Food, like many other aspects of daily life, lends itself to the use of a more informal, vivid, flexible, and fun language: slang.
In the recipe—presented here in a humorous way—there are three such words: “bidoche,” “gnôle,” and “des plombes”; I’ll add the article’s title, “la bouffe.”
"Bidoche": this refers to meat in general, whatever kind it may be—beef, chicken, mutton, lamb…: “I love bidoche—go ahead, give me another piece!!!”
"Gnôle": this is an alcohol that’s often very strong, like brandy, calvados, or armagnac—each region of France has its own specialties… : “Come on, pour us a shot of gnôle—it’ll warm us up!” (Of course, this is just an example—to be consumed in moderation…)
"Plombes": this refers to a long stretch of time, often used pejoratively. He made me wait for ages!!!
And finally, “la bouffe” refers to food in general.
In France, we love good food!!!! And our chefs are fighting against “junk food”! At Pascal’s, it’s all-inclusive: there are classes, housing, and on top of that, he cooks up some great food!!!! Any questions? Want to learn more about these expressions? Contact me by email: pascal.rabevolo@gmail.com.