{"id":1521,"date":"2011-02-01T22:39:41","date_gmt":"2011-02-02T06:39:41","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1521"},"modified":"2011-05-10T21:03:16","modified_gmt":"2011-05-11T05:03:16","slug":"cest-quoi-ce-truc-sur-la-carte","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/cest-quoi-ce-truc-sur-la-carte","title":{"rendered":"C\u2019est quoi ce truc sur la carte ?"},"content":{"rendered":"

\"\"<\/p>\n

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C’est quoi ce truc sur la carte?<\/strong><\/em><\/p>\n

(what is that on the menu ?)<\/strong><\/span><\/p>\n

How many times have you stared at a French menu, scanning it for foods you recognized, only to order something familiar to you rather than trying something new. <\/span>Steak au poivre avec pommes frites<\/span><\/em>?<\/span><\/em> <\/span>It seemed easier than asking the waiter and less problematic than ending up with tripe or sweetbreads, or some other soft organ from an unknown animal.\u00a0 Worse yet, did you chose a restaurant because it posted an English menu?<\/span><\/p>\n

Taking the safe route deprives you of the experience of learning and discovering something new.\u00a0 True, the internet and our hand-held devices allow us to review a menu, have it translated, or even pull it up on your phone while at dinner.\u00a0 However, this assumes many things including that the current menu is posted, that the translations are correct, or that you will have a working phone (and really wouldn\u2019t you rather enjoy your meal than be glued to your phone?).\u00a0 Better to arm yourself with a little knowledge, making your dependence upon outside sources unnecessary.<\/span><\/p>\n

This section is dedicated to understanding French menus.\u00a0 Even if you do not speak French, you can learn some tips that will help you to understand what you can expect (what dish is comprised of and\/or how it was prepared). \u00a0 This way you can make an informed decision rather than a decision based upon fear, routine, or speculation<\/span>. Essayez quelque chose de nouveau et mangez bien<\/span><\/span><\/em> <\/span>(try something new and eat well).<\/span><\/p>\n

<\/span>Je vous souhaite un bon app\u00e9tit !<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

<\/p>\n

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\"\"<\/p>\n

\u201c\u00e0 la\u00a0 . . . <\/span>\u201d<\/strong><\/span><\/em><\/p>\n

(in the manner\/style of)
\n<\/strong><\/span>(part I)<\/strong><\/span><\/p>\n

<\/span>If you see\u00a0 the phrase <\/span>\u201c<\/span>\u00e0 la\u00a0 . . . <\/span>\u201d<\/em> after a food it means one of two things:\u00a0 (1) the manner or style in which the food was prepared<\/span>; or (2) a secondary item<\/span>. \u00a0This section is devoted to discussing the former.\u00a0 The manner or style reference can refer to: (a) <\/span>regional cuisine<\/span><\/em> <\/span>(a particular food or food preparation that a town or region is known for); or (b) a particular <\/span>way or technique <\/span><\/em>of preparing food or the use of<\/span> particular ingredients. <\/span><\/em>This list will be updated often, so be sure to check back.<\/span><\/span><\/p>\n

<\/span><\/p>\n


\n<\/span><\/p>\n

\u00e0 l\u2019Allemande<\/strong><\/span><\/em><\/p>\n

Means that the item is served in\/or withAllemande sauce. Allemande sauce is a white sauce made from velout\u00e9 (made with veal or chicken stock and blonde roux) with the addition of a liaison of egg yolks and cream. \u00a0 Allemande sauce is often used with fricass\u00e9e dishes.<\/span> <\/span><\/p>\n

Common menu items includ<\/span>e: <\/span>poulet<\/span><\/em> <\/span>\u00e0 lAllemande<\/span><\/em> <\/span>(chicken with Allemande sauce).<\/span><\/p>\n


\n<\/span><\/p>\n

<\/span><\/p>\n

\u00e0 l\u2019Alsacienne<\/strong><\/span><\/em><\/p>\n

<\/span><\/em><\/p>\n

Means in the style of Alsace (north-eastern of France next to Strasbourg).\u00a0 These dishes are garnished with food commonly associated with Alsace such as cabbage, sauerkraut, ham, charcuterie, bacon, and savory tarts.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span><\/span>noques<\/span><\/em> <\/span><\/em>\u00e0 l\u2019Alsacienne <\/span><\/em> (dumplings similar to gnochi, which are boiled and served with cheese and browned butter).<\/span><\/p>\n


\n<\/span><\/p>\n

<\/span><\/p>\n

\u00e0 l\u2018ancienne<\/strong><\/span><\/em><\/p>\n

Usually refers to fricass\u00e9es (chicken, lamb or veal) garnished with small onions, mushrooms, and sometimes carrots.\u00a0 It also refers to savory tarts with have been blind-baked (without the filling) and then filled with different items ranging from sweetbreads (thymus gland), kidneys, scrambled eggs, and velout\u00e9.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>poulet \u00e0 l\u2019ancienne<\/span><\/em> (chicken with Allemande sauce with onions and carrots); <\/span> oeufs brouill\u00e9s \u00e0 l\u2019ancienne<\/span><\/span><\/em> <\/span>(savory tart filled with scrambled eggs, chicken kidneys, and velout\u00e9 sometimes served with fried cockscomb (the topnotch of a rooster)).<\/span><\/p>\n


\n<\/span><\/p>\n

\u00e0 la Bourguignonne <\/strong><\/span><\/em><\/p>\n

Means the food was cooked as they do in the region of Burgundy.\u00a0 In particular, cooked in red wine (Burgundy wine) usually with bacon, mushrooms and small onions.\u00a0 Bourguignonne sauce is a strained red wine reduction sauce flavored with bacon, onions and mushrooms.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>Boeuf Bourguignon<\/span> <\/span><\/em>(beef braised in red wine with vegetables, usually carrots, onions, and mushrooms although <\/span>Boeuf Bourguignon <\/span><\/em>is not a regional specialty of Burgundy); <\/span>Escargots de Bourgogne <\/span><\/span><\/em>(snails served in a Bourguignonne sauce);<\/span> poulet \u00e0 la Bourguignonne<\/span><\/span><\/em> (chicken simmered in red wine and served with Bourguignonne sauce made from cooking liquid); <\/span>oeoufs \u00e0 la Bourguignonne<\/span><\/em> (eggs poached in red wine or eggs served with Bourguignonne sauce); <\/span>poisson \u00e0 la Bourguignonne <\/span><\/em>(fish served with a Bourguignonne sauce made with fish stock).<\/span><\/p>\n


\n<\/span><\/p>\n

\u00e0 la casserole<\/strong><\/span><\/em><\/p>\n

Means that the food was cooked in a cocotte (an earthenware pot).\u00a0 A\u00a0 sauce or jus is made from the cooking liquid\/drippings and then the food and sauce is returned to the cocotte and served \u201cfamily style.\u201d<\/span> <\/span><\/p>\n

Common menu items includ<\/span>e: <\/span> poulet \u00e0 la casserole<\/span><\/span><\/em> <\/span>(chicken cooked and served en cocotte).<\/span> <\/span><\/p>\n


\n<\/span><\/p>\n

\u00e0 la diable <\/span><\/strong><\/span><\/em><\/p>\n

Means that the food was prepared and served in a sauce (it can be a creamy or a red sauce) that has been heavily spiced usually with cayenne pepper.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>crabe \u00e0 la diable<\/span><\/em> (crab with peppers and cayenne), <\/span>poulet \u00e0 la diable <\/span><\/em>(chicken with peppers and cayenne).<\/span><\/p>\n


\n<\/span><\/p>\n

<\/span><\/p>\n

\u00e0 la Flamande<\/strong><\/span><\/em><\/p>\n

Refers to the style of cooking in northern France and generally means that the item is garnished with flavors such as stuffed rolls of green cabbage, carrots, pork belly, sliced sausage.\u00a0 It can also refer to a way of preparing asparagus with egg yolks passed through a sieve.<\/span> <\/span><\/p>\n

Common menu items include<\/span>:<\/span> Boeuf \u00e0 la Flamande<\/span> <\/span><\/em>(beef braised with cabbage, turnips and carrots); <\/span>asp<\/span><\/em> <\/span>erges \u00e0 la Flamande<\/span> <\/span><\/em>(boiled asparagus melted butter, sieved egg yolks and parsley); <\/span><\/span>chou<\/span><\/em> <\/span>\u00e0 la Flamande<\/span> <\/span><\/em>(braised cabbage with apple slices).<\/span><\/p>\n

<\/span> <\/span><\/p>\n

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\u00e0 la fricass\u00e9e<\/span><\/strong><\/span><\/em><\/p>\n

Means that the food (usually chicken) has been cut up and cooked first in butter (usually without color) and then simmered and served in a white sauce made from the cooking liquid, generally bound with a liaison of egg yolks and creme.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: fricass\u00e9e P\u00e9rigourdine <\/span>(browned and simmered goose or duck legs usually served in a hearty soup).<\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la Florentine<\/strong><\/span><\/em><\/p>\n

Protein (fish or eggs usually) served with cooked spinach<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span><\/span>oeufs<\/span><\/em> <\/span>\u00e0 la Florentine<\/span> <\/span><\/em>(poached eggs with spinach).<\/span> <\/span><\/p>\n

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\u00e0 la Grecque<\/strong><\/span><\/em><\/p>\n

Means the food was inspired by the Mediterranean flavors of Greece (i.e., feta, black olives, cucumbers, tomatoes, capers).\u00a0 Very similar to Proven\u00e7ale cuisine except in the south they use chevre and nicoise olives rather than Kalamata olives and Feta.<\/span> <\/span><\/p>\n

Common menu items include<\/span>:\u00a0 <\/span><\/span>tomates<\/span><\/em> <\/span>\u00e0 la Grecque<\/span><\/em> <\/span><\/em>(roasted tomatoes stuffed with raisins and rice);<\/span> champignons<\/span><\/em> <\/span><\/em>\u00e0 la Grecque<\/span> <\/span><\/em>(mushrooms marinated in olive oil and lemon juice and served cold).<\/span> <\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la marini\u00e8re<\/strong><\/span><\/em><\/p>\n

Generally refers to seafood which has been prepared in\/served with a shallot, white wine reduction sauce.<\/span><\/p>\n

Common menu items include<\/span><\/span>: moules<\/span><\/span><\/em> <\/span>\u00e0 la marini\u00e8re <\/span><\/em>(steamed mussels in shallot, wine reduction); <\/span><\/span>langouste<\/span><\/em> <\/span>\u00e0 la marini\u00e8re <\/span><\/em>(spiny lobster (no claws) or crawfish in shallot, wine reduction); <\/span><\/span>crevettes <\/span><\/em>\u00e0 la marini\u00e8re<\/span> <\/span><\/em>(shrimp in shallot, wine reduction).<\/span> <\/span><\/p>\n

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\u00e0 la Mentonnaise<\/strong><\/span><\/em><\/p>\n

Means the food was prepared using flavors typical of the south of France (i.e., tomatoes, black olives, garlic, zucchini).\u00a0 Menton is also known for its citrus.<\/span><\/p>\n

Common menu items include<\/span>: <\/span><\/span>Langoustines \u00e0 la Mentonnaise<\/span> <\/span><\/em>(Dublin Bay prawns or Norway lobster with garlic, tomatoes and zucchini); courgettes <\/span><\/span>\u00e0 la Mentonnaise <\/span><\/em>(zucchini halves stuffed with saut\u00e9ed spinach and zucchini\u00a0 topped with a gratin).<\/span><\/p>\n

<\/span> <\/span><\/p>\n

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\u00e0 la m\u00e9nag\u00e8re <\/strong><\/span><\/em><\/p>\n

Means the food is usually garnished with the vegetables it was cooked with. The term used to mean \u201chousewife style\u201d referring to the use of common and easily obtainable ingredients. Think of a pot roast where the roasted meat is served with the vegetables (potatoes, carrots, onions,\u00a0 etc). Often served with<\/span> jus <\/span><\/em>(sauce made from meat juices).<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>entrec\u00f4te \u00e0 la m\u00e9nag\u00e8re<\/span> <\/span><\/em>(New York steak with roasted vegetables);<\/span> omelet<\/span><\/span><\/em>te <\/span>\u00e0 la m\u00e9nag\u00e8re<\/span><\/em> (eggs scrambled with diced onions and beef).<\/span><\/p>\n

<\/span><\/em><\/p>\n

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\u00e0 la meuni\u00e8re <\/strong><\/span><\/em><\/p>\n

This is a particular method of preparation in which the food (usually white fish) is dredged in flour, fried in butter, and served in a browned butter sauce, with parsley and lemon juice.\u00a0 The result is a buttery, tangy flavor.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>sole<\/span><\/em> <\/span><\/em>\u00e0 la meuni\u00e8re<\/span><\/em> <\/span><\/em>(sole prepared <\/span>\u00e0 la meuni\u00e8re<\/span><\/em> <\/span><\/em> style); <\/span>cuisses de grenouille <\/span><\/em>(frog legs <\/span>\u00e0 la meuni\u00e8ne <\/span><\/em>style)<\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la Mirabeau <\/strong><\/span><\/em><\/p>\n

Means that the food (usually a protein) is served with anchovy fillets,\tolives, tarragon and anchovy butter.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>Entrec\u00f4tes \u00e0 la Mirabeau <\/span><\/em>(New York steak with anchovies,\tolives, tarragon and anchovy butter).<\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la Normande<\/strong><\/span><\/em><\/p>\n

Cooking with food associated with the Normandy region, typically cream, butter, apples, cider, and Calvados.\u00a0 It may also refer to the food being served in\/or with a Normande sauce which is a fish velout\u00e9 with cream and a reduced mushroom liquid.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>sole \u00e0 la Normande<\/span><\/em> (sole in poached in fish stock, sometimes with other seafood generally includes cider and apples, and served in a white-wine fish stock reduction sauce with cream).<\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la Parisienne<\/span><\/strong><\/span><\/em><\/p>\n

Refers to dishes commonly found in Paris restaurants usually garnished with fresh herbs, mayonnaise, and\/or a sauce.\u00a0 Preparation are generally more precise refined (as opposed to family-style en cocotte presentations).\u00a0 For example, the knife cuts are uniform, aspic (a gelatin -rich (or enriched) and clarified stock),\u00a0 is often used in the preparation and service of cold dishes.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span> Pommes \u00e0 la Parisienne<\/span> <\/span><\/em>(saut\u00e9ed potatoes garnished with fresh parsley); <\/span>melon en surprise \u00e0 la Parisienne<\/span> <\/span><\/em>(melon deseeded and filled with fresh fruit tossed in a little sugar and sometimes Kirsch or liqueur).<\/span><\/p>\n

<\/span><\/em><\/p>\n

<\/span><\/em><\/p>\n

<\/span><\/p>\n

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\u00e0 la P\u00e9rigourdine<\/strong><\/span><\/em><\/p>\n

Means that the food served in a manner of<\/span> <\/span><\/em>P\u00e9rigord region (southwestern France) which is known for its foie gras, duck, geese, and truffles.\u00a0 Generally (although not always the case) this refers to the items served in\/with a P\u00e9rigourdine sauce which is a demi-glace sauce enriched with foie gras and truffles.\u00a0 P\u00e9rigueux sauce is a truffled red sauce made with Madeira.<\/span><\/p>\n

Common menu items: <\/span>oeufs en cocotte \u00e0 la P\u00e9rigourdine<\/span><\/em> (eggs baked with pur\u00e9ed foie gras and with P\u00e9rigourdine sauce); <\/span>Ceps \u00e0 la P\u00e9rigourdine<\/span><\/em> <\/span>(porcini mushrooms either stuffed or served en cocotte with <\/span>P\u00e9rigourdine sauce)<\/span><\/em>; <\/span>haricots verts\u00a0 \u00e0 la P\u00e9rigourdine<\/span> (green beans with tomatoes)<\/span><\/em><\/p>\n

<\/span><\/em><\/p>\n

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\u00e0 la plancha<\/strong><\/span><\/em><\/p>\n

The food is cooked on and sometimes served on a board.<\/span><\/p>\n

<\/span><\/em><\/p>\n

Common menu items include<\/span>: <\/span> caille fermi\u00e8re \u00e0 la plancha <\/span><\/span><\/em>(quail cooked on a plank).<\/span> <\/span><\/p>\n

<\/span><\/em><\/p>\n

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\u00e0 la poulette <\/strong><\/span><\/em><\/p>\n

Means that the food is served in a poulette sauce which is an Allemande sauce (with mushroom and usually bound with egg yolks).\u00a0 Used with fricass\u00e9e dishes (which are usually chicken).<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>moules \u00e0 la poulette<\/span><\/em> (mussels in poulette sauce);<\/span> grenouilles \u00e0 la poulette<\/span><\/em> (frogs in poulette sauce); <\/span>fricass\u00e9e \u00e0 la poulette<\/span><\/em> (cut-up chicken cooked in butter and then simmered and served in poulette sauce).<\/span> <\/span><\/p>\n

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\u00e0 la Proven\u00e7ale<\/strong><\/span><\/em><\/p>\n

Means the dish will reflect the flavors of Provence: olives, olive oil, tomatoes, garlic, herbes de Provence, zucchini, and\/or anchovies.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span><\/span>daube de boeuf\u00a0 \u00e0 la Provencale <\/span><\/em>(cubed chunk of beef with tomatoes and olives).<\/span><\/p>\n


\n<\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la Rouennaise <\/strong><\/span><\/em><\/p>\n

Means food was prepared in the style of Rouen (the Capital of Normandy), which is known for its duck, in particular, the pressing of duck and serving it with a Rouennaise sauce that is a red wine sauce made with veal stock, shallots and has been enriched with pur\u00e9ed duck liver.\u00a0 The process can be used for poultry or winged game as well.<\/span><\/p>\n

Common menu items include: c<\/span><\/span>anard \u00e0 la Rouennaise<\/span> <\/span><\/em><\/span>(duck roasted in a hot oven,\u00a0 pressed, thinly sliced and served Rouennaise); <\/span>oeufs en cocotte \u00e0 la Rouennaise <\/span><\/em>(baked eggs served Rouennaise sauce); <\/span><\/span>omelette \u00e0 la Rouennaise<\/span><\/em> (omelette stuffed with Rouennaise sauce); <\/span><\/span>cro\u00fbtes \u00e0 la Rouennaise<\/span><\/em> (bread slices fried in butter and topped with pur\u00e9ed duck livers and mushrooms and then broiled).<\/span><\/span><\/p>\n

<\/span><\/p>\n

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\u00e0 la serviette<\/strong><\/span><\/em><\/p>\n

Means that the food will be served in a napkin folded like a pocket.<\/span> <\/span><\/p>\n

Common menu items include<\/span>: <\/span>truffes<\/span><\/em> <\/span><\/em>\u00e0 la Serviette<\/span><\/em> <\/span>(truffles poached and then placed in a timbale which is then placed inside a napkin).<\/span> <\/span><\/p>\n

\n

\u00e0 la Toulousaine<\/strong><\/span>
\n<\/span><\/em>Generally refers to flavors and styles typical South-western France.<\/span><\/p>\n

<\/span><\/span>Common menu items include<\/span>: C<\/span><\/span>assoulet de Toulouse <\/span><\/em>(white beans simmered with lard, Toulouse sausage, mutton and duck or goose which a crust that is broken 8 times during the cooking process).<\/span><\/span> <\/span><\/p>\n

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\u00e0 la <\/strong><\/span><\/em>Villeroi<\/em><\/p>\n

Refers to the use of villeroi sauce used to coat cooked or partially cooked meat (i.e., lamb chops). Villeroi sauce is a white (Allemande) sauce with the addition of chopped, pur\u00e9ed or essence of mushrooms, sometimes truffles and\/or tomatoes are added (sauce can be strained or not).\u00a0 Eggs and bread crumbs are added on top of the sauce and the food is deep-fried, or pan-fried or saut\u00e9ed\u00a0 in clarified butter.<\/span><\/p>\n

<\/span><\/p>\n

Common menu items include<\/span>: <\/span>cervelle d’agneau \u00e0 la Villeroi<\/span> <\/span><\/em>(lamb\u2019s brains cooked, skewered, coated, and then baked).<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

C’est quoi ce truc sur la carte? (what is that on the menu ?) How many times have you stared at a French menu, scanning it for foods you recognized, only to order something familiar to you rather than trying something new. Steak au poivre avec pommes frites? It seemed easier than asking the waiter […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[444,3],"tags":[375,376],"class_list":["post-1521","post","type-post","status-publish","format-standard","hentry","category-menus","category-france","tag-menu","tag-modes-of-preparation"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1521"}],"version-history":[{"count":30,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1521\/revisions"}],"predecessor-version":[{"id":1685,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1521\/revisions\/1685"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}