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cours au sol 4S et S1
vas.
Apr 26, 2010 09:09
14 yrs ago
French term

crème brûlée de foie gras

French to English Other Cooking / Culinary
...and so far I have "crème brûlée au foie gras"

Well, that's no great advance, is it?
All help gratefully received. (I take size 40 in life jackets)

Not waving but drowning
Proposed translations (English)
4 +10 foie gras crème brûlée
5 +7 crème brûlée of foie gras
3 +2 fois gras brûlée
References
Entering the English language

Discussion

Evans (X) Apr 26, 2010:
In a Paris restaurant not so long ago, on hearing me discussing something with my daughter in English, I was proudly presented with their "English menu" which offered the delightful-sounding dessert of "Burn Cream". Thank you, I'll have some of that if I stay out in the sun too long...
Bourth (X) Apr 26, 2010:
Anyone coming to my village éponyme might get the chance to taste this in the local restaurant which does a trio au foie gras consisting of a piece or traditional foie poêlé, the crème brûlée version, and another as a glace in a miniature glass coupe. Yes, French chefs have gone in for turning the gastronomic world topsy turvey in terms of what things are called. The restaurant down the road has a thing called choucroûte de (something) as a dessert! Like the crème brûlée de foie gras it is presented in sheep's clothing but doesn't taste a bit like mutton.
Jack Dunwell (asker) Apr 26, 2010:
That's absolutely super thank you! Mark
Mark Nathan Apr 26, 2010:
Agree with French Foodie if this is the menu of a gastronomic temple with teams of whispering waiters.... In such places "crème brûlée" is more of a technique than a simple desssert, and so "a crème brûlée of something" is a justifiable construction, particularly when the "something" is a complicated item with four or five ingredients (crème brûlée of milk fed lamb hand-raised in the Pyrenees, marinated in Asian spices, layered in a millfeuille of fava bean purée and baby radicchio leaves etc) . But I think once these sorts of dishes become more mainstream and appear on menus in anglophone countries (rather than as a translation of a menu that has originated in France) the shorter less pompous sounding construction is acceptable.

Proposed translations

+10
4 mins
Selected

foie gras crème brûlée

Funnily enough, just translated the very same thing...

I cannot see any other serious options, since individually both these terms are usually left untranslated
Peer comment(s):
agree Evans (X) : yes, French terms English word order
2 mins
Thanks
agree Philippa Smith : Or, if you think it needs clarifying, "crème brûlée (made) with foie gras"...
4 mins
Thanks
agree emiledgar : Absolutely!
6 mins
thanks
agree Noni Gilbert Riley
7 mins
Thanks
agree carolynf : agree with Gilla, just right!!
14 mins
thanks
agree Tony M
29 mins
Thanks Tony
agree Estelle Demontrond-Box
36 mins
agree kashew
1 hr
agree Verginia Ophof
6 hrs
agree Colin Smith : hit's the spot (just like the dish itself!)
1 day 3 hrs
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Selected automatically based on peer agreement."
+7
6 mins

crème brûlée of foie gras

# [PDF]
Menu Affaires
File Format: PDF/Adobe Acrobat - Quick View
Crème brûlée of foie gras and gingerbread. Clams served in a small dish. Clafoutis of vegetables flavored with thyme. Gratin of pear and Sainte-Maure cheese ...
www.parismarriott.com/weddings/documents/CateringMenus08_00...
#
Super-rich foodies fly in for £15k-a-head banquet | World news ...
5 Feb 2007 ... Alain Soliveres, of Paris's Taillevent, will open with crème brûlée of foie gras with Tonga beans, while Antoine Westermann, ...
www.guardian.co.uk/world/2007/feb/05/travel.travelnews - Cached
#
L'Orangerie Restaurant - Menus
... Vegetable Salad with Exotic Cumbawa Lemon Leaves and Olive Oil Vinaigrette; La Creme Brulee $ 16.00: Creme Brulee of Foie Gras with Green Apple Mousse ...
www.losangelesrestaurants.com/menu.cfm/.../LOrangerie - Cached - Similar
#
Mmm. Mmmm. Now that's what I call a good dinner. [Archive ...
18 posts - 18 authors - Last post: 11 Feb 2007
Crème brûlée of foie gras with Tonga beans. Alain Soliveres (chef) 1990 Louis Roederer Cristal Tartar of Kobe beef with Imperial Beluga ...
forums.anandtech.com › AnandTech Forums › Social › Off Topic - Cached
Get more discussion results
#
Gourmet Dining in the Caribbean :: Caribbean Edge
The roasted duck breast is served with roasted figs and dried fruits while the grilled beef tenderloin is accompanied by a creme brulee of foie gras and ...
www.caribbeanedge.com/restaurants/gourmet_dining/ - Cached - Similar
#
A Taste of Charlevoix by George Fischer and Pascal Arseneau ...
It's very trendy for posh restaurants to flips things around - so in this case making an appetiser in what is traditionally a desert form. I have actually had this before, and it is basically foie gras made like a creme brulee - creamed smooth and served in a ramekin with a toasty/carmalised top.

Creme brulee of foie gras from the Ferme Basque by Chef Jean-Michel Breton at Fairmont Le Manoir Richelieu. Tartiflette of smoked salmon and young leeks by ...
bookreviews.krolltravel.com/culinary/taste-of-charlevoix-0092.html - Cached
#
Top 10 Feasts In History | Food | Channel4.com
The menu included 'creme brulee of foie gras with Tonga beans', 'tartare of Kobe beef with Imperial Beluga caviar and Belons oyster', ...
www.channel4.com/.../feasts-and-banquets-in-history_p_1.htm... - Cached - Similar
#
BBC NEWS | Asia-Pacific | Bangkok banquet beckons for rich
7 Feb 2007 ... The 11-course dinner opens with a creme brulee of foie gras, will progress through Japanese beef tartare with beluga caviar, to veal cheeks ...
news.bbc.co.uk/2/hi/asia-pacific/6335419.stm - Cached - Similar

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Note added at 8 mins (2010-04-26 09:18:11 GMT)
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Hi, for some reason my explanation did not appear when I posted!
It is quite trendy for posh restaurants to flip things around - so in this case serve an appetiser in what is traditionally a dessert form. I have actually had it this - essentially foie gras made just like a creme brulee - creamed smooth and served in a ramekin with a toasty/caramelised top. It's quite good, although I prefer it done traditionally :-)
Peer comment(s):
agree Noni Gilbert Riley : Well, if the Guardian says so... also inclined towards more traditiona presentations!
4 mins
agree writeaway
11 mins
agree Marianna Tucci
17 mins
agree Mark Nathan : see my discussion note
19 mins
agree, I was simply posting at the same time as you - both would work equally well, depending on the type of restaurant
agree Alison Sabedoria (X)
23 mins
agree EJP
54 mins
agree cmwilliams (X)
1 hr
Something went wrong...
+2
12 mins

fois gras brûlée

Sometimes, I have seen this used when the crème brûlée is flavoured with something else than the straightforward dessert. For example, Jamie Oliver has a "rhubarb brûlée" in one of his books...
Peer comment(s):
neutral writeaway : not something that sounds too tempting /well since it's not an 'obvious' combination (crème brûlée and foie gras), this really does sound like burnt foie gras. Imo, does not work at all in this case/@FF-'foie gras brulee' in the pic is not the same dish
6 mins
brûlée is often used as short for crème brûlée, actually
agree French Foodie : If Jamie uses it, then it must be OK :-) Also found many reliable English-language refs for this, eg www.nycfoodie.com/nycfoodie/index.php?entry=entry091118
20 mins
Thank you French Foodie
neutral Tony M : I agree with W/A: when used with an unexpected ingredient, this sounds faintly silly... 'crème brûlée' is widely known in EN, but 'brûlée' on its own is much less common.
22 mins
Thank you Tony, I think it is used quite a lot, especially when there is another ingredient, unusual or not.
agree Stephanie Ezrol : foie gras brûlée, seems to be the more common use in the U.S.
3 hrs
Thank you Stephanie
Something went wrong...

Reference comments

4 hrs
Reference:

Entering the English language

Foie gras brullee, with and without the accents definitely seems to have entered the English language, and not only in New York.

http://nymag.com/listings/restaurant/jean-georges/menus/main...

lunch
tastes of spring
Warm Green Asparagus Salad
Foie Gras brulee, Pineapple-meyer Lemon Jam

When the James Beard nominees were announced earlier last month, Michel Richard was nominated for the “Outstanding Chef” award and his book for “Best Cookbook in the Professional Point of View” category.

http://kitchenmusings.com/2007/04/the_ultimate_fi.html
This peaked my interest. I got Happy in the Kitchen out and started to browse through it more intently. A recipe caught my eye. Foie Gras Brulee — what in the world? At first I thought, “Eewww!” Throwing foie gras in with cream and eggs did not sound appealing! Besides, what an abomination to put foie gras through a blender! I shut the book, eyes looking upward and puckered my lips to one corner in deep thought. My inner voice chided loudly, “What happened to thinking outside the box?” With a sigh, I opened the pages of the book to the “weird” dish, and studied it with a more open mind.

http://chowhound.chow.com/topics/551284
foie gras brulee...as in creme brulee? fantastic! I had that here in Toronto at Tomi Kro and it was great!

http://www.harvardsquare.com/Home/Articles/Easter-Menu-s-In-...
Sandrine's Bistro

Appetizers

couscous tabbouleh, lemon vinaigrette
Assiette de la Forêt- Noire
long stem artichokes, Alsatian black forest ham, arugula lemon vinaigrette
Traditional Baked Alsatian Escargots

mussels steamed in Riesling wine,garlic, shallots & onions with pommes frites
Terrine de Foie Gras Maison Mi-cuit, sur Brioche

Hudson Valley foie gras with a dried gewürztraminer apricot
Foie Gras Farandole

terrine de Foie Gras brulee, Foie Gras mousse, pate Perigourdine with truffles
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