Your Friday French Fundamentals: Un Bain-Marie

April 12th, 2013

bain ma·rie [bE~ maR\i]

The mix-up:  Literally, Mary’s bath; considering the modern sanitation standards, it might seem odd to hear the word “bath” in a culinary setting.

Actual meaning: A large pan containing hot water in which smaller pans are set before being placed in the oven. Gently simmering water helps the food in the smaller pans cook slowly and evenly, by protecting it from the direct heat of the oven.

Food for thought: Could you imagine baking a pâté or a delicate custard in anything less than a gentle bath?


Have you come across some unruly French words? Please share them in the comments or send us an email and we’ll feature them in later posts.

Leave a Reply

Reserve Now

Join the next Foodie's Field Trip to France!
Reserve Now

Subscribe for Updates

Enter your email address to get new posts delivered straight to your inbox:

About Us

Food Pyrenees is a boutique culinary travel company specializing in all-inclusive field trips to Southwestern France for curious foodies. Our blog, The Dish, offers food for thought by tour curator Aurelie Brown.

Aurelie Brown