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Glossary entry

French term or phrase:

breuil aux herbes

English translation:

breuil cheese (ricotta style) with (fresh) herbs

Added to glossary by Rimas Balsys
Jul 5, 2012 23:08
11 yrs ago
French term

breuil aux herbes

French to English Other Cooking / Culinary Recipe
This is a delightful set of delicious recipes but I've come unstuck on the phrase "breuil de herbes".
Not a lot of clues to go on. From the context and French syntax it doesn't seem to mean "herb packet/teabag" but I could be wrong. The only 3 intances are:
- **BREUIL** AUX HERBES FRAÎCHES
- **Breuil** aux herbes
- Posez les anchois sur le pain avec la garniture et des petits dômes de **breuil**
The word "dômes" implies it's not a sprinkling or a tied bundle, so what is it?
The French always cook great stuff for lunch while Brits are skipping lunch and Americans are holed up at the nearest Mac :-)
Seriously though, can anyone help? :-)
Proposed translations (English)
3 +2 breuil with (fresh) herbs
4 -1 Breuil with herbs
References
Seems to be some kind of cheese product
Change log

Jul 5, 2012 23:11: Tony M changed "Field (specific)" from "Food & Drink" to "Cooking / Culinary"

Jul 6, 2012 06:41: Evans (X) changed "Level" from "Non-PRO" to "PRO"

Votes to reclassify question as PRO/non-PRO:

PRO (3): Tony M, Melissa McMahon, Evans (X)

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Discussion

Rimas Balsys (asker) Jul 6, 2012:
...illusions I was being flippant... I lived near Evian (Haute Savoie) for many years and watched the march of Macs along the 'riviera', though arguably one of the reasons for M's French success is that many/most have a different economic model and service model including what to an American would be gourmet cheeses, with baguettes and often a separate high-end pastry counter - partly to take advantage of the fact that the French like to linger longer (so can be encouraged to spend more) whereas the idea in A/S countries is to get in & out as fast as poss. Although the UK & US/Can 'have also moved on, 'MacD' there still basically conjures up mcmuffin or big macs.
B D Finch Jul 6, 2012:
I hate to puncture your illusions ... ... but France is the most profitable country for MacDo after the US!

This could be the Basque cheese celebrated here: http://www.unfromage.com/tag/Breuil
Wendy Streitparth Jul 6, 2012:
From Tony's reference it sounds like a (sheep) ricotta à la francaise!
Tony M Jul 6, 2012:
@ Catharine Thanks so much! There are loads of lieux-dits around here with the toponym 'le Breuil(h)' (here, it's pronounced almost 'bray'), and I've been wondering for ages what that meant!
Pascale van Kempen-Herlant Jul 6, 2012:
Fabrication du breuil Autre réf. sur le breuil
http://www.xarlotenia.fr/fabricationbreuil.htm
Et j'opterais pour les herbes "fraîches"
Catharine Cellier-Smart Jul 6, 2012:
I learnt something today! Completely off subject and not relevant here, but I see that "breuil" can also refer to a 'copse', 'brake' or 'spinney' in the world of hunting.
Tony M Jul 6, 2012:
Médoc? I don't really see where that comes into the herb part of the question? If it were Provence, now, I could understand freshly-gathered wild herbs from the garrigue. Here, I think all it means is fresh green herbs, rather than dried ones.
Melissa McMahon Jul 6, 2012:
I'd keep the herbs... Not sure about the idea that "aux herbes fraîches" means something different to "with fresh herbs". Based on links, seems to be a fresh sheep's milk cheese.
Rimas Balsys (asker) Jul 5, 2012:
...and actually, given that the recipes seem to originate from the Medoc, "herbes" probably implies "field/natural/unprocessed" rather than herbs, which all the more suggests unpasturized poutine curds.
Rimas Balsys (asker) Jul 5, 2012:
Aha!... So I suspect this is akin to French Canadian 'poutine' which is a cheese curd topping so in this particular case could be 'herbed cheese curds'. This seems good to me (though I may pass on the dish :-). Unless anyone has any other suggetions in the next day or so I think we've hit the nail on the head - With many thanks to you.

Proposed translations

+2
1 hr
Selected

breuil with (fresh) herbs

Don't translate; if necessary just explain what it is in brackets afterwards.

--------------------------------------------------
Note added at 2 days14 hrs (2012-07-08 13:47:33 GMT)
--------------------------------------------------

Having already enjoyed Mont d'Or served melted in its wooden box, I recently discovered the delights of Camembert cooked on the BBQ! Miam !
Note from asker:
Thanks Tony as always :-) Please see my public comment on this posting.
Peer comment(s):
agree Colin Rowe
8 hrs
Thanks, Colin!
agree Gavin Jack
1 day 22 hrs
Thanks, Gavin!
Something went wrong...
3 KudoZ points awarded for this answer. Comment: "Thankls Tony as always. Your breadth and depth always amazes. However, whether breuil should be capitalised or not I feel is a non-issue and suggests that translators are perhaps becoming too intellectually inbred. This is after all a recipe. And does it really matter? The chef may be proud of his/her local cheese so may want to capitalise it. In my former life as a newspaper chief sub-editor my job was to remove the lumps & bumps but retain the author's spirit. Surely this also applies to translating."
-1
2 days 14 hrs

Breuil with herbs



Keep Breuil with herbs.

Breuil is part of the name of some little towns in France, like Breuil in Auge/sous bois.... etc.
Breuil vient du latin brogilius et signifie « petit bois »
Here it is a "kitchenry" neologism coming from the mind of the cook, because it sounds well for him, but it means nothing.

Peer comment(s):
disagree Tony M : It should not be capitalized, as has already been discussed, as it is indeed the 'standard' name for a specific kind of cheese, and not just some poetic invention of the chef. Even if it had been, there would still be no justification for capitalizing it.
15 mins
My Breuil is not his Breuil, where have you seen Breuil as a chesse, give me a link ?
Something went wrong...

Reference comments

5 mins
Reference:

Seems to be some kind of cheese product

Intéressante alternative au barbecue, la plancha s'invite au jardin et ...

www.plancha-passion.ch/wa_files/longlife.pdf

1 gousse d'ail. 16 tomates cerises. 4 anchois au sel. 10 g de concentré de tomate. 16 filets d'anchois frais.
Breuil aux herbes: 120 g de breuil (en fromagerie) ...

--------------------------------------------------
Note added at 7 mins (2012-07-05 23:16:03 GMT)
--------------------------------------------------

BREUIL François | Le fromage AOP Salers

www.aop-salers.com/breuil-francois

Terroir et Territoire · Histoire · Zone géographique · Vache · Savoir-faire · Période de fabrication · 40 kg · Affinage · Recherche & Développement ...

--------------------------------------------------
Note added at 9 mins (2012-07-05 23:18:09 GMT)
--------------------------------------------------

Sorry, that last reference was a red herring, but this one looks more promising:

Le greuil, caillé de brebis basquo-béarnais - SAVEUR PASSION

http://saveurpassion.over-blog.com/article-le-greuil-caille-...

... brocciu ou de la ricotta, il s'agit du breuil ou greuil (gruhl, en basque ... de l'ardi gasna, le fromage de brebis basque (quand le gaztanberra ...

--------------------------------------------------
Note added at 11 mins (2012-07-05 23:20:21 GMT)
--------------------------------------------------

I quote from that last ref.:

Le greuil, caillé de brebis basquo-béarnais

En Aquitaine et au Pays basque, on trouve des spécialités proches du brocciu ou de la ricotta, il s'agit du breuil ou greuil (gruhl, en basque ; on trouve aussi la dénomination de zemerona), un caillé de brebis obtenu à partir du petit lait - lactoserum - provenant généralement de la préparation de l'ardi gasna, le fromage de brebis basque (quand le gaztanberra ou zembera basques sont obtenus, eux, à partir du lait entier de races de brebis locales). Il s'agit donc d'une "recuite" de brebis. Sa période de production est l'été et on le trouve dans les fermes directement ou sur les marchés locaux ; il se conserve quelques jours après production, au frais, nature ou parfumé, salé ou sucré. On peut lui adjoindre du miel, de la confiture (de cerises noires d'Ixtassou par exemple) ou bien des herbes potagères ou sauvages.
Peer comments on this reference comment:
agree Kévin Bernier : I think Tony is right, it is a cheese. And if it is, I don't think you can translate it, you should just name it as it is, kind of like Roquefort for example. / Roquefort is unique yes. But most cheeses are translated by default (gouda, camembert, etc.)
8 mins
Merci, Kévin ! I don't think it is a 'proper name' like Roquefort, but as you say, should remain untranslated, but with a lower-case first letter, like 'tomme'
agree Melissa McMahon : I think I may have eaten this on a trip to St Jean de Luz - cf also http://www.femina.fr/Cuisine/Recettes/Chartreuse-de-poireau-...
48 mins
Thanks, Melissa! I'd certainly like to try it...
agree Colin Rowe
9 hrs
Thanks, Colin!
Something went wrong...
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