Wednesday, October 5, 2011

Culinary Amusement

My friend and travel companion is on the phone, organizing meal deals with Paris cafes for the upcoming group trip. I type and listen, catching a word or two of his French.

“But Madame, haven’t you any specials other than tete de veau? This is not for all Americans.” 

Tete de veau is, literally translated, head of veal. The online menu of the establishment in question presents its tete de veau specialty in large font, center menu. The woman with whom he speaks is easy-going, offering alternatives.

Later, a local friend asks him if veal’s head is the same as “head cheese” -- chopped organs in aspic, she wants to know.

Rabbit, anyone?

- PJ

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