The guides are absolutely great and they have unlimited energy and are highly motivated to make sure each guest has the best time possible and will go beyond the call of duty 24 hours a day to make sure everyone is happy.
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
|
|
où
|
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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Sheldon & Esti Friedman, Toronto
