frmichelin1-1, Exercise 2: An imaginary meal at a country inn

Model answer (an imaginary scene):

The auberge stood at the edge of a village in the hills, and the brigade in the kitchen was already at work when we arrived. The patron offered a fixed-price menu built on local produce, and the waiter apologised that the full carte was only for the evening. The dishes were plainly terroir cooking: a terrine from the farm next door, river fish with butter, and cheese from the valley. The sommelier suggested a local white wine instead of an expensive bottle.

We had read in a guide that the inn had a Bib Gourmand, and the meal explained why: good food, no fuss and a fair price. The chef came out to speak to the diners, and one of them said that a bistrot in the city would have charged twice as much. A man at the next table whispered that he thought he had seen an inspecteur, but nobody knew, and that was the point. The inn did not hold an étoile, and nobody there seemed to mind.

Terms used: auberge, brigade, menu, carte, terroir, sommelier, bistrot, inspecteur, étoile (nine, so more than six).

Care: the scene is invented; real inns and awards should be checked in the current guide.