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bonjour

post #1 of 4
Thread Starter 

        First I'd like to say hello (bonjour in french) to everybody.

     I 've been reading this forum for quite while now and felt like signing up since I got my own internet connexion.As a cook and furthermore a true frenchguy you'll easely understand that I know-it-all in "cuisine" since we invented it and we're better than everybody (that's a nation motto).

       Seriously, other than learning about products ,way of doing, equipements I'm not famillar with (yes even as a french cook(and probably not the best)) I think it's quite interesting interacting with persons of another horinzon.

       That's why I'm glad to be here amongst chef/cooks/others to share(if I can) what I do for a living and what I'm living for.

P.S : Pardon my mispelling for english is not my native language plus that's the first post I ever wrote.

Regards.

post #2 of 4

Bienvenue au Chef Talk, Pieds de Cochon. Je parle un peu français, mais mon français est très rouillé. And that's about all I dare to write at this point, having not spoken or written your language for some years now. Don't worry about your English! We have many, many members for whom English is not their first language. We understand and appreciate the effort required on your part. 

 

Perhaps you can tell us a bit about the establishment in which you cook. Is it a restaurant, brasserie, or other? Are there dishes you particularly enjoy preparing? We're delighted to have you with us and look forward to your participation in the community.

 

Welcome!

Regards,

Mezzaluna

 

P.S.- For my "special" birthday last summer we took my family for dinner at a French restaurant here in Milwaukee. The meal was wonderful, and I enjoyed an icy cold glass of pastis with rillettes du porc (a guilty pleasure) before dinner. As the chef is from the region just southwest of Lyon, the rillettes were quite authentic. Of course the baguette wasn't the same, (our wheat isn't like yours) but it was quite good nonetheless. 

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post #3 of 4
Thread Starter 

    Hi there Mezzaluna and thank you for your welcome and don't you worry writting in english is a bit of an effort(typping on keyboard when you never done it before is much painfull)  but I think effort is the first step in learning (in langages and thus people)and it's worth it.Your french don't seem that rusty and I wonder where you got it.For my part I study english in school for 7 years and lived  10 month in Michigan as an exchange student but it was 15 years ago and haven't been practising much ever since.

 

      I came in the restaurant business by mistake/chance : a cook friend of mine had lousy diswasherman and instead of going nuts and doing something law forbids he call me up i'd give him a hand after my work. Hired me and I left my former job(wasn't for me). Worked my way up and never left a kitchen since the last 15 years. I evolve in small traditionnal restaurant (2-3 cooks and let's say around 100 seats).

      I now work in the west side of France in a traditionnal/brasserie type of restaurant we (me and my chef plus a good for nothing apprentice) cook 5 simple different special menu (plat du jour) every day plus the regular menu. Although we try to pull decent work (from scratch with fresh product) the lack of organisation and stubborness of the boss makes it quite discouraging sometimes.But it's the boss and afterall that's his money I do what I've been told.

      For what I like cooking pretty much everything as long as it's good product : purely fresh mackerels, farm raised chicken, eathgrown full of sun ancient race of tomato, beautyfull marbled Salers rib steack, live scallop (maximus plecten) or traditional andouillette makes me going and I put in all my soul to work it out and pass it to the customer the best way I can. I feel obliged to the product (if that make sense).

      For my family it's even worst I'd rather eat a fesh cut salad with simple dressing rather than a sloppy hormonal full of water slice of veal with fancy powder sauce.As a french I eat pretty much everything eatable and as a "true patriot" I cherish the holly trinity bread/cheese/wine no good meal without that. By the way good bread tends to be harder and harber to find in France and for the cheese it has to be well well done and I mean it not only stincky but well done for the wine I'm not a fancy connoisseur but it's a matter of life and death to have a small (we call it tablewine) decent glass with food if not only water is allowed on table.I'll be more than hardcore cliché french selftcentered on food and beverage (and anotherthing that forum regulation and personal privacy keep me form discussing here that's not the topic)and why I think it's important to open up just to find out that there are people outhere to enlight me on their products/habits of cooking or eating.

      That means eventhough my way is the right one (remember I'm french) doesn't mean others are wrong and the more I learn the more I discover about other cultures the more it enable me to enjoy ... life.

 

        Regards.

post #4 of 4

Ah... the trinity of wine, cheese and bread! Terrible to hear the news about the bread, however. I've been told I eat cheese as if I were a small child (no stinky stuff please!) and as for andouillettes.... non, merci. I've made my own tripes a la mode de caen, but when I ate it in Caen some years ago, I didn't like the dish! I can't explain it, sorry. I guess I'm choosy about tripes. 

 

I have friends in the Nord-Pas de Calais region and I've tasted some of their local dishes, including potjevleesch, and loved it. So I'm not shy about trying new foods. I guess I'm just a bit picky about some of the more "funky" flavors. biggrin.gif

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