This time we're exploring the language of fine dining. Unravel the linguistic origins behind terms such as "foie gras", where "gras" means fat and traces back to a Latin word which is also the root of the word "grease". Discover the etymology of words like "restaurant", "a la carte", "flambé", and "sous vide", and delve into the link between Michelin tyres and Michelin star ratings. Additionally, we uncover the historical background of the term "Thermidor" in the context of the renowned lobster dish.