Fancy Words For Common Foods

Have you ever read a menu and wondered what a word meant? Maybe you didn’t order something because you didn’t know what it was. Truth is, you are probably missing out on the finer things in life. Many high-end restaurants and chefs, like The Rogue Chef, add fancy words for their food items to make sure the guests know they are getting something special. Learn these 8 fancy words to make sure you taste the good life.

  1. Dauphinoise (da·fuhn·waa) Potatoes sound weird, like there might be a Dolphin in the potatoes; however, if you pass on this one, you will miss out on the most amazing potatoes you have ever had in your life. Similar to Au-Gratin Potatoes or Scalloped Potatoes, Dauphinoise Potatoes are thinly sliced potatoes made with thick, rich cream, fresh thyme, creamy butter, cloves of garlic, and specialty cheeses. It has to be made a day in advance just to allow all the good creaminess to soak up in the potatoes. If you see this on the menu, you are in for a real treat. Another lavish potato name is Pommes Frites (pom·freetS), which are French Fries. Dip them in ketchup or Aioli (ay·ow·lee), a garlic mayonnaise, and enjoy!
  1. Deconstructed (dee·kuhn·struhk·tuhd) makes you wonder if the food comes from a local construction site. It doesn’t. It is actually a fancy way of breaking down one menu item into several treats served together. For instance, The Rogue Chef has a Deconstructed Beef Wellington. Instead of serving one item on the plate (Beef Wellington), the Chef serves a Filet (made to order), sitting on top of Duxelles (dük·‘sel), another fancy word for Mushroom paste, Covered in Mushroom Wine Reduction Sauce, and Topped with a Crisp Puff Pastry. Instead of one item, it is broken down into four items. Another guest favorite is the Deconstructed Crab Rangoon. This is simply the Fried, Crispy Wonton Chips, Served with Crab Dip. Instead of it all together in one item, it is broken down into two items. 
  1. Sous Vide (soo·veed) sounds French, and it is. It is a process for vacuum sealing and cooking meat in water to perfection, prior to searing it and serving it. The process actually makes the meat perfectly tender. It will melt like butter in your mouth. If you have the option of getting a Sous Vide Steak, do it; your tastebuds will thank you.
  1. Beurre Blanc (bur·blaangk) is usually paired with words like Lemon Caper Beurre Blanc or Champagne Beurre Blanc. In simplistic terms a Beurre Blanc is a butter sauce. It is usually put on seafood, but can be added to anything. Think yummy, delicious, dripping warm butter when you read the words Beurre Blanc.
  1. Mornay (mor·nay) Sauce can be added to your vegetables, main dish, potatoes, and pasta. It is a cheese sauce made with a variety of cheeses, including Gruyère (gree·yair), Emmental (eh·muhn·taal) Cheese, White Cheddar, and Parmesan Cheese. Mornay Sauce with Cheddar Cheese is commonly found on Mac-n-Cheese, like Miss Emma’s Mac-n-Cheese, a unique Mornay Sauce created by The Rogue Chef and loved by all.
  1. Reduction (ruh·duhk·shn) doesn’t sound like something you would want to order. You want more, not less, but in this case Reduction is exactly what you want. When a Chef creates a Reduction, a deep concentrated flavor is developed by simmering the sauce for a period of time. This is not something that can be done quickly. Food that takes time to make is usually much more tantalizing to your taste buds.
  1. Accompaniments (uh·kuhm·puh·nuh·muhnts) is a difficult word to say, let alone understand. It’s simple, though. It just means items that accompany or come with the entree. For instance, you may want a Taco Bar and the Chef tells you there are three meat options: Beef, Chicken, and Pulled Pork. All options include various Accompaniments. For a Taco Bar, the various Accompaniments would include Lettuce, Tomato, Cheeses, Lime Creme, Onions, Housemade Guacamole, Housemade Salsa, Queso, and Tortilla Chips. For a gourmet of wonderful flavors, get all the Accompaniments.
  1. Artisan (aar·tuh·zn) or Artisanal (aar·ti·zuh·nuhl) is a word frequently, and sometimes haphazardly, used to label breads and cheeses. While it does sound fancy, it simply means that the Chef has used high quality products to create an Artisian item. There are no manufactured or pre-made ingredients, and it is usually made in small batches to ensure exquisite flavor.

Now that you have learned some new fancy words, order the food and enjoy it. If you don’t know where to get food with these fancy words, contact The Rogue Chef in Branson, Missouri. Chef Jeff can create the perfect meal for you and your guests.

Are there other culinary words or phrases you want to know? Email The Rogue Chef directly at [email protected] to get an answer.

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Written by: Dr. Dana, Co-Owner of The Rogue Chef, Branson, MO. 618-977-3156;