are French names in American restaurant menus pretentious?
Aug 28, 2008 | 6:00 pm
#1
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are French names in American restaurant menus pretentious?
Inspired by this thread over in the UA forum where a couple of posters thought "Duck a l'Orange" and "foie gras" would be pretentious on an American (or United Airlines) menu.
It never occurred to me that the French names of foods would be pretentious, when they are commonly used around the world, for particular dishes. I could understand maybe other non-common use of French to spice up a menu would be pretentious, but I don't see it in this case.
Curious what others think.
It never occurred to me that the French names of foods would be pretentious, when they are commonly used around the world, for particular dishes. I could understand maybe other non-common use of French to spice up a menu would be pretentious, but I don't see it in this case.
Curious what others think.
Aug 28, 2008 | 6:11 pm
#2
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UA used to say "haricots verts" on their menus. In any language, I still pushed them to the side, uneaten. The pretentiousness didn't change the flavo(u)r 
Aug 28, 2008 | 6:38 pm
#4
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What's another name for foie gras? Cirrhotic liver?
The issue I have is not with French terminology but rather
that often the American kitchen doesn't provide a product
that is congruent with the name.
The issue I have is not with French terminology but rather
that often the American kitchen doesn't provide a product
that is congruent with the name.
Aug 28, 2008 | 7:57 pm
#7
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My point on the other thread was, French names are pretentious if the product can't back up the name. The name of the dish had better reflect the authenticity and the quality the name connotes. If it does not, it meets the dictionary definition of "pretentious."
An airline like UA is likely to come off as pretentious if it uses a French name to describe a meal, because it will likely be unable to deliver. Violist seems to agree.
An airline like UA is likely to come off as pretentious if it uses a French name to describe a meal, because it will likely be unable to deliver. Violist seems to agree.
Aug 28, 2008 | 8:21 pm
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If it's the most common name in the local vernacular, like "duck à l'orange" (note: not "canard à l'orange") and "foie gras", why not?
Now, if there's a howler--like a local restaurant that had "veal francaisé" on the menu--then it's pretentious.
Now, if there's a howler--like a local restaurant that had "veal francaisé" on the menu--then it's pretentious.
Last edited by SJC1K; Aug 28, 2008 at 8:30 pm Reason: I forgot the accents graves. <blush>
Aug 28, 2008 | 8:23 pm
#9
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Haricots verts are different from the usual American green beans. I don't know a clearer American English term for those thinner beans.
Aug 29, 2008 | 12:32 am
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Aug 29, 2008 | 6:08 am
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The term 'restaurant' is from the French, the first restaurants (in China and Middle East)existed much earlier than the first French restaurant.
Aug 29, 2008 | 6:33 am
#12
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some of these dish names proper nouns. the entire cooking process and the ingredients are unique to that dish.
fish soup, genoa style,
fish soup, south central french style
beans, lard and bacon, sw french style
rice and peas, venitian style.\
potato soup french style
gut sausage
sam's club sells them frenchie green beans as french green beans.
fish soup, genoa style,
fish soup, south central french style
beans, lard and bacon, sw french style
rice and peas, venitian style.\
potato soup french style
gut sausage
sam's club sells them frenchie green beans as french green beans.
Last edited by slawecki; Aug 30, 2008 at 11:14 am
Aug 29, 2008 | 11:46 am
#13
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