Working with food professionally this sort of thing comes up a lot, especially when we lived in TX. They serve harry coat verts, purie sauces, cream brulie, and french dip sandwiches are served with au jus in TX and it drives me up a wall (French was my minor in college.) I’m a big believer in not using language you don’t understand.
[The Jerk]"Waiter, there are snails on her plate!![/The Jerk]
Well, if the Montreal Dopers stage a get-together at her house, she can always serve them Duck (or Chicken) à Laurange.
Perhaps Soup du Jour will be in P.Q. at the time and attend as well.
Hee hee hee…
LaurAnge takes notes
A pub I visited a few years ago in England was serving “horsy doovries”. This is also the way the landlord pronounced it. (Said pub had a “no bikers” sign on the door, and the landlord kicked us out after we’d been there for two hours spending money because they spotted my friend’s motorcycle helmet under his seat. Nice chap.)
Perhaps you mean “Foie Gras”? None shall escape Gaudere’s law! 