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Why was the baguette always invited to parties? It had a lot of 'crust' appeal!
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Why don't French chefs ever get lost? They always remember the 'soufflé' way to go!
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Why did the French chef only use very tiny pots? Because the recipes called for a 'minuscule' amount!
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Why did the French chef always carry a ruler? To measure up to his own 'grande' expectations!
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What do you call cheese that isn't yours? Nacho cheese, but definitely not French!
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