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 filled with cheese, meat or fish gîte  shin of beef galets (les) d’Etretat  chocolate sweets Grand Marnier  Grand Marnier / an orange liqueur garniture  garnish gratin / gratinée  baked dish with a topping gâteau nantais  type of almond biscuit with of grated cheese and / breadcrumbs rum, a speciality of Nantes gratin dauphinois  sliced potatoes backed in gambas  king prawn cream genièvre  juniper berry grenadins  small slices of braised veal fillet with bacon génoise  sponge cake grenouille  frog gésier  gizzard grillade  food which has been grilled gibier  game groseille  redcurrant H hachis Parmentier  shepherd’s pie hors d’œuvre  starter haricot  bean huître  oyster homard  lobster huître creuse  creuse oyster / hollow oyster homard à l’armoricaine  classic method of cooking lobster, in which it is sautéed in oil, flambéed in cognac and served in a cream-and-wine sauce with onions, garlic, tomatoes and herbs

5 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie

I île fl ottante  a dessert of whipped egg- infusion  herbal tea whites floating in vanilla custard, topped with almonds J jambon de Vendée  lightly-smoked raw ham jarret  shin and / or knuckle of veal or beef jardinière de légumes  garnish of several julienne de légumes  matchstick strips of different fresh garden vegetables vegetables K

Kig ha farz  Breton stew with beef, pork Kouign Amann  rich pastry made of puff pastry folded in butter, typical of Brittany L lait ribot  buttermilk légumes  vegetables lamproie  lamprey eel lieu jaune  pollock langouste  spiny lobster lieu noir  colley langoustine  scampi limande  dab, a flatfish similar to sole langue de bœuf  ox tongue Livarot  Norman soft cheese lapin  rabbit lotte  monkfish lard  bacon loup de mer  seabass larmes (les) de Jeanne d’Arc  chocolate powder coated almonds M macédoine  mixture of vegetables or marennes  an oyster raised in the oysters of fruit bed at Marennes, on the west coast of France mâche  lamb’s lettuce marinade / mariné  marinade magret de canard  breast of duck marmite dieppoise  fish stew of various fish maison  homemade and seafood and cream maquereau  mackerel marmite sarthoise  typical stew from the Sarthe region made with chicken, rabbit, marengo  sautéed chicken or veal cooked ham, mushrooms, cabbage, carrots,and with onions, tomatoes and garlic in white cooked in white wine (jasnière) and cream wine, garnished with mushrooms, fried croutons matelote  freshwater fish stew with white wine, onions and mushrooms

6 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie

médaillons  a general term for any food mojette / mogette  kind of haricot bean, that is cut into the shape of a medallion a speciality of Vendée méli-mélo  mixture morille  morel mushrooms merlan  whiting morue  salt cod merlu /merluchon / colin  hake mouclade  mussels cooked in a creamy sauce with tumeric and saffron mesclun  mixed salad greens moule  mussel meunière (à la)  method of preparing fish by seasoning and flouring lightly and frying moules à la marinière  mussels cooked in white in butter, then serving sprinkled with wine, with shallots and herbs parsley and lemon juice in hot butter mousse  mousse mignardise  alternative name for a petit- four mûre  blackberry mille-feuilles  cake consisting of paper-thin muscade  nutmeg layers of puff-pastry moutarde  mustard mirliton  praline and chocolate cake myrtille  blueberry mise en bouche  appetizer N navarin  ragout of mutton or lamb noix  walnut cooked with onions and potatoes, and spring vegetables noix de veau  cushion of veal navet  turnip noyau de Vernon  cherry liqueur noisette  hazelnut O octroi d’Odemer  praline sweet onglet  flank of beef omelette de la Mère Poulard  fluffy omelette oseille  sorrel typical of the Mont Saint-Michel oursin  sea urchin P pain  bread papillote  a cut of meat or fish baked inside foil parcels pain de Dieppe  speciality brioche bread from Dieppe Paris-Brest  large, crown-shaped choux pastry filled with praline butter cream pain d’épices  spiced honey gingerbread and topped with chopped almonds pain perdu  bread and butter pudding Parlementin  pastry with almonds, apples and cider from Rennes palet breton  shortbread from Brittany pâté  pâté palourde  clam pâté aux prunes  pie made with plums panais  parsnip 7 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie

pâté en croûte  a rich preparation of meat, poitrine de porc  bacon or pork belly game, fowl or fish baked in a rectangular pastry case and served cold, in slices poivre  pepper pâtisserie  general term for pastries poivron  pepper paupiette de veau  veal olive pommeau  apéritif made with calvados and cider, a sort of apple sherry pavé  a term for various thick and / or square items pomme  apple pavés (les) d’Evreux  toffee praline sweet pommes au calvados  apples in calvados pêche melba  peach melba / vanilla ice-cream pommes / poires tapées  dried apples or pears, topped with peaches in syrup and coated speciality of Anjou region in a raspberry purée pommes dauphines / duchesse  deep-fried perche  perch croquettes of puréed potato mixed with choux paste perdrix  partridge pommes de terre  potatoes persillade  finely-chopped parsley and shallots (or garlic) used as flavouring in Pont l’Evêque  soft, washed or brushed rind a wide variety of dishes cheese made from cow’s milk persil / persillé  seasoned with parsley porc  pork petit-beurre  popular tea biscuit made with potage  thick soup butter pot-au-feu  beef stew petit gris  little snail potée  any concoction of meat and petit salé  salted pork vegetables cooked in an earthenware pot, but it generally means a hearty dish pétoncle  a queen scallop based on pork, cabbage and potatoes with as many variations like pot-au-feu pigeon / pigeonneau  pigeon / young pigeon potiron  pumpkin piment  chili poulet  chicken pintade  guinea-fowl praire  small clam pissenlit  dandelion Pré salé (de)  salt marsh lamb fed from the pleurote  kind of mushroom Mont-St-Michel poêlée  potroasted préfou  garlic bread poire  pear primeur  new or young poire Belle Hélène  poached pear with profi teroles  profiteroles / little choux- ice-cream and hot chocolate sauce pastry balls filled with sweet custard pastry-cream or vanilla ice-cream and poiré  perry / pear cider served with a chocolate sauce poireau  leek purée  purée/mash poisson  fish Q quatre Quart  pound cake quernon d’ardoise  candy with nougatine caramelized in almonds and hazelnuts, coated with blue chocolate

8 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie R râble  saddle of hare or rabbit ris de veau  veal sweetbreads ragoût  stew / casserole rissolé  fried or sautéed raie  skate rognon  kidney raifort  horseradish romarin  rosemary raisin  grape roquefort  blue-veined cheese made from ewe’s milk ratatouille  Provençal dish comprising tomatoes, aubergine, onions, sweet rossini  a garnish of truffles and sliced peppers, courgettes and garlic, stewed in foie gras, served in particular with olive oil and served either hot or cold tournedos and with eggs ravioles  ravioli rôti  roast rillauds / rillons  bits of pork cooked in rouget  red mullet seasoned lard and preserved in jars rouille  fiery sauce to go with fish soups, rillettes  bits of pork or goose meat made by blending chili and garlic with a which are first prepared as rillauds (see mayonnaise above), then pounded to a paste in a mortar and preserved in stoneware pot roulade  menu term for various rolled meat or fish dishes S sabayon  zabaione / whipped wine and egg- boiled egg-yolks and containing chopped, yolks, served as a frothy sauce or eaten mustard, gherkins, caper and herbs as a dessert saucisse  sausage sablés  hortbread biscuit saucisse de Pont Audemer  sausage with pommeau Saint-Jacques (coquille)  scallop saumon fumé  smoked salmon saint-pierre  John Dory sauté  pan-fried salicorne  glasswort sel  salt sandre  pike-perch sole  dover sole, considered the most sanglier  wild boar delicate-tasting of all flatfish sardine  sardine or pilchard sole dugléré  sole baked with tomatoes, onions and herbs in white wine, served sauce aurore  creamy béchamel sauce with in a white wine sauce tomato purée soupe angevine  cocktail with Cointreau sauce béarnaise  a creamy sauce made with egg-yolks, vinegar, shallots, butter, white souffl é  various sweet or savoury dishes wine and tarragon made of puréed ingredients with egg- yolks and stiffly-beaten egg-whites which sauce béchamel  bechamel sauce / a creamy puff up when baked sauce made with flour, butter and milk steak tartare  raw beef mixed with chopped sauce grand veneur  sauce for game onions, capers, parsley and worcester sauce, served with a raw egg sauce Mornay  sauce composed of white béchamel sauce and cheese sucre d’orge de Rouen  Rouen barley sugar sauce tartare  tartare sauce / cold sauce suprême  breast and wing fillets of poultry of mayonnaise made with pounded hard- (usually chicken) 9 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie T tapenade  thick paste made of tuna, capers tournedos  small, round fillet beef steaks and olives pounded with anchovies, spread on toast tourte  covered pie tarte aux pommes  apple tart tourteau  a type of large crab tarte tatin  upside down apple tart tourteau fromagé  kind of cheese cake terrine  a paté mixture of meat game, fowl tripes à la mode de Caen  tripe Caen-style or fish baked in a bacon-lined pottery cooked in stock dish called a terrine, and always served cold trompette de la mort  kind of mushrooms teurgoule  rice pudding with cinnamon, trou normand  calvados brandy which is typical of the Pays d’Auge consumed in the middle of a long meal to help the palate savour the dishes that thon  tuna are yet to come tian / timbale  either a flan for vegetables truite  trout or a timbale V vacherin  an elaborate dessert of stacked velouté  creamy soup meringue rings filled with whipped cream or ice-cream. This is also a name given to vinaigrette  traditional oil-and vinegar certain cow’s-milk cheese dressing for salads vanille  vanilla volaille  general term for poultry and fowl veau  veal X Z xérès  sherry zeste  rind

La cuisson de la viande

Comment souhaitez-vous votre viande ? How would you like your meat cooked? !  Bleu  Very rare Saignant  Rare Saignant-à-point  Medium rare À point  Medium À point-bien cuit  Well done Bien cuit  Very well done

1100 La boite à outils du Contrat de Destination Grand Ouest Le glossaire Gastronomie

Le petit-déjeuner

Biscotte  french toast Jus de pommes rouges  red apple juice

Boisson chaude  hot drink Lait  milk

Café  coffee Œuf  egg

Céréales  cereals Œuf à la coque  boiled egg

Chocolat chaud  hot chocolate Œuf brouillé  scrambled egg

Chocolat en poudre  chocolate powder Orange pressé  freshly squeezed orange juice

Compote  compote Pain  bread

Confi ture  jam Pain au chocolat  chocolate croissant

Croissant  croissant Pain grillé  toasted bread

Fromage blanc  cottage cheese Quatre-quarts  pound cake

Jus d’ananas  pineapple juice Salade de fruits  fruit salad

Jus d’orange  orange juice Sucre  sugar

Jus de pamplemousse  grapefruit juice Thé  tea

Jus de pomme  apple juice Yaourt  yoghurt

Divers

Assiette  plate Dîner  dinner

Couteau  knife Eau gazeuse  sparkling water

Déjeuner  lunch Eau plate  still water

Dessert  dessert Salière et poivrière  salt and pepper pots

1111 Les partenaires du Contrat de Destination