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Although pensioners can rarely afford to eat out, there may well be occasions when a visit to a restaurant is undertaken. In order to enjoy the experience to the full, it may be necessary to complete a menu comprehension course beforehand, since the vast majority of menus are now written in a language which few people understand.
The following translations will give you a basic understanding of the more common terms.
melange heap
polenta slop
couscous dry slop
jus purple slop
coulis sweet slop
timbale thimbleful
a la carte very expensive
al dente uncooked
buisson huge heap
roulade cylindrical heap