Burgundy Gala w/multicourse dinner

Peter Creasey

Peter Creasey

Peter Creasey
THE MENU

chevdalm.jpg
THE COURSES







. . . . . . Pete
 
THE WINES

Domaine Latour-Giraud Meursault Les Perrières 1er Cru '09 -- Pale yellow, mild scents of white fruits, soft and unassuming profile, surprisingly evolved, wide variances in different pours.

Domaine William Fèvre Chablis Les Preuses Grand Cru '08 -- Light yellow, fleeting citrus aromas, some evidence of madeirization, components could use a bit more zest and substance.

Bonneau du Martray Corton-Charlemagne Grand Cru '07 -- Light golden, citrus and nutty bouquet, medium body, fair energy and power, all the right elements, some vanillin notes.

Domaine Dujac Gevrey-Chambertin Aux Combottes 1er Cru '04 -- Dark red, spicy nose with dark fruits, some earth, perhaps a bit disjointed, medium tannins and acid, more brawny than elegant.

Joseph Drouhin Clos Vougeot Grand Cru '02 -- Medium red, berries and cherries, dark fruits, still a bit closed, firm tannins buffered by the fruit, some dusty dryness to the profile, earth, probably needs time.

. . . . . Pete
 
En l'honneur des grands chefs Français :
Tarte aux oignons "caramilisées" (sic) et "thyme" (sic).

Nice joke !

Best regards
pierre-alain
 
Pierre, Thanks for the reply!

I see the first word was misspelled.

What was wrong with "thyme"?

I believe only the dinner courses honored the designated chefs.

Just curious...no problem! What is the humor that you detect?

. . . . . Pete
 
originally posted by Jonathan Loesberg: "Thyme" in French is "thym."
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Jonathan, No agenda...just FYI!

Google translate has the English and French versions spelled exactly the same way -- thyme. There is no mention of "thym".

. . . . . Pete
 
I assume I can guess the answer judging by the tone of your "suggestion".

I am (and I assume the menu author is) more familiar with the "thyme" version.

Not that it really matters!

. . . . . . Pete
 
Okay, guys, my only knowledge on all of this is what I have googled. As indicated already, I have no intention to be argumentative, especially on something so minor as this.

My googling gives the impression that the menu author had justification for assuming that "thyme" is an acceptable French usage.

This would seem to be a shortcoming of google in this particular case.

I do appreciate everyone being assertive as to the true facts with this so that there is no lingering misunderstanding.

I would correct the menu if it could be possible.

. . . . . Pete
 
No big worry, Pete--I couldn't write an error-free menu in French to save my life. (Which might be why I don't try...).

But google leaves words in their original form when it doesn't know how to translate them. It's peculiar that such a simple translation didn't make it through, but it could be that google's databases don't have enough menus.
 
Hence my suggestion. When one googles a phrase that doesn't exist, such as "infusion de thyme", it prompts you to see if you meant "infusion de thym". This might lead one to conclude that the problem is "thyme."

I think the overall point here, as SFJoe gently points to, is why does the chef (or if the "menu author" is not the chef, then that person) use French at all, especially where the name or description of the dish is not copied directly from the menu of a restaurant in France. (BTW, I'd love to know whether the George Blanc dish had actual cream of candy apple as the base or just the slices. I have only been to GB once and, it was 12 years ago. I don't recall seeing that dish.)
 
originally posted by kirk wallace: I'd love to know whether the George Blanc dish had actual cream of candy apple as the base or just the slices.
Click to expand...

Kirk, Interesting as we have also focused on that matter of curiosity.

There was some sort of what I would call a puree on the bottom but, despite our best efforts thus far trying to figure it out from memory, we can't say if it might have been "cream of candy apple".

This was a very good dish, but perhaps more compelling was the scallop and foie gras presentation -- a combination I can't recall having (or imagining) before. The textures and overall combination of ingredients were memorable.

The food at this event showed better than the wines...fortunately or unfortunately!!!

. . . . . . Pete
 
Pete, I understand that books are so last Tuesday, so no one would simply just consult a French-English dictionary, but if you want to check a translation on line, there are easy ways to do it. Next time, just Google Larousse or Reverso or Word Reference. I tremble to suggest it, but you might also consider Lexilogos, though for translating "thyme," I would agree that that would be overkill.
 
originally posted by Jonathan Loesberg:
Pete, I understand that books are so last Tuesday, so no one would simply just consult a French-English dictionary, but if you want to check a translation on line, there are easy ways to do it. Next time, just Google Larousse or Reverso or Word Reference. I tremble to suggest it, but you might also consider Lexilogos, though for translating "thyme," I would agree that that would be overkill.
Click to expand...

I would do it but I don't have the thyme...ba dump dump
 
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