Lost in Translation...

So, recently I have been looking into various options for a small family dinner in Switzerland for the next time I visit my parents. In my efforts, I have often had to translate pages from French to English (woo hoo for babelfish!) Sometimes I can get the gist of what is being offered and sometimes I have no clue wat they are talking about. Here is a menu I translated this morning Let's see if you find it appetizing!

MENUS OF THE SOIL

Suggestion I
Aperitif

Hydromel, Farm Juice of Apple, Mineral Water
Head of Monk, Bread to Figs
Bacon with Spices of First

Menu

Soup of the Monks of the Market, with the Chimney according to the Place
---
Trout muslin of the Lake
Shrimp paste
Fennel compote
---
Knuckle of ham of Crystallized Duck to Boletus
Graniture of the Market
Parmentier muslin
---
Dresser of Desserts
“Softnesses of our Mothers”


Suggestion II
Aperitif

Hydromel, Farm Juice of Apple, Mineral Water
Head of Monk, Bread to Figs
Bacon with Spices of First

Menu
Light cream with the Sorrel with Cumin
---
Pot with the Fire of the Lake to Chervil
Forgotten vegetables
---
The Poulard one of Perly to the Ginger in
Salt crust
Range of the Market
---
Dresser of Desserts
“Softnesses of our Mothers”


Suggestion III

Aperitif
Hydromel, Farm Juice of Apple, Mineral Water
Head of Monk, Bread to Figs
Bacon with Spices of First

Menu
Feast of the Monks
“Range of Medieval Mets Gargantuesques of which Pot of Pet peeve Powdered with Spices to the Evocative Names such as Safran, Coriandre, Honey, Almonds….”
---
Mironto de Boeuf St-Joseph with Honey and Almonds
Muslin of Roots in Safran
---
The Table of Softnesses of the Monastery


GREEDY MENUS OF THE LORDS OF THE MANOR
Small Castle of Oron

Sweet peppers with the Furnace, Tomatos Dried with Mint and Roasted Aubergine
---
Gamba “Right Cooked” with Endives,
Fennel seeds
---
Steaklet of duck to the Sweet wine, Juniper
Vegetables of the Market to the Olive oil
Cake of Potato to Boletus
---
The Dresser of Softnesses of our Mothers

Menu
Castle of Chillon


Velvety Greedy of Garden peas,
Friolée de Lard Smoked
---
Net of Poisson of the Market with
Red curry, Ginger
---
Ox net Cooks Rosy, Citron Green and
Butter Tomaté
Apples Emulsion, Pistachio Oil
of Sévery
Trimming of the Market
---
Fresh Carpaccio d' Ananas in Coriandre,
Granite with the Red Fruits


Menu
Castle of Romont
Foam of Lawyer, Tartar of Shrimps and
Oil Basil
OR
Gravelachs with Pink Bays and Coriandre
on Bed of Mesclun
---
Mushroom fricassee of Wood
OR
Pot of Young rabbit to the Foie gras
and its Onion Jam
---
Filet mignon of Pig to the Star anise and with
Black The
OR
The Guinea fowl with the Cream Way “Mother White”
Poêlée de Pommes with Shallots
Vegetables of the Market
---
Refined Cheeses
---
Resident of Dax with Chestnuts and Large - marnier
Cream Vanilla with the Ginger

Menu
Castle of Poker
Pressed Foie gras with Pears,
Fresh artichoke
OR
Carpaccio de Lotte with Small Vegetables
and its Purées
OR
Blue fin Tuna Tartar and his
Biscuits with Spices
---
Pike pot Homardine Sauce
OR
Ruail drinking cup to the Foie gras
Mesclun, Oil of Sévery
---
Calf square Thawed in Clavados
OR
Ox net in Crust of Sweet herbs
Trimming of the Market
Apples “Anna”
---
Pot of Blue to Nuts and Grapes of Corinth
Greenery of Mesclun to the nut Oil
---
Foam Normande with Caramel and
Apples Flambe
OR
Truffle with the Black chocolate 72%

SPECIAL OFFER “MARRIAGE”
Small “Passion”

Put in Mouth of the Chief
---
Air of Soft Potato
Poisson of the Infused Market
Pesto de Ruccola
---
The Steaklet of duck to Citrus fruits
Crystallized of Endives
The Trimming of the Market
---
Refined Cheeses of Morges
---
White Cake of the Grooms the “on White”


I think my personal favorites are "Head of Monk" "Soup of the Monks of the Market, with the Chimney according to the Place" "Dresser of Dessert:Softness of our Mothers" and the menu title of "Greedy menus of the Lords of the Manor", these are all very nice. I have come across the word Soil, used here at the top of the menu, many times. One restaurant boasted the highest quality soil. I am not exactly sure what that has to do with cooking... maybe I don't want to know...