Wedding Anniversary

[wayfaringwordhack]

Today was the fifth wedding anniversary of the wubs and the weefée. Because he is working the late shift at the Printemps de Bourges, gets in at 3am, and sleeps until 11am, and because she works from 10:30-12:30 and 3-7 (the wubs leaves at 5:45pm), lunch at a restaurant was the only reasonable thing to do for a celebration.

So, they went to a very nice restaurant called La Côte des Monts Damnés. (Named "that damned hill" by winegrowers in the past because it is so hard to harvest since it has a very steep grade.)

The wubs had:
Tarte Tatin de pomme de terre et foie gras
sandre avec son sauce morille et asperges
fromage (chevre, bien entendu)
Poire avec caramel et glace à la gingembre

The weefée had:
Tagiatella au crottin de Chavignol avec son beurre de muscade
Roulade de poulet de Bresse avec truffes de l'orient (et une purée de topinambour!!! delicieux)
fromage (same as the wubs)
Millefeuille avec fraise

en amuse bouches we had salade de lentilles avec son huile d'amandes and after the meal we had expressos with petit fours.

No, I'm not doing a translation, checking the spelling, gender agreement, or accents (read lack thereof.) I'm tired and I'm going to bed....alone. *wails* Dratted night shift.

(btw, I live in wine country, sell wine, but I don't drink much of it. However, J had two glasses with lunch [a red and a white] and they were both yummy. Which really goes to show that it isn't that I don't like wine. I only like the good stuff. frigg will say that is because I'm a food snob, but considering the excellent wines C served us when we went to Switzerland, she is one to talk)

Comments

[pjthompson]

Congratumalations! Sounds like a wonderful lunch, but too bad you had to go home alone. :-(

[mnfaure.livejournal.com]

yeah, no lovey dovey stuff alas.

[kmkibble75.livejournal.com]

Happy Anniversary!

[mnfaure.livejournal.com]

Thank you. :o)

[slmcgaw.livejournal.com]

Yes, Happy Anniversary. Hard to believe it is five years already. I wish I knew what all that food actually was, but I am too lazy to stick the terms in a translator. They all sound yummy anyway.

[mnfaure.livejournal.com]

Thanks, darl. Yes, the years went by soooo quickly.

"I wish I knew what all that food actually was, but I am too lazy to stick the terms in a translator."

hehe...Just like I was too lazy to do it last night. I'm going to stick them in babelfish just to see what I get, rather than translating myself, which I'm more than capable of doing:

J:
Tatin tart of potato and foie gras
pike perch with its sauce morel and asparaguses
cheese (goat, of course)
Pear with caramel and ice with the ginger (ginger ice cream)

Me:
Tagiatella with the droppings of Chavignol with its butter of chicken nutmeg Roulade of Bresse with truffles of the East (and Jerusalem artichoke mashed potaties!!! delicieux) cheese (same have the wubs) Cream slice with cutter

*rofl* This, kiddos, is why you should not rely on automatic translators to do your translating for you.

[mnfaure.livejournal.com]

and the sad thing is that so many restaurants here *do.* Unfortunately, "crottin" is the name of the famous cheese and the name really does mean "animal droppings." There is a pizzeria here that advertises pizzas with droppings of goat. mwahahaha

[frigg.livejournal.com]

CONGRATULATIONS!

Oh...there's wine and then there's wine. *wink*