December 18, 2008
[Edible Idiom] Ne pas savoir à quelle sauce on va être mangé
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's expression is, "Ne pas savoir à quelle sauce on va être mangé."
Literally translated as, "not knowing what sauce one is going to be eaten with," it means that one's prospects are uncertain, not very good, and entirely outside of one's control. (Any resemblance to global events is purely coincidental.)
Example #1: "L'usine vient d'être rachetée par un groupe étranger et les ouvriers ne savent pas à quelle sauce ils vont être mangés." "The factory was just bought out by a foreign corporation and the workers don't know what sauce they're going to be eaten with."
I find this an extraordinarily eloquent idiom -- I picture a soup plate in which tiny humans wriggle as a giant ogre tries to decide between ketchup and béchamel --, so vividly it conveys the idea that the subject's fate is submitted to the decisions, or interests, of a much more powerful force: he's beyond wondering whether or not he's going to be eaten, that's already settled, now it's only a matter of finding out how exactly.
It is often used to illustrate situations that oppose employees and employers, or citizens and government, but it can also be used more lightly:
Example #2: "C'était la première fois que j'allais chez l'acupuncteur, alors je ne savais pas à quelle sauce j'allais être mangé." "It was my first visit with an acupuncturist, so I didn't know what sauce I was going to be eaten with."
Listen to the idiom and examples read aloud:
Note that the core of the idiom is "à quelle sauce être mangé". It can appear in slight variations, such as "A quelle sauce nos enfants vont-ils être mangés ?" (What sauce will our children be eaten with?), or "Je me demande à quelle sauce je vais être mangé" (I wonder what sauce I'm going to be eaten with).
More Entries Like This One:
~ Ménager la chèvre et le chou
~ Retomber comme un soufflé
~ Avoir/Prendre de la bouteille
~ Ce n'est pas de la tarte
~ Mettre son grain de sel
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Comments (17)
Permalink | Posted by clotilde in French Idioms
A comment on your sidebar - I loved the Rory Stewart book. Great read!
Posted by selena on December 18, 2008 2:07 PMThis one sounds really funny to me - what sauce they were going to be eaten with. :) It's so interesting to hear these expressions that sound so different from culture to culture.
Posted by Tabitha (From Single to Married) on December 18, 2008 4:00 PMYour series on French idioms is fascinating. I look forward to every one. I particularly like the image you associate with this one.
Posted by Cathy at Wives with Knives on December 18, 2008 4:52 PMwow i can totally relate to this!! now this is an expression i can use en ce moment...c parfait. merci
Posted by chantal on December 18, 2008 5:23 PMHow you tease with that pretty picture of something (a custard?) sitting gently atop something else (a sauce?) Oh please do tell us what it is.
Posted by Susan on December 18, 2008 6:36 PMI actually quoted you and your idiom in my latest post, and linked to yours ;) merci, I really really enjoyed this one!! Bisous chantal
Posted by chantal on December 18, 2008 6:39 PMSecond selena's comment on the Rory Stewart book. Should have been required reading for all Americans starting 9/12/2001. PS. Love the idioms too - they reveal so much about a culture - almost as much as understanding the humor.
Posted by Jason on December 18, 2008 7:06 PMOh, how excellent! It is indeed a very evocative saying. Such a devious idea, too!
Posted by Aiyana on December 19, 2008 6:54 AMI love the edible idioms, I makea point of dropping them into my conversations to impress my (French) neighbours with my wit and savoir faire with their language. BTW Poppy seed cake v.good
Posted by lulu labonne on December 19, 2008 12:03 PMI love this series. I read a lot of food blogs, but recipe after recipe can get pretty boring, and these are great!
Posted by Kate on December 19, 2008 8:22 PMAll - So glad to hear you're enjoying the series! These entries are a lot of fun to write.
Selena and Jason - Rory Stewart's is without a doubt one of the best books I've read this year. I finished it a few days ago and haven't been able to start anything else, my mind is still so absorbed in it.
Susan - I didn't mean to tease! It is actually a picture of a savory dish: a duck parmentier (a sort of shepherd's pie) I ate at Astier, a bistro in Paris.
Posted by clotilde on December 19, 2008 10:42 PMYour writing is fascinating. It keeps one engaged without a moment of boredom.
Posted by anushruti on December 20, 2008 6:30 PMThis reminded me of this hilarious picture. The guy really looks like he is wondering with what sauce he's going to be eaten!
Posted by Tarfman on December 21, 2008 9:33 AMThis is simply wonderful. Im really looking forward to the next one!
Posted by Alice on December 21, 2008 6:58 PMMerry Christmas! ... That the joy of Christmas and the best recipes can be repeated every day in the new year.
Posted by Virtual Chef on December 21, 2008 11:58 PMVirtual Chef
Un blog de la cuisine francaise avec explications des expressions idiomatiques!--oh, mon Dieu, je crois que je vais morir de joie! Salut! Ton blog est tellement delicieux!
Posted by La Traductora on December 27, 2008 5:04 AMBoy oh boy--a blog dedicated to French cooking served with a sidedish of French idiomatic expressions--I think I'm going to die from joie de vivre! Your blog is truly delicious!
By the way, do you like Mexican food?
Beautiful food, photos and culture... and French lessons too! I love your site :)
Posted by clevermonkey on December 27, 2008 3:14 PM