It's all about the Sauce (Part I)

A while back, I took my wife out to dinner at one of the fanciest local restaurants; The Deep Cove Chalet.

It has all the attributes you look for in a fancy place: French chef named Pierre, gorgeous, secluded waterfront location, fantastic food, parking lot filled with Mercedes', Porches', Lamborghinis, my 1994 Ford Aerostar. And, snooty waiters.

Normally, I might order a scotch or white wine, but that night I just wanted a simple beer.

Me: "Do you have any Japanese beer?"

Waiter: "Excuse me?"

Me: "Japanese beer. You know Asahi or Sapporo?"

Waiter (sighing condescendingly): "Sir, we are a French restaurant."

Me: "Are we? Oh. I see."

I quickly skimmed the wine list.

"I guess I'll just have a glass of the Chilean white, then."

I'm pretty sure he spat in my food.

I've heard that French cuisine is all about the sauce.

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