Travel Reference
In-Depth Information
Thon crudités
(tohn krew-dee-tay): Tuna with tomatoes, lettuce, and maybe cucum-
bers, but definitely mayonnaise.
Anything served
à la provençale
(ah lah proh-vehn-sahl) has marinated peppers, to-
matoes, and eggplant. A sandwich
à la italienne
is a grilled
panini
.
Typical
quiches
you'll see at shops and bakeries are
lorraine
(ham and cheese),
fro-
mage
(cheese only),
aux oignons
(with onions),
aux poirreaux
(with leeks—my favorite),
aux champignons
(with mushrooms),
au saumon
(salmon), or
au thon
(tuna).
The quintessentially French thin pancake called a crêpe (rhymes with “step,” not “grape”)
is a good budget standby: It's filling, usually inexpensive, and generally quick. A place
that sells them is a
crêperie
(krehp-uh-ree).
Crêpe Lingo
During slow times, the
crêperie
chef might make several crêpes to be stacked up,
then reheated later. Don't be surprised if he doesn't make a fresh one for you.
French
Pronounced
English
crêpe (salée)
krehp (sah-lay)
(savory) crêpe
galette
gah-leht
buckwheat crêpe
au fromage
oh froh-mahzh
with cheese
...jambon
zhahn-bohn
...ham
...oeufs
uhf
...egg
...champignons
shahn-peen-yohn
...mushrooms
crêpe sucrée
krehp sew-kray
sweet crêpe
au sucre
oh sew-kruh
with sugar
...chocolat
shoh-koh-lah
...chocolate
...Nutella
new-teh-lah
...Nutella
...confiture
kohn-fee-tewr
...jam
...chantilly
shahn-tee-yee
...whipped cream
...compote de pommes
kohn-poht duh pohm
...apple jam
...crème de marrons
krehm duh mahrohn
...chestnut cream
