Ravioli de betteraves et Comté aux poires

Sometimes the way French restaurants puff up their menus can be very irritating. Even with a good level of French it is difficult enough translating the ingredients themselves, let alone interpreting just what might be on your plate in a little nest of this or a farandole of that.

When I cook formal meals, I often apply what I have learned from confident French hosts by writing out the ‘menu’ for my guests. The aim is to, hopefully, heighten their anticipation and allow them to pace