La Bonne Bouffe

[dc]

I went on a school trip to northern France with Dulwich Hamlet school a few years ago (as a parent/governor).

We visited a snail farm which I thought at the time was a rather impressive itinerary stop for 10 year olds. The farm has sort of covered frames that the snails gather under and do what snails do. All the kids, bar one or two, tried and liked the snails - served with the usual slathering of garlic butter.

I think it's fair to say that the trips to the chocolate factory and bakery were a bit more popular though...

[Louisa]

JoeLeg Wrote:

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> Louisa Wrote:

> --------------------------------------------------

> -----

> > Tbf JoeLeg the other French dishes you refer,

> > especially Duck Confit, are justifiably more

> > expensive because of the ingredients being

> used.

> > Can't compare them to snails.

> >

> > The Indian dishes are not overpriced for the

> most

> > part, so that isn't really a valid comparison

> in

> > this context.

> >

> > Louisa

>

> No, it's a completely valid comparison.

>

> You're saying that they use the French term for

> snails to increase sales.

> I'm pointing out that they use French terms all

> over the menu.

> And that other restaurants do the same with their

> own ethnic food.

>

> It's got nothing to do with price. It's how they

> write the menu.

>

> Plus can you quote me wholesale prices for snails?

> Do you know how much the dish costs before a

> 65-70% GP has been applied? If you think it's ok

> to use a French term for duck slow cooked in duck

> fat, because it's more expensive, can you tell me

> the wholesale cost and GP margin on confit de

> canard, and show me why that's justified to use

> the French name but snails should not?

It is justified because duck is an expensive ingredient. It costs a lot more to buy and prepare than a handful of snails. As for the French or ethnic names used, they're totally subjective and only relevant when it comes to specific dishes within regional cuisines of different nations. Snails are popular in many parts of the world NOT JUST FRANCE! Jalfrezi, Korma and Vindaloo are exotic yes, but they don't raise a cash strapped eyebrow in a restaurant scenario because they're NOT overpriced for the most part. SOME French eateries use the catchy and delicious sounding names 'escargot' to make a totally boring un-delicious food article, become something exceptional just by adding garlic butter. They wouldn't dream of calling them 'snails in garlic butter', because as I said, not many people would find that name appetising enough to want to buy them.

Louisa.

[titch juicy]

Louisa, without putting too fine a point on it- you're talking Bow Locks. Arguing the To$$ some might say.

[DulwichFox]

OK.. Who here would eat Escargot without the Hot Garlic Butter.. ??

Foxy :)

[Louisa]

DulwichFox Wrote:

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> OK.. Who here would eat Escargot without the Hot

> Garlic Butter.. ??

>

> Foxy :)

Exactly foxy ha ha

But a duck can be eaten without sauce fanfayre.

Point proven!

Louisa.

[titch juicy]

What point has it proven?

Why are you finding it so tricky to comprehend that snails and garlic butter complement each other? And that the combination of the two tastes good and is therefore a delicacy. A match made in heaven etc.

[JoeLeg]

Louisa, I could dismantle your post in detail and show how you have no idea why you're talking about, but it'd be like shooting fish in a barrel.

But answer me this:

1) What is the wholesale cost of a portion of snails?

2) What is the wholesale cost of a duck leg?

3) What is the difference between Bonne's GP on the snails and their GP on the duck confit?

4) Why does that not justify calling snails escargot?m

Your position basically seems to be that a place can use authentic, linguistically-correct terms for dishes so long as they aren't expensive. Indian menu's show how that isn't a viable point, but you use them as an example because you say they aren't overpriced. So you think snails are overpriced, but the duck isn't? But then you have to show that the GP on snails exceeds that of the duck to support your point.

I'm waiting...

[Seabag]

DulwichFox Wrote:

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> OK.. Who here would eat Escargot without the Hot

> Garlic Butter.. ??

>

> Foxy :)

Yes please. I love, and ate them many times when I was working in Crete.

Cleaned and boiled and popped through the back of the shell, then 'kissed' out or with a hooked pin.

A little vegetable and potato stewed with wild greens and olive oil.

And the country wine, never forget that.

https://munchies.vice.com/en_us/article/snails-have-long-been-the-lobsters-of-cretan-cuisine

[Seabag]

I think I had a thread about the 'names' of food in this 'new stupid phobic Brexit era' were in.

Sainsbury's Potato Gratin is now (rather boringly) potato with cheese sauce.

It's the 'Gratin' bit that might offend, so the twatty spineless marketing bods saw fit to making it less European.

And it looks as if a French restaurant of the manor of E.D is being pilloried for using French words to describe their French dish. Escargot is too offensive and might encourage sales based on the potential to eat a dish with some history.

But no, people are driven to near insist that it's to be called 'snails in garlic butter' just so we don't upset the order of the pin headed people that think we're being led astray.

YOU ARE FUCKTARDS OF SOME ORDER. GET A BLOODY GRIP.

Thank you.

[Dogkennelhillbilly]

I can 'ardly take much more of this ducking argument.

[JoeLeg]

Seabag Wrote:

-------------------------------------------------------

> I think I had a thread about the 'names' of food

> in this 'new stupid phobic Brexit era' were in.

>

> Sainsbury's Potato Gratin is now (rather boringly)

> potato with cheese sauce.

>

> It's the 'Gratin' bit that might offend, so the

> twatty spineless marketing bods saw fit to making

> it less European.

>

> And it looks as if a French restaurant of the

> manor of E.D is being pilloried for using French

> words to describe their French dish. Escargot is

> too offensive and might encourage sales based on

> the potential to eat a dish with some history.

>

> But no, people are driven to near insist that it's

> to be called 'snails in garlic butter' just so we

> don't upset the order of the pin headed people

> that think we're being led astray.

>

>

> YOU ARE FUCKTARDS OF SOME ORDER. GET A BLOODY

> GRIP.

>

> Thank you.

Seconded.

[KidKruger]

"Perhaps eating Snails makes some people feel a little bit more continental... European.. "

And so it goes on.

Oh well....

Yeah if I want to feel 'more Italian' I pop round to Oddonos for an ice cream.

When I wanna feel 'more North West Chinese' I head over the hill to Silk Road in Camberwell.

Those times when I just need to feel a bit more 'North Sri Lankan Tamil' I jump in the car and cruise by Everest Curry King in Lewisham.

Like that, right ?

[Jeremy]

This basically boils down to "I don't like snails so therefore anyone who does is a mug".

It's all been done before... and it's all a bit daft... and boring.

[DulwichFox]

KidKruger Wrote:

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Nothing sensible .. or helpful

DF

[LD929]

Seabag Wrote:

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> YOU ARE FUCKTARDS OF SOME ORDER. GET A BLOODY

> GRIP.

>

> Thank you.

Man, is this making me laugh! HA!

[DulwichFox]

All the Fox said was 'Snails Yuk' and then a bit of reasonable conversation until someone gets personal.

You know who you are. Go away.

I'm going to try Bonne Bouffe as soon as my mouth heals after a tooth (large molar) extraction.

I can't chew that side yet and want to sample their steak. Otherwise it's Onion soup.

DulwichFox

[Jeremy]

DulwichFox Wrote:

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> All the Fox said was 'Snails Yuk'

That in itself is fine of course, but ... "they refer to them as Escargot so it sounds posh" .. surely that is a bit silly? Although tbf you were not the main antagonist.

> I can't chew that side yet and want to sample

> their steak. Otherwise it's Onion soup.

I think they actually do "steak hache", rather than a proper steak... don't think you'll have any problem chewing that!

[Dogkennelhillbilly]

DulwichFox Wrote:

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> You know who you are. Go away.

>

>

"The East Dulwich Forum (a Paradiso of unintentional comedy, a Pillow Book of misplaced amour propre, a Sun Tzu?s Art of War of advanced passive-aggressive techniques)"

[DulwichFox]

Jeremy Wrote:

-------------------------------------------------------

> DulwichFox Wrote:

> --------------------------------------------------

> -----

> > All the Fox said was 'Snails Yuk'

>

> That in itself is fine of course, but ... "they

> refer to them as Escargot so it sounds posh" ..

> surely that is a bit silly? Although tbf you were

> not the main antagonist.

>

>

> > I can't chew that side yet and want to sample

> > their steak. Otherwise it's Onion soup.

>

> I think they actually do "steak hache " than a proper steak... don't think you'll have any

> problem chewing that!

Had no idea what a "steak hache" was so had to Google it.

Came back with 'A Posh Burger' from France. Not my words..

I suppose it can be made from any cut of meat.

Funny enough I make my burgers from chopped / minced Rib-eye, and very good they are too.

So inadvertently, I've been making 'Steak Hache' for years..

Foxy

[JoeLeg]

You make your burgers from ribeye?! Bloody hell Foxy, I can imagine it tastes pretty good, but that's a pricey cut to use.

Still, it's your money. Gilding the lily to my mind - I go for a mix of sirloin and rump with a decent percentage of fat in it - but yeah, that probably tastes damn fine.

[maxxi]

Seabag Wrote:

-------------------------------------------------------

> DulwichFox Wrote:

> --------------------------------------------------

> -----

> > OK.. Who here would eat Escargot without the

> Hot

> > Garlic Butter.. ??

> >

> > Foxy :)

>

> Yes please. I love, and ate them many times when I

> was working in Crete.

>

> Cleaned and boiled and popped through the back of

> the shell, then 'kissed' out or with a hooked

> pin.

>

> A little vegetable and potato stewed with wild

> greens and olive oil.

>

> And the country wine, never forget that.

>

> https://munchies.vice.com/en_us/article/snails-hav

> e-long-been-the-lobsters-of-cretan-cuisine

It isn't (all that) often one gets the chance to revisit an old joke on here (well, not since forum drinks ended) but this had to be done.

messageRe: Your views on Foie Gras

Posted by maxxi 17 September, 2012 20:09

Annette Curtain Wrote:

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>

> Lastly, has anyone cooked/eaten those giant

> African snails (?3.50 each)

Yes and they went straight through me.... very... very...slowly.

[Penguin68]

We went to La Bonne Bouffe yesterday (not a busy day for them) - the restaurant lay-out is fine, good sized tables and comfortable chairs - the menu is properly limited (and properly French) and the menu items we chose were well sourced and correctly cooked and presented (and tasty). [No, we didn't in the end order snails]. The price - for a modest two courses and limited wine (2 of us were drivers) was about ?30 a head with service. Overall it delivered what it promised. If it can sustain this - and if it does change its limited menu on occasion - it will be a good addition to the ED restaurant offering.

[Jeremy]

DulwichFox Wrote:

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> Had no idea what a "steak hache" was so had to

> Google it.

>

> Came back with 'A Posh Burger' from France. Not my

> words..

Ha... yeah that's kind of what it is. Steak burger served with some sort of gravy/sauce and fries. I remember it well from French family holidays when I was a kid... it was always on the menu in motorway service stations.

The Japanese have something similar they call a "hambagu"... beef patty served with rice, and a sweet tasting gravy.

[Louisa]

JoeLeg Wrote:

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> Louisa, I could dismantle your post in detail and

> show how you have no idea why you're talking

> about, but it'd be like shooting fish in a

> barrel.

Patronising and unduly condescending.

> But answer me this:

>

> 1) What is the wholesale cost of a portion of

> snails?

Depends whether they're sleeping, prepared, or frozen. Also depends on 'type' of snail used. And what you consider to be a portion? Someone has already mentioned the ?2 mark for one snail at restaurant price.

> 2) What is the wholesale cost of a duck leg?

?4.90 is one price example I found, but again are we talking organic, free range etc are we buying just the one leg or buying in bulk?

> 3) What is the difference between Bonne's GP on

> the snails and their GP on the duck confit?

At no point did I bring Bonne's into this debate, you did.

> 4) Why does that not justify calling snails

> escargot?m

It justifies not calling them escargot because of the price differential.

> Your position basically seems to be that a place

> can use authentic, linguistically-correct terms

> for dishes so long as they aren't expensive.

That's correct.

> Indian menu's show how that isn't a viable point,

> but you use them as an example because you say

> they aren't overpriced.

They usually aren't overpriced. Correct.

So you think snails are

> overpriced, but the duck isn't?

Indeed.

But then you have

> to show that the GP on snails exceeds that of the

> duck to support your point.

>

> I'm waiting...

I think I just did, didn't I? Read above.

Louisa.

[Louisa]

Jeremy Wrote:

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> Although tbf you were

> not the main antagonist.

I presume you mean me? I'm sick to death of being vilified for having an opinion about anything on this forum. I won't say anything from now on.

Louisa.