Francophile Friday: Things NOT to say at a dinner party or this is the way I roll

This past Saturday night the Frog, les enfants, the children, and I hosted a little dinner party for eight. Along with the four of us, we invited the Frog's co-worker and sa femme, his wife, an amazing couple who have been incroyable friends to both of us, their daughter and son copin, her boyfriend.

Once again I was the only American and had to speak French for the entire evening. Even the Frog wouldn't humor me with English. It was a lovely evening. We began with the customary apéritif – kir royales or champagne with pomegranate seeds, served with a few light snacks. This was, of course, followed by dinner. I'd prepared a savory pork tenderloin with a mustard wine sauce (le recette, recipe, below), along with broccoli in a lemon butter dressing, and garlic and shallot roasted potatoes.

Over dinner, which was fabulous, the conversation turned to me. "How was my Thanksgiving in the States?" they asked. And so I replied. C'était bon. It was good. Le repas était fantastique. The meal was fantastic. J'ai fait la dinde. I made the turkey.

This last statement was followed by laughter.

And great. What did I mess up now?

The Frog: You just said you did the Turkey.

Me: But the verb faire means to make or to do. So I made the turkey.

The Frog: No, you said you did the turkey. Gobble. Gobble. Ouf. You should say you cooked the turkey.

Me: Oh. Oui. J'ai cuit (the passé composé of the verb cuire, to cook) la dinde.

I cooked the Turkey!

Thankfully, our guests didn't think I was a turkey impersonator.

Ahhh, life in France, with me around there's always humor!

SOUND-OFF: What's the last dinner party glitch you've made?

Le recette, recipe, for the pork:

1/2 cup white cooking wine
3 Tablespoons Mustard
Salt (to taste--not too much)
Pepper (to taste--not too much)
1/4 cup Plain Yoghurt (or Créme Fraiche, or Greek Yoghurt)
3 Tablespoons Lemon Juice
2-3 Minced Shallots
3 Cloves Crushed Garlic (use a press) I heart my OXO garlic press.
Minced parsley
(1) Minced (finely chopped) red onion

Combine all ingredients. Whisk together. In a baking pan, cover pork with sauce. Bake at 180 degrees C/350 F, 25-30 minutes per pound. Unsure of time? Use a meat thermometer. Pour remaining sauce into a gravy boat (it's so good, even on the potatoes), slice the pork, and serve!

It's easy and delicious! Bon appetit!

Close up image of young woman Image courtesy of photostock at


Je ne vous comprends pas

Sign Up For My Newsletter

* indicates required