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Since I spent over a year in France, I got to enjoy the famous “French Cuisine” with all its specialties. And while most people are familiar with “Crêpes”, “Crème Brûlée” and “Coq au vin”, there are dishes that might not attract one’s appetite right away. I mean who wants to pay “Paris prices” for a beef tongue? But instead of expecting a hulking mass of flesh the menu should rather explain that you will be eating fine, unrecognizable strips of a melt-in-the-mouth kind of meat. We all are a bit tied to the things we are familiar with and sometimes need a little reassurance that it’s worth trying something new. That’s what a restaurant’s menu should do and while it’s sometimes even for locals difficult to know what exactly to expect, a foreigner who’s already overwhelmed with the many new things he is experiencing is having an even harder time. So let’s make sure a client knows exactly what to expect and why it’s worth getting out of the own comfort zone for a “Hachis Parmentier” (a layer of mashed potatoes and a layer of juicy ground beef).

 

Ricarda (Karlsruhe, Germany)