from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Crème on the menu could be very
complicated.
complicated.
When visiting France for the primary time, it’s all too
simple to learn crème as cream and count on all cocktails or different drinks with crème within the title to have cream in all of them. Nonetheless, there are effective strains drawn between a Crème
de Pêche – an alcoholic peach liquor made with out cream and a Crème d’Avocat,
an avocado soup, sauce, or perhaps a dessert made with cream. A lot will depend on how
and the place the phrase Crème seems on the menu.
Soups, sauces, essential dishes and desserts that embody
cream however no alcohol are sometimes marked …. à la Crème and have been cooked in or
with cream.
cream however no alcohol are sometimes marked …. à la Crème and have been cooked in or
with cream.
Cream puffs with matcha custard cream and crème mousseline
with halved strawberries.
www.flickr.com/pictures/bittlesugarart/3965284400/
Crèmes with Alcohol That Comprise no Cream
To be an alcoholic crème a liquor should include between 15%
-55% of fruit or vegetable-based alcohol and a minimum of 250 grams (9 grams) of
sugar per liter. No milk or cream is included in an alcoholic crème, and their
manufacturing course of will take a minimal of 6 months with many taking longer. The fruit or vegetable on the label is
fermented (however not distilled); it’s macerated with the alcohol; that and the
sugar within the liquor makes the outcome creamy, extra viscous, extra syrupy, denser, and (clearly) sweeter
with out containing any milk merchandise. Imported merchandise like Baileys Irish
Cream are offered in France with their English names. Allowing
Bailey’s to be referred to as a crème could be thought-about a case of Lese Majesté by the
French alcoholic crème producers. The bureaucrats in Brussels spent years
placing all the principles collectively.
-55% of fruit or vegetable-based alcohol and a minimum of 250 grams (9 grams) of
sugar per liter. No milk or cream is included in an alcoholic crème, and their
manufacturing course of will take a minimal of 6 months with many taking longer. The fruit or vegetable on the label is
fermented (however not distilled); it’s macerated with the alcohol; that and the
sugar within the liquor makes the outcome creamy, extra viscous, extra syrupy, denser, and (clearly) sweeter
with out containing any milk merchandise. Imported merchandise like Baileys Irish
Cream are offered in France with their English names. Allowing
Bailey’s to be referred to as a crème could be thought-about a case of Lese Majesté by the
French alcoholic crème producers. The bureaucrats in Brussels spent years
placing all the principles collectively.
Any alcoholic liquor to be referred to as in France a
”liqueur” should have a minimum of 100 grams of sugar per liter, and the bottle label
or tag should clearly say liqueur, not crème. The step as much as Crème is obvious as
they should have a minimum of 250 grams of sugar per liter.
”liqueur” should have a minimum of 100 grams of sugar per liter, and the bottle label
or tag should clearly say liqueur, not crème. The step as much as Crème is obvious as
they should have a minimum of 250 grams of sugar per liter.
There are, clearly, extra
rules.
rules.
Extra rules embody the kind of alcohol, however and the way they obtain their AOP gongs., however all these intently typed pages may provide you with indigestion on the dinner desk, so
I’ve left them out. In any case, I recommend that as a substitute of memorizing all of the rules which will take up priceless time on a enterprise journey or trip I recommend that you simply begin discussing the following morning’s breakfast in France.
That, or examine what occurred once I ordered two fried eggs for breakfast, my
personal trials and tribulations,
I’ve left them out. In any case, I recommend that as a substitute of memorizing all of the rules which will take up priceless time on a enterprise journey or trip I recommend that you simply begin discussing the following morning’s breakfast in France.
That, or examine what occurred once I ordered two fried eggs for breakfast, my
personal trials and tribulations,
Crème
de Cassis de Dijon (a black currant cordial) is much more regulated than different Crème liqueurs because it should have a
minimal of 400g of sugar per liter. It should additionally include a minimum of 25% of the
Noir de Bourgogne blackcurrants. (Evaluate that to the non- alcoholic
blackcurrant UK cordial Ribena© that’s speculated to be actually wholesome for
children. I beloved it and nonetheless prefer it, nevertheless it solely accommodates 7% blackberries.
de Cassis de Dijon (a black currant cordial) is much more regulated than different Crème liqueurs because it should have a
minimal of 400g of sugar per liter. It should additionally include a minimum of 25% of the
Noir de Bourgogne blackcurrants. (Evaluate that to the non- alcoholic
blackcurrant UK cordial Ribena© that’s speculated to be actually wholesome for
children. I beloved it and nonetheless prefer it, nevertheless it solely accommodates 7% blackberries.
Cocktails with Alcoholic Crèmes
When
you’re utilizing Crèmes in cocktails or different recipes, it is best to use much less of a
Crème Liqueur in comparison with a standard liqueur. I like a Kir
Royale and make them when they’re an acceptable aperitif and they’re nonetheless within the prime ten cocktails in France even when their glow has dimmed within the UK and North America. I discovered way back that Crème de Cassis de Dijon with a
great glowing dry Crémant
makes an exquisite aperitif; however not in case you put greater than a teaspoon and a half of the Crème
de Cassis within the Champagne flute or coupe. An excessive amount of
and it is going to be undrinkable. You’ve got been warned, you may at all times add extra, however
fastidiously.
you’re utilizing Crèmes in cocktails or different recipes, it is best to use much less of a
Crème Liqueur in comparison with a standard liqueur. I like a Kir
Royale and make them when they’re an acceptable aperitif and they’re nonetheless within the prime ten cocktails in France even when their glow has dimmed within the UK and North America. I discovered way back that Crème de Cassis de Dijon with a
great glowing dry Crémant
makes an exquisite aperitif; however not in case you put greater than a teaspoon and a half of the Crème
de Cassis within the Champagne flute or coupe. An excessive amount of
and it is going to be undrinkable. You’ve got been warned, you may at all times add extra, however
fastidiously.
…. à la Crème – Dishes cooked in or with, or served with a cream
sauce.
sauce.
Épinards
à la Crème –
Creamed spinach.
à la Crème –
Creamed spinach.
Épinards à la Crème – Creamed spinach
Crème à Papet – A custard made with milk,
flour,
egg
yolks, sugar,
and cornflower orange-flavored custard that originated within the Franche-Comte
a part of the super
region of Bourgogne-Franche-Comté.
flour,
egg
yolks, sugar,
and cornflower orange-flavored custard that originated within the Franche-Comte
a part of the super
region of Bourgogne-Franche-Comté.
Crème Aigre or Crème Acide – Bitter cream. Surprisingly, bitter cream has solely been
usually obtainable in French supermarkets within the final fifteen years, till
then Crème Fraiche was used for imported dishes whose recipes included bitter
cream. Within the French-speaking a part of Canada, Crème Certain is the title used for
bitter cream.
usually obtainable in French supermarkets within the final fifteen years, till
then Crème Fraiche was used for imported dishes whose recipes included bitter
cream. Within the French-speaking a part of Canada, Crème Certain is the title used for
bitter cream.
Crème Anglaise – English cream or English
custard; fortunately, that is nothing like the true English custard and whether it is,
you should not be consuming it in France. Crème Anglaise is a creamy
vanilla-flavored custard sauce a lot utilized in pastries and likewise served with truffles
or fruits.
custard; fortunately, that is nothing like the true English custard and whether it is,
you should not be consuming it in France. Crème Anglaise is a creamy
vanilla-flavored custard sauce a lot utilized in pastries and likewise served with truffles
or fruits.
Crème au Beurre – A butter-based filling made in lots of flavors for
truffles and icing.
truffles and icing.
Crème Brulée – A calming creamy custard, served beneath
a caramelized crust. The unique model was taken by the French chef Alain Sailhac’ from a
related Catalan/Spanish dish referred to as Crème Catalan. Initially flavored with vanilla as we speak’s
crème brulée will include many many flavors.
a caramelized crust. The unique model was taken by the French chef Alain Sailhac’ from a
related Catalan/Spanish dish referred to as Crème Catalan. Initially flavored with vanilla as we speak’s
crème brulée will include many many flavors.
Crème Caramel or Crème Renversée –
Cream caramel, a custard baked in a caramel-coated mildew. Earlier than serving, the
custard shall be chilled after which turned out of the mildew onto a plate in order that
the caramel glaze shall be on prime.
Cream caramel, a custard baked in a caramel-coated mildew. Earlier than serving, the
custard shall be chilled after which turned out of the mildew onto a plate in order that
the caramel glaze shall be on prime.
www.flickr.com/pictures/istelleinad/3994098438/
Crème Caramel–The dish that influenced the
creation of its godchild crème brûlée. Crème Catalan is richer than crème brûlée and has a
thicker caramelized crust.
creation of its godchild crème brûlée. Crème Catalan is richer than crème brûlée and has a
thicker caramelized crust.
Crème Chantilly – Whipped
contemporary cream sweetened with sugar and initially flavored with vanilla. Immediately’s
Crème Chantilly could have many different flavors and also will be seen when made
with whipped greens or fruits.
contemporary cream sweetened with sugar and initially flavored with vanilla. Immediately’s
Crème Chantilly could have many different flavors and also will be seen when made
with whipped greens or fruits.
Crème d’Ail – Garlic cream is made with garlic
cloves cooked in milk after which combined with butter or crème fraîche
together with any additions the chef could have chosen. Garlic cream shall be on the
menu as a part of any variety of dishes.
cloves cooked in milk after which combined with butter or crème fraîche
together with any additions the chef could have chosen. Garlic cream shall be on the
menu as a part of any variety of dishes.
Crème de….This can be soup or sauce with
added cream, a milk-based dessert, or an alcoholic liquor constituted of fruit. The
soup shall be alcohol-free as are most essential dishes. Nonetheless, it’s right here that the
use of the phrase crème creates essentially the most confusion. French
cream soups or sauces aren’t at all times fruit or vegetable soups which have been
by way of an atomizer; many French crèmes will include items of the meat, fish,
or greens they’re made with. Alcoholic
Crèmes are the results of maceration with an alcohol base and the fruits or greens they’re made with. They could have wherever from 15 –55 p.c alcohol and require a
minimal of 250 grams of sugar per liter, some require 400 grams.
added cream, a milk-based dessert, or an alcoholic liquor constituted of fruit. The
soup shall be alcohol-free as are most essential dishes. Nonetheless, it’s right here that the
use of the phrase crème creates essentially the most confusion. French
cream soups or sauces aren’t at all times fruit or vegetable soups which have been
by way of an atomizer; many French crèmes will include items of the meat, fish,
or greens they’re made with. Alcoholic
Crèmes are the results of maceration with an alcohol base and the fruits or greens they’re made with. They could have wherever from 15 –55 p.c alcohol and require a
minimal of 250 grams of sugar per liter, some require 400 grams.
www.flickr.com/pictures/137131236@N08/32150080013/
Crème
de Framboise – A raspberry liquor.
de Framboise – A raspberry liquor.
Crème
de Framboise de Bourgogne – A liquor made with raspberries from Burgundy.
de Framboise de Bourgogne – A liquor made with raspberries from Burgundy.
Crème
de Noyaux – A nut liquor, a candy alcoholic liquor constituted of
the pits of assorted fruits, with an almond taste; related however not the identical as
the Italian Amaretto. Noyaux is French for pits, a fruit’s stone, or seed.
de Noyaux – A nut liquor, a candy alcoholic liquor constituted of
the pits of assorted fruits, with an almond taste; related however not the identical as
the Italian Amaretto. Noyaux is French for pits, a fruit’s stone, or seed.
The Crème de Cassis AOP is exclusive in requiring 400
grams of sugar per liter. It’s typically utilized in sauces and is behind the success
of the aperitifs Kir and Kir Royale and the dish Magret de Canard à la Crème de
Cassis – Duck breast ready with Crème de Cassis.
grams of sugar per liter. It’s typically utilized in sauces and is behind the success
of the aperitifs Kir and Kir Royale and the dish Magret de Canard à la Crème de
Cassis – Duck breast ready with Crème de Cassis.
Crème de Lait – A easy, conventional dessert made with milk, flour,
egg yolks, and sugar and flavored with lemon or vanilla, or because the chef
chooses. It could even be on the menu as a part of a sauce.
egg yolks, and sugar and flavored with lemon or vanilla, or because the chef
chooses. It could even be on the menu as a part of a sauce.
Crème Double – Double cream. (See Crème
Épaisse).
Épaisse).
Crème Chiboust also
called Crème Saint-Honoré – A patisserie cream created
in 1846 by a Parisian pastry chef, surprisingly sufficient referred to as Chiboust. The
fundamental recipe that Chiboust left for us has modified little over time other than
the unique vanilla flavoring that’s typically modified. The normal crème
Chiboust will nonetheless embody milk, vanilla, or different flavoring, egg yolks, and
sugar. These elements shall be used to create a crémé pâtissière and a meringue
Italien.
called Crème Saint-Honoré – A patisserie cream created
in 1846 by a Parisian pastry chef, surprisingly sufficient referred to as Chiboust. The
fundamental recipe that Chiboust left for us has modified little over time other than
the unique vanilla flavoring that’s typically modified. The normal crème
Chiboust will nonetheless embody milk, vanilla, or different flavoring, egg yolks, and
sugar. These elements shall be used to create a crémé pâtissière and a meringue
Italien.
Crème Du Barry or Crème Dubarry –
Cream of cauliflower
soup named after the well-known, or slightly notorious, mistress of Louis XV, the
Countess du Barry. (See Du Barry).
Cream of cauliflower
soup named after the well-known, or slightly notorious, mistress of Louis XV, the
Countess du Barry. (See Du Barry).
Crème Épaisse – A pasteurized cream with 30% fats, épaisse means
thick in French. Crème épaisse shouldn’t be confused with crème fraîche
épaisse.
thick in French. Crème épaisse shouldn’t be confused with crème fraîche
épaisse.
Thick Cream – Crème Épaisse
Crème Fleurette or Crème Liquide – Recent cream.
Crème Fouettée – Whipped cream, principally the identical as Crème Chantilly,
however normally with out the vanilla flavoring.
however normally with out the vanilla flavoring.
Crème Fermier – Recent cream from the farm. One other method a restaurant
could attempt to present their connection to nature.
could attempt to present their connection to nature.
Crème Fraîche – There is no such thing as a English translation for crème fraîche as
it’s a uniquely French creation and so crème fraîche it stays in English.
Crème fraîche’s style is someplace between bitter cream and contemporary cream with a
slight tang; it’s pasteurized and accommodates 30% plus fats and is simply made with
cow’s milk. Crème fraîche is the ingredient that produces a lot of that
vital, je ne sais quoi; that inexplicable, completely different style in French cream
sauces, cream soups, and different recipes.
it’s a uniquely French creation and so crème fraîche it stays in English.
Crème fraîche’s style is someplace between bitter cream and contemporary cream with a
slight tang; it’s pasteurized and accommodates 30% plus fats and is simply made with
cow’s milk. Crème fraîche is the ingredient that produces a lot of that
vital, je ne sais quoi; that inexplicable, completely different style in French cream
sauces, cream soups, and different recipes.
Crème Fraîche Légère –
A lighter type of crème fraîche; lower than 30% fats, as little as 18%! That’s
low? Every producer could determine how a lot fats their beneath 30% gentle crème fraiche
will include. Learn the main points on the carton or bottle; the share subsequent to
the phrase grasse is the fats content material.
A lighter type of crème fraîche; lower than 30% fats, as little as 18%! That’s
low? Every producer could determine how a lot fats their beneath 30% gentle crème fraiche
will include. Learn the main points on the carton or bottle; the share subsequent to
the phrase grasse is the fats content material.
Creme Fraiche Mousse cake.
www.flickr.com/pictures/cchen/2269712006/
Crème Frangipane – An almond-based custard filling, and likewise a sort of
pastry. The title is attributed to a thirteenth Century Italian nobleman Muzio
Frangipani who created a fragrance for scenting leather-based utilizing a bitter almond
base. Then, some 300 years later, French pastry cooks who favored the scent made
almond custard with an identical scent and named it after Senor Frangipani.
Frangipane can also be the title of a household of North American tropical shrubs with
aromatic, multi-colored flowers; Hawaii is the first grower of Frangipane
flowers as we speak, and the title can also be given to perfumes made from or with a scent
much like these flowers.
pastry. The title is attributed to a thirteenth Century Italian nobleman Muzio
Frangipani who created a fragrance for scenting leather-based utilizing a bitter almond
base. Then, some 300 years later, French pastry cooks who favored the scent made
almond custard with an identical scent and named it after Senor Frangipani.
Frangipane can also be the title of a household of North American tropical shrubs with
aromatic, multi-colored flowers; Hawaii is the first grower of Frangipane
flowers as we speak, and the title can also be given to perfumes made from or with a scent
much like these flowers.
Crème Glacée – A dessert cream with a milk base; this isn’t ice cream. It’s made with milk, egg whites, sugar, and normally a vanilla
flavoring and frozen earlier than serving. This dessert is usually served with fruit or
as a part of one other dish.
flavoring and frozen earlier than serving. This dessert is usually served with fruit or
as a part of one other dish.
Crème Légère – A light-weight cream. Mild has many meanings on the earth
of French delicacies, so take a look at the contents. One dairy could produce a light-weight cream
with 12% fats and one other with 30%.
of French delicacies, so take a look at the contents. One dairy could produce a light-weight cream
with 12% fats and one other with 30%.
Elle
& Vire Crème Légère
& Vire Crème Légère
Crème Liquide – Recent cream, normally 35% fats, learn the labels of
the assorted choices.
the assorted choices.
Crème Montée – A light-weight type of whipping cream. Common whipping
cream is crème fouettée in French, however it is a gentle cream much like a
single cream within the UK; it could be added on to a dish or whipped first.
(See Crème Fouettée).
cream is crème fouettée in French, however it is a gentle cream much like a
single cream within the UK; it could be added on to a dish or whipped first.
(See Crème Fouettée).
Crème Pâtissière – A thick pastry cream, normally vanilla flavored.
Crème pâtissière could also be made from milk, butter, eggs, sugar, and flour. Because the
title pâtissière implies, it’s a lot utilized by confectioners.
Crème pâtissière could also be made from milk, butter, eggs, sugar, and flour. Because the
title pâtissière implies, it’s a lot utilized by confectioners.
Crème Plombières – A custard full of contemporary fruits and egg whites. Plombières-Les-Bains
is a small city within the division of Vosges within the Lorraine a part of the region
of the Grand Est that since Roman instances has been acknowledged for the healing
powers of its mineral waters. Immediately these are fashionable baths with a
stunning setting and fifteen minutes from the ski slopes in winter. Add the small
on line casino and a few glorious native eating places and the baths deliver guests to the
city all 12 months spherical. Napoleon I’s first spouse Joséphine and plenty of of her pals
have been frequent guests to the baths. Nice
cooks got here to this city with their employers to organize grand dinners for his or her
well-known friends. Many dishes have been named
after the city and two are nonetheless well-liked sufficient for Crème
Plombières and a dessert referred to as Glacé Plombières or Délice Glacé de Plombières to be
on menus 2 hundred years later.
is a small city within the division of Vosges within the Lorraine a part of the region
of the Grand Est that since Roman instances has been acknowledged for the healing
powers of its mineral waters. Immediately these are fashionable baths with a
stunning setting and fifteen minutes from the ski slopes in winter. Add the small
on line casino and a few glorious native eating places and the baths deliver guests to the
city all 12 months spherical. Napoleon I’s first spouse Joséphine and plenty of of her pals
have been frequent guests to the baths. Nice
cooks got here to this city with their employers to organize grand dinners for his or her
well-known friends. Many dishes have been named
after the city and two are nonetheless well-liked sufficient for Crème
Plombières and a dessert referred to as Glacé Plombières or Délice Glacé de Plombières to be
on menus 2 hundred years later.
Crème Pralinée – Praline
cream. A crème pâtissière flavored with praline powder and used to fill
pastries. (See Crème Pâtissière and Praline).
cream. A crème pâtissière flavored with praline powder and used to fill
pastries. (See Crème Pâtissière and Praline).
Gateau Paris-Brest – Crème
Mousseline Praliné
Mousseline Praliné
The Paris-Brest cake is known as after the
world’s first long-distance bicycle race. The Paris-Brest Gateaux will nonetheless be
on fairly a number of menus on the finish of August, the race is held as soon as each 4 years, and the cake is made to
resemble a bicycle tire. It’s made with
puff pastry with a praline buttercream inside, and almond paste is
historically used for the wheel. Nonetheless, completely different cooks have completely different
traditions. The race was first run in 1891 and preceded
the Tour de France, which started in 1903. Since 1931 the PBP, the
Paris-Brest-Paris race, all 1,200 km (746 miles) of it, has turn into a as soon as each
four-year endurance race held in August. The race isn’t a pace race; slightly,
it’s a race of endurance and a spectacle with hundreds of members and
tens of hundreds of spectators. The minimal requirement is the completion of
the course inside 90 hours. It is a race for all women and men, and the principles are
the identical. This race is for you in case you are a superb randonneur, a confirmed
newbie long-distance bicycle owner, as skilled riders can’t enter. All you
need to do to have the glory of getting your title entered within the “Nice
Ebook,” the winners’ e book, is to complete the race in lower than 90 hours. The
time allotted consists of pit stops, sleep, and meals; in case you’re not again on time,
you misplaced.
world’s first long-distance bicycle race. The Paris-Brest Gateaux will nonetheless be
on fairly a number of menus on the finish of August, the race is held as soon as each 4 years, and the cake is made to
resemble a bicycle tire. It’s made with
puff pastry with a praline buttercream inside, and almond paste is
historically used for the wheel. Nonetheless, completely different cooks have completely different
traditions. The race was first run in 1891 and preceded
the Tour de France, which started in 1903. Since 1931 the PBP, the
Paris-Brest-Paris race, all 1,200 km (746 miles) of it, has turn into a as soon as each
four-year endurance race held in August. The race isn’t a pace race; slightly,
it’s a race of endurance and a spectacle with hundreds of members and
tens of hundreds of spectators. The minimal requirement is the completion of
the course inside 90 hours. It is a race for all women and men, and the principles are
the identical. This race is for you in case you are a superb randonneur, a confirmed
newbie long-distance bicycle owner, as skilled riders can’t enter. All you
need to do to have the glory of getting your title entered within the “Nice
Ebook,” the winners’ e book, is to complete the race in lower than 90 hours. The
time allotted consists of pit stops, sleep, and meals; in case you’re not again on time,
you misplaced.
Crème Renversée – See Crème Caramel.
Crème de Tartre – Cream of tartar. Cream
of tartar is tartaric acid. It’s a byproduct of wine manufacturing. It’s unlikely
to be on the menu, however mixed with baking soda is utilized in baking.
of tartar is tartaric acid. It’s a byproduct of wine manufacturing. It’s unlikely
to be on the menu, however mixed with baking soda is utilized in baking.
Crèmerie or Laiterie – A store promoting milk merchandise, these retailers may additionally
promote cheese and should, in actual fact, be a Fromagerie, a cheese store.
promote cheese and should, in actual fact, be a Fromagerie, a cheese store.
Crémeux, Crémeuse, Crémeuses – Creamy. A descriptive time period which may be used for a
creamy soup, sauce or salad dressing.
creamy soup, sauce or salad dressing.
Crémets
– Crémets are desserts made in lots of components of France normally with a contemporary,
white, strained, 35% fats cow’s milk cheese. There appear to be as many variations
of crémets as there are cities to call them; the distinction is within the flavorings
and additions.
– Crémets are desserts made in lots of components of France normally with a contemporary,
white, strained, 35% fats cow’s milk cheese. There appear to be as many variations
of crémets as there are cities to call them; the distinction is within the flavorings
and additions.
Crémeuse – see Crémeux.
——————————–
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019
——————————–
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names, and phrases which are seen on French menus. There are over 450 articles
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when together with the inverted commas), and search with Google, Bing, or one other
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names, and phrases which are seen on French menus. There are over 450 articles
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Linked posts for Crème
Farine
– Flour. The flour in your French bread, crepes, and different delights.
– Flour. The flour in your French bread, crepes, and different delights.
