There are some very interesting culinary words out there, like à la mode (served with ice cream) and mincemeat (it’s just fruit, it doesn’t have real meat). Recently I went to a restaurant that was serving something called fauxlognese. It was categorized under their meatish section, so my curiosity peaked. I thought these were terms they made up, but I did a little digging. So, what is this fauxlognese and meatish you speak of?
Well, it’s essentially a “fake” version of a Bolognese which is a meat sauce. With regards to the category, they try to duplicate the texture of ground meat with tofu, hence meatish. Although it was nothing like eating real meat, it had an interesting texture to it. This dish was specifically composed of gnocchi, spinach, thunder oak gouda and wood mushrooms covered in a tomato-based tofu sauce. Given that it was a vegetarian dish, it wasn’t bad (though a tad salty). If I was a full vegetarian though, I would be all over this. So if you ever come across fauxlognese or meatish on a menu, you know what they are now. 🙂