croissant 2

SAY IT RIGHT

We may not believe in Jet Lag – but we do believe in getting down on our knees and showing our complete and utter respect to exquisite food. Seeing as good food isn’t exclusive to any specific nation or culture, and instead comes from all around the world, pronouncing names of some dishes, drinks or even ingredients can sometimes be tricky.

In order to help you not look like a total tool next time you order “foy grass” at the restaurant, here is a simple pronunciation guide that will make you sound like quite the expert.

MENU / RESTAURANT:
Aperitif: ah-pear-ee-teef
Amuse bouche: a-mooz boosh
Buffet: boo-fay
Hors d’oeuvres: or derv
Maître d’: metro d
Sommelier: sommer-lee-eh

INGREDIENTS/ HERBS:
Açai berry: ah-sigh-ee berry
Anise: an-iss
Basil: ba-zill
Celeriac: seh-ler-ee-ack
Cumin: kew-min
Edamame: ed-a-mah-meh
Jalapeño: hah-luh-peyn-yo
Kefir: keh-feer
Raddicchio: rah-deek-kyo
Sambal Oelek: zam-bahl u-lek
Shichimi: shi-chee-mee
Sriracha: sir-rotch-ah
Turmeric: ter-muh-rihk
Worcestershire Sauce: woos-ter-shur saws
Za’atar: za-a-tar

DRINKS:
Cabernet Sauvignon: cabber-nay so-vin-yahwn
Caipirinha: kai-pee-reen-ya
Cognac: cone-yack
Cointreau: kwan-troh
Daiquiri: dack-er-ee
Espresso: es-press-oh
Grand Marnier: gran mar-nyeh
Jägermeister: year-ger-my-ster
Mojito: mo-hee-toh
Pinot noir: pee-no nwahr
Sake: sah-kay
Sambuca: sam-boo-kah
Vermouth: ver-mooth

DRESSINGS / DIPS:
Aioli: ay-oh-lee
Béarnaise: behr-nayz



There are no comments

Add yours