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Glossary entry

French term or phrase:

viande de grison

English translation:

Grisons beef (thin slices of air-dried beef)

Added to glossary by NancyLynn
Sep 13, 2007 14:59
16 yrs ago
1 viewer *
French term

viande de grison

French to English Other Food & Drink meats
As a garnish for a green salad:

Accompagnements, au choix

Copeaux de parmesan reggiano or grana padano

12 fines tranches de bresaola ou viande de grison

4 fines tranches de prosciutto cru ou croustillant
Proposed translations (English)
4 +5 Grisons beef
3 +5 leave as such
4 +1 buendnerfleisch, Graubünden meat

Discussion

Tony M Jan 13, 2008:
Yes, very likely, Alex; although I did just recently come across 'saucisson' made from donkey meat...
Bourth (X) Jan 13, 2008:
but viande des Grisons cold (raw, dried) with a salad, no?
Bourth (X) Jan 13, 2008:
However I should think "viande de grison" would be somewhat rare (in terms of occurrence), as compared to "viande des Grisons", and I imagine people would specify since it would be rather ... "special". You might have "viande de grison" cooked, with chips
Tony M Jan 13, 2008:
...of that source text, and its capitalization!
Tony M Jan 13, 2008:
Just to clarify a bit, after the event: "Viande des gisons" is more or less the proper name of this type of beef, available here in FRance; but there IS also 'viande de grison', which IS indeed donkey meat! So Nancy, you might need to check the accuracy..
Dr Sue Levy (X) Sep 13, 2007:
@ Catherine - yes a grison is a donkey but this is "viande des Grisons"
Miranda Joubioux (X) Sep 13, 2007:
Another reference http://www.gourmetbritain.com/encyclo_entry.php?item=1671

Proposed translations

+5
7 mins
Selected

Grisons beef

Gets many G-hits.

Grison is a place in Switzerland, so a proper name. The meat is beef.

Best of luck!

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Note added at 11 mins (2007-09-13 15:10:39 GMT)
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Here are some examples, where occasionally the term "air-dried" finds its way between the words:

http://www.lafonderie.ca/en/menu.html

http://www.sevenstarsandstripes.com/magazine.asp?pagetoshow=...

http://www.topreservation.ca/main.cfm?p=410ww&l=en&TypeMenu=...

http://www.flyertalk.com/forum/archive/index.php/t-178912.ht...

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Note added at 21 mins (2007-09-13 15:21:03 GMT)
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No, and proscuitto is decidedly Italian. :-)
Note from asker:
Thanks, I was indeed leaning towards air-dried beef - it's not prosciutto, which is pork.
Peer comment(s):
agree P.L.F. Persio
1 min
Thank you, sofiablu!
agree Carol Gullidge : yes, I think that it should be explained that this IS air-dried meat... (in brackets?)
6 mins
Thank you, Carol!
agree BusterK
12 mins
Thank you, BusterK!
agree John ANTHONY : Prosciutto is definitely Italian, but it actually means "ham" - hence pork
1 hr
Thank you, John!
agree Tony M
2 hrs
Thank you, Tony!
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4 KudoZ points awarded for this answer. Comment: "Thanks to all for your input!"
+5
7 mins

leave as such

actually, it's "viande des grisons", a Swiss delicatessen-type meat.
http://fr.wikipedia.org/wiki/Viande_des_Grisons

Yummy :-)

Maybe: "swiss prosciutto"?

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Note added at 8 mins (2007-09-13 15:08:06 GMT)
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sorry, that's "Grisons" with a capital G.
Peer comment(s):
neutral Carol Gullidge : Hi Debbie! Totally agree with that, however, I don't feel that this is sufficiently well known abroad to not need glossing. I recently worked on a cookery series whose US editor who wanted to substitute it entirely to suit the US market! :-(
9 mins
well it all depends on the audience. Sometimes if you leave it in French (e.g. filet mignon, au jus, etc) - it becomes more attractive ;-)
agree John ANTHONY : I would also leave it as such, but may be add in brackets (air-dried wafer-thin sliced beef)
1 hr
thank you John - that's a good idea.
agree Miranda Joubioux (X) : I would also leave it, but I'd put "thinly sliced dried beef" in brackets
3 hrs
thank you Miranda :-)
agree jean-jacques alexandre : W/above comments
3 hrs
than you jean-jacques :-)
agree Catherine CHAUVIN : oui, mais en France, je ne connais que la viande de grison comme étant de la viande d'âne en tranches fines et séchées. Pas question de boeuf si c'est en France.
4 hrs
merci Catherine - la viande des Grisons est disponible au Québec chez certains charcutiers mais ça me surprendrait qu'elle soit de l'âne :-)
agree Rachel Fell : but bresaola is also air dried beef, so it has to be "bresaola or viande de(s) grison(s)" - maybe add "...which is similar", as I agree it's not so well-known, but def, not Swiss prosciutto http://en.wikipedia.org/wiki/Bresaola
7 hrs
thank you Rachel; maybe beef prosciutto, as your link suggests - they do appear to be similar, though people from the area might beg to differ. :-)
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+1
58 mins

buendnerfleisch, Graubünden meat

Check it out.

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Note added at 1 hr (2007-09-13 15:59:38 GMT)
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Also check out http://www.proz.com/kudoz/783781

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Note added at 1 hr (2007-09-13 16:04:38 GMT)
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Since "Les Grisons" is a primarily-German-speaking part of Switzerland, calling it anything with "Grisons" would be like calling a hamburger a "viande-hachée sandwich", surely?

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Note added at 1 hr (2007-09-13 16:42:59 GMT)
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And here's the sister-site to the external link at the bottom of Nancy Lynn's Wiki link.

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Note added at 1 hr (2007-09-13 16:43:16 GMT)
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http://www.grischuna.ch/productsD.html#Buendnerfleisch

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Note added at 1 hr (2007-09-13 16:45:16 GMT)
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And the English sister-site uses "Buendnerfleisch", though it remains to be seen if THAT is a trademark;
http://www.grischuna.ch/productsE.html#Buendnerfleisch

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Note added at 2 hrs (2007-09-13 17:01:33 GMT)
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The Graubünden are known for a dried-beef delicacy called Bündnerfleisch and for a nut and honey pie known as Bündner Nusstorte. Another specialty, predominantly made in the western part of Grison, is Capuns, a hearty meal of meat, cheese and salad leaves.
http://en.wikipedia.org/wiki/Graubünden

Google results :
Swiss + meat + dried + beef + Grisons – 590
Swiss + meat + dried + beef + Bündnerfleisch OR Bundnerfleisch OR Buendnerfleisch – 455
Swiss + meat + dried + beef + Grisons + Bündnerfleisch OR Bundnerfleisch OR Buendnerfleisch – 231
Swiss + meat + dried + beef + viande de Grison OR viande de Grisons OR viande des Grisons – 83


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Note added at 2 hrs (2007-09-13 17:19:47 GMT)
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A - It's not a German "translation", but the term used by German-speakers for what is a speciality of a German-speaking part of Switzerland. I suspect the German-speakers have the decency to call a fondue a Fondue and a raclette a Raclette, but I may be wrong.

B - Just pointing out that just because to most of us here in the French section it is "viande des Grisons", we must be aware that that is itself a translation of the German.

C - You can call it "spicy Swiss air-dried beef" if you wish, with either or both of the "local dialectal" terms in brackets. I actually think that might be the best solution, though my preference would go to the German if just one is given.

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Note added at 7 hrs (2007-09-13 22:16:59 GMT)
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Typical of the French not to know their geography beyond the subpréfectures of the Ardèche, and even then ... ! "Les Grisons" is simply the French name of the Swiss canton, hard up against Austria, known as "Graubünden" by the locals. Personally, I give preference to "Graubünden" over "Grisons" since it reflects the language of the residents. Similarly I would prefer Valais to Wallis, and Genève to Genf.
Note from asker:
If this book were destined to a European audience, this would be the answer, but as it's for Canada, I have to select a different term. Thanks Alex.
Peer comment(s):
neutral Debbie Tacium Ladry : my Swiss French friends would definitely not call it this (also, see Wiki link I posted)//sure, but I don't get your point - why would you use a German translation for English speakers?
9 mins
Being French-speaking, they wouldn't, would they? Ask a Schwyzerdüütsch speaker ...
neutral John ANTHONY : "Viande des Grisons" is actually as close as one can get to a "trademark". Even in Bern and Zurich, it is advertised as such.
40 mins
agree Miranda Joubioux (X) : This could be a good option, cf http://www.gourmetbritain.com/encyclo_all.php?start=856
2 hrs
neutral Catherine CHAUVIN : Viande de grisons désigne ici en France, de la viande d'ânes (donkeys) séchée en fines lamelles. Il se trouve que je possède des ânes chez moi et je connais pas d'autres animaux qui auraient pris le même nom que grisons. Peut-être au Canada ?
4 hrs
People say the same about chorizo. It's a lie. Or at best, people's beastly imaginations running riot.
neutral Dr Sue Levy (X) : Catherine needs to get out a bit :-) I buy "viande des Grisons" here in Luxbg where products often have bi/trilingual (or more) labels - never ever seen the German version
4 hrs
neutral Rachel Fell : a.k.a. Carne secca dei Grigioni - it has a PGI, Protected Geographical Indication -http://www.blw.admin.ch/themen/00013/00085/00094/00135/index...
6 hrs
That's the Italian name for it (I think they speak Italian in the area too, more so than French certainly). Replace "it" at the end by "fr" or "de" for other languages.
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