[Brittany]

So I've been looking at other chef's menus here in Toronto and can't help but notice how many of them are using terminology that doesn't apply to thier food. Like celery civiche. Huh? Or how if anything is towered, it suddenly becomes a napoleon. I could go on for hours, really, but I am a little too busy for that. I just gotta let this out though.
It's a trend that is really starting to get on my nerves. Are they trained like me? Do they know what civiche really is and that it kind of has to contain a protein and an acid in order for it to become civiche. It's just so downright dishonest and ignorant. Not only that, Napoleon is a dessert, not something fringing layered. Yes, I am using my "nice" language.
I can understand if you want to stretch the lines a little to make your food sound more exciting but really now!
Some ones that I can think of off the top of my head.
Carpaccio: Anything that is thinly sliced and laid out on a plate, anything!!
fricasse: Anytime vegtables are served with a little bit of sauce,
****ing waiters using the term, mise en place: There goes my nice language.
Brunoise: Pureed crap.
Truffle infused, fennel scented, corriander dusted, mind as well say you just charge the customer for something that isn't in the actual plate.

waiter, could I please have the civiche celery and polenta crustini napoleon to start with, then I would like the carrot carpaccio and salmon nicoise salad. That has no french beans or tuna in it, does it? No, oh good. I hate it when they make it like that. Than I would like to finish with a peach melba, oh wait, I mean fig melba. And I would like to palate cleanse with the heated lemon granite. Thank you very much and be sure to keep your mise en place coming.