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TRAVEL INFORMATION

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