Jun 13, 2005 12:15
18 yrs ago
French term
France
ailerons et bouillon de poule fumé au sapin
French to English
Other
Cooking / Culinary
gala menu for top resto
I understand what this is, of course, but have been going round in circles to find a graceful AND appetizing way of saying this for this New Year's Eve gala menu for one of Paris' very top restaurants.
Proposed translations
(English)
Proposed translations
+2
11 mins
French term (edited):
ailerons et bouillon de poule fum� au sapin
Selected
pine-smoked chicken wings in bouillon
Just an idea! I must admit I find it difficult to visualize as a dish --- is it lumpy soup or runny meat?
As for pine-smoking, I'm surprised they go for that, I was always told to avoid resinous woods... you learn something every day! Perhaps they burn pine-NEEDLES instead...
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Note added at 43 mins (2005-06-13 12:59:19 GMT)
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Does make more sense with the extra context; I would imagine it as a truffle-scented ring baba, steeped in vin jaune and bouillon, with the wings piled up in the centre, just as you would usually do with the fruit in a \'rum baba\'
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Note added at 47 mins (2005-06-13 13:03:25 GMT)
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I suppose if you\'re really stuck for a pretentious and poetic synonym for \'wings\', you could always try \'pinions\' (cf Icarus etc.)
:-)
Interestingly enough, OED does actually give this as a culinary term, so you\'d be in good company!
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Note added at 22 hrs 31 mins (2005-06-14 10:46:48 GMT) Post-grading
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I think we\'ve all missed something here!
In fact, \'ailes\' is the normal word for wings (I\'ve just been reminded of this in some supermarket bumph that arrived), and the French word \'aileron\' does indeed mean pinion or wing-tip, and is used that way in food terminology. As far as I have been able to observe it, \'aile\' seems to mean the meatier first part of the wiong, whereas \'aileron\' seems to mean the boring bit on the end with hardly any meat on. Though I have seen these two terms used in various ways, sometimes contradictroy, depending on which manufacturer or supermarket chain it is.
Even Robert + Collins gives \'pinion\' as the translation of \'aileron\' in a volatile context.
As for pine-smoking, I'm surprised they go for that, I was always told to avoid resinous woods... you learn something every day! Perhaps they burn pine-NEEDLES instead...
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Note added at 43 mins (2005-06-13 12:59:19 GMT)
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Does make more sense with the extra context; I would imagine it as a truffle-scented ring baba, steeped in vin jaune and bouillon, with the wings piled up in the centre, just as you would usually do with the fruit in a \'rum baba\'
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Note added at 47 mins (2005-06-13 13:03:25 GMT)
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I suppose if you\'re really stuck for a pretentious and poetic synonym for \'wings\', you could always try \'pinions\' (cf Icarus etc.)
:-)
Interestingly enough, OED does actually give this as a culinary term, so you\'d be in good company!
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Note added at 22 hrs 31 mins (2005-06-14 10:46:48 GMT) Post-grading
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I think we\'ve all missed something here!
In fact, \'ailes\' is the normal word for wings (I\'ve just been reminded of this in some supermarket bumph that arrived), and the French word \'aileron\' does indeed mean pinion or wing-tip, and is used that way in food terminology. As far as I have been able to observe it, \'aile\' seems to mean the meatier first part of the wiong, whereas \'aileron\' seems to mean the boring bit on the end with hardly any meat on. Though I have seen these two terms used in various ways, sometimes contradictroy, depending on which manufacturer or supermarket chain it is.
Even Robert + Collins gives \'pinion\' as the translation of \'aileron\' in a volatile context.
Peer comment(s):
| agree |
Dr Sue Levy (X)
: wings of pine-smoked chicken and its bouillon perhaps? If people are going to get wings on their plates, you can't call them anything else - no matter how humble they may seem (my cat and I think they're the best part ;-))
25 mins
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Thanks, Sue! I agree that a wing is a wing is a wing... I honestly don't prefer your word order, but each to their own idea... ;-) With your cat, that makes 3 of us then!
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| agree |
Catherine Christaki
4 hrs
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Thanks, Catherine!
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4 KudoZ points awarded for this answer.
Comment: "Ah, but despite my great love of the OED, the modern Oxford tells me that "pinions" are in fact wing TIPS today! I broke down and rang the client, and it would seem the baba is prepared savory like the classic individual (not ring) form of the dessert, and the broth comes with the wings floating in it. Mystery resolved, and thank you!"
9 mins
French term (edited):
ailerons et bouillon de poule fum� au sapin
fir-smoked chicken wings and its broth
how about that? Does it help?
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Note added at 11 mins (2005-06-13 12:26:58 GMT)
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... or rather their broth, plural
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Note added at 11 mins (2005-06-13 12:26:58 GMT)
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... or rather their broth, plural
41 mins
French term (edited):
ailerons et bouillon de poule fum� au sapin
spruce smoked hen wings and broth/spruce smoked broth and hen wings
I understand what you mean with finding a simple and appetizing phrase ... "sapin" is a kind of pine, specifically => spruce or fir, and spruce sounds better to my ears (fir=>fur, yuck!). Hen sounds is more "foody" than just plain chicken, and sounds better than than "adult female chicken".
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Note added at 43 mins (2005-06-13 12:59:20 GMT)
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Oops, instead of \"Hen sounds is more \"foody\"\", should have said \"Hen sounds more \"foody\"\". Gotta wipe off my keyboard...
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Note added at 43 mins (2005-06-13 12:59:20 GMT)
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Oops, instead of \"Hen sounds is more \"foody\"\", should have said \"Hen sounds more \"foody\"\". Gotta wipe off my keyboard...
1 hr
French term (edited):
ailerons et bouillon de poule fum� au sapin
PIne-smoked chicken wings served with smoked chicken boullion
I imagine the wings being done roasted over pine giving them a smoky flavour and being served with a boullion made from smoked chicken - any other idea of having chicken wings in boullion sounds a bit too strange for a high class restaurant
Discussion
As for fir-tree flavored chicken appendages floating in their own broth, accompanied with vin jaune-flavored (and vin jaune is an acquired taste in itself) baba to accompany it, I have to admit I think they won't be getting many takers! =:-o But I promise you, this is one of the tip top restaurants in Paris! Amazing...
ailerons et bouillon de poule fum� au sapin"...sorry, I should have put it all.