French to English translations [PRO]
Art/Literary - Cooking / Culinary / Romance Novel | | French term or phrase: sucre ajouré | Contexte:
"A partir de fleurs et de feuilles en sucré tiré, il avait réalisé une compostion florale sur le devant du support. De même, il avait agrémenté sa partie arrière en y fixant artistiquement des flammes réalisées en **sucre ajouré.**"
Merci Beaucoup,
Barbara |
| | | openwork sugar | Explanation:
Not fundamentally different to the other proposals so far, but it does have the merit of being an "official" translation on the Coupe du Monde de la Patisserie site in respect of Gabriel Paillasson who invented the technique :
He is the initiator of several new professional techniques such as:
- chain saw ice sculpting,
- bubble sugar,
- carbonic sugar,
- OPENWORK SUGAR,
- sugar in 90° proof alcohol,
- Chocolate sprayed with CO².
http://www.cmpatisserie.com/2011/index.php/en/Concours/les-t...
Il est l'auteur de plusieurs nouvelles techniques professionnelles dont :
- la glace sculptée à la tronçonneuse,
- le sucre bullé,
- le sucre carbone,
- LE SUCRE AJOURÉ,
- le sucre dans l'alcool à 90°,
- le Chocolat pulvérisé avec du CO².
http://www.cmpatisserie.com/2011/index.php/Concours/les-them...
I guess "openwork sugar" makes sense when you know what it is, even if I'm happier with the construction as in "openwork sugar bowl" and "openwork sugar tongs".
|
| Selected response from:
xxxBourth
Local time: 02:32
| Grading comment Merci beaucoup.
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
6 mins confidence:   peer agreement (net): +2 confectionary lattice/lace (work)
Explanation:
"ajouré" refers to a pattern that has "openings and spaces"
|   Timothy Rake
Local time: 17:32
Works in field
Native speaker of:  English
|
| |
22 mins confidence:
6 hrs confidence: peer agreement (net): +1 openwork sugar
Explanation:
Not fundamentally different to the other proposals so far, but it does have the merit of being an "official" translation on the Coupe du Monde de la Patisserie site in respect of Gabriel Paillasson who invented the technique :
He is the initiator of several new professional techniques such as:
- chain saw ice sculpting,
- bubble sugar,
- carbonic sugar,
- OPENWORK SUGAR,
- sugar in 90° proof alcohol,
- Chocolate sprayed with CO².
http://www.cmpatisserie.com/2011/index.php/en/Concours/les-t...
Il est l'auteur de plusieurs nouvelles techniques professionnelles dont :
- la glace sculptée à la tronçonneuse,
- le sucre bullé,
- le sucre carbone,
- LE SUCRE AJOURÉ,
- le sucre dans l'alcool à 90°,
- le Chocolat pulvérisé avec du CO².
http://www.cmpatisserie.com/2011/index.php/Concours/les-them...
I guess "openwork sugar" makes sense when you know what it is, even if I'm happier with the construction as in "openwork sugar bowl" and "openwork sugar tongs".
| xxxBourth
Local time: 02:32
Native speaker of:  English
PRO pts in category: 88
|
| | |
| | Login to enter a peer comment (or grade) |
Return to KudoZ list
| Changes made by editors |
|---|
| Oct 27, 2011 - Changes made by Barbara Cochran: | | Created KOG entry | KudoZ term => KOG term |
|
|
| | | | X Sign in to your ProZ.com account... | | | | |
| KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases. See also: Search millions of term translations  |
The translation workplace 
