Medallions are discs, goujons become fish fingers, and locally sourced means ‘bought round the corner’: Translation tool changes pretentious food terms into plain English

Medallions are discs, goujons become fish fingers, and locally sourced means ‘bought round the corner’: Translation tool changes pretentious food terms into plain English

  • Simpler Menus converts overblown language in menu into plain talk 
  • Tool developed by Great British Bake Off finalist Luis Troyano and Bosch 
  • Says home cooks scared to experiments as cooking terms are intimidating

If you’ve ever rolled your eyes at the overblown descriptions in restaurant menus then this new online tool, which ruthlessly fillets out menu hyperbole, will be indispensable.

Simpler Menus takes pretentious or long-winded language and simplifies it by converting it into plain English.

It decodes entire sentences into succinct descriptions changing terms such as medallions into discs, coulis into thick sauce and jus to thin gravy.

Online tool Simpler Menus converts pretentious language into plain English 

Online tool Simpler Menus converts pretentious language into plain English

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Locally sourced is a term used to describe eco-conscious produce
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Locally sourced is translated to 'bought round the corner'

A food term which describes eco-conscious produce, locally sourced is cheekily translated to ‘bought round the corner’

‘Our online jargon buster cuts pretentious dish descriptions down to size,’ said Great British Bake Off finalist Luis Troyano who teamed up with Bosch team up to take the jargon out of complicated menus and cook books.

Simply write the baffling word or phrase into and the technology converts it into everyday language.

‘One menu I saw which featured ‘Roasted fillet of Australian Kobe beef nestling in a Kent garden puree, temptingly accompanied by a succulent spinach and onion compote, to die for triple-cooked Maris Piper chips and Indonesian long pepper sauce,’ he said.

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Jus is pronounced ju
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Jus is the name given to gravy

A posh way of describing gravy is by calling it jus (remember, it’s a silent ‘s’)


For perfect results and as a tasty alternative to mince for shepherd’s pie, use flaked meat from a succulent leg of lamb.

Give fish or shepherd’s pies a professional finish – spoon your warm mash into a piping bag fitted with a large star nozzle and pipe it onto the surface. A tied-up bunch of fresh herbs such as rosemary and thyme used as a basting brush adds flavour.

Always zest citrus fruit directly over your dish to capture the flavour-packed oils released at the same time.

or a perfectly smooth gravy or to thicken a stew, make a paste by mixing cornflour with a little cold water before adding it to your dish.

Want the perfect flavour? Inject amazing taste to sauce or gravy by adding leftover jam or chutney.

Tips from Luis Troyano

‘When you put it in the translating tool it becomes ‘beef, peas, spinach, chips and gravy.’

According to Luis, home cooks are scared to experiment with adventurous recipes because so much of the language of cooking is intimidating.

‘The terminology is off-putting and makes many cook books as inaccessible as instructions for flat-pack furniture,’ he said.

‘Confusing language used to describe dishes both in restaurants and in recipe books is a barrier even to competent cooks and foodies.

‘I have a food-spattered dictionary in my kitchen, which goes to show just how baffling some of this stuff i,’ he said. 

The new demystifier means that medallions are simply translated as discs, goujons of wild sea bass are shown to be fish fingers, and amuse-bouches are nibbles.

Luis, himself a self-taught cook feels restaurants could easily simplify their menus.

‘Perfect dishes don’t have to be in French to be delicious: let veloute be soup; let bouillon be broth and coulis is a sauce,’ he said.

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Potatoes are sometimes described as cooked three ways
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The nosh translation for cooked three ways is 'dithered over'

Cooked three ways, which is sometimes how the preparation of potatoes, is described into ‘dithered over’.

‘Describing perfectly delicious food in simple terms is a win-win because customers will enjoy eating out without having to take Google Translate with them to the restaurant and they will also be inspired to cook that dish at home without being intimidated.’

Research commissioned by Bosch suggests that menu terms such as ‘medallion’, ‘timbale’, ‘mouselline’, ‘jus’, ‘compote’ and others leave many households feeling flummoxed and that anything other than everyday cooking is beyond them. 


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Jus = gravy

Deconstructed = broken

Locally sourced = bought round the corner

Enrobed = wrapped

Oven baked = baked

Drizzled = dripped

Demi-glace = sauce

Gourmet = expensive

Cooked three ways = dithered over
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Blasted = cooked

Rustic = thickly chopped

Fork-tender = soft

Kobe beef = pampered beef

Pan fried = fried

Hand-selected = selected

Foam = froth

Reduction = boiled down sauce

Coulis = thick sauce