French Cuisine (Ravin’ Ink 11.30.24 submission)

Triolet poem seemed appropriate for this submission of Ravin’ Ink 11.30.24 submission.

Oh, the culinary artistry of France!

Chefs create such an exquisite sauce.

Butter, spice, and wine combine cuisine’s dance.

Oh, the culinary artistry of France!

Gastronomy permeates the heart with romance.

Life devoid should your paths never cross.

Oh, the culinary artistry of France!

Chefs create such an exquisite sauce.

Reviews

[emmajoygreen]

Wonderful wording, straight and honest, fully of thought and in the best of taste - ho ho! But is true, the French pride themselves in trying to keep a long held belief, French is best. But other foods and creators have crept up with changes of style and inventive this and that. But vitally, LisaCarol you have the knowledge and charm to write a true answer to Vol's prompt!

[LisaCarol]

Thanks Emma. To provide some perspective, my in-laws lived in France and I’ve travelled there quite frequently. I’m a total American mutt (English, Irish, Scottish, German, Swiss, Sardinian) and fascinated by people that can identify with one ethnicity. My husband is 1/4 French and 3/4 Iranian (aka Persian). The latter, a culture that is really “out-of-favor” currently. Iranians are very proud of their 2500 years of culture prior to the current regime. Observing persecution of the Iranian culture has made me more appreciative of people who proud of their heritage. So to make this story even longer, I tend to think the French’s haughtiness is a bit admirable. Of course, I like the English too! What can I say, I’m just another oblivious American. I’m sure I’ll start a whole heated discussion now!

[emmajoygreen]

To be anything worth of a heritage, one has to belong and yet aware. I'm immensely proud of being English, of being part of this small island that has done what was needed but, has also fought or disagreed with most other countries on this planet. Altrnatively our countries, we are four, have given so much around the world, we can stand proud YET learn from might mistakes made. Your heritage is incredible - a really widespread and fascinating history. Seems we can be proud of the good in our person ancestry and learn from the darker side. We can't back away from being part of certain periods of our individual cultures, we are wh and what we are. If only history lessons reminded youngsters to learn Truth and nothing but. My degree before anything horitultural was Political and Cultural history..

You are from oblivious, your above review is one to be proud of, my friend, you are who you should be and learn from it as I am and learn from mine!
How do you do LisaCarol, am truly happy and proud to know YOU. (By the way, I referred only to the world-famous knowledge and skills of ' le cuisine Francais.' :)

[Vol]

LisaCarol,
I don't know why my reviews keep disappearing...
Now I have to ask, are you French, or just a saucy woman with a heart for romance? TRUFFLES! Just think of the possibilities! YUM YUM!
Vol

[LisaCarol]

Vol - Thanks so much for the review. I am not French, but my in-laws lived in Southern France and “had” to visit them regularly. I’m a true American Mutt. . . English, Irish, Scottish, German, Swiss, Sardenian. Might be a good topic for the Ravin’ Ink.
Lisa

[Vol]

Ha! Lisa... we might be cousins...(except for the Sardinian)
Vol

[AYVID N]

Such a delightful Triolet poem. You've done great justice to French cuisine. France is about culinary and artistry. Thank you for taking us there.

[LisaCarol]

Thank you for your review. As I new writer, I appreciate all comments.

[Lorry]

I am not a fan of French cuisine, simply because I don't talk the language.
Years ago I thought it would be romantic, as well as earn me some brownie points to take a then girlfriend for lunch...in Paris.
She was so excited when we got to the airport and we'll in the mood by the time we arrived at the airport, IN THE EIFFEL TOWER!
So long story short, in my best guess attempt I thought I had done quite well at choosing steak in red wine sauce, until it arrived and I found out it was steak with red wine poured over it.
She fared much better with her meal but threw a strop when she found out we weren't staying and flying home that night!
So after spending way more than it was worth to take her "to lunch", we ended up not talking on the flight home and she was so dramatic she stopped off without her bag...as did I because I knew she thought I'd wait and pick it up for her.
For some inexplicable reason she heard "lunch" and translated it as "posh hotel for a weekend."
Funnily enough the romance fizzled and the only time I saw her since was when it was raining so hard she looked like a soggy cornflake. She probably blamed me for that too, despite about four years passing, or she was just annoyed as we made eye contact through the coffee shop window where she was raging and I was quite toasty thank you very much! 😃

[LisaCarol]

Awww, I don’t think the Eiffel Tower is renowned for an excellent French dining experience. Perhaps a jaunt to Cafe de Paris? They only serve one thing, the best entrecôte I’ve ever had along a side of French fries.

[Lorry]

Not judging by the reviews it's not, but they are kinda French about it and feel the need to be haughty and arrogant, knowing us gullible tourists will pay for the privilege of being insulted and ripped off! 😃

[Thomas W Case]

Tremendous use of the senses.

[LisaCarol]

Thank you for your review.

[Chris]

I believe in the beginning - most of us enjoyed the challenges, word play, and formal structuring of poetic constructs. Then we chose what we felt best suited our personal style and needs..

Your structure "feels" good. The form suits. There IS content. It IS unique to you.

[LisaCarol]

Hi Chris - Thank you for your review. I haven’t wrote poetry in years and am having fun trying the different styles. Mostly, I enjoy meeting other writers, like you, on this platform.

[Chris]

and I - you. welcome to WC.

[Samuel Dickens]

Being a "foody" who loves to cook, I was drawn to this. I visited France several times when in the Navy, but never ate anything but burgers! Now your poem makes me more ashamed of myself for not seeking out some fine dining. Wine plus butter plus spice (maybe garlic?) sounds delicious.

[LisaCarol]

Oh Samuel, you must go back or find a French Restaurant near you. They use more peppercorns, herbs and Dijon mustard (of course) than garlic and source local foods. I am also a “foody” that loves to cook, but have never been quite as good as a French Chef. Voila!