It's the difference betweenorderinga cheeseburgerfromyourfavoritefast-food jointand sitting down for Frenchfood and having totranslatewhat's inthe escalope de veau perigourdine.
And since he spent his days considering the seductive power of images and objects, it was fun to observe that he himself had such a power over the woman in the butcher's who wrapped up his foie de veau, just because she had seen him on television.
" Longtime resident Bill Buford, author of the celebrated "Heat, " says of Beaujolais: "It's tart and bright and acidic, and perfect with birds and boudin noir and kidneys and ris de veau, and all the rich, piggy, fatty, creamy, gamey food that has made the Lyonnais so weirdly robust and happy.