Sacre Bleu, U.K.! Don't Even Mess With Our Croissants!

Croissants

Delicious, buttery and flakey have often been used to describe croissants, and no one makes them better than the French, right?

Imagine the uproar that is buzzing today about the British people and their idea of the new age croissant, one stuffed with sausage and bacon and then draped in a rich pool of eggs and cream and baked in the oven.

Doesn't it sound yummy?

According to France, it's an abomination, and the French will not stay silent when foreigners start morphing their iconic foods into bizarre hybrids like this latest recipe, reports TheLocalFr.

The outrage is playing over social media sites like Twitter, and French folks are blasting the British recipe that was introduced by the U.K. recipe website Twisted Food.

The site presents the recipe on Twitter under the handle of @SatisfyingTaste and shows fans a quick video on how to create a "new take" on the classic croissant. The French might be ticked off, but apparently, fans of the new age croissant like the idea and have "hearted" the sausage croissant 1,100 times, re-tweeted the recipe 613 times and placed more than 200 comments about the British recipe on Twitter.

Nicolas, a Frenchman, tweeted this response about the U.K.'s new-fangled croissant:

"In French, we say "Beurk."

That basically means "yuck" if one looks up beurk for an English translation.

Other Twitter comments were too dirty to translate in English, but in French, they sound elegant and decent like this one from tibette‏ @gleexark, who followed Nicolas' comment:

"We also say 'Nique ta mère satisfyingtaste pour gâcher des croissants et les américaniser sale pute baise tes morts.'"

What really irked French social media users and sent them into a frenzy centered around the final presentation of the sausage croissant and its traditional and beloved crescent shape. The Brits suggested chopping the finished dish into squares and then adorning the pastry with maple syrup.

The moral of the story: Don't mess with tradition, and leave classics like the French croissant alone.

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