Make it weird foodie words explained.

How should I say "millefeuille" and "bouillabaisse"?

Always wanted to know how to pronounce that garlic mayonnaise called aioli? Or the sauce made from eggs, butter, vinegar and herbs called bearnaise?


WEIRD FOODIE WORDS EXPLAINED

In a restaurant.

• Aioli (i-Olee) : Garlic mayonnaise

• Bouillabaisse (booYAbess) : A spicy fish soup

• Consomme (kONsommay) : A clear soup made with meat

• Crevette (krUhvet) : Prawns, often with the shell left on

• Bearnaise (bayARnez) : Sauce made from eggs, butter, vinegar and herbs

• Bechamel (bAYshamel) : Sauce made from butter, flour and milk

• Carpaccio (kArpachio) : Finely sliced raw beef

• Chateaubriand (chatorbrEE-an) : A thick beef fillet steak

• Entrecote (Ontr-koht) : Tender cut of beef from between ribs, grilled or pan-fried

• Compote (Konpot) : Fruit slowly cooked in sugar syrup

• Sabayon (saba-yON) : Desser made from egg yolks and Marsala

At the deli.

• Chorizo (chorEEtho) : Cured Spanish spicy sausage with paprika
  

• Kabanos (nabAnos) : Dry, smoked Polish pork sausage

• Pancetta (pancETta) : Italian salted pig`s belly, often in strips

• Prosciutto (proshOOtto) : Dried and salted ham

At the baker`s.

• Baklava (bAklava) : Filo pastry layers filled with nuts and honey and drenched in soup

• Brioche (beEEosh) : Sweet bread with dried fruit or chocolate

• Millefeuille (mEElfuhEE) : Layers of puff pastry filled with cream, custard and jam, and iced on top

• Stollen (shtOllen) : Fruit loaf

And so, now you know (;