chocolat liégeois

06:53 Sep 23, 2013 

I agree, but the way my chef friend (from Liège) makes 'genuine' café liégeois is quite different from the ice-cream sundae-type dessert that commonly goes by that appellation in other countries — and it's scrummy!

I agree with you, though, that if it existed in chocolate, it would be likely to be basically the same thing. Personally, I've not encountered that — though I've spent very little time actually in Belgium.

06:42 Sep 23, 2013 

In fact, what is more well known in its home city is Café liégeois. I've always assumed that a Chocolat liégeois is just a Café liégeois with the coffee replaced with Belgian hot chocolate.

09:03 Sep 22, 2013 

It was originally chocolat viennois... but when we were at war with Austria, the name got blamed on poor old Liège, qui n'y est pour rien, and if you go to Liège, they hardly know what it is!
However, do note that it can often be a dessert with ice cream, but can also be a coffee or hot chocolate with whipped cream; in some FR restaurants, they call the dessert with ice-cream 'café liégeois' and the coffee with whipped cream 'café viennois' (which is often mis-named a 'cappuccino'!)

All that to say that merlrennes is probably wise to say 'don't specify ice-cream', just in case it isn't!

My Belgian chef friend makes a 'genuine' Liège coffee which is quite different again...

And on the subject of mis-translated menus, I got so hysterical one day in a Lisieux restaurant that the manager came over to see if I was alright, as among other howlers, we had 'andouille tranchée' translated as 'sliced twerp'!

08:36 Sep 22, 2013 

c'est le terme en anglais et en français,
et crème brulée pareil on ne change pas, ça reste pareil en anglais et en français, ce sont pratiquement des "marques". on ne traduit donc pas.

08:30 Sep 22, 2013 

oui, vous avez raison ! C'est un véritable amusement et ce qui pimente un peu le repas que de lire les cartes de menus de restaurants français traduites par des français !

08:23 Sep 22, 2013 

That reminds me of a Parisian restaurant which had a rather whimsical "English" menu in which they offered "burn cream"... I explained to them that this was something you might buy in a pharmacy and advised them to revert to the French, 'which every ful kno'.

08:23 Sep 22, 2013 

Il est vrai que dans les brumes du Nord en ce dimanche matin, les idées ne sont pas forcément claires, mais je crains que Proz ne soit pas vraiment dédié à la gastronomie, il faudrait sans doute consulter les ouvrages à ce sujet pour avoir votre réponse.

08:17 Sep 22, 2013 

I guess it's like crème brulée... the name of the dish is a proper name which can potentially be glossed as, eg. custard with toffee crust, but not transliterated as "burnt cream".

07:00 Sep 22, 2013 

Bonjour odile guiomar

Et pourquoi ne pas dire "chocolate of liege" ?