Paris Eateries 101 - Qu'est-ce que c'est la difference?
#21
Join Date: Mar 2004
Posts: 2,456
Likes: 0
Received 0 Likes
on
0 Posts
Thanks, rob and Nikki for explanation.
I got the follwoing as one way to explain how the word "entree" got to be used to mean main dish.
The text is titled "Why Americans say Entrée when everyone else says Main".)
www.cs.cmu.edu/~mjw/FOOD/entree.html
I got the follwoing as one way to explain how the word "entree" got to be used to mean main dish.
The text is titled "Why Americans say Entrée when everyone else says Main".)
www.cs.cmu.edu/~mjw/FOOD/entree.html
#22
Join Date: Mar 2006
Posts: 2,505
Likes: 0
Received 0 Likes
on
0 Posts
Norween
Speakining of "Menus à prix fixe" is not unusual in France. Lots of restaurants advertise them.If you google "Hôtels Logis de France in French, you will see that offering fixed price menus is part of their policy.
Same with "au jus". You may want to google the recipe for "blettes au jus".
Speakining of "Menus à prix fixe" is not unusual in France. Lots of restaurants advertise them.If you google "Hôtels Logis de France in French, you will see that offering fixed price menus is part of their policy.
Same with "au jus". You may want to google the recipe for "blettes au jus".
#23
Join Date: May 2006
Posts: 467
Likes: 0
Received 0 Likes
on
0 Posts
It's not "menu à prix fixe" that i find funny, it's the 'prix fixe menu' form : french words in an english sentence's structure.
Same for 'au jus' : blettes (or carottes) au jus do indeed exist, but 'do you want du au jus ?'sounds strange (andgramatically inconsistent).
Same for 'au jus' : blettes (or carottes) au jus do indeed exist, but 'do you want du au jus ?'sounds strange (andgramatically inconsistent).
#26
Join Date: Mar 2006
Posts: 393
Likes: 0
Received 0 Likes
on
0 Posts
This is slightly on topic as it has to do with food and all that, but in one of the posts Pizza Hut was mentioned. So I deal with Pizza Hut, I checked out the website for Pizza Hut in France. As I'm not fluent in French, I used the services of Babelfish (which can get the meaning across most of the time). There were a few things that didn't quite make sense in the translation, so hopefully someone here can clear up what Babelfish could not for the pizzas listed below:
Orientale: double merguez (no translation for this)
4 Fromages: Fourme d'Ambert AOC ete cantal (no translation for this)
Supreme: boulettes au boeuf (translated as "pellets with ox"
Tartiflette: petits lardons fumes (translated as "small smoked plugs" - once someone can translate "lardons", then I can pretty much go from there.
Orientale: double merguez (no translation for this)
4 Fromages: Fourme d'Ambert AOC ete cantal (no translation for this)
Supreme: boulettes au boeuf (translated as "pellets with ox"
Tartiflette: petits lardons fumes (translated as "small smoked plugs" - once someone can translate "lardons", then I can pretty much go from there.
#30
Join Date: Mar 2004
Posts: 2,456
Likes: 0
Received 0 Likes
on
0 Posts
Fourme d'Ambert AOC ...
For this I needed to do a research. That's sorts of French cheese from Auvergne region.
http://www.france-gourmet.fr/Fromage...AmbertAoc.html
Cantal is a area (a department) of this region, I think.
For this I needed to do a research. That's sorts of French cheese from Auvergne region.
http://www.france-gourmet.fr/Fromage...AmbertAoc.html
Cantal is a area (a department) of this region, I think.
#32
Join Date: Mar 2006
Posts: 2,505
Likes: 0
Received 0 Likes
on
0 Posts
Fourme d'Ambert is a blue cheese made with cow milk like Bleu de Bresse (roquefort, also a blue cheese is made with sheep milk).
Cantal is a cheese from the department of Cantal.
Tartiflette is a dish from the Savoie area made with potatoes, reblochon (also a cheese, onions and lardons (diced bacon).
Merguez are North African sausages with paprika, originally made with lamb meat, now sometimes made with poultry meat (never with pork meat)
Cantal is a cheese from the department of Cantal.
Tartiflette is a dish from the Savoie area made with potatoes, reblochon (also a cheese, onions and lardons (diced bacon).
Merguez are North African sausages with paprika, originally made with lamb meat, now sometimes made with poultry meat (never with pork meat)