Word: gallicize
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When Tsui Hark last year became the first Chinese director to serve on the Cannes Film Festival jury, some feared the experience might corrupt him. Would he start making his movies with a Gallic flair, replacing cut-and-slash kung fu with fashionable explorations of anomie? Would the Riviera sunlight cook his brain until he was convinced that he must forsake epic gangster cinema for experiments in narrative impenetrability? Would Hong Kong's action godfather, the man who introduced the world to John Woo and Jet Li, lose his Hong Kongness...
...choose as a lover, 2) consider the "King Kong of sex," 3) want to spend their "last night of love" with and 4) pick as a husband given the chance to start life over, the women of France each time voted Fabius into their fantasy bedrooms ahead of such Gallic gallants as Jean-Paul Belmondo, Alain Delon and Gérard Depardieu. How can this be? Those polled did not say more, and Madame Fabius said nothing. As for the fabulous Fabius, he was, said a spokesman, "amused...
...can’t help but notice that nobody’s cheerier than they were two weeks ago. So DD looked up a 16th century Gallic recipe and replaced the mead with PBR. When you’re thinking about bitching about your thesis, think of feudalism, you godforsaken, sniveling whiner...
...south of Baden-Baden. Harald Wohlfahrt runs the opulent three-star Schwarzwaldstube restaurant, which sports regional oak furniture and baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de...
...south of Baden-Baden. Harald Wohlfahrt runs the opulent three-star Schwarzwaldstube restaurant, which sports regional oak furniture and baroque brass chandeliers hanging from an ornately carved ceiling, in the Traube Tonbach hotel. Wohlfahrt's cuisine is inspired by the French: many of his dishes boast variations of famous Gallic creations like foie gras, confits and fruit compotes. When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de Famous for his innovative blend of French...