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What Am I Having For Dinner in Eze? Translation please.
Le pain servi à table est pétri à la farine de blé de meule et au levain naturel
MENU SAVEURS SENTEURS COULEURS DU CHÂTEAU SERVI UNIQUEMENT LE DEJEUNER LE FOIE GRAS DE CANARD DU SUD OUEST Aux fraises charlotte de chez « Groseille »et rhubarbe en terrine, fraises farcies et brochettes des bois au balsamique tradition. LE HOMARD BLEU La queue rôtie à la fleur de farigoulette accommodé d’un jus mousseux à l’anchois. Feuilles et cotes de blette mijotées à la tomate et aux olives taggiasche. Des croustilles fondantes d’anchois frais à la purée d’olive. LE COCHON FERMIER D’AUVERGNE Côte rôtie doucement en cocotte à l’infusion de moka torréfié et praliné de lard de colonnata, oignons nouveaux au caramel de miel de haute montagne du pays. Pommes de terre au café Croquesquis en salade, spray de chicorée. PÊCHE – ABRICOT Barre glacée abricot - pistache sur un lit de lait de pistache La pêche comme une melba de pistache légèrement safranée 85€ (I know I am going to have to brush up on my French. I can read foie gras of duck and peach melba but that is about it, oh and the bread.) This is at Chateau de la Chevre D'Or in the original dining room. |
The bread been used for table is Petri with the flour of corn of grinding stone and the natural leaven SMALL SAVOURS SCENTS COLORS OF THE CASTLE SERVED ONLY THE DEJEUNER THE DUCK FOIE GRAS OF THE WESTERN CUS With the cutters Charlotte from "Currant" and rhubarb in pot, cutters stuffed and skewers with wood to the balsamic tradition. THE BLUE LOBSTER The roast tail with the flower of farigoulette adapted of a sparkling juice to anchovy. Sheets and dimensions of blette mijotées with tomato and the olives taggiasche. Melting croustilles of fresh anchovy to olive mashed potaties. The FARM PIG Of AUVERGNE Gently roast coast out of casserole with infusion of torrefied mocha coffee and bacon praline-flavoured ice cream of colonnata, new onions with honey caramel of high mountain of the country. Potatoes to the coffee Salad Croquesquis, chicorey spray. FISH - APRICOT Bar frozen apricot - pistachio on a pistachio milk bed Fishing like Melba of slightly saffroned pistachio 85€
http://world.altavista.com/ I know very little French. I just copy and paste to the above URL and obtained the above translation!!! Below is another site that has the pictures of this hotel. It is a 360-degree virtual pictures. Scroll down and click <font color="orange">Adsl <font color="black"> on the left of the picture, wait a little while for the picture to download and you can tour the entire room! You can tour the entire hotel too. Once you learn how to navigate this site, you will find a lot more beautiful pictures by this exceptional photographer. http://www.arnaudfrichphoto.com/Hotel-de-luxe/hotel-de-luxe.htm</font></font> |
I forgot to mention that once you have the picture up, hold down the left hand side of the mouse and move it slowly, you will see how the picture transforms.
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Altavista always provides the strangest literal translations... and I notice in this case that it didn't even translate most of the words someone might be interested in knowing, like:
petri means kneaded blettes - swiss chard I don't see potatoes mentioned anywhere in the "croustilles d'anchois"... it's purée of olives. This menu is only served at lunch - Foie Gras served with a terrine of Charlotte strawberries and rhubarb The tail of a blue lobster roasted with the thyme flowers (farigoulette is the provençal word for thyme) accompanied by a foamy jus of anchovy Leaves and stalks of swiss chard slow cooked with tomato and olives crunchy"melt in the mouth" pastry of anchovy with olive purée Farm raised pig - roasted slowly in a pot with an infusion of roasted coffee and what sounds like crackling. new onions with a honey caramel, potatoes "au café" (interesting) crunchy greens in a salad with a spray of endive. Bon appétit ! Patricia |
Not quite crackling, I think the idea is that it's wrapped in "lardo di colonnata", lard that's been spiced and seasoned over several months (traditionally from Tuscany).
They're achingly keen to tell you how traditional everything is, aren't they? |
thanks Patrick... I couldn't figure out how one would "praliné a pork roast" but wrapping it sounds like the most likely. These menus are getting more flamboyant sounding, but yet TRADITIONAL, every day. To justify the price I suppose. Patricia |
Thank you all. Sounds and looks like it will be a wonderful lunch!
So much of the words were over my head, I'll have to buy one of those menu translation books. Which part says melts in your mouth? That phrase might be worth learning. Thanks again. |
teatravel, I just reread the translation and it is pretty funny! torrefied mocha coffee indeed.
Thanks for the translation and tips though. |
Not to mention fishing like melba, ha.
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SeaUrchin...
<<Which part says melts in your mouth?>> Sorry, I didn't see that anywhere, but here's the phrase in case you need it. " ce(t) .... (insert foodstuff here) fond dans la bouche !" Patricia |
Thank you, Patricia. I will practice that one, it might come in handy. (I guess {and hope} they use that phrase in France).
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As an aside re menu translation books, I've noticed that the more descriptive the menu is, the less likely it is that even the best menu translation books will have all the words. As an example here, the restaurants has apparently used some Italian preparations, and some local provencal words (which may or may not be in the menu translation book).
Not to say that the books don't help, but plan to use them to translate the main words, guess on some, and have some of the phrases be a mystery. And, higher-end restaurants will often have English and French menus, to accommodate English-speaking guests. And of course, you can always ask the waiter. Have a great time! |
The Altavista translation is horrible. I'm a translator working from French into English and one of my specializations is gastronomy, and I would charge a client 1 hour to translate this menu (it would take me that long to produce it in English!). I can give you the gist of it, but I can't give you everything because it would require research which is quite time-consuming when it comes to food.
Southwestern France Duck Foie Gras with a strawberry rhubarb terrine, stuffed strawberries and something that is incomprehensible (something on a skewer). Blue lobster tail with something incomprehensible and a foamy anchovy jus (sauce). Something leaves and something with tomatoes and Taggiashce olives. Melt-in-your mouth fresh anchovy chips with olive puree. Auvergne farm pig Slow-roasted ribs with torrified mocha infusion and Colonatta lard praline, new onions with high-mountain honey caramel. Coffee potatoes. Something salad, chicory spray (?? - no idea what they mean) PEACH – APRICOT Iced apricot-pistachio bar on a bed or pistachio milk Peach-pistachio melba lightly scented with saffron Again, that should give you a good idea of what it consists of. The things I didn't know are specific to France and would need to be researched. I hope that helps :) |
Many consider "blue lobsters" to be the best in the world. The come from the strait between England and France and are increasingly hard to find.
Wish I had some for my dinner tonight! |
SeaU don't worry about brushing your French with that as you won't find this vocabulary everywhere. That was a hard one, even for me as the structure is quite weird sometimes (aux fraises charlotte is supposed to be une charlotte aux fraises)
Yum! :-) |
"fraises farcies et brochettes des bois" do they mean "fraises des bois, farcies et en brochette"? with balsamic vinegar, but what "tradition" has to do there is beyond my comprehension. But I can't imagine stuffed and skewered <i>fraises des bois</i>. At first it looked good, but on second thought, it looks awfully pretentious.
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Maybe they mean big stuffed strawberries and skewered fraises des bois. Otherwise they will look awful!
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As a general rule, chefs cannot write. They make flowery descriptions to try and tantalize patrons, but their descriptions are often full of mistakes or say nothing about the dish. I've translated a number of menus written by world-famous chefs here in Montreal and they're never error-free. I often have to ask them for clarifications. This menu here would be no exception!
Michael, as for your question, the fraises farcies and brochettes seem to be two separate things. There's balsamic vinegar somewhere in there, but as it is, it reads "brochettes/skewers from the woods with tradition(al)? balsamic". The description does not say what exactly is on the skewer. |
SeaUrchin ...
<<I guess {and hope} they use that phrase in France>> Well, I live in Provence and I've certainly heard it a number of times - and have used it myself. Your screen name in French, by the way, is "oursin"... Patricia |
SeaUrchin- we stayed at Chevre d'Or at the end of June. I just wanted to let you know that the waiters in the gourmet restaurant are very friendly and willing to translate the menu in detail. They speak great English and genuinely didn't seem to mind. We enjoyed their company and conversational skills for two dinners. This is in contrast to the waiters in the bar area (outdoor terrace) who were very chilly and snooty. The food in the gourmet restaurant was truly spectacular. It was VERY fancy (as you can see from the menu), but honestly the best quality we had in France. Definitely worth the splurge for a special meal. We did have the blue lobster (fabulous) and also the pig (this was at dinner). The presentation may have been slightly different, but not much. One more thing- they have a new restaurant "du jardin" on another outdoor terrace, below the uppper bar terrace, which we enjoyed for lunch twice. It was slightly more casual, and the quality was great. The waiter there (who is also the pool bar waiter) was very nice and friendly and also perfectly willing to translate. Have fun! It's a wonderful setting!
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