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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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18378713 No.18378713 [Reply] [Original]

I work in french bistrot in France. And i will post some pics of my day and service time.

Because we will not have enough energy in this winter. So I do this now.

>> No.18378861
File: 363 KB, 396x574, non.png [View same] [iqdb] [saucenao] [google]
18378861

>>18378713
>bit of sliced cheap shoulder joint
>look how much bistrot in fwarnce i am

>> No.18378874

>>18378713
>French person taking a break from working in the fall because they won't be working in the winter
Sounds about right

>> No.18378886

Faggot probably got smacked for taking photos on the job.

>> No.18378888

>>18378874
Hypothesis

>> No.18378909

>>18378713
>I work in a french bistrot
You mean you reheat frozen food from Metro?

>> No.18378915

What are you a fuking shoemaker?

>> No.18378930

>>18378713
Thank you for providing pictures of before times.
I too am worried about winter with no gas
t. Nicolas from Lyonnais oblast

>> No.18379090

>>18378713
>Bistro
Stop larping faggot

>> No.18379142

Ma non ti basta attenzionputtanare sul diocanale? Sei da ricovero haha

>> No.18379173

i was hoping for more pics

>> No.18379367
File: 3.39 MB, 4000x3000, 20220921_083828.jpg [View same] [iqdb] [saucenao] [google]
18379367

Pre prep octopus for risotto with ink

>> No.18379372
File: 647 KB, 1080x877, Screenshot_20220921_080154.jpg [View same] [iqdb] [saucenao] [google]
18379372

Zucchini soup with feta
Gravlax of with fish

>> No.18379374

>>18379367
Now THAT is proppa sloppa. I bet you even have a cloth napkin when you eat it

>> No.18379402

>>18379372
Those plates in the middle are nice

>> No.18379828

>>18379402
With beetroots pickels and tomato

>> No.18380198

looks like shit
you got any real food?

>> No.18380522

>>18378713
if its not goyslop, youtube/eceleb "chef", some mexican or chinese goyslop or steak then maybe you shouldnt post on ck. it could distrupt the board

>> No.18380552

>>18378861
why don't you post some mac and cheese or a burger even?

>> No.18380612

>>18379090
Un bistrotier. Somebody who own a bistrot

>> No.18380621

>>18380522
So i will post in this case

>> No.18380641

>>18378713
Please post your best baquettes and brie

>> No.18380646

We have

3 × starters
3 x courses
3 x desserts

Them change every week or when we are out of stock in the week of something we change.

Only fresh and raw products. Local or / and organic

>> No.18380654

>>18380646
Post a pic of the current one

>> No.18380663

>>18380654
Tomorrow I will

>> No.18380683

>>18380663
Cool

>> No.18380687

>>18378886
not everyone works in fentanyl psychosis tv kitchen

>>18379372
happy little plates of gravlax

>> No.18380688
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18380688

>>18379372

>> No.18380689

>>18378713
is your bistro closing down in the winter for real, or are you just meming?

>> No.18380695
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18380695

>>18378888
checked.

>> No.18380697

>>18380688
That doggo remindes of this old song, Der Kommisar, the original one.

>> No.18380730

>>18380689
Hope not. Energy is going way up

Or i will cooking only lacto fermentation

>> No.18380776

>>18380695
What is the brown stuff with dill? Recipe? Fries look good

>> No.18381918

>>18380776
I can tell you've never been to France. It is called "le shit of dog"

>> No.18382523

>>18378713
Four pics, one of which isn't even a dish just a random close-up of some meat. Great fucking bistro you hon-hon homo

>>18381918
La merde de la chien, in gay

>> No.18383303

>>18380697
sehr schön Herr Kommissar

>> No.18383425

>>18380695
It would be fun to put some garnishes on my doody and try to pass it off to /ck/ as food

>> No.18383527

>>18380695
I to am interested in specifics of this dish good sir, and why was it ruined with that fistful of dill...

>> No.18383631

>>18378930
>not Olivia from Bolivia
I'm onto you

>> No.18383678
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18383678

>>18378930

>> No.18383696
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18383696

>> No.18383718
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18383718

Tarte oignons jambon
Tart ham and onions

>> No.18384459
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18384459

>> No.18384468

>>18380621
Based. You frogs are top lads. Sadly I work in a goyslop factory. A yankee one, naturally.

>> No.18384469

>>18383718
Looks like a quiche.
What kind of ham is it? Is it minced?

>> No.18384479

It's spelled "bistro" you retard

>> No.18384491

>>18383696
SAVE HIM HE'S DROWNING

>> No.18384496
File: 199 KB, 578x431, 1627721279-chefmi-removebg-preview.png [View same] [iqdb] [saucenao] [google]
18384496

>>18378888
nice
>>18378713
quelle ville?

>> No.18384497

>>18383631
Olivia from Bolivia, heck yeah that's kind of kinky

>> No.18384694
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18384694

>>18379090
>>18380689
>>18384479
anglos

>> No.18384706

>>18380646

>squid ink risotto

Cote d' Azur frenchbro? Or has that Italian and French Riviera dish hit the whole area now...

>> No.18384800
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18384800

>> No.18385097

>>18384800
horrible

>> No.18385196

>>18378713
>we will not have enough energy in this winter
why, is france closing all their nuclear reactors or something?

>> No.18385803

>>18383718

first thing that actually looks good

>> No.18385870

>turns off all their nuclear plants
>Wtf why don't we have any energy
Lol

>> No.18385902

>>18379372
Nice pics, keep em up OP

>> No.18385916

>>18385196
Yes we are closing for maintenance or for corrosion damage inside (for the new one)

>> No.18385919

>>18384800
Wtf is this horrble aspic.

I didn't post that.

>> No.18385921

>>18385919
You might want to pick up a trip

>> No.18386079

>>18385919
Can’t backpedal now, bro. You made it

>> No.18386235

>>18386079
I didn't do or take a picture of that
I don't understand

>> No.18386249

>>18384469
Not OP but it basically is quiche. Diced ham, onions, and spices in egg. I believe it's served cold.

>> No.18386252

>>18386235
anyone can put "French bistrot" in their name field mon enfant

>> No.18386713
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18386713

>> No.18386936
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