FRANCE MENU DECODER

By Clotilde Dusoulier, author of Clotilde’s Edible Adventures in Paris

GENERAL TERMS OTHER FOOD TERMS POPULAR DISHES
manger/boire to eat/to drink cru/cuit raw/cooked charcuterie cured meats, most often pork
petit déjeuner breakfast mi-cuit half-cooked terrine a loaf-shaped dish, or any meat/fish/vegetable
déjeuner lunch rôti/fumé/frit preparation cooked in it
dîner dinner roasted/smoked/fried pressé a pressed terrine
couteau knife à la vapeur/poché/au four œuf cocotte an egg baked in a ramekin
fourchette fork steamed/poached/oven-baked pot-au-feu a beef stew with potatoes, carrots, turnips, leeks
cuiller or cuillère spoon saignant/à point/bien cuit bœuf bourguignon a beef and onion stew cooked in red wine
assiette plate rare/well done/very well done blanquette de veau a creamy stew of veal and vegetables
verre glass chaud/tiède/froid/glacé cassoulet a stew from southwestern France of duck, pork, and
serviette napkin hot/warm/cold/chilled white beans
entrée first course, or appetizer épice/épicé spice/spicy choucroute garnie sauerkraut with potatoes, cured meats, and
plat dish, or main course AOC (Appellation d’origine sausages
boisson beverage contrôlée) certified origin, mainly bouillabaisse a chunky fish soup from Provence
plat du jour today’s special for wine, cheese, and butter ratatouille a vegetable stew from Provence made with
carte menu (fait) maison homemade tomatoes, zucchini, eggplants, onions, and garlic
menu a selection of dishes for a fermier farm-made gratin a casserole
set price bio or biologique organic boudin blanc/noir white/blood sausage
formule a limited selection of frais/affiné fresh/aged brandade salt cod mashed with olive oil and milk, and
dishes for a smaller price farci stuffed sometimes potatoes
dégustation tasting croûte crust croque-monsieur a grilled ham and cheese sandwich
droit de bouchon corkage fee confit any preparation that’s velouté a soup that is milled and strained so it’s entirely
addition check cooked slowly until very soft smooth (velours, velvet)
pourboire tip croustillant any crisp or crunchy ragoût/civet/daube stew
ouvert/fermé/complet preparation tourte a meat, fish, or vegetable pie
open/closed/fully booked brochette a skewer, or any dish tartine open-face sandwich
serveur/serveuse of skewered items galette a savory crepe made with buckwheat flour
waiter/waitress mille-feuille any layered quenelle an oval dumpling, often fish-based
preparation, most notably, the foie gras liver (foie) from a fattened duck or goose
napoleon pastry ris sweetbread
STAPLES
pain bread jambon ham Saint-Jacques sea scallop beurre salé/doux champignon mushroom
sel/poivre salt/pepper agneau lamb homard lobster salted/unsalted butter chou cabbage
huile oil lapin rabbit crevette shrimp fromage blanc smooth, haricot bean
ail garlic gibier game huître oyster fresh cheese, similar to petit pois green pea
œuf egg escargot snail moule mussel yogurt navet turnip
volaille poultry bar sea bass fromage de légumes vegetables viande meat
poulet chicken cabillaud/morue cod vache/chèvre/brebis pomme de terre côte/côtelette chop
canard duck daurade sea bream cow/goat/sheep milk potato entrecôte rib steak
bœuf beef lotte monkfish cheese aubergine eggplant gigot/souris d’agneau leg
veau veal Saint-Pierre John Dory crème fraîche thick and courgette zucchini of lamb/lamb shank
porc/cochon pork/pig fruits de mer shellfish slightly sour cream poireau leek

DRINKS/DESSERTS
eau plate/gazeuse/du robinet
still/sparkling/tap water
vin rouge/blanc/rosé red/white/rosé wine
vin sec/moelleux dry/sweet wine
bouteille/pichet bottle/jug or pitcher
apéritif/digestif predinner/after-dinner drink
bière beer
café/déca espresso/decaf espresso
June 2008
café allongé espresso with extra water
café crème coffee with milk
thé/infusion tea/herbal tea
lait milk
gâteau cake
biscuit/sablé cookie/shortbread
glace ice cream
baba au rhum rum-infused sponge cake
charlotte fruit layered with custard and
ladyfingers
clafoutis fruit baked in a light custard
financier small almond cake
riz au lait rice pudding
macaron almond meringue cookie,
sometimes with a creamy filling
pain perdu French toast
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