I could not help but to nominate an “olive of the month” after having tasted the green olive “Lucques” by the cooperative L’Oulibo in Bize-Minervois. Lucques has a characteristic, elongated shape and should preferably be enjoyed au naturel, with nothing added but water and salt. This way you really feel the flavours of the olive. [...]
Tag Archives | food
A memorable wine lunch in Languedoc
We were fortunate (you have to create your own luck!) to have a magnificent lunch and wine tasting at the wine tour we recently organised in the Languedoc-Roussillon. This district certainly merits becoming much better known among wine lovers: they make great wine and it is spectacularly beautiful. The small group of wine lovers that [...]
Buon natale! Italian Christmas
How is an Italian Christmas and an Italian Christmas dinner? Italy is a strange country, difficult to understand. Even for the Italians themselves. There is chaos in politics and in the traffic, but when it comes to food and drink you have to follow the rules. Otherwise you will be stared at or laughed at, [...]
Canard Apicius 2010, by Alain Senderens and Jérôme Banctel
Alain Senderens and Jérôme Banctel have shared with us their recipe for one of their signature dishes, the Canard Apicius 2010, including an updated wine suggestion, for an article that we have done on Alain Senderens for Chef Magazine in ther series on “Living Legends”. Here is the recipe in the original French. The English [...]
Åsa’s Pick of the Month is not a wine but: the best way to taste olive oil!
This month I will not give you a wine pick, says Asa. Instead I will recommend something that can be more of a gastronomic experience. When the tourist season is finished, the harvest is over and stored in the barns, or the cellars, the Italians begin putting on the table all the delicacies that autumn [...]
An introduction to truffles with Giorgio Colli
We have published a new video on our video channel on truffles. Earlier this year we met with a doctor in truffles, Dottore Giorgio Colli. Luckily we had the time to make a short video interview with Dottore Colli. In it he explains “all about truffles”, especially on the exclusive white truffle that has made [...]
An introduction to truffles with the truffles doctor Dottore Giorgio Colli | BKWine TV
Dottore Giorgio Colli gives a short introduction to truffles, what types of truffles there are and how you should prepare and serve them. Truffle is a type of mushroom. About a dozen truffle varieties are used in Europe. There is the white truffle, called in Latin Tuber Magnatum Pico. It is found mainly in the [...]
More Food Vocabulary Help
Dictionaries, vocabularies, lexicons Here are some suggestions for places to find more information and translations of food terms. We are happy to receive suggestions for other useful places to find information: suggestions. French-English Gastronomy, beyond.fr Cuisne et Terroirs, rechercher un produit The Food Thesaurus – lots of explanations in English but no translations Saveurs du [...]
Various and Other
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista DIVERS DIVERSE VARIOUS/OTHER bavaroise, f fromage, pudding bavarois beignet, m munk doughnut biscotte, f skorpa, kex biscuit, cracker, rusk (UK), Melba toast (US) cassonade, f (brune) farinsocker brown sugar chantilly – cf. crème chantilly chapelure, f ströbröd breadcrumbs confiture, f marmelad, sylt jam, [...]
Herbs & Spices
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista (FINES) HERBES, f, EPICES, f ÖRTKRYDDOR, KRYDDOR HERBS, SPICES ail, m, ails/aulx (pl), tête (f) d’a., gousse (f) d’a. vitlök, vitlökar, “hel” v., vitlöksklyfta garlic, (plural), bulb of g., clove of g. aneth, m dill dill basilic, m basilika basil cannelle, f kanel [...]
Mushrooms, fungi
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHAMPIGNONS, m SVAMP MUSHROOMS cèpe, m Karl Johan-svamp, karljohansvamp, stensopp porcini/cèpe mushrooms (boletus edulis) champignon (de Paris) champignon button/cultivated mushroom champignon sauvage skogssvamp wild mushroom chanterelle, f trattkantarell (Obs: ej “vanlig” gul kantarell) another kind of mushroom not in the chanterelle family but [...]
Fruit & Berries
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FRUITS, BAIES, m FRUKT OCH BÄR FRUIT, BERRIES abricot, m aprikoser apricot airelle, f (à fruits rouges) lingon lingon-berry agrume, m (mpl) citrusfrukt (vanl. plur.) citrus fruit (us. plur.) amande, f mandel almond ananas, m ananas pineapple arachide, f jordnöt peanut banane, f [...]
Fish, Shellfish & Seafood
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista Important: It is often VERY difficult to precisely translate the names of some fish. Fish species are not identical in different parts of the world … and the same name may actually be used for different fish. Or, a fish that you can [...]
Offal et al.
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista TRIPERIE/ABATS INÄLVSMATSBUTIK/INÄLVSMAT OFFAL andouille/andouillette, f inälvskorv sausage made of chitterlings cervelle, cerveau(x) (d’agneau, de veau) hjärna brains coeur, m hjärta heart foie lever liver langue, f tunga tongue moelle, f [mwal] märg (bone) marrow museau, m mule brawn (UK), headcheese (US) os, m [...]
Butcher
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista BOUCHERIE SLAKTARE BUTCHER BOEUF, m NÖTKÖTT BEEF aiguillette de rumsteck bakre delen av rostbiffen ? bavette/pavé/steak biffar med olika form steaks of different types (bavette=undercut) bifteck (kan vara, men är inte alltid) toppen på filén ? boeuf haché malet kött, köttfärs minced meat [...]
Game
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER, m VILT GAME biche, f hind doe cerf, m hjort deer chevreuil, m rådjur roe/venison élan, m älg elk, moose lièvre, m hare hare marcassin, m litet vildsvin young wild boar rassie, adj hängt hung renne, m ren reindeer sanglier, m vildsvin [...]
Game Birds
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER DE PLUME VILTFÅGEL GAME BIRDS bécasse, f morkulla woodcock canard (m) sauvage vildand wild duck faisan, m / faisane, f fasan pheasant perdreau, m ung rapphöna young partridge perdrix de neige, f fjällripa white grouse perdrix, f rapphöna partridge pigeon, m duva [...]
Poultry
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista VOLAILLE, f FÅGEL POULTRY aiguillette, f tunn skiva från bröstet thin slice from the breast aile, f bröstbit, vinge breast on the bone, wing caille, f vaktel quail canard de Barbarie stor sorts anka (mindre fet) (big) type of duck (less fatty), Barbary [...]
Charcuteries
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHARCUTERIES CHARKUTERIER ~DELICATESSEN andouille/andouillette, f inälvskorv sausage made of chitterlings boudin (m) blanc vit korv gjord på kalv/kyckling white pudding boudin, m (noir) blodkorv blood sausage, black pudding confit (m) de canard anka kokad och konserverad i sitt fett conserve of duck jambon [...]
Cheese
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FROMAGE OST CHEESE affiné lagrad matured (= kept by the cheese maker or cheese seller until it has matured) affineur en som mognadslagrar ost, vanligen en osthandlare someone who keeps the cheese to mature it; may be used to describe a cheese seller [...]
Food Dictionary Introduction
Short Gastronomic Glossary: English-French-Swedish This glossary contains words and expressions that you may encounter when you go shopping for food. It is based on real life experience which is why some translations are different from what you might find in (some) dictionaries. For example: all dictionaries that I have seen translates the French chantarelle to [...]
Vegetables
The vegetable section of our Gastronomic Dictionary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista LÉGUMES, m GRÖNSAKER VEGETABLES ail, m (gousse d’) vitlök (klyfta) (clove of) garlic arachide, f jordnöt- (t ex olja) peanut (e.g. oil) artichaut, m kronärtskocka artichoke asperge, f sparris asparagus aubergine, f aubergine aubergine (UK), eggplant (US) avocat, m [...]
Sex sells cheese
Maybe they simply thought it was worth a try. For the fifth consecutive year the Association Fromage et Terroir publishes a calendar with cheesy photos. Each year they have featured lightly clad ladies, but this year they go one step further to ‘unveil’ the attraction of cheese. The From’Girls calendar includes twelve juicy cheeses, as [...]
Wine-filled chocolate, wine-flavoured salt…
Christmas time is often when we indulge (more than usual) in sweets and other goodies. Is chocolate filled with wine the perfect Christmas present for the wine lover? 80% merlot, 20% cabernet sauvignon, 72 % cocoa, and 1.2% alcohol (that makes for 173.2% in total!). Indeed, it sounds very interesting but unfortunately we have not [...]
How to make gravlax – 10 easy steps
This is one of the very luxurious Scandinavian delicacies… Did you say luxurious? 1) It’s really easy to do, 2) salmon is not strikingly expensive… And it’s very good! Some call it gravlax salmon, which is a bit silly, since lax means salmon. It’s simply a marinated salmon (“grava” is a traditional way of marinating [...]
Åsa’s … olive oil of the month
Querce2 The olive oil of the month comes from Tuscany and the partly Swedish-owned farm Querce2, just south of Florence. They make an excellent oil that fulfils all requirements to be called “eccellente”, as the Italians would say. It has a low acidity, below 0.4%, is freshly pressed using only their own olives. The olives [...]
Grand Crus Classés, Grands Chefs Etoilés
Grand Crus Classés, Grands Chefs Etoilés By: Sophie Brissaud, photo Cyril le Tourneur d’Ison & Iris Sullivan, plus many contributing chefs and sommeliers Publisher: Editions de la Martinière It’s logical. This is a book made to impress, about wines made to impress, and about food designed to impress. It weighs in at 3 kg, almost [...]
Scandinavian Grand Slam in chef-Olympics Bocuse d’Or
This year, for the first time ever, the Bocuse d’Or competition (the “World Cuisine Contest”) was held outside of Lyons in France. It took place in Stavanger in Norway. The Bocuse d’Or is a competition for professional chefs from all over the world. The winner in this year’s competition was Geir Skeie from the Sovold [...]
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