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Post by Deleted on Dec 27, 2010 19:06:36 GMT
I was going to add this to the other restaurant slate thread until I saw it was called "Paris restaurant slates." So here is a new thread which actually only shows the restaurants directly across from the Lille-Flandres station, at least those with restaurant slates. And if you still can't find anything to hit the spot, the last restaurant above also offers this: |
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Post by mich64 on Dec 27, 2010 20:27:36 GMT
I do love the slates, as I have mentioned before. I have gone over all of them multiple times to chose a meal with the freshly printed euros my mom and dad gave us for Christmas! What a thoughtful gift, they know they will be used! Cannot wait! Here we come France 2011!
Cheers!
Mich
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Post by bixaorellana on Dec 27, 2010 22:06:34 GMT
That is the ultimate in thoughtful gift giving, Mich. I'll bet you're on the sofa right now, surrounded by travel brochures.  Kerouac, are you still in Lille? These menus are soooo tempting! What is "welsh", please? It appears more than once, also spelled "welch". I did have to laugh at the rôti de dinde and the fricassée de dinde. The whole world is eating turkey leftovers right now! What really strikes me about the menus is how many classics of French cooking they offer. I often can't read the menu boards you post, but even I recognize these French terms. Is Lille known as being a bastion of classic cuisine? |
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Post by Deleted on Dec 27, 2010 22:22:55 GMT
Welsh = Welsh rarebit = croque monsieur = grilled ham and cheese sandwich.
It's anybody's guess what the final product might look like when they serve it. The name leaves tons of room for improvisation.
As for the use of turkey, it is not at all left over from Christmas, but it merely replaces veal in most traditional veal dishes -- cheaper raw ingredient and theoretically healthier.
Most of the dishes are indeed traditional for both northern France and Belgium, hence the Flemish names of certain dishes.
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Post by Don Cuevas on Dec 28, 2010 0:22:08 GMT
But "potjevleesh"? A very mysterious and entertaining word. Google says, "jellied veal". Reminds me of "potrzebie". "Urban Dictionary says of potrzebie, "There are five separate pronunciations for "potrzebie," all of which are wrong." More here: www.urbandictionary.com/define.php?term=potrzebie |
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Post by lagatta on Dec 28, 2010 0:59:20 GMT
I looked up "potjevlees", as that seemed to me to be the correct spelling, but the French Wiki entry says that "vleesch" is indeed how it is written in West Flemish - bringing it very close to English. ("Vlees" is the standard Dutch and a word one encounters constantly in restaurants and especially in supermarkets and butcher shops). The -je is a common Dutch diminutive (cookie, little cake, comes from that). Don, indeed in English the common "potted meat" would seem to point to something preserved in fat, more than jellied stock. Here's an article in French for those who read it: fr.wikipedia.org/wiki/PotjevleeschI think such a method of conserving meat would only work in climates fairly cool year round. In general the food is not very expensive (remembering that people earn Euros). |
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Post by imec on Dec 28, 2010 15:02:25 GMT
Never tire of seeing these kerouac, thanks!
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Post by Deleted on Nov 15, 2015 17:25:36 GMT
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Post by Deleted on Nov 15, 2015 19:05:27 GMT
Oh, Welsh with chorizo and frites is so wrong.
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Post by fumobici on Nov 16, 2015 3:12:33 GMT
I was thinking the same, that's a tummy ache waiting to happen.
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Post by Deleted on Nov 16, 2015 6:40:01 GMT
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Post by Deleted on Nov 16, 2015 16:45:18 GMT
That's a very broad interpretation, alright!
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Post by tod2 on Nov 25, 2015 8:59:21 GMT
I was also wondering what 'welsch' was...thinking all the time Welsh Rarebit. That can't be your 'welsch' Kerouac as you don't smoke...  |
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