AmandineAn item cooked in butter (often fish)

and slathered in toasted, slivered almonds.

Amuse-bouche Literally meaning “amuse the mouth”;

small samplings of food that showcase the

chef ’s creativity made specially for guests

and not typically on the menu.

BouillabaisseTraditional seafood soup originating from

the French city of Marseille that includes

both shellfish and fish and is seasoned with

herbs and spices like saffron and garlic.

Bouquet garni A bundle of aromatic herbs tied together

and put in a pot to season soups and stews.

CarpaccioVery thinly sliced, uncooked meat – can be

beef or fish. Beef carpaccio is usually served

with shaved Parmesan, arugula, walnuts or

pine nuts, and lemon.

Cassoulet A thick bean and meat stew (sausage,

duck, goose, or pork) baked with

breadcrumb topping.

CoulisA French term that refers to a purée

of fruit or vegetables, usually served

as a dessert garnish.

Demystifying the Menuby Susan Campbell

Some culinary terms can be confusing to understand and can leave a diner guessing about what they might be about to order. So we’ve deciphered a few to help you

demystify some of the menu items and how they might be prepared at Aruba’s fine dining establishments.

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Crème brûléeLiterally means “burnt cream”, this is a

custard with a caramelized sugar crust.

DuxelleA garnish or pastry filling made of sauteed

chopped mushrooms, onions, and shallots.

Escabeche A marinade originating in Spain made

from vinegar, onions, peppers, and spices

and mostly used on poached or fried fish.

Flight of wineA presentation of different wines

for sampling and comparing – usually

three to eight different types.

FunchiA typical Aruban

side staple made from cornmeal.

GazpachoCold, tomato-based soup from the Andalucía

region of Spain that traditionally includes

tomato, cucumber, red and green bell

peppers, onion, garlic, and olive oil. Stale

bread is also added to thicken the soup.

GremolataFinely chopped parsley, garlic, and

lemon zest used to flavor braised meats,

fish, and seafood.

Herbes de Provence A blend of herbs found in Southern France

typically containing lavender, marjoram,

rosemary, savory, basil, and sage.

JicamaA sweet, edible tuberous root cultivated

in South America and often served in

salads or as sides.

Menu de degustationA sampling or tasting menu of specialties

of the establishment, often served in

smaller portions.

MeunièreSomething served with a light flouring

and then fried or sautéed in butter.

Osso bucoMilanese dish made with cross-cut veal

shanks that are braised with vegetables and

white wine, garnished with gremolata, and

served with risotto or polenta. E

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StobaAruba’s version of stew, usually made

with chicken, goat, or beef but also

can be made with fish or seafood.

TandoorA cylindrical, clay oven used in cooking

and baking in many countries, perhaps most

notably in India. The coals at the bottom of

the oven lend a particular flavor to the meats

and breads that are cooked in the tandoor.

TiramisuAn Italian trifle-like dessert made with

ladyfinger cookies that have been soaked

in espresso and liqueur and are layered

with a rich custard. K

PaellaValencian rice dish with seafood and/or

meat, vegetables, and beans; seasoned

with saffron and olive oil; and cooked in

a distinctive large round paellera pan.

ProfiterolesSmall choux pastries filled with ice cream,

whipped cream, or pastry cream and covered

with chocolate sauce.

RijsttafelDutch word that translates literally as

“rice table”, it is an elaborate meal adapted

by the Dutch from the Indonesian dish

nasi padang. It includes a large variety

of side dishes like satays and sambals

accompanied by rice.

Sippets Small crouton-style cubes of stale bread fried

with herbs and butter used to garnish soups.

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