Unfortunately, I forget who it was that said that using a French word when an English one will do is one of the truest forms of snobisme.
So, why is it that any form of gravy is often referred to as “jus”?
Any form of chopped vegetable accompaniment to a meat or fish dish is “salsa” (true, this is Spanish)?
Goats’ milk cheese is usually “chevre” (forgive the absence of the accent over the first “e”)? After all, do we call cows’ milk cheese “vache”?