Jan 24, 2008 22:56
16 yrs ago
1 viewer *
French term
France
CPR (Conscientious, Punctual & Reliable)
Native in: Tagalog 
, English
Works in: English to Tagalog, Tagalog to English, French to Tagalog, and 5 more.
verrine de glace reblochon
French to English
Other
Cooking / Culinary
Menu
Menu à 28€
Salade des « Aravis » et son croustillant de reblochon
*verrine de glace reblochon* et lard séché
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(I wonder if there's a comma missing after 'glace'....)
Thanks in advance.
Salade des « Aravis » et son croustillant de reblochon
*verrine de glace reblochon* et lard séché
-----
(I wonder if there's a comma missing after 'glace'....)
Thanks in advance.
Proposed translations
(English)
| 3 +3 | verrine of iced reblochon cheese and bacon |
Emma Paulay
|
| 3 +4 | see comments in favor of ice cream... :) |
Theresa Shepherd (X)
|
| 5 -1 | terrine of reblochon and dried lard |
Simon Charass
|
| 2 -1 | An icecream verrine followed by cheese |
Cervin
|
Proposed translations
+3
12 hrs
Selected
verrine of iced reblochon cheese and bacon
Verrine is used in EN. There's no reason why this can't be an ice-cream.
http://www.brasserie-henriiv.com/menu.php
http://www.brasserie-henriiv.com/menu.php
Peer comment(s):
| agree |
Theresa Shepherd (X)
: Yes! I lean towards ice cream over iced cheese (unless that's another instance of differing US and UK sensibilities)
2 hrs
|
| agree |
PB Trans
: http://www.resto.fr/coteterrasse/carte.cfm?source=carte&lang...
12 hrs
|
| agree |
Paul Malone
: Yes, I'd thought of "Iced reblechon cheese and bacon verrine". Maybe it's better to leave the word 'verrine' at the beginning, so that we know immediately what kind of dish it is.
1 day 7 hrs
|
| agree |
emiledgar
: Of course. "lard" is bacon, not lard. lard is "saintdoux." At least in California, verrine is verrine.
8 days
|
| disagree |
Tony M
: But 'iced cheese' is NOT the same as 'cheese ice-cream' and would give quite the wrong impression. Imagine a cold, hard piece of Reblochon!
2875 days
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
-1
10 mins
An icecream verrine followed by cheese
A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury, making a dessert or snack
http://en.wikipedia.org/wiki/Verrine
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Note added at 10 mins (2008-01-24 23:07:01 GMT)
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I think there might be a missing comma, as you suggest
http://en.wikipedia.org/wiki/Verrine
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Note added at 10 mins (2008-01-24 23:07:01 GMT)
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I think there might be a missing comma, as you suggest
Peer comment(s):
| disagree |
PB Trans
: No missing comma. Cheese ice creams are quite known in French gastronomy. E.g. http://www.camembert-country.com/cwp/cwp_goue.htm
1 day 39 mins
|
| agree |
Annabel Satin
: Precisely, the cheese ice cream would be the contrasting ingredient and to be eaten in small quantities. Verrine would be the perfect presentation dish. Furthermore, it would prevent the ice cream melting onto the salad & croustillant, altering its textur
18 days
|
|
Thank you
|
|
| disagree |
Tony M
: Agree with PB, no misisng comma. Cheese ice-cream is fine
2876 days
|
-1
36 mins
Simon Charass
Canada
Canada
Native in French
&
English
Canada
Over 20 Years Freelance Translation
Native in: English , French
Works in: Italian to English, French to English, English to French, and 9 more.
Related KudoZ points
:
4
terrine of reblochon and dried lard
Not an ice-cream. A "terrine de reblochon et lard séché” served in its glass container. See the link.
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Note added at 44 mins (2008-01-24 23:40:26 GMT)
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Please do not insist with the ice-cream. It is wrong. The glass container which is the “verrine” is used for presentation purposes, allowing the dinner to see how the ingredients are arranged and stratify. Remember the little bottles with colour sand we used to have. Apply the principle here and you’ll see why the “verrine” is used.
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Note added at 44 mins (2008-01-24 23:40:26 GMT)
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Please do not insist with the ice-cream. It is wrong. The glass container which is the “verrine” is used for presentation purposes, allowing the dinner to see how the ingredients are arranged and stratify. Remember the little bottles with colour sand we used to have. Apply the principle here and you’ll see why the “verrine” is used.
Peer comment(s):
| agree |
John ANTHONY
: Totally agree :-). I have translated so may "Michelin starred" menus that I am getting sick of the "posh" names given to recipes by "posh" chefs... :-)
15 mins
|
|
Thank you John.
|
|
| neutral |
Karen Stokes
: lard, at least in the UK, is just rendered pork fat - presumably this is streaky bacon
8 hrs
|
| neutral |
Sheila Wilson
: agree with Karen that the lard would sit badly in English stomachs
12 hrs
|
| disagree |
PB Trans
: I assume "terrine" is a typo... not the same as "verrine". "Glace" here definitely refers to iced cheese or ice cream. Other examples here: http://www.resto.fr/coteterrasse/carte.cfm?source=carte&lang...
23 hrs
|
| disagree |
Tony M
: Definitely wrong for 'lard', which would give quite the wrong impression.
2876 days
|
+4
2 hrs
see comments in favor of ice cream... :)
I think a reblochon ice cream is quite plausible (I recently had a delicious taleggio ice cream in a dessert, for example: http://www.hookdc.com/dessert.php), and I'm not sure why it should be written off. The ingredient "glace" would have to be an ice cream or something frozen, unless I'm missing something. There are even precedents: http://www.linternaute.com/restaurant/restaurant/3245/la-cab... and, related, http://www.isaveurs.com/recettes/recette_glace_au_camembert....
Can you ask the client for clarification? This also might enable you to better visualize the verrine, and what role the bacon (not "dried lard" - yuck) plays - layers, chunks, or separate from the verrine.
Can you ask the client for clarification? This also might enable you to better visualize the verrine, and what role the bacon (not "dried lard" - yuck) plays - layers, chunks, or separate from the verrine.
Peer comment(s):
| agree |
Karen Stokes
: yes - very Heston Blumenthal!
6 hrs
|
|
Thanks, Karen!
|
|
| agree |
Emma Paulay
: Of course, verrines are the height of culinary fashion at the moment. I've had a goat's cheese ice-cream before...
9 hrs
|
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Thanks Emma!
|
|
| agree |
PB Trans
: Correct. See this link for different cheese ice creams: http://www.resto.fr/coteterrasse/carte.cfm?source=carte&lang...
22 hrs
|
| agree |
Tony M
: Absolutely!
2876 days
|
Discussion
glace Camembert, glace chèvre, glace reblochon
http://www.resto.fr/coteterrasse/carte.cfm?source=carte&lang...