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Post by hkpuipui99 on Dec 15, 2007 17:46:29 GMT -5
Any recommendations regarding menu translation books? This is one thing I really dread about.
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Post by trechic on Dec 15, 2007 20:30:45 GMT -5
Hi, D. I suggest "Eating and Drinking in Paris" "The ultimate French menu translator ... Pocket restaurand and food guide.." Andy Herbach and Michael Dilon
I believe I found it at either Borders Books or Amazon.com It helped me tremendously. I am sure there will be other suggestions coming thru shortly... Tre
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Post by Truffaut on Dec 15, 2007 22:04:29 GMT -5
There are few things I really detest about Paris, but one of the real "biggies" is that servers expect you to know what you want to eat the moment you walk through the door. I can't begin to say how many times we have to send the server away at least twice so we can study the menu (and I'm basically menu-fluent).
Menu translators can be difficult to use. I often advise that the best strategy is to memorize the names of the few foods that you absolutely WILL NOT EAT UNDER ANY CIRCUMSTANCES. That's much easier than knowing the words for all the things you do like. Also, don't forget to know the words for herbs that you don't like, as this can often be the sticking point for a menu item.
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Post by hkpuipui99 on Dec 15, 2007 22:44:22 GMT -5
I can't wait to have some French Onion Soup / Escargot / Raw Beef!
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Post by iloveparis on Dec 16, 2007 9:22:09 GMT -5
Patricia Wells has a comprehensive downloadable menu translation file on her website: www.patriciawells.com/glossary/atoz/glossary.htmYou can download a word file or a pdf file. Elle PS I also use Truffaut's strategy - lists of things I won't order, as well as those I love ...
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Post by trechic on Dec 16, 2007 9:45:17 GMT -5
Excellent advice, Truffaut! This little guide was my bedtime reading for many months before leaving for Paris! Even still, I/we needed to ask for help by our server and were always answered in a polite and respectful manner.
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Post by Truffaut on Dec 16, 2007 19:25:05 GMT -5
Another tip is to pick up the terms for certain regional styles:
"Florentine" will always have spinach. "Lyonnais" will usually have onions. "PƩrigourdain" could have foie gras, duck, truffles "NiƧoise" is likely to have garlic, onions, tomatoes, olives "Normand" is likely to have lots of cream and butter, possibly Calvados, and depending on the dish, shellfish
These are just some starters.
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Post by cybee on Dec 16, 2007 21:20:43 GMT -5
Your menu "regional style" list is excellent, Truffaut! Merci!!! I have jotted this info down and know it will be tres helpful!
Iloveparis, that is a great downloadable menu translation list that I am printing up right now! Merci aussi!
Treschic, I will have to check out that book on Amazon!
Good luck hkpuipui99! Don't worry too much, I suspect you will do just fine! (btw, I like your avatar a lot!).
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Post by Shoesy on Dec 16, 2007 22:50:44 GMT -5
Truffaut - Thanks for those regional hints. Hmmm.....I guess I'll be keeping away from that Normand style.
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Post by hkpuipui99 on Dec 18, 2007 18:55:23 GMT -5
just printed the menu translations. It's gonna be very well used! and thanks for the regional explanation. Definitely will put those to good use as well :-)
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