[cookwithlove]

Hi,
I liked this vegetarian dish, any french speaking chef could you kindly translate into english for me. Here it goes:
Robe de Champs Multicolore "Arlequin"
Carotte jaune du Doubs, rutabaga jaune champion, betterave tonda di chiogga.

Thanks you

[cape chef]

yellow carrots from Doub,rutabaga, mushrooms, (champignon)chiogga beets

I believe the bold words have something to do with fields

[natividad]

as far as i can tell they're ingredients. heirloom carrot, rutabega, and heirloom beets. it has been quite a while since i've been to france so my translation could be a little off.

[bughut]

Robe de champ - dress of the field ,ie my schoolgirl french. But when i asked my son, (whos a chef too) he said it was a posh baked potato.

Multicolore arlequin would be a colourful harlequin design. So perhaps theres a potato base with a lovely harlequin diamond shaped display of colourful vegetables.

Prob way out, but theres prob a recipe somewhere

[cookwithlove]

Great Chefs! thanks you very much.

[chefinfrance]

Robe de chambre is a potatoe cooked in its skin [pomme robe de chambre=== potatoes in dressing gowns]
However robe de champs does translate to dress [gown] of the field which would suggest the vegetables are cooked in thier skins.
Carottes jaune du doubs
yellow carrots of daubs. 'jaune obtus de doubs' is a stumpy yellow carrot from doubs France
Rutabaga jaune champion
yellow swede champion. As far as i am aware there is no dish called champion, champion is the same in English and French so it a champion swede.
betterave tonda di chiogga.
this is a italiane beetroot from chiogga [near Venice Italy]
So Robe de Champs Multicolore "Arlequin"------
consists of French yellow carrots a champion swede and italiane beetroot uuhhmm bon apptit

Steve
masterchefin France
now at www.moulindelaville.com

[petalsandcoco]

I am french from Montreal and I agree with 'chefinfrance' as to the exact definitions of these vegetables. What I am curious about is the term, 'yellow swede champion'. The term 'champion' is the same like he said in both languages.

This dish is served here and is known as a multi colored array of root vegetables.
Normally if we were to remove the terms of where they come from, it would be : all miniature beets, rutabagas, and carrots, usually rubbed in butter and gently cooked.

Petals

[daoud]

How about a semi-translation from a line cook? My French is pretty rusty but still serviceable, I think. I have to say I have no idea what all this describes, as far as an actual dish, BUT- Any vegetable "en robe des champs " has merely been cooked in its skin. "Carrotte jaune " and "rutabaga jaune " are yellow carrots and rutabagas, respectively, and " du Doubs " and "champion " would be varieties of these vegetables, I believe. " Arlequin " means harlequin, and also refers to things being multicolored. As for the rest, " multicolore " and " betterave tonda di chiogga " are not French at all; rather, they appear to be Italian. I realise this is probably not much help- as I said, it's a semi-translation. Looks like something sort of cobbled up, with the French and Italian thrown together.

[petalsandcoco]

Your definitions on these terms are great.

Felicitations !