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Gastronomie C'est Beau Ici V1.Indd 2013 La boite à outils du Contrat de Destination Grand Ouest LE GLOSSAIRE GASTRONOMIE 1-Le guide du Bon Accueil 2-Le glossaire Gastronomie 2 3-La clientèle britannique : profi ls et attentes La boite à outils du Contrat de Destination Grand Ouest 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 de Destination, signé par les malheureusement parfois freinée par la barrière de la acteurs touristiques des Régions Bretagne, Pays de la Loire langue. 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, afi n 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 lamb andouillette small chitterling sausage, usually grilled and eaten hot agneau de pré-salé salt marsh lamb fed from the Mont-St-Michel aneth dill aigre doux sweet-and-sour angevine (à l’) cooked in Anjou wine aiguillette thin slice of meat, poultry or anguille eel fish apéritif Apéritif / any drink before lunch ail garlic or dinner aïoli garlic mayonnaise araignée de mer spider crab airelle bilberry artichaut artichoke aloyau sirloin asperge asparagus amuse-gueule / amuse-bouche appetizer or assiette anglaise assorted cold meats cocktail snack aumônière a descriptive term for dishes ancienne (à l’) a traditional way of cooking in which the ingredients are rolled into a pancake andouille large sausage made from chitterlings. Usually eaten cold avocat avocado andouille de Vire chitterling sausage, speciality from the town of Vire, made from smoked pork offal 1 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie B baba au rhum rum baba bigorneau periwinkle ballottine any meat, poultry or fish that bisque thick fish soup, usually of purée has been boned and rolled seafood bar sea bass blé noir (Sarrazin) buckwheat flour barbue brill blanquette stew made of veal, lamb, chicken or seafood which is first simmered, as in basilic basil a fricasse and served in a creamy sauce thickened with egg-yolks bavarois one of several cold desserts containing whipped cream and egg- bœuf mode large piece of beef braised in custard, often served with fruit red wine and served hot, with onions and carrots bavette cut of beef equivalent to the skirt or flank bottereaux kind of doughnut beignet a doughnut bouchée à la reine / vol au vent vol au vent / a small, hollow puff-pastry case which can Bénédictine de Fécamp liqueur / spirit - blend be filled with various mixtures (savoury of twenty seven plants and spices creamed chicken) berlingot nantais twisted hard candy / sweet boudin blanc white sausage made from white meat, eggs and cream betterave beetroot boudin noir black pudding beurre blanc butter whipped up with vinegar or white wine and shallots brandade method of preparing salt cod beurre salé salted butter broche (à la) spit-roasted beurre maître d’hôtel parsley butter served brochet pike with grilled meat and fish brochette anything grilled on a skewer / biche venison = meat lamb kebab bière beer bulots whelks C cabillaud cod canard au sang de Duclair Rouen style duck / smothered duck (more tender meat) caille quail câpres capers caillebotte fresh and soft cheese with a mild, creamy taste (kind of cottage caramel beurre salé salted butter fudge cheese) caramel de pomme dieppoisapple toffee calamar squid spread canapé canapés/ little pastries or rounds carottes vichyglazed young carrots, sliced of bread stuffed or spread with a tasty filling and eaten as a cocktail snack carré d’agneau rack of lamb canard / canette duck cassolette an individual cooking-dish cannelle cinnamon cassonade soft brown sugar calvados famous apple brandy from cèpe cep or boletus mushrooms Normandy cerf deer= animal venison = meat camembert Normandy’s most famous soft cheese cerfeuil chervil 2 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie champignon mushroom coquillage shellfish in general chapelure breadcrumbs coquille scallop shell or shell-shaped bowl in which various hors d’œuvres are served chapon capon coquille St Jacques scallop charcuterie (the preparation and serving of) cold meats, usually pork cornichon gherkin charlotte charlotte/sponge cake with côte / côtelette chop or cutlet of meat cream filling cotriade fish stew of various fish, usually châtaigne / marron chestnut including conger, eel and shellfish, with onions, potatoes and herbs chateaubriand thick tenderloin of beef coucou de Rennes chicken from Rennes chausson name for various puff-pastry turnovers with sweet or savoury filling coulemelle parasol mushroom chèvre goat ; also short for goat’s-milk cheese coulis general term for a thick sauce or purée chevreuil venison craquelin typical cracker from Brittany chiff onnade leaves such as lettuce and sorrel, cut into thin strips crème anglaise (cream with) light (egg) custard chou cabbage crème brûlée crème brûlée / rich cream chouchen aperitif made out of honey custard with a topping of burnt brown sugar choucroute (de la mer / de l’Atlantique) sauerkraut served with different types of fish crème caramel / crème renversée crème caramel / vanilla custard with caramel sauce chou-fl eur cauliflower crème chantilly whipped cream containing ciboulette chives sugar and vanilla cidre cider crème pâtissière dessert cream cidre à la framboise raspberry cider crémet d’Anjou fresh, mild and creamy cheese ; eaten with fruit, sugar and citron lemon cream citron vert lime crêpe large, thin, wheat-flour pancake either sweet or savoury civelle elver crêpe dentelle (Gavotte) thin wafer typical in civet stew or ragout Brittany clafoutis clafoutis / thick pancake with crêpe suzette thin pancake flambéed with fruits orange liqueur and served with orange butter sauce coco Paimpol dry bean from Paimpol crevette grise shrimp cointreau cointreau = orange liqueur Crevette rose prawn colin hake croquant crispy almond biscuit confi t / confi te candied or crystallized fruit, and also potted meat : goose, duck or pork croustillant crusty confi ture jam croûtons croûtons / tiny cubes of crisp-fried bread confi ture de lait milk jam, made from semi- skimmed milk and granulated sugar crudités mixed vegetable salad as starter consommé general term for scores of crustacés hellfish different clear soups or broths coque seashell 3 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie cuisson cooking temperature cuisson : saignant rare cuisson : bien cuit well done cuisson : bleu very rare cuisson : à point medium curé nantais cheese, speciality of Loire- Atlantique D dame blanche vanilla ice-cream case filled dinde turkey with almond mousse douillon d’Elbeuf apple or pear in puff pastry daurade / dorade sea bream duxelles mixture of finely-chopped digestif after dinner drink/liqueur mushrooms sauteed with chopped shallots E eau de vie liqueur / spirit épaule shoulder eau gazeuse sparkling water éperlan sea or river smelt eau minéral mineral water épinards spinach eau plate still water escalope slice of meat échalotes hallot escargot snail échine loin of pork espadon swordfish écrevisse fresh water crayfish estragon tarragon encornet squid étouff ée (à l’) method of cooking food very slowly in a tightly covered pan with endive chicory almost no liquid entrecôte rib or sirloin steak étrille velvet swimming crab F faisan pheasant fi let mignon the most tender fillet steak faisselle drained soft fresh cheese fi ne de claire type of cultivated oyster far wheat or buck-wheat flour porridge fl ambé flambéed dish farce / farci stuffing fl an sweet or savoury custard tart faux-fi let sirloin steak, cut from beside the fl étan halibut fillet fl eur de sel pure sea salt fenouil fennel friture deep fried whitebait, which is fermier farm produced particularly popular along the Loire feuilleté puff-pastry parcel fondant icing fi let de maquereau à la fécampoise mackerel fondue de poireaux slow-simmered leeks fillets cooked in wine served with mussels 4 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie forestière (à la) garnish for meat, poultry or friand sausage or cheese roll game of potato balls, mushrooms and salt pork sautéed in butter fricassé white meat or poultry served in a creamy sauce fouaces ou fouées small bread rolls baked in a wood burning oven fromage cheese fraise strawberry fromage de Neufchâtel often heart shaped soft cheese from Neufchâtel framboise raspberry fromage Le Valaine d’Etretat goat cheese frangipane an almond pastry produced near the cliffs of Etretat fressure vendéen pig’s liver, heart, lungs and fromage Le Pavé du Plessissoft square spleen cooked in blood and served cold shaped cheese frites French fries = US / chips = UK fruits de mer seafood G galantine a kind of meatloaf made from gigot d’agneau leg of lamb poultry or meat which is first boned and stuffed, then, pressed into a loaf and gingembre ginger cooked in stock, served cold in slices girolle kind of mushroom galette (de blé noir) buck-wheat-flour pancake
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