French Menu and Foods Glossary

DESINGED BY  

Sunil Kumar

Research Scholar/ Food Production Faculty

Institute of Hotel and Tourism Management,

MAHARSHI DAYANAND UNIVERSITY, ROHTAK

Haryana- 124001 INDIA Ph. No. 09996000499

email:  skihm86@yahoo.com , balhara86@gmail.com

 linkedin:- in.linkedin.com/in/ihmsunilkumar

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webpage: chefsunilkumar.tripod.com 

French Menu and Foods Glossary

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

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, chicked, 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, mush-rooms, 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; often blood sausage

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

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 (first 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) coarsley 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 fruites 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 cray- fish

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 chateaubriand steaks)

coulis puree of 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 cakes

crème plombières custard filled with fresh fruite 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

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 chicked) 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 dessets

doux, douce sweet

duglere white, flour-based sauce with shallots, white wine, tomatoes, and parsley

duxelles chopped mushrooms and shallots sauteed in butter, mixed with cream

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 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)

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

(au) fil (caught on a) line, not netted (fish)

financière madeira sauce with truffle juice

fines de claire elongated crinkle shelled oysters (fattened up in beds)

flageolets small, pale green kidneyshaped 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 crust less 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, petits fours

fricadelles fried minced meat patties

fricandeau thinly sliced veal or rmp 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

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 10

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 pices 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

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 efer to a first course

huile oil

huile d’arachide peanut oil

huile de pépins de raisins grapeseed 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

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

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-Comté

jeun(e) young

joue cheek

julienne slivered vegetables (sometimes meat)

jus juice

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

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

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 canteloupe-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 lunch

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, ofted 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 merringue/ice cream/choc sauce

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

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

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 pasta; pastry dough

pâtes pasta

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 calf’s liver; any thick slice; also kind 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; a Nice-style pizza

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

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 mousselike 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

quenelle dumpling, usually of veal, fish, or poultry

quetsch small purple damson plum

queue (de boeuf) tail (oxtail)

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, mayonnaise

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

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

tablier de sapeur tripe that is marinated, breaded, and grilled

tagine spicy North African stew of veal, lamb, chicken, or pigeon with vegetables

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

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/apples 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)

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

Xeres sherry (vinegar)

yaourt yogurt

zeste citrus peel, with white pith removed