|
FRANCE FOOD - A CULINARY
TRANSLATION
Menu Words
entrée: first course
hors-d'oeuvre: appetizer; or a first
course
entremets: sweets
menu de la mer: seafood menu
prix fixe: fixed-price menu
prix net: service included
Miscellaneous Items
addition: bill
assiette: plate
au four: baked
carte: menu
couteau: knife
fourchette: fork
gratuit: free
serviette: napkin
FOOD
Beef, Veal and Steaks:
aloyau: loin area of beef
bavette: skirt steak
bifteck: steak (ordinary/cheap)
à point:
medium rare
bleu: very rare - bloody
saignant(e): very rare
rosé: rare (meat)
côte de veau: veal chop
entrecôte: beef rib steak
faux-filet: sirloin steak
foe de veau: calf's liver
veau: veal
Fish & Shell Fish
- poisson: fish
aiglefin or églefin: haddock
haddock: smoked haddock
anchois: anchovy
bar: fish, like bass
barbue: brill, related to turbot
cabillaud: fresh cod
calamar: squid
coquillage:
shellfish
coquille St Jacques: scallops
crabe: crab
colin: hake
fletan:
halibut
gambas: large prawns
huitre: oyster
hareng:
herring
homard: lobster
langouste: crayfish
langoustine: clawed crustacean
lotte: monkfish
maquereau:
mackerel
moules marinière: mussels cooked in
white wine, shallots, butter and herbs
perche: perch (really nice!)
saumon: salmon
saumon d'Ecosse:
scottish salmon
saumon fumé:
smoked salmon
truite:
trout
truite saumonée:
salmon trout
Poultry & Game -
volaille: poultry
caille: quail
coq au vin: chicken stewed in wine
cuisse de poulet: chicken drumstick
dinde: turkey
faisan(e): pheasant
oie: goose
perdrix: partridge
pigeonneau: young pigeon or squab
pintade:
guinea fowl
pintadeau:
young guinea fowl
poulet rôti: roast chicken
poulet fermier: free-range chicken
Other Meats -
viande: meat
andouillette: smaller sausage
agneau: lamb
biche: female deer
boudin blanc:
white sausage (made from a mixture of
white meats, often quite large and with a texture like hotdogs)
boudin noir:
like black pudding
canard: duck
caneton: young male duck
canette: young female duck
colvert: wild duck
carré d'agneau: rack or loin of lamb
charcuterie: cold slices of sausage,
terrine, pâtés, etc
chevreuil: young deer
coeur: heart
côte d'agneau: lamb chop
foie: liver
gigot: leg
jambon: ham
jambonneau: pork knuckle
lapin: rabbit
lapin de garenne: wild rabbit
mouton: mutton
saucisse:
small fresh sausage
saucisson:
large dried sausage
travers de porc: spare ribs
Sauces and Dressings
aigre-doux: sweet & sour
aïoli: mayonnaise with garlic
arachide: peanut oil
doux, douce: sweet
huile:
oil
une sauce au fromage: cheese sauce
moutarde: mustard
à l'oseille: sorrel sauce (sorrel is a
tangy tasting herb)
Vegetables -
légumes
ail: garlic
asperge: asparagus
artichaut: artichoke
champignon: mushroom
chou: cabbage
citrouille: pumpkin, gourd
échalotes: shallots
épinard: spinach
mâche: lamb's lettuce
navet: turnip
oignon: onion
piment doux: sweet pepper
poireau:
leek
pommes de terre:
potatoes
Cheese - Fromage
brebis: sheeps cheese - texture like
Edam, but tastier
chèvre: goat cheese
gruyère: hard, mild cheese
Fruit & Sweets
ananas:
pineapple
agrumes: citrus fruits
avocat: avocado
fraise:
strawberry
framboise: raspberry
glace: ice cream
miel:
honey
pamplemousse: grapefruit
pêche: peach
tart tatin: caramelized upside-down
apple pie
yaourt: yogurt
Drinks
café crème : coffee with cream
café au lait: coffee with hot milk
cassis: black currant, black currant
liqueur
jus: juice (jus d'orange - orange
juice)
kir:
crème de cassis and white wine (sometimes red
- kir Berrichone)
kir royal:
crème de cassis and champagne (or sparkling
wine)
pastise: anise liqueur
Snacks
croque-monsieur: ham and cheese toasted
sandwich
Nuts
pignons: pine nuts
pistache: pistachio nuts
And for something different...
crête de coq: cock's comb
escargot: snail
gourmandises: sweetmeats
cuisses de grenouille: frog legs
tête de veau:
calf's head
langue de boeuf: tongue of beef
lièvre: hare
museau de porc: pork muzzle
museau de boeuf: beef muzzle
oreilles de porc: pigs' ears
pied de porc: pig's foot
ris d'agneau:
lamb sweetbreads
ris de veau:
veal sweetbreads
|
