Observe the sheer dedication to perceived sophistication when faced with a menu that sounds like poetry, albeit slightly bewildering poetry. The waiter, Jean, is serving up the evening’s special with a pronunciation and description that demands awe. From ‘loup de mer bleu en version’ to the accompanying ‘soufflé petit de fiertes du pont de Grenier,’ this exchange perfectly captures the tightrope walk between enjoying the meal and desperately trying to appear as if you understand every syllable. A delightful study in high-stakes dining etiquette.
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