From
Behind the French Menu
by
Bryan G. Newman
[email protected]
Various of the fruits and
greens that will very nicely be in your menu.
{{{Photograph}}}
courtesy of Fondation Louis Bonduelle
French culinary personalized incorporates naming the cuts used for the
greens, fries, or fruits on menu listings. Nearly each English-speaking
purchaser to France will perceive a menu providing Steak Frites, nonetheless Steak
Frites Pont-Neuf shouldn’t be so well-known and bought’t be fully translated by Google
Translate. Equally, many guests will know that saumon is salmon, nonetheless
Microsoft Translator doesn’t assist with Saumon et Brunoise de Légumes which the
program interprets as Salmon and Brunoise greens. That’s the place this put up
from Behind the French Menu is accessible in. The doc beneath describes a lot of the
widespread styles and sizes for fruit and veggies discovered on menu listings.
I’ve had years of good meals and educated French
consuming companions to knowledge me, and a great deal of well-informed individuals have answered my
food-orientated questions. Nonetheless, as I put collectively this put up, particular thanks go
to a really educated French ‘foodie‘ Michel Masse. Michel made choices
and corrections for this put up and in addition to blissful me to cease insulting the
French language and alter the proposed title of this put up from Taillages to Les
Découpes.
Allumettes – Matches. The title is used for a cut back of very skinny greens,
often potatoes, that will very nicely be cut back to the dimensions of a protracted matchstick. For
potatoes, this cut back is commonly generally known as straw fries or shoestring fries contained in the USA.
The dimensions is about 0.03cm x 0.03cm x 7cm.
Salade César aux Gambas Sauvages
et Allumettes de Panisse –
Caesar salad with wild shrimp and skinny,
matchstick-like cuts of panisse.
(A Caesar salad shouldn’t be French, neither is it wholly Italian or
Mexican. The
salad was created contained in the Nineteen Twenties by Caesar Cardini, an Italian restaurateur in
Tijuana, Mexico. The distinctive recipe was lettuce, garlic, olive oil, salt, pepper, lemon juice, Parmesan cheese,
croutons, Worcestershire sauce, and a coddled egg; additions such as anchovies, and so forth., acquired proper right here
later. Now, Caesar salads range an incredible deal from place to put. A coddled egg,
which is a lightly-boiled egg,
was a big ingredient contained in the distinctive Caesar salad, now it principally has been
modified with a daily poached egg or often a hard-boiled egg).
Pommes Allumettes, furthermore generally known as Pommes Pailles – Straw fries. They’re cut back roughly 2-3
mm x 2-3 mm x 7 cm extended.
Onglet de Boeuf, Sauce au Poivre, Pommes Allumettes – A hanger or skirt steak served
with a pepper sauce and
French fries, allumettes
Tartare de Boeuf Maison, Pommes Pailles – Beef Tatare ready on account of the restaurant chooses and served with
French Fries, pailles.
How one can put collectively Pommes Allumettes
{{{Photograph}}}
and directions courtesy of Meilleur du Chef
Bâtonnets – The phrase Bâtonnet means a small stick and
can be used for any vegetable cut back into small stick shapes, small batons.
Bâtonnets shall be crisply fried greens very similar to bâtonnets de courgette,
crisply deep-fried courgette sticks (zucchini contained in the USA), or breaded cheese.
Most of us uncover crispy and crunchy bâtonnets terribly tasty; throughout the event you start
deciding on at them, you typically uncover that you just merely cannot cease; it is best to have been warned! For
most greens, “en bâtonnet” have to be 4-5 mm x 4-5 mm thick and
4-5 cm extended.
Your menu may even current hen, meats, and
fish cuts as bâtonnets, and for these, there are no official measurements, nonetheless
the kind of a small stick should nonetheless be seen inside the ultimate product. Bâtonnets
will typically be on kids’s menus; no knife or fork required, after which don’t be
shocked if the English phrase fingers is used.
Bâtonnets de Courgettes Panés au Parmesan – Breaded, deep-fried courgettes flavored with
Parmesan.
Bâtonnets de
Courgettes au Parmesan
Le Journal des Femmes – Delicacies
Les Recettees de Nathou
Bâtonnets de Pommes de Terre – Often, these are widespread French fries which had been breaded
and flavored. Nonetheless, on one event, when a fantastic pal ordered them, the Bâtonnets
de Pommes de Terre arrived as tasty, deep-fried sticks of mashed potatoes flavored with herbs and cheese.
Billes – Balls. Ball-shaped
cuts of greens and fruits. Theoretically, they need to be the size of marbles
which is the true which implies of billes,
Billes de Melon Caramélisées –
Caramelized melon balls.
Melon balls
Melon Salad, Mint
and Cranberry French dressing
{{{Photograph}}} courtesy of Charles
Haynes
www.flickr.com/photos/haynes/929715808/
Boules – Balls; the time interval typically
used for ice-cream
servings.
Coupe de Glace
2 Boules (or 3 Boules) aux Choix – A bowl of ice cream with two or three scoops of your
deciding on.
Glace 2 Boules
Two scoops of ice cream.
{{{Photograph}}} courtesy of Alpha
https://www.flickr.com/photos/avlxyz/3128041016/
Boulettes, Polpettes – Meatballs
Brunoise – A cut back whereby the meals merchandise is first julienned into extended skinny
strips (see Julienne) after which diced into small cubes about 2 mm x 2mm x
2mm.
Joue de Cochon Braiséeen French dressing de Riesling, Brunoise de Légumes – Braised pig’s cheeks served in a Reisling French dressing with a
blended vegetable brunoise.
Brunoise
{{{Photograph}}} courtesy of Cristiano
Cardoso
https://www.flickr.com/photos/139971667@N08/25990177904/
Chiffonnade – A manner seen with
many leafy greens and meats which can be thinly sliced; typically cured
ham, smoked
salmon, salami sort saucissons,
and chilly meats.
A chiffonade cut back furthermore works correctly with herbs and greens that
you could eat present, like basil
and lettuce; it shows thinly cut back, curly meals strips. Chiffonade leaves are thinly
cut back or sliced; nonetheless, no chef would scale back these leaves one after the other, so they’ll
every be rolled after which cut back or cut back in bunches.
Chiffonnades are sometimes used to brighten or give a fragile sort
the place an enormous piece may take over the flavour. Within the occasion you uncover very skinny vegetable
strips floating in your soup
or on a serving of fish, that’s the rationale.
Les Coquilles
Saint Jacques Rôties au Beurre, Chiffonnade de Poireaux
– King
scallops roasted in butter and served on the shell with thinly cut back leeks.
A chiffonnade
of lettuce.
{{{Photograph}}}
courtesy of Meilleur du Chef
Ciselér or Ciselée – A nice cut back, often slices, referring to the
methodology herbs are ready. (For meats and fish, the same phrase shall be used for
small cuts made contained in the pores and pores and pores and skin of a fish or meat, for stuffing with herbs).
Poisson
Cisselér
{{{Photograph}}} courtesy
of Anaca3
Contisées – Very just like the Cisselér cut back, nonetheless stuffed
with a vegetable or fully completely different flavoring.
Les St Jacques Contisées
a la Truffe de Bourgogne –
The meat of the King Scallop sliced
and full of shavings from the Burgundy truffle.
Émincé – Sliced. Dishes that embrace slices of hen, veal, or beef. Half
of a menu itemizing an identical to the 2 beneath. Émincer – Slice. A cut back used for curly or curved greens very similar to cabbage, mushrooms, and onions the place extended, straight, flat slices used for julienne cuts can’t be made. Émincer can be in recipes nonetheless not on the menu.
Émincé de Bœuf Mariné aux Épices et Légumes du Second – Sliced, marinated beef flavored with spices and the season’s
greens.
Emincé de Veau à la Sauce à la Crème et Champignons
de Paris, Purée de Pommes de Terre – Slices of veal in a cream sauce with button
mushrooms and accompanied by pureed potatoes.
Emincé de
Boeuf aux Champignons
Sliced beef with button mushrooms
{{{Photograph}}}
and recipe courtesy of CuisineAZ
Jardinière or Jardinière de Legumes – A dish or serving of diced cooked greens, very similar to a
garnish accompanying the primary course. Initially this was a cut back used for carrots, and turnips cut back 4 – 5
mm extended by about 3 cm all by. Throughout the present day a Jardinière de Legumes is commonly seen with
fully completely different greens, together with inexperienced beans and potatoes.
The phrase Jardinière is an earlier French phrase for
yard greens, and it stays in use to degree freshness. Furthermore, you will
see fully completely different makes use of of the phrase Jardinière on menus, together with a Jardinière de
Fruits, numerous fruits from the yard served as a fruit salad.
Pigeonneau Rôti
au 4, Purée de Pommes de Terre et Jardinière De Legumes – A youthful, oven-roasted pigeon, (a squab) served with mashed potatoes accompanied by small-cuts
of blended greens.
La Jardinière
de Legumes
{{{Photograph}}} courtesy of Sylvain
Torchet
https://www.flickr.com/photos/135631483@N07/22366011744/
Julienne – In your menu, the phrase Julienne will degree out greens cut back
into extended and skinny shapes. Julienne greens are spherical 1mm x 1-2 mm x 2 mm x
5-7 cm extended.
Dorade Royale,
Julienne de Légumes à la Crème de Champagne – Gilthead sea bream served
with a julienne of greens accompanied by a cream of Champagne
sauce.
Cucumbers Julienne
{{{Photograph}}} courtesy of Stacy Spensley
https://www.flickr.com/photos/notahipster/4670390442/
Macédoine – Greens and generally fruit cut back to 1
of the French sizes for finely cut back greens. A macédoine have to be cubes
about 1 cm by 1 cm by 1 cm or rather a lot a lot much less. Good significance is given to
uniformity.
Chair de Crabe,
Macédoine de Légumes – Crab meat
accompanied by a macédoine of blended greens.
Macédoine de Légumes
{{{Photograph}}}
courtesy of marmiton
Mirepoix or Matignon –
Mirepoix is a way to put collectively greens that shall be added to bolster the
flavors of many dishes. Most dishes made in the meanwhile with Mirepoix in your menu
sometimes embrace onions, carrots, and celery (more than likely with added
lardons).
The mirepoix cut back is
small cubes cut back shut to five mm x 5 mm x 5mm (0.2” x 0.2” x 0.2”). Traditionally a
mirepoix made with greens solely was a mirepoix au maigre, a lean
mirepoix. A mirepoix with ham was generally known as a mirepoix au gras, a fatty
mirepoix. Irrespective of that, don’t be shocked in case your menu presents a mirepoix
aux fruit, that are finely cut back fruits.
There’s a fairly metropolis generally known as Mirepoix in
the division of Ariège, and
there is not a such issue as a doubt a connection. Nonetheless, I haven’t investigated it. If
you’re visiting Mirepoix in August, they’ve an annual worldwide
pageant of the artwork work of the Marionette, and it’s attainable you could ask about
the connection.
Filet de Dorade Grise à
la Vapeur, Jus de Crustacés et Mirepoix de Legumes – A filet of steamed black seabream ready
with a sauce produced from the juices of crustaceans and served a mirepoix of blended
greens.
Flan Caramel-coco,
Mirepoix de Fruits Frais– A
flan flavored with caramel and coconut served with a mirepoix of present fruits.
A Mirepoix in preperation
{{{Photograph}}} courtesy of Desi
https://www.flickr.com/photos/desiitaly/1323634996/
Paysanne – Contained in the methodology of the
nation, the countryside. (Some menus translate paysanne as “contained in the methodology of a
peasant”). Greens cut back into skinny slices with shapes that correspond
greatest to the form of the vegetable. For instance, carrots can be thinly sliced
into spherical button shapes or half-round buttons, thus using all
greens as effectively as potential for the dish being ready.
Salade Paysanne
{{{Photograph}}}
courtesy of Journey Advisor
Pommes Frites or simply Frites. French fries or chips can
be a culinary feast on their very private. The appropriate French fry has no mounted dimension,
although most French schools of the culinary arts educate their would-be cooks to
cut back them 5mm x 5 mm thick and 5 or 6 cm extended. An attractive French fry is crispy
and barely crunchy on the ground; it is going to be coloured a golden brown, and on
the within, it is going to be cooked and tender.
Steak
Frites, Salade Verte,
Verre De Bordeaux ou
Galopin De Biere – Steak with
French fries and a inexperienced salad served with a
glass of Bordeaux wine or a
galopin, 125 ml of beer.
Pommes Frites
{{{Photograph}}} courtesy of cyclonebill
https://www.flickr.com/photos/cyclonebill/2222767350
Pommes Pailles and Pommes Allumettes – See Allumettes: Pommes Allumettes above.
Pomme de Terre a l’Anglaise – Potatoes contained in the English methodology. Whereas these potatoes
will regularly be boiled, there’s a form related, with these potatoes,
considerably like a hen’s egg. Dimension shouldn’t be too necessary, nonetheless your
preferrred Pomme de Terre a l’Anglaise shall be about 5 cm extended with a 2.5-3 cm
diameter.
Truite Meunière Entière aux Amandes Effilées,
Pommes de Terre à l’Anglaise – A
full trout ready in a
Sauce Meunière (butter, parsley and lemon) with added
flaked almonds accompanied
by boiled potatoes. (For additional about Sauce Meunière, see the put up: Sole Française – Dover Sole in French Delicacies:
Sole Meunière).
Pommes de Terre Anglaise.
{{{Photograph}}}
and directions courtesy of La Delicacies d’Annie.
Pommes de Terre Mignonnette – Giant French fries cut back roughly 5mm x 5mm x 5 cm
extended.
Pommes Pont-Neuf, Pommes de Terre
Pont-Neuf, on many menus merely as Pont-Neuf – Giant French fries furthermore generally known as Frites Parisienne. From my expertise the title does not
embody a set dimension, merely massive fries; merely poetry on the menu for giant fries.
The proprietor of the title is the Ponte Neuf Bridge; the oldest present bridge in
Paris. After they started to promote large-size fries from pushcarts contained in the 1830s and continued for over 100 years before now, the bridge’s title turned a part of the fries’ title. The Pont Neuf is the oldest present bridge in Paris. Some menu listings
use the title Pont Neuf for cuts of deep-fried greens.
Filet de Bœuf aux Girolles Copeaux de Foie Gras et
Pommes Pont Neuf Maison – A fillet steak ready
with the wild girolle, chanterelle mushrooms, shavings of fattened duck liver, accompanied
by the restaurant’s take care of Pont Neuf fries.
Pommes Pont-Neuf
{{{Photograph}}}
courtesy of Secret de Chef.
Pommes Gaufrette – Potato crisps or potato chips usual with a lattice-like
ornament that looks like a tiny Belgium waffle, fried to a crisp. Your
French-English dictionary may translate gaufre as a waffle. Nonetheless, as you
have most definitely already found, few French cooks pay a lot consideration to
English-French-English dictionaries, and a gaufrette in English is a wafer, and a
gaufre is a waffle. So, don’t rely in your pommes gaufrette to regularly look like British
wafers.
Côtes de
Cochon Fermier, Mousseline De Pomme de Terre, Pommes Gaufret – Pork chop from a
farm-raised pig served with a potato mousse and pommes gaufret.
Pommes Gaufret
{{{Photograph}}}
and directions courtesy of Chef Simon
Tagliatelle – Be taught your menu rigorously when tagliatelle is
talked about. Tagliatelle in France wouldn’t solely degree out a selected pasta; it
typically signifies cuts of extended ribbons of greens. Vegetable tagliatelle may
be made with courgettes (zucchini), carrots, and additional.
Filet de Lieu Jaune, Tagliatelles
de Courgettes Réduction
au Sancerre – Pollack
is a member of the cod household, with related white, flaky meat. Correct proper right here, the fish
is accompanied by courgettes (the American Zucchini), sliced in extended ribbons like
tagliatelle, and served with a Sancerre
wine sauce. Pollack develop fairly massive, with many fish weighing in over 8 kilos
(18 lbs.), so you could just about regularly be served a fillet.
Tagliatelles de Courgettes au Poulet et Noix de Cajou
Courgette (Zucchini) tagliatelle with hen
and cashew nuts
{{{Photograph}}}
courtesy of Les Fruits et Legumes Frais.
Tournés and Tourner – Greens cut back into barrel shapes,
principally about 3 cm or 4 cm extended; some greens very similar to potatoes have completely fully completely different
pointers and doubtless higher. (There are fully completely different barrel cuts with completely fully completely different names).
Râble de Lapin et Ses Petits
Legumes Tourné– Saddle of rabbit,
served with small, barrel-shaped greens. The saddle is the meatiest a part of
a rabbit.
Legumes Tourner
{{{Photograph}}}
and directions courtesy of Bases de la Delicacies
—————–
In quest of the which implies of phrases, names or
phrases
on
a French menu?
Merely
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and search with Google. Behind the French Menu’s hyperlinks, embrace a whole bunch
of phrases, names, and phrases which will likely be seen on French menus. There are over 450 posts that embrace over 4,000 French dishes with English translations and
explanations.
————-
Behind the French Menu
by
Bryan G. Newman
[email protected]m
Copyright 2010, 2022, 2023.
——————–
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