{"id":229,"date":"2024-06-15T21:06:50","date_gmt":"2024-06-15T19:06:50","guid":{"rendered":"http:\/\/www.lagarburade.org\/garburade\/?page_id=229"},"modified":"2025-06-14T15:45:43","modified_gmt":"2025-06-14T13:45:43","slug":"thermes-bearnais-de-cuisine","status":"publish","type":"page","link":"https:\/\/www.lagarburade.org\/index.php\/thermes-bearnais-de-cuisine\/","title":{"rendered":"Termes B\u00e9arnais de cuisine"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=\u00a0\u00bb232″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n

Lexique des Termes B\u00e9arnais de
\ncuisine par Arnaud LAVIGNOLLE<\/h2>\n

[\/vc_column_text][vc_single_image image=\u00a0\u00bb236″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1748966385005{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column css=\u00a0\u00bb.vc_custom_1748966344983{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Les \u00e9pices<\/strong><\/h3>\n

______________________________________________________<\/span><\/p>\n

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ail = alh
\nassaisonement = adoub
\nassaisoner = adouba
\naub\u00e9pine = p\u00e9rote , p\u00e9rou, lirot
\ncamomille = amourousse , matricaire
\ncassonade = cassounade
\ncerfeil = cerfulh
\ncidre = c\u00e9r\u00e9
\nclou de girofle = clabet
\nestragon = estrago\u00fb
\nfleur epice = eslou ,flou
\nguimauve = guima\u00fbbe
\nmenthe = mandras , mendras
\nmiel = m\u00e9\u00fb
\npersil = peyresilh
\npiment = piper
\nromarin = roumari
\nsarriette = p\u00e9berine
\nsauge = sabie, t\u00e9de mountagne
\nsucre sucre ; confit dans le sucre = emmellat
\nthym = pimbou
\ntilleul = tilh tilhur\u00e9
\nfleur de tisane = tilhus
\nverveine = berb\u00e9e
\nviande = car ,,,,, poisson = p\u00e9ch
\nagneau = agnet
\nb\u00e9casse = b\u00e9cade
\nboucher = maset
\nboudin (allong\u00e8) gogu\u00e8t\u00e8 , gougnet , gougu\u00e9te
\nboudin blanc = dios
\nboudin rond = trip
\ngros intestin = trip[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]<\/p>\n

estomac du porc = trip pourquet
\nbrochet = brouchet
\ncaille = calle
\npetite caille = callat
\ncanard =\u00a0 guit
\ncervelle = cerbet
\ncharcutier = calhet , charcuti\u00e9
\nchartrer = cresta
\nchevesne =\u00a0 cabos
\nch\u00e9vre = crabe
\nviande = car\u00a0 poison )p\u00e9ch suite
\nchevreuil = cabiro\u00fb
\nconfit = salat
\ncoq = galh , pout (vieux) haza
\ncorbeau = courbas
\nc\u00f4te = coste
\ncouenne coutie , p\u00e9t
\ncouper = coupa
\nen morceau (grocier ) = estrossa
\ntailler = talhuca
\nechine = esquie
\necraser = chascla , (fort) esclacha
\nemietter = esbrigalha
\nescargot = escargolh , carcolh , (ossau) lichou )
\nestomac = estoumac
\nfaisander = abena = b\u00e9na
\nfarce = farcit
\nfressure = debantade , d\u00e9bandade
\nfretin (petit poison) = pescantine
\ngigot = gigue
\ngorge\u00a0 = canab\u00e9re
\ngoujon = troquen
\ngraisse = grech, gr\u00e9che, (non sale) sayou[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]<\/p>\n

graisseron = ch\u00e9rinou , chinchou
\ngras-double = gasorbe
\ngriblette (tranche maigre\u00a0 sous le travers = carboade
\ngrive = tour , tride
\nintestin = budet
\njabot = guis\u00e9
\njambon = cambilhou , gambilhou , jambou
\njambonneau = camot\u00a0;goarrou
\njarret = garrot
\nlangue = lengue
\nlapin = counil , lapi
\nlard = sa\u00ef . suspendu, liscou, maigre chingarre hamp\u00e9te
\ncou = goula
\nlevrault = l\u00e9b\u00e9ra\u00fc
\nlievre = l\u00e9b\u00e9
\nmaigre =\u00a0 magre
\nmorceau = tros
\nen petite tranche = arr\u00e9ble
\ngros = boussi
\ntaill\u00e9 (regulier) = talhuc
\nlong = perne , liscou
\nmorue = moulue
\nmoule = esmolle
\n\u0153il = oelh
\n\u0153sophage = urb\u00e9
\noie = a\u00fcque,\u00a0 a\u00fccat
\npaleron\u00a0 = pal\u00e9te
\npalombe = paloume
\njeune\u00a0 = rouquet
\np\u00e2t\u00e9 = pastis
\npeau = peth[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]<\/p>\n

p\u00e9cheur = pescayre , pescadou
\npeler = p\u00e9la
\nperdrau = perdrigalh
\nperdri = perdris
\npoisson = pesch
\npoule garie , poure
\npoulet garia , pouricot
\ngros poulet =\u00a0 poular
\npoumons = courades
\nqueue = coude
\nrate = me\u00fbsse
\nrein = arnelh
\nrillette = gr\u00e9ch\u00e9rou , grechou
\nris de veau = p\u00e9doulhs
\nsang = sang , assang , sangu\u00e9te
\nsanglier = sangla
\nsardine = eschardine
\nsaucisson = pus
\nsaumon = sa\u00fcmou
\nsuif\u00a0 = s\u00e9\u00fc, pour le porc sa\u00ef
\nterrine = tatrisse
\nt\u00e9tine = poupe
\ntranche = tranch\u00eate
\ntruite = troeyte
\nvairon = pesquit
\nventre = bente, bendresque
\nviande = car
\npetite\u00a0 = carnine\u00a0 , dure = machan cose , daub\u00e9 = carn\u00e9 , de mauvaise qualit\u00e9 = carnus , carnuche
\nmauvaise baube = ragougnasse
\nvolaille = pouralhe[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1748971276297{margin-top: 60px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column css=\u00a0\u00bb.vc_custom_1748966344983{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

 <\/p>\n

Glossaire de cuisine<\/strong><\/h3>\n

______________________________________________________
\n<\/span><\/p>\n

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aimer (un aliment ) = agrada
\nne pas aimer un aliment = ab\u00e9, esputi
\namer = ama
\namertume = amar\u00e9
\nassisonnement = adoub
\nassaisonner = adouba
\natre = lar\u00e9
\nbarrate = ama\u00fcgu\u00e8, ma\u00fcgu\u00e8
\nbarre de feu = barre,
\nbattoir (a caill\u00e9) batiss\u00e8
\nbeignet = crespet
\nblanc (\u0153uf) = larme) boire = b\u00e9b\u00e9, \u00e0 la regalade \u00e0 galet, bruyamment = hourupa, chourrupa
\nbouchon = tapo , l\u00e9\u00fbge
\nbouilli = bourit
\nbouillie (grasse ) = broye , tourade , de ma\u00efs = milhet , milhade , milhas , esca\u00fbtou
\nen boule au sang = mique , purre
\nbourrer = entougna\u2019s
\nbouteille = boutelhe , \u00bd litre = pintou , de 2l1\/2 = pich\u00e9
\nbreuvage = b\u00e8b\u00e8n\u00e9 , b\u00e9ban\u00e8
\nbroche = broque , petite = brouquete , rotissoire =aste, pa\u00fc,
\nbruler = cr\u00e9ma
\nbuffet\u00a0 (meuble)=cabinet , presentation de plat = bufetade
\ncanif = couteret
\ncouteau =\u00a0 cout\u00e9l-re
\ncendre = braze
\ncendrier = braz\u00e8
\nchaise = cadi\u00e9re
\nchasse = casse
\nchasseur = cassayere , cassadou,
\ngrill a chataigne = iroul\u00e8
\nchaufferette = ca\u00fche-p\u00e9
\nchemin\u00e9 = lar\u00e9 , chemineye
\nchenet = land\u00e8 , landr\u00e8
\nchopine pintou , veder les chopine pintouneya
\ncollation = r\u00e9cate r\u00e9catte
\nplaque de chemin\u00e9 = ca\u00fche-panse , tardosse
\ncoque (pain)= coque
\ncoquetier = o\u00e9b\u00e8
\ncoquille (\u0153uf) = cresc
\ncorbeille = tiste
\ncouper = coupa\u00a0 , en deux =esmi\u00e9ya , tailler = talhuca , estrossa
\npoche de cuisine =\u00a0 ganib\u00e9te , ganibet
\ncr\u00e9maill\u00e9re = crimalh
\ncruche =ama\u00fcgu\u00e9[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]cuill\u00e8re = culh\u00e9
\ncuvette=\u00a0 gradale
\nd\u00e9border\u00a0 = arr\u00e9gouryat
\nd\u00e9goutant = hastia\u00fc
\nd\u00e9jeuner = esdujoa ,\u00a0 le matin = brena
\ndifficile = ma\u00fcaysit\u00a0 , lent a manger = lampouyen\u00e8 , gout = engragnat gourin\u00e9
\nd\u00eener = soupa , prendre un petit repas = brespeya , arrecatta
\ndouzaine = doutz\u00e9ne
\neau = aygue\u00a0 , pot a eau =\u00a0 aygu\u00e8re\u00a0 , en bois = h\u00e9rrade
\necraser = chascla
\necume = grame
\negorger = escana
\negorgoir = escanad\u00e9
\nemietter = esbrigalha
\nenfourner = enhourna
\nengloutir = engoulhi
\nengranger = embourda
\nenvie = embeye
\nessuit-main = eschugad\u00e9
\netag\u00e9re = tau\u00fcl\u00e9te
\netincelle = purne , espurne
\nevier = aygu\u00e9
\nfain = hami
\nfeu = houec , mettre le feu= ahou\u00e9ga , allumer = abita , \u00e9teindre = estupa
\nflanber = eslama , uscla
\nflamme = eslame
\nfour = hour , guele (porte ) four = g\u00e2ute
\nfourchette = fourch\u00e9te
\noutil de four = carboutad\u00e9 , esbrasoucad\u00e9 , picot
\nfournil = hourn\u00e9re
\nfoyer = lar\u00e9
\nplaque de foyer = laa
\nfriand = esta tentat enta
\nfricass\u00e9e = fricasseye
\nfricot = encopagnadge , mascadure , mascature
\nfroid = ret
\nfromage = roumadje
\nfruit = frut
\ngalette = pastet , pastech , pastere
\ngatean bearnais = garfou , garfe , a l\u2019anis = pastis , autre = coucou
\nglouton = aganit
\ngourde = cuyou , en peau = boute
\ngourmand = gourman , excessif = hartan\u00e9
\ngo\u00fbter = tasta
\ngrill = grasilhe
\ngriller = tousta , tres fort = tourra[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]grilloir = usclad\u00e9 , pour caf\u00e9 , pain = touslad\u00e9re , griloer , pour chataigne = sartane , iroul\u00e9
\njaune d\u2019\u0153uf = ja\u00fcne, mieya\u00fc , miole
\nje\u00fbner\u00a0 = joa
\njoli = beroy
\njus = jus
\njuteux = suscous
\nlaper = hurrupa , chourrupa
\nl\u00e9che-frite = plat-toust\u00e9
\nl\u00e9ger = l\u00e9\u00fcg\u00e8
\np\u00e2te = esgarp
\nlevain = bourid\u00e8
\nlouche = cache , cosse , gahe , pour la h\u00e9rrade = coupet , coutchet
\nmacher = gnasca
\nm\u00e0chonner = chasca
\nmaie = mey , bassie\u00a0 , petite bassine = para\u00fc
\nmaigre = magre
\nmanger = maja , minja, beaucoup = harta\u2019s, avec bruit = chapa, avec energie = craca
\nmarmite = oule m\u00e9ta\u00fc,\u00a0en terre = toupie
\nmassepain = massapa ou marche-pain
\nmate \u2013fain = mate-hami
\nmesure = \u00f9\u00e9sure , avec mesure = b\u00e9ryemen
\nmeunier =\u00a0 mouli\u00e8
\nmiette = brigalhe , brigalh\u00e8re
\nmoisissure = barbe , eslourit
\nmorceau = tros
\nmoudre =\u00a0 mol\u00e9\u00a0 , du grain = rezar , reza
\nnappe = tabalhe
\nnourrir\u00a0 = n\u00e9\u00fcri
\n\u0152uf = o\u00e9\u00fc
\nomelette = moul\u00e9te , aux piment = piperade , a la fressure = d\u00e9bantade
\npain , pa
\ntranche pour la soupe = artout arr\u00e9ble
\npain along\u00e9 = choyne
\ngrand pain = miche
\npatissier = pastiss\u00e9,\u00a0 coucass\u00e8
\np\u00eacheur = pescayere , pescadou
\npeler = p\u00e9la
\np\u2019etrir = presti
\npichet a eau = ayg\u00e9re , p\u00e9garre
\npour le vin = pitch\u00e8
\npierre = peyre , entre de four\u00a0 = cacha\u00fc , du seuil de la maison = pourtal\u00e9
\npincettes = esmourdalhes , espincetes
\npo\u00eale\u00a0 = sarte , pad\u00e9ne , padere
\npot = toupi
\npresser = pr\u00e8m\u00e9[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]refroidir = enreda , enredi
\nremplir = empl\u00e9a
\na pleins bords = arrasa
\nrepas = repas
\nmatin = br\u00e9na
\ndu midi = disna
\ndu soir = soupa
\ngros = hart\u00e9re
\nde fun\u00e9railles = a\u00fcnous
\nreste = achet , acabadure , ichay , sa\u00fcbioc
\nr\u00e9union = amassade
\nronger = arroude
\nsalade = ensalade
\nsalaison = salat
\nsali\u00e9re = sal\u00e8re
\nsant\u00e9 = santat
\nsel = sa\u00fc
\nsaveur = sabou
\ndonner du gout = assasoubre
\navoir du gout = sabe , sape
\nseau = bane\u00a0 , sulat , s\u00e9o
\nsoupe = soupe , garbure
\navec oignons et tomates = ouliat , tourri
\nsucer = chuca
\ndans le confit = emmellat
\nsuspendre = p\u00e9ne
\ntable = ta\u00fcle
\ntaille = talha
\nen petit = talhuca
\ntamis = cerd\u00e9d\u00e9
\ntasser = accougna
\nterrine = tarrisse
\nterroir = tasque , terradour
\nt\u00eater = poupa
\nt\u00e9tine = poupe
\ntourner = bira
\ntraire = moulh\u00e9
\ntranche = tranch\u00e9te
\ntravailler = tribalha
\ntr\u00e9pied = tr\u00e8p\u00e9 , trup\u00e8
\nvaisselle = bach\u00e8re
\nvermoulure (fromage) = qu\u00e8re
\nventre = bente
\nverser = bira
\nr\u00e9pandre = barreya
\nverser a boire = boutlha
\nmauvais ragout = ragougnasse
\nmauvais vin = binat
\nnouveau = bouret
\npetit = brusquet
\nros\u00e9 = palhet[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1748971276297{margin-top: 60px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column css=\u00a0\u00bb.vc_custom_1748966344983{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

 <\/p>\n

Les l\u00e9gumes \/ fruits<\/strong><\/h3>\n

______________________________________________________<\/span><\/p>\n

\u00a0[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1748966402656{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]<\/p>\n

L\u00e9gume = l\u00e9g\u00fbm , \u00e9gumadje \u00a0 <\/span>;\u00a0 <\/span>fruit\u00a0 <\/span>= frut
\n<\/span>Ail=alh
\n<\/span>Airelle = idem
\n<\/span>Artichaut =articha\u00fb
\n<\/span>Asperge =asperye
\n<\/span>Aub\u00e9pine = p\u00e9rote
\n<\/span>Bl\u00e9 = blat , roumen , brillant =lusen , clair = esberit , noir milh marou , arrndi = ardoun
\n<\/span>Carotte = pastague , carote
\n<\/span>Cepe = c\u00e9p
\n<\/span>Cerisier = s\u00e9ris\u00e8
\n<\/span>Chanterelle = l\u00e9cassine
\n<\/span>Chataigne\u00a0 <\/span>=\u00a0 <\/span>castagne\u00a0 <\/span>,grill\u00e9 = irole<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]Chou = ca\u00fclet
\nCiboulette = pourr\u00e9te , c\u00e9b\u00e9te
\n<\/span>Citrouille = cuye
\n<\/span>Conconbre = cougoum
\n<\/span>Farine = harie
\n<\/span>F\u00e9ve = habe
\n<\/span>Figue\u00a0 <\/span>= higu\u00e8
\n<\/span>Fleur = eslou , flou
\n<\/span>Fraisier = arrague , fr\u00e9si\u00e8
\n<\/span>Franboisier = aligatou , framboisi\u00e9
\n<\/span>Fruit = frut
\n<\/span>Grappe de raisin = cougnet
\n<\/span>Groseiller = coulindre , grous\u00e9lh\u00e9
\nJardin = ort , casa\u00fb
\nJus = jus
\n<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]Mache = douc\u00e9te
\n<\/span>Mauve = cousine , ma\u00fbbe
\n<\/span>Melon = m\u00e9lou
\n<\/span>Menthe = mandras , mendras
\n<\/span>Mure = amoure , amore
\n<\/span>Myrtille = abagnou , ayou , uyou
\n<\/span>Navet = nabet
\n<\/span>N\u00e9fle = mesple
\n<\/span>Noisette = abera
\n<\/span>Noix no , esquilhot\u00a0 <\/span>, grosse =nogu\u00e9
\n<\/span>Oignon = c\u00e9be
\nP\u00e9che = pecat
\nPersil\u00a0 <\/span>= peyresilh
\nPiment = piper
\nPissenlit = piche-a\u00fblheyt
\n<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][vc_column_text]Poireau = pourret
\n<\/span>Poire = p\u00e8re\u00a0 <\/span>, cuite =capou ,
\n<\/span>Pois =\u00a0 <\/span>c\u00e9s\u00e9
\n<\/span>Pomme = poume , cuite = capou
\n<\/span>Pommes de terre = patane , trufe , truhe ,
\n<\/span>Pot\u00e9 soupe = garbure
\n<\/span>Potiron = m\u00e9loune
\n<\/span>Prune = p\u00e9rulhe , prue
\n<\/span>Prunelle = eragnou
\n<\/span>Raisin = arrasim
\n<\/span>Rave = arabe
\n<\/span>Salade = ensalade
\n<\/span>Vigne = bit<\/span>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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