Restaurant french

[grunblack]

What else to call the thread!

Can anyone help me with some basic phrases which I would hear when dining out (and their English translation).

I learnt french about 10 years ago and would have to say am VERY rusty! I can say hello, my name, I would like, thank you etc... so quite basic at the moment.

[Truffaut]

First advice, make a list of everything (in English) that you ABSOLUTELY will not eat. Give us the list and we'll let you know the French words to avoid on the menu! That's often the easiest way to get through a mystery menu. And don't forget the little things like cilantro or mango juice that might be in a dish!

[annettecinca]

I know "well done" is "bien cuit", but how would one order steaks medium and medium-well?

[Sarastro]

First advice, make a list of everything (in English) that you ABSOLUTELY will not eat

This is of course an excellent idea but fail not to include those items "that you absolutely will not eat" for which there is no obvious English equivalent:

steak de cheval
violet
bulot
seiche

These come to mind quickly but there are probably several of the Lyonaise specialties as well for which some may posses unenthusiastic palates.

[Becky (Berkeleytravelers)]

Okay, "steak de cheval" is easy - but what's violet? (I assume given the warning that this does not refer to the flower, although in its candied form it is used to decorate pastries!)

[annettecinca]

Yes, and bulot? Is seiche some kind of fish?

[geordy]

Okay Bulot is large sea snails, seiche ..squid or cuttlefish, also large?

Violet?

[Sarastro]

Violet is a non commercially harvested sea creature.

They are appearing less and less often and are becoming harder and harder to find. They are generally round about 2 inches (1 cm) in diameter. They have no particular shape and are usually very dark in color.

Only the yellow/orange interior meat is eaten. They are served sliced in halves. It is only in recent years that I have found sufficient courage to try violet but as of this date, I still looking forward to my first bite. Until then, I cannot even confirm if they are served raw or not.

Perhaps they exist in areas other than the south of France but I have never seen then elsewhere.

Another food somewhat particular to the western Mediterranean are tellines. These are small clam like creatures about 1/2 inch in diameter. They are served in either a classic vinaigrette sauce or a bourride sauce with the shell attached.

To enjoy tellines alone is worth the voyage south.

[annettecinca]

I generally agree about ordering steak/frites, Gitte. And thanks for reminding me about that old thread--I was going to post a link to a downloadable menu translator and must have forgotten, so here it is:

www.intimatefrance.com/glossarypag.pdf

After reading thru it again, I'm not seeing any mention of medium-well doneness tho. This came up last fall when in France with friends, and thought I'd be prepared if it creeps up again. Maybe I'll have to find a picture, huh?!

[Shoesy]

Gitte - The steak in your pics look like the filet mignon we had at my daughter's wedding. ;D

[geordy]

I'm having a "red meat attack" looking at those photos and it is only 8:30AM! Steak and Eggs anyone?

[annettecinca]

geordy said:

I'm having a "red meat attack" looking at those photos and it is only 8:30AM! Steak and Eggs anyone?

Mmm, yes, make that two please!

[grunblack]

Thanks for the links. I remember a french food glossary that was posted a while ago and have found that useful - just need to go through all 40 (or so) pages and highlight the absolute will not eats.