Beaumé

08:16 Jan 14, 2015 

I would asume it's a savoury sauce. Who ever would have thought....
good luck and happy translating. I, for one, would leave it up to the servers to explain, the chef must know what he's talking about.

06:22 Jan 14, 2015 

but a (savoury) sauce with a certain Beaumé degree of density

06:14 Jan 14, 2015 

the "Beaumé" is the measurement, but these links suggest that this is a sugar syrup (made according to the Beaumé System) plus citrus fruits:
http://www.eatyourbooks.com/library/recipes/886102/sherbet-o...
Sherbet or 30° Beaumé syrup (Sirop à sorbet)
http://www.nuagedefarine.com/trucs-et-astuces-au-fil-des-rec...

06:14 Jan 14, 2015 

the "Beaumé" is the measurement, but these links suggest that this is a sugar syrup (made according to the Beaumé System) plus citrus fruits:
http://www.eatyourbooks.com/library/recipes/886102/sherbet-o...
Sherbet or 30° Beaumé syrup (Sirop à sorbet)
http://www.nuagedefarine.com/trucs-et-astuces-au-fil-des-rec...

05:21 Jan 14, 2015 

there are four menu groups, the first three consist of meat and fish dishes, followed by desserts. the vegetarian group consists of five options, namely: Marinda tomato
Purple curry vegetable mayonnaise
Coulis red bell peppers
Basil risotto
Baked chanterelles/citrus Beaumé
Baked courgette blossoms

also followed by desserts, so I reckon the Beaumé is not a dessert but accompanies the chanterelles.

22:20 Jan 13, 2015 

we do not know what "Beaumé" is. He did not mean to correct the spelling (At first, I understood it as a correction, too, just like you did...) but he wanted to say that we already know about this sugar measuring unit called Baumé and that posting this link again is not relevant.

22:16 Jan 13, 2015 

@Ramey: These two articles about the "Baumé scale" have the different spelling that Phil mentions:
http://en.wikipedia.org/wiki/Baumé_scale
http://de.wikipedia.org/wiki/Grad_Baumé

But I agree, all the other links - as far as I see - have the same spelling as in the posted question: "Beaumé".
But as they only have "Beaumé syrup" as an ingredient or mention the sugar content of syrup in degrees Beaumé or Baumé, whatever, Phil is right to state that they do not tell us what "Beaumé" actually is.

It might be some kind of dessert made out of citrus fruit. Or it might be a sauce or something similar to accompany the chanterelles.
But even if we get more context, it will be almost impossible to find more information, just as Phil has stated.
Maybe we should accept that it is hopeless and just go for the obscure translation as Edgar suggested...

21:55 Jan 13, 2015 

There are several BEAUMÉ wines, and it is spelled correctly, considering it is a proper name. I don't understand why you insist on a different spelling when the links give the spelling in the source text.

21:46 Jan 13, 2015 

Sorry, but your references aren't relevant. We already know what Baumé (not Beaumé) is, and your second reference is to a wine called Beaumes de Venise.
Kubo: I stand corrected. "Baume de citron" does exist, but I think it just means "lemon fragrance" rather than the herb. Just a thought!

21:24 Jan 13, 2015 

Unfortunately there is no English site.
https://www.meininger.de/en/search/Beaumé

21:20 Jan 13, 2015 

Beaumé-Grade

wurden früher als Maßeinheit für die Dichte von Flüssigkeiten verwendet, da eine direkte Beziehung zwischen Mostdichte und Weinalkohol gegeben ist. Ein Most (link is external)mit 10° Beaumé ergibt einen durchgegorenen Wein von ca. 10 vol.-% Alkohol.

21:03 Jan 13, 2015 

... "mélisse citronnelle" or just "citronnelle" in French, not "baume de citron".

20:48 Jan 13, 2015 

In my opinion, we should get more context, e.g. find out if these two things (1. Gebratene Pfifferlinge / 2. Beaumé von Zitrusfrüchten) are served together or if the first one is the main course and the second the dessert (as they are separated by a "/", that could be a possibility).

It says "vegetarian option". So I could imagine, that there are other options mentioned above it.
Could we possibly get the other options, please, so we can find out?

20:44 Jan 13, 2015 

Sorry for all the confusing references.
You're completely right that the recipe that Ramey Rieger has found is maybe not the description of how "Beaumé" is prepared. I thought so at first, but thinking about it I realized that what you say is correct. The recipe seems to just pop up because "Beaumé" is mentioned in it but it does not illustrate how to prepare "Beaumé". So we cannot know how it is actually prepared.
And it is correct that it says "Zitrusfrüchte", so there are not just lemons in it.

(I did this in between preparing dinner and was distracted in too many ways. So I was not fully concentrated as one should always be when posting something. I am really sorry about this and I would like to apologize for wasting your time.)
------
When I read "Beaumé von Zitrusfrüchten", I understand that it must be something prepared with citrus fruit as (main) ingredient.

"Lemon balm" is a herb that is called "baume de citron" in French and "Zitronenmelisse" (not "Baume" or something similar) in German, so I do not see how this could be an option that this German menu could mention it. Is it this herb that you mean or are you thinking of something like a sauce?

20:10 Jan 13, 2015 

Could it be a mistranslation of "baume de citron", lemon balm? That's conceivably something you might serve with chanterelles, which is what Pfifferlinge are.

19:51 Jan 13, 2015 

I actually think there may be no such thing as a "Baumé von Zitrusfruchten". It looks like two concepts that simply don't belong together, like (say) "Celsius of citrus fruits".
Is it possible the writer has got something round their neck? I'd query it with the customer myself.

19:44 Jan 13, 2015 

I'm not wholly convinced by the answers and references so far.

The easy answer, as Edgar says, is to be as deliberately obscure as the German. But there should be some kind of explanation, and I'm not clear what this ingredient is.

The recipes you've all posted simply contain the word Baumé (which is the correct spelling, by the way), but they don't tell you what a citrus Baumé is.

19:27 Jan 13, 2015 

Ramey and Kubo

18:41 Jan 13, 2015 

... or "steamed lemons" as a translation/explanation.

18:21 Jan 13, 2015 

There seems to be a method of measuring sugar content with a saccharometer which is measured in "degrees Beaumé, ° Beaumé",
cp. "...the saccharometer reading for the syrup should be at 20° Beaumé" (
https://books.google.de/books?id=qRAz0D1VcZEC&pg=PA362&lpg=P...
And the same with the "28° Beaumé" (that I posted above).
----------------------------
"Saccharometer
A saccharometer is a hydrometer used for determining the amount of sugar in a solution, invented by Thomas Thomson. ... It is used primarily by winemakers and brewers, ... and it can also be used in making sorbets and ice-creams. ... The first brewers' saccharometer was constructed by Benjamin Martin (with distillation in mind) and initially used for brewing by James Baverstock Sr in 1770. ... Henry Thrale adopted its use and it was later popularized by John Richardson in 1784. ..."
http://en.wikipedia.org/wiki/Hydrometer#Saccharometer

18:03 Jan 13, 2015 

... seems to be used in preparing a "Beaumé".

Cp. "¼ litre sorbet syrup (28° Beaumé)"
in: https://www.thecaterer.com/articles/200798/iced-lemon-parfai... syrup

"Beaumé syrup"
in: http://www.ateliersetsaveurs.com/en/TheRecipes/Strawberry-so...

(where "Beaumé" turns up in English recipes).

17:57 Jan 13, 2015 

don't translate it, or you're going to have to give a very long explanation.
http://de.wikipedia.org/wiki/Grad_Baumé

17:54 Jan 13, 2015 

17:52 Jan 13, 2015