Description: French people, places and food in Brooklyn
It’s very French to savor—to pause after your first bite, with a glass of cabernet in one hand, and let your eyes roll back in delicious bliss—medium-rare lamb, with the tastiest trim of caramelized fat.
But, of course, my family is not French. In fact, I am the only Francophile in my house that cares about enjoying lamb or any other food in its most flavorful, authentic and intended preparation.
My family prefers their meat burnt, well done, but tender. No blood at all. Very American. Trust me. They leave quality, medium-rare lamb on their plates for the trash, or they follow my son’s lead, which is to pretend to be a dissatisfied patron in a restaurant, while sending it back to the kitchen.