Posted by Jason Sheehan on June 15th, 2012
There are those among you (and you know who you are) who have been complaining lately that the new Le Bec-Fin menu is too complicated with Franglish descriptions and multi-lingual shenanigans. It is for those semantic purists and advocates of the common tongue that we now present a simplified, all-English version of Le Bec’s opening week board, absent all fanciness and Continental ornamentation.
Also: Time out over.
Le Bec-Fin for Simpletons
Fancy Chicken Soup and Fatty Snail Parts with Weeds
Baked potato with sour cream
Round Tube Noodles, Baby Cow Thymus, Old Grapes and Grass Juice
Egg Salad, Mashed Potatoes, Corn and Mushroom Jell-O
Fried Liver and Onions on Toast
Grilled Artichoke Salad with Fancy Mustard
Fish with Pancakes and Fish Eggs and Butter
Oily Oatmeal that Tastes Like Licorice
Old Steak, Peas and Mushrooms in a sauce of Red Wine and Bone Stuffing
Mushroom, Beet and Lemon Pie
- Observations from the Last Dinner Seating Ever at Georges Perrier’s Le Bec-Fin
- From the Archives: Early Le Bec-Fin Ads
- Le Bec-Fin’s Last Night Is Saturday
- Memories of Le Bec-Fin
- Inside Le Bec-Fin: Counting Down To Opening Night
- New Menus At Le Bec-Fin
- Opening Week Menu at Le Bec-Fin
- A Look Back, First Review of Le Bec-Fin
- June Restaurant Openings Promise Everything from Le Bec to Shake Shack
This entry was posted on Friday, June 15th, 2012 at 3:22 pm and is filed under Food Nerd News, Guides, News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.