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. And none of my French friends knew what I was talking about either, telling me the same thing. Eau du robinet – Tap water Céleri-rave – Celery root. For names of specific meats, vegetables etc in French, see below. Meaning ‘to jump’ in French, sauteeing is cooking food in a minimal amount of oil over a rather high heat. Citronnade – Lemonade Surgelé – Frozen, Tapenade – Green or black olive paste Please let us know if we should add any foods to the list. 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. Marrons – Chestnuts But at least it buys me time to scan the wine list and get that part of the meal going.). Autruche – Ostrich All of our private, chauffeured tours are available year round upon request. All the cake recipes were cooked in such a cake pan, c’était la mode, I think. Eau – Water Lieu – Place (fish) Praire – Clam Hopefully you have learned more French vocabulary to take with you after you have visited each of these pages. Bon appétit! (Price subject to change.) Poché Poached Rouget – Red mullet Cuisse de grenouille – Frog’s legs. Tourteau fromagé – A cheese cake from the Poitou region 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? French for the style of, such as "a la Francaise" meaning "in the style of the French" a la Bourgeoise : French for in "the style of the family" a la Broche : French for cooked on a skewer over a flame a la Carte : A list of food items each priced and served separately a la carte: [French] refers to a list of food items each priced separately. Auguste Escoffier.The Crêpe Suzette was invented in 1903 by the “king” of French chefs, Escoffier, and for the first two decades of the 1900s was considered to be the ultimate in luxury desserts.It is prepared with 'beurre Suzette', a melted butter-based sauce with caramelized sugar, juice of orange and tangerine, with the addition of Curaçao or Grand Marnier liquor. I bluffed by saying “Who cares? Porc – Pork Rognon – Kidney Poivre – Pepper (spice) Dégustation – Tasting Tête de moine – Wheel-shaped Swiss cheese Along with printable and projectable books for the letters of the alphabet, there is a French Alphabet Bingo game to help teachers, parents, and caregivers teach the alphabetic principle. Financier – Almond cake Recently he has edited The Oxford Dictionary of Slang and the The Oxford Dictionary of Rhyming Slang. 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. Both books are, admittedly, not inexpensive. Four à bois – Woodfire oven. Chipiron – Small squid Café crème – Coffee with milk amertume bitterness . Abricot – Apricot Reply. Champignon – Mushroom A. Aligot. Pâte à choux – Pastry dough used in the making of profiteroles *, Since then, my French has improved—marginally, some might argue, but at least I haven’t been served boiled stomach lining in a while. Note that unlike in English, French food terms are generally preceded by an article such as le … Blanc-manger – Almond milk-based pudding Orge – Barley Amande – Almond Can the restaurant substitute green beans for the salad? Jaune d’ oeuf – Egg yolk Marcassin – baby wild boar Looks like a couple of great book suggestions, David. Gingembre – Ginger Gratin – Casserole But it actually means sealing a casserole with dough, and baking it. The beef questions are the hardest since the cuts are so different. Mangue – Mango 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. Petit pois – Pea. Beignets Fritters. Fruits de mer Shellfish Reply, If you don’t want to buy these books you can get them from your local library. Bon appétit! Boudin blanc – White blood sausage Anguille – Eel (anguille de mer is a conger eel), a common dish in Bordeaux Laitue – Lettuce Coing – Quince We have drawn up this handy French food names list with many ingredients you are likely to see on the menu while Vacationing in France or even on a French menu closer to home. Concombre – Cucumber With Cellar Tours you can experience the best food and wine France has to offer on a French Food & Wine Odyssey. Farci -Stuffed Carambole – Tarfruit Rouge – Red It includes the essential French food words, helping you make the most of your French food and dining experiences. 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