poisson

• “Then comes 'poisson' -- I fear it may be whiting -- filet de boeuf with tomates farcies, bouchées à la Reine, chicken, pigeons, salad, two vegetables, an ice, assorted fruits, and biscuits.”

  A Chair on the Boulevard

• “She wraps a large fish fillet in on itself, creating what's called poisson en colere: "The fish looks like it's chasing its tail and stays remarkably intact.”

  The News Tribune - Tacoma - Homepage

• “that's what I thought maybe they misspelled "poisson"--which is French for fish.”

  Signs of Trouble

• “All it shows is that the number of heart attacks (or whatever the loss with this characteristic is) somebody has over the course of their life is probably not poisson distributed, but possibly has a negative binomial distribution.”

  Cowen Gets Caplanian, Bryan Caplan | EconLog | Library of Economics and Liberty

• “Chef Raymond Blancmange will work on a menu featuring French delicacies such as andouillettes, 'poisson d'avril' and seasonal fools for desserts.”

  The Guardian: Andrew Lansley to add French lessons to NHS reform

• “Francophiles would do well with traditional fare: baby artichoke salad, fried zucchini blossom beignets or the Provençale soupe de poisson.”

  The Wall Street Journal: From Nice to New York

• “There was even a suggestion to use the French name, "boulettes de poisson.”

  The Wall Street Journal: With Some Passing on Gefilte Fish, A New Lure: Fish 'Meatballs'

• “Daymon Gardner for The Wall Street Journal Shadyside plates The single best dish I have ever eaten was a soupe de poisson from Alain Assaud in Saint-Rémy-de-Provence.”

  The Wall Street Journal: Bayou Boy John Besh

• “Le Maurin des Maures, nearby, is a local institution, with a sunny terrace overlooking the sea and a €13.50 three-course menu offering soupe de poisson, delicious grilled sardines and profiteroles smothered with hot chocolate sauce.”

  The Guardian: Budget bourguignon: cheap eats in France

• “Among the delicious dishes we ordered: local oysters, soupe de poisson, calimari, octopus, and lobster that filled our taste buds with happiness.”

  The Huffington Post: Beth Arnold: Letter From Paris: Chilling in Corsica, Part 3

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