Appetising or not?

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I think it’s usually better to leave menus untranslated because translators invariably get stuff hilariously wrong. Pictured here is an extract from a menu where we ate last week in France. I think the term ‘sausage’ would have sufficed rather than focusing the foreigner’s attention on intestines. I went with the Magret du Canard. In Greece roast chicken is invariably referred to on menus as roast rooster which, admittedly, is better than if they had gone with roast cock.