Glossary entry (derived from question below)
French term or phrase:
pommes de terre gourmandes
English translation:
gourmand-style potatoes / goose fat potatoes / sautéed potato slices/rounds
Added to glossary by
Veronica Coquard
Nov 29, 2007 15:56
16 yrs ago
2 viewers *
French term
pommes de terre gourmandes
French to English
Other
Cooking / Culinary
menu
Pommes de terre gourmandes au basilic pourpre
At first I thought this was a fancy way to describe potatoes (i.e. gourmet potatoes). However, based on my research on the Internet, this seems to be a specific dish (potatoes sliced into rounds and fried in oil or fat). I would like to avoid leaving it in French if at all possible, unless it is a very recognizable dish. I thought of "fried potato rounds" but this is a menu for an upscale restaurant and I'm not sure it's appropriate. Any suggestions?
This is what I found on the Internet:
http://www.michelleromy.com/recette_p_de_terre_gourmandes.ph...
http://www.isaveurs.com/recettes/recette_pommes_de_terre_gou...
http://www.icatoia.freesurf.fr/cuisine/legume/292.htm
At first I thought this was a fancy way to describe potatoes (i.e. gourmet potatoes). However, based on my research on the Internet, this seems to be a specific dish (potatoes sliced into rounds and fried in oil or fat). I would like to avoid leaving it in French if at all possible, unless it is a very recognizable dish. I thought of "fried potato rounds" but this is a menu for an upscale restaurant and I'm not sure it's appropriate. Any suggestions?
This is what I found on the Internet:
http://www.michelleromy.com/recette_p_de_terre_gourmandes.ph...
http://www.isaveurs.com/recettes/recette_pommes_de_terre_gou...
http://www.icatoia.freesurf.fr/cuisine/legume/292.htm
Proposed translations
(English)
Change log
Nov 30, 2007 16:34: PB Trans changed "Edited KOG entry" from "<a href="/profile/61173">PB Trans's</a> old entry - "pommes de terre gourmandes"" to ""gourmand-style potatoes / goose fat potatoes / sautéed potato slices""
Dec 3, 2007 08:18: Veronica Coquard changed "Edited KOG entry" from "<a href="/profile/61173">PB Trans's</a> old entry - "pommes de terre gourmandes"" to ""gourmand-style potatoes / goose fat potatoes / sautéed potato slices/rounds""
Proposed translations
+2
17 mins
Veronica Coquard
France
France
Native in English
Specializes in field
France
Votre élégance révélée à sa juste valeur
Native in: English (Variants: UK, US)
Works in: French to English, English
Related KudoZ points
:
8
Selected
gourmande-style potatoes
Since this does seem to be a specific dish (surprising, though)... I would leave at least the "gourmande" part in French, in italics, or even replace it by the better-known term "gourmet". The "style" bit is optional as well.
The goose fat makes me think of patates Sarladaises (but then I live in the southwest). It seems to be a key ingredient. You could always try working the main ingredients into the title of the dish as is often done in French menus. Example: "Potatoes (gently) sautéd in goose fat and seasoned with purple basil"... At least they'll know what they're getting!
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Note added at 27 mins (2007-11-29 16:24:24 GMT)
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...Although, reading back over your references, I'm not sure that the "sauté" part is universal. Some of them are positively deep-fried! You could always get around the problem by replacing "sautéd" with "cooked (in goose fat)".
The goose fat makes me think of patates Sarladaises (but then I live in the southwest). It seems to be a key ingredient. You could always try working the main ingredients into the title of the dish as is often done in French menus. Example: "Potatoes (gently) sautéd in goose fat and seasoned with purple basil"... At least they'll know what they're getting!
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Note added at 27 mins (2007-11-29 16:24:24 GMT)
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...Although, reading back over your references, I'm not sure that the "sauté" part is universal. Some of them are positively deep-fried! You could always get around the problem by replacing "sautéd" with "cooked (in goose fat)".
4 KudoZ points awarded for this answer.
Comment: "I could not get confirmation from the client if the potatoes are deep-fried, sautéed or cooked in goose fat. I decided to use "gourmand-style potatoes" as it fits my target audience (the bilingual city of Montreal). However, I am also adding "goose fat potatoes" and "sautéed potato slices" to the glossary. Thank you all for your input."
+6
9 mins
sauté potato slices
the 'sauté', which is commonly used in cookery in English, giving the dish a 'classier' feel.
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Note added at 13 mins (2007-11-29 16:10:30 GMT)
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or even sautéd, which is a valid word
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Note added at 13 mins (2007-11-29 16:10:30 GMT)
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or even sautéd, which is a valid word
Peer comment(s):
| agree |
Noni Gilbert Riley
: Just what I was about to write - debating whether to include "slices"! Sauté/sautéd/sautée/sautéed are ALL used!
4 mins
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Thank you, I put the slices in because of the recipes. I do agree though that vague is often safer in the art of translating culinary art and the words of the artists who write the menus
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| agree |
Victoria Porter-Burns
:
21 mins
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Thank you, Victoria.
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| agree |
Claire Cox
43 mins
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Thank you, Claire.
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| agree |
Arleene McFarlane
1 hr
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Thank you, Arleene.
|
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| agree |
Cervin
1 hr
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Thank you, Cervin.
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| agree |
Gaelle THIBAULT
2 hrs
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Thank you, Gaelle.
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44 mins
gourmet potato chips / gourmet potatoes
gourmand(e) is not a word that well recognised
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Note added at 46 mins (2007-11-29 16:43:17 GMT)
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or even gourmet-style
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Note added at 46 mins (2007-11-29 16:43:17 GMT)
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or even gourmet-style
Example sentence:
Are gourmet potato chips all they're fried up to be?
Reference:
Peer comment(s):
| neutral |
Melzie
: I think you'll find that those are what we Brits call crisps and that the above is a dish of quite thickly sliced spuds
1 hr
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The reference is to what 'we brits call' kettle chips, but gourmet potatoes do exist in thicker slices.
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| neutral |
Carol Gullidge
: nothing against this, but verslanglais already proposed it! Also, gourmand/e has been recognised in English for ages and ages (don't ask me how many, but a long time!)
1 hr
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Versanglais pushed the term aside backing 'Gourmande's, without saying why she/he had made the choice. Recognition is pretty much limited to which circles you move in I believe, and Gourmet is more commonly known.
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4 hrs
gourmet fry
Just an idea.
5 hrs
Greedy Potatoes with Thai Basil
WHY NOT? In my humble opinion this is a case where the literal translation actually works, (unless this is for a very stuffy establishment.
6 hrs
Goose fat potatoes with purple basil
Of course, you would have to check that it was goose fat.
http://gourmetaddict.blogspot.com/2006/09/goose-fat-potatoes...
http://gourmetaddict.blogspot.com/2006/09/goose-fat-potatoes...
13 hrs
Melissa McMahon
Australia
Australia
Native in English
Specializes in field
Australia
Related KudoZ points
:
35
game chips
"Game chips" are a traditional dish (to accompany game) of deep-fried potato rounds, but they are definitely deep-fried only. Just a possibility, especially if this associated with game dishes.
See eg.
http://www.foodiesite.com/recipes/2000-12/gamechips.xml
http://www.the-health-site.com/recipes/index.php?recipe=33
I would definitely try to work out whether goose fat is a key ingredient of this dish as apart from the extra appeal taste-wise of mentioning the goose fat in the description, it also sends a message as to the cooking method as these fats are used for high heat cooking (as Carol said, sauté suggests a lower heat than frying, but if it is specified "sautéed in goose fat" then it tells the - gourmand! - reader it was a higher heat without having to use the term "fried")
See eg.
http://www.foodiesite.com/recipes/2000-12/gamechips.xml
http://www.the-health-site.com/recipes/index.php?recipe=33
I would definitely try to work out whether goose fat is a key ingredient of this dish as apart from the extra appeal taste-wise of mentioning the goose fat in the description, it also sends a message as to the cooking method as these fats are used for high heat cooking (as Carol said, sauté suggests a lower heat than frying, but if it is specified "sautéed in goose fat" then it tells the - gourmand! - reader it was a higher heat without having to use the term "fried")
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