FrenchFood

Glossary

Everything you need to knowabout food and menu terms

FrenchFood Glossary

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French food glossary

À l’ancienne in the old styleÀ la vapeur steamedÀ l’etouffée stewedÀ point medium rareAbats organ meatsAbricot apricotAddition billAffiné(e) agedAgneau (de lait) lamb (young-milk fed)Aigre sourAigre-doux sweet & sourAiguillettes thin slivers, usually of duck breastAil garlicAile wing of poultry or game birdAïoli garlicky blend of eggs and olive oilAligot mashed potatoes with fresh cantal cheese

and garlicAlose à l’oseille shad or other fish in light hol-

landaise garnished with sorrelAloyau loin of beefAlummettes puff pastry strips, also fried

matchstick potatoesAmande almondAnanas pineappleAnchoiade puree of anchovies, olive oil,vinegarAnchois anchovyAndouillette smaller chitterline (tripe) sausageAneth dillAnis aniseed

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Arachide peanutAraignée de mer spider crabArdoise “slate” - the day’s specialtiesArgumes citrus Aromates spices and herbsArtichaut artichokeAsperge asparagusAssiette plateAssiette du pecheur assorted fish platterAssorti(e) assortedAu four bakedAubergine eggplantAumonière thin crèpe, filled, wrapped like

bundleAurore béchamel (cream) sauce with tomatoesAuvergnat(e) (style) often with cabbage,

sausage, and baconAvocat avocadoBaies berriesBaies roses pink peppercornsBaigné bathedBallotine usually poultry, boned, stuffed,

rolledBanane bananaBar ocean fish, similar to sea bassBarbarie (canard de) breed of duckBarbue brill, fish related to turbotBaron hindquarters - lamb, rabbit, etc.Barquette small pastry shaped like a boatBasilic basilBasquaise basque-style, usually with ham or

tomatoes or red peppers2

Bavaroise cold dessert, rich custard withcream and gelatin

Bavette skirt steakBeignet fritter or doughnutBelon prized, flat-shelled oysterBetterave beetBeurre butterBeurre noisette lightly browned butterBifteck steak (can be toughBlanc (de poireau) white part of leeksBlanc (de volaille) usually breast of chickenBlanquette stew of veal, lamb, chicken, or

seafood w/rich white sauceBlette swiss chardBleu bloody rare, usually for steakBlinis small pancakesBoeuf à la mode beef marinated and braised

in red wine w/carrots, mushrooms,onions

Boeuf au gros sel boiled beef, with vegeta-bles and coarse salt

Boissons (non) comprises drinks (not)included

Bombe molded, layered ice cream dessertBonne femme home style, meat with bacon,

potatoes, mushrooms, onionsBonne femme (sauce) white wine sauce

with shallots, mushrooms, lemon juiceBordelaise bordeaux-style, also brown sauce

of shallots, red wine, bone marrowBoudin meat sausage, any sausage-shaped

mixture; often blood sausage3

Boudin blanc white sausage (veal, chicken,or pork)

Boudin noir pork blood sausageBouillabaisse Mediterranean fish soupBouilli boiledBouillon light soup or brothBoulette meatball or fishballBouquet large reddish shrimpBourguignon(ne) Burgundy-style, often with

wine, onions, mushrooms, baconBouribut spicy red wine duck stewBourride fish stewBraise live coals; braisedBraiser to braise, cook meat by browning,

then simmeringBrandade (de morue) warm garlicky purée

of salt cod, cream & sometimes mashedpotatoes

Brebis (fromage de) sheep (cheese)Bretonne in the style of Brittany, dish served

with white beansBrioche buttery, egg-enriched yeast breadBroche (à la) spit-roastedBrochet pikeBrouillé(e)(s) scrambled, usually eggsBrulé(e) literally, burned; caramelizedBrunoise tiny diced vegetablesBuffet froid cold buffetBugnes sweet fried doughnuts or frittersBuisson literally bush; presentation (classical-

ly, crayfish)Bulot large sea snail

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Cabécou small round goat cheeseCabillaud fresh codCaen (à la mode de) usually cooked in calva-

dos and white wine or ciderCafé (crème) (au lait) coffee (with cream)

(with hot milk)Caille quailCalamar squidCampagne (de la) country-styleCanard duckCanard à la presse roast duck served with

sauce of juices, red wine, cognacCaneton young male duckCanette young female duckCannelle cinnamonCarbonnade braised beef stew with beer and

onionsCardon large, celery-like vegetable in arti-

choke familyCarré d’agneau rack or loin of lambCarré de porc rack or loin of porkCarré de veau rack or loin of vealCarte menu – the list of what’s availableCarvi caraway seedsCasse-croute snackCasse-pierre edible seaweedCassis black currant, black currant liqueurCassolette dish presented in a casseroleCassoulet casserole of white beans, including

various meatsCaudière chowder of fish and potatoesCaviar d’aubergine cold eggplant purée

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Céleri celeryCéleri branché celeriacCèpe large, meaty wild mushroomCerfeuil chervilCerise cherryCerise noire black cherryCerneau walnut meatCervelas garlicky pork sausage, or seafood

sausageCervelles brains, of calf or lambChair fleshy portion of poultry, meat, crabChampêtre rustic, simple presentationChampignon mushroom (de bois) wild, (de

Paris) cultivated, (sauvage) wildChanterelle pale, curly-capped wild mush-

roomChantilly sweetened whipped creamChapon caponChapon de mer fish in the scorpion familyCharcuterie cold cuts, sausages, terrines,

pâtés, also shop selling theseChariot (de desserts) dessert cartCharlotte molded dessert with ladyfingers,

custard, fruit compote; cold or hotCharolais light-colored steer that produces

high-quality beefChartreuse dish of braised partridge and cab-

bage; also a liqueurChasse the huntChasseur sauce with white wine, shallots,

mushrooms, tomatoes, herbsChâtaigne chestnuts

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Chaud(e) hot (or warm)Chaud-froid cooked poultry dish served cold, usu-

ally covered with sauce, aspicChaudrée fish stew, sometimes with potatoesChausson filled pastry turnover, sweet or savoryChemise (en) wrapped in pastryChevreuil young deerChèvre goat cheeseChicorée curly endiveChiffonnade shredded, herbs and vegetables, usu-

ally greenChipiron squidChoix (au) a choice, usually may choose from sev-

eral offeringsChoron béarnaise sauce with tomatoesChou cabbageChou frise kaleChou rouge red cabbageChou vert curly green savoy cabbageChoucroute sauerkraut; also dish of sauerkraut,

sausages, bacon, pork, potatoesChou-fleur cauliflowerChous (pâte à) creampuff (pastry)Choux de bruxelles brussels sproutsCiboulette chiveCidre cider, apple, or pearCitron lemonCitron pressé fresh lemonadeCitron vert limeCitronnelle lemon grass (oriental herb)Citrouille pumpkin, gourdCivelles spaghetti-like baby eelsCivet stew of game thickened with bloodCivet de lièvre jugged hare; stewed hare thick-

ened with blood7

Clafoutis tart, made with crepe batter and fruit(often black cherries)

Claires oystersClémentine small tangerine, from Morocco or

SpainCloute studded withCochon (de lait) pig (suckling)Cochonnaille pork products, usually an assort-

ment of sausages or pâtés (first course)Cocotte casserole or cooking potCoeur heartCoffret box-shaped pastryCoing quinceColin hakeCompote stewed fresh or dried fruitConcassé(e) coarsley choppedConcombre cucumberConfit duck, goose, or pork cooked & preserved in

its own fatConfit also fruit or vegetables preserved in sugar,

alcohol, or vinegarConfiture jamConfiture de Vieux garçon fruits in alcoholCongeler to freeze Congelé(e) frozenCongre eel or fish similar to eelContre-filet sirloin taken above the loin, tied for

roasting, braising, grillingConvives (la totalité des) those gathered at a

single tableCopeaux shavingsCoq (au vin) mature rooster stewed in wineCoque tiny mild-flavored clam-like shellfishCoque (à la) soft cooked egg, or anything served in

a shell

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Coquelet young, male chickenCoquillage shellfishCoquille shellCoquille St. Jacques sea scallopCorail egg sac found in scallops, lobster or crayfishCorbeille (de fruits) basket (of fruit)Coriandre corianderCôte d’agneau lamb chopCôte de boeuf beef blade or rib steakCôte de veau veal chopCotelette thin chop or cutletCou d’oie (de canard) neck skin of goose, stuffed

like a sausageCouer de filet thickest (and best) part of beef filet Coulis puree of raw or cooked vegetables or fruitCoupe cup; dessert served in gobletCourge squash or gourdCourgette zucchiniCouronne ring or circle, usually of breadCouvert place settingCrabe crabCrème chantilly sweetened whipped creamCrème fouettée whipped creamCrème patissière custard filling for pastries and

cakesCrème plombières custard filled with fresh fruite

and egg whitesCrépinette small sausage patty wrapped in fatCresson watercressCressonade watercress sauceCreuse elongated, crinkle-shelled oysterCrevette grise tiny soft-fleshed shrimp that

remains gray when cookedCrevette rose small firm fleshed shrimp that

turns red when cooked9

Croquant(e) crispyCroque-madame toasted ham and cheese sand-

wich topped with an eggCroque-monsieur toasted ham and cheese sand-

wichCroquette ground meat, fish, fowl or vegetables

bound with eggs or sauceCroquettes usually coated in crumbs and deep

friedCrottin (de chavignol) firm goat cheeseCroustade usually small, pastry-wrapped dish

(e.g., filled with fruit)Croute (en) in pastryCroute de sel (en) in a salt crustCru(e) rawCrudités raw vegetablesCrustaces crustaceansCuillère (à la) to be eaten with a spoonCuisse de poulet chicken drumstickCuisson cookingCuissot haunch of veal, venison, or wild boarCuit(e) cookedCul haunch or rear, usually of red meatDattes datesDaube stew, usually meatDaurade dorade or sea bream, similar to porgyDécortiqué(e) shelled or peeledDégustation tasting or samplingDéjeuner lunchDélice delight, usually used to describe a dessertDemi-deuil poached (usually chicken) with truffles

inserted under skinDemi-glace concentrated beef baseDésossé(e) bonedDiable with a peppery (often mustard-based) sauce

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Dieppoise dieppe style, white wine, mussels,shrimp, mushrooms, cream

Digestif after-dinner drink - liqueurDinde turkeyDindon(neau) turkey in generalDiscretion (à la) on menu usually refers to wine

without limit, at customer’s discretionDodine cold, boned stuffed duckDos back, also refers to meatiest portion of fishDos et ventre back and front; both sides (usually

fish)Douceurs sweets or dessetsDoux, douce sweetDuxelles chopped mushrooms and shallots sauteed

in butter, mixed with creamEau du robinet tap waterÉchalotes shallotsÉchine spare ribsÉcrevisse freshwater crayfishÉffiloche frayed, thinly slicedÉmincé thin slice, usually of meatEncornet small squidEndive chicory or belgian endiveEntrecôte beef rib steakEntrecôte mâitre d’hotel with herb butterEntrecôte marchand de vin with sauce of red

wine and shallotsEntrée first courseEntremets sweetsÉpaule shoulder of veal, lamb, mutton, porkÉpi de mais ear of sweet cornÉpices spicesÉpinard spinachEscabeche sardines or marinated raw fish (vine-

gar or lemon juice and herbs)11

Escalope thinly slices meat or fish, usually cut atan angle

Escargot snailEscargot à l’alsacienne simmered in riesling,

baked with garlic and parsley butter stuffingEscargot de bourgogne land snail with butter,

garlic, and parsleyEscargot petit-gris small land snailEspadon swordfishEstouffade stew of beef, pork, onions, mushrooms,

orange zest, red wineEstragon tarragonÉtrille small crabÉtuvé cooked in own juice, braisedÉventail (en) cut into fan shape (vegetables or fish)Façon (à ma) my way (of preparing a dish)Faisan(e) pheasantFarandole rolling cart, usually of desserts or cheeseFarci(e) stuffedFarine flourFaux-filet sirloin steakFenouil fennelFera salmonlike lake fishFerme(fermier) farm-freshFeu de bois (au) cooked over a wood fireFeuille de chêne oak-leaf lettuceFeuilletage (en) (in) puff pastryFèves broad beans or favasFicelle (à la) tied with a string; also small, thin

baguetteFigue fig(au) Fil (caught on a) line, not netted (fish)Financière madeira sauce with truffle juiceFines de claire elongated crinkle shelled oysters Flageolets small, pale green kidney-shaped beans

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Flambe flamedFlan sweet or savory tart or crustless custard pieFlanchet (de veau) flank (of veal)Fletan halibutFleur flowerFleurons puff pastry crescentFlorentine with spinachFoie de veau calf’s liverFoie liverFoie gras d’oie (de canard) liver of fattened

goose (duck)Fond cooking juices from meat, used to make

sauces; also, bottomFond d’artichaut heart and base of artichokeFondant melting; as in melted sugar flavored and

used for icingForestière garnish of wild mushrooms, bacon and

potatoesFour (au) baked in ovenFourchette forkFourre stuffedFrais, fraiche freshFraise strawberryFraise de bois wild strawberryFramboise raspberryFrangipane almond custard fillingFrappe drink served very coldFriandises sweets, petits foursFricassé(e) ingredients braised in wine with but-

ter and/or cream added; stewedFrisée curly, usually endiveFrit(es) french friesFritons coarse pork rillettes or minced spreadFritot small organ meat fritter

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Friture frying; also refers to preparation of smallfried fish (ex. smelts)

Froid(e) coldFromage cheeseFromage blanc smooth low-fat cheese, similar to

cottage cheeseFromage de tête head cheese, usually porkFromage maigre low-fat cheeseFruit de la passion passion fruitFruits confits preserved fruits; generally refers to

candied fruitsFruits de mer seafoodFumé(e) smokedFumet fish stockGalantine boned poultry or meat stuffed, rolled,

cooked, glazed with gelatin, coldGalette crêpe made with buckwheat flourGalette round, flat pastry, pancake or cake; sweet

or savoryGambas large prawnsGarbure generally a hearty soup of beans, cabbage,

and pork or fowlGarni(e) garnishedGarniture garnishGâteau cakeGaufre waffleGelée aspicGenièvre juniper berryGenoise sponge cakeGerminy garnish of sorrel; sorrel and cream soupGésier gizzardGibier gameGigot leg, usually of lamb (d’agneau)Gingembre ginger

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Girofle clovesGirolle delicate, pale, orange wild mushroomGlace ice creamGlacé(e) iced, crystallized or glazedGlaçons ice cubesGougère cheese-flavored chou pastry (puff)Gourmandises small sweet thingsGousse (d’ail) clove (of garlic)Graine de moutarde mustard seedGraisse fatGranite water iceGras fattyGratin crusty-topped dish; also refers to a casseroleGratin dauphinois baked casserole of sliced pota-

toes w/cream and sometimes cheeseGratiné(e) having a crusty, browned top; also onion

soupGrattons crisply fried pices of pork, goose or duck

skin; cracklingsGratuit freeGrecque (à la) cold vegetables, usually mushrooms,

marinated in oil, lemon, waterGrenade pomegranateGrenadin small veal scallopGrenouille (cuisses de) frog legsGribiche (sauce) mayonnaise with capers, corni-

chons, and herbsGrillade grilled meatGrillé(e) grilledGriotte shiny, slightly acidic reddish black cherryGrive thrushGros sel coarse saleGroseille red currantGruyère hard, mild cheese

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Hachis minced or chopped meat preparationHareng herringHaricot beanHaricot blanc white bean; usually driedHaricot de mouton stew of mutton and

white beansHaricot rouge red kidney bean; also prepa-

ration of red beans in red wineHaricot vert green bean, usually freshHochepot thick stew, usually oxtailHomard lobsterHongroise (à la) hungarian-style, usually

with paprika and creamHors-d’oeuvre appetizer; also can refer to a

first courseHuile oilHuile d’arachide peanut oilHuile de pépins de raisins grapeseed oilHuitre oysterIle flottante classically layered cake covered

w/whipped cream, w/custard sauceIle flottantes floating island of meringue in

crème anglaiseImperatrice (à l’) usually rice pudding

dessert with candied fruitInfusion herb teaJambon ham; also refers to thigh or shoulder

of meat, usually porkJambon cru usually salt cured or smoked

ham that has been aged but not cookedJambon de Bayonne raw, dried, salt-cured

ham

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Jambon de Paris lightly salted, cooked ham,very pale in color

Jambon d’oie (canard) breast of fattenedgoose (duck), smoked or salted or sugarcured

Jambonneau pork knuckleJambonnette boned and stuffed knuckle of

ham or poultryJardinière garnish of fresh cooked vegetablesJarret de veau stew of veal shinJésus de Morteau smoked pork sausage from

the Franche-ComtéJeun(e) youngJoue cheekJulienne slivered vegetables (or meat)Jus juiceKir a popular apéritif drink – crème de cassis

and (usually) white wine (sometimes red)Kir royal crème de cassis and champagneKougelhopf sweet, crown-shaped Alsatian

yeast cake w/almonds and raisinsLait milkLaitue lettuceLamproie lamprey (eel shaped fish)Langouste clawless spiny lobster; sometimes

called crawfish or crayfishLangoustine clawed crustacean, smaller than

lobster or spiny lobster (prawn)Langue (de boeuf) tongue (of beef)Languedocienne garnish, usually of toma-

toes, eggplant, and wild cèpe mushroomsLapereau young rabbit

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Lapin rabbitLard baconLardon cube of baconLarme (teardrop); a very small portion of liq-

uidLèche thin slice of bread or meatLéger(e) lightLégume vegetableLemelle very thin sliceLieu (jaune) pollack, a prized small (yellow)

saltwater fishLièvre hareLimande sole-like ocean fish, not as firm as

soleLimande sole lemon soleLisette small mackerelLit bedLotte monkfish or angler fish; a large firm-

fleshed ocean fish, rich in flavorLou magret breast of fattened duckLoup (de mer) Mediterranean fish, also

known as bar, similar to striped bassLyonnaise (à la) in the style of Lyon, often

garnished with onionsMacérer to steep, pickle or soakMâche lamb’s lettuce, a tiny, dark green let-

tuceMadeleines small tea cakesMadère madeiraMagret de canard (d’oie) breast of duck gooseMaigre thin, non-fatteningMaïs corn

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Maison (de la) of the house, or restaurantMaître d’hôtel head waiter; also compound

butterMaltaise orange-flavored hollandaise sauceMandarine tangerineMange-tout literally, eat it all; podless green

bean, snow pea, type of appleMangue mangoManière (de) in the style ofMaquereau mackerelMaraichère (à la) market-garden style; dish

or salad that includes various greensMarbré(e) marbledMarc distilled residue of grape skins or other

fruit after they’ve been pressedMarcassin young wild boarMarchand de vin wine merchant; also sauce

made with red wine, meat stock, shallotsMarché marketMarée (la) literally the tide; usually used to

indicate that seafood is freshMarennes flat-shelled, green-tinged plate

oysters; village where raisedMariné marinatedMarinière (moules) mussels cooked in white

wine with onions, shallots, butter, herbsMarjolaine marjoram; also, multilayered

chocolate and nut cakeMarmite small covered pot; also a dish cooked

in a small casseroleMarquise (au chocolat) rich chocolate

mousse cake

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Marron large chestnutMatelote (d’anguilles) freshwater stew (fish or eel)Médaillon round piece or sliceMélange mixture or blendMéli-mélo an assortment of fish and/or seafood,

usually served in a saladMelon de Cavaillon small canteloupe-like melonMénagère (à la) in the style of a housewife (sim-

ply prepared), onions, potatoes, carrotsMenthe mintMenthe poivrée peppermintMenu d’affaires businessman’s lunchMenu de la mer seafood menuMenu dégustation tasting menuMenu du marché fresh ingredients picked up by

chef at market that dayMenu du terroir regional menuMenu gastronomique extravagant or richly luxu-

rious specialtiesMeunière (á la) fish seasoned, floured, fried in

butter, served with lemon and parsleyMeurette in, or with, a red wine sauce; also a

Burgundian fish stewMeurette red wine sauce w/mushrooms, onions,

bacon, carrotsMiel honeyMignardises petit foursMignonette small cubes, usually of beef; also

refers to coarsely ground peppercornsMijoté(e) (plat) simmered (dish or preparation)Mille-feuille refers to puff pastryMimosa garnish of chopped hard cooked egg yolksMinute (à la) prepared at the last minuteMirabeau garnish of anchovies, pitted olives, tar-

ragon and anchovy butter20

Mirabelle yellow plumMirepoix cubes of carrots and onions, or mixed

vegetables in braising for flavorMitonnée a simmered soup-like dishMode (à la) in the style ofMoelle beef bone marrowMoka refers to coffee; coffee-flavored dishMontagne (de) from the mountainsMontmorency garnished with cherriesMorceau piece or small portionMorille wild morel mushroomMornay cheese sauceMorue salted or dried codfishMouclade creamy mussel stew; sometimes fla-

vored with curryMoule musselMoules marinières mussels cooked in white

wine, shallots, butter, herbsMoules-frites a bowl of mussels (often marinières,

see above) with fries on the sideMousse light, airy mixture; sweet or savoryMousseline ingredients lightened with whipped

cream or egg whites (sauces)Mousseron tiny, delicate, wild mushroomMoutarde (à l’ancienne en) mustard (coarse

grained)Mouton muttonMulet mullet, a rustic-flavored ocean fishMure blackberryMuscade nutmegMuseau de porc (boeuf) vinegared pork (beef)

muzzleMyrtille type of blueberryMystère cone-shaped ice cream dessert; also mer-

ringue/ice cream/choc sauce21

Nage (à la) aromatic poaching liquid (served in)Nantua sauce of crayfish, butter cream and truf-

fles; also garnish of crayfishNappe covered; as with a sauceNature refers to simple, unadorned preparationsNavarin refers to lamb or muttonNavet turnipNiçoise w/tomatoes, onions, anchovies, olivesNid nestNivernaise in style of Nevers (carrots, onions)Noilles noodlesNoisette hazelnut; hazelnut flavoredNoisette also refers to small round piece (such as

potato) browned in butterNoix walnut; nut; nut sizedNormande fish or meat cooked with cider or cal-

vados; or sauce of seafood, cream, mushroomsNormande also dessert with apples, usually

served with creamNouilles à l’alsacienne noodles, usually with but-

ter and creamNouveau (nouvelle) new or youngNouveauté a new offeringNoyau stone or pitOeuf à la coque soft-cooked eggOeuf brouillé scrambled eggOeuf dur hard-cooked eggOeuf en meurette poached egg in red wine sauceOeuf mollet egg simmered in water for six min-

utesOeuf poche poached eggOeuf saut à la poêle fried eggOeuf sur le plat fried eggOeufs à la neige sweetened whipped egg whites

poached in milk/in custard22

Oeufs au jambon eggs and hamOffert(e) offered; free or givenOie gooseOignon onionOmble chevalier member of trout family with

firm, flaky flesh from white to deep redOmelette aux fines herbs; au fromage (cheese); au

jambon (ham)Onglet cut similar to beef flank steak, biftek or

entrecote (can be tough)Oreilles (de porc) ears (of pig)Orties nettlesOrtolan tiny wild bird (now protected)Os boneOseille sorrelOursin sea urchinPaillard (de veau) thick slice (of veal)Pailles (pommes) fried straw potatoes (finely

shredded)Paillettes cheese straws, usually made with puff

pastry and Parmesan cheesePain breadPaleron shoulder of beefPaletot (coat) skin, bone and meat of fattened

duck or goosePalmier palm-leaf-shaped cookie made of sugared

puff pastryPalmier (coeurs de) palm heartsPalombe wood or wild pigeonPalourde prized medium sized clamPamplemousse grapefruitPanache mixed; liberally used menu term to

denote any mixturePanade thick mixture used to bind (flour and but-

ter, bread crumbs, etc.)23

Panais parsnipPané(e) breadedPanier basketPannequet rolled crêpe filled with sweet or

savory mixturePapillote (en) cooked in parchment paper or foilPaquets (en) (in) packages or parcelsParfait a dessert mousse; also mousse-like mix-

ture of chicken, duck liverParfum flavorParisienne (à la) varied garnish, always includes

fried potato balls tossed in meat glazeParmentier dish with potatoesPartager sharePasse-pierre edible seaweedPastèque watermelonPastis refreshing long, cool drink; anise liqueur or

flavor w/ice and waterPastise anise liqueurPâte pasta; pastry doughPâtes pastaPâte à choux cream puff pastryPâte brisée pie pastryPâte sablée sweeter, richer than pâte sucréePâte sucrée sweet pie pastryPâté molded, spiced, minced meat, baked and

served hot or coldPâté en croute pâté baked in pastry crustPâtisserie pastryPâtissier pastry chefPatte paw, foot, or leg or bird or animalPatte blanche small crayfishPatte rouge large crayfishPaupiette thin sice of meat, usually beef or fish,

filled, rolled, then wrapped24

Pavé thick slice of boned beef or calf’s liver; anythick slice; also kind of pastry

Paysan(ne) (à la) country style; garnish of car-rots, turnips, onions, celery, bacon

Peau skinPêche peachPêche melba poached peach with vanilla ice

cream and raspberry saucePêcheur usually refers to fish preparationsPelure peelings, such as truffles, used for flavor-

ingsPerce-pierre samphire, edible seaweedPerche perch, finely flavored freshwater fishPerdreau young partridgePerdrix partridgePérigourdine (à la) sauce, with truffles, foie grasPersil parsleyPetit déjeuner breakfastPetit-pois small green peasPetits fours tiny cakes and pastriesPetits-gris small land snailPetoncle tiny scallop, similar to bay scallopsPets de nonne small, dainty fried pastryPibale small eel, also called civellePièce portion or piecePied de mouton meaty, cream-colored wild

mushroom; also sheep’s footPied de porc pig’s footPigeonneau young pigeon or squabPignons pine nuts, or pignoliPilau, pilaf rice booked with onions and brothPiment (poivre) de Jamaïque allspicePiment doux sweet pepperPince claw; also tongs used when eating snails or

seafood25

Pintade guinea fowlPintadeau young guinea fowlPipérade Basque dish of peppers, onions, toma-

toes, and often scrambled eggsPipérade au jambon above served on slice of

hamPiquant(e) sharp or spicy tastingPique larded; studdedPissaladière a flat open-face tart garnished with

onions, olives, anchovies; a Nice-style pizzaPistache pistachio nutsPistil de safran thread of saffronPistou sauce of basil, garlic, olive oil; also a rich

vegetable soupPithiviers classic puff pastry dessert filled with

almond creamPlat a dishPlat principal main dishPlate flat-shelled oysterPlateau platterPlateau de fruits de mer seafood platter (raw &

cooked combined)Plates côtes part of beef ribs usually used in pot-

au-feuPleurote oyster mushroomPlie franche flounderPlombières dessert of vanilla ice cream, candied

fruit, kirsch, whipped creamPluches leaves of herbs or plants, generally used

for garnishPoché(e) poachedPochouse freshwater fish stew prepared with

white or red winePoêlé(e) pan-friedPointe (d’asperge) tip (of asparagus)

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Poire pearPoireau leekPoires belle hélène poached pears served on

vanilla ice cream with hot chocolate saucePois peasPoisson fishPoitrine breast (of meat or poultry)Poitrine demi-sel unsmoked slab baconPoitrine fumée smoked slab baconPoivrade peppery brown sauce of wine, vinegar,

and cooked vegetables (strained)Poivre pepperPoivre frais de Madagascar green peppercornsPoivre noir black peppercornsPoivre rose pink peppercornsPoivre vert green peppercornsPoivron (doux) sweet bell pepperPolenta cornmeal cooked with butter and cheesePommade (en) a thick, smooth pastePomme applePomme en l’air caramelized apple slices usually

served with blood sausagePommes (de terre) potatoesPommes à la vapeur steamed or boiled potatoesPommes à l’anglaise boiled potatoesPommes allumettes very thin friesPommes boulangère potatoes cooked with the

meat; gratin with onions, sometimes baconPommes dauphinoise basked dish of sliced pota-

toes w/milk, garlic, cheesePommes dauphine mashed potatoes mixed with

chou pastry, shaped into balls & friedPommes duchesse mashed potatoes with butter,

egg yolks, nutmeg garnishPommes en robe potatoes cooked with skins on

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Pommes frites french friesPommes gratinées baked dish of potatoes,

browned, often with cheesePommes lyonnaises potatoes sautéed with onionsPommes paillés potatoes cut into julienne strips,

then friedPommes pont-neuf classic fries, cut 1/2 x 2-1/2Pommes soufflées small thin slices of potato fried

twice (inflate like pillows)Porc (carré de) pork (loin)Porc (côte de) pork (chop)Porcelet young suckling pigPorto (au) with portPortugaises type of oysterPotage soupPot-au-feu boiled beef with vegetables, often

served in two or more coursesPot-de-crème individual custard or mousselike

dessert, often chocolatePotée hearty soup of pork and vegetables, general-

ly cabbage and potatoesPoularde fattened henPoule d’inde turkey henPoule faisane female pheasantPoulet (rôti) chicken (roast)Poulet basquaise basque style chicken, with

tomatoes and sweet peppersPoulet de Bresse high-quality, free-running, corn-

fed chickenPoulet de grain corn-fed chickenPoulet fermier free-range chickenPoulpe octopusPousse-pierre edible seaweedPoussin baby chickenPraire small clam

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Pralin ground caramelized almondsPrimeur refers to early fresh fruits and veg-

etablesPrintanière garnish of spring vegetables, cut

into dice or ballsPrix fixe fixed-price menuPrix net service includedProfiterole chou pastry desssert, filled with

ice cream and topped with hot, meltedchocolate

Provençal(e) in the style of Provence; withgarlic, tomatoes, olive oil

Prune fresh plumPruneau prunePâtes (fraiches) pasta (fresh)Purée mashedQuenelle dumpling, usually of veal, fish, or

poultryQuetsch small purple damson plumQueue (de boeuf) tail (oxtail)Rable de lièvre (lapin) saddle of hare (rab-

bit)Radis small red radishRagout stew, usually of meatRaie skate (fish)Raifort horseradishRaisin grapeRamequin small individual casseroleRapé(e) grated or shreddedRascasse scorpion fishRavigote thick vinaigrette sauce w/vinegar,

white wine, shallots, herbs, mayonnaise29

Réchauffer to reheatReine-claude greengage plumRémoulade sauce of mayo, capers, mush-

rooms, herbs, anchovies, gherkinsRillettes (d’oie) minces spread of pork

(goose), or duck, fish, rabbitRillons usually pork belly, cut up and cooked Ris d’agneau lamb sweetbreadsRis de veau veal sweetbreadsRiz à l’imperatrice cold rice pudding with

candied fruitRognonnade veal loin with kidneys attachedRognons kidneysRomarin rosemaryRondelle round sliceRosette (de porc) dried sausage (of pork)Rosé rare (meat)Rôti roastRouelle (de) slice of meat or vegetable cut at

an angleRouget (rouget barbet) sweet, red-skinned

fish commonly called red mulletRouille thick, spicy, rust-colored sauce,

w/olive oil, peppers, tomatoes, garlicRoulade roll, often stuffedRoulé(e) rolledRoux butter and flour mixed together to

thicken sauceSabayon light sweet sauce of egg yolks,

sugar, wine, flavoring, whipped as cookedSable shortbread-like cookie; also sweet pas-

try doughSafran saffron

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Saignant(e) very rare (for the cooking ofmeat)

Saint Pierre mild, flat, white ocean fish;John Dory

Saint-Hubert sauce poivrade with chestnutsand bacon

Saint-Jacques (coquille) sea scallopSaison (suivant la) according to seasonSalade aux noix green salad with walnuts

dressed with walnut oilSalade folle mixed salad, usually including

green beans and foie grasSalade panachée mixed saladSalade verte green saladSalé(e) saltedSalicorne edible algaeSalmis stewlike preparation of game birdsSalpicon diced vegetables, meat and /or fish

in a sauceSalsifis salsify, or oyster plantSandre perchlike freshwater fishSang bloodSanglier wild boarSaucisse small fresh sausageSaucisson large dried sausageSaucisson de Lyon pork sausage with garlic,

pepper, sometimes truffles or pistachiosSauge sageSaumon (sauvage) salmon (wild, non-culti-

vated)Saumon d’Ecosse Scottish salmonSaumon fumé smoked salmon

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Sauté(e) browned in fatSavarin yeast-leavened cake shaped like a

ring, soaked in sweet syrupSavoyarde usually, flavored with Gruyère

cheeseScarole escaroleSeiche large squidSel saltSelle saddle (of meat)Service (non) compris service (not) includedServiette napkinSole Normande sole poached in cider, gar-

nished with mussels, shrimp, cream sauceSorbet sherbetSouffle light sweet or savory mixture, served

hot or coldSteack beef steakStockfish salted and air-dried codfishSucces au pralin meringue cake flavored

w/caramelized almonds, layered w/buttercream

Sucre sugarSuprême a veal- or chicken-based white sauce

thickened with flour and creamSuprême a boneless breast of poultry or a fil-

let of fishTagine spicy North African stew of veal, lamb,

chicken, or pigeon with vegetablesTapenade blend of black olives, anchovies,

capers, olive oil, lemon juiceTart tatin caramelized upside-down apple pie

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Tartare chopped raw beef, seasoned andgarnished with raw egg

Tarte tart; open-face pie or flan, usuallysweet

Tarte au fromage cheesecakeTartine open-face sandwich; buttered

breadTasse cupTendre tenderTerrine earthenware container; also mix-

ture cooked in the containerTête de veau (porc) head of veal (pork),

usually used in headcheeseThé teaThon tunaThym thymeTian earthenware gratin dish; also veg-

etable mixture cooked in dishTiède lukewarmTilleul lime or linden blossom herb teaTimbale small mold; mixture prepared in

moldTopinambour Jerusalem artichokeTortue turtleTournédos center portion of beef filet,

usually grilled or sautéedTournédos rossini sauteed tournedos

garnished with foie gras and trufflesTourteau large crab with large claws full

of deliciously sweet meatTranche sliceTravers de porc spare ribs

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Tripes à la mode de Caen beef tripe, car-rots, onions, leeks, spices

Trompettes des mort dark brown “horn ofplenty” mushrooms

Tronçon cut of meat or fish (sliced fromwidest part)

Truffe (truffé[e]) truffle (with truffles)Truite troutTruite saumonée salmon troutTuile literally, tile; delicate almond-flavored

cookieTurban usually mixture or combination of

ingredients cooked in ring moldTurbot(in) turbot (small turbot) considered

the finest of fish (and most expensive)Vacherin dessert of baked meringue, with

ice cream and cream; also a cheeseVallé d’ange region of Normandy; also gar-

nish of cooked apples and creamVanille vanillaVapeur (à la) steam(ed)Veau vealVelouté creamed soupVelouteé veal or chicken based sauce thick-

ened with flourVenaison venisonVentre belly or stomachVenus American clamVerjus juice from unripe grapes; once used in

sauces instead of vinegarVernis large, fleshy clam

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Vert-pré watercress garnish, sometimesincludes potatoes

Verviene lemon verbena (herb tea)Vessie (en) cooked in a pig’s bladder (usually a

chicken)Viande meatVichy with glazed carrots; also a brand of min-

eral waterVichyssoise cold, creamy leek and potato soupVierge (beurre) whipped butter sauce with

salt, pepper, and lemon juiceVierge (huile d’olive) virgin olive oilVieux (vieille) oldVigneron wine growerVinaigre (vieux) vinegar (aged)Vinaigrette oil and vinegar dressingVivier fish tankVol au vent puff pastry shellVolaille poultryXeres sherry (vinegar)Yaourt yogurtZeste citrus peel

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Intimate France1826 Woodhaven Way

Oakland CA 9461(800) 676-1247