Word: fillet
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Dates: during 2000-2009
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...course, to American and British ears (not to mention taste buds), forcing the French off their horse habit sounds about as reasonable an idea as getting them to stop scarfing snails. (And that's without even factoring in the emotional aversion to seeing a loin of Trigger or fillet of Black Beauty served with pepper sauce.) But opponents of the Brigitte Bardot Foundation effort say there's more than just culinary discernment behind their desire to keep alive a tradition that some historians trace back to the early 1800s, when Napoleon fed his famished soldiers horses slain during the Battle...
...part of the U.S. convenience-store chain's global foray into fast food. Part convenience store, part fast-food restaurant, the café opened its doors last month with a rotating menu featuring dishes you're more likely to see in a college cafeteria than a corner store: chicken fillet with onion and black-pepper sauce, Japanese udon noodles with curry, penne Bolognese. "We've been a snack destination," says Tim Chalk, commercial director of Dairy Farm, which holds the 7-Eleven area franchise for Hong Kong, Macau, Singapore and Guangdong. "We want to be a food destination...
...seems to have captured young Hong Kong's attention. Whether the chain can keep it remains to be seen. Says another girl, as she opens a container holding a chicken fillet with mushroom gravy: "Today I go here, but maybe tomorrow I'll go to another store...
...with produce in hand, says Alléno, "we try to imagine what Parisian cuisine would have become today if it hadn't been abandoned." One wonders why it ever was after tasting his fillet of sole with Paris mushrooms, based on the Normandy sole first served in the 1830s on Rue Montorgeuil; his lamb chops Champvallon-style, said to have been created by a mistress of Louis XIV to seduce him; or his fricassee of Gâtinais chicken with artichoke and potatoes, a modern take on the dish served in 1790 at Le Cabaret...
...rural Galicia. It's a good, dependable food source. But dependable is the word. The pig does not evoke a sense of grandeur. It is an everyday animal. And its meat is not generally considered to be glamorous or sexy. Think sexy meat and it's a big juicy fillet or beef winking up at you from the plate, next to it a decent bottle of Bordeaux. Think healthy meat, if you must, and it's a small portion of free-range chicken breast...Whatever your criterion, there's always something outgunning pork for the top spot: aristocratic meat (venison...