>Avoid fancy descriptions and titles. Something called "Fried rice with chicken" will often be just as good and often in bigger quantity than "Le Coq au Vin du Chef". //
Um, ok. So if I have "chicken braised in red wine with lardons, vegetables, mushrooms, cooked in the Chef's style" that fails with being a "fancy" description and mentioning the country. But le coq au vin du chef is also disallowed because it uses foreign words?
So no coq au vin ever?
Customer: "What's the 'chicken stew'?
Waiter: "chicken braised in red wine with small pieces of bacon, vegetables, and mushrooms, cooked in the Chef's style, sir"
C: "You mean coq au vin?"
W: "Yes, sir."
C: "Oh, ok, I'll have the boeuf bourguinon."
W: "One stew prepared with beef braised in Burgundy flavoured with garlic, onions, herbs, with pearl onions and mushrooms."
Customer2: "I'll take the terrine of Brussels pâté, does it come with Melba toast?"
W: "OK, one lumpy paste of pork ofal made in a rectangular pot. We _can_ do very thinly sliced slowly cooked dry toast if you'd like."
Saying no French is like saying no proper nouns, no Waldorf salad say, but having to describe the ingredients.
Sorry, I couldn't come up with a better exemple on the spot.
The idea isn't to void all recipe that have fancy names. It's to be on the look for those recipes that have very simple names and are located in areas of the menu that aren't optimal. Those hidden gems will often get you all the quality and taste for a lower price and/or bigger quantity.
If there the whole menu is written using imaginative titles and there's a "beef stew" hidden in a corner, you can well be certain that it's a "boeuf bourguinon". There are many reason why it is hidden so. In the end, the main reason is that the meal in question isn't as profitable for the restaurant. It's up to you to decide if it is profitable for you.
Um, ok. So if I have "chicken braised in red wine with lardons, vegetables, mushrooms, cooked in the Chef's style" that fails with being a "fancy" description and mentioning the country. But le coq au vin du chef is also disallowed because it uses foreign words?
So no coq au vin ever?
Customer: "What's the 'chicken stew'?
Waiter: "chicken braised in red wine with small pieces of bacon, vegetables, and mushrooms, cooked in the Chef's style, sir"
C: "You mean coq au vin?"
W: "Yes, sir."
C: "Oh, ok, I'll have the boeuf bourguinon."
W: "One stew prepared with beef braised in Burgundy flavoured with garlic, onions, herbs, with pearl onions and mushrooms."
Customer2: "I'll take the terrine of Brussels pâté, does it come with Melba toast?"
W: "OK, one lumpy paste of pork ofal made in a rectangular pot. We _can_ do very thinly sliced slowly cooked dry toast if you'd like."
Saying no French is like saying no proper nouns, no Waldorf salad say, but having to describe the ingredients.