I've stuffed myself in several bouchons in Lyon and there is an unsolved mystery that I'd like your input on:
One of the plats on a multi-course menu was called a "canette". There were some adjectives but I don't recall the specifics.
I was expecting a young female duck, or maybe a small female duck, but instead I was presented with what I can only describe as a savory pound cake!
On a large plate was a small (personal or individual size) ceramic poundcake pan/casserole very similar to the one I use here at maison avirosemail to make meatloaf for two, with a small bowl of white rice as the garnish. The food was heavenly, but as far as I could tell there was no duck in it -- it was the color and consistency of poundcake but soaked or steeped in cream and fresh rosemary. Very rich, such that I thought the point of the rice was to counter-body the rich cream sauce.
I enjoyed the plat but really didn't know what to make of it at the time and still don't to this day -
searching the interwebs shows that 'canette' is also used to refer to cans or small pitchers of beer or other drinks, so people are cautioned that if they order a canette in a bar they are not going to get a duckling, but a drink.
Well this was a bouchon, not a bar, and the canette was, perhaps, shaped like a small duck but seemed flesh-free, and not something that I have come across before or since.
I have this story ready in my pocket in case I ever run into Jacques Pepin - but if I only get one question with him my top item is about savory pies (as in 'four-and-twenty blackbirds baked in a pie') and this bouchon canette was more of a savory loaf than a pie.
Anyone know what it was that I was served? Maybe I should be asking in the France sub-forum?