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Post by kerouac2 on Oct 20, 2017 16:09:47 GMT
Actually, the French agree on what to call a basic croissant in every region. In fact the whole world has learned the word "croissant." It's when you get to what Americans always call a "chocolate croissant" that you start entering controversial territory.
Here at last are some maps to help you say the right thing at the boulangerie when you are in French-speaking Europe or French-speaking Canada.
imageshack.com/a/img924/6200/uJ3A5c.png
imageshack.com/a/img922/76/7dWa0L.png |
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Post by tod2 on Oct 20, 2017 16:47:16 GMT
So what must I say when I want a plain simple croissant? I really don't eat anything with chocolate for breakfast.
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Post by bjd on Oct 20, 2017 16:58:09 GMT
You ask for a croissant, "au beurre" if you want one with butter, "nature" if you want margarine or butter substitute.
If it has chocolate, it's not a croissant. Depending on where you live (see Kerouac's map), it's a "pain au chocolat" or a "chocolatine". These are not crescent-shaped!
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Post by bjd on Oct 20, 2017 17:00:15 GMT
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Post by lagatta on Oct 21, 2017 10:53:50 GMT
I have no idea why we use the southwestern French name here. Though "pain au chocolat" will be understood and get you the thing on the left of bjd's image.
I like my croissants plain, au beurre, as well. The problem is that this thread has me craving one.
The Italian name for the croissant is il cornetto. I prefer the French type though.
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Post by kerouac2 on Oct 21, 2017 11:39:43 GMT
Weren't a lot of the first settlers to Nouvelle France from La Rochelle, in the chocolatine zone? (Ha ha, I know that none of them were eating chocolate back then.)
As for photo #2, that is "pain et chocolat," another French favourite still widely consumed in the provinces and even in Paris, also the title of an excellent movie with Nino Manfredi (well, Pane e cioccolata).
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Post by whatagain on Oct 21, 2017 11:53:57 GMT
A croissant in Belgium is easy. Chicolatine is not used. We say petit pain au chocolat.
Un chausson aux pommes becomes une Gosette aux pommes.
Une baguette is often un pain français.
Miche is not used.
And we are supposed to speak the same language. Sigh.
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Post by fumobici on Oct 22, 2017 12:36:08 GMT
In Italy, you can go into any bar in the morning and see what look like croissants, but are called cornetti. These are a pale imitation though of the fresh croissants you can find in any good French boulangerie though. Often they will be filled with jam or nutella, or something sweet. When filled with chocolate goop, they borrow the name pain au chocolat. These little pastries are ubiquitous, but I suspect they are baked from frozen and if you are expecting a proper croissant, I'm afraid you will be disappointed.
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Post by tod2 on Oct 22, 2017 13:40:17 GMT
Fumobici - Having just returned from Tuscany/Venice/Florence etc., I will admit to being very disappointed in the croissants served at breakfast - Why? Just because they were not warm. Cold and congealed. What I did like was all the cake! Even down to chocolate cake, and beyond..
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Post by bjd on Oct 22, 2017 16:02:48 GMT
Croissants in Argentina are called medialunas. Breakfast in the hotel we stayed in Buenos Aires was coffee and medialunas. They are smaller than French croissants but tasted good.
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