Sunday, October 02, 2005
'millefeuille of aubergine'
The latest edition of the Caterer and Hotelkeeper magazine, the bible of the food industry, tears into the trend for using 'absurd' and 'fraudulent' words from French, Italian and other languages to describe what are often straightforward dishes that could be described simply in English.
Among the terms singled out for ridicule are 'millefeuille of aubergine' - which bears no resemblance to a puff pastry cake filled with jam and cream - and a 'capuccino of white beans' that has nothing to do with coffee. Scorn is also directed at a 'gateau of grilled vegetables', hardly suitable for those with a sweet tooth, and a 'bouillabaisse of sardines', which appears to have little connection with the Provençale soup or stew the name suggests.
Technorati tag: Restaurants
posted by I at 6:45 pm
