The Gourmet Debutantes
Posted: Fri Jul 08, 2011 4:03 pm
THE GOURMET DEBUTANTES
We had a gourmet meal while on a recent trip to France,
room service from our very fine hotel.
On foods like legs of frogs and snails, we did not take a chance,
opting for a steak with salad, served with fries as well.
Steak Tartere, the name itself did make the taste buds drool,
we fantasised how good this meal would be.
Almost like a movie, romantic setting cool
In Paris, just the place to make whoopee.
A bottle of Bordeaux red, uncorked and breathing splendid
was ready to add structure to the meal,
the milieu in rehearsal for a night to be remembered
valued moments which no one could steal.
Soon the food arrived, the tray resplendent in its look,
the waiter tipped and sent upon his way.
“That was quick” we thought, no time at all to cook,
our dinner all prepared without delay.
Then there came the moment to bring to light the steak
and what we saw is complex to explain,
one thing that’s for sure is that we did a double take
and I thought “there’s thirty Euros down the drain”.
The “steak” was but a gluggy, glutinous gluey mass of mince
that never had been friendly with a stove,
something we’d not seen before and surely never since
coloured somewhere t’ween a pink and mauve.
What to do, we wondered, should we merely send it back,
or eat the fries and let the matter be.
Would tasting of this sticky mess be something we could hack,
at least t’would not go cold, that was plain to see.
So, calling up all courage, with crutch of glass of wine
we thrust into our mouths this steak uncooked,
and you know what, while it did not make the stars all shine,
it tasted somewhat better than it looked.
The night that followed was quite tame, unlike that foreseen
with tender feelings swapped for watching telly.
And even then, little did register of what was on the screen
thoughts fixed more ‘bout what was in the belly.
But, come the morning all was well and we were fighting fit,
no nasty repercussions from the steak,
both our bodies showing there was nothing to emit,
a hearty breakfast ready to partake.
Thus, we each can class ourself a seasoned gourmet diner
and maybe next time we’ll try out the snails,
the Steak Tartere turned out to be harmless stomach liner
surprisingly, our constitutions proven hard as nails.
Jeff Thorpe 08/07/2011 ©
We had a gourmet meal while on a recent trip to France,
room service from our very fine hotel.
On foods like legs of frogs and snails, we did not take a chance,
opting for a steak with salad, served with fries as well.
Steak Tartere, the name itself did make the taste buds drool,
we fantasised how good this meal would be.
Almost like a movie, romantic setting cool
In Paris, just the place to make whoopee.
A bottle of Bordeaux red, uncorked and breathing splendid
was ready to add structure to the meal,
the milieu in rehearsal for a night to be remembered
valued moments which no one could steal.
Soon the food arrived, the tray resplendent in its look,
the waiter tipped and sent upon his way.
“That was quick” we thought, no time at all to cook,
our dinner all prepared without delay.
Then there came the moment to bring to light the steak
and what we saw is complex to explain,
one thing that’s for sure is that we did a double take
and I thought “there’s thirty Euros down the drain”.
The “steak” was but a gluggy, glutinous gluey mass of mince
that never had been friendly with a stove,
something we’d not seen before and surely never since
coloured somewhere t’ween a pink and mauve.
What to do, we wondered, should we merely send it back,
or eat the fries and let the matter be.
Would tasting of this sticky mess be something we could hack,
at least t’would not go cold, that was plain to see.
So, calling up all courage, with crutch of glass of wine
we thrust into our mouths this steak uncooked,
and you know what, while it did not make the stars all shine,
it tasted somewhat better than it looked.
The night that followed was quite tame, unlike that foreseen
with tender feelings swapped for watching telly.
And even then, little did register of what was on the screen
thoughts fixed more ‘bout what was in the belly.
But, come the morning all was well and we were fighting fit,
no nasty repercussions from the steak,
both our bodies showing there was nothing to emit,
a hearty breakfast ready to partake.
Thus, we each can class ourself a seasoned gourmet diner
and maybe next time we’ll try out the snails,
the Steak Tartere turned out to be harmless stomach liner
surprisingly, our constitutions proven hard as nails.
Jeff Thorpe 08/07/2011 ©
