Say "Easter Bunny" to an Anglo-Saxon, and they will think "Chocolat"
Say "Lapin de Pâques" to Jannick, and he will say "avec ou sans la tête?"
When I ordered our lapin (see blogpost, infra) a couple of weeks ago, Jannick explained why he preferred headless supply;
"C'est tout un art, la tête. J'enlève les yeux pour enlever la peau, puis je les remets après. Ca prend du temps".
He sounded like Raymond Blanc auditioning for a remake of Le Silence des Agneaux. Click HERE to decide whether he'll get the job.
If your francais anatomico-culinaire is now fluent enough to convey a full description of the above préparation, for goodness' sake remember Pagnol's wise counsel on the last page of Le Château de ma Mère;
"Il n'est pas utile de le dire aux enfants"...
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