Truffe – Truffle Pistache – Pistachio. French home-style cooking is typical. Groseille – Gooseberry Moût – Must Citron vert – Lime Saumon fumé – Smoked salmon Rascasse – Rockfish. Blanc-manger – Almond milk-based pudding Aligot – potatoes mashed with fresh mountain cheese Thym – Thyme It's important that you practice the French words as much as possible and try … French food vocabulary terms are listed together with their English translations. Cassis – Blackcurrants Avoine– oat, Baguette – The culinary symbol of France, a long bread loaf Aside from the room where the croissants were freshly-baked (and handed out) every hour, it was my favorite place at the school. AB - Agriculture Biologique - the AB label is a French certification for organic food products. Jess Kapadia July 14, 2011. Couronne – Ring shaped loaf of bread Fougasse – Pretzel made with bread dough and often flavored with bacon bits Boudin blanc – White blood sausage Lapin – Rabbit Tarte flambée – Thin tart dressed with crème fraîche and onions Gambas – Jumbo shrimp. Râs al hânout – North African spice mix often seen in France Citron – Lemon Panais – Parsnip Brousse – Cheese from Provence Inquire with the shop if you’re interested in copies of The A-Z of Cooking Verbs, which they can obtain. Orti – Nettle Veau – Veal Have done the basic in patissierie from Cordon Bleu London! Agneau – Lamb Rascasse – Scorpion fish Fruits de mer Shellfish The complete A to Z of French food (according to chef David Lebovitz) March 25, 2017 November 8, 2019 Oliver Gee 3 Comments on The complete A to Z of French food (according to chef David Lebovitz) American pastry chef and cookbook author David Lebovitz tackles the full alphabet of French food – from how much to pay for a bottle of wine to the best market in Paris. I came across the word “Cassolette” at a restaurant in St. Remy de Provence a few years ago. Tourteau – Large crab A bistro, or bistrot in its original Parisian incarnation, is a small restaurant serving moderately priced simple meals in a modest setting.Bistros are defined mostly by the foods and wines they serve. 100 French Food/Drink Words and Phrases 100 French Food/Drink Words and Phrases A cheat sheet for ordering in French. Estragon – Tarragon, Faisan – Pheasant Nougatine – Crunchy caramel and chopped almonds, Oeufs – Eggs Épice – Spice Saint-Pierre – John Dory fish 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 ! Pain de Campagne figues et noix – Country loaf with figs and walnuts Whenever I was dining with out-of-towners, they always expected me to be able to translate in minute detail every item on the menu. Araignée de Mer – Spider crab Pâtisserie – Pastry shop Topinambour – Artichoke Pommes de Terre – Potatoes Andouillettes. Reply, Thank you for the tip on these extremely useful books. Petit beurre – Shortbread from Nantes Pâte d’amande – Marzipan. Notify me of follow-up comments by email. Betterave – Beetroot Écrivisse – crayfish A bistro has different menus for lunch and dinner. Cuisse de grenouille – Frog’s legs. It also includes a distinguished language as well as culinary specialties, often linked to certain regions, sometimes passed from generation to … These are very generic food terms. Mélasse Molasses Cochon de lait – Sucking pig Both books are, admittedly, not inexpensive. Légumes – Vegetables Raie – Ray Pistou – Provençal cold sauce made from basil, olive oil, garlic Gésier – Gizzard. Photo top of page: the A rc de Triomphe. Bavette – Flank steak Choux– Cabbage Tranche – Slice You can visit their website and check their list. Reading A-Z French Alphabet Books and their accompanying resources help students learn to identify, name, and write the letters of the alphabet. Épeautre – Spelt John Ayto, editor John Ayto is a freelance writer and the author of many reference works. Cassoulet – Stew from the South-West of France Aiglefin – Haddock Gruyère – Cow cheese, Hareng – Herring Abdelavis – Jerusalem melon Four à bois – Woodfire oven. Dictionary of French Cooking Terms . Harissa – Red chili garlic paste / North Africa. Gaufres – Waffles Mandarine – Mandarin Reply. Bigorneau – Periwinkle Gingembre – Ginger We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals). Andouillette – Pork sausage Over 100,000 French translations of English words and phrases. Fécule de pomme de terre – Potato starch Langoustine – Scampi Ciboule – Spring onion; Welsh onion Coquille St Jacques – Scallop With Cellar Tours you can experience the best food and wine France has to offer on a French Food & Wine Odyssey. Gigot d’agneau – Leg of lamb. (or french term bain-marie) A method of cooking whereby food is placed in a dish, pan or bowl and is sat in a large pan of warm water which surrounds the food with gentle heat. All the cake recipes were cooked in such a cake pan, c’était la mode, I think. Rouget – Red mullet (Price subject to change.) anchois anchovy - a fish Any other foodie tips/places to see/visit (South of France) you can give would be gratefully accepted. Origan – Oregano Small dollops of dough that are fried. Boudin antillais – Spicy blood sausage. Jambon – Ham Praline rose Sugar-coated almond All of our private, chauffeured tours are available year round upon request. Viande – Meat Please let us know if we should add any foods to the list. Scald. (Price subject to change.). Fast food – fast food is the term given to food that is prepared and served very quickly, first popularized in the 1950s in the United States. The book brims with definitions of the desserts, game, pastries, cheeses, liquors, fruits and vegetables, herbs, as well as French cooking techniques, all translated into English. Foie – Liver Saignant – Cooked rare Chocolat – Chocolate Mirabelle – Yellow plum Barbue – Brill Bonbon – Candy Pâte à choux – Pastry dough used in the making of profiteroles Looks like anyone these days consider themselves as a Pacman :), oups, I think I just have a i-related accident in my comment above. Reply, I’ve got that trusty A to Z of French Food here on my shelf. Filet de boeuf – Beef tenderloin Moutarde – Mustard A larger book (see pictures), French Food Companion (about $10), is … Reply, Pourtant c’est délicieux, une bonne cassolette de tripes avec des frites ♥ :), I love french cooking verbs, sometimes they are so obscure as singer, about “dusting with flour”. This method of cooking can be used on the top of the stove or in the oven. (Many of them simply don’t have American counterparts since French butchers cut beef differently, which no one can wrap their heads around. amertume bitterness . You can learn what an arrêté is, or what a Préfet is; but if it's a dictionary of the French language that you're looking for, or a French-English dictionary, the Dictionary of France will only be of very limited assistance. Riz au lait – Rice pudding. Café crème – Coffee with milk Poitrine – Breast of poultry or meat Comté – semi-firm cow cheese Mi-cuit – Half-cooked You mentioned École Lenôtre – what are your thoughts on their macaron classes? I will be purchasing them prior to my adventure to South of France next year. Poisson – Fish Langouste – Spiny lobster Gousse d’ail – Garlic clove Réglisse – Liquorice. So if you travel to France often, or are keenly interested in French cooking, I do recommend the A-Z of French Food. Coquillage – Shellfish Carbonade flamande – Beef Stew Tiède – Lukewarm Potiron – Pumpkin Mangue – Mango Being a European company, the prices are in euros. Piment – Pepper (vegetable) Mimolette – Orange cheese from the North of France Arachide – Peanut Cellar Tours is a Registered and Fully Bonded Tour Operator and Travel Agent, Cellar Tours is a registered Trademark of Cellar Tastings SL ESB83718858, Unless otherwise stated all photographs are sourced from shutterstock, I think you should include 'bleu' for a very barely cooked steak and the Picardie cheese 'Maroilles', Really useful but needs some on Z an more on Y, French A-Z Name Food Dictionary / Glossary, Spanish A-Z Food Dictionary / Translations. Amuse-bouche – Appetizer Lait ribot – Fermented milk from Brittany amande almond . Séché – Dried Reply, I love this book – i bought it at La Cote Saint Jacques,who has a cooking school too. Lentilles de Puy – Famous green lentils from Puy Brick – Wheat dough used in North African cuisine Foie de canard – Duck foie gras Beignet – Donut Pois gourmand – Snow pea Lardon – Small strip of bacon Gateau – Cake The Maple Leaf Flag (l’Unifolié in French) didn’t exist until 1964. Daurade – Sea bream Reply, I have been reading your blog for about 6 months now and never ever posted a comment or question. I’ve found myself doing the same when I speak another language too, with the correct accent it’s amazing what you can get away with! I will look for that book and revisite Lenotre school. Poisson de mer – Saltwater fish quel carnage :) . Panisse – Fried chickpea Girolle – Chanterelle mushroom Apple fritters. Its gives some poetry in the kitchen. Oie – Goose Maybe put Lenotre on the short list too. There are hundreds of words in French you can learn for free. Petit gris – Small snail. Lait de coco – Coconut milk But it actually means sealing a casserole with dough, and baking it. Farci -Stuffed In fact, I wished I’d had it the week before, when I was sitting in a restaurant and the waiter proudly presented me with a big, steaming cassolette, piled high with tripe. Saucisse/ saucisson – Sausage With thousands of global recipes , hundreds of fascinating culture and ingredient articles, and essential culinary resources, AtoZ World Food brings international cuisines to you, from Albanian byrek to Zimbabwean matemba! Praire – Clam Pintade – guinea-hen Épinard – Spinach This guide would have been exceedingly helpful on that trip. Apple: la pomme Avocado: l'avocat (un avocat) Banana: la banane Blackberry: la mûre Cherry: la cerise Chestnut: la châtaigne Clementine: la clémentine Coconut: la noix de coco Date: la datte Fig: la figue Guava: la goyave Grape: le raisin Grapefruit: le pamplemousse Hazelnut: "la noisette" Calamar – Squid Concombre – Cucumber Eau du robinet – Tap water Marjolaine – Marjoram Poire – Pear Brochet – Pike They may have them already, but can either buy them for the collection or acquire them via a service called ‘interlibrary loan’. Jaune d’ oeuf – Egg yolk Poché Poached Jambon cuit – Cooked ham When we ordered we realized we were, in fact, in an Italian restaurant and all of the listings? Grenade – Pomegranate Canard – Duck Châtaigne – Chestnut Magret – breast of a fattened duck/goose And there I was, thinking that I’d soon be digging into cassoulet, the classic Gascon dish of beans and duck confit. Reply, hi david.. been delightfully following you on rss feeds from india!! And none of my French friends knew what I was talking about either, telling me the same thing. Merlu – Hake To heat a liquid so it’s right about to reach the boiling point, where small bubbles start to appear around the edges. Note that unlike in English, French food terms are generally preceded by an article such as le … Home » Blog » France » French A-Z Name Food Dictionary / Glossary. Having worked at a poissonèrie, I was sure I knew what I was talking about. Plat – Main course Gelée :D Outch…, I know what is a moule à manqué, but I think that’s because I learned to cook desserts in the eighties with my mum, and her “fiches cuisine“. Potage – Hearty soup *, Since then, my French has improved—marginally, some might argue, but at least I haven’t been served boiled stomach lining in a while. Framboise – Raspberry Pêche – Peach Vinaigre – Vinegar Jean-Doré – John Dory Although technically, that restaurant menu wasn’t deceptive. Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. Our daughter will attend a European culinary Institute. Caquelon – Fondue pot Pain Poilâne – Rustic starter bread 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. Câpre – Caper Palourde – Clam Bavarois Creamy pudding that is made with cream and eggs, then set with gelatin. Homard épineux – Crayfish Sec – Dry Anchois – Anchovies Bouillabaisse – Fish and seafood soup 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 Lisette– Mackerel Babeurre – Buttermilk Oiseille – Sorrel See How It Works See how Vocabulary A-Z makes it easy to support your K-5 curriculum and help students build vocabulary. Be adventurous!” Porc – Pork Huître – Oyster, Jacques – Apple pancakes Praline – Paste made from ground caramelized nuts and chocolate For other terms used on French menus, click here. A quick check on Yelp-SanFrancisco confirms that this is not unusual behavior for them. Fumé – Smoked, Galette – Flat circular savory or sweet pie which is usually stuffed Miel – Honey And there’s other handy verbs and phrases like, “éviter les grumeaux”, which means ‘beating out the lumps’, or “en crapaudine“, which translates to “spatchcock”, or (translated from the French), “to remove the backbone, which opens the chicken flat, like a book.”. Chichi – Donut type sweet Frit – Fried. Crème anglaise – Vanilla custard Algue – Seaweed (often edible) Crème de marron – Chestnut purée. 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’. Café – Coffee Os à moelle – Marrow bone. Subscribe and receive David's free guide to the best pastry shops in Paris, French & Italian Menu Translation Made Easy, Holiday Gift Idea! Acajou – Cashew Viviane & Krysalia: It was funny because when I was writing my book, the copyeditor kept crossing out the word chapon, a kind of fish, telling me that doesn’t exists. Each of these pocket-sized volumes can be purchased directly from Scribo, the publisher, who ships globally. Supion – Small squid Pain d’épice – Gingerbread 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. Noisette – Hazelnut Lentilles – Lentils Croque Monsieur – Glam name for a ham and cheese toastie Tête de moine – Wheel-shaped Swiss cheese This seems to be a really usefull tool, it’s too bad that it’s not more known, You’re the first one I know who talks about this book. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants. Citrouille – Pumpkin kayenne: I suggest you send them an e-mail to ask since I have no connection with the company. Reine claude – Greengages / plum Poisson d’eau douce – Freshwater fish 23 Comments The Festive Season is a time for indulgence and while many are contemplating following a plant-based diet for Veganary, let’s look at some delicious French food. Levure de boulanger – Yeast Moule à gâteau – Cake tin Ratte – Small potato with a nutty flavor Ragoût – Stew. Beaufort – Cow cheese from French Alps Farine – Flour Purée – Mashed potatoes, Quenelle – dumpling like dish, made from puree fish, sometimes includes breadcrumbs, from Lyon Ris – Pancreas Banane – Banana Mont d’Or Cow cheese That usually helps them out! Surgelé – Frozen, Tapenade – Green or black olive paste Reply, Thanks for this post – I am always on the lookout for new books related to food and ones that will teach me obscure French verbs = even better!!! The world's largest collection of international recipes and global food culture. Posted on 05/01/2021 by Sheree. The recipes are grouped by category in the drop-down menu at the top, but here is a quick alphabetical list to speed you to your favourite recipe. Homard – Lobster amuse-gueule cocktail snack : (amuse-gueule; amuse-bouche) ananas pineapple . We should add any foods to the list top of page: A-Z... -Dl reply, Thank you for the Salad Cellar tours you can cook Some food in a amount! 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