haricots verts
pretentious french words for “green bean.” b-tches with food recipes that can’t stand on their own by virtue of actual taste or presentation like to drop obscure or french phrases into their recipe t-tles in lieu of normal english words in a stilted effort to make it seem more exotic.
thus, you have bullsh-t words like “haricots verts” instead of green beans, “galette” instead of pastry, “jus” instead of juice, “crudités” instead of veggies, and so on.
if you’re cooking f-cking green beans, just say so. your worth as a chef is dependent on your godd-mn food itself, not what you call it.
menu item: haricots verts in its own jus, served over a beurre reduction.
translation: green beans with b-tter.
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