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Glossary entry

French term or phrase:

remise au goût du jour

English translation:

are back in vogue

Added to glossary by Mark Nathan
Apr 22, 2010 23:56
14 yrs ago
5 viewers *
French term

remise au goût du jour

French to English Marketing Food & Drink oysters
L’huître XXXX, remise au goût du jour par Jean-Louis Costes, Jean-Pierre Vigato et Alain Passard est une véritable bombe gastronomique… !

I am having a bit of trouble with this...it is the opening sentence of a brochure for a producer of particularly fine oysters (special location in a Parc Naturel, traditional techniques, non-intensive, environmentally friendly etc.). The problem is that you cannot really say "In the hands of top chefs.....the XXXX oyster is a real gastronomic bombshell", because any high quality ingredient in the hands of top chefs should be a gastronomic bombshell. I guess there is a suggestion that these are old neglected varieties of oysters that are enjoyng a rebirth in popularity... in any case, I would welcome any suggestions.
Proposed translations (English)
4 +2 are back in vogue
3 +4 given a modern culinary twist by...
4 +2 rediscovered
3 +2 This kind of oyster has been repopularized by
4 revisited
3 updated or brought up to date
3 made popular again
Change log

Apr 23, 2010 04:11: writeaway changed "Field" from "Other" to "Marketing"

Apr 25, 2010 11:49: Mark Nathan Created KOG entry

Discussion

Mark Nathan (asker) Apr 23, 2010:
According to this site http://www.oysters.us/french-terms.html which seems fairly comprehensive, the two types sold in France are Pacific (Crassostrea Gigas) with a "bowl" in the shell and European (Ostrea Edulis), which are flat.
Miranda Joubioux (X) Apr 23, 2010:
Flat and 'normal' oysters The reason the flat oysters were no longer farmed, was simply because they were decimated by disease, so much so that the region in which I live suffered from severe poverty when this happened.
It had nothing to do with fashion.
Only very few places in France produce flat oysters.
If they are now seen more often on tables it is because they have a very particular taste, they are expensive (and therefore must be desireable :-)) and they have been marketed well.
With climate change things may change yet again.
B D Finch Apr 23, 2010:
European oysters? I seem to recall the oyster seller at our local market telling me that the flat oysters are the original European ones and the deeper ones are a Japanese variety that more or less took over the market because there is more oyster inside each shell and they grow faster.
Mark Nathan (asker) Apr 23, 2010:
In fact the brochure is slightly confusing because it promotes both "normal" oysters and these special flat ones (both of which they produce in a traditional, environmentally responsible way), but this opening remark about "remise au goût" obviously only refers to the flat ones, which have genuinely been out of vogue.
Mark Nathan (asker) Apr 23, 2010:
Yes, these are the flat oysters that apparently fell out of favour in the 1970s.
MatthewLaSon Apr 23, 2010:
Expression with two meanings This is a particular kind of oyster that is being repopularized? In French, when you say "un légume remis au goût du jour", it means that it has come back in style. On the other hand, "une maison remise au goût du jour" would mean that a house has been updated/made contemporary. Context is everything here (when isn't it, though?)

Proposed translations

+2
4 hrs
Selected

are back in vogue

:)
Peer comment(s):
agree MatthewLaSon : That is how I understand it, too.
9 mins
neutral writeaway : meaning that oysters were out of vogue?
17 mins
agree B D Finch : Brought back into vogue?
8 hrs
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks everyone, I actually said, "back in style"."
+2
6 mins

rediscovered

The oyster XXXX rediscovered by Chef XX, YY and ZZ is a gastronomic marvel.

My bite at it.
Peer comment(s):
agree Philippa Smith : I think this is a good way of expressing it: maybe add something like "and popularised" to the "rediscovered" to get across the idea that they've made it trendy.
6 hrs
Thanks Philippa.
agree Claire Nolan
12 hrs
Thanks Clanola.
Something went wrong...
+4
9 mins

given a modern culinary twist by...

possible way of saying it.
Note from asker:
Probably my fault for not providing enough context (see discussion note above about the slightly confusing nature of the brochure), but I do not think this is quite the meaning - as Tony says, it is more of a marketing thing - the fact that these oysters have been "embraced" by top chefs.
Peer comment(s):
agree Jean-Claude Gouin : J'aime bien votre suggestion ...
2 hrs
Merci, 1045.
agree Melissa McMahon : Yes, I think the suggestion is that the chefs are coming up with new recipes using ingredients currently in fashion (eg. pomegranate seeds rather than bacon), not reviving old varieties
3 hrs
Yes, that's how I see it, Melissa. Thanks.
agree writeaway : http://blogs.lexpress.fr/cgi-bin/mt-search.cgi?tag=Alain Pas...
4 hrs
Thanks, writeaway.
neutral Tony M : For other ingredients, that might fit; but here, with oysters, it seems to me there's nothing very specifically 'culinary' about it (i.e. how they are cooked), but all about promoting them to toay's clientele.
5 hrs
You are probably right, Tony (as usual).
agree philgoddard : Excellent!
5 hrs
Thanks, philgoddard.
Something went wrong...
24 mins

updated or brought up to date

another way of saying it
Peer comment(s):
neutral Tony M : I can't help feeling this sits a little awkwardly with oysters...?
4 hrs
Hi Tony, you could be right, especially with the additional context now given. I was making a presumption of recipe or manner of presentation/preparation that was brought up to date.
Something went wrong...
+2
4 hrs

This kind of oyster has been repopularized by

Hello,

My stab...

remis au goût du jour = repopularized or made contemporary (depends on context)

Here, it's most likely "are back in style". But if you say that "une maison est remise au goût du jour", it probably means that it has been made contemporary.

La Remise Saint Pierre propose une nourriture traditionnelle avec pour spécialité les ... Les légumes oubliés remis au goût du jour ... 33000 Bordeaux ...

http://www.cityvox.fr/restaurants_bordeaux/la-remise-saint.....

--------------------------------------------------
Note added at 4 hrs (2010-04-23 04:51:32 GMT)
--------------------------------------------------

Made the traditional way from hog jowls for a staple of authentic Italian cooking, and recently repopularized by chefs such as Mario Batali. ...
www.kaboodle.com/reviews/cured-pork-guanciale
Note from asker:
thanks Matthew - I liked your previous "back in flavour" - but it is probably not quite the right register for a "serious" brochure.
Peer comment(s):
agree Carol Gullidge : I love "back in flavour" - and wonder if the wittiness would really be lost in even a serious brochure!
6 hrs
Thank you, Carol! I think my hidden answer may have indeed worked in this register. It can be used in "serious" documents, I suppose. Bon week-end!
agree Claire Nolan
7 hrs
Thank you, Clanola! Have a great day.
Something went wrong...
8 hrs

revisited


Revisited by Jean-Louis Costes [...], the XXX oyster...

______

I was tempted by "given a new lease of life" but feel this could be misleading :)




--------------------------------------------------
Note added at 8 hrs (2010-04-23 08:37:36 GMT)
--------------------------------------------------

or

REPOPULARISED



--------------------------------------------------
Note added at 11 hrs (2010-04-23 10:59:24 GMT)
--------------------------------------------------

A FRESH LOOK AT
or
A FRESH APPROACH TO...

NEW WAYS WITH XXX oysters, from Jean-Louis Costes (although I'm less keen on this one!)


might just do the trick (without any ambiguity!)

And, apologies to Matthew, who I see already had "repopularised"
Note from asker:
Thanks Carol - yes, that is the problem with "new life", revived etc it sounds like there are not fresh any more!
Something went wrong...
11 hrs

made popular again

is what I think I would put.
Keep it simple.
Popularity is definitely what it's all about.
http://bouillonmagazine.nl/com/articles/ny-oysters-98231.pdf
Note from asker:
Thanks, interesting article.
Something went wrong...
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