râpé

Râpé is a term that can refer to several things, primarily related to food and preparation methods. In French cuisine, râpé refers to grated cheese. Commonly, it signifies finely grated hard cheeses like Gruyère or Parmesan, often used as a topping for gratins, soups, or pasta dishes. The fine texture allows the cheese to melt evenly and quickly.

Beyond cheese, râpé can also describe grated vegetables or other food items. For instance, râpé de pommes de terre would mean grated potatoes, often used in recipes like potato pancakes or hash browns. Similarly, râpé de carottes refers to grated carrots, a frequent ingredient in salads or as a side dish. The term emphasizes the grated nature of the ingredient, indicating a fine, shredded consistency.

In some contexts, râpé might also refer to a specific dish or preparation where an ingredient has been grated. This usage is less common than referring to the grated ingredient itself, but it can be encountered in regional or familial recipes. Ultimately, the meaning of râpé is best understood by the context in which it is used, with the common thread being the act or result of grating.