Because they stand to lose a shit ton of money?

Where do they sell oat butter? I need to try that

They lobbied and won against margarine back during WW2. It couldn't even be dyed yellow, you got a little packet of yellow dye to add to your white colored margarine at home. This lasted into the mid 1960s when they just started dying the margarine like butter.

Personally growing up on a dairy farm, I'm fine with making the distinction. Like you can't label food something that it's not. You can only call Scotch whisky Scotch only if it's made in Scotland. Same with cheeses and wines in Italy and France. It's a guarantee you are getting what you paid for, the real thing. And not some fake chemical concoction. It goes even so far as soap. Did you ever notice that Dove is called a beauty bar and not soap?

Go ahead and eat all the oat butter and drink all the oat milk you want if you like it. Oats are a pretty under used crop. The majority of it ends up as horse feed. Oats are a high food value food even for humans. I enjoy making oat bread. It's quick, simple, and tasty. Along side of a chili or soup, it makes for a hearty and nutritious meal.

interesting, i replaced milk with oak milk (recently learned i'v been allergic to dairy this whole time) but had no replacement for butter

Oat butter is a thing that exists? That's wild.

There's a silly, change-resistant part of me that feels instinctive outrage at this notion. Mostly I'm just curious. I wonder how it's made. Can you start with oat milk and make oat butter? Because it blew my mind when I accidentally whipped double cream so much that it started turning into butter.

It only counts if you pour the oat milk super slow while maintaining unflinching eye contact with the staff.

At least you have realistic expectations. Can't blame you for that!

Also hot is “chaud” in French which could sound like “oat”

Ost milk

I mean, you're not helping your case here...

I think this can only come from language barrier, oat milk in french is "lait d'avoine" which doesn't sound similar at all.

In Sweden all the milk is ost milk.

Are there no lactose intolerant Europeans?

Somebody with a milk allergy, or intolerance turned me on to oat milk.

For me, I like it better and it lasts longer in the fridge.

I haven't really tried cooking with it yet though.

I've been off dairy for so long that whenever I catch a whiff or taste of cow milk by oops it just seems so cheesy. Like no ty I do not want mozz in my tea lol

I've seen this image years ago. I don't know how old it was already at that point.

Again, you vastly overestimate our level of English as a nation. The h is a super common problem. And we still think people drinking lait d'avoine are some sort of radicalised weirdos. Also TLS is a small airport, we don't do that sort of fancy stuff here.

I think this might be a meme about how the french don't like anything that goes against their national values, which heavily relies on eating "proper" food, i.e. no oak milk garbage ... but i could be wrong here.

like how they refuse to speak any language but french

Oat milk isn't rare outside the US. It's a bit harder to get in French coffee shops, but not that much.

This is just France being French. Especially because Toulouse is a small regional airport.

Personally, I agree with you. Oat milk just meshes remarkably well with the general flavor profile in coffee. It's thick, has the right general umame taste, and the texture is a lot less offensive than almond milk.

If I'm making a sweeter coffee, then I'll go for coconut. But oat is definitely superior in regards to complementary tastes. Dairy is versatile (and, IMHO, the only right way to make a properly foamy capuccino), but there's just something in oat milk that just makes coffee feel like a sturdy, rustic, wholesome drink instead of a delicacy.

We do have the word barista in spanish.

https://dle.rae.es/barista

It's not exactly the same as camarero, it's more focused on the coffee part. Same as we also have the word barman, which differs from camarero in that it normally refers to people who mix drinks and cocktails behind the bar.

https://dle.rae.es/barman

But why tho

I'd argue that juice is a liquid you merely extract from a plant. If you try to squeeze the liquid out of oat, you get oatmeal at best...

I've lived in France for more than 6 years at ind point, and I can tell you that sometimes they'll just refuse to acknowledge English words.

You vastly overestimate the level of English of my compatriots. This is a 100% plausible mistake for the average English speaking French person.
Also unless it was a Starbucks or some really fancy coffee shop, we absolutely do not have oat milk as standard. And I've been to TLS, I don't recall that kind of coffee shop there.

In english, probably not. I had to look it up to know it's lait d'avoine

I call bullshit too. Especially because I was at this exact airport a couple of weeks ago, and they specifically asked what kind of milk I wanted when I ordered a coffee.

Completely agree! I’m a very basic know nothing food wise bitch, I’ve obviously never even had oat milk, or any milk that wasn’t just generic 1% or 2% to the best of my knowledge, and I know what oat milk is. If I was asked to buy it I’d have to read labels but I’m confident the store I shop at carries it and I could succeed in the mission. I’ve never had coffee that wasn’t just shit black drip coffee of whatever store brand grounds are cheapest and it wouldn’t throw me off, a barista has got to have way more exposure than my dumbass.

Yes.

French cuisine may be somewhat overrated, but by no stretch of the imagination is it shitty.

And it's not as if the Italians are any better when it comes to being snobby about mediocre food.