The English and French Breakfast

It has always been an enigma to the French part of our Frenglish self that you English, so universally condemned for the uninspired nature of your cooking, could have managed to impose on our planet such a varied, copious and delicious meal as the cooked breakfast; and our English half is no less mystified that the French, who have elevated cooking to no less than a creative art, could have come up with nothing more imaginative than a miserable slice of bread and a bowl of watery coffee by which to start the day. Nevertheless, this is not to say that the Gallics do not appreciate the qualities of a full English breakfast. But there exists perhaps no other country in the world where so many people unreservedly admit there’s nothing like a substantial meal to get the day off to a flying start, and where so few actually find it possible to believe that anyone can have either the time or the stomach to  take it – even at the weekend.

A Soggy Mass

What our Englishman finds far more regrettable than the insipid, insufficient nature of the French breakfast is the manner in which it is frequently ingested: for a widespread Gallic practice (as rampant as queue-jumping, street demonstrations, strikes and le Système D) consists in plunging bread or croissant into a breakfast bowl of coffee (or hot chocolate) until the former has imbibed as much of the latter as the laws of physics will allow. The soggily unappetizing mass thereby produced is then popped into mouth, munched with relish before finally being allowed to slide down throat.

 An Ancient Ritual?

Does the practice (hereinafter referred to as ‘the French dunk’) draw its origins from some ancient Gallic ritual which required food to be dipped into a recipient containing the still warm blood of a vanquished foe? Is it now considered to be a pre-masticatory phase essential to a digestive system not yet in full working order at this early time of day? Or does it simply provide a means of adding a modicum of taste to a meal more suited to a prison punishment diet? Whatever the case may be, the habit is endemic enough to constitute an infallible sign of French presence in the breakfast room of any foreign holiday hotel.

A Breach of Table Etiquette

Beyond the doubtful gustatory merits of the French dunk and the nauseous spectacle it presents, what shocks the Englishman in us even more is that this use of bread to perform a function more commonly associated with that of a sponge represents a gross breach of table etiquette: for an elementary rule of good table manners states that solids and liquids may only  be united after being despatched separately down throat.

Other Meals

Our Englishman might have been prepared to grant some attenuating circumstances, had the French dunk been restricted to breakfast alone, which, considering the early hour this usually takes place, would have enabled it to go unnoticed by those non-dunkers still under the influence of their recent dormant state. Regrettably, the same technique is unashamedly presented to fully-awakened public gaze during meals consumed at other times of the day, particularly (though not limited to) ther final stages when most solid matter has been transferred from plate to stomach, and little else remains but the sauce. In this respect, moreover, such is the assiduity with which bread is used to wipe the plate clean that subsequent washing is rendered entirely superfluous.

The Pronged Derivative

The rules of French table etiquette, though making no mention of breakfast dunking, do, in fact, condemn the main-meal habit of using bread digitally to mop up sauce. It would, however, appear to be tolerated when bread is impaled on fork. But even our Frenchman has rarely witnessed this pronged derivative in action, and personal experience would lead us to believe that, like most rules in France, it tends to be ignored. It might also be thought that in this land of rampant individualism, daily strikes and general protestation the nation would have counted an equal number of anti-dunkers. In reality, this is not at all the case. For on this point, at least, the country is resolutely united. Indeed, so much a part of the national heritage is the custom that not only has the verb ‘saucer’ been derived to describe it, but it is systematically inculcated in progeny barely weened from their mothers’ milk.

Attenuating Circumstances?

Though our Englishman remains stubbornly hostile to the French dunk, the Froggie in us recommends that a far more tolerant stand should be taken. For who can say whether even the most well-mannered of English diners would not succumb to the temptation to dunk, were he presented with that rich variety of deliciously-fresh, good-quality, easily-prepared, natural and inexpensive sauces which the French have elaborated to accompany food?  And would it not be something akin to profanation that they should suffer the same cruel fate as their crude, often bottled English and American counterparts whose un-dunked remains are so frequently laid to rest down the kitchen-sink plughole?

 

This blog is based on an article from the author’s latest book Barry’s Frenglish Folies, ‘a potpourri of serious, humorous and seriously humorous reflections on the French and English viewed through the eyes of a split-identity and occasionally demented Frenglishman’.

You can download the free Kindle, Ebook or PDF edition of Barry’s Frenglish Folies by following the link below :

https://www.smashwords.com/books/view/691726