Jungle's Law - Page 16
Well, this page deserves some explanations:
One must
bear in mind that in France, we eat (except for the persons who doesn't)
everything in the pig, from the ears to feet… Ah the "pieds de porcs
pannés"! But everybody doesn't like it though…
The typical
culinary expression "à l'envoi" means "just before sending"
(when a meal is completed, cooked, there sometimes a last action to do just
before sending the plate to the dining room. Adding some lemon juice or adding
cream "à l'envoi", meaning one adds some cream in the sauce, stirring
a little and it is ready ! The Michelin Guide is the absolute reference – one star,
two stars or even three stars and this is a real guarantee of top quality and…
high prices. There are a lot of good restaurants which have no star at all.
In France,
gastronomic restaurants tend to use metaphors to describe or to name a meal. Three
things become "a trilogy", a series of ingredients become a "farandole",
etc. And sometimes, the explanation given by the waiter is so full of technical
words that you don't get exactly what you have in your plate. The worst is for
wines – but it is clearly snobbish sometimes.
Cooking, at
this level of professionalism is quite a male affair in these days. Most of the
Stars of cooking are men. Except, one forgets that a good part of the major
restaurants in France were founded by women chefs which were called
"Mother" and not "Chef".
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