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Glossary entry

French term or phrase:

Papillote de dos de capitaine

English translation:

Threadfin loin en papillote

Added to glossary by Charles Davis
Aug 18, 2016 22:31
7 yrs ago
French term

Papillote de dos de capitaine

French to English Other Cooking / Culinary restaurant menu
menu de restauration
Proposed translations (English)
4 +3 Threadfin loin en papillote
References
earlier mention of the fish
Change log

Aug 18, 2016 23:02: writeaway changed "Field (write-in)" from "gastronomie" to "restaurant menu"

Sep 1, 2016 08:30: Charles Davis Created KOG entry

Discussion

Carol Gullidge Aug 20, 2016:
Chefs can be extremely hard to pinpoint, especially if the job is urgent. However, I usually find that the Maître D' is far more accessible, and generally only too pleased to explain dishes, or even provide luscious photos. They are also delighted to be asked by clients to explain/elaborate on any dish on a menu that isn't crystal clear
writeaway Aug 18, 2016:
You have to ask the chef This is not a standard dish. You have to ask the chef. That's what one does with this sort of restaurant dish.

Proposed translations

+3
4 hrs
Selected

Threadfin loin en papillote

If you can ask the chef, wonderful; but as a rule, in these situations, you can't. Actually I don't think there is very much doubt about what it means.

"Papillote de" is the same as "en papillote", and this French expression is used in English culinary language:
https://en.wikipedia.org/wiki/En_papillote

Speaking of fish, "dos" is normally called loin; this is anatomically suspect, I suppose, but customary, by analogy with meat (notably for hake and cod).

And capitaine is the common name of several fish in different countries, but in France, Senegal and Togo, according to fishbase, it is Polydactylus quadrifilis, the giant African threadfin:
http://www.fishbase.org/ComNames/CommonNameSearchList.php
http://www.fishbase.org/summary/SpeciesSummary.php?ID=5002&A...

"Threadfin" is the translation in bilingual dictionaries, moreover. I don't think it's taking too great a risk to translate it like that.
Peer comment(s):
agree writeaway : Well, this is a translation. Imo, if Asker uses this, the French should remain with the English in ( ). And one can ask the chef (via the client). I've had to do so when the name of the dish was too creative and an explanation was necessary.
4 hrs
Thanks! It's certainly worth a try; I find availability of feedback varies from client to client. I'm all for leaving the original term if possible, but non-French speakers probably would like to know what they're eating (though I'd be none the wiser).
agree Yvonne Gallagher : I also think the French should remain. I've only got answers from chefs on very rare occasions
6 hrs
Many thanks :) I would put it in, and if the client then wants to take it out, so be it.
agree Carol Gullidge : yes, although not rocket science, and definitely don't translate papillote although this does depend to a certain extent on the register required and the target audience; I personally see no problem with "loin".
1 day 9 hrs
Thanks, Carol! I agree with all that.
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4 KudoZ points awarded for this answer. Comment: "Selected automatically based on peer agreement."

Reference comments

1 hr
Reference:

earlier mention of the fish

Peer comments on this reference comment:
agree writeaway : helpful link. asker should look at this. It's now food and drink (not zoology!!!).
6 hrs
Yes, that's better: thank you writeaway:-)
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