As I often suggest, it is always a good idea to arm yourself with as much knowledge as possible before heading off to a foreign country. In addition to learning a few of the country's useful words and phrases, it will also come in handy to know some culinary words to better understand local menus in order to best enjoy the experience. Since I just wrote about our trip to Lille, France, I decided to post this little French food glossary. (To be able to use all the alphabet links and view the entire glossary, click on "read more.")
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Abati’s – Giblets
Abdelavis – Jerusalem melon
Abricot – Apricot
Acajou – Cashew
Agneau – Lamb
Agneau de lait – Baby milk-fed lamb
Agrume – citrus
Algue – seaweed
Aligot – potatoes mashed with fresh mountain cheese
Aiglefin – Haddock
Aiguillat – Dog fish
Aiguillette – breast meat
Ail – Garlic
Ailloli – Garlicky mayonnaise
Algue – Seaweed (often edible)
Amande – Almond
Amuse-bouche – Appetizer
Ananas – Pineapple
Anchois – Anchovies
Andouillette – Pork sausage
Aneth – Dill
Anguille – Eel (anguille de mer is a conger eel), a common dish
in Bordeaux
Apéritif – Pre-dinner drink
Arachide – Peanut
Araignée de Mer – Spider crab
Artichaut – Artichoke
Asperge – Asparagus
Aubergine – Aubergine, eggplant
Autruche – Ostrich
Avocat – Avocado
Avoine – Oat
Baguette – The culinary symbol of France, a long bread loaf
Baba au rhum – Sponge cake (often soaked in rum)
Babeurre – Buttermilk
Badiane – Star anise
Banane – Banana
Bar – Sea bass
Barbue – Brill
Basilic – Basil
Baudroie – Monkfish
Bavette – Flank steak
Beaufort – Cow cheese from French Alps
Beignet – Donut
Betterave – Beetroot
Beurre – Butter
Bien cuit – Well done
Bière – Beer
Bigorneau – Periwinkle
Blanc-manger – Almond milk-based pudding
Blanquette – Creamy veal stew
Blé – Wheat.
Boeuf – Beef
Boeuf bourguignon – Beef stewed in red wine
Bolet – Boletus mushrooms
Bonbon – Candy
Bouchon – Cork.
Boudin antillais – Spicy blood sausage.
Boudin blanc – White blood sausage
Boudin noir – Blood pudding
Bouillabaisse – Fish and seafood soup
Brandade de morue – Salted cod mashed with olive oil and milk
Bresaola – Air-dried Italian beef
Brick – Wheat dough used in North African cuisine
Brioche – Sweet pastry
Brochet – Pike
Brousse – Cheese from Provence
Brugnon – Nectarine
Caille – Quail
Cabillaud – Cod
Cacahouète – Peanut
Café – Coffee
Café crème – Coffee with milk
Calamar – Squid
Canard – Duck
Canard sauvage – Wild duck
Canelé – Cake from Bordeaux
Cannelle – Cinnamon
Câpre – Caper
Caquelon – Fondue pot
Carambole – Tarfruit
Caramel au beurre salé – Salted butter caramel
Carbonade flamande – Beef Stew
Cari – Créole curry
Cassis – Blackcurrants
Cassoulet – Stew from the South-West of France
Céleri-rave – Celery root.
Cerf – Venison
Cerise – Cherry
Champignon – Mushroom
Chapelure – Dried breadcrumbs
Charcuterie – Meat store
Châtaigne – Chestnut
Chatini – Spicy chutney
Chichi – Donut type sweet
Chèvre – Goat’s cheese (and goat)
Chevrette – Baby goat (female); prawns
Chipiron – Small squid
Chocolat – Chocolate
Choux– Cabbage
Choucroute – Sauerkraut, a traditional dish in Alsace
Chou-fleur – Cauliflower
Ciboule – Spring onion; Welsh onion
Ciboulette – Chive
Citron – Lemon
Citron vert – Lime
Citronnade – Lemonade
Citronelle – Lemon grass
Citrouille – Pumpkin
Cochon – Pig
Cochon de lait – Sucking pig
Coing – Quince
Cointreau – Orange flavored liqueur
Compote – dessert made of fruits
Comté – semi-firm cow cheese
Concombre – Cucumber
Confiture – Jam
Coquillage – Shellfish
Coquille St Jacques – Scallop
Coriandre – Coriander, cilantro
Cornichon – Gherkin
Côte – Rib
Courge – Squash
Courgette – Zucchini
Couronne – Ring shaped loaf of bread
Crème anglaise – Vanilla custard
Crème brûlée – Custard-like dessert
Crème de cassis – Blackcurrant liqueur.
Crème de marron – Chestnut purée.
Crème fleurette – Whipping cream.
Crème fraîche – Sour cream
Crêpe – Pancake, often stuffed
Crêperie – Crêpe Restaurant.
Cresson – Watercress.
Crevette – Shrimp.
Croque monsieur – Ham and cheese toasted sandwich
Cuisse de grenouille – Frog’s legs
Daurade – Sea bream
Dégustation – Tasting
Digestif – After dinner drink
Droit de bouchon – Corkage fee.
Eau – Water
Eau du robinet – Tap water
Écrivisse – crayfish
Échalote – Shallot
Entrecôte – Rib steak
Entrée – First course
Épaule d’agneau – Shoulder of lamb
Épeautre – Spelt
Épice – Spice
Épinard – Spinach
Érable – Maple
Escargots – Snails (edible)
Espadon – Swordfish
Estragon – Tarragon
Faisan – Pheasant
Farine – Flour
Farci – Stuffed
Favouille – Crab
Fenouil – Fennel
Fève – Broad bean
Fécule de maïs – Corn starch
Fécule de pomme de terre – Potato starch
Filet de boeuf – Beef tenderloin
Filet de poulet – Chicken breast
Fleur de sel – Sea salt
Financier – Almond cake
Foie – Liver
Foie gras – Goose liver
Foie de canard – Duck foie gras
Fougasse – Pretzel made with bread dough and often flavored with
bacon bits
Four – Oven.
Four à bois – Woodfire oven.
Fourme d’Ambert Blue cheese from Auvergne
Fraises – Strawberries
Framboise – Raspberry
Frit – Fried.
Frites – French fries
Frisée – Curly lettuce or endives (chicory)
Fromage – Cheese
Fromage blanc – Fresh white cheese
Fromage frais – Fresh cheese
Fruits de mer Shellfish
Fruits secs – Dried fruits
Fumé – Smoked
Galette – Flat circular savory or sweet pie which is
usually stuffed, a savory crêpe
Galette des rois – Puff pastry pie
Gambas – Jumbo shrimp.
Gateau – Cake
Gaufres – Waffles
Gelée – Jelly
Genévrier – Juniper
Gésier – Gizzard
Gigot d’agneau – Leg of lamb
Gingembre – Ginger
Giraumon – Pumpkin
Girolle – Chanterelle mushroom
Glace – Ice cream
Gousse d’ail – Garlic clove
Graine – Seed
Gratin – Casserole
Grenade – Pomegranate
Grillé – Grilled
Groseille – Gooseberry
Gruyère – Cow cheese
Hareng – Herring
Haricot rouge – Kidney bean
Harissa – Red chili garlic paste / North Africa.
Hénon – Cockle
Homard – Lobster
Homard épineux – Crayfish
Huile d’ olive – Olive oil
Huître – Oyster
Jacques – Apple pancakes
Jambon – Ham
Jambon à l’os Ham on the bone
Jambon cru – Cured ham
Jambon cuit – Cooked ham
Jambon de Bayonne – Cured ham from the Basque town of Bayonne,
similar to prosciutto
Jarret de veau– Veal shank
Jaune d’ oeuf – Egg yolk
Jean-Doré – John Dory
Joue – Cheek
Jus – Juice
Kaki – Persimmon
Lait – Milk
Lait de coco – Coconut milk
Lait ribot – Fermented milk from Brittany
Laitue – Lettuce
Lamproie – Lamprey
Langouste – Spiny lobster
Langoustine – Scampi
Lapin – Rabbit
Lardon – Small strip of bacon
Laurier – Laurel, bay leaves
Légumes – Vegetables
Lentilles – Lentils
Lentilles de Puy – Famous green lentils from Puy
Levain – Starter
Levure chimique – Baking powder
Levure de boulanger – Yeast
Lieu – Place (fish)
Lisette– Mackerel
Lièvre – Hare
Litchi – Lychee
Lotte – Monkfish
Loubine – Sea Bass
Macaron – Macaroon, Bordeaux cookie
Mâche – Lamb’s Lettuce
Magret – breast of a fattened duck/goose
Maigre – Lean
Mangue – Mango
Maïs – Corn
Mandarine – Mandarin
Mange-tout – Snow peas
Maquereau – Mackerel
Marcassin – baby wild boar
Marjolaine – Marjoram
Marrons – Chestnuts
Mélasse Molasses
Menthe – Mint
Membrillo – Quince
Merguez – Lamb sausages with Moroccan spices
Merlan – Whiting
Merlu – Hake
Mérou – Grouper
Miel – Honey
Mi-cuit – Half-cooked
Mille-feuille – Pastry made of layers of pastry and vanilla cream
Mimolette – Orange cheese from the North of France
Mirabelle – Yellow plum
Moelle – Marrow
Mont d’Or Cow cheese
Morue – Salted cod
Moule Mussel
Moule à gâteau – Cake tin
Moût – Must
Moutarde – Mustard
Mûr – Ripe
Mûre – Blackberry
Muscade – Nutmeg
Myrtille – Blueberries
Noisette – Hazelnut
Noix – Walnut
Noix de coco – Coconut
Nougatine – Crunchy caramel and chopped almonds
Oeufs – Eggs
Oie – Goose
Oignon – Onion
Oiseille – Sorrel
Onglet – Hanger steak.
Orge – Barley
Origan – Oregano
Orti – Nettle
Os à moelle – Marrow bone.
Oseille – Sorrel
Oursin – Sea urchin
Pain de Campagne figues et noix – Country loaf with figs and walnuts
Pain d’épice – Gingerbread
Pain perdu – French toast
Pain Poilâne – Rustic starter bread
Palombe – Wood pigeon.
Palourde – Clam
Pamplemousse – Grapefruit
Panais – Parsnip
Panisse – Fried chickpea
Papillote – cooking technique, meat or fish wrapped in foil and baked in the oven
Pâtes – Mixture of finely grounded or chopped meat cooked seasoned with herbs, spices, and brandy
Pâte à choux – Pastry dough used in the making of profiteroles
Pâte brisée – Shortcrust pastry
Pâte d’amande – Marzipan.
Pâte de fruit – Sugar glassed fruit
Pâte feuilletée – Puff pastry
Pâte sablée – Shortcrust pastry
Pâtisserie – Pastry shop
Pâtissier – Pastry chef.
Pêche – Peach
Perche – Perch
Perdrix – Partridge
Persil – Parsley
Persillade – Parsley sauce
Pétillant – Sparkling.
Petit beurre – Shortbread from Nantes
Petit déjeuner – Breakfast
Petit gris – Small snail.
Petit pois – Pea.
Petit suisse – Cheese from Normandy
Pétoncle – Scallop.
Pignon – Pine nut.
Pieuvre – Octopus
Piment – Pepper (vegetable)
Pintade – guinea-hen
Piperade – Stewed bell peppers, tomatoes, and onions a specialty from the French Basque region.
Pissaladière – Onion tart with anchovies and black olives
Pistache – Pistachio.
Pistou – Provençal cold sauce made from basil, olive oil, garlic
Plat – Main course
Plat du jour – Today’s special
Poché Poached
Pommes de Terre – Potatoes
Pommes Rouges – Red apples
Poire – Pear
Poireau – Leek
Pois chiche – Chickpea
Pois gourmand – Snow pea
Poisson – Fish
Poisson d’eau douce – Freshwater fish
Poisson de mer – Saltwater fish
Poitrine – Breast of poultry or meat
Poitrine fumée – Bacon.
Poivre – Pepper (spice)
Poivron – Bell pepper.
Porc – Pork
Potage – Hearty soup
Pot-au-feu – Beef stew
Potiron – Pumpkin
Poulet – Chicken
Poulpe – Octopus
Praire – Clam
Praline – Paste made from ground caramelized nuts and chocolate
Praline rose Sugar-coated almond
Prune – Plum
Pruneau – Prune
Purée – Mashed potatoes
Pain de Campagne figues et noix – Country loaf with figs and walnuts
Pain d’épice – Gingerbread
Pain perdu – French toast
Pain Poilâne – Rustic starter bread
Palombe – Wood pigeon.
Palourde – Clam
Pamplemousse – Grapefruit
Panais – Parsnip
Panisse – Fried chickpea
Papillote – cooking technique, meat or fish wrapped in foil and baked in the oven
Pâtes – Mixture of finely grounded or chopped meat cooked seasoned with herbs, spices, and brandy
Pâte à choux – Pastry dough used in the making of profiteroles
Pâte brisée – Shortcrust pastry
Pâte d’amande – Marzipan.
Pâte de fruit – Sugar glassed fruit
Pâte feuilletée – Puff pastry
Pâte sablée – Shortcrust pastry
Pâtisserie – Pastry shop
Pâtissier – Pastry chef.
Pêche – Peach
Perche – Perch
Perdrix – Partridge
Persil – Parsley
Persillade – Parsley sauce
Pétillant – Sparkling.
Petit beurre – Shortbread from Nantes
Petit déjeuner – Breakfast
Petit gris – Small snail.
Petit pois – Pea.
Petit suisse – Cheese from Normandy
Pétoncle – Scallop.
Pignon – Pine nut.
Pieuvre – Octopus
Piment – Pepper (vegetable)
Pintade – guinea-hen
Piperade – Stewed bell peppers, tomatoes, and onions a specialty from the French Basque region.
Pissaladière – Onion tart with anchovies and black olives
Pistache – Pistachio.
Pistou – Provençal cold sauce made from basil, olive oil, garlic
Plat – Main course
Plat du jour – Today’s special
Poché Poached
Pommes de Terre – Potatoes
Pommes Rouges – Red apples
Poire – Pear
Poireau – Leek
Pois chiche – Chickpea
Pois gourmand – Snow pea
Poisson – Fish
Poisson d’eau douce – Freshwater fish
Poisson de mer – Saltwater fish
Poitrine – Breast of poultry or meat
Poitrine fumée – Bacon.
Poivre – Pepper (spice)
Poivron – Bell pepper.
Porc – Pork
Potage – Hearty soup
Pot-au-feu – Beef stew
Potiron – Pumpkin
Poulet – Chicken
Poulpe – Octopus
Praire – Clam
Praline – Paste made from ground caramelized nuts and chocolate
Praline rose Sugar-coated almond
Prune – Plum
Pruneau – Prune
Purée – Mashed potatoes
Quenelle – dumpling like dish, made from puree fish,
sometimes includes breadcrumbs, from Lyon
Quetsche – sweet plum with green flesh and purple skin
Quiche – pastry crust pie with eggs, cream or milk and cheese,
meat, seafood or vegetables. Can be served hot or cold
Radis – Radish
Ragoût – Stew.
Raie – Ray
Raifort – Horseradish.
Raisin – Grape
Râs al hânout – North African spice mix often seen in France
Rascasse – Scorpion fish
Rascasse – Rockfish.
Ratatouille – Sautéed and stewed vegetable dish
Ratte – Small potato with a nutty flavor
Réglisse – Liquorice.
Reine claude – Greengages / plum
Ris – Pancreas
Riz – Rice
Riz au lait – Rice pudding.
Rocamadour – Goats cheese from Périgord and Quercy regions
Rocher à la noix de coco – Coconut macaroon
Rognon – Kidney
Roquette – Rocket/rucola
Romarin – Rosemary
Rouget – Red mullet
Rösti – Potato pancake with cheese.
Rôti – Roasted
Rouge – Red
Rouget – Red mullet
Rouleau – Roll
Sabayon – Sauce flavored with wine
Sablé – Butter biscuit / cookie, grainy texture
Sabodet – A sauage made with pig’s head from Lyon
Saignant – Cooked rare
Saint-jacques – Scallop
Saint-Pierre – John Dory fish
Sanglier – Wild boar
Sarrasin – Buckwheat
Saucisse/ saucisson – Sausage
Sauge – Sage
Saumon – Salmon
Saumon fumé – Smoked salmon
Sec – Dry
Séché – Dried
Seiche – Cuttlefish
Seigle – Rye
Sirop – Syrup
Souris d’agneau – Lamb shank.
Speculoos – Crunchy cinnamon biscuit/ cookie from Belgium
Sel – Salt
Sucre – Sugar
Supion – Small squid
Surgelé – Frozen
Tapenade – Green or black olive paste
Tartare – A dish made with raw ingredients
Tarte flambée – Thin tart dressed with crème fraîche and onions
Tarte tatin – Fruit pie / tart
Terrine – Meat, fish or vegetables, cooked and pressed
Tête de moine – Wheel-shaped Swiss cheese
Thym – Thyme
Tiède – Lukewarm
Tomate – Tomato
Topinambour – Artichoke
Tourte – A savory pie
Tourteau – Large crab
Tourteau fromagé – A cheese cake from the Poitou region
Tranche – Slice
Tresse – Braid
Truffe – Truffle
Truite – Trout
Veau – Veal
Viande – Meat
Vinaigre – Vinegar
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