aceite de brasas

French translation: huile de braises

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Spanish term or phrase:aceite de brasas
French translation:huile de braises
Entered by: Martine Joulia

13:56 Dec 13, 2010
Spanish to French translations [PRO]
Cooking / Culinary / aceites
Spanish term or phrase: aceite de brasas
Ensalada de cigalas, zamburiñas y fricasé de berenjenas, suquet de langostinos, lubina asada con chantarelas, yogurt y chutney o arroz basmati guisado con pichón al aroma de aceite de brasas son lo más destacado.
Luisa Pena Montero
Spain
Local time: 06:30
huile de braises
Explanation:
Invention de chef.
C'est une huile dans laquelle on plonge (rapidement) un morceau de braise ou de tison.

El cocinero Sergio Bastard del Restaurante “Sierra de Lóquiz”, ubicado en Galdeano (Navarra), ha conseguido con su receta “Bacalao confitado en aceite de brasas, tierra y rocas de olivas negras, gominolas de aceite y cristales de bacalao, ajo asado lentamente, guindilla y brotes de lombarda” el trofeo y los 18.000 euros que le convierten en el ganador del VII Premio Internacional de Cocina con Aceite de Oliva Virgen Extra “Jaén, paraíso interior”.

Selected response from:

Martine Joulia
Spain
Local time: 06:30
Grading comment
Merci!
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +4huile de braises
Martine Joulia
3ver
Francesca Diaz


  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5
ver


Explanation:
Por ahora sólo encuentro algo similar:

Braisé au parfum d'huile ou Braisé à l'huile.

No acabo de entender: al aceite de brasas. Lo siento.

Saludos

Francesca Diaz
Spain
Local time: 06:30
Specializes in field
Native speaker of: Native in FrenchFrench, Native in SpanishSpanish
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +4
huile de braises


Explanation:
Invention de chef.
C'est une huile dans laquelle on plonge (rapidement) un morceau de braise ou de tison.

El cocinero Sergio Bastard del Restaurante “Sierra de Lóquiz”, ubicado en Galdeano (Navarra), ha conseguido con su receta “Bacalao confitado en aceite de brasas, tierra y rocas de olivas negras, gominolas de aceite y cristales de bacalao, ajo asado lentamente, guindilla y brotes de lombarda” el trofeo y los 18.000 euros que le convierten en el ganador del VII Premio Internacional de Cocina con Aceite de Oliva Virgen Extra “Jaén, paraíso interior”.



Martine Joulia
Spain
Local time: 06:30
Specializes in field
Native speaker of: Native in FrenchFrench
PRO pts in category: 146
Grading comment
Merci!

Peer comments on this answer (and responses from the answerer)
agree  Luis Alvarez
2 hrs
  -> merci

agree  Francesca Diaz: Bravo Martine!
4 hrs
  -> merci

agree  Laura Silva
13 hrs
  -> Merci

agree  schevallier: absolument :)
3 days 22 hrs
  -> merci
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