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Provincial French
CSCA - The Mountains - Savoy, Dauphine, Auvergne, Limousin
| Term | Definition |
|---|---|
| TETE DE MOINE | Monk’s head mushrooms |
| FIAISE DES BOIS | Tiny wild strawberries. |
| NOIX | Walnuts |
| MARRONS | Chestnuts |
| A LA DOUPHINOISE | With potatoes |
| POMMES DE TERRE DAUPHINOISE | Thinly sliced potatoes mixed with milk (crème fraiche), salt and pepper, nutmeg, beaten eggs, and Gruyère. |
| A LA SAVOYARDE | With potatoes |
| OMELETTE A LA SAVOYARDE | Sliced potatoes fried in butter made like a griddle cake with a shaving of Gruyere cheese. |
| GRATIN SAVOYARDE | Same as Pommes de terre Dauphinoise but with stock instead of milk. |
| GRATIN | Designates a crust. |
| FARCON | Sweetened white potatoes baked in an oven. |
| CARDOON | Artichoke-like vegetable |
| REBLOCHON | Uncooked, pressed, full cream raw cow’s milk cheese. |
| TOMME DE SAVOIE | Any of a number of big, round cow’s milk cheese with gray rind and mild nutty taste. Tomme or tome is a generic local term for cheese. |
| OMBLE CHEVALIER | Fish similar to trout but actually an artic char, native to this region. |
| GRIVES | Little birds, berry eaters with a taste of juniper berries. |
| MIEL | Honey |
| CHEESES FROM THE DAUPHIN & SAVOY | Reblochon and Tomme de Savoie |
| A LA GRENOBLOISE | Garnish of noisette butter with capers, tiny croutons, and pieces of peeled lemon meats. |
| POGNE | A pastry with either a fruit or squash. It can also refer to a type of brioche. |
| BISCUIT DE SAVOY | Simple separated sponge cake. |
| CHARTREUSE | Herb liqueur from Dauphine made by the Carthusian monks. There are 2 types, green and yellow. |
| KIRSCH | Cherry brandy. |
| EVIAN | Very light non-bubbly water from Savoy. |
| A LA LIMOUSIN | Garnish of red cabbage braised with chestnuts. |
| LIMOUSIN CATTLE | High quality beef from the region |
| LIEVRE A LA ROYALE | “Hare fit for a king”; hare stuffed with its liver, heart, lungs, blood, and with goose foie gras, pork fat, bread crumbs, chopped onions, truffles, parsley, garlic; served with a sauce made of game stock, Armagnac, and slices of truffles. |
| CLAFOUTI | Unpitted cherry custard tart. |
| FAMOUS MINERAL WATER FROM DAUPHIN/SAVOY | Evian |
| LE PUY | Tiny grey green lentils, considered the best in the world. |
| SOUPE AUX CHOU | Cabbage soup |
| TRIPOUX | Tripe stuffed sheep feet tied with intestines and braised. |
| TOURTE A LA VIANDE | Chopped pork and veal and cooked in a pastry shell. |
| OEUFS A L'AUVERGNATE | Poached egg served on cabbage cooked in lard and fried sausage. |
| POTEE | Cabbage soup/stew with pork meats and turnips, onions, leeks, potatoes, garlic. |
| TRUFFADO/E | Potatoes fried in lard, seasoned with garlic and pieces of cheese. |
| ALIGOT | Similar to Truffado, mashed potatoes, garlic, and fresh cheese. |
| CHEESES FROM AUVERGNE | Cantal (Cow), St. Nectaire (Cow), Bleu d'Auvergne (Cow), Fourme d'Ambert (Cow's blue) |
| CANTAL | Very large hard cow’s milk cheese. |
| ST. NECTAIRE | Small, round, soft cow’s milk cheese. |
| BLEU D'AUVERGNE | Cow’s milk cheese like Roquefort cheese. |
| FOURME D'AMBERT | Tall, cylindrical bleu cheese, sharp in taste, a cow’s milk cheese. |
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