Re: French-food phobia

I am totally at a loss at this post and the responses.

French food is not about snails and frogs legs.  It is about cuisine
design - and how to cook fresh ingredients in an interesting and tasty
manner.   How many of the respondents here have actually visited
France and eaten at an even average restaurant?

Let me tell you that for a hell of a lot less than most of you pay in
the USA for a meal at an average place, you will enjoy a top class
three or four course meal in France that could consist of a delicious
entree (and entree is what you people call a starter for one thing),
followed by a main meal (perhaps a steak accompanied by vegetables),
followed by some sort of cheese, followed by a well presented dessert.
I shall give you an example of a full menu of the type described
above, which I enjoyed in a provincial town in the Lot region in the
past summer:

First course (entree)  was :  escargots done with garlic butter. There
were 8 on the plate - and they were absolutely delicious.

Second course (main course) was:   small fillet mignon, served with a
burgundy-reduced sauce, and accompanied by boiled new potatoes
garnished with butter and parsley, and steamed asparagus.  Not a large
meal, but perfectly presented and cooked.

Third course was:   fresh soft brie cheese accompanied by grapes.

Last course was:  fresh strawberries marinated in Cassis, with
Chantilly Creme and vanilla wafers.

Coffee followed (extra).

The bill:   in US$:35 for two people.   Wouldn't break the bank would
it?


Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.