Anon visits Paris

Comments

• porous_grey_matter@lemmy.ml ⁨2⁩ ⁨years⁩ ago

  Paris has pretty good food but it’s below average for France, the south is where it’s at.

  source

  • CptEnder@lemmy.world ⁨2⁩ ⁨years⁩ ago

    Lyon is BIS. It’s where all their best chefs come from historically.

    source

    • Doom@ttrpg.network ⁨2⁩ ⁨years⁩ ago

      heard

      source
  • IMNOTCRAZYINSTITUTION@lemmy.world ⁨2⁩ ⁨years⁩ ago

    I have heard the south has the best weed in france too

    source

    • clickyello@lemmy.world ⁨2⁩ ⁨years⁩ ago

      you’re not thinking! you’re on drugs!

      source
• Iheartcheese@lemmy.world ⁨2⁩ ⁨years⁩ ago

  I could go for some French tendies now.

  source

  • Noodle07@lemmy.world ⁨2⁩ ⁨years⁩ ago

    My tendies are ready for you

    source
• jaybone@lemmy.world ⁨2⁩ ⁨years⁩ ago

  So sophisticated

  We are all so stupid in comparison

  source

  • Comment105@lemm.ee ⁨2⁩ ⁨years⁩ ago

    Who the fuck passes an escargot or some fucking bread over their tongue, when it could be fried chicken in a lovely sauce? I mean honestly, would you rather have soup made from onions, or would you prefer what is clearly one of humanity’s favourite treats?

    source

    • lime@feddit.nu ⁨2⁩ ⁨years⁩ ago

      onion soup is real fuckin good though

      source
    • sugar_in_your_tea@sh.itjust.works ⁨2⁩ ⁨years⁩ ago

      Eh, I’m not a fan of either. In fact, French food is pretty far down my list of preferred cuisines, and I’m pretty “meh” about most fried chicken.

      That said, S. Korean fried chicken is absolutely bomb.

      source
    • FiskFisk33@startrek.website ⁨2⁩ ⁨years⁩ ago

      French onion soup is fucking amazing! Fried chicken is overrated. Good, but overrated.

      source
• sirico@feddit.uk ⁨2⁩ ⁨years⁩ ago

  I’ll have the poo let goo jon

  source

  • fibojoly@sh.itjust.works ⁨2⁩ ⁨years⁩ ago

    I still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland. Only seen it in France except as a tiny fish which you can eat (by the dozen) fried and it’s fantastic.

    The chicken one, we just call them aiguillettes (“needlets”)

    source

    • Nihilistra@lemmy.world ⁨2⁩ ⁨years⁩ ago

      Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.

      Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.

      Do they still Crack on bite or is it more comparable to the chewy texture of fry?

      source

      • -> View More Comments
• AnUnusualRelic@lemmy.world ⁨2⁩ ⁨years⁩ ago

  So many anons in the Seine…

  source
• pyre@lemmy.world ⁨2⁩ ⁨years⁩ ago

  “best cuisine”

  I don’t doubt they say that because they’re insufferable but that’s ridiculous especially for a country that colonized several countries with objectively better cuisine.

  source

  • PiousAgnostic@lemmy.world ⁨2⁩ ⁨years⁩ ago

    I mean, that’s the best side effect of their colonization. They brought Escoffier’s technique to other regional cuisine.

    Can you even imagine Vietnamese food without the heavy French influence?

    source
• bamfic@lemmy.world ⁨2⁩ ⁨years⁩ ago

  Lol best cuisine, you say?

  Italians have entered the chat

  source

  • MisterFrog@lemmy.world ⁨2⁩ ⁨years⁩ ago

    To me it’s telling that among all of the restaurants in my city, the only French restaurants are outrageously fancy ones.

    (Not counting patisseries)

    I’m sure home cooking in France is fine, but because of the mix of cultures in Melbourne, I guess I just have never understood what the fuss about French food is.

    Clearly it’s not winning any hearts here because I never seen any restaurants that normal people go to.

    Or I am just biased against fancy food in general.

    But Italian food? Yeah, everywhere.

    source
• spongeborgcubepants@lemmy.world ⁨2⁩ ⁨years⁩ ago

  I’ll have the milk steak boiled over real hard

  source
• Cheradenine@sh.itjust.works ⁨2⁩ ⁨years⁩ ago

  Mmm, Goujons

  source
• Agent641@lemmy.world ⁨1⁩ ⁨year⁩ ago

  The sauce would be more of a coulis

  source