Tony M Mar 11, 2013:

Very odd... It's almost as if something was missing; merl's idea would imply that the name of the meat should appear somewhere, which doesn't seem to be the case here?

It would probably help to know if this is a starter or a main course (presumably not a dessert!)

The only thing I could imagine if the name of the meat were left out is that it would be by implication duck, which is also inextricably associated with Périgord; however, a whole duck or any significant part of one seems a little unlikely to find wrapped in puff pastry... though i stand to be proved wrong!

Nikki Scott-Despaigne Feb 13, 2013:

Shellfish are served in Paris and inland towns and an innovative Breton could well serve shellfish "à la périgourdine".

That said, the south Breton coast is my second home, my home in France although I am currently in Tours and enjoying it! Twenty years in La Trinité sur Mer leave their mark!!! Some restaurants do some quite creative things from time to time, wherever they are!

merlrennes Feb 13, 2013:

Perigord and shellfish? I have never seen shellfish in Perigord. Strictly Duck and Foie Gras.
For shellfish, come to Brittany.

Lara Barnett Feb 13, 2013:

Forums Why not ask questions on the culinary forums in France. There must be some sort of chef's forum? or even one for the locals of Lyon.

Nikki Scott-Despaigne Feb 13, 2013:

You need to know what the basis of the recipe, even if you decide to retain the French and provide an explanation.
At first sight, I would take this to be the shellfish but you cannot do much in terms of translation unless you know what it is.
A websearch indicated only your posts for the same term in German, Russian and Polish so it looks like you have your work cut out for you!

I think a good starting point might be "à la périgourdine" in order to establish what might traditionally be involved. Culinary delights are prone to artistic licence, so it will not be a guarantee.

Letredenoblesse Feb 13, 2013:

Coq Sauce Périgourdine? http://www.marmiton.org/recettes/recette_sauce-perigourdine_...

Catharine Cellier-Smart Feb 13, 2013:

@Lara If it was a typo and "coq" was meant instead of "coque" it would be "périgourdin" not "périgourdine".

Peter LEGUIE (asker) Feb 13, 2013:

Yes, the full description. I do not believe that it could be a typo.

Mark Nathan Feb 13, 2013:

the whole item Is that the full description as it appears on the menu?

Lara Barnett Feb 13, 2013:

Typo? Could it be a typo for coq?

Catherine De Crignis Feb 13, 2013:

Definitely one to discuss with the client I'd say.
1/ just to know what it is we're talking about.
2/ so to decide whether or not to leave it in French.

Peter LEGUIE (asker) Feb 13, 2013:

This is on a restaurant menu in the Lyon region. Probably something to do with charcuterie. If that does not help, I shall ask the client.

emiledgar Feb 13, 2013:

Don't translate. Add a short description.