Auvergne Holiday Cottages view
 
Auvergne Holiday Cottages Introduction text
AuvergneLarge1

www.AuvergneHolidayCottage.com - Visitor Information - Cooking Terms

AGRUMES citrus fruit (oranges, lemons, limes, etc.)
AIGRE-DOUCE sweet and sour
ALIGOT potato and cheese blended together until stringy. Local speciality
AMUSE BOUCHE an appetiser (same as a “mise en bouche”)
ARMAGNAC a brandy similar to Cognac
BICHE venison, theoretically from a female red deer
BLEU - “au bleu” is with Auvergne blue cheese, for “bleu” meat, see note above.
BREBIS ewe, meaning cheese made from sheep’s milk
BRIOCHE yeast-raised buns baked in a tin (or a man’s spare tyre)
BROCHETTE a skewer or what’s on it

CARTE the “à la carte” menu as opposed to the set price ones
CASSOULET a variable stew based around duck, haricot beans, garlic, pork sausage, etc.
CÈPES wild mushrooms (Ceps - Boletus edulis)
CHARCUTERIE prepared meat, generally pork, such as ham or smoked sausage
CHÂTAIGNE sweet chestnut (also marron)
CHÈVRE means goats’ cheese, never in my experience goat meat
CHEVREIL venison from roe deer
CHOU FARCIE cabbage stuffed with meat - a local speciality
CONFIT classic method of conserving, usually duck (confit de canard)
COPEAUX literally shavings (copeaux de cantal is coarsely grated Cantal cheese)
COUFIDOU a dark, slow-cooked Auvergne beef stew, like a daube
CUISSON the degree to which meat is cooked - see note above « Et la cuisson »

DAUBE a dark, slow-cooked stew of seasoned, braised beef
EAU DE VIE very strong spirit, double distilled, often over 60% alcohol
ÉMINCÉE thin slices
ENTRÉE starter. The main course being the Plat
ENTRECOTE sirloin of beef
ESCALOPE thin slice of meat from fillet/breast/leg, usually chicken or veal - ask what it is
FARCE / FARCIE stuffing / stuffed
FILET fillet (see “Et la Cuisson” above) also a thread, net, stolon, goal & who knows what else
FRICASSÉE previously cooked meat, etc. warmed and served in a white sauce
FROMAGE DE TÊTE brawn made from a pig’s head, same as Pâté de tête. No cheese involved
GARNI(E) with trimmings, maybe vegetables
GENIÈVRES juniper berries
GÉNISSE a heifer, so it’ll be beef
GÉSIER gizzard, a delicacy well worth trying
GIBELOTTE a sauce made with white wine et al, usually with chicken or rabbit
GIROLLES wild mushrooms (Chanterelles - cantharellus cibarius)
JAMBON CRU/ D'AUVERGNE traditional dried and/or smoked ham
LARDONS larding bacon, usually diced “poitrine fumée” which is smoked streaky bacon
LENTILLES DE PUY authentic green lentils from the nearby Le Puy area
Besse10 Besse13
Besse7 Besse2 MACHE lamb’s lettuce (a winter salad)
MARC strong spirit distilled from wine pressings
MARINÉE marinated, steeped in a marinade
MARMITE a stew pot or what was cooked in it
MENU a set price menu
MIEL honey
MILLE-FEUILLE puff pastry - literally thousands of leaves
MISE EN BOUCHE an appetiser
MOELLE bone marrow
MORILLLES wild mushrooms (morels - morchella spp.)
MOUTON sheep (see also pieds de mouton below)
NOISETTES hazelnuts or choice cuts of meat
NOIX walnuts, also the tasty part of shellfish or special cuts of meat

MACHE lamb’s lettuce (a winter salad)
MARC strong spirit distilled from wine pressings
MARINÉE marinated, steeped in a marinade
MARMITE a stew pot or what was cooked in it
MENU a set price menu
MIEL honey
MILLE-FEUILLE puff pastry - literally thousands of leaves
MISE EN BOUCHE an appetiser
MOELLE bone marrow
MORILLLES wild mushrooms (morels - morchella spp.)
MOUTON sheep (see also pieds de mouton below)
NOISETTES hazelnuts or choice cuts of meat
NOIX walnuts, also the tasty part of shellfish or special cuts of meat
OMBLE CHEVALIER char, a trout species found in mountain lakes
ONGLET a tender cut of beef from the back
PANSETTE spherical sausage usually filled with lamb
en PAPILLOTE cooked in a paper or foil parcel
PATRANQUE local dish made from breadcrumbs, whey, green Cantal cheese, butter & garlic
PAUPIETTE thin slice of meat or fish
PATE dough / paste / pasta / pulp / pastry (not to be confused with paté)
PAVÉ a good piece
de PAYS local
PIEDS DE COCHON pig’s trotters, generally boned & stuffed
PIEDS DE MOUTON either sheep’s feet or wild mushrooms (hedgehog fungus hydnum repandum)
PINTADE/PINTADEAU guinea fowl/young guinea fowl
PISSENLIT dandelion, used in springtime salads
POIREAUX leeks
POMME strictly speaking apple, but often shorthand for potato
POULE a hen amongst other things, sometimes served as a confit (qv)
POULET chicken (a poussin is even younger)
POULETTE a smooth sauce with egg, lemon & parsley served with sweetbreads, veal, etc.
POUNTI a spinach/ham/egg/prune loaf, served sliced. Local speciality
PRUNE is a plum
PRUNEAU is a prune
PROVENÇALE the Provence style of cooking especially with tomatoes, olive oil & garlic
QUEUE DE BŒUF oxtail
RÉGIONAL local, an Auvergne speciality
RILETTE meaty sausage
RIS sweetbreads (rice is riz)
de SAISON of this time of year
SALERS local red cattle with sweeping horns, noted for their beef. Can also be their cheese
SUPPLÉMENT (DE CEPES) extra (ceps)
TARTIFLETTE a cheese, potato, bacon, white wine & onion dish originally from the Alps
TRANCHE slice
TRIPOUX local dish of meat parcels wrapped in fine tripe, a bit like a mini haggis
TROMPETTE DES MORTS wild mushrooms (Horn of Plenty craterellus cornucopioides)
TRUFFADE delicious local cheese and potato speciality, try it at the Grange aux Fleurs
TRUFFE truffles
VEAU veal, usually from a somewhat elderly “calf” 6 months or more old
VOLAILLE any poultry in theory, but generally chicken


Tipping
Menus rarely include a service charge and we usually leave a tip. However, if the owner is serving you, she/he may not expect one. For example, my hairdresser always rejects any attempt to give a tip. Di’s hairdresser is pleased to have one because she’s an employee. Going back to restaurants, we leave up to 10% if deserved, but it’s a tricky subject and staff in the service industries in France are better paid than their UK or US equivalents and enjoy better terms of employment. Naturally, we wouldn’t dream of leaving anything if the service was not good.

Vegetarians: France has virtually no vegetarians, though there is a vegetarian restaurant in Paris. La Fenoune did a vegetarian pizza. There is fish on most menus, or if stuck, ask for an omelette, if you can, add “with no meat” because the ethic is not understood. Mountain cooking had to be based on meat and cheese, as animals were the sole source of protein for a self-sufficient people at this altitude although green lentils are grown lower down. Vegetarian is végétarien, vegan is végétalien.
We take vegetarian friends to the Grange aux Fleurs. It’s possible to order a salad as a starter, asking for no meat (we can phone & forewarn them if you like), followed by truffade or fish, then cheese and pudding. Good food in pleasant surroundings.

Besse1 Besse20 Local wines
Taste wines in caves (cellars) near Clermont (e.g. Prugnard’s organic reds) and good whites at Veyre-Mouton (by Exit 6); you ought to buy something. Auvergne whites are more to our taste than the reds but we do enjoy the palatable red produced by Mr. and Mme. Prugnard at Orcet whose wines have been organic since 1971, winning many awards.
Once one of France’s major wine producing areas, the vineyards around Clermont were wiped out a century ago by phylloxera but there is now extensive replanting with resistant root stocks. Two of the better Auvergne reds are Boudes and Chateaugay though some are better than others. Little known & in my view preferable are Entraigues and Marcillac. However, we consider Auvergne wines are relatively expensive compared to similar quality wines from the Rhone valley or Bordeaux, and at over 1,000 feet, the climate is not as reliable as at lower altitudes.
Fish names are not consistent even within the same country. The French “Colin” and English “Coley” for example each seem to cover several distinct species. Additions and corrections especially welcome.
aiglefin / églefin haddock
aiguillats dogfish
anguille eel
araignée de mer spider crab
arc en ciel rainbow trout
bar sea bass
barbue brill
baudroie monkfish / angler fish
brème de mer sea bream
brochet pike
cabillaud cod
carpe carp
chapon Provencale for a big scorpionfish / rockfish
colin coley (or hake?)
colinot hake
congre conger eel
coquilles St Jacques scallops
crabe crab
crevettes shrimps
crevettes roses prawns
daurade / dorade sea bream
écrevisse freshwater crayfish
éperlans (tiny) smelt
ésprats / sprats sprats
étrille spider crab
fario European brown trout
flet flounder
flétan halibut/chicken halibut
gambas king prawns
grondin gurnard
laitance soft herring roe
langoustines large prawns
lieu jaune pollock
lieu noir coley / saithe
limande dab
lingue ling
lotte de mer monkfish / angler fish
loup de mer sea bass
maquereau mackerel
merlan whiting
merlu hake
mérou grouper
morue salt cod
muges / mulets grey mullet
omble chevalier char
perche perch
plie plaice
praires clams
raie skate / ray
rascasse rockfish / scorpionfish
rouget grondin gurnard
rouget de roche red mullet
roussettes dogfish
Saint Pierre John Dory
sandre European pike-perch, (& can be a sea fish)
saumon de fontaine American brown trout
serran sea bass
sole sole
sole limande lemon sole
sprats sprats
targuer topknot
thon tuna
tourteaux crab
truite de mer sea trout
turbot turbot
turbotin chicken turbot
vanneaux queen scallops
vivancau red snapper
zées dorées John Dory Fish

CLICK THE TUMBNAILS TO CHANGE THE LARGE IMAGE

  EMAIL US