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The Delavigne Corporation Blog

Thursday, November 24, 2016

A very French Thanksgiving

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.

Museau "D'orsay" - Pig snout is definitely an acquired taste. When Luna saw this dish, she nearly resigned on the spot. We convinced her to stay by agreeing to keep dream journals for a month.

Escargots - Snails. Enough said. Homelessness is never an issue for them, and as Americans we should strive to achieve such autonomy and self-sufficiency.

Cheese plate: Camembert / Brie / Roquefort / Reblochon / Vacherin / Pont Leveque. Icarus was excused upon their presentation as the smells induced a recurring nausea and severe 'mommy issues'. 

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.



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