The Gourmet Debutantes

[Jeff Thorpe]

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 ©

[Neville Briggs]

Ah Jeff, had you been a fan of Mr. Bean , you would not have been caught out with Steak Tartare.

[Jeff Thorpe]

Yes Neville. A trap for young players

Cheers, Jeff

[Maureen K Clifford]

No raw egg??? Think you were done

[warooa]

Exactly Nev . . . You need to check out Mr Bean's response to this dilemma, Jeff.

Cheers, Marty

[Jeff Thorpe]

G'day Maureen, Hi Marty

I didn't see the Mr Bean episode but, can imagine what he'd make of Steak Tartere. I believe it was featured on Master Chef while we were away.

Our culinary ignorance was surely on display.

Regards, jeff

[worddancer]

Hello Jeff,
Oh, I'd love to go visit France; take my sleeping bag and stay at the Louvre.

I prefer and enjoy my steak, 'blue' but it needs to come straight off the fire; not straight off the beastie!



Worddancer pleased to be here to meet you

[Jeff Thorpe]

Hello Worddancer

Thanks for your interest. France a lovely place which we enjoyed immensely.

Cheers, Jeff