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retour des îles

English translation: caribbean style

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:retour des îles (gastron.)
English translation:caribbean style
Entered by: Nikki Scott-Despaigne
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05:54 Sep 3, 2001
French to English translations [PRO]
French term or phrase: retour des îles
This is a kind of "one-off". This is a series of menus on offer at a yacht-racing evening function. (For those who know me a bit now, boats had to come into it somewhere!).

One of the dishes is described as below. The only bit I am lacking inspiration for is "retour des îles" which is in inverted commas in the original. I believe it is spicy, but would like something in stead of spicy island sauce.

"Le millefeuille craquant de pommes de terre et de pigeion, sa cuisse confite en civet, jus façon "retour des îles".

I usually roast pigeon and tend to do "civet" my lapins if you see what I mean. So I'm out to learn more than just a bit of terminology on this one!
Nikki Scott-Despaigne
Local time: 19:27
carribean-style jus
Explanation:
I have actually found the same dish on the menu of a hotel in Montpellier, where it is translated as 'bitter cocoa sauce'...!

"Roast pigeon filet, curried giblets en pastilla, buttered pear, bitter cocoa sauce".

Check out the link and see what you think... Meanwhile, I'll keep on hunting for you :D

I also suggest asking Alix, whose husband is a professional chef!
Selected response from:

jgal
Local time: 19:27
Grading comment
I like this one. It is as evocative as "retour des îles". (I had thought about asking Alix too). Thanks Julia.

Nikki
4 KudoZ points were awarded for this answer

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Summary of answers provided
na +1carribean-style jus
jgal
nabitter cocoa sauceDavid Sirett
naretour des îlesSerge L
naBack from the isles
Maya Jurt


  

Answers


8 mins
Back from the isles


Explanation:
Sorry, can't say what this sauce is like. So it is just plain 'back from the isles'

Couldn't you ask for the spices they use? I bet cinnamon and cloves are to of them. How about Cinnamon Island?



Maya Jurt
Switzerland
Local time: 19:27
Native speaker of: Native in GermanGerman, Native in FrenchFrench
PRO pts in pair: 412
Grading comment
Thanks for your suggestion but I feel it is too literal.
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The asker has declined this answer
Comment: Thanks for your suggestion but I feel it is too literal.

15 mins
retour des îles


Explanation:
je mettrai quelque chose du style "with tropical fruit", étant donné que la composition du mets semble varier:

1)Salade exotique

" retour des îles "

aux cœurs de palmiers et ananas

2)voici une recette copmplète:

Recette Retour des îles en chaud-froid, sorbet citron
Eric Tournayre

Pour 6 personnes

- 6 citrons non traités
- Sucre semoule
Pour le sirop :
- 2 bananes
- 1 ananas
- 1 mangue
- 3 kiwis
Pour le sorbet :
- 250 g de sucre semoule
- 250 g d'eau
- 250 g de jus de citron
Pour la crème anglaise à l'orange :
- 1/2 l de jus d'orange
- 4 jaunes d'œufs
- 100 g de sucre
- 1 gousse de vanille.

w Pour le sorbet citron : chauffer l'eau à 50 °C, ajouter le sucre et porter à ébullition. Ajouter le jus de citron et laisser refroidir. Verser en sorbetière et turbiner. Réserver au congélateur.
w Choisir 6 gros citrons, couper les deux extrémités et ôter la pulpe à l'aide d'une cuillère. Les plonger dans une casserole d'eau froide et porter à ébullition pour les faire blanchir. Répéter cette opération deux autres fois. Peser les écorces de citron et mesurer une quantité de sucre équivalente. Confire les coques des citrons dans un sirop pendant 6 heures à 80 °C.
w Éplucher tous les fruits. Couper les kiwis en fines tranches et les réserver. Détailler les autres fruits en petits cubes, puis les faire doucement revenir à la poêle avec du sucre cassonnade. Réserver ces fruits tièdes.
w Garnir les coques de citron du mélange de fruits tièdes. Disposer les tranches de kiwis en corolle et les garnir de fruits tièdes également. Servir ce dessert avec une boule de sorbet au citron et une crème anglaise à l'orange.

Vin conseillé :
coteaux du layon,
château de la Guimonière,
Rochefort-sur-loire (49)

Bon appétit et bon courage ;-)

Serge L.








    Reference: http://www.tele-restaurant.ch/traiteur/menus.htm
    Reference: http://www.lhotellerie.fr/lhotellerie/Recettes/Epicuriennes/...
Serge L
Local time: 19:27
PRO pts in pair: 227
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22 mins peer agreement (net): +1
carribean-style jus


Explanation:
I have actually found the same dish on the menu of a hotel in Montpellier, where it is translated as 'bitter cocoa sauce'...!

"Roast pigeon filet, curried giblets en pastilla, buttered pear, bitter cocoa sauce".

Check out the link and see what you think... Meanwhile, I'll keep on hunting for you :D

I also suggest asking Alix, whose husband is a professional chef!


    Reference: http://www.jardin-des-sens.com/anglais/savoir.html
jgal
Local time: 19:27
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
PRO pts in pair: 897
Grading comment
I like this one. It is as evocative as "retour des îles". (I had thought about asking Alix too). Thanks Julia.

Nikki

Peer comments on this answer (and responses from the answerer)
agree  Alexandra Hague: EXCELLENT RESTAURANT TOO!
12 mins
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33 mins
bitter cocoa sauce


Explanation:
This is the translation given for what appears to be the same dish on the web site of a Michelin three-star restaurant.


    Reference: http://www.jardin-des-sens.com/anglais/lesmenus.html
    Reference: http://www.jardin-des-sens.com/lesmenus.html
David Sirett
Local time: 19:27
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 2045
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