jus de crustacés

English translation: shellfish jus

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:jus de crustacés
English translation:shellfish jus
Entered by: Tony M

09:40 Mar 25, 2017
French to English translations [Non-PRO]
Cooking / Culinary / menu
French term or phrase: jus de crustacés
Hello,

This is from a brasserie menu la carte in Brittany,

"Risotto de Gambas, jus de crustacés"

shellfish juice/sauce?

Thank you.
Louisa Tchaicha
Tunisia
Local time: 11:10
shellfish jus
Explanation:
The FR word 'jus' is widely accepted these days in 'posh' food circles — though I still put it in italics when I can.

Never 'juice' — unless it is a fruit juice or something; otherwise 'cooking juices' (but not really suitable for use on a menu).

Strictly speaking, technically, a 'jus' is not the same as a 'sauce', in culinary terms; however, in 'not-posh' EN, you might get away with that, in the simpler sense of 'something runny to accompany the other ingredients'. Though even that can be quite misleading, since often it is just three minuscule blobs decorating the plate!


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Note added at 6 heures (2017-03-25 16:11:49 GMT)
--------------------------------------------------

Just to reassure Asker: although not zoologically accurate, 'shellfish' in EN and 'crustacés' in FR are both used in culinary contexts to refer to ALL types of 'seafood' — one of the problems being that there is no everyday word for the other non-crustacean type of seafood, so we can't say "seafood comprises 2 broad groups, shellfish and ????" Although technically accurate, 'crustaceans' is not commonly seen in culinary texts (certainly not on menus!)

After all, to the lay reader, even a crustacean has a 'shell', so it doesn't seem as shocking as it no doubt does to a zoologist!

The trouble with 'seafood' is that it is interpreted more or less widely by different people — if we want to be pedantic, even ordinary fish is strictly speaking 'seafood'!
Selected response from:

Tony M
France
Local time: 11:10
Grading comment
Thank you all for the much appreciated help :)
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5shellfish jus
Tony M
3 +1seafood jus
dwt2


  

Answers


4 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
seafood jus


Explanation:
Not being fussy, but strictly speaking crustacés are not shellfish (they are crustaceans, e.g. crabs, lobsters, prawns etc, not mussels, whelks, cockles etc)! So maybe "seafood" a better option - indeed this is what Larousse says - http://www.larousse.fr/dictionnaires/francais-anglais/crusta...

dwt2
United Kingdom
Local time: 10:10
Native speaker of: Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: In culinary terms, 'shellfish' is commonly used to cover all of these categories, and is a safer word to use inasmuch as it may alert people to a potential allergy hazard; we don't know what was meant in FR, it's often used equally imprecisely
1 hr

agree  philgoddard: Good point, though I think the question was more about "jus".
1 hr
Login to enter a peer comment (or grade)

35 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
shellfish jus


Explanation:
The FR word 'jus' is widely accepted these days in 'posh' food circles — though I still put it in italics when I can.

Never 'juice' — unless it is a fruit juice or something; otherwise 'cooking juices' (but not really suitable for use on a menu).

Strictly speaking, technically, a 'jus' is not the same as a 'sauce', in culinary terms; however, in 'not-posh' EN, you might get away with that, in the simpler sense of 'something runny to accompany the other ingredients'. Though even that can be quite misleading, since often it is just three minuscule blobs decorating the plate!


--------------------------------------------------
Note added at 6 heures (2017-03-25 16:11:49 GMT)
--------------------------------------------------

Just to reassure Asker: although not zoologically accurate, 'shellfish' in EN and 'crustacés' in FR are both used in culinary contexts to refer to ALL types of 'seafood' — one of the problems being that there is no everyday word for the other non-crustacean type of seafood, so we can't say "seafood comprises 2 broad groups, shellfish and ????" Although technically accurate, 'crustaceans' is not commonly seen in culinary texts (certainly not on menus!)

After all, to the lay reader, even a crustacean has a 'shell', so it doesn't seem as shocking as it no doubt does to a zoologist!

The trouble with 'seafood' is that it is interpreted more or less widely by different people — if we want to be pedantic, even ordinary fish is strictly speaking 'seafood'!

Tony M
France
Local time: 11:10
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 410
Grading comment
Thank you all for the much appreciated help :)

Peer comments on this answer (and responses from the answerer)
agree  Carol Gullidge: Yep, and I don't think you need bother with italics, as it is so widespread nowadays. Cf countless recipes for jus, including shellfish jus!//nor me! But then, in my case, that was a long time ago!
11 mins
  -> Thanks, Carol! OK, it's always a moot point, really, which words have been assimilated and which still haven't. When I started eating out in French restaurants back in the UK, you wouldn't have seen this word at all... but I know that has changed now!

agree  Victoria Britten
2 hrs
  -> Thanks, Victoria!

agree  Mark Nathan: a jus is a specific kind of sauce
2 hrs
  -> Thanks Mark! In fact, in FR terms, it's not even a sauce at all.

agree  Sarah Bessioud
4 hrs
  -> Merci, Sarah !

agree  philgoddard: Here in the States they very often call it an "au jus", which is one of my pet hates. They also say "chaise lounge".
5 hrs
  -> Thnaks, Phil! Quelle horreur !
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