In lieu of a proper Thanksgiving with a big Turkey, this year at the office we were treated to a bird of an entirely different feather - actually there were no birds at all, just a cornucopia of French delicacies prepared by our resident French romantic, Jean Marron.
Here's what we had on the menu:
Frogs legs sautéed in garlic butter - Horatio claimed they were nothing special, and tasted like an average toucan.
Petits-fours rechauffés au micro-onde - Jean wanted to add an American touch to the tasting, so we 'nuked' these bad boys.
Tonton Hubert's famous foie gras - The 'pièce de résistance' according to Jean. This dish elicited the most excitement and consternation from the group. Only a few were brave enough to try it. According to Jean, the master of ceremonies, Hubert imbued each goose liver with a strange and mysterious ingredient. I assume that it's just alcohol, but only time will tell.
Happy Thanksgiving to all, and may you all be like snails in the coming year.