Tongue and Cheek

DSC00002
“Tal An Lliz” Creperie, Roscoff, Brittany

I believe that this time of year is for planning holidays… I can’t blame you really; if you lived in a country like ours, having our fair share of wind, rain and snow that is never really over until the end of March or even April, you’d be thinking of sunnier shores. Saying that, and while you are behind your computer, you might want to check Brittany out; not only you would make an excellent choice of destination, but you will also realise first hand, what global warming is all about… You see, Brittany has been plagued for years with a reputation of a cold, windy and very rainy country… I blame the Parisians. When it is cold and miserable in their beautiful city, I’d rather be on the Atlantic coast and get a full blast of South Westerlies while looking at a demented sea. Sadly, it is no more – or not as much- temperatures have risen, frost and ice are a rare occurrence, there is a vineyard on the outskirts of Quimper, and yes, you might get the odd shower… Sometimes. But this is the least of your problems…. And I want you to be prepared, that’s all!

Beg Meil
Sunny Beg Meil Pier – Fouesnant – Brittany

No, no,no… The real problem you will have is when you’ll enter a Crêperie; our traditional pan cakes restaurant, unavoidable to tell you the truth. We always start with a savoury buckwheat  crêpe or galette, which often includes egg and cheese in most of them. Then you will be asked a terrifying question… Yes, you! The Anglophone! The waiter or waitress will offer you an alternative about how you’d like your egg to be cooked. This my friend, is like speaking with a hot potato in your mouth. But hey, be cool! Just follow my instructions; first, they will ask if you want your egg “brouillé”; don’t freak out! it means “scrambled” and an an easy way to get ready is to remember this simple Anglo-friendly break down: she said brouillé? Think “broo-yeah” ( if you are Australian or New Zealander, your natural accent will play to your advantage!).

DSC00020
Brouillé or scrambled egg

Now, for the tough choice… The question after “brouillé” will be followed by “mirroir”, meaning “mirror”. Essentially, it implicates that the the yolk will remain whole on your crêpe; an easy way to remember this and look cool is to say quickly: ” Meer-wow-are”. You do that, and you will sound cool as hell, I promise! I had such an experience, first hand, with an Irish friend who followed my advice, and the waitress said: ” Bravo! you have now crossed to the dark side of the force!”. No kidding, it actually happened!

DSC00012
“Mirroir” or mirror egg…

So remember… Your  crêpe is only the beginning; whatever you decide to put on is your business, and if eggs are involved, this Hungry Breton has prepared you well to your next trip! May the fork be with you!

Buckwheat 1
Crêpe de Bucwheat…

Crêpe á la "scarmbled"

And remember… “Tongue and Cheek”. Inspiration came with this wee girl in the forest this afternoon!

Tongue and cheek
Tongue and Cheek with Hilda and Hungry Breton
DSC00012
“Mirroir” or mirror egg…

Keep Well

And Eat Happy!

Slán Tamall

Franck

 

 

 

13 thoughts on “Tongue and Cheek

  1. Hey you, phonetics master! I’ve tried your meeee-wow-are, it works! Very funny too, by the way 😉 And I’ve learned something new, as I didnt know this “mirror” term for eggs. I guess I’ll have to visit more of Brittany and eat more of your crepes varieties!

      1. That is a really awful thought! Deal on the language though I’m not fluent in American by any means … I still struggle with ‘The Rest Room’ for example … that’s somewhere one has a lie down, surely? 😂

      2. 🙂 Yes, you see in the movies “over easy” etc… I must look it up… My young colleague gave out to me the other day as I used the word “asphalt” ( which is also used in French) instead of Tarmac. It’s not easy! 😀

      3. Sunny side is not flipped to deal the yolk, over easy it’s flipped. There are several other variations too. Eggs are an art form stateside, I swear. 😁

  2. That creperie in Greystones I mentioned do the traditional flour as well. I know it’s off the beaten path for you, but I’d say you’d feel at home there!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s