fê·te du mu·guet [fɛːt dy my.ɡɛ] The mix-up: In France, the first day of May is now thought of as la Fête du Travail (Labor Day), but this public holiday coexists with a longer-standing tradition: la Fête du Muguet. Actual meaning: The May Day custom is to present loved ones with a little bouquet of lily-of-the-valley, or muguet, for luck, health, and happiness. Food for thought: What better way to ring in the arrival of spring than with delicate, fragrant bell flowers?   Have you come

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

Pistachios are easy to ruin: if you’ve had them in an over salted apéritif mix, or in a neon green, sickly sweet pudding, you could be forgiven for dismissing them entirely. A look at this spring’s “it” color challenged us to give pistachios another try: here’s hoping our recipe inspires you to get cracking, too! As Monsieur Hermé understands, homemade pistachio paste is worthy of a cook’s repertoire: it adds flavor and texture to virtually any dessert, from custards to ice creams and pastries. This

clo·ches de Pâ·ques [klɔʃ də pɑk] The mix-up: Literally, Easter bells – if you have “sleigh bells” in mind, you would think the bells are ringing for the season. Actual meaning: In France, church bells are silenced from Holy Thursday to Easter Sunday. Children are told that the bells have flown off to Rome and that when they fly back they will drop chocolate eggs in backyards. Food for thought: The reintroduction of eggs in the diet celebrates the end of the privations of Lent: around Easter, French chocolateries

What Food Pyrenees is all about… in Forbes! Click on the stamp to read the full article:      

pous·se-ca·fé [puskæˈfeɪ] The mix-up: The literal translation, “coffee-pusher”, might sound like someone looking for an accomplice in having a fourth cup of joe for the day. Actual meaning: A colloquial term for “digestif“: a brandy or liqueur served after coffee at dinner. Food for thought: A “pousse-café” is as much an aid in digestion as an excuse to linger over a meal in good company.   Have you come across some unruly French words? Please share them in the comments or send us an email

ga·let·te des rois [galɛt de rwa] The mix-up: A literal translation might make one imagine a grandiose wedding-style cake worthy of royalty. Actual meaning: It is a simple cake made of a flaky puff pastry filled with buttery almond cream. It gets its name from the holiday on which it is served – le Jour des Rois, or Epiphany. “Tirer les rois” is the highlight of the event. A “fève” (small porcelain figure) is hidden inside each cake; the person who finds the “fève” is

vin de pri·meur [vE~ də prē'mər] The mix-up: The name might give the impression of representing a wine that has reached its prime. Actual meaning: A vin de primeur, or nouveau, is a young French wine that is sold in the same year in which it was harvested. Food for thought: Beaujolais Nouveau is the most popular vin de primeur. It is fermented for just a few weeks before being released on the third Thursday of November, making it a natural anchor to a Thanksgiving

bat·te·rie de cui·si·ne [batʀi də kwɪˈziːn] The mix-up: A quick look at batterie de cuisine indicates the contents of a kitchen, leading many people to think of a series of sets (think 15-piece knife block or 7-piece cookware set). Actual meaning: Designates the range of essential tools and utensils commonly used in a kitchen (think high quality Chef’s knife or cast-iron French oven). Food for thought: The original batterie de cuisine consisted of copper pots and pans that had literally been battered into shape.  

faitout / fait-tout [fɛ.tu] The mix-up: French for “does all”, which for some conjures images of a high-powered kitchen appliance with a multitude of attachments. Actual meaning: A simple yet elegant solution, the faitout is a wide, slant-sided saucepan with looped handles and a lid. Food for thought: A traditional favorite for reducing sauces, thickening soups and stews, and preparing preserves: it truly lives up to its name.   Have you come across some unruly French words? Please share them in the comments or send