Parlez-vous Francais

Parlez-Vous francais?
All you know is Bonjour.....Speaking French can be a real pain in the baguette!  DuVine helps you to parle your way through the French countryside.  

First we will say hello!
Bonjour! Boh(n)zhoor

Perfect now let's try good evening
Bonsoir! Boh(n)swahr

Good now thank you
Merci! Mehrsee

You may need this one ;-) Do you speak English?
Parlez vous Anglais? Pahr-lay voo ah(n)gleh?

thanks a lot
Merci beaucoup! Mehrsee bohkoo

Let's go to the restaurant and say before starting the meal ...
Bon appetit! Boh(n) apaytee

Please!
S'il vous plait. Seel voo pleh

Great, let's ask for the bill at the restaurant,..
L'addition s'il vous plait! Lahdeesyoh(n), seel voo pleh

Start with this when you want something, I would like...
Je voudrais... Zhuh voodreh...

I would like a metro ticket, please
Je voudrais un ticket de métro, s'il vous plait.
Zhuh voodreh zuh(n) teekay duh maytroh, seel voo pleh

Ok, now, please how much is this?
Quel est le prix, s'il vous plait?
Kehl eh luh pree, seel voo pleh?

No, thanks, it's too expensive...
Non, merci c'est trop cher! Noh(n)mehrsee, seh troh shehr

Now you can say that you are speaking a little bit French
Je parle un peu le français.
Zhuh pahrl uh(n) puh luh frah(n)seh

But not completely if you don't know how to ask for the bathroom location
Où sont les toilettes, s'il vous plait?
Oo soh(n) lay twahleht, seel voo pleh?

Right
A droite Ah drwaht

Left
A gauche Ah gohsh

Straight on
Tout droit Too drwah

Behind you
Derrière vous Dehryehr voo

What about numbers?
1, uh(n) 2, duh 3, trwah 4, kahtr 5, sa(n)k 6, sees 7, seht 8, weet 9, nuhf 10 dees

Something practical at any time, what time is it, please?
Quelle heure est-il, s'il vous plait?
Kehl uhr ehteel, seel voo pleh?

Do you have any message for me?
Avez-vous des messages pour moi?
Ahvay voo day mayhssahzhe poor mwah?

Is the service included? Remember, service is always included in France.
Est-ce que le service est compris? Ehskuh luh sehrvees eh koh(m)pree?

Can you call a cab, please?
Pouvez-vous appeler un taxi, s'il vous plait?
Pooveh-voo ahplay uh(n) tahksee, seel voo pleh?

Where is the nearest metro station?
Où est la station de métro la plus proche.
Oo eh lah stahsyoh(n) duh maytroh lah plew prohsh?

I would like two tickets, please!
Je voudrais deux tickets s'il vous plait.
Zhuh voodreh duh teekay, seel voo pleh

Let's work on the "Classics"! that's fantastic!
C'est magnifique! Seh mahneefeekeh!

that's life!
C'est la vie! Seh lah vee!

I love you!
Je vous aime! Zhuh voo aymuh! : the "old" way, or just say "je t'aime" (zhuh taymuh) he/she will understand! :-)

How are you doing?
Comment allez vous? Kohmah(n) ahlay voo?

Here are some useful terms and expressions to make your life easier while en France:

THE BASICS
bonjour
good morning / good afternoon / hello
bonsoir
good evening
au revoir
good-bye
salut (familiar)
hi
d’accord
OK
oui
yes
non
no
Parlez-vous anglais?
Do you speak English?
Comment allez-vous?
How are you?
monsieur (M)
sir/ mister
madame (Mme)
madam
mademoiselle (Mlle)
miss
s’il vous plaît
please
merci
thank you
merci beaucoup
thank you very much
pardon
sorry
Excusez-moi
Excuse me
Je ne comprends pas
I don’t understand
Parlez plus lentement, s’il vous plaît
Speak more slowly, please
Laissez-moi tranquille
Leave me alone
Combien?
How much? / How many?
Avez-vous de la monnaie?
Have you got any change?
Je voudrais...
I would like...
Je vais payer
I am going to pay.
c’est
it’s / that’s
ce n’est pas
it isn’t
bon / bonne
good
mauvais / mauvaise
bad
petit / petite
small
grand / grande
big
beau / belle
beautiful
bien
well
mal
badly
cher
expensive
pas cher
cheap
très
very
avec
with
sans
without
et
and
ou
or
parce que
because
qui
who
quand
when
quoi
what
quel
which
where
pourquoi
why
comment
how
A quelle heure?
At what time? / When?
interdit / défendu
forbidden
hors service (hs) / en panne
out of order
tous les jours (tlj)
daily

 

BY THE NUMBERS
zéro
0
un, une
1
deux
2
trois
3
quatre
4
cinq
5
six
6
sept
7
huit
8
neuf
9
dix
10
onze
11
douze
12
treize
13
quatorze
14
quinze
15
seize
16
dix-sept
17
dix-huit
18
dix-neuf
19
vingt
20
vingt et un
21
vingt-deux
22
trente
30
quarante
40
cinquante
50
soixante
60
soixante-dix
70
quatre-vingts
80
quatre-vingt-dix
90
cent
100
mille
1,000
un million
1,000,000

 

ON THE PHONE
Allô?
Hello?
C’est de la part de qui?
To whom am I speaking?
Ne quittez pas
Please hold the line

 

OUT AND ABOUT
Où est le métro (le plus proche)?
Where is the nearest métro?
un billet
ticket
la gare
station
le quai
platform
entrée
entrance
sortie
exit
gauche
left
droite
right
correspondance
transfer
tout droit
straight ahead
loin
far
pas loin / près d’ici
near
la rue
street
le plan
street map
la carte
road map
la banque
bank
Est-ce qu’il y a une banque près d’ici?
Is there a bank near here?
La Poste
post office
un timbre
a stamp

 

EXCURSIONS & OUTINGS
un musée
museum
une église
church
une exposition
exhibition
un billet (museums) une place (theater, concerts)
ticket
ouvert
open
fermé
closed
gratuit
free
un tarif réduit
reduced price
sauf le dimanche
except Sunday

 

CHECKING IN
Avez-vous une chambre pour ce soir / pour deux personnes ?
Do you have a room for this evening / for two people?
complet
full
une chambre
room
un lit
bed
un grand lit
double bed
une chambre à deux lits
double room
avec (salle de) bain / douche
with bath / shower
le petit déjeuner
breakfast
compris
included
un ascenseur
elevator / lift
climatisé
air conditioned

 

ON THE ROAD
céder le passage
yield
Vous n’avez pas la priorité
It’s not your right of way
stationnement interdit / stationnement gênant
no parking
livraisons
deliveries
péage
toll
rappel
speed limit
essence
gas / petrol
sans plomb
unleaded
embouteillage / bouchon
traffic jam
vitesse
speed
traffic fluide
traffic unimpeded
attention virages
dangerous bends

 

DAYS, MONTHS & SEASONS
lundi
Monday
mardi
Tuesday
mercredi
Wednesday
jeudi
Thursday
vendredi
Friday
samedi
Saturday
dimanche
Sunday
janvier
January
février
February
mars
March
avril
April
mai
May
juin
June
juillet
July
août
August
septembre
September
octobre
October
novembre
November
décembre
December
printemps
spring
été
summer
automne
fall
hiver
winter

 

HOW TO READ A MENU
Although several major and chain restaurants propose a menu en anglais, you may be out of luck in smaller establishments. These English definitions of culinary terms and classic dishes may shine some light on the matter. 
A
 
abats
organ meats
affiné(e)
aged, such as cheese
agneau
lamb
aiglefin
small, fresh haddock
aigre
sour
aiguillette
long, fine slice of fish, poultry or meat
ai
garlic
aile
wing of game or poultry
aïoli
garlic mayonnaise
airelle
wild cranberry
aligot
dish from Auvergne made with potatoes, garlic and Cantal cheese
allemande sauce
velouté sauce and chicken consommé thickened with cream and egg yolks
alsacienne, à l’
garnished with sauerkraut, foie gras or sausage
amande
almond
amande de mer
type of clam with a characteristic nutty flavor
amandine
almond-based pastry
américaine / amoricaine
sauce made with white wine, Cognac, tomatoes and butter
amuse-bouche
appetizer, usually a small dish offered by the chef
amuse-gueule
appetizer
ananas
pineapple
anchoïade
paste made from olive oil, anchovies and garlic
ancienne, à l’
made in the traditional way
amer / amère
bitter
andouille
smoked chitterling sausage, sliced thin and served cold
andouillette
grilled chitterling sausage, served hot
anguille
eel
aneth
dill
anis
aniseed
Appellation d’Origine Contrôlée (AOC)
definition regulating the production and characteristics of foods and wines
araignée de mer
"spider" crab
arête
fish bone
artichaut
artichoke
asperge
asparagus
assorti(e)
assorted
aubergine
eggplant
B  
baba au rhum
sponge cake steeped in rum syrup
baeckeoffe
beef, lamb, pork, potatoes and onions stewed in red wine
ballotine de volaille
rolled, stuffed, boneless breast of poultry
baguette
long, thin loaf of crusty bread
baie
berry
bar
bass
basilic
basil
bavaroise
molded, chilled custard dessert
bavette
skirt steak
baveux / baveuse
lightly underdone, such as an omelet
béarnaise, sauce
egg yolks, butter, vinegar, shallots, white wine and tarragon
béchamel, sauce
butter, flour, milk, onion, bay leaf, pepper and nutmeg
beignet
fruit, vegetable or meat dipped in batter and deep-fried; also, a doughnut
belon
flat-shelled Brittany oyster
betterave
beet
beurre
butter
beurre blanc
reduction made with white wine, vinegar, shallots and butter
beurre demi-sel
lightly salted butter
beurre maître d’hôtel
butter sauce with chopped parsley and lemon juice
beurre noir
browned butter sauce with lemon juice, vinegar and parsley
bien cuit(e)
medium to well-done (burgers, steaks etc.)
bifteck
steak
bigarade
orange sauce
bigorneau
periwinkle
biologique
organic
bisque
cream soup
blanc de volaille
boned breast of poultry, generally chicken
blanquette de veau
veal stew in a cream sauce
blette
Swiss chard
bleu(e)
lightly browned so that the interior remains raw (burgers, steaks etc.)
bœuf
beef
bœuf bourguignon
beef stewed in red wine with onions, bacon and mushrooms
bolet
small, wild boletus mushroom
bordelaise, sauce
red wine, shallots and bone marrow
bouchée à la reine
puff-pastry shell filled with meat, sweetbreads or seafood, and often mushrooms
boudin blanc
sausage made from veal, pork or poultry
boudin noir
blood sausage
bouillabaisse
assorted fish and shellfish stewed in a broth of tomatoes, onions, garlic, saffron, parsley and olive oil
bouilli
boiled
bouillon
broth, stock
bouquet garni
aromatic herbs tied in a bundle; usually parsley, thyme, and bay leaves
bouquet de légumes
aromatic vegetables
bourguignonne, à la
cooked in red wine, typically with onions, mushrooms and fat bacon
brandade de morue
puree of salt cod, olive oil and milk , often made with potato puree
brebis
sheep's milk cheese
brie
mild, creamy cheese made from unpasteurized cow’s milk and covered by a delicate, white rind
brioche
light, buttery roll or bread, usually served at breakfast
broche, à la
spit-roasted
brochet
freshwater pike
brochette
skewer of meat or vegetables
brugnon
nectarine
brûlé(e)
caramelized
brunoise
finely diced vegetables
bulot
whelk
C  
cabécou
small disk of goat's milk cheese from Southwestern France, also known as rocamadour
cabillaud
cod
cacahuète
roasted or dry-roasted peanut
caille
quail
cajou, noix de
cashew nut
calamar
small squid
camembert
creamy, pungent cheese made from cow’s milk and named after the Normandy village
canard
duck
canette
young female duck
cannelle
cinnamon
cantal
sharp, firm Auvergne cheese made from pressed cow’s milk curds
câpre
caper
carré
rack or ribs, especially lamb, pork or veal
cassis
black currants or black current liqueur
cassoulet
white bean casserole with goose, duck, pork or lamb and often with sausages; specialty from Southwest France
cèpe
large, wild boletus mushroom with a very meaty flesh
cerfeuil
chervil
cerise
cherry
cervelles
calf or lamb brains
champignons de Paris
button mushrooms
chanterelle
wild, pale yellow mushrooms, also known as girolle
charbonnade
charbroiled meat
charcuterie
cooked or cured meats, sausages and pâtés
charlotte
custard dessert made in a deep, round mold lined with ladyfingers
chaud(e)
hot or warm
chaud-froid
dish or dessert prepared hot, then served cool or chilled
chausson aux pommes
apple turnover
chèvre
goat’s milk cheese
chevreuil
venison
chicorée frisée
curly endive; also called frisée or salade frisée
chipolata
small sausage
chorizo
hot Spanish sausage
chou
cabbage
choux, pâte à
cream pastry dough
choucroute
sauerkraut
ciboulet
spring onion
ciboulette
chive
citron
lemon
civet
game stew prepared with red wine and thickened with the animal's blood
clafoutis
custard tart, generally prepared with tart cherries
clémentine
seedless variety of mandarin orange
cochonaille
pork charcuterie: ham, sausage, pâté, etc.
coing
quince
compote
preparation of fresh or dried fruit in sugar syrup
compoter
to cook gently until all ingredients are reduced to a compote
confit
preserved fruit or vegetables; also, goose, duck or pork cooked and preserved in its own fat
confiture
fruit preserves
consommé
clear broth served hot or cold
contre-filet
cut of sirloin
coq au vin
chicken stewed in red wine with mushrooms, bacon, onions and herbs
coque
cockle
coquelet
young male chicken
coquillage
shellfish
coquille St-Jacques
sea scallop
cornichon
tiny cucumber pickle
côte de bœuf
prime rib
côte de veau
veal cutlet
côte d’agneau
lamb chop
côte de porc
pork chop
coulis
thin purée of fruit or vegetables
courgette
zucchini
court bouillon
aromatic cooking stock
crème anglaise
light custard cream served with desserts
crème caramel
caramel custard
crème chantilly
whipped cream
crêpe
thin pancake
crêpe Suzette
hot crêpe flamed with orange liqueur
crépinette
preparation of meat or poultry wrapped in a layer of caul fat
crevette grise
shrimp
crevette rose
prawn
cresson
watercress
croissant
flaky, crescent-shaped roll usually served at breakfast
croquette
seasoned ground meat, fish or poultry rolled in bread crumbs and fried
croque-monsieur
toasted ham-and-cheese sandwich
croque-madame
croque-monsieur topped with a fried egg
croustillant(e)
crisp
croustillant
dish prepared in puff pastry
croûte, en
served in a pastry crust
croûton
fried or toasted morsels of bread
cru
raw
crudité
raw vegetable
cuisse de grenouille
frog’s leg
D  
darne
thick fish steak
daurade
sea bream
décortiqué(e)
shelled or peeled
demi
half (demi-baguette, demi-portion, etc.)
demi-glace
rich brown sauce usually prepared with wine
dés, en
diced
diable, sauce à la
spicy sauce prepared with white wine, herbs, vinegar and cayenne pepper
dos
back
dinde
turkey
diplomate
chilled, molded custard dessert lined with ladyfinger biscuits
doux / douce
sweet
E  
eau
water
échalote
shallot
écrasé(e)
crushed
écrevisse
crayfish
émincé(e)
boned and cut into strips (meat); also, cut into small, fine pieces (vegetables)
endive
Belgian endive
entrecôte
rib steak
entrée
first course
entremet
dessert
épais(se)
thick
épaule
shoulder (of pork, lamb or veal)
éperlan
smelt
épinard
spinach
épicé(e)
spicy
escalope
thin cut of meat
escargot
snail
escarole
bitter salad green, sometimes called scarole
espadon
swordfish
estouffade
meat and vegetables braised in a covered dish
estragon
tarragon
étouffé(e) / etuvé(e)
slow-cooked in a covered dish with a minimum of liquid
étrille
tiny soft-shelled crab
F  
faisan
pheasant
far
Breton pudding dessert, generally made with prunes
farci(e)
stuffed
faux filet
sirloin steak
fenouil
fennel
fermier / fermière
farm-raised
feu de bois, au
cooked over a wood fire
feuille de chêne
oak-leaf lettuce
feuilleté
garnished or filled puff pastry
feuilletée, pâte
puff pastry
fève
fava bean
filet mignon
small round of veal or pork fillet
financier
individual, rectangular almond cake
financière, sauce
cream, Madeira wine, herbs, spices, mushrooms, truffles and olives
fine de clair
oyster similar to bluepoint variety
fines herbes
mixture of chervil, parsley, chives and tarragon
flageolet
pale green kidney bean
flambé(e)
sprinkled with alcohol, usually brandy, and ignited
flammekueche
thin-crusted tart topped with cream, onions and bacon
florentine
prepared with spinach
flan
sweet or savory tart
foie
liver
foie gras
fattened goose or duck liver; also, a pâté made from one of these
fondre
to cook in a covered pan with no other liquid than the natural juices
fondue au fromage
melted-cheese mixture served in a heated pot with an assortment of meats, breads and vegetables
fondue bourguignonne
bite-size pieces of meat dipped into heated oil at table and eaten with a variety of sauces
forestier / forestière
prepared with mushrooms, especially wild varieties
fougasse
chewy bread garnished with onions, olives, herbs or anchovies
fourré(e)
filled
frais / fraîche
fresh or chilled
fraise
strawberry
framboise
raspberry
française, pois à la
traditional preparations served with a thin demi-glace
française, pois à la
peas prepared with pearl onions
friand
savory pastry with a cheese or meat filling
fricassé(e)
meat and vegetables braised in a butter or wine sauce with cream
frisée
see chicorée frisée
frit(e)
fried
frites
french fries
froid(e)
cold
fromage
cheese
fromage blanc
smooth, mild-flavored dairy product with a low fat content
fruit confit
candied fruit
fruits de mer
seafood
fumé(e)
smoked
G  
galette
flat, round pastry or cake
gamba
king prawn
garniture
accompaniment
gâteau
cake, flan or tart
gaufre
waffle
gelée
aspic
gésier
gizzard
gibier
game
gigot d’agneau
leg of lamb
gingembre
ginger
girofle
clove
girolle
wild, pale yellow mushroom, also known as chanterelle
givré(e)
frosted or chilled
glace
ice cream
glacé(e)
glazed or iced
graisse
fat
Grand Veneur, sauce
brown sauce served with game
gratin dauphinois
sliced potatoes au gratin with eggs, cream and cheese
grattons
pork, goose or duck drippings preserved in their own fat and served as a spread
grillade
grilled meat
gros sel
rock salt
guanaja
type of chocolate
H  
hachis
chopped meat or fish
haricot
bean
haricot tarbais
French bean variety
herbes de Provence
thyme, rosemary, savory and bay leaves
hollandaise, sauce
butter, egg yolks and vinegar or lemon juice
homard
lobster
huile
oil
huître
oyster
I  
le flottante
meringue dessert in a vanilla custard sauce
J  
jambon
ham
jambon de Bayonne
salt-cured ham
jambon de Paris
cooked ham
jambon de pays
country-style ham
jambon à l’os
bone-in ham
jambonette
boned, stuffed ham or poultry knuckle
jardinière de légumes
mixed vegetables
jarret
shank, shin
jeune
young
joue
cheek
julienne
slivered vegetables or meat
jus
juice or gravy
jus, au
dish accompanied by its natural cooking juices
K  
kouigh-amann
sweet and buttery Breton pastry
L  
lait
milk
laitue
green, broad-leafed lettuce
lamproie
lamprey
landaise, à la
prepared with goose fat, Bayonne ham and mushrooms
langouste
clawless spiny lobster
langoustine
Dublin bay prawn
langue
tongue
lapereau
young rabbit
lapin
rabbit
lard
bacon
laurier
bay leaf
léger / légère
light
légume
vegetable
lentille
lentil
levain
natural leavening agent
levure
commercial yeast
lièvre
hare
limande
lemon sole
livarot
small, round, pungent cheese made from cow's milk and named after the Normandy village
longe de veau
loin of veal
lorraine, à la
usually braised in red wine with red cabbage
lotte
monkfish
loup de mer
sea bass
lyonnaise, à la
generally garnished with onions
sauce lyonnaise
white wine, butter and onions
M  
macaron
delicate, pastel-colored cookie made with almonds, egg whites and sugar
macédoine
diced, mixed vegetables
mâche
lamb's lettuce
madère
Madeira wine
magret de canard
breast of duck
maigre
lean
maïs
corn
maison, de la
house specialty
mange-tout
snow pea
maquereau
mackerel
marbré(e)
marbled
marbré
kind of terrine
marengo, à la
sautéed in olive oil and cooked with white wine, tomatoes, garlic, shallots and mushrooms
marenne
light green, flat-shelled oyster
mariné(e)
marinated
marquise
light, molded, diamond-shaped chocolate cake
marron
chestnut
médaillon
small, round slice of meat or fish
mélange
mixture
méli-mélo
assortment, especially meat or vegetables
menthe
mint
merguez
very spicy sausage
merlan
whiting
merlu
hake
mesclun
mixture of at least seven salad greens from Provence
mets
preparation or dish
meunière, à la
floured and sautéed in butter with lemon juice and chopped parsley
meurette
any of certain dishes cooked in red wine sauce; a specialty of Burgundy, Dombes and Bresse
mie
soft part of a loaf of bread
miel
honey
mignardise
tiny sweet or savory pastry or cake, also known as petit-four
mijoté(e)
simmered
millefeuille
puff pastry with many thin layers; also, any preparation composed of several layers
minute, à la
grilled quickly in butter, lemon juice and parsley
Mirabeau
anchovy-olive-and-tarragon garnish
mirabelle
small yellow plum
mitonée
slow-cooked soup or stew
moka
coffee-flavored
mode, à la
mode in the style of, or according to a local recipe
mont blanc
dessert of baked meringue, chestnut purée and whipped cream
moëlle
bone marrow, generally beef
moelleux au chocolat
very soft, rich chocolate dessert
morille
morel mushroom
mornay
cream sauce made with egg yolks and cheese
morue
salt-cod
morue
fraîche cod
mouclade
curry or saffron-flavored mussel stew
moule
mussel
moulé(e)
prepared in a shaped pan
moules marinière
mussels cooked in white wine with butter, shallots, onions and herbs
mousse
light and frothy preparation with eggs and cream
mousseline
preparation lightened with cream, egg whites or butter
moutarde
mustard
mouton
mutton
muscade
nutmeg
myrtille
billberry
N  
nage, à la
served in broth or cooking liquid
Nantua, sauce
béchamel with either whole or puréed crayfish tails
nappé(e)
coated (with sauce, etc.)
nature
plain
naturel, au
without butter or sauce
navarin
lamb stew
navet
turnip
neige, à la
prepared with beaten egg whites
niçoise, à la
garnished with anchovies, garlic, olives, onions and tomatoes
noisette
hazelnut; also, a small, round steak cut from the rib or loin
noix
walnut; also, nuts in general
noix de coco
coconut
noix de veau
center cut of veal
normande, à la
prepared with seafood, cream and mushrooms
nougat
sweet made from sugar, honey, and nuts
nougat glacé
frozen dessert of whipped cream and candied fruit
nougatine
caramel, chopped almonds and hazelnuts
nouilles
noodles
nouveau / nouvelle
young or new
O  
oeuf
egg
oeuf brouillé
scrambled egg
oeuf à la coque
soft-boiled egg
oeuf dur
hard-boiled egg
oeuf en gelée
lightly poached egg prepared in aspic
oeuf sur le plat
fried egg
oeuf poché
poached egg
oie
goose
oignon
onion
omble-chevalier
freshwater fish similar to salmon trout
omelette norvégienne
Baked Alaska
onglet
beef flank steak
orge
barley
os
bone
os à moelle
marrow bone
oseille
sorrel
osso bucco
Milanese stew of veal knuckle braised with white wine, onion and tomato
oursin
sea urchin
P  
paillarde
thick slice of meat pounded flat and sautéed
pain
bread
palmier
sugar-coated puff-pastry cookie
palmier, cœur de
heart of palm
palourde
clam
pamplemousse
grapefruit
panaché
mixture
panais
parsnip
pané(e)
breaded
papillote, en
cooked in aluminum foil or parchment paper
parfait
mousse-like mixture of chicken, duck or goose liver; also, a light and airy dessert
parfum
flavor
parmentier / parmentière
dish prepared with potatoes
pastèque
watermelon
pâte
dough or pastry
pâté
finely minced meat seasoned and baked in an earthenware dish and served hot or cold
pâté en croute
pâté in puff pastry
pâté en croute Lucien Tendret
traditional preparation of pâté in puff pastry
pâtes
pasta
pâtisserie
pastry, cake or cookie
paupiette
thin slice of meat or fish stuffed, rolled and cooked
pavé
thick slice of boned meat or fish
paysanne, à la
country style; usually containing various vegetables
peau
skin
pêche
peach
perche
perch
perdreau
young partridge
perdrix
partridge
périgourdine, à la
prepared with foie gras and truffles
persil
parsley
persillade
preparation of garlic and parsley
petit-four
tiny sweet or savory pastry or cake, also known as mignardise
petit pois
green pea
petit salé
dish of salt-cured pork and lentils
pétoncle
bay scallop
pièce
portion, cut or piece
pied de porc
pig’s foot
pigeonneau
squab
pignon
pine nut
piment
hot pepper
pince
claw
pintade
guinea hen
pipérade
dish of green and red peppers, onions, tomatoes and sometimes ham and eggs
piquant(e)
sharp or spicy
pissaladière
onion and anchovy tart with black olives
pissenlit
dandelion green
pistou, sauce
basil, garlic and olive oil
plat
main course or dish
plateau
platter, but often indicative of an assortment
pleurote
delicate, soft-fleshed wild mushroom
poché(e)
poached
poêlé(e) / poêle, à la
pan-fried
point, à
medium-rare (burgers, steaks etc.)
pointe d’asperge
asparagus tip
poire
pear
poire Belle-Hélène
pear with vanilla ice cream and chocolate sauce
poireau
leek
pois
pea
pois chiche
chickpea
poisson d’eau douce
freshwater fish
poisson de mer
ocean fish
poitrine
breast or brisket
poivre
pepper
pomme
apple
pomme clochard
traditional apple dessert
pomme de terre
potato
pomme de terre en robe des champs
potatoes in their skin
pommes allumettes
shoestring or matchstick potatoes
pommes dauphine
mashed potatoes and choux pastry rolled into tiny balls and fried

pommes Duchesse
potatoes mashed with butter and egg yolks
pommes frites
fries
pommes vapeur
boiled or steamed potatoes
pont-l’évêque
square, soft and fragrant cow's milk cheese named after the Normandy village
porc
pork
port-salut
mild, firm cow's milk cheese
potage
soup
pot-au-feu
beef stewed with potatoes and aromatic vegetables
pot-de-crème
individual custard dessert
potée
boiled pork or beef with vegetables, especially cabbage and potatoes
potiron
pumpkin
poularde
fattened hen
poule
hen
poule au pot
chicken stewed with vegetables
poulpe
octopus
poulet
chicken
poulette, sauce
allemande sauce with lemon juice and chopped parsley
praire
small clam
praline
caramelized almond confection
primeur
early, in reference to fresh fruits and vegetables
printanière
mixed spring vegetables diced or carved into balls
profiterole au chocolat
choux pastry filled with ice cream and covered with hot chocolate sauce
provençale, à la
prepared with garlic, onions, tomatoes, herbs, olives and olive oil
puits d’amour
pastry shell filled with liqueur-flavored custard
purée
pulped and strained fruit or vegetables
Q  
quatre-quarts
Breton pound cake
quenelle
light dumpling made with fish, poultry or meat; specialty from Lyon
quetsche
Damson plum
queue
tail
quiche
savory tart filled with eggs, cream and meat or vegetables
quiche Lorraine
savory tart made with cheese, bacon, eggs and cream
R  
râble de lièvre
saddle of hare
raclette
hot, melted cheese served with boiled potatoes and an assortment of charcuterie
radis
radish
ragoût
stew
raie
skate or ray
raiefort
horseradish
râpé(e)
shredded or grated
raisin
grape
raisin sec
raisin, especially sultana
rascasse
scorpion fish
ratatouille
zucchini, eggplant, tomatoes, peppers and onions slow-cooked with garlic and olive oil and served hot or cold
ravigote
highly seasoned vinaigrette with capers, chopped herbs and onion
reblochon
soft, mild cow's milk cheese from Savoy
Reine-Claude
greengage plum
religieuse
two cream-filled choux pastry puffs, the smaller stacked on top of the other, iced with chocolate or mocha frosting
rémoulade, sauce
mayonnaise, capers, mustard, herbs, anchovies and chopped pickles
repas
meal
rhum
rum
rillettes
minced meat (generally pork) cooked in its own fat and served cold as a spread
ris
sweetbread
rissolé(e)
browned or pan-fried
riz
rice
riz pilaf
rice cooked in a bouillon, sometimes with onions
rocamadour
small disk of goat's milk cheese, also known as cabécou
rognon
kidney
romarin
rosemary
rondelle
round slice
roquefort
strong, salty blue-veined cheese
roquette
arugula or rocket
rosbif
roast beef
rosé(e)
cooked rare (for veal, duck or liver)
rosette
dry pork sausage
rôti
roast
rouelle de veau
shank of veal
rouille
sauce prepared with olive oil, garlic, chili peppers, bread and fish broth
roulade
meat or fish roll, larger than a paupiette and often filled; also, a cake prepared in the same fashion
roulé(e)
rolled
rouget
red mullet
rougette
red-leafed butter lettuce
roussette
dogfish, also known as salmonette
rumsteck
rump steak
S  
sabayon
creamy sauce made with egg yolks, sugar, wine and flavoring; also known as zabaglione
sablé
sweet, round butter cookie with a grainy texture
saignant(e)
cooked just long enough to draw the juices (burgers, steaks etc.)
saint-marcellin
small, flat disk of creamy cow's milk cheese from the Dauphiné region
saint-pierre
John Dory
saint-nectaire
firm, round cow's milk cheese from Auvergne
salade
lettuce or salad
salade niçoise
tomatoes, green beans, tuna, anchovies, black olives, artichokes and hard-boiled eggs
salé(e)
savory or salted
salmonette dogfish, also known as roussette
salpicon
diced vegetables and meat or fish in a sauce
salsifi
oyster plant
sanglier
boar
saucisse
sausage
saucisson
dry sausage
salmis
roasted game bird served with a sauce derived from the pressed carcass
sandre
pike perch
sang
blood
sarrasin
buckwheat
sarriette
savory
sauge
sage
saumon
salmon
sauté(e)
browned in butter or oil
sauvage
wild
savarin
ring-shaped, yeast-leavened cake steeped in sweet syrup
savoie, biscuit de
sponge cake
savoyard(e)
in the style of Savoy; often with Gruyère cheese
scarole
variant of escarole
sec / sèche
dry or dried
seconde, à la
cooked rapidly
seiche
cuttlefish
seigle
rye
sel
salt
selle
saddle
selles-sur-cher
soft, white goat's milk cheese with a blue-gray rind from the Loire Valley
semoule
semolina
soja
soybean
sorbet
sherbet
soufflé
whipped egg whites, egg yolks and puréed ingredients blended together and baked
soupe à l’oignon
onion soup
souris d'agneau
lamb shank
spätzel
Alsatian egg-and-flour dumpling served fried or poached
steack
steak
steack
haché hamburger
steak au poivre
steak grilled with crushed peppercorns
steack tartare
raw chopped beef mixed with raw egg, minced onion, capers and parsley; also called tartare de bœuf
sucre
sugar
suprême
boned breast of poultry cooked in a cream sauce
T
 
tagine
spicy North African dish made with vegetables and veal, lamb, chicken or pigeon
tartare de bœuf
raw chopped beef mixed with raw egg, minced onion, capers and parsley; also called steack tartare
tartare de poisson
chopped raw fish seasoned with olive oil and herbs
tartare, sauce
mayonnaise with pickles, chives, capers and olives
tarte Tatin
caramelized upside-down cake made with halved, peeled apples
tartelette
small pastry
tartine
buttered slice of bread, or any open sandwich
tendron
piece of veal or beef cut from the ribs
terrine
preparation of meat, fish, poultry or game baked in a earthenware dish and served cold
thon
tuna
tian
vegetables baked in an earthenware dish
timbale
meat, fish, seafood, fruit or vegetables prepared in a mold
tomate
tomato
tomme
generic name for cheese, often used to denote those from Savoy
tournedos
center cut of beef fillet
tourtière
savory molded pie
tourteau
large crab
traiteur
delicatessen or caterer
tranche
slice
travers de porc
spareribs
trévise
radicchio
trompette de la mort
wild, deep brown mushroom
tronçon
cut of meat or fish longer than it is wide
truffe
truffle
truite
trout
turbotin
turbot less than 1 meter long
U  
V  
vacherin
firm, fragrant cow's milk cheese from the Jura region
vacherin glacé
ice cream dessert with meringue
vapeur, à la
steamed
veau
veal
velouté
creamy soup; also, a stock-based sauce thickened with butter
viande
meat
viandes froides
cold cuts
vichy
with glazed carrots
vichyssoise
cold leek-and-potato soup
viennoiserie
breakfast pastry
vierge, sauce
olive oil, lemon juice, garlic, tomatoes and herbs
vieux / vieille
old
vinaigre
vinegar
vinaigrette
dressing made with oil, vinegar, herbs and often mustard
violet
edible, soft-shelled mollusk particularly appreciated along the Mediterranean
volaille
poultry
W  
waterzooi
Flemish chicken stew cooked with herbs and vegetables and served in broth
X,Y,Z  
xères, vinaigre de
sherry vinegar
yaourt yogurt
yaourt
yogurt
zabaglione
creamy sauce made with egg yolks, sugar, wine and flavoring; also known as sabayon

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