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Specializes in:
Engineering (general)
Engineering: Industrial
Manufacturing
Tourism & Travel
Food & Drink
Cooking / Culinary
Also works in:
General / Conversation / Greetings / Letters
Media / Multimedia
Journalism
Art, Arts & Crafts, Painting
Business/Commerce (general)
Transport / Transportation / Shipping
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English to French - Rates: 0.08 - 0.95 EUR per word / 30 - 40 EUR per hour
French to English: Calanques General field: Other Detailed field: Tourism & Travel
Source text - French Après avoir fait le tour du “Tonneau”, rocher planté au pied de la falaise, le kayakiste entre dans un territoire inaccessible depuis la terre sans être escaladeur. Seules les (trop) nombreuses navettes des calanques, aux ponds blindés de touristes, viennent alors troubler l’impression d’être un aventurier loin de tout. Les cavités révèlent des fonds d’un bleu éclatant, beauté rehaussée par l’excitation teintée d’appréhension de pénétrer des univers vierges. Longer la falaise recèle sans cesse des surprises, passage et bras de mer invisible avant de tomber dessus. En revanche, pour jouir de la vue sur le cirque de l’Esculape et découvrir au loin la pierre rouge du cap Canaille, il suffit de quelques coups de pagaie pour prendre un peu le large.
Après la calanque de l’“Œil de verre”, l’“Anse des l’enfers” enchaîne sur l’aiguille de Devenson, mise en bouche avant de contourner l’ilot du “Dromadaire” et de passer l’impressionnante faille de l’Eissadon. Avec plus de 250m de hauteur, les falaises vertigineuses du Devenson dessinent de grandes orgues verticales. Ce coin inaccessible, sans doute le plus sauvage des calanques, relève du grand spectacle. On s’y sent tout petit. Dernière étape quasi inaccessible, la calanque de l’Oule est abritée du monde civilisé par une longue falaise. Une fois passée l’arche de Castelvieil, deux sentiments contradictoires envahissent le rameur : l’émerveillement et une furieuse envi de fuir. En Vau peut-être la plus belle, mais certainement la plus célèbre des calanques. Surplombée par le “Doigt de Dieu” et la “Petite Aiguille” accentuant la majesté du site, elle pénètre la falaise au milieu des pins. Ce lieu magnifique attire la foule. Alors, après des heures de navigation quasi solitaire, l’envie de rétro pagayer est incontournable.
Translation - English Once you’ve gone round the “Tonneau”, a big rock at the foot of the cliff, you will find yourself in an area that cannot be reached by land if you are not a climber. Only the (too) numerous calanque shuttles, full to overflowing with tourists, can shatter your illusion of being an adventurer and all alone in the world. Hollows reveal water of a striking blue, the beauty of the place being enhanced by excitement tinged with apprehension at entering places where no man has gone before. Following the coast reveals surprises all the way, passages and creeks that are invisible until you are upon them. On the other hand, if you want to take advantage of the view of the Esculape circus and see the red rock of Cap Canaille, all it takes is a few strokes to take you a little further out to sea.
After the “Œil de verre” calanque is the “Anse des l’enfers” then Devenson needle (just an appetizer) before going round the “Dromadaire” islet and passing the impressive Eissadon fault. The vertiginous Devenson cliffs are 250 meters high and look like giant vertical church organs. This inaccessible spot gives a fabulous view. Suddenly you feel tiny. The last stop is virtually inaccessible. The Oule calanque is sheltered from the civilized world by a long cliff. Once past the Castelvieil arch, you are liable to feel two contradictory feelings – absolute wonder and an overpowering urge to run away. En Vau is perhaps the most beautiful and certainly the best known of all the calanques. Topped by the “Doigt de Dieu” and the “Petite Aiguille” that both accentuate the majesty of the site, it cuts back into the cliff in the middle of the pines. This magnificent place draws crowds. After hours of practically solitary sailing, the urge to row backwards and away is unavoidable.
French to English: Cuvées General field: Other Detailed field: Wine / Oenology / Viticulture
Vinification :
Pressurage direct, avec une maîtrise des températures.
Rendement :
60 hectolitres par hectare.
Mots de l’œnologue :
Belle robe blanche cristalline. Nez expansif de fruits à chair blanche et de fleurs des champs.
Bouche riche et harmonieuse qui termine sur une fine note minérale.
AOC « Coteaux du Languedoc » Rouge
Terroir :
Plateau de grés calcaire, provenant d’éboulis de l’époque glacière, très pauvre.
Assemblage :
Syrah 65 %
Grenache 35 %
Vinification :
Traditionnelle, pas de foulage, macération 25 jours, remontages quotidiens.
Rendement :
50 hectolitres par hectare.
Mots de l’œnologue :
Belle robe rouge profonde. Arômes fruits, épices douces ( réglisse, poivre, cannelle). Vin rond en bouche aux tanins soyeux avec force et finesse.
Distinction :
Wine Spectator noté 86/100.
AOC « Coteaux du Languedoc » Rouge
Terroir :
Plateau de grés calcaire, provenant d’éboulis de l’époque glacière, très pauvre.
Assemblage :
Syrah 80 %
Grenache 20 %
Vinification :
Traditionnelle, pas de foulage, macération 25 jours, remontages quotidiens.
Rendement :
50 hectolitres par hectare.
Mots de l’œnologue : Robe aux reflets grenat.
Arômes intenses, dominés par des odeurs d’épices douces variées (réglisse, poivre, cade, cannelle…).
Bouche ample avec une structure droite et des tanins serrés. Bonne persistance aromatique.
AOC « Coteaux du Languedoc » Rosé
Terroir :
Plateau de grés calcaire, provenant d’éboulis de l’époque glacière, très pauvre.
Vinification :
Obtenu par saignée, avec une maîtrise des températures.
Rendement :
50 hectolitres par hectare.
Mots de l’œnologue : Belle robe foncée, joliment nuancée. Le rose est synonyme de fraîcheur et de fruit.
Bouquet intense évoque le fruit rouge frais (fraise, groseille…) et l’écorce d’agrume.
L’attaque en bouche est immédiate et offre sa générosité dans la rondeur et le gras avec une finale longue à la touche exotique.
Translation - English Vin de Pays d'Oc White
Soil:
Deep, stony argilo-calcareous land.
Grape varieties:
Vermentino 90 %
Grenache 10 %
Method:
Pressing and temperature control.
Yield:
60 hectoliters per hectare.
What the oenologist said:
This is a crystal clear white with an exuberant nose of white fruits and wild flowers.
Its flavor is rich and harmonious ending on a delicate mineral note.
AOC “Coteaux du Languedoc” Red
Soil:
Very poor soil on a limestone plateau formed by ice age rock movement.
Grape varieties:
Syrah 65 %
Grenache 35 %
Method:
Produced with traditional methods - no masking, 25 days of maceration and the wine is drawn and circulated daily.
Yield:
50 hectoliters per hectare.
What the oenologist said:
Here we have an attractive deep red wine with fruit aromas and mild spices (liquorice, pepper, cinnamon). It is a generous wine with smooth tannins, powerful yet elegant.
Merit:
Wine Spectator gave this wine 86/100.
AOC “Coteaux du Languedoc” Red
Soil:
Very poor soil on a limestone plateau formed by ice age rock movement.
Grape varieties:
Syrah 80 %
Grenache 20 %
Method:
Produced with traditional methods - no masking, 25 days of maceration and the wine is drawn and circulated daily.
Yield:
50 hectoliters per hectare.
What the oenologist said:
A garnet shimmer for this intense wine whose nose is carried by a variety of mild spices (liquorice, pepper, cade, cinammon).
It is full-flavored, composed of concentrated tannins with aromas that linger.
AOC “Coteaux du Languedoc” Rosé
Soil:
Very poor soil on a limestone plateau formed by ice age rock movement.
What the oenologist said:
A pleasant deep pink wine whose color evokes freshness and fruit. Its intense bouquet brings red fruits (strawberries, redcurrants, …) and citrus zest to mind.
Its first effect is immediate as it offers up its fullness and mellowness with a long final, almost exotic, note.
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Translation education
Bachelor's degree - Strathclyde University
Experience
Years of experience: 36. Registered at ProZ.com: Feb 2008.
My translating experience started with a translation agency in Marseille where I worked on a wide variety of texts in subjects as varied as submarine tracking and cosmetics.
Later, I worked as in in-house translator on user documentation for a CAD/CAM system (STRIM 100). This post developed over the years into actually writing the manuals. My work centred on and around 3D modelling, NC machining, photorealistic imagery, plastics technology, data conversion and transfer for other Industrial softwares (Euclid Designer, CasCade, Catia ...).
At much the same time, I got involved in translating cultural texts. I have translated texts on the subject of sculptors (Catherine Ducreux, Karl-Heinz Diegner), artists, art galleries interior decorators, architects, restaurants, hotels, museums.
I have now been a freelance writer for several years and have translated a large selection of documents (flyers, brochures, instructions, websites, etc.) in a fairly broad range of subjets (marine architecture, agriculture, wine-growing, chemicals and so on).
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