|
|
|
|
|
|
| S | T-U | V-Z | |
| S | T-U | V-Z | |
|
anchovy - anchois (anchovy pur?e - anchoyade) angelic - ang?lique angler-fish - baudroie,lotte de mer aniseed - anis ?toil? appetizer - hor d'oeuvres aroma, flavor - ar?me artichoke - artichaut asparagus - asperge aspic jelly - aspic avocado pear - avocat |
A abattis - poultry giblets abricot - apricot acerbe - bitter agneau - lamb agrumes - citrus fruit aigre - sour ail - garlic amande - almond amer - bitter amertume - bitterness amuse-bouche, amuse-gueule - cocktail snack ananas - pineapple anchois - anchovy anchoyade - anchovy pur?e (with garlic and olive oil) aneth - dill anguille - eel anis - aniseed apple - pomme aromate: aromatic plant, herb, spice ar?me - aroma, flavor arros? - sprinkled, moistened, basted artichaut - artichoke asperge - asparagus aspic - aspic jelly aubergine - eggplant avocat - avocado pear avoine - oats |
|
B baked - cuit au four baker's yeast - levure de boulanger baking powder - levure chimique barley - orge basil - basilic bayleaf - laurier (also laurel leaf) beef stew - daube beet, beetroot - betterave beet, white - blette bell pepper (green, red, or yellow) - poivron bitter - acerbe: (bitter; tart) to the taste bitterness - amertume blackberry, brambleberry or mulberry - m?re blanch - blanchir boiled - bouilli boiled corn - polenta jaune boiling - ?bullition bone - os bone marrow - moelle bowl - bocal braised - brais? bread crumbs - chapelure broccoli - brocoli broth - bouillon brown - revenir buckwheat - bl? noir, sarrasin burned, singed - br?l? |
B basilic - basil baudroie, lotte de mer - angler-fish, monkfish, frog-fish, sea-devil bavette (steak) - minute steak, skirt of beef baveux - moist, runny b?casse - woodcock becassine - snipe beignet - doughnut bette - white beet betterave - beet, beetroot beurre - butter biche - doe: (female deer) bien cuit - cooked well done bi?re - beer blanc d'oeuf - egg white bl? - wheat (germe de bl? = wheatgerm) bl? noir - buckwheat blette - beet, white bleu - cooked rare but not as rare as "saignant". bocal - bowl, jar for canning preserves. bouillabaisse - fish soup bouilli - boiled brais? - braised brebis - ewe (female sheep) brocoli - broccoli broy? - crushed: (crushed, ground, pounded) br?l? - burned, singed |
|
calf - veau capers - c?pres capon - chapon caraway - carvi cashew - cajou: (noix d'acajou) celery - c?leri, foug?re musqu?e chervil - cerfeuil chestnut - marron chick pea - pois chiche chicory lettuce - chicor?e fris?e chili pepper - poivron piment? chives - ciboulette chopped - hach? cinnabar - cinabre citrus fruit - agrumes clove - girofle clove, pod - gousse cocktail snack - amuse-gueule; amuse-bouche coconut - noix de coco cod, salted - morue codfish - cabillaud colander - passoire conger eel - congre; fi?las cooked very rare - saignant cooked rare - bleu cooked medium - ? point cooked well done - bien cuit coriander - coriandre corn, maize - ma?s corn-bread - pain de mais cotton candy - barbe-?-papa crayfish, crawfish - ?crevisse crumble - ?mietter crushed - broy? crust - crout cucumber - concombre cumin - cumin cutlet - escalope cuttle-fish - seiche |
C cajou (noix d'acajou) - cashew calmar - squid c?pres - capers capucine - nasturtium cardon - cardoon carotte - carrot carvi - caraway c?leri - celery cerfeuil - chervil cerise - cherry champignon - mushroom chapelure - bread crumbs chapon - capon (young castrated and fattened rooster) chicor?e fris?e - chicory lettuce chou - cabbage ciboule - scallion (welsh onion) ciboulette - chives cigale de mer - a shellfish cinabre - cinnabar (bright-red pigment for coloring) citron - lemon citrouille - pumpkin coing - quince concombre - cucumber congre - conger eel coriandre - coriander courge - squash courgette - zucchini cuiller?e - spoonful cuire au four - bake in the oven |
|
dice - d?s dill - aneth doe - biche doughnut - beignet drain; strain - ?goutter drumstick - pilon |
D daurade - sea-bream (fish) daurade royale - gilthead (fish) d?layer - to thin (a sauce) d?s - to dice d?tailler - to chop dinde - turkey |
|
egg, boiled - oeuf ? la coque egg, hard-boiled - oeuf dur egg, fried - oeuf sur le plat egg, poached - oeuf ? la moelle, oeuf poch? egg white - blanc d'oeuf egg yolk - jaune d'oeuf egg, scrambled - oeuf brouill?s eggplant - aubergine ewe - brebis |
E ?chauder - to scald ?crevisse - crayfish ?cumer - to remove the foam ?goutter - drain, strain ?mietter - to crumble ?mincer - to mince encornet - squid endive fris?e - chicory lettuce entrec?te (steak) - ribsteak ?p?piner - to remove the seeds ?pinard - spinach ?plucher - to peel estragon - tarragon ?taler - to spread |
|
fennel - fenouil fig - figue filled - fourr? flavor - saveur flour - farine - farine de sarrasin = buckwheat flour four spices (cinnamon, cloves, nutmeg, pepper) - quatre-?pices fried - frit |
F faitout, fait-tout - pot, cooking pot farcis - stuffed farine - flour farine de sarrasin - buckwheat flour faux-filet (steak) - sirloin steak fenouil - fennel figue - fig filet (steak) - tenderloin steak fleur de Courgette - zucchini flower fleur de muscade - mace (noix de muscade = nutmeg) foie - liver fondre - to melt fondu - melted foug?re musqu?e - celery four - oven fourr? - filled, stuffed fraise - strawberry |
|
garlic - ail gousse d'ail = clove of garlic geranium - g?ranium giblets - abattis gilthead - daurade royale goose - oie grape - raisin gravy - sauce or jus green pasta - p?te verte ground (minced) steak - steak hach? grouper - m?rou guinea-fowl - pintade gurnard - griofle gurnet - grondin |
G g?ranium odorant - geranium germe de bl? - wheatgerm gibier - game gigot - leg of lamb or mutton girofle - clove gousse - clove, pod go?t - taste grain - seed, bean grenade - pomegranate griofle - gurnard grondin - gurnet |
|
hamburger - viande hachee heart - coeur herbal tea - infusion hog-fish - rascasse honey - miel horseradish - raifort |
H huile d'olive - olive oil |
|
I |
I |
|
J jar - bocal juniper - geni?vre (gen?vrier) |
J jambonneau - knuckle of ham jaune d'oeuf - egg yolk |
|
K knead - malaxer, p?trir knuckle of ham - jambonneau |
|
|
lamb - agneau lamb leg - gigot laurel leaf, bayleaf - laurier lavender - lavande leek - poireau lemon - citron lemon balm - m?lisse, melissa lettuce - laitue, salade liver - foie |
L laurier - bayleaf, laurel leaf lavande - lavender levure - yeast liche - albacore (fish) lotte de mer, baudroie - angler-fish, monkfish, frog-fish, sea-devil louche - ladle loup - sea bass |
|
M marjoram, sweet - marjolaine: sweet marjoram; see also oregano (wild marjoram) marjolam, wild - oregan meatball - boulette medlar fruit - n?fle du Japon melt - fondre melted - fondu to mince - ?mincer mint - menthe mortar - mortier moulded - moul? mullet - muge mushroom - champignon mussels - moules mustard - moutarde mutton - mouton |
M malaxer, p?trir - to knead marbr? - marbled marjolaine - sweet marjoram marmite - cooking pot marron - chestnut (from ch?taignier) m?lisse - lemon balm menthe - mint merlan - whiting (fish) m?rou - grouper (fish) miel - honey mitonner - to simmer moelle - bone marrow morue - salted cod moul? - moulded moules - mussels moulin ? poivre - peppermill moutarde - mustard mouton - mutton muge - mullet (fish) m?r - ripe m?re - blackberry, brambleberry, mulberry |
|
nettle - ortie noodle - nouille nutmeg - noix de muscade |
N noix - walnut, nut noix de coco - coconut noix de coquilles Saint-Jacques - white flesh of the scallop noix de muscade - nutmeg nouille - noodle |
|
O octopus - poulpe offal - abats old, aged - vieux olive - olive olive oil - huile d'olive omelette - omelette onion - oignon |
O oeuf ? la coque - egg, boiled oeuf ? la moelle - egg, poached oeuf ? la neige: beaten egg whites oeuf dur - egg, hard-boiled oeuf dur le plat - egg, fried oeuf poch? - egg, poached oeufs brouill?s - eggs, scrambled oie - goose oignon - onion orge - barley origan - oregano, wild marjoram ortie - nettle oseille - sorrel oursin violet - sea-urchin |
|
peach - p?che pear - poire peel - ?plucher, peler peel - zeste pepper - poivre peppermill - moulin ? poivre persimmon - kaki muscat de Provence: [see flora] pestle - pilon: short thick club for pounding substances in a mortar pickled - saumur? pie - tarte pie, covered - tourte pine nut - pignon: (from the pin parasol) pineapple - ananas pistachio - pistache poached poche pomegranate - grenade prune - prune pumpkin - citrouille, potiron |
P passoire - colander past?que - watermelon p?te verte - green pasta p?che - peach peler - to peel persil - parsley persill?e: marbled petit sal? - salt pork p?trir, malaxer - to knead pignon - pine nut piler - to grind, crush (in a mortar) pilon - drumstick, leg of poultry piment - pimento, red pepper,capsicum pintade - guinea-hen pissaladi?re : onion quiche pissenlit - dandelion pistache - pistachio poire - pear pois chiche - chick pea poivre - pepper poivron - bell pepper (green, red, or yellow) poivron piment? - chili pepper polenta jaune - boiled corn pomme - apple pomme de terre - potato potiron - pumpkin poulpe - octopus prune - plum |
|
Q quince - coing |
Q queue - tail |
|
raisin - raisin sec red mullet - rouget de roche red scorpion fish - rascasse rouge ribsteak - entrec?te ripe - m?r roast - r?ti roast - r?tir roll - petit pan rosemary - romarin rye bread - pain de seigle |
R raisin - grape raisin sec - raisin (dried grape) ramollir - to soften rascasse - hog-fish rascasse rouge - red scorpion fish revenir - to brown rognon - kidney romarin - rosemary r?ti - roast rouget de roche - red mullet roussir - to brown, singe |
|
sage - sauge salt - sel salt pork - petit sal? salted - sal? scallion - ciboule sea bass - loup sea-bream - dorade sea-urchin - oursin violet seed - grain sherbert - sorbet shoulder - epaule sieve - tamis to simmer; cook slowly - mitonner, mijoter sirloin steak - faux-filet smoked - fume snipe - becassine soften - ramollir sorrel - oseille soup - potage sour - aigre spicy - piquant spinach - ?pinard spoonful - cuiller?e spread - ?taler sprinkled - arros? squash - courge squid - calmar, encornet stew - rago?t strawberry - fraise stuffed - farci sulphur - soufre sweet-and-sour - aigre-doux sweetbreads - ris de veau |
S saignant - cooked very rare salade - lettuce sal? - salted sarrasin - buckwheat sarriette - savory sauge - sage saumur? - pickled saveur - flavor scarole - endive seiche - cuttle-fish serpolet - wild thyme sorbet - sherbert soufre - sulphur |
|
tea - th? tenderloin steak - filet thyme - thym tomato - tomate tongue - langue truffle - truffe tuna - thon tunny - thon rouge turkey - dinde turnip - navet |
T tarte - pie terrine - varnished earthenware jar thon - tuna fish thon rouge - tunny thym - thyme (wild thyme = serpolet) tisane - infusion of herbal tea tomate - tomato tourte - pie, covered truffe - truffle |
|
vegetable - l?gume vervain - verveine vinegar - vinaigre |
V verveine - vervain vinaigre - vinegar violet - shellfish |
|
W watermelon - past?que welsh onion - ciboule wheat - bl? wheatgerm - germe de bl? white beet - bette whiting - merlan wild thyme - serpolet woodcock - b?casse |
|
|
Y yogurt - yaourt |
Y |
|
Z zucchini flower - fleur de Courgette |
Z |
?