Although pensioners can rarely afford to eat out, there may well be occasions when a visit to a restaurant is undertaken. In order to enjoy the experience to the full, it may be necessary to complete a menu comprehension course beforehand, since the vast majority of menus are now written in a language which few people understand.

The following translations will give you a basic understanding of the more common terms.

melange                                      heap

polenta                                        slop

couscous                                    dry slop

jus                                                 purple slop

coulis                                           sweet slop

timbale                                        thimbleful

a la carte                                     very expensive

al dente                                       uncooked

buisson                                        huge heap

roulade                                        cylindrical heap