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
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
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-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
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
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