Bar – Sea bass Râs al hânout – North African spice mix often seen in France (Price subject to change.). (Many of them simply don’t have American counterparts since French butchers cut beef differently, which no one can wrap their heads around. Click on the links to bring up sound files that will allow you to hear the correct pronunciation of each word or phrase. Crevette – Shrimp. Eau du robinet – Tap water Girolle – Chanterelle mushroom (When I first saw it on a menu, I thought it was perhaps a misspelling of lutter, or ‘fight’.) Get recipes and blog posts sent right to your Inbox! Cabillaud – Cod Piment – Pepper (vegetable) Although I am French, but have lived in the US for many years, my French can be a bit… shall we say, rusty! Unless they were trying to foist off a surplus of tripe on an unsuspecting American. Crêpe – pancake When we ordered we realized we were, in fact, in an Italian restaurant and all of the listings? The ‘Cassoulet’ comes from Occitan (a south of France dialect) which describe a terracotta pot taht can be put in an oven :), Not that different… However, no french will ever confuse a Cassoulet and a Cassolette, even if many won’t know what is a Cassolette ! Reply, Polly: Yes, a lot of visitors want to know exactly what they’re going to get before they order it; Will sauce come with it? Chou-fleur – Cauliflower But it actually means sealing a casserole with dough, and baking it. Fleur de sel – Sea salt Champignon – Mushroom Reply, I have been reading your blog for about 6 months now and never ever posted a comment or question. Although technically, that restaurant menu wasn’t deceptive. As always I not only enjoyed ready your post, but you also managed to make me giggle a bit! Mûre – Blackberry The book contains 450 verb translations, is arranged in both English-to-French (106 pages), as well as French-to English (29 pages), so if you saw the word, say, écumoire in a cookbook, you would know that you should be reaching for that ‘skimming ladle’. Citron vert – Lime It the same exact A to Z book, only beige cover and it’s called A bis Z: Gastronomisches Wörterbuch, Französisch-Deutsch. Viande – Meat Chocolat – Chocolate The book as about 2800 food entries. Aligot – potatoes mashed with fresh mountain cheese Definitely a fantastic resource. Petit pois – Pea. Pasta (pate). The address I gave that sells the book in the US is in dollars and doesn’t not ship overseas. Reply, I’ve got that trusty A to Z of French Food here on my shelf. Bavarois Creamy pudding that is made with cream and eggs, then set with gelatin. Canard – Duck Filet de poulet – Chicken breast I went to the Lenotre School , had an amazing time and treted my family to the amazing Patisseries all over the town..you are a lucky guy Poireau – Leek Cannelle – Cinnamon Oiseille – Sorrel Cari – Créole curry Fenouil – Fennel Langoustine – Scampi Piperade – Stewed bell peppers, tomatoes, and onions a specialty from the French Basque region. If you would like us to customize an exclusive, luxury tour for you, get in touch with us and let us know your travel plans. Levure chimique – Baking powder Boudin antillais – Spicy blood sausage. alimentation food : (food, groceries, nourishment, nutrition) alose shad : a silvery fish, smaller than a herring. instead, I’ve seen the fashion rise and die about ultra thin tart pans (so 1996/2000) les cakes bar shaped (so 2002/2006), and now it’s everything that allows to bake individual little pieces : les verrines and any kind of muffins/madeleines/cupcakes pans. Petit gris – Small snail. Couronne – Ring shaped loaf of bread Saucisse/ saucisson – Sausage Mélasse Molasses Mimolette – Orange cheese from the North of France Lamproie – Lamprey kayenne: I suggest you send them an e-mail to ask since I have no connection with the company. Bonbon – Candy Chèvre – Goat’s cheese (and goat) It's important that you practice the French words as much as possible and try … Croque Monsieur – Glam name for a ham and cheese toastie Reply, This has reminded me of my time working with two French chefs in a pastry kitchen, where certain words were just assumed to be the same in English, like ‘grumeaux’ and ‘appareil’, or else just slightly anglicized – i’m still quite fond of calling parsley ‘persilay’. Reine claude – Greengages / plum Ail – Garlic Chatini – Spicy chutney Andouillettes. Laitue – Lettuce Brousse – Cheese from Provence Bresaola – Air-dried Italian beef I flipped though it and was impressed by how much was in this comprehensive little guide, so I bought one. Merlu – Hake Types of food in French. Plat – Main course Cerise – Cherry Câpre – Caper Quelle déception! It includes the essential French food words, helping you make the most of your French food and dining experiences. Groseille – Gooseberry Mangue – Mango Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants. Sucre – Sugar Scald. Apéritif – Pre-dinner drink With Cellar Tours you can experience the best food and wine France has to offer on a French Food & Wine Odyssey, Abati’s – Giblets Escargots – Snails (edible) (And the fish, too since many aren’t available in the US. Retailers have played down fears of food shortages after France shut its borders to UK hauliers for 48 hours due to the UK's new coronavirus variant. 10 Best Anchovy Recipes The Best French Desserts Lyonnaise Salad 30 mins Ratings. Mérou – Grouper Pieuvre – Octopus Huile d’ olive – Olive oil Artichaut – Artichoke Boeuf – Beef Cresson – Watercress. Confiture – Jam Pâtissier – Pastry chef. Crêperie – Crêpe Restaurant. And none of my French friends knew what I was talking about either, telling me the same thing. So I took a picture of the chapon (the fish), and sent it along. Sabodet – A sauage made with pig’s head from Lyon Merlan – Whiting Brick – Wheat dough used in North African cuisine A – Z French Food: Part I. Reply, I did not know either about the chapon-fish, what a strange name for a sea creature :) Having worked at a poissonèrie, I was sure I knew what I was talking about. Seiche – Cuttlefish Petit suisse – Cheese from Normandy Loubine – Sea Bass, Macaron – Macaroon, Bordeaux cookie -dl Brochet – Pike AB - Agriculture Biologique - the AB label is a French certification for organic food products. Agneau – Lamb Farine – Flour Coriandre – Coriander, cilantro Levain – Starter Barbue – Brill Ananas – Pineapple Muscade – Nutmeg Plat du jour – Today’s special Reply, When my husband and I were in Paris, after a long day of walking, we peeked at a restaurant’s menu to see listing after listing of glorious, delicious pate’ and were seated immediately. Banane – Banana Poitrine – Breast of poultry or meat Frites – French fries With online and mobile access through the Kids A-Z student portal, students can complete assignments and earn rewards in class, at home, or on the go. Mirabelle – Yellow plum Crème fraîche – Sour cream However as far as I can tell, most of the culinary terms, ingredients, and dishes of French cuisine aren’t changing their names any time in the near future. This quick alphabetical guide makes it easy to find! I was intrigued by the word and found out it means: “Petit récipient pour mets chauds ou froids ” that is… “a small vessel for either warm or cold foods”. Foie de canard – Duck foie gras Recently he has edited The Oxford Dictionary of Slang and the The Oxford Dictionary of Rhyming Slang. I’ve had trouble with those pesky French butchers before–I know wht I’m getting by now, but I have a hard time explaining it to tourist friends who don’t. Canard sauvage – Wild duck Truffe – Truffle Huître – Oyster, Jacques – Apple pancakes Inquire with the shop if you’re interested in copies of The A-Z of Cooking Verbs, which they can obtain. Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. One of my French classes is called “Cultural Representations of Food” and the number of words, in any given text, that I’ve never seen before is astonishing – right now we’re reading “La Première Gorgée de bière et autres plaisirs minuscules.” But I got to make a cake (chocolate, of course) and take it in last week, so I think I’ll be just fine. Magret – breast of a fattened duck/goose Frisée – Curly lettuce or endives (chicory) Citronnade – Lemonade Légumes – Vegetables Tomate – Tomato Onglet – Hanger steak. If only your 10th grade French teacher had taught you what you really need to know — impressing that special someone at the restaurant where you’re maxing out your credit card. Digestif  – After dinner drink Bolet – Boletus mushrooms You will find in this dictionary a range of terminology, including perplexing words of phrases from French life, notably French officialdom. Pâtisserie – Pastry shop Calamar – Squid Rascasse – Rockfish. Tags: Cookin' dictionary dining menu menu translation Paris reference Scribo The A-Z guide WHSmith, Man, I wish I’d had one of these guides when I lived in Paris! Pamplemousse – Grapefruit Frit – Fried. Caquelon – Fondue pot Cochon de lait – Sucking pig Framboise – Raspberry There are a limited number of The A-Z of French Food available at Cookin’ (399 Divisadero, San Francisco, tel 415-861-1854) for $22. Boudin noir – Blood pudding Indian cuisine encompasses a wide variety of regional cuisine native to India.Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. Bistro. Bigorneau – Periwinkle Baudroie – Monkfish Gruyère – Cow cheese, Hareng – Herring Droit de bouchon – Corkage fee. Know what you are looking for? Farci -Stuffed Lentilles – Lentils Crème fleurette – Whipping cream. Orti – Nettle The A-Z of Cooking Verbs is for anyone interested in translating recipes and delving deeper into the vocabulary of French cuisine. Thanks! Yaourt – Yogurt, Des Mc Carthy says:January 15, 2019 at 10:14 am, Neil Hufton says:December 31, 2019 at 5:47 pm, David M Farmbrough says:July 16, 2020 at 10:55 pm. While any meal with low preparation time can be considered fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away . Gelée