Reading the menus in fancy Lakeland restaurants can be akin to maneuvering those math problems you could never get the hang of in high school. There are too many letters that don’t make sense, the numbers are too high, and you’re terrified of asking for help from someone who understands it better than you do.
Because of the mishmash of French, Italian, and even Spanish words used in the world of gastronomy, you find yourself wishing that your menu had pictures to show you what the heck a Risotto ai Frutti di Mare is and if it comes with a side of bread or something.
While we can’t give you a crash course on gourmet dining right now, here’s a guide to some pretty basic fancy restaurant terms so you can look your snooty waiter in the eye and give him your order with nary a stutter.
Artisanal
This basically means that someone took the time and effort to make that food item you’re scarfing down by hand. Usually applicable to cheese or baked good, artisanal goods are making the rounds in trendy restaurants because of its promise of high quality.
Capon
If you’re looking for something a little more interesting than a roasted chicken for dinner, maybe look into trying out some capon. Capon refers to a castrated rooster, and is supposed to have a more tender texture compared to your typical chicken because of the buildup of fat in the muscles due to the lack of testosterone.
Consommé
Consommé is a clarified broth that is clear and flavorful at the same time. It is a quite elegant dish, and often served as an appetizer, which means that restaurants can charge a lot for it on good conscience.
Demi-glace
An accompanying sauce made by boiling and reducing a combination of stock and wine for literally hours until you are left with this sauce. It’s a pretty arduous process, and not one that many home cooks like to attempt because of the amount of time and effort it takes to make, which is probably why you’re better off ordering it at a fancy restaurant.
Ghee
Ghee refers to a kind of clarified butter that has been heated through longer to bring out its natural nutty flavors. Think of it like a consommé, but for butter.
Quenelle
A quenelle refers to a three sided scoop of something that is soft enough to mold. You usually see this in those tiny desserts they serve in fancy restaurants, and is characterized by the oval shaped creme, ice cream, or sorbet that they place on your plate. This type of plating looks more elegant, and very at home in a fancy restaurant.