La boite à outils du Contrat Grand Ouest : la Bretagne, la Normandie, les Pays de la Loire, tous ensemble sur le marché britannique Le glossaire Gastronomie Ce glossaire vient enrichir la boite à outil souhaitée dans amatrice de notre cuisine. Son attirance naturelle est le cadre du dispositif Contrat Grand-Ouest clientèle malheureusement parfois freinée par la barrière de la britannique, signé par les acteurs touristiques des Régions langue. Bretagne, Pays de la Loire et Normandie. Ce guide est une première réponse. Il propose un vocabu- il vise à vous aider à traduire et expliquer vos menus. laire de base, mais intègre également les spécialités régio- Conseiller, rassurer sur ce que vous proposez est primor- nales, afin de mieux faire connaître et défendre la richesse dial face à une clientèle internationale curieuse et grande de nos Régions. Avec l’aimable participation des associations des Logis des Pays de la Loire et de Bretagne. Glossaire A agneau l lamb andouillette l small chitterling sausage, usually grilled and eaten hot agneau de pré-salé l salt marsh lamb fed from the Mont-St-Michel aneth l dill aigre doux l sweet-and-sour angevine (à l’) l cooked in Anjou wine aiguillette l thin slice of meat, poultry or anguille l eel fish apéritif l Apéritif / any drink before lunch ail l garlic or dinner aïoli l garlic mayonnaise araignée de mer l spider crab airelle l bilberry artichaut l artichoke aloyau l sirloin asperge l asparagus amuse-gueule / amuse-bouche l appetizer or assiette anglaise l assorted cold meats cocktail snack aumônière l a descriptive term for dishes ancienne (à l’) l a traditional way of cooking in which the ingredients are rolled into a pancake andouille l large sausage made from chitterlings. Usually eaten cold avocat l avocado andouille de Vire l chitterling sausage, speciality from the town of Vire, made from smoked pork offal 1 La boite à outils du Contrat Grand Ouest : la Bretagne, la Normandie, les Pays de la Loire, tous ensemble sur le marché britannique Le glossaire Gastronomie B baba au rhum l rum baba bigorneau l periwinkle ballottine l any meat, poultry or fish that bisque l thick fish soup, usually of purée has been boned and rolled seafood bar l sea bass blé noir (Sarrazin) l buckwheat flour barbue l brill blanquette l stew made of veal, lamb, chicken or seafood which is first simmered, as in basilic l basil a fricasse and served in a creamy sauce thickened with egg-yolks bavarois l one of several cold desserts containing whipped cream and egg- bœuf mode l large piece of beef braised in custard, often served with fruit red wine and served hot, with onions and carrots bavette l cut of beef equivalent to the skirt or flank bottereaux l kind of doughnut beignet l a doughnut bouchée à la reine / vol au vent l vol au vent / a small, hollow puff-pastry case which can Bénédictine de Fécamp l liqueur / spirit - blend be filled with various mixtures (savoury of twenty seven plants and spices creamed chicken) berlingot nantais l twisted hard candy / sweet boudin blanc l white sausage made from white meat, eggs and cream betterave l beetroot boudin noir l black pudding beurre blanc l butter whipped up with vinegar or white wine and shallots brandade l method of preparing salt cod beurre salé l salted butter broche (à la) l spit-roasted beurre maître d’hôtel l parsley butter served brochet l pike with grilled meat and fish brochette l anything grilled on a skewer / biche l venison = meat lamb kebab bière l beer bulots l whelks C cabillaud l cod canard au sang de Duclair l Rouen style duck / smothered duck (more tender meat) caille l quail câpres l capers caillebotte l fresh and soft cheese with a mild, creamy taste (kind of cottage caramel beurre salé l salted butter fudge cheese) caramel de pomme l dieppoisapple toffee calamar l squid spread canapé l canapés/ little pastries or rounds carottes l vichyglazed young carrots, sliced of bread stuffed or spread with a tasty filling and eaten as a cocktail snack carré d’agneau l rack of lamb canard / canette l duck cassolette l an individual cooking-dish cannelle l cinnamon cassonade l soft brown sugar calvados l famous apple brandy from cèpe l cep or boletus mushrooms Normandy cerf l deer= animal venison = meat camembert l Normandy’s most famous soft cheese cerfeuil l chervil 2 La boite à outils du Contrat Grand Ouest : la Bretagne, la Normandie, les Pays de la Loire, tous ensemble sur le marché britannique Le glossaire Gastronomie champignon l mushroom coquillage l shellfish in general chapelure l breadcrumbs coquille l scallop shell or shell-shaped bowl in which various hors d’œuvres are served chapon l capon coquille St Jacques l scallop charcuterie l (the preparation and serving of) cold meats, usually pork cornichon l gherkin charlotte l charlotte/sponge cake with côte / côtelette l chop or cutlet of meat cream filling cotriade l fish stew of various fish, usually châtaigne / marron l chestnut including conger, eel and shellfish, with onions, potatoes and herbs chateaubriand l thick tenderloin of beef coucou de Rennes l chicken from Rennes chausson l name for various puff-pastry turnovers with sweet or savoury filling coulemelle l parasol mushroom chèvre l goat ; also short for goat’s-milk cheese coulis l general term for a thick sauce or purée chevreuil l venison craquelin l typical cracker from Brittany chiffonnade l leaves such as lettuce and sorrel, cut into thin strips crème anglaise l (cream with) light (egg) custard chou l cabbage crème brûlée l crème brûlée / rich cream chouchen l aperitif made out of honey custard with a topping of burnt brown sugar choucroute (de la mer / de l’Atlantique) l sauerkraut served with different types of fish crème caramel / crème renversée l crème caramel / vanilla custard with caramel sauce chou-fleur l cauliflower crème chantilly l whipped cream containing ciboulette l chives sugar and vanilla cidre l cider crème pâtissière l dessert cream cidre à la framboise l raspberry cider crémet d’Anjou l fresh, mild and creamy cheese ; eaten with fruit, sugar and citron l lemon cream citron vert l lime crêpe l large, thin, wheat-flour pancake either sweet or savoury civelle l elver crêpe dentelle (Gavotte) l thin wafer typical in civet l stew or ragout Brittany clafoutis l clafoutis / thick pancake with crêpe suzette l thin pancake flambéed with fruits orange liqueur and served with orange butter sauce coco Paimpol l dry bean from Paimpol crevette grise l shrimp cointreau l cointreau = orange liqueur Crevette rose l prawn colin l hake croquant l crispy almond biscuit confit / confite l candied or crystallized fruit, and also potted meat : goose, duck or pork croustillant l crusty confiture l jam croûtons l croûtons / tiny cubes of crisp-fried bread confiture de lait l milk jam, made from semi- skimmed milk and granulated sugar crudités l mixed vegetable salad as starter consommé l general term for scores of crustacés l hellfish different clear soups or broths coque l seashell 3 La boite à outils du Contrat Grand Ouest : la Bretagne, la Normandie, les Pays de la Loire, tous ensemble sur le marché britannique Le glossaire Gastronomie cuisson l cooking temperature cuisson : saignant l rare cuisson : bien cuit l well done cuisson : bleu l very rare cuisson : à point l medium curé nantais l cheese, speciality of Loire- Atlantique D dame blanche l vanilla ice-cream case filled dinde l turkey with almond mousse douillon d’Elbeuf l apple or pear in puff pastry daurade / dorade l sea bream duxelles l mixture of finely-chopped digestif l after dinner drink/liqueur mushrooms sauteed with chopped shallots E eau de vie l liqueur / spirit épaule l shoulder eau gazeuse l sparkling water éperlan l sea or river smelt eau minéral l mineral water épinards l spinach eau plate l still water escalope l slice of meat échalotes l hallot escargot l snail échine l loin of pork espadon l swordfish écrevisse l fresh water crayfish estragon l tarragon encornet l squid étouffée (à l’) l method of cooking food very slowly in a tightly covered pan with endive l chicory almost no liquid entrecôte l rib or sirloin steak étrille l velvet swimming crab F faisan l pheasant filet mignon l the most tender fillet steak faisselle l drained soft fresh cheese fine de claire l type of cultivated oyster far l wheat or buck-wheat flour porridge flambé l flambéed dish farce / farci l stuffing flan l sweet or savoury custard tart faux-filet l sirloin steak, cut from beside the flétan l halibut fillet fleur de sel l pure sea salt fenouil l fennel friture l deep fried whitebait, which is fermier l farm produced particularly popular along the Loire feuilleté l puff-pastry parcel fondant l icing filet de maquereau à la fécampoise l mackerel fondue de poireaux l slow-simmered leeks fillets cooked in wine served with mussels 4 La boite à outils du Contrat Grand Ouest : la Bretagne, la Normandie, les Pays de la Loire, tous ensemble sur le marché britannique Le glossaire Gastronomie forestière (à la) l garnish for meat, poultry or friand l sausage or cheese roll game of potato balls, mushrooms and salt pork sautéed in butter fricassé l white meat or poultry served in a creamy sauce fouaces ou fouées l small bread rolls baked in a wood burning oven fromage l cheese fraise l strawberry fromage de Neufchâtel l often heart shaped soft cheese from Neufchâtel framboise l raspberry fromage Le Valaine d’Etretat l goat cheese frangipane l an almond pastry produced near the cliffs of Etretat fressure vendéen l pig’s liver, heart, lungs and fromage l Le Pavé du Plessissoft square