Restaurant Glossary
A
à l'ancienne: in the old style
à la vapeur: steamed
à l'etouffée: stewed
à point: medium rare
abats: organ meats
abricot: apricot
addition: bill
affiné(e): aged
agneau (de lait): lamb (young-milk fed)
aiglefin, églefin: haddock
aigre: sour
aigre-doux: sweet & sour
aigrelette (sauce): a sour or tart sauce
aiguillettes: thin slivers, usually of duck breast
ail: garlic
aile: wing of poultry or game bird
aile et cuisse: white meat (aile), dark (cuisse), usually chicken
aïoli: garlicky blend of eggs and olive oil
aligot: mashed potatoes with fresh Cantal cheese and garlic
alose: shad
alose à l'oseille: shad or other fish in light hollandaise garnished with sorrel
aloyau: loin area of beef
alummettes: puff pastry strips, also fried matchstick potatoes
amande: almond
ananas: pineapple
anchoiade: puree of anchovies, olive oil, vinegar
anchois: anchovy
andouillette: smaller chitterline (tripe) sausage
aneth: dill
anis: aniseed
arachide: peanut oil
araignée de mer: spider crab
ardoise: literally "slate" - refers to the day's specialties
argumes: citrus fruits
aromates: spices and herbs
artichaut: artichoke
asperge: asparagus
assiette: plate
assiette du pecheur: assorted fish platter
assorti(e): assorted
au four: baked
aubergine: eggplant
aumonière: thin crèpe, filled, wrapped like bundle
aurore: béchamel or cream sauce with tomatoes
automne: autumn
auvergnat(e): (style) often with cabbage, sausage, and bacon
avocat: avocado
B
baies: berries
baies roses: pink peppercorns
baigne: bathes
ballotine: usually poultry, boned, stuffed, rolled
banane: banana
bar: fish, similar to bass
Barbarie (canard de): breed of duck
barbue: brill, fish related to turbot
baron: hindquarters - lamb, rabbit, etc.
barquette: small pastry shaped like a boat
basilic: basil
basquaise: Basque-style, usually with ham or tomatoes or red peppers
bavaroise: cold dessert, rich custard with cream and gelatin
bavette: skirt steak
beatilles: dish combining various organ meats
bécasse: woodchuck
beignet: fritter or doughnut
belon: prized, flat-shelled plate oyster
Bercy : fish-stock-based sauce thickened with flour, butter, shallots, white wine
berrichonne: garnish of braised cabbage, glazed baby onions, chestnuts, bacon
betterave: beet
beurre: butter
beurre noisette: lightly browned butter
biche: female deer
bifteck: steak (can be tough)
bigarade: orange sauce
bigarreau: cherry
Billy Bi, Billy By: cream of mussel soup
biscuits à la cuillère: ladyfingers
blanc (de poireau): white part of leeks
blanc (de volaille): usually breast of chicken
blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce
blette: Swiss chard
bleu: bloody rare, usually for steak
blinis: small pancakes
boeuf à la mode: beef marinated and braised in red wine w/carrots, mushrooms, onions
boeuf au gros sel: boiled beef, with vegetables and coarse salt
boissons (non) comprises: drinks (not) included
bombe: molded, layered ice cream dessert
bonne femme: home style, meat with bacon, potatoes, mushrooms, onions
bonne femme (fish): with shallots, parsley, mushrooms, potatoes
bonne femme (sauce): white wine sauce with shallots, mushrooms, lemon juice
bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow
bouchée: tiny mouthful, bite-size
boudin: technically meat sausage, any sausage-shaped mixture
boudin blanc: white sausage (veal, chicken, or pork)
boudin noir: pork blood sausage
bouillabaisse: Mediterranean fish soup
bouilli: boiled
bouillon: light soup or broth
boulette: meatball or fishball
bouquet: large reddish shrimp
bourdaloue: hot poached fruit, sometimes wrapped in pastry
bourguignon(ne): Burgundy-style, often with wine, onions, mushrooms, bacon
bouribut: spicy red wine duck stew
bourride: fish stew
bouteille de: bottle of
braise: live coals; braised
braiser: to braise, cook meat by browning, then simmering
brandade (de morue): warm garlicky purée of salt cod, cream & sometimes mashed potatoes
brebis (fromage de): sheep
bretonne: in the style of Brittany, dish served with white beans
bretonne (sauce): white wine sauce with carrots, leeks, celery
brioche: buttery, egg-enriched yeast bread
broche (à la): spit-roasted
brochet: pike
brouillé(e)(s): scrambled, usually eggs
brulé(e): literally, burned; dark caramelization
brunoise: tiny diced vegetables
buffet froid: cold buffet
bugnes: sweet fried doughnuts or fritters
buisson: literally bush; presentation (classically, crayfish)
bulot: large sea snail
C
cabécou: small round goat cheese
cabillaud: fresh cod
Caen (à la mode de): usually cooked in calvados and white wine or cider
café (crème) (au lait): coffee (with cream) ( with hot milk)
café Liègeois: iced coffee served with whipped cream, sometimes ice cream
cagouille: small snail
caille: quail
calamar: squid
campagne (de la): country-style
canard: duck
canard à la presse: roast duck served with sauce of juices, red wine, cognac
canard de Barbarie: breed, with strong flavor
canard de Nantes: also canard de Challans, very delicate-flavored small duck
canard de Rouen: cross between domestic & wild, smothered not bled, special taste
canard sauvage: wild duck
caneton: young male duck
canette: young female duck
cannelle: cinnamon
carbonnade: braised beef stew with beer and onions
cardon: large, celery-like vegetable in artichoke family
carré d'agneau: rack or loin of lamb
carré de porc: rack or loin of pork
carré de veau: rack or loin of veal
carrelet: summer flounder
carte: menu
carvi: caraway seeds
casse-croute: snacks
casse-pierre: edible seaweed
cassis: black currant, black currant liqueur
cassolette: dish presented in a casserole
cassoulet: casserole of white beans, including various meats
caudière: chowder of fish and potatoes
caviar d'aubergine: cold eggplant purée
céleri : celery
céleri branché: celeriac
cèpe: large, meaty wild mushroom
cerfeuil: chervil
cerise: cherry
cerise noire: black cherry
cerneau: walnut meat
cervelas: garlicky pork sausage, or seafood sausage
cervelles: brains, of calf or lamb
chair: fleshy portion of poultry or meat
champêtre: rustic, simple presentation
champignon: mushroom (de bois) wild, (de Paris) cultivated, (sauvage) wild
champignons à la grecque: tiny mushrooms cooked with lemon, olive oil, spices
chanterelle: pale, curly-capped wild mushroom
chantilly: sweetened whipped cream
chapon: capon
chapon de mer: fish in the scorpion family
charcuterie: cold cuts, sausages, terrines, pâtés, also shop selling these
chariot (de desserts): dessert cart
charlotte: molded dessert with ladyfingers, custard, fruit compote; cold or hot
charolais: light-colored cow that produces high-quality beef
chartreuse: dish of braised partridge and cabbage; also a liqueur
chasse: the hunt
chasseur: sauce with white wine, shallots, mushrooms, tomatoes, herbs
châtaigne: chestnuts
chaud(e): hot (or warm)
chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic
chaudrée: fish stew, sometimes with potatoes
chausson: filled pastry turnover, sweet or savory
chemise (en): wrapped in pastry
chevreuil: young deer
chèvre: goat cheese
chicorée: curly endive
chiffonnade: shredded, herbs and vegetables, usually green
chinchard: type of fish
chipiron: squid
choix (au): a choice, usually may choose from several offerings
choron: Béarnaise sauce with tomatoes
chou: cabbage
chou frise: kale
chou rouge: red cabbage
chou vert: curly green savoy cabbage
choucroute: sauerkraut; also dish of sauerkraut, sausages, bacon, pork, potatoes
chou-fleur: cauliflower
chous (pâte à): creampuff (pastry)
choux de Bruxelles: brussels sprouts
ciboulette: chive
cidre: cider, apple, or pear
citron: lemon
citron pressé: fresh lemonade
citron vert: lime
citronnelle: lemon grass (oriental herb)
citrouille: pumpkin, gourd
civelles: spaghetti-like baby eels
civet: stew of game thickened with blood
civet de lièvre: jugged hare; stewed hare thickened with blood
clafoutis: tart, made with crepe batter and fruit (usually black cherries)
claires: oysters (sometimes put in beds and fattened up before market)
clamart: garnish of peas
clémentine: small tangerine, from Morocco or Spain
cloute: studded with
cochon (de lait): pig (suckling)
cochonnaille: pork products, usually an assortment of sausages or pâtés (1st course)
cocotte: casserole or cooking pot
coeur: heart
coffret: box-shaped pastry
coing: quince
colin: hake
colvert: wild duck
compote: stewed fresh or dried fruit
concassé(e): coarsely chopped
concombre: cucumber
confit: duck, goose, or pork cooked & preserved in its own fat
confit: also fruit or vegetables preserved in sugar, alcohol, or vinegar
confiture: jam
confiture de vieux garçon: varied fresh fruits macerated in alcohol
congeler: to freeze
congre: eel or fish similar to eel
contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling
convives (la totalité des): all those gathered at a single table
copeaux: shavings
coq (au vin): mature rooster stewed in wine
coque: tiny mild-flavored clam-like shellfish
coque (à la): soft cooked egg, or anything served in a shell
coquelet: young, male chicken
coquillage: shellfish
coquille: shell
coquille St Jacques: sea scallop
corail: egg sac found in scallops, spiny lobster or crayfish
corbeille (de fruits): basked (of fruit)
coriandre: coriander
côte d'agneau: lamb chop
côte de boeuf: beef blade or rib steak
côte de veau: veal chop
cotelette: thin chop or cutlet
cotriade: Brittany-style fish stew with butter, potatoes, onions, herbs
cou d'oie (de canard): neck skin of goose, stuffed like a sausage
couer de filet: thickest (and best) part of beef filet (usually châteaubriand steaks)
coulis: puree or raw or cooked vegetables or fruit
coullibiac : hot Russian pâté, usually filled with salmon and covered with brioche
coupe: cup; dessert served in goblet
courge: squash or gourd
courgette: zucchini
couronne: ring or circle, usually of bread
couteau: knife
couvert: place setting
crabe: crab
crapaudine: preparation of grilled poultry or game bird, backbone removed
crécy: carrot garnish, or carrot-based dish
crème chantilly: sweetened whipped cream
crème fouettée: whipped cream
crème patissière : custard filling for pastries and caked
crème plombières: custard filled with fresh fruit and egg whites
crépinette: small sausage patty wrapped in caul fat
cresson: watercress
cressonade: watercress sauce
crête de coq: cock's comb
creuse: elongated, crinkle-shelled oyster
crevette grise: tiny soft-fleshed shrimp that remains gray when cooked
crevette rose: small firm fleshed shrimp that turns red when cooked
criste-marine: edible algae
croquant(e): crispy
croque-madame: toasted ham and cheese sandwich topped with an egg
croque-monsieur: toasted ham and cheese sandwich
croquette: ground meet, fish, fowl or vegetables bound with eggs or sauce
croquettes: usually coated in crumbs and deep fried
crottin (de chavignol): firm goat cheese
croustade: usually small, pastry-wrapped dish (e.g., filled with fruit)
croute (en): in pastry
croute de sel (en): in a salt crust
cru(e): raw
crudités: raw vegetables
crustaces: crustaceans
cuillère (à la): to be eaten with a spoon
cuisse de poulet: chicken drumstick
cuisson: cooking
cuissot: haunch of veal, venison, or wild boar
cuit(e): cooked
cul: haunch or rear, usually of red meat
cure-dent: toothpick
D
dariole: usually a garnish in a cylindrical mold
darne: a slice or steak from fish, often salmon
dattes: dates
daube: stew, usually meat
daurade: dorade or sea bream, similar to porgy
décortiqué(e): shelled or peeled
dégustation: tasting or sampling
déjeuner: lunch
délice: delight, usually used to describe a dessert
demi-deuil: poached (usually chicken) with truffles inserted under skin. Also could be sweetbreads with a truffled white sauce
demi-glace: concentrated beef base
désossé(e): boned
diable: with a peppery (often mustard based) sauce
dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream
digestif: after-dinner drink - liqueur
dinde: turkey ham
dindon(neau): turkey in general
discretion (à la): on menu usually refers to wine without limit, at customer's discretion
dodine: cold, boned stuffed duck
dos: back, also refers to meatiest portion of fish
dos et ventre: back and front; both sides (usually fish)
douceurs: sweets or desserts
doux, douce: sweet
duglere: white, flour-based sauce with shallots, white wine, tomatoes, and parsley
duxelles: chopped mushrooms and shallots sautéed in butter, mixed with cream
E
eau du robinet: tap water
écailler: to scale fish, also an oyster opener or seller
échalotes: shallots
échine: spare ribs
écrevisse: freshwater crayfish
éffiloche: frayed, thinly sliced
églefin, aiglefin: haddock
émincé: thin slice, usually of meat
encornet: small squid
endive: chicory or Belgian endive
entrecôte: beef rib steak
entrecôte mâitre d'hotel: with herb butter
entrecôte marchand de vin: with sauce of red wine and shallots
entrée: first course
entremets: sweets
épaule: shoulder of veal, lamb, mutton, pork
épi de mais: ear of sweet corn
épices: spices
épinard: spinach
escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs)
escalope: thinly slices meat or fish, usually cut at an angle
escargot: land snail
escargot à l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing
escargot de Bourgogne: land snail prepared with butter, garlic, and parsley
escargot petit-gris: small land snail
espadon: swordfish
estofinado: fish stew from Auvergne w/dried cod, eggs, garlic, cream
estouffade: stew of beef, pork, onions, mushrooms, orange zest, red wine
estragon: tarragon
été: summer
étrille: small crab
étuvé: cooked in own juice, braised
éventail (en): cut into fan shape (vegetables or fish)
F
façon (à ma): my way (of preparing a dish)
faisan(e): pheasant
farandole: rolling cart, usually of desserts or cheese
farci(e): stuffed
farine: flour
faux-filet: sirloin steak
fenouil: fennel
fera: salmonlike lake fish
fermé(e): closed
ferme(fermier): farm-fresh
feu de bois (au): cooked over a wood fire
feuille de chêne: oak-leaf lettuce
feuille de vigne: vine leaf
feuilletage (en): (in) puff pastry
feuillete au foie gras: puff pastry layered with sausage and foie gras (extravagant first course)
fèves: broad beans or favas
ficelle (à la): tied with a string; also small, thin baguette
figue: fig
financière: madeira sauce with truffle juice
fines de claire: elongated crinkle shelled oysters (fattened up in beds)
flageolets: small, pale green kidney-shaped beans
flagnarde, flaugnarde: hot fruit-filled batter cake
flamande (à la): flemish style, usually with cabbage, carrots, potatoes, bacon
flambe: flamed
flamiche: savory tart with rich bread dough crust
flamiche aux poireaux: leek and cream tart
flan: sweet or savory tart or crustless custard pie
flanchet (de veau): flank (of veal)
fletan: halibut
fleur: flower
fleurons: puff pastry crescent
florentine: with spinach
foe de veau: calf's liver
foie: liver
foie gras d'oie (de canard): liver of fattened goose (duck)
foies blonds de volaille: chicken livers; chicken liver lousse
foin (dans le): cooked in hay
fond: cooking juices from meat, used to make sauces; also, bottom
fond d'artichaut: heart and base of artichoke
fondant: melting; as in melted sugar flavored and used for icing
forestière: garnish of wild mushrooms, bacon and potatoes
four (au): baked in oven
fourchette: fork
fourre: stuffed
frais, fraiche: fresh
fraise: strawberry
fraise des bois: wild strawberry
framboise: raspberry
frangipane: almond custard filling
frappe: drink served very cold or with ice
frémis: (quivering); barely cooked (oysters)
friandises: sweets, petit fours
fricadelles: fried minced meat patties
fricandeau: thinly sliced veal or rump roast, braised with vegetables, white wine
fricassé(e): ingredients braised in wine with butter and/or cream added; stewed
frisée : curly, usually endive
frit(es): french fries
fritons: coarse pork rillettes or minced spread (includes organ meats)
fritot: small organ meat fritter
friture: frying; also refers to preparation of small fried fish (ex. smelts)
froid(e): cold
fromage: cheese
fromage blanc: smooth low-fat cheese, similar to cottage cheese
fromage de tête: head cheese, usually pork
fromage maigre: low-fat cheese
fruit de la passion: passion fruit
fruits confits: preserved fruits; generally refers to candied fruits
fruits de mer: seafood
fumé(e): smoked
fumet: fish stock
G
galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold
galette: crêpe made with buckwheat flour
galette: round, flat pastry, pancake or cake; sweet or savory
gambas: large prawns
garbure: generally a hearty soup of beans, cabbage, and pork or fowl
garni(e): garnished
garniture: garnish
gâteau: cake
gaufre: waffle
gayettes: small sausage made with pork liver and bacon
gelée: aspic
genièvre: juniper berry
genoise: sponge cake
germiny : garnish of sorrel; sorrel and cream soup
gésier: gizzard
gibelotte: fricassée of rabbit in red or white wine
gibier: game
gigot: leg, usually of lamb (d'agneau)
gigot de mer: a preparation; usually large pieces of monkfish (lotte), oven-roasted
gigue (de): haunch (of) certain game meats
gingembre: ginger
girofle: cloves
girolle: delicate, pale, orange wild mushroom
glace: ice cream
glacé(e): iced, crystallized or glazed
glaçons: ice cubes
gougère: cheese flavored chou pastry (puff)
goujonnettes: generally describes small slices of fish, ex sole, usually fried
goujons: small catfish; or any small fish; or small piece; breaded & fried
gourmandises: sweetmeats
gousse (d'ail): clove (of garlic)
graine de moutarde: mustard seed
graisse: fat
graisserons: crisply fried pieces of duck or goose skin; cracklings
grand veneur: usually a brown sauce for game, with red currant jelly
granite: water ice
gras: fatty
gras-double: tripe baked with onions and white wine
gratin: crusty-topped dish; also refers to a casserole
gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese
gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter
gratiné(e): having a crusty, browned top; also onion soup
grattons: crisply fried pieces of pork, goose or duck skin; cracklings
gratuit: free
grecque (à la): cold vegetables, usually mushrooms, marinated in oil, lemon, water
grelot: small white bult onion
grenade: pomegranate
grenadin: small veal scallop
grenouille (cuisses de): frog legs
gribiche (sauce): mayonnaise with capers, cornichons, and herbs
grillade: grilled meat
grillé(e): grilled
griotte: shiny, slightly acidic reddish black cherry
grive: thrush
grondin: type of ocean fish used in fish stews such as bouillabaisse
gros sel: coarse sale
groseille: red currant
gruyère: hard, mild cheese
H
hachis: minced or chopped meat preparation
hareng: herring
haricot: bean
haricot blanc: white bean; usually dried
haricot de mouton: stew of mutton and white beans
haricot rouge: red kidney bean; also preparation of red beans in red wine
haricot vert: green bean, usually fresh
hiver: winter
hochepot: thick stew, usually oxtail
homard: lobster
hongroise (à la): Hungarian-style, usually with paprika and cream
hors-d'oeuvre: appetizer; also can refer to a first course
huile: oil
huile d'arachide: peanut oil
huile de pépins de raisins: grape seed oil
huitre: oyster
hure de porc: head of a pig or boar; usually headcheese preparation
hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head
I
ile flottante: classically layered cake covered w/whipped cream, w/custard sauce
ile flottantes: floating island of meringue in crème anglaise
imperatrice (à l'): usually rice pudding dessert with candied fruit
indienne (à l'): East Indian style, usually with curry powder
infusion: herb tea
J
jambon: ham; also refers to thigh or shoulder of meat, usually pork
jambon cru: usually salt cured or smoked ham that has been aged but not cooked
jambon de Bayonne: raw, dried, salt-cured ham
jambon de Paris: lightly salted, cooked ham, very pale in color
jambon de York: smoked, English-style ham, usually poached
jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured
jambonneau: pork knuckle
jambonnette: boned and stuffed knuckle of ham or poultry
jardinière: garnish of fresh cooked vegetables
jarret de veau: stew of veal shin
Jésus de morteau: smoked pork sausage from the Franche-Comte
jeun(e): young
joue: cheek
julienne: slivered vegetables (sometimes meat)
jus: juice
K
kir: crème de cassis and white wine (usually, sometimes red)
kir royal: crème de cassis and champagne
kougelhopf : sweet, crown-shaped Alsatian yeast cake w/almonds and raisins
L
lait: milk
laitance: soft roe (often herring) or eggs
laitue: lettuce
lamproie: lamprey (eel shaped fish)
langouste: clawless spiny lobster; sometimes called crawfish or crayfish
langoustine: clawed crustacean, smaller than lobster or spiny lobster (prawn)
langue (de boeuf): tongue (of beef)
languedocienne: garnish, usually of tomatoes, eggplant, and wild cèpe mushrooms
lapereau: young rabbit
lapin: rabbit
lapin de garenne: wild rabbit
lard: bacon
lardon: cube of bacon
larme: (teardrop); a very small portion of liquid
lèche: thin slice of bread or meat
léger(e): light
légume: vegetable
lemelle: very thin slice
lieu (jaune): pollack, a prized small (yellow) saltwater fish
lièvre: hare
limande: sole-like ocean fish, not as firm as sold
limande sole: lemon sole
lisette: small mackerel
lit: bed
lotte: monkfish or angler fish; a large firm-fleshed ocean fish, rich in flavor
lou magret: breast of fattened duck
loup (de mer): Mediterranean fish, also known as bar, similar to striped bass
lyonnaise (à la): in the style of Lyon, often garnished with onions
M
macédoine: diced mixed fruit or vegetables
macérer: to steep, pickle or soak
mâche: lamb's lettuce, a tiny, dark green lettuce
madeleines: small tea cakes
madère: madeira
magret de canard (d'oie): breast of fattened duck (or goose)
maigre: thin, non-fattening
mais: corn
maison (de la): of the house, or restaurant
maître d'hôtel: head waiter; also compound butter
maltaise: orange-flavored hollandaise sauce
mandarine: tangerine
mange-tout: literally, eat it all; podless green bean, snow pea, type of apple
mangue: mango
manière (de): in the style of
maquereau: mackerel
maraichère (à la): market-garden style; dish or salad that includes various greens
marbré(e): marbled
marc: distilled residue of grape skins or other fruit after they've been pressed
marcassin: young wild boar
marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots
marché: market
marée (la): literally the tide; usually used to indicate that seafood is fresh
marennes: flat-shelled, green-tinged plate oysters; village where raised
mareyeur: wholesale fish merchant
marine: marinated
marinière (moules): mussels cooked in white wine with onions, shallots, butter, herbs
marjolaine: marjoram; also, multilayered chocolate and nut cake
marmite: small covered pot; also a dish cooked in a small casserole
marquise (au chocolat): rich chocolate mousse cake
marron: large chestnut
matelote (d'anguilles): freshwater fish stew (or of eels)
mauviette: wild meadowlark or skylark
médaillon: round piece or slice
mélange: mixture or blend
méli-mélo: an assortment of fish and/or seafood, usually served in a salad
melon de cavaillon: small cantaloupe-like melon
ménagère (à la): in the style of a housewife (simply prepared), onions, potatoes, carrots
menthe: mint
menthe poivrée: peppermint
menu d'affairs: (businessman's) - avoid - cell phones
menu de la mer: seafood menu
menu dégustation: tasting menu
menu du marché: fresh ingredients picked up by chef at market that day
menu du terroir: regional menu
menu gastronomique: extravagant or richly luxurious specialties
mets: dish or preparation
mets selon la saison: seasonal preparation
meunière (á la): fish seasoned, floured, fried in butter, served with lemon and parsley
meurette: in, or with, a red wine sauce; also a Burgundian fish stew
meurette: red wine sauce w/mushrooms, onions, bacon, carrots
miel: honey
mignardises: petit fours
mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns
mijoté(e) (plat): simmered (dish or preparation)
mille-feuille: refers to puff pastry
mimosa: garnish of chopped hard cooked egg yolks
minute (à la): prepared at the last minute
mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter
mirabelle: yellow plum
mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor
miroton (de): slices (of); also stew of meats flavored with onions
mitonnée: a simmered soup-like dish
mode (à la): in the style of
moelle: beef bone marrow
moka: refers to coffee; coffee-flavored dish
montagne (de): from the mountains
montmorency: garnished with cherries
morceau: piece or small portion
morille: wild morel mushroom
mornay: cheese sauce
morue: salted or dried and salted codfish
mouclade: creamy mussel stew; sometimes flavored with curry
moule: mussel
moule de parques: Dutch mussels; usually fattened in beds
moule d'Espagne: large mussel, often served raw as part of seafood platter
moules marinières: mussels cooked in white wine, shallots, butter, herbs
moules-frites: snack of steaming bowl of mussels, French fries w/mayonnaise
mousse: light, airy mixture; sweet or savory
mousseline: ingredients lightened with whipped cream or egg whites (sauces)
mousseron: tiny, delicate, wild mushroom
moutarde (à l'ancienne en): mustard (coarse grained)
mouton: mutton
mulet: mullet, a rustic-flavored ocean fish
mure: blackberry
muscade: nutmeg
museau de porc (boeuf): vinegared pork (beef) muzzle
myrtille: type of blueberry
mystère: cone-shaped ice cream dessert; also meringue/ice cream/choc sauce
N
nage (à la): aromatic poaching liquid (served in)
nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish
nappe: covered; as with a sauce
nature: refers to simple, unadorned preparations
navarin: refers to lamb or mutton
navet: turnip
niçoise: w/tomatoes, onions, anchovies, olives
nid: nest
nivernaise: in the style of nevers, with carrots and onions
noilles: noodles
noisette: hazelnut; hazelnut flavored
noisette: also refers to small round piece (such as potato) browned in butter
noix: walnut; nut; nut sized
normande: refers to fish or meat cooked with apple cider or calvados; or sauce of seafood, cream, mushrooms
normande: also dessert with apples, usually served with cream
nouilles à l'alsacienne: noodles, usually with butter and cream
nouveau (nouvelle): new or young
nouveauté: a new offering
noyau: stone or pit
O
oeuf à la coque: soft-cooked egg
oeuf brouillé: scrambled egg
oeuf dur: hard-cooked egg
oeuf en meurette: poached egg in red wine sauce
oeuf mollet: egg simmered in water for 6 minutes
oeuf poche: poached egg
oeuf saut à la poêle: fried egg
oeuf sur le plat: fried egg
oeufs à la neige: (in the snow) sweetened whipped whites poached in milk/in custard
oeufs au jambon: eggs and ham
offert(e): offered; free or given
oie: goose
oignon: onion
omble chevalier: member of trout family with firm flaky flesh from white to deep red
omelette: aux fines herbs; au fromage (cheese); au jambon (ham)
onglet: cut similar to beef flank steak; biftek, and entrecote (can be tough)
oreilles (de porc): ears (of pig)
orties: nettles
ortolan: tiny wild bird (now protected)
os: bone
oseille: sorrel
oursin: sea urchin
ouvert: open
P
paillard (de veau): thick slice (of veal)
pailles (pommes): fried straw potatoes (finely shredded)
paillettes: cheese straws, usually made with puff pastry and Parmesan cheese
pain: bread
paleron: shoulder of beef
paletot: (coat) skin bone and meat of fattened duck or goose
palmier: palm-leaf-shaped cookie made of sugared puff pastry
palmier (coeurs de): palm hearts
palombe: wood or wild pigeon
palourde: prized medium sized clam
pamplemousse: grapefruit
panache: mixed; liberally used menu term to denote any mixture
panade: thick mixture used to bind (flour and butter, bread crumbs, etc.)
panais: parsnip
pané(e): breaded
panier: basket
pannequet: rolled crêpe filled with sweet or savory mixture
papillote (en): cooked in parchment paper or foil
paquets (en): (in) packages or parcels
parfait: a dessert mousse; also mousse-like mixture of chicken, duck liver, etc.
parfum: flavor
parisienne (à la): varied garnish , always includes fried potato balls tossed in meat glaze
parmentier: dish with potatoes
partager: share
passe-pierre: edible seaweed
pastèque: watermelon
pastis: refreshing long, cool drink; anise liqueur or flavor w/ice and water
pastise: anise liqueur
pâte: pastry dough
pâte à choux: cream puff pastry
pâte brisée: pie pastry
pâte sablée: sweeter, richer than pâte sucrée
pâte sucrée: sweet pie pastry
pâté: molded, spiced, minced meat, baked and served hot or cold
pâté en croute: pate baked in pastry crust
pâtisserie: pastry
pâtissier: pastry chef
patte: paw, foot, or leg or bird or animal
patte blanche: small crayfish
patte rouge: large crayfish
paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped
pavé: thick slice of boned beef or calve's liver; also king of pastry
paysan(ne) (à la): country style; garnish of carrots, turnips, onions, celery, bacon
peau: skin
pêche: peach
pêche melba: poached peach with vanilla ice cream and raspberry sauce
pêcheur: usually refers to fish preparations
pelure: peelings, such as truffles, used for flavorings
perce-pierre: samphire, edible seaweed
perche: perch, finely flavored fresh water fish
perdreau: young partridge
perdrix: partridge
périgourdine (à la): sauce, usually with truffles and foie gras
persil: parsley
petit déjeuner: breakfast
petit-pois: small green peas
petits fours: tiny cakes and pastries
petits-gris: small land snail
petoncle: tiny scallop, similar to bay scallops
pets de nonne: small, dainty fried pastry
pibale: small eel, also called civelle
pièce: portion or piece
pied de mouton: meaty, cream-colored wild mushroom; also sheep's foot
pied de porc: pig's foot
pigeonneau: young pigeon or squab
pignons: pine nuts, or pignoli
pilau, pilaf: rice booked with onions and broth
piment (poivre) de Jamaïque: allspice
piment doux: sweet pepper
pince: claw; also tongs used when eating snails or seafood
pintade: guinea fowl
pintadeau: young guinea fowl
pipérade: basque dish of peppers, onions, tomatoes, and often scrambled eggs
pipérade au jambon: above served on slice of ham
piquant(e): sharp or spicy tasting
pique: larded; studded
pissaladière: a flat open-face tart garnished with onions, olives, anchovies
pissenlit: dandelion (leaves)
pistache: pistachio nuts
pistil de safran: thread of saffron
pistou: sauce of basil, garlic, olive oil; also a rich vegetable soup
pithiviers: classic puff pastry dessert filled with almond cream
plat: a dish
plat principal: main dish
plate: flat-shelled oyster
plateau: platter
plateau de fruits de mer: seafood platter (raw & cooked combined)
plates côtes: part of beef ribs usually used in pot-au-feu
pleurote: oyster mushroom
plie franche: flounder
plombières: dessert of vanilla ice cream, candied fruit, kirsch, whipped cream
pluches: leaves of herbs or plants, generally used for garnish
poché(e): poached
pochouse: freshwater fish stew prepared with white or red wine
poêlé(e): pan-fried
pointe (d'asperge): tip (of asparagus)
poire: pear
poireau: leek
poires belle hélène: poached pears served on vanilla ice cream with hot chocolate sauce
pois: peas
poisson: fish
poitrine: breast (of meat or poultry)
poitrine demi-sel: unsmoked slab bacon
poitrine fumée: smoked slab bacon
poivrade: peppery brown sauce of wine, vinegar, and cooked vegetables (strained)
poivre: pepper
poivre frais de Madagascar: green peppercorns
poivre noir: black peppercorns
poivre rose: pink peppercorns
poivre vert: green peppercorns
poivron (doux): sweet bell pepper
polenta: cornmeal cooked with butter and cheese
pommade (en): usually refers to a thick, smooth paste
pomme: apple
pomme en l'air: caramelized apple slices usually served with blood sausage
pommes (de terre): potatoes
pommes à la vapeur: steamed or boiled potatoes
pommes à l'anglaise: boiled potatoes
pommes allumettes: very thin fries 1/4 x 2-1/2
pommes boulangère: potatoes cooked with the meat; gratin with onions, sometimes bacon
pommes dauphinoise: basked dish of sliced potatoes w/milk, garlic, cheese
pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried
pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish
pommes en robe: potatoes cooked with skins on
pommes frites: French fries
pommes gratinées: baked dish of potatoes, browned, often with cheese
pommes lyonnaises: potatoes sautéed with onions
pommes paillés: potatoes cut into julienne strips, then fried
pommes pont-neuf: classic fries, cut 1/2 x 2-1/2
pommes soufflées: small thin slices of potato fried twice (inflate like pillows)
porc (carré de): pork (loin)
porc (côte de): pork (chop)
porcelet: young suckling pig
porto (au): with port
portugaises: type of oyster
potage: soup
pot-au-feu: boiled beef with vegetables, often served in two or more courses
pot-de-crème: individual custard or mousse-like dessert, often chocolate
potée: hearty soup of pork and vegetables, generally cabbage and potatoes
poularde: fattened hen
poule d'inde: turkey hen
poule faisane: female pheasant
poulet (rôti): chicken (roast)
poulet basquaise: basque style chicken, with tomatoes and sweet peppers
poulet de Bresse: high-quality, free-running, corn-fed chicken
poulet de grain: corn-fed chicken
poulet fermier: free-range chicken
poulpe: octopus
pousse-pierre: edible seaweed
poussin: baby chicken
praire: small clam
pralin: ground caramelized almonds
primeur: refers to early fresh fruits and vegetables
printanière: garnish of spring vegetables, cut into dice or balls
prix fixe: fixed-price menu
prix net: service included
profiterole: chou pastry desssert, filled with ice cream and topped with chocolate
provençal(e): in the style of Provence; with garlic, tomatoes, olive oil
prune: fresh plum
pruneau: prune
ptes (fraiches): pasta (fresh)
purée: mashed
Q
quenelle: dumpling, usually of veal, fish, or poultry
quetsch: small purple damson plum
queue (de boeuf): tail (oxtail)
R
rable de lièvre (lapin): saddle of hare (rabbit)
radis: small red radish
radis noir: large black radish
ragout: stew, usually of meat
raie: skate (fish)
raifort: horseradish
raisin: grape
ramequin: small individual casserole, also small tart
rapé(e): grated or shredded
rascasse: scorpion fish
rave: root vegetables - celery, turnip, radish
ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo
réchauffer: to reheat
reine-claude: greengage plum
reinette: fall and winter variety of apple
rémoulade: sauce of mayo, capers, mushrooms, herbs, anchovies, gherkins
rillettes (d'oie): minces spread of pork (goose), or duck, fish, rabbit
rillons: usually pork belly, cut up and cooked 'til crisp
rince doigt: finger bowl
ris d'agneau: lamb sweetbreads
ris de veau: veal sweetbreads
rivière: river
riz à l'imperatrice: cold rice pudding with candied fruit
riz complet: brown rice
rognonnade: veal loin with kidneys attached
rognons: kidneys
romarin: rosemary
rondelle: round slice
rosette (de porc): dried sausage (of pork) usually from Beaujolais
rosé: rare (meat)
rôti: roast
rouelle (de): slice of meat or vegetable cut at an angle
rouget (rouget barbet): sweet, red-skinned fish commonly called red mullet; smaller, better
rouille: thick, spicy, rust-colored sauce, w/olive oil, peppers, tomatoes, garlic
roulade: roll, often stuffed
roulé(e): rolled
roux: butter and flour mixed together to thicken sauce
S
sabayon: light sweet sauce of egg yolks, sugar, wine, flavoring, whipped as cooked
sable: shortbread-like cookie; also sweet pastry dough
safran: saffron
saignant(e): very rare (for the cooking of meat)
saint pierre: mild, flat, white ocean fish; john dory
saint-germain: with peas
saint-hubert: sauce poivrade with chestnuts and bacon added
saint-jacques (coquille): sea scallop
saison (suivant la): according to the season
salade aux noix: green salad with walnuts dressed with walnut oil
salade folle: mixed salad, usually including green beans and foie gras
salade panachée: mixed salad
salade verte: green salad
salé(e): salted
salicorne: edible algae
salmis: stewlike preparation of game birds or poultry
salpicon: diced vegetables, meat and /or fish in a sauce
salsifis: salsify, or oyster plant
sandre: perchlike freshwater fish
sang: blood
sanglier: wild boar
sarriette: summer savory; also called poivre d'âne
saucisse: small fresh sausage
saucisson: large dried sausage
saucisson de Lyon: pork sausage with garlic, pepper, sometimes truffles or pistachios
sauge: sage
saumon (sauvage): salmon (wild, non-cultivated)
saumon d'Ecosse: scottish salmon
saumon fumé: smoked salmon
saupiquet: classis aromatic wine sauce thickened with bread crumbs
sauté(e): browned in fat
sauvage: wild
savarin: yeast-leavened cake shaped like a ring, soaked in sweet syrup
savoyarde: usually, flavored with Gruyère cheese
scarole: escarole
seiche: large squid
sel: salt
selle: saddle (of meat)
serpolet: wild thyme
service (non) compris: service (not) included
serviette: napkin
sirops: flavored syrup w/mineral water, seltzer, lemon soda (bar or cafe)
smitane: sauce of cream, onions, white wine and lemon juice
soissons: dried or fresh white beans
sole normande: sole poached in cider, garnished with mussels, shrimp, cream sauce
sorbet: sherbet
soubise: onion sauce
souffle: light sweet or savory mixture, served hot or cold
steack: beef steak
stockfish: salted and air-dried codfish
succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream
sucre: sugar
suprême: a veal- or chicken-based white sauce thickened with flour and cream
suprême: a boneless breast of poultry or a fillet of fish
T
tablier de sapeur: tripe that is marinated, breaded, and grilled
tagine: spicy North African stew of veal, lamb, chicken, or pigeon with veg
tanche: tench, a freshwater fish with mild, delicate flavor
tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice
tarama: mullet roe, often made into a spread of the same name
tart tatin: caramelized upside-down apple pie
tartare: chopped raw beef, seasoned and garnished with raw egg, etc.
tarte: tart; open-face pie or flan, usually sweet
tarte au fromage: cheesecake
tartine: open-face sandwich; buttered bread
tasse: cup
tendre: tender
tendrons: cartilaginous meat cut from beef or veal ribs
terrine: earthenware container; also mixture cooked in the container
tête de veau (porc): head of veal (pork), usually used in headcheese
thé: tea
thon: tuna fish
thym: thyme
tian: earthenware gratin dish; also vegetable mixture cooked in dish
tiède: lukewarm
tilleul: lime or linden blossom herb tea
timbale: small mold; mixture prepared in mold
topinambour: Jerusalem artichoke
tortue: turtle
toulousaine: Toulouse-style; usually with truffles or sweetbreads; cock's combs, etc.
tournédos: center portion of beef filet, usually grilled or sautéed
tournédos rossini: sauteed tournedos garnished with foie gras and truffles
tourteau: large crab with large claws full of deliciously sweet meat
tourtière: shallow cooking vessel; also pastry dish filled w/spples and/or prunes
tranche: slice
travers de porc: spare ribs
tripes à la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy
tripoux: mutton tripe
trompettes des mort: dark brown "horn of plenty" mushrooms
tronçon: cut of meat or fish (sliced from widest part)
truffe (truffé[e]): truffle (with truffles)
truite: trout
truite saumonée: salmon trout
tuile: literally, tile; delicate almond-flavored cookie
turban: usually mixture or combination of ingredients cooked in ring mold
turbot(in): turbot (small turbot) considered the finest of fish (and most expensive)
V
vacherin: dessert of baked meringue, with ice cream and cream; also a cheese
vallé d'ange: region of Normandy; also garnish of cooked apples and cream
vanille: vanilla
vapeur (à la): steam(ed)
veau: veal
velouteé: veal or chicken based sauce thickened with flour
venaison: venison
ventre: belly or stomach
venus: American clam
verjus: juice from unripe grapes; once used in sauces instead of vinegar
vernis: large, fleshy clam
vert-pré: watercress garnish, sometimes includes potatoes
verviene: lemon verbena (herb tea)
vessie (en): cooked in a pig's bladder (usually a chicken)
viande: meat
vichy: with glazed carrots; also a brand of mineral water
vichyssoise: cold, creamy leek and potato soup
vierge (beurre): whipped butter sauce with salt, pepper, and lemon juice
vierge (huile d'olive): virgin olive oil
vieux (vieille): old
vigneron: wine grower
vinaigre (vieux): vinegar (aged)
vinaigre de Xeres: sherry vinegar
vinaigrette: oil and vinegar dressing
vivant(e): living
vivier: fish tank
vol au vent: puff pastry shell
volaille: poultry
X
Xeres: sherry (vinegar)
Y
yaourt: yogurt
Z
zeste: citrus peel, with white pith removed
A
à l'ancienne: in the old style
à la vapeur: steamed
à l'etouffée: stewed
à point: medium rare
abats: organ meats
abricot: apricot
addition: bill
affiné(e): aged
agneau (de lait): lamb (young-milk fed)
aiglefin, églefin: haddock
aigre: sour
aigre-doux: sweet & sour
aigrelette (sauce): a sour or tart sauce
aiguillettes: thin slivers, usually of duck breast
ail: garlic
aile: wing of poultry or game bird
aile et cuisse: white meat (aile), dark (cuisse), usually chicken
aïoli: garlicky blend of eggs and olive oil
aligot: mashed potatoes with fresh Cantal cheese and garlic
alose: shad
alose à l'oseille: shad or other fish in light hollandaise garnished with sorrel
aloyau: loin area of beef
alummettes: puff pastry strips, also fried matchstick potatoes
amande: almond
ananas: pineapple
anchoiade: puree of anchovies, olive oil, vinegar
anchois: anchovy
andouillette: smaller chitterline (tripe) sausage
aneth: dill
anis: aniseed
arachide: peanut oil
araignée de mer: spider crab
ardoise: literally "slate" - refers to the day's specialties
argumes: citrus fruits
aromates: spices and herbs
artichaut: artichoke
asperge: asparagus
assiette: plate
assiette du pecheur: assorted fish platter
assorti(e): assorted
au four: baked
aubergine: eggplant
aumonière: thin crèpe, filled, wrapped like bundle
aurore: béchamel or cream sauce with tomatoes
automne: autumn
auvergnat(e): (style) often with cabbage, sausage, and bacon
avocat: avocado
B
baies: berries
baies roses: pink peppercorns
baigne: bathes
ballotine: usually poultry, boned, stuffed, rolled
banane: banana
bar: fish, similar to bass
Barbarie (canard de): breed of duck
barbue: brill, fish related to turbot
baron: hindquarters - lamb, rabbit, etc.
barquette: small pastry shaped like a boat
basilic: basil
basquaise: Basque-style, usually with ham or tomatoes or red peppers
bavaroise: cold dessert, rich custard with cream and gelatin
bavette: skirt steak
beatilles: dish combining various organ meats
bécasse: woodchuck
beignet: fritter or doughnut
belon: prized, flat-shelled plate oyster
Bercy : fish-stock-based sauce thickened with flour, butter, shallots, white wine
berrichonne: garnish of braised cabbage, glazed baby onions, chestnuts, bacon
betterave: beet
beurre: butter
beurre noisette: lightly browned butter
biche: female deer
bifteck: steak (can be tough)
bigarade: orange sauce
bigarreau: cherry
Billy Bi, Billy By: cream of mussel soup
biscuits à la cuillère: ladyfingers
blanc (de poireau): white part of leeks
blanc (de volaille): usually breast of chicken
blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce
blette: Swiss chard
bleu: bloody rare, usually for steak
blinis: small pancakes
boeuf à la mode: beef marinated and braised in red wine w/carrots, mushrooms, onions
boeuf au gros sel: boiled beef, with vegetables and coarse salt
boissons (non) comprises: drinks (not) included
bombe: molded, layered ice cream dessert
bonne femme: home style, meat with bacon, potatoes, mushrooms, onions
bonne femme (fish): with shallots, parsley, mushrooms, potatoes
bonne femme (sauce): white wine sauce with shallots, mushrooms, lemon juice
bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow
bouchée: tiny mouthful, bite-size
boudin: technically meat sausage, any sausage-shaped mixture
boudin blanc: white sausage (veal, chicken, or pork)
boudin noir: pork blood sausage
bouillabaisse: Mediterranean fish soup
bouilli: boiled
bouillon: light soup or broth
boulette: meatball or fishball
bouquet: large reddish shrimp
bourdaloue: hot poached fruit, sometimes wrapped in pastry
bourguignon(ne): Burgundy-style, often with wine, onions, mushrooms, bacon
bouribut: spicy red wine duck stew
bourride: fish stew
bouteille de: bottle of
braise: live coals; braised
braiser: to braise, cook meat by browning, then simmering
brandade (de morue): warm garlicky purée of salt cod, cream & sometimes mashed potatoes
brebis (fromage de): sheep
bretonne: in the style of Brittany, dish served with white beans
bretonne (sauce): white wine sauce with carrots, leeks, celery
brioche: buttery, egg-enriched yeast bread
broche (à la): spit-roasted
brochet: pike
brouillé(e)(s): scrambled, usually eggs
brulé(e): literally, burned; dark caramelization
brunoise: tiny diced vegetables
buffet froid: cold buffet
bugnes: sweet fried doughnuts or fritters
buisson: literally bush; presentation (classically, crayfish)
bulot: large sea snail
C
cabécou: small round goat cheese
cabillaud: fresh cod
Caen (à la mode de): usually cooked in calvados and white wine or cider
café (crème) (au lait): coffee (with cream) ( with hot milk)
café Liègeois: iced coffee served with whipped cream, sometimes ice cream
cagouille: small snail
caille: quail
calamar: squid
campagne (de la): country-style
canard: duck
canard à la presse: roast duck served with sauce of juices, red wine, cognac
canard de Barbarie: breed, with strong flavor
canard de Nantes: also canard de Challans, very delicate-flavored small duck
canard de Rouen: cross between domestic & wild, smothered not bled, special taste
canard sauvage: wild duck
caneton: young male duck
canette: young female duck
cannelle: cinnamon
carbonnade: braised beef stew with beer and onions
cardon: large, celery-like vegetable in artichoke family
carré d'agneau: rack or loin of lamb
carré de porc: rack or loin of pork
carré de veau: rack or loin of veal
carrelet: summer flounder
carte: menu
carvi: caraway seeds
casse-croute: snacks
casse-pierre: edible seaweed
cassis: black currant, black currant liqueur
cassolette: dish presented in a casserole
cassoulet: casserole of white beans, including various meats
caudière: chowder of fish and potatoes
caviar d'aubergine: cold eggplant purée
céleri : celery
céleri branché: celeriac
cèpe: large, meaty wild mushroom
cerfeuil: chervil
cerise: cherry
cerise noire: black cherry
cerneau: walnut meat
cervelas: garlicky pork sausage, or seafood sausage
cervelles: brains, of calf or lamb
chair: fleshy portion of poultry or meat
champêtre: rustic, simple presentation
champignon: mushroom (de bois) wild, (de Paris) cultivated, (sauvage) wild
champignons à la grecque: tiny mushrooms cooked with lemon, olive oil, spices
chanterelle: pale, curly-capped wild mushroom
chantilly: sweetened whipped cream
chapon: capon
chapon de mer: fish in the scorpion family
charcuterie: cold cuts, sausages, terrines, pâtés, also shop selling these
chariot (de desserts): dessert cart
charlotte: molded dessert with ladyfingers, custard, fruit compote; cold or hot
charolais: light-colored cow that produces high-quality beef
chartreuse: dish of braised partridge and cabbage; also a liqueur
chasse: the hunt
chasseur: sauce with white wine, shallots, mushrooms, tomatoes, herbs
châtaigne: chestnuts
chaud(e): hot (or warm)
chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic
chaudrée: fish stew, sometimes with potatoes
chausson: filled pastry turnover, sweet or savory
chemise (en): wrapped in pastry
chevreuil: young deer
chèvre: goat cheese
chicorée: curly endive
chiffonnade: shredded, herbs and vegetables, usually green
chinchard: type of fish
chipiron: squid
choix (au): a choice, usually may choose from several offerings
choron: Béarnaise sauce with tomatoes
chou: cabbage
chou frise: kale
chou rouge: red cabbage
chou vert: curly green savoy cabbage
choucroute: sauerkraut; also dish of sauerkraut, sausages, bacon, pork, potatoes
chou-fleur: cauliflower
chous (pâte à): creampuff (pastry)
choux de Bruxelles: brussels sprouts
ciboulette: chive
cidre: cider, apple, or pear
citron: lemon
citron pressé: fresh lemonade
citron vert: lime
citronnelle: lemon grass (oriental herb)
citrouille: pumpkin, gourd
civelles: spaghetti-like baby eels
civet: stew of game thickened with blood
civet de lièvre: jugged hare; stewed hare thickened with blood
clafoutis: tart, made with crepe batter and fruit (usually black cherries)
claires: oysters (sometimes put in beds and fattened up before market)
clamart: garnish of peas
clémentine: small tangerine, from Morocco or Spain
cloute: studded with
cochon (de lait): pig (suckling)
cochonnaille: pork products, usually an assortment of sausages or pâtés (1st course)
cocotte: casserole or cooking pot
coeur: heart
coffret: box-shaped pastry
coing: quince
colin: hake
colvert: wild duck
compote: stewed fresh or dried fruit
concassé(e): coarsely chopped
concombre: cucumber
confit: duck, goose, or pork cooked & preserved in its own fat
confit: also fruit or vegetables preserved in sugar, alcohol, or vinegar
confiture: jam
confiture de vieux garçon: varied fresh fruits macerated in alcohol
congeler: to freeze
congre: eel or fish similar to eel
contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling
convives (la totalité des): all those gathered at a single table
copeaux: shavings
coq (au vin): mature rooster stewed in wine
coque: tiny mild-flavored clam-like shellfish
coque (à la): soft cooked egg, or anything served in a shell
coquelet: young, male chicken
coquillage: shellfish
coquille: shell
coquille St Jacques: sea scallop
corail: egg sac found in scallops, spiny lobster or crayfish
corbeille (de fruits): basked (of fruit)
coriandre: coriander
côte d'agneau: lamb chop
côte de boeuf: beef blade or rib steak
côte de veau: veal chop
cotelette: thin chop or cutlet
cotriade: Brittany-style fish stew with butter, potatoes, onions, herbs
cou d'oie (de canard): neck skin of goose, stuffed like a sausage
couer de filet: thickest (and best) part of beef filet (usually châteaubriand steaks)
coulis: puree or raw or cooked vegetables or fruit
coullibiac : hot Russian pâté, usually filled with salmon and covered with brioche
coupe: cup; dessert served in goblet
courge: squash or gourd
courgette: zucchini
couronne: ring or circle, usually of bread
couteau: knife
couvert: place setting
crabe: crab
crapaudine: preparation of grilled poultry or game bird, backbone removed
crécy: carrot garnish, or carrot-based dish
crème chantilly: sweetened whipped cream
crème fouettée: whipped cream
crème patissière : custard filling for pastries and caked
crème plombières: custard filled with fresh fruit and egg whites
crépinette: small sausage patty wrapped in caul fat
cresson: watercress
cressonade: watercress sauce
crête de coq: cock's comb
creuse: elongated, crinkle-shelled oyster
crevette grise: tiny soft-fleshed shrimp that remains gray when cooked
crevette rose: small firm fleshed shrimp that turns red when cooked
criste-marine: edible algae
croquant(e): crispy
croque-madame: toasted ham and cheese sandwich topped with an egg
croque-monsieur: toasted ham and cheese sandwich
croquette: ground meet, fish, fowl or vegetables bound with eggs or sauce
croquettes: usually coated in crumbs and deep fried
crottin (de chavignol): firm goat cheese
croustade: usually small, pastry-wrapped dish (e.g., filled with fruit)
croute (en): in pastry
croute de sel (en): in a salt crust
cru(e): raw
crudités: raw vegetables
crustaces: crustaceans
cuillère (à la): to be eaten with a spoon
cuisse de poulet: chicken drumstick
cuisson: cooking
cuissot: haunch of veal, venison, or wild boar
cuit(e): cooked
cul: haunch or rear, usually of red meat
cure-dent: toothpick
D
dariole: usually a garnish in a cylindrical mold
darne: a slice or steak from fish, often salmon
dattes: dates
daube: stew, usually meat
daurade: dorade or sea bream, similar to porgy
décortiqué(e): shelled or peeled
dégustation: tasting or sampling
déjeuner: lunch
délice: delight, usually used to describe a dessert
demi-deuil: poached (usually chicken) with truffles inserted under skin. Also could be sweetbreads with a truffled white sauce
demi-glace: concentrated beef base
désossé(e): boned
diable: with a peppery (often mustard based) sauce
dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream
digestif: after-dinner drink - liqueur
dinde: turkey ham
dindon(neau): turkey in general
discretion (à la): on menu usually refers to wine without limit, at customer's discretion
dodine: cold, boned stuffed duck
dos: back, also refers to meatiest portion of fish
dos et ventre: back and front; both sides (usually fish)
douceurs: sweets or desserts
doux, douce: sweet
duglere: white, flour-based sauce with shallots, white wine, tomatoes, and parsley
duxelles: chopped mushrooms and shallots sautéed in butter, mixed with cream
E
eau du robinet: tap water
écailler: to scale fish, also an oyster opener or seller
échalotes: shallots
échine: spare ribs
écrevisse: freshwater crayfish
éffiloche: frayed, thinly sliced
églefin, aiglefin: haddock
émincé: thin slice, usually of meat
encornet: small squid
endive: chicory or Belgian endive
entrecôte: beef rib steak
entrecôte mâitre d'hotel: with herb butter
entrecôte marchand de vin: with sauce of red wine and shallots
entrée: first course
entremets: sweets
épaule: shoulder of veal, lamb, mutton, pork
épi de mais: ear of sweet corn
épices: spices
épinard: spinach
escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs)
escalope: thinly slices meat or fish, usually cut at an angle
escargot: land snail
escargot à l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing
escargot de Bourgogne: land snail prepared with butter, garlic, and parsley
escargot petit-gris: small land snail
espadon: swordfish
estofinado: fish stew from Auvergne w/dried cod, eggs, garlic, cream
estouffade: stew of beef, pork, onions, mushrooms, orange zest, red wine
estragon: tarragon
été: summer
étrille: small crab
étuvé: cooked in own juice, braised
éventail (en): cut into fan shape (vegetables or fish)
F
façon (à ma): my way (of preparing a dish)
faisan(e): pheasant
farandole: rolling cart, usually of desserts or cheese
farci(e): stuffed
farine: flour
faux-filet: sirloin steak
fenouil: fennel
fera: salmonlike lake fish
fermé(e): closed
ferme(fermier): farm-fresh
feu de bois (au): cooked over a wood fire
feuille de chêne: oak-leaf lettuce
feuille de vigne: vine leaf
feuilletage (en): (in) puff pastry
feuillete au foie gras: puff pastry layered with sausage and foie gras (extravagant first course)
fèves: broad beans or favas
ficelle (à la): tied with a string; also small, thin baguette
figue: fig
financière: madeira sauce with truffle juice
fines de claire: elongated crinkle shelled oysters (fattened up in beds)
flageolets: small, pale green kidney-shaped beans
flagnarde, flaugnarde: hot fruit-filled batter cake
flamande (à la): flemish style, usually with cabbage, carrots, potatoes, bacon
flambe: flamed
flamiche: savory tart with rich bread dough crust
flamiche aux poireaux: leek and cream tart
flan: sweet or savory tart or crustless custard pie
flanchet (de veau): flank (of veal)
fletan: halibut
fleur: flower
fleurons: puff pastry crescent
florentine: with spinach
foe de veau: calf's liver
foie: liver
foie gras d'oie (de canard): liver of fattened goose (duck)
foies blonds de volaille: chicken livers; chicken liver lousse
foin (dans le): cooked in hay
fond: cooking juices from meat, used to make sauces; also, bottom
fond d'artichaut: heart and base of artichoke
fondant: melting; as in melted sugar flavored and used for icing
forestière: garnish of wild mushrooms, bacon and potatoes
four (au): baked in oven
fourchette: fork
fourre: stuffed
frais, fraiche: fresh
fraise: strawberry
fraise des bois: wild strawberry
framboise: raspberry
frangipane: almond custard filling
frappe: drink served very cold or with ice
frémis: (quivering); barely cooked (oysters)
friandises: sweets, petit fours
fricadelles: fried minced meat patties
fricandeau: thinly sliced veal or rump roast, braised with vegetables, white wine
fricassé(e): ingredients braised in wine with butter and/or cream added; stewed
frisée : curly, usually endive
frit(es): french fries
fritons: coarse pork rillettes or minced spread (includes organ meats)
fritot: small organ meat fritter
friture: frying; also refers to preparation of small fried fish (ex. smelts)
froid(e): cold
fromage: cheese
fromage blanc: smooth low-fat cheese, similar to cottage cheese
fromage de tête: head cheese, usually pork
fromage maigre: low-fat cheese
fruit de la passion: passion fruit
fruits confits: preserved fruits; generally refers to candied fruits
fruits de mer: seafood
fumé(e): smoked
fumet: fish stock
G
galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold
galette: crêpe made with buckwheat flour
galette: round, flat pastry, pancake or cake; sweet or savory
gambas: large prawns
garbure: generally a hearty soup of beans, cabbage, and pork or fowl
garni(e): garnished
garniture: garnish
gâteau: cake
gaufre: waffle
gayettes: small sausage made with pork liver and bacon
gelée: aspic
genièvre: juniper berry
genoise: sponge cake
germiny : garnish of sorrel; sorrel and cream soup
gésier: gizzard
gibelotte: fricassée of rabbit in red or white wine
gibier: game
gigot: leg, usually of lamb (d'agneau)
gigot de mer: a preparation; usually large pieces of monkfish (lotte), oven-roasted
gigue (de): haunch (of) certain game meats
gingembre: ginger
girofle: cloves
girolle: delicate, pale, orange wild mushroom
glace: ice cream
glacé(e): iced, crystallized or glazed
glaçons: ice cubes
gougère: cheese flavored chou pastry (puff)
goujonnettes: generally describes small slices of fish, ex sole, usually fried
goujons: small catfish; or any small fish; or small piece; breaded & fried
gourmandises: sweetmeats
gousse (d'ail): clove (of garlic)
graine de moutarde: mustard seed
graisse: fat
graisserons: crisply fried pieces of duck or goose skin; cracklings
grand veneur: usually a brown sauce for game, with red currant jelly
granite: water ice
gras: fatty
gras-double: tripe baked with onions and white wine
gratin: crusty-topped dish; also refers to a casserole
gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese
gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter
gratiné(e): having a crusty, browned top; also onion soup
grattons: crisply fried pieces of pork, goose or duck skin; cracklings
gratuit: free
grecque (à la): cold vegetables, usually mushrooms, marinated in oil, lemon, water
grelot: small white bult onion
grenade: pomegranate
grenadin: small veal scallop
grenouille (cuisses de): frog legs
gribiche (sauce): mayonnaise with capers, cornichons, and herbs
grillade: grilled meat
grillé(e): grilled
griotte: shiny, slightly acidic reddish black cherry
grive: thrush
grondin: type of ocean fish used in fish stews such as bouillabaisse
gros sel: coarse sale
groseille: red currant
gruyère: hard, mild cheese
H
hachis: minced or chopped meat preparation
hareng: herring
haricot: bean
haricot blanc: white bean; usually dried
haricot de mouton: stew of mutton and white beans
haricot rouge: red kidney bean; also preparation of red beans in red wine
haricot vert: green bean, usually fresh
hiver: winter
hochepot: thick stew, usually oxtail
homard: lobster
hongroise (à la): Hungarian-style, usually with paprika and cream
hors-d'oeuvre: appetizer; also can refer to a first course
huile: oil
huile d'arachide: peanut oil
huile de pépins de raisins: grape seed oil
huitre: oyster
hure de porc: head of a pig or boar; usually headcheese preparation
hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head
I
ile flottante: classically layered cake covered w/whipped cream, w/custard sauce
ile flottantes: floating island of meringue in crème anglaise
imperatrice (à l'): usually rice pudding dessert with candied fruit
indienne (à l'): East Indian style, usually with curry powder
infusion: herb tea
J
jambon: ham; also refers to thigh or shoulder of meat, usually pork
jambon cru: usually salt cured or smoked ham that has been aged but not cooked
jambon de Bayonne: raw, dried, salt-cured ham
jambon de Paris: lightly salted, cooked ham, very pale in color
jambon de York: smoked, English-style ham, usually poached
jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured
jambonneau: pork knuckle
jambonnette: boned and stuffed knuckle of ham or poultry
jardinière: garnish of fresh cooked vegetables
jarret de veau: stew of veal shin
Jésus de morteau: smoked pork sausage from the Franche-Comte
jeun(e): young
joue: cheek
julienne: slivered vegetables (sometimes meat)
jus: juice
K
kir: crème de cassis and white wine (usually, sometimes red)
kir royal: crème de cassis and champagne
kougelhopf : sweet, crown-shaped Alsatian yeast cake w/almonds and raisins
L
lait: milk
laitance: soft roe (often herring) or eggs
laitue: lettuce
lamproie: lamprey (eel shaped fish)
langouste: clawless spiny lobster; sometimes called crawfish or crayfish
langoustine: clawed crustacean, smaller than lobster or spiny lobster (prawn)
langue (de boeuf): tongue (of beef)
languedocienne: garnish, usually of tomatoes, eggplant, and wild cèpe mushrooms
lapereau: young rabbit
lapin: rabbit
lapin de garenne: wild rabbit
lard: bacon
lardon: cube of bacon
larme: (teardrop); a very small portion of liquid
lèche: thin slice of bread or meat
léger(e): light
légume: vegetable
lemelle: very thin slice
lieu (jaune): pollack, a prized small (yellow) saltwater fish
lièvre: hare
limande: sole-like ocean fish, not as firm as sold
limande sole: lemon sole
lisette: small mackerel
lit: bed
lotte: monkfish or angler fish; a large firm-fleshed ocean fish, rich in flavor
lou magret: breast of fattened duck
loup (de mer): Mediterranean fish, also known as bar, similar to striped bass
lyonnaise (à la): in the style of Lyon, often garnished with onions
M
macédoine: diced mixed fruit or vegetables
macérer: to steep, pickle or soak
mâche: lamb's lettuce, a tiny, dark green lettuce
madeleines: small tea cakes
madère: madeira
magret de canard (d'oie): breast of fattened duck (or goose)
maigre: thin, non-fattening
mais: corn
maison (de la): of the house, or restaurant
maître d'hôtel: head waiter; also compound butter
maltaise: orange-flavored hollandaise sauce
mandarine: tangerine
mange-tout: literally, eat it all; podless green bean, snow pea, type of apple
mangue: mango
manière (de): in the style of
maquereau: mackerel
maraichère (à la): market-garden style; dish or salad that includes various greens
marbré(e): marbled
marc: distilled residue of grape skins or other fruit after they've been pressed
marcassin: young wild boar
marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots
marché: market
marée (la): literally the tide; usually used to indicate that seafood is fresh
marennes: flat-shelled, green-tinged plate oysters; village where raised
mareyeur: wholesale fish merchant
marine: marinated
marinière (moules): mussels cooked in white wine with onions, shallots, butter, herbs
marjolaine: marjoram; also, multilayered chocolate and nut cake
marmite: small covered pot; also a dish cooked in a small casserole
marquise (au chocolat): rich chocolate mousse cake
marron: large chestnut
matelote (d'anguilles): freshwater fish stew (or of eels)
mauviette: wild meadowlark or skylark
médaillon: round piece or slice
mélange: mixture or blend
méli-mélo: an assortment of fish and/or seafood, usually served in a salad
melon de cavaillon: small cantaloupe-like melon
ménagère (à la): in the style of a housewife (simply prepared), onions, potatoes, carrots
menthe: mint
menthe poivrée: peppermint
menu d'affairs: (businessman's) - avoid - cell phones
menu de la mer: seafood menu
menu dégustation: tasting menu
menu du marché: fresh ingredients picked up by chef at market that day
menu du terroir: regional menu
menu gastronomique: extravagant or richly luxurious specialties
mets: dish or preparation
mets selon la saison: seasonal preparation
meunière (á la): fish seasoned, floured, fried in butter, served with lemon and parsley
meurette: in, or with, a red wine sauce; also a Burgundian fish stew
meurette: red wine sauce w/mushrooms, onions, bacon, carrots
miel: honey
mignardises: petit fours
mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns
mijoté(e) (plat): simmered (dish or preparation)
mille-feuille: refers to puff pastry
mimosa: garnish of chopped hard cooked egg yolks
minute (à la): prepared at the last minute
mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter
mirabelle: yellow plum
mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor
miroton (de): slices (of); also stew of meats flavored with onions
mitonnée: a simmered soup-like dish
mode (à la): in the style of
moelle: beef bone marrow
moka: refers to coffee; coffee-flavored dish
montagne (de): from the mountains
montmorency: garnished with cherries
morceau: piece or small portion
morille: wild morel mushroom
mornay: cheese sauce
morue: salted or dried and salted codfish
mouclade: creamy mussel stew; sometimes flavored with curry
moule: mussel
moule de parques: Dutch mussels; usually fattened in beds
moule d'Espagne: large mussel, often served raw as part of seafood platter
moules marinières: mussels cooked in white wine, shallots, butter, herbs
moules-frites: snack of steaming bowl of mussels, French fries w/mayonnaise
mousse: light, airy mixture; sweet or savory
mousseline: ingredients lightened with whipped cream or egg whites (sauces)
mousseron: tiny, delicate, wild mushroom
moutarde (à l'ancienne en): mustard (coarse grained)
mouton: mutton
mulet: mullet, a rustic-flavored ocean fish
mure: blackberry
muscade: nutmeg
museau de porc (boeuf): vinegared pork (beef) muzzle
myrtille: type of blueberry
mystère: cone-shaped ice cream dessert; also meringue/ice cream/choc sauce
N
nage (à la): aromatic poaching liquid (served in)
nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish
nappe: covered; as with a sauce
nature: refers to simple, unadorned preparations
navarin: refers to lamb or mutton
navet: turnip
niçoise: w/tomatoes, onions, anchovies, olives
nid: nest
nivernaise: in the style of nevers, with carrots and onions
noilles: noodles
noisette: hazelnut; hazelnut flavored
noisette: also refers to small round piece (such as potato) browned in butter
noix: walnut; nut; nut sized
normande: refers to fish or meat cooked with apple cider or calvados; or sauce of seafood, cream, mushrooms
normande: also dessert with apples, usually served with cream
nouilles à l'alsacienne: noodles, usually with butter and cream
nouveau (nouvelle): new or young
nouveauté: a new offering
noyau: stone or pit
O
oeuf à la coque: soft-cooked egg
oeuf brouillé: scrambled egg
oeuf dur: hard-cooked egg
oeuf en meurette: poached egg in red wine sauce
oeuf mollet: egg simmered in water for 6 minutes
oeuf poche: poached egg
oeuf saut à la poêle: fried egg
oeuf sur le plat: fried egg
oeufs à la neige: (in the snow) sweetened whipped whites poached in milk/in custard
oeufs au jambon: eggs and ham
offert(e): offered; free or given
oie: goose
oignon: onion
omble chevalier: member of trout family with firm flaky flesh from white to deep red
omelette: aux fines herbs; au fromage (cheese); au jambon (ham)
onglet: cut similar to beef flank steak; biftek, and entrecote (can be tough)
oreilles (de porc): ears (of pig)
orties: nettles
ortolan: tiny wild bird (now protected)
os: bone
oseille: sorrel
oursin: sea urchin
ouvert: open
P
paillard (de veau): thick slice (of veal)
pailles (pommes): fried straw potatoes (finely shredded)
paillettes: cheese straws, usually made with puff pastry and Parmesan cheese
pain: bread
paleron: shoulder of beef
paletot: (coat) skin bone and meat of fattened duck or goose
palmier: palm-leaf-shaped cookie made of sugared puff pastry
palmier (coeurs de): palm hearts
palombe: wood or wild pigeon
palourde: prized medium sized clam
pamplemousse: grapefruit
panache: mixed; liberally used menu term to denote any mixture
panade: thick mixture used to bind (flour and butter, bread crumbs, etc.)
panais: parsnip
pané(e): breaded
panier: basket
pannequet: rolled crêpe filled with sweet or savory mixture
papillote (en): cooked in parchment paper or foil
paquets (en): (in) packages or parcels
parfait: a dessert mousse; also mousse-like mixture of chicken, duck liver, etc.
parfum: flavor
parisienne (à la): varied garnish , always includes fried potato balls tossed in meat glaze
parmentier: dish with potatoes
partager: share
passe-pierre: edible seaweed
pastèque: watermelon
pastis: refreshing long, cool drink; anise liqueur or flavor w/ice and water
pastise: anise liqueur
pâte: pastry dough
pâte à choux: cream puff pastry
pâte brisée: pie pastry
pâte sablée: sweeter, richer than pâte sucrée
pâte sucrée: sweet pie pastry
pâté: molded, spiced, minced meat, baked and served hot or cold
pâté en croute: pate baked in pastry crust
pâtisserie: pastry
pâtissier: pastry chef
patte: paw, foot, or leg or bird or animal
patte blanche: small crayfish
patte rouge: large crayfish
paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped
pavé: thick slice of boned beef or calve's liver; also king of pastry
paysan(ne) (à la): country style; garnish of carrots, turnips, onions, celery, bacon
peau: skin
pêche: peach
pêche melba: poached peach with vanilla ice cream and raspberry sauce
pêcheur: usually refers to fish preparations
pelure: peelings, such as truffles, used for flavorings
perce-pierre: samphire, edible seaweed
perche: perch, finely flavored fresh water fish
perdreau: young partridge
perdrix: partridge
périgourdine (à la): sauce, usually with truffles and foie gras
persil: parsley
petit déjeuner: breakfast
petit-pois: small green peas
petits fours: tiny cakes and pastries
petits-gris: small land snail
petoncle: tiny scallop, similar to bay scallops
pets de nonne: small, dainty fried pastry
pibale: small eel, also called civelle
pièce: portion or piece
pied de mouton: meaty, cream-colored wild mushroom; also sheep's foot
pied de porc: pig's foot
pigeonneau: young pigeon or squab
pignons: pine nuts, or pignoli
pilau, pilaf: rice booked with onions and broth
piment (poivre) de Jamaïque: allspice
piment doux: sweet pepper
pince: claw; also tongs used when eating snails or seafood
pintade: guinea fowl
pintadeau: young guinea fowl
pipérade: basque dish of peppers, onions, tomatoes, and often scrambled eggs
pipérade au jambon: above served on slice of ham
piquant(e): sharp or spicy tasting
pique: larded; studded
pissaladière: a flat open-face tart garnished with onions, olives, anchovies
pissenlit: dandelion (leaves)
pistache: pistachio nuts
pistil de safran: thread of saffron
pistou: sauce of basil, garlic, olive oil; also a rich vegetable soup
pithiviers: classic puff pastry dessert filled with almond cream
plat: a dish
plat principal: main dish
plate: flat-shelled oyster
plateau: platter
plateau de fruits de mer: seafood platter (raw & cooked combined)
plates côtes: part of beef ribs usually used in pot-au-feu
pleurote: oyster mushroom
plie franche: flounder
plombières: dessert of vanilla ice cream, candied fruit, kirsch, whipped cream
pluches: leaves of herbs or plants, generally used for garnish
poché(e): poached
pochouse: freshwater fish stew prepared with white or red wine
poêlé(e): pan-fried
pointe (d'asperge): tip (of asparagus)
poire: pear
poireau: leek
poires belle hélène: poached pears served on vanilla ice cream with hot chocolate sauce
pois: peas
poisson: fish
poitrine: breast (of meat or poultry)
poitrine demi-sel: unsmoked slab bacon
poitrine fumée: smoked slab bacon
poivrade: peppery brown sauce of wine, vinegar, and cooked vegetables (strained)
poivre: pepper
poivre frais de Madagascar: green peppercorns
poivre noir: black peppercorns
poivre rose: pink peppercorns
poivre vert: green peppercorns
poivron (doux): sweet bell pepper
polenta: cornmeal cooked with butter and cheese
pommade (en): usually refers to a thick, smooth paste
pomme: apple
pomme en l'air: caramelized apple slices usually served with blood sausage
pommes (de terre): potatoes
pommes à la vapeur: steamed or boiled potatoes
pommes à l'anglaise: boiled potatoes
pommes allumettes: very thin fries 1/4 x 2-1/2
pommes boulangère: potatoes cooked with the meat; gratin with onions, sometimes bacon
pommes dauphinoise: basked dish of sliced potatoes w/milk, garlic, cheese
pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried
pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish
pommes en robe: potatoes cooked with skins on
pommes frites: French fries
pommes gratinées: baked dish of potatoes, browned, often with cheese
pommes lyonnaises: potatoes sautéed with onions
pommes paillés: potatoes cut into julienne strips, then fried
pommes pont-neuf: classic fries, cut 1/2 x 2-1/2
pommes soufflées: small thin slices of potato fried twice (inflate like pillows)
porc (carré de): pork (loin)
porc (côte de): pork (chop)
porcelet: young suckling pig
porto (au): with port
portugaises: type of oyster
potage: soup
pot-au-feu: boiled beef with vegetables, often served in two or more courses
pot-de-crème: individual custard or mousse-like dessert, often chocolate
potée: hearty soup of pork and vegetables, generally cabbage and potatoes
poularde: fattened hen
poule d'inde: turkey hen
poule faisane: female pheasant
poulet (rôti): chicken (roast)
poulet basquaise: basque style chicken, with tomatoes and sweet peppers
poulet de Bresse: high-quality, free-running, corn-fed chicken
poulet de grain: corn-fed chicken
poulet fermier: free-range chicken
poulpe: octopus
pousse-pierre: edible seaweed
poussin: baby chicken
praire: small clam
pralin: ground caramelized almonds
primeur: refers to early fresh fruits and vegetables
printanière: garnish of spring vegetables, cut into dice or balls
prix fixe: fixed-price menu
prix net: service included
profiterole: chou pastry desssert, filled with ice cream and topped with chocolate
provençal(e): in the style of Provence; with garlic, tomatoes, olive oil
prune: fresh plum
pruneau: prune
ptes (fraiches): pasta (fresh)
purée: mashed
Q
quenelle: dumpling, usually of veal, fish, or poultry
quetsch: small purple damson plum
queue (de boeuf): tail (oxtail)
R
rable de lièvre (lapin): saddle of hare (rabbit)
radis: small red radish
radis noir: large black radish
ragout: stew, usually of meat
raie: skate (fish)
raifort: horseradish
raisin: grape
ramequin: small individual casserole, also small tart
rapé(e): grated or shredded
rascasse: scorpion fish
rave: root vegetables - celery, turnip, radish
ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo
réchauffer: to reheat
reine-claude: greengage plum
reinette: fall and winter variety of apple
rémoulade: sauce of mayo, capers, mushrooms, herbs, anchovies, gherkins
rillettes (d'oie): minces spread of pork (goose), or duck, fish, rabbit
rillons: usually pork belly, cut up and cooked 'til crisp
rince doigt: finger bowl
ris d'agneau: lamb sweetbreads
ris de veau: veal sweetbreads
rivière: river
riz à l'imperatrice: cold rice pudding with candied fruit
riz complet: brown rice
rognonnade: veal loin with kidneys attached
rognons: kidneys
romarin: rosemary
rondelle: round slice
rosette (de porc): dried sausage (of pork) usually from Beaujolais
rosé: rare (meat)
rôti: roast
rouelle (de): slice of meat or vegetable cut at an angle
rouget (rouget barbet): sweet, red-skinned fish commonly called red mullet; smaller, better
rouille: thick, spicy, rust-colored sauce, w/olive oil, peppers, tomatoes, garlic
roulade: roll, often stuffed
roulé(e): rolled
roux: butter and flour mixed together to thicken sauce
S
sabayon: light sweet sauce of egg yolks, sugar, wine, flavoring, whipped as cooked
sable: shortbread-like cookie; also sweet pastry dough
safran: saffron
saignant(e): very rare (for the cooking of meat)
saint pierre: mild, flat, white ocean fish; john dory
saint-germain: with peas
saint-hubert: sauce poivrade with chestnuts and bacon added
saint-jacques (coquille): sea scallop
saison (suivant la): according to the season
salade aux noix: green salad with walnuts dressed with walnut oil
salade folle: mixed salad, usually including green beans and foie gras
salade panachée: mixed salad
salade verte: green salad
salé(e): salted
salicorne: edible algae
salmis: stewlike preparation of game birds or poultry
salpicon: diced vegetables, meat and /or fish in a sauce
salsifis: salsify, or oyster plant
sandre: perchlike freshwater fish
sang: blood
sanglier: wild boar
sarriette: summer savory; also called poivre d'âne
saucisse: small fresh sausage
saucisson: large dried sausage
saucisson de Lyon: pork sausage with garlic, pepper, sometimes truffles or pistachios
sauge: sage
saumon (sauvage): salmon (wild, non-cultivated)
saumon d'Ecosse: scottish salmon
saumon fumé: smoked salmon
saupiquet: classis aromatic wine sauce thickened with bread crumbs
sauté(e): browned in fat
sauvage: wild
savarin: yeast-leavened cake shaped like a ring, soaked in sweet syrup
savoyarde: usually, flavored with Gruyère cheese
scarole: escarole
seiche: large squid
sel: salt
selle: saddle (of meat)
serpolet: wild thyme
service (non) compris: service (not) included
serviette: napkin
sirops: flavored syrup w/mineral water, seltzer, lemon soda (bar or cafe)
smitane: sauce of cream, onions, white wine and lemon juice
soissons: dried or fresh white beans
sole normande: sole poached in cider, garnished with mussels, shrimp, cream sauce
sorbet: sherbet
soubise: onion sauce
souffle: light sweet or savory mixture, served hot or cold
steack: beef steak
stockfish: salted and air-dried codfish
succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream
sucre: sugar
suprême: a veal- or chicken-based white sauce thickened with flour and cream
suprême: a boneless breast of poultry or a fillet of fish
T
tablier de sapeur: tripe that is marinated, breaded, and grilled
tagine: spicy North African stew of veal, lamb, chicken, or pigeon with veg
tanche: tench, a freshwater fish with mild, delicate flavor
tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice
tarama: mullet roe, often made into a spread of the same name
tart tatin: caramelized upside-down apple pie
tartare: chopped raw beef, seasoned and garnished with raw egg, etc.
tarte: tart; open-face pie or flan, usually sweet
tarte au fromage: cheesecake
tartine: open-face sandwich; buttered bread
tasse: cup
tendre: tender
tendrons: cartilaginous meat cut from beef or veal ribs
terrine: earthenware container; also mixture cooked in the container
tête de veau (porc): head of veal (pork), usually used in headcheese
thé: tea
thon: tuna fish
thym: thyme
tian: earthenware gratin dish; also vegetable mixture cooked in dish
tiède: lukewarm
tilleul: lime or linden blossom herb tea
timbale: small mold; mixture prepared in mold
topinambour: Jerusalem artichoke
tortue: turtle
toulousaine: Toulouse-style; usually with truffles or sweetbreads; cock's combs, etc.
tournédos: center portion of beef filet, usually grilled or sautéed
tournédos rossini: sauteed tournedos garnished with foie gras and truffles
tourteau: large crab with large claws full of deliciously sweet meat
tourtière: shallow cooking vessel; also pastry dish filled w/spples and/or prunes
tranche: slice
travers de porc: spare ribs
tripes à la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy
tripoux: mutton tripe
trompettes des mort: dark brown "horn of plenty" mushrooms
tronçon: cut of meat or fish (sliced from widest part)
truffe (truffé[e]): truffle (with truffles)
truite: trout
truite saumonée: salmon trout
tuile: literally, tile; delicate almond-flavored cookie
turban: usually mixture or combination of ingredients cooked in ring mold
turbot(in): turbot (small turbot) considered the finest of fish (and most expensive)
V
vacherin: dessert of baked meringue, with ice cream and cream; also a cheese
vallé d'ange: region of Normandy; also garnish of cooked apples and cream
vanille: vanilla
vapeur (à la): steam(ed)
veau: veal
velouteé: veal or chicken based sauce thickened with flour
venaison: venison
ventre: belly or stomach
venus: American clam
verjus: juice from unripe grapes; once used in sauces instead of vinegar
vernis: large, fleshy clam
vert-pré: watercress garnish, sometimes includes potatoes
verviene: lemon verbena (herb tea)
vessie (en): cooked in a pig's bladder (usually a chicken)
viande: meat
vichy: with glazed carrots; also a brand of mineral water
vichyssoise: cold, creamy leek and potato soup
vierge (beurre): whipped butter sauce with salt, pepper, and lemon juice
vierge (huile d'olive): virgin olive oil
vieux (vieille): old
vigneron: wine grower
vinaigre (vieux): vinegar (aged)
vinaigre de Xeres: sherry vinegar
vinaigrette: oil and vinegar dressing
vivant(e): living
vivier: fish tank
vol au vent: puff pastry shell
volaille: poultry
X
Xeres: sherry (vinegar)
Y
yaourt: yogurt
Z
zeste: citrus peel, with white pith removed
Wines
Basic Vocabulary for Wine
ENGLISH FRENCH SAY IT LIKE THIS
wine vin va
red rouge roozh
white blanc blaNh
rosé rosé roh-zay
cellar cave kahv
tasting dégustation day-gew-stah-syoh
glass verre vehr
bottle bouteille boo-tay
French Wine Regions
Although there are many wine-producing regions in France, the major ones are considered to be Bordeaux, Burgundy, the Rhône Valley, Alsace, the Loire Valley, and Champagne. Others include Provence and Languedoc-Roussillon. The most expensive and highly sought-after wines tend to come from Bordeaux and Burgundy. As you will see in the following chart, most of the names of French wine regions don't have distinct English equivalents.
FRENCH ENGLISH SAY IT LIKE THIS
Bordeaux bohr-doh
Bourgogne Burgundy boor-goh-nyuh
la Loire lah lwahr
Côtes du Rhône Rhône Valley koht dew rohn
Alsace ahl-sahs
Champagne Champagne shahm-pah-nyuh
Languedoc-Roussillon lah-guh-dohk roo-see-yoh
Vin de Pays d'Oc va duh peh-ee dohk
Grapes
It's useful to know a bit about which grapes are used in French wines. Some basics:
White Grape Varietals
FRENCH SAY IT LIKE THIS
chardonnay shahr-doh-neh
sauvignon blanc soh-vee-nyoh blah
chenin blanc shuh-na blah
sémillon say-mee-yoh
viognier vee-oh-nyay
muscadet mews-kah-deh
riesling rees-ling
(tokay) pinot gris (toh-keh) pee-noh gree
pinot blanc pee-noh blah
gewürztraminer guh-vewrts-trah-mee-nuhr
Red Grape Varietals
FRENCH SAY IT LIKE THIS
cabernet sauvignon kah-behr-neh soh-vee-nyoh
merlot mehr-loh
cabernet franc kah-behr-neh frah
pinot noir pee-noh nwahr
syrah see-rah
Grenache gruh-nahsh
mourvèdre moor-vehdr(uh)
viognier vee-oh-nyay
Reading Wine Labels
Trying to make sense of wine labels can be confounding for the novice. Even for someone who has more experience with wine, it can be confusing. Different regions use different systems. For instance, on the label of a bottle from Bordeaux, you'll often see the name of the individual château, or wine estate, that produces it, as well as the name of the sub-region, or appellation, in which that château is located. In Burgundy, the appellation will also appear as well as the name of the individual vineyard. (More about appellations, below.) The producers' names figure prominently on Burgundy, Alsatian, Côtes du Rhône and most notably, Champagne labels, while they don't as much in Bordeaux.
There are a number of basic terms often appearing on labels that can be very useful to know. The designations grand cru and premier cru are used to indicate quality and pedigree of the wine. In general, grand crus are the highest quality wines commanding the highest prices. The word cuvée refers to a particular bottling, sometimes indicating that all of the grapes used to make that wine come from one specific vineyard. Other times, it refers to a special bottling from a producer who has used other criteria for grape selection. Most vin de table is simple, local wine. Vins de pays are regulated regional wines -- also usually simple, but no less pleasing for it! Vintage years are always either included on the main label or on a separate label around the neck of the bottle.
FRENCH English SAY IT LIKE THIS
grand cru grah crew
premier cru pruh-myay crew
cuvee kew-vay
appellation appellation (place name*)
ah-puh-lah-syoh
Appellation d'Origine Contrôlée (AOC)** ah-puh-lah-syoh doh-ree-zheen koh-troh-lay
réserve reserve ray-zehrv(uh)
vendage vintage vah-dahzh
mis en bouteille au château (au domaine) bottled at the château (estate or property)
mee zah boo-tay oh shah-toh (oh doh-mehn)
vin de table table (house) wine va duh tahbl(uh)
vin de pays ocal wine (literally: wine of the country) va duh peh-yee
* The official designation of where a wine comes from.
** French system by which wines are defined and regulated. See AOC and Appellations below.
AOC and Appellations
Ok. Here we go. This can be a confusing topic but we'll try to simplify it. The French system of defining and regulating wines is called Appellation d'Origine Contrôlée, or AOC. It was established in an effort to have some quality control in the wine industry (it's also used elsewhere, for example, for cheeses). It guarantees that the wine on whose label the term appears was, in fact, produced in a particular place – the place name being the appellation.
In addition to being the name of the system itself, AOC is also the designation given to top ranking wines. The others are, in order of decreasing "importance", Vins Délimités de Qualité Supérieur, Vin de Pays and Vin de Table. If a wine is designated an AOC wine, the place name, or appellation, will appear inserted into that very phrase on the label (e.g. a wine from the Graves part of Bordeaux that is an AOC -- top rated -- wine will show the designation Appellation Graves Contrôlée).
The appellation on a bottle can refer to a larger area (i.e. if it just says Bordeaux and nothing more) or a smaller sub-region like Pauillac. In the case of the former, it indicates that the grapes used in making the wine come from somewhere (and it could be anywhere) in the Bordeaux region. The latter designation is more specific, indicating that all of the grapes were grown in the Pauillac sub-region. The word appellation is the same in French as in English. It's just pronounced differently! Note that the designation of appellations is not an arbitrary thing – it's done in accordance with French law.(source:slowtravel)
Basic Vocabulary for Wine
ENGLISH FRENCH SAY IT LIKE THIS
wine vin va
red rouge roozh
white blanc blaNh
rosé rosé roh-zay
cellar cave kahv
tasting dégustation day-gew-stah-syoh
glass verre vehr
bottle bouteille boo-tay
French Wine Regions
Although there are many wine-producing regions in France, the major ones are considered to be Bordeaux, Burgundy, the Rhône Valley, Alsace, the Loire Valley, and Champagne. Others include Provence and Languedoc-Roussillon. The most expensive and highly sought-after wines tend to come from Bordeaux and Burgundy. As you will see in the following chart, most of the names of French wine regions don't have distinct English equivalents.
FRENCH ENGLISH SAY IT LIKE THIS
Bordeaux bohr-doh
Bourgogne Burgundy boor-goh-nyuh
la Loire lah lwahr
Côtes du Rhône Rhône Valley koht dew rohn
Alsace ahl-sahs
Champagne Champagne shahm-pah-nyuh
Languedoc-Roussillon lah-guh-dohk roo-see-yoh
Vin de Pays d'Oc va duh peh-ee dohk
Grapes
It's useful to know a bit about which grapes are used in French wines. Some basics:
- All red Burgundy is 100% pinot noir; all white Burgundy is 100% chardonnay.
- Bordeaux wines are usually a blend, in varying proportions, of cabernet sauvignon, merlot, and cabernet franc.
White Grape Varietals
FRENCH SAY IT LIKE THIS
chardonnay shahr-doh-neh
sauvignon blanc soh-vee-nyoh blah
chenin blanc shuh-na blah
sémillon say-mee-yoh
viognier vee-oh-nyay
muscadet mews-kah-deh
riesling rees-ling
(tokay) pinot gris (toh-keh) pee-noh gree
pinot blanc pee-noh blah
gewürztraminer guh-vewrts-trah-mee-nuhr
Red Grape Varietals
FRENCH SAY IT LIKE THIS
cabernet sauvignon kah-behr-neh soh-vee-nyoh
merlot mehr-loh
cabernet franc kah-behr-neh frah
pinot noir pee-noh nwahr
syrah see-rah
Grenache gruh-nahsh
mourvèdre moor-vehdr(uh)
viognier vee-oh-nyay
Reading Wine Labels
Trying to make sense of wine labels can be confounding for the novice. Even for someone who has more experience with wine, it can be confusing. Different regions use different systems. For instance, on the label of a bottle from Bordeaux, you'll often see the name of the individual château, or wine estate, that produces it, as well as the name of the sub-region, or appellation, in which that château is located. In Burgundy, the appellation will also appear as well as the name of the individual vineyard. (More about appellations, below.) The producers' names figure prominently on Burgundy, Alsatian, Côtes du Rhône and most notably, Champagne labels, while they don't as much in Bordeaux.
There are a number of basic terms often appearing on labels that can be very useful to know. The designations grand cru and premier cru are used to indicate quality and pedigree of the wine. In general, grand crus are the highest quality wines commanding the highest prices. The word cuvée refers to a particular bottling, sometimes indicating that all of the grapes used to make that wine come from one specific vineyard. Other times, it refers to a special bottling from a producer who has used other criteria for grape selection. Most vin de table is simple, local wine. Vins de pays are regulated regional wines -- also usually simple, but no less pleasing for it! Vintage years are always either included on the main label or on a separate label around the neck of the bottle.
FRENCH English SAY IT LIKE THIS
grand cru grah crew
premier cru pruh-myay crew
cuvee kew-vay
appellation appellation (place name*)
ah-puh-lah-syoh
Appellation d'Origine Contrôlée (AOC)** ah-puh-lah-syoh doh-ree-zheen koh-troh-lay
réserve reserve ray-zehrv(uh)
vendage vintage vah-dahzh
mis en bouteille au château (au domaine) bottled at the château (estate or property)
mee zah boo-tay oh shah-toh (oh doh-mehn)
vin de table table (house) wine va duh tahbl(uh)
vin de pays ocal wine (literally: wine of the country) va duh peh-yee
* The official designation of where a wine comes from.
** French system by which wines are defined and regulated. See AOC and Appellations below.
AOC and Appellations
Ok. Here we go. This can be a confusing topic but we'll try to simplify it. The French system of defining and regulating wines is called Appellation d'Origine Contrôlée, or AOC. It was established in an effort to have some quality control in the wine industry (it's also used elsewhere, for example, for cheeses). It guarantees that the wine on whose label the term appears was, in fact, produced in a particular place – the place name being the appellation.
In addition to being the name of the system itself, AOC is also the designation given to top ranking wines. The others are, in order of decreasing "importance", Vins Délimités de Qualité Supérieur, Vin de Pays and Vin de Table. If a wine is designated an AOC wine, the place name, or appellation, will appear inserted into that very phrase on the label (e.g. a wine from the Graves part of Bordeaux that is an AOC -- top rated -- wine will show the designation Appellation Graves Contrôlée).
The appellation on a bottle can refer to a larger area (i.e. if it just says Bordeaux and nothing more) or a smaller sub-region like Pauillac. In the case of the former, it indicates that the grapes used in making the wine come from somewhere (and it could be anywhere) in the Bordeaux region. The latter designation is more specific, indicating that all of the grapes were grown in the Pauillac sub-region. The word appellation is the same in French as in English. It's just pronounced differently! Note that the designation of appellations is not an arbitrary thing – it's done in accordance with French law.(source:slowtravel)