Ouest

[g.johnson]

The two American pronunciations that annoy me are coupé pronounced as if you keep chickens in it and 'bleu' pronounced 'blue'.

Two deliberate English mispronunciations of French words are 'filet' and 'valet' where the t is sounded. However, anyone who says 'valay' is clearly an arriviste.

[tommy]

However, anyone who says 'valay' is clearly an arriviste.

including all of the united states?

[g.johnson]

Americans are arriviste by definition.

[tommy]

you have a point.

[macrosan]

Two deliberate English mispronunciations of French words are 'filet' and 'valet' where the t is sounded.

Glyn, I think you've been away too long  ;)

I've never heard a Brit pronounce valet with a the t sounded, and I've never heard a Brit pronounce filet mignon with the t sounded. All Brits pronounce fillet with the t sounded (as it should be for a derived word).

[tommy]

yeah!  what he said!

and really, how do you pronounce "bleu"?

[jhlurie]

So we still haven't answered whether it's "west", "ooh-est", "weist", "yest", "chest", "waste", "ehst" or "rutabaga".

"Moo-lon" is how the untalented ladies who re-did that "Lady Marmalade" song pronounced it, so everyone else followed.  Then again, they also pronounced the name of the song as "Mar-ma-layed".  So are we really blaming America... or just silly hip-hop culture?

I saw an interview with the director of the movie and he seemed to be pronouncing it correctly.  A much quicker first syllable, yes?

[g.johnson]

Macrosan: I quote the American Heritage Book of English Usage

This French loan word, which has been recorded in English since the 16th century, is traditionally pronounced (vallet), although the pseudo-French pronunciation (valay) are also common, especially in American English, as in the compound valet parking.

(You might be right about filet, though.)

[g.johnson]

and really, how do you pronounce "bleu"?

Like you're throwing up.

[Wilfrid]

"I've never heard a Brit pronounce valet with the t sounded"

With Macrosan on that one, I'm afraid.  Americans of course became 'arrivistes' in 1788.

Now another American one which irks me is pronouncing 'route' as if it's the result of a battle between England and Scotland (that should reveal whether Yvonne is following the thread...).

[tommy]

and really, how do you pronounce "bleu"?

Like you're throwing up.

you know, i was going to suggest that as the only other possibility.  i'll stick with "blue".

[Wilfrid]

A much quicker first syllable, yes?

It's not the first syllable that's the problem, it's the second.  It's "an" not "on".  "Mool-an."  Likejardin is "jard-an".

Seriously, and not meaning to be one up, French is obligatory for all English school children up to the age of 16 (or was in my day).  Am I right to think that's not the case in the States?  (And I am really not being smug; there's obviously a much better reason for it to be taught in England/Britain than here).

[g.johnson]

"I've never heard a Brit pronounce valet with the t sounded"

With Macrosan on that one, I'm afraid.  

You're clearly both oiks.

[macrosan]

How do you pronounce that, Glyn ? Is that with the silent "j" ?

[Wilfrid]

Well, you can take the oik out of Romford, but you can't take Romford out of the oik.

Tommy, "oik" is pronounced pretty much as it looks, okay?

[g.johnson]

Two more food-related words with which the grammar school educated have difficulties:

Serviette is pronounced napkin.

Dessert is pronounced pudding.

[stefanyb]

Mac,

Garage, massage, buffet

How about those.  It seems to me that they are all anglisized by many of you chaps. (Especially with the accent on the wrong syll-ah'-bul)

You Don Juan, you, pardon my J

[Wilfrid]

Garage, Stefany, yes.  Massage and buffet, no I don't see it.

And grammar school, indeed.  Direct grant, in fact, and the use of 'pudding' to refer to everything from Spotted Dick to lemon sorbet is an absurd, outdated and misleading affectation.  So there. :p

[g.johnson]

And grammar school, indeed.  Direct grant, in fact

That's worse. A sin against snobbery and socialism.

[Wilfrid]

A sin against snobbery and socialism.

That's fantastic.  And alliterative too.  I have got to work that into a conversation later today.  Fact is, of course, I agree with you.  My parents never consulted me on important stuff like my name, where we should live, what school I should go to.  Most unthoughtful.  ;)

[jaybee]

A thread unravelled:  if a reader starts at the most recent post in this thread and works his/her way up, there isn't a clue that it started with Ouest as the topic.  Not complaining, mind you, just observing.  Without pulling strings, how long does it take to get a dinner reservation at Ouest while not still full from breakfast or too near midnight snack time?

[Daniel]

I live around the corner from this place and for some reason had a mental block.. I have gone to this restaurant perhaps 3 times in the last 6 years.. Though, it is steps from my place..

A main reason is the fact that the windows are dark and the first thing you see when you look inm is a small crowded bar area .. Past the bar, is a long narrow hallway where the dining room is not visible.. So I just assumed this place was completely packed all the time..

After walking past the restaurant the other day and seeing such a wonderful menu, I made a commitment to eat there more often.. So, being home early from work, I made an early rezi and they were happy to accommodate me..

The food is upscale comfort food.. Very heavy, pretty expensive, with the style a tad outdated. I only say outdated because it seems very 80's early 90's to me.. Large over sized plates, with the plating style of an almost neuvo stacking design.. Certainly not reaching for the ceiling type presentation, but it is like an 80's hairdo with not as much hairspray..

Our table started with an 1)endive and blue cheese salad, 2)gnocci with short ribs and a herbed ricotta, and 3)cauliflower flan with lobster, mushrooms, in a lobster bisque.. All of these things were freaking fantastic..

I have been eating heavy lately so I was really looking forward to a green salad.. The salad was simple, it was maybe 7 or 8 endives that were just chopped in large pieces.. A wonderful creamy blue cheese dressing was placed over the endives.. The endive was bitter and crisp and just perfect..

Tom Valenti is a braising master.. I have read his cook books and seen his recipes.. The man goes above and beyond what normal restaurants do.. The thing that takes food to the next level is stocks.. And he certainly knows that.. The braised short ribs were the best I have ever had.. But this is why people go to restaurants.. I dont have time to make my own Veal Stock, my own beef stock, and chicken stock, solely for one dish at my house.. But that's what he does to his short ribs.. In it goes, veal and beef stock, red and white wines, and a host of herbs. The gnocci were perfect little pillows of air, the meat was perfectly tender, and the remaining sauce on the plate was get extra bread and clean the bowl good..

The cauliflower custard with the lobster, mushrooms and lobster bisque was equally amazing.. Again, its all about the stock.. And this was one of the best lobster bisques, if not the best I have ever tasted..

A remarkable dish..

For entrees I order a grilled pork loin wrapped in bacon, served with grilled ribs and some corn cakes.. For me it was just ok.. They server said we suggest you order the tenderloin medium rare.. I happily accepted but then received a tenderloin the was medium.. Though it was good, it was a bit boring after awhile.. Though most main courses tend to lose my interest.. The ribs were wonderfully fall of the bone and well glazed at the end.. However, I really missed the smoke component I expect when eating ribs..

Someone else at the table got the short ribs for an entree.. Just more of an amazing thing.. Served with a horseraddish spaetzle that really took the dish to the next level.. Really, if you like shortribs, or want to try the best in town, this is the place to go.. Or if you want to make your own veal stock and beef stock and buy his cookbook, you can always do that..

Desserts were really good.. I had a coffee sunday served in an old school sunday glass.. Like a parfait with layers of coffee ice cream, heavy whipped cream, chocolate sauce, and caramel.. All with chunks of espressos crunch placed through out the dish..

A pannacotta with passion fruit sauce was equally good..

I wonder how the menu changes for the summer or if it does.. This seems like a perfect winter restaurant. Though, with food this good, I would eat this during the summer too..

I am writing this review so I can remember that I need to come here at least once a month..

Edited May 7, 2008 by Daniel (log)

[oakapple]

I'm likewise a big fan, though it's not quite close enough for me to stop in monthly, as Daniel intends to do.

The food is upscale comfort food. Very heavy, pretty expensive, with the style a tad outdated.  I only say outdated because it seems very 80's early 90's to me.

←

But don't we want some places that are outdated in this sense? I mean, how would it be if every restaurant instantly morphed itself the instant a new fad came along?

[Daniel]

The place is literally around the corner from me as you know.. And after spending 80 dollars at French Roast the other day for two cheeseburgers and a couple of beers, all bets are off.. I meant to say it seemed 80's or 90's but not in a negative way.. I kind of enjoyed the retro feel..

Edited May 7, 2008 by Daniel (log)