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anchovy - anchois (anchovy purée - anchoyade) angelic - angélique angler-fish - baudroie,lotte de mer aniseed - anis étoilé appetizer - hor d'oeuvres aroma, flavor - arôme 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 purée (with garlic and olive oil) aneth - dill anguille - eel anis - aniseed apple - pomme aromate: aromatic plant, herb, spice arôme - aroma, flavor arrosé - sprinkled, moistened, basted artichaut - artichoke asperge - asparagus aspic - aspic jelly aubergine - eggplant avocat - avocado pear avoine - oats |
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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 - mûre blanch - blanchir boiled - bouilli boiled corn - polenta jaune boiling - ébullition bone - os bone marrow - moelle bowl - bocal braised - braisé bread crumbs - chapelure broccoli - brocoli broth - bouillon brown - revenir buckwheat - blé noir, sarrasin burned, singed - brûlé |
B basilic - basil baudroie, lotte de mer - angler-fish, monkfish, frog-fish, sea-devil bavette (steak) - minute steak, skirt of beef baveux - moist, runny bécasse - woodcock becassine - snipe beignet - doughnut bette - white beet betterave - beet, beetroot beurre - butter biche - doe: (female deer) bien cuit - cooked well done bière - beer blanc d'oeuf - egg white blé - wheat (germe de blé = wheatgerm) blé 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 braisé - braised brebis - ewe (female sheep) brocoli - broccoli broyé - crushed: (crushed, ground, pounded) brûlé - burned, singed |
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calf - veau capers - câpres capon - chapon caraway - carvi cashew - cajou: (noix d'acajou) celery - céleri, fougère musquée chervil - cerfeuil chestnut - marron chick pea - pois chiche chicory lettuce - chicorée frisée chili pepper - poivron pimenté chives - ciboulette chopped - haché 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; fiélas cooked very rare - saignant cooked rare - bleu cooked medium - à point cooked well done - bien cuit coriander - coriandre corn, maize - maïs corn-bread - pain de mais cotton candy - barbe-à-papa crayfish, crawfish - écrevisse crumble - émietter crushed - broyé crust - crout cucumber - concombre cumin - cumin cutlet - escalope cuttle-fish - seiche |
C cajou (noix d'acajou) - cashew calmar - squid câpres - capers capucine - nasturtium cardon - cardoon carotte - carrot carvi - caraway céleri - celery cerfeuil - chervil cerise - cherry champignon - mushroom chapelure - bread crumbs chapon - capon (young castrated and fattened rooster) chicorée frisée - 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 cuillerée - spoonful cuire au four - bake in the oven |
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dice - dés dill - aneth doe - biche doughnut - beignet drain; strain - égoutter drumstick - pilon |
D daurade - sea-bream (fish) daurade royale - gilthead (fish) délayer - to thin (a sauce) dés - to dice détailler - to chop dinde - turkey |
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egg, boiled - oeuf à la coque egg, hard-boiled - oeuf dur egg, fried - oeuf sur le plat egg, poached - oeuf à la moelle, oeuf poché egg white - blanc d'oeuf egg yolk - jaune d'oeuf egg, scrambled - oeuf brouillés eggplant - aubergine ewe - brebis |
E échauder - to scald écrevisse - crayfish écumer - to remove the foam égoutter - drain, strain émietter - to crumble émincer - to mince encornet - squid endive frisée - chicory lettuce entrecôte (steak) - ribsteak épépiner - to remove the seeds épinard - spinach éplucher - to peel estragon - tarragon étaler - to spread |
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fennel - fenouil fig - figue filled - fourré flavor - saveur flour - farine - farine de sarrasin = buckwheat flour four spices (cinnamon, cloves, nutmeg, pepper) - quatre-épices 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 fougère musquée - celery four - oven fourré - filled, stuffed fraise - strawberry |
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garlic - ail gousse d'ail = clove of garlic geranium - géranium giblets - abattis gilthead - daurade royale goose - oie grape - raisin gravy - sauce or jus green pasta - pâte verte ground (minced) steak - steak haché grouper - mérou guinea-fowl - pintade gurnard - griofle gurnet - grondin |
G géranium odorant - geranium germe de blé - wheatgerm gibier - game gigot - leg of lamb or mutton girofle - clove gousse - clove, pod goût - taste grain - seed, bean grenade - pomegranate griofle - gurnard grondin - gurnet |
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hamburger - viande hachee heart - coeur herbal tea - infusion hog-fish - rascasse honey - miel horseradish - raifort |
H huile d'olive - olive oil |
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I |
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J jar - bocal juniper - genièvre (genévrier) |
J jambonneau - knuckle of ham jaune d'oeuf - egg yolk |
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K knead - malaxer, pétrir knuckle of ham - jambonneau |
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lamb - agneau lamb leg - gigot laurel leaf, bayleaf - laurier lavender - lavande leek - poireau lemon - citron lemon balm - mélisse, 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 |
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M marjoram, sweet - marjolaine: sweet marjoram; see also oregano (wild marjoram) marjolam, wild - oregan meatball - boulette medlar fruit - nèfle du Japon melt - fondre melted - fondu to mince - émincer mint - menthe mortar - mortier moulded - moulé mullet - muge mushroom - champignon mussels - moules mustard - moutarde mutton - mouton |
M malaxer, pétrir - to knead marbré - marbled marjolaine - sweet marjoram marmite - cooking pot marron - chestnut (from châtaignier) mélisse - lemon balm menthe - mint merlan - whiting (fish) mérou - grouper (fish) miel - honey mitonner - to simmer moelle - bone marrow morue - salted cod moulé - moulded moules - mussels moulin à poivre - peppermill moutarde - mustard mouton - mutton muge - mullet (fish) mûr - ripe mûre - blackberry, brambleberry, mulberry |
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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 |
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O octopus - poulpe offal - abats old, aged - vieux olive - olive olive oil - huile d'olive omelette - omelette onion - oignon |
O oeuf à la coque - egg, boiled oeuf à la moelle - egg, poached oeuf à la neige: beaten egg whites oeuf dur - egg, hard-boiled oeuf dur le plat - egg, fried oeuf poché - egg, poached oeufs brouillés - eggs, scrambled oie - goose oignon - onion orge - barley origan - oregano, wild marjoram ortie - nettle oseille - sorrel oursin violet - sea-urchin |
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peach - pêche pear - poire peel - éplucher, peler peel - zeste pepper - poivre peppermill - moulin à poivre persimmon - kaki muscat de Provence: [see flora] pestle - pilon: short thick club for pounding substances in a mortar pickled - saumuré 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 pastèque - watermelon pâte verte - green pasta pêche - peach peler - to peel persil - parsley persillée: marbled petit salé - salt pork pétrir, 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 pissaladière : onion quiche pissenlit - dandelion pistache - pistachio poire - pear pois chiche - chick pea poivre - pepper poivron - bell pepper (green, red, or yellow) poivron pimenté - chili pepper polenta jaune - boiled corn pomme - apple pomme de terre - potato potiron - pumpkin poulpe - octopus prune - plum |
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Q quince - coing |
Q queue - tail |
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raisin - raisin sec red mullet - rouget de roche red scorpion fish - rascasse rouge ribsteak - entrecôte ripe - mûr roast - rôti roast - rôtir 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 rôti - roast rouget de roche - red mullet roussir - to brown, singe |
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sage - sauge salt - sel salt pork - petit salé salted - salé 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 - épinard spoonful - cuillerée spread - étaler sprinkled - arrosé squash - courge squid - calmar, encornet stew - ragoût strawberry - fraise stuffed - farci sulphur - soufre sweet-and-sour - aigre-doux sweetbreads - ris de veau |
S saignant - cooked very rare salade - lettuce salé - salted sarrasin - buckwheat sarriette - savory sauge - sage saumuré - pickled saveur - flavor scarole - endive seiche - cuttle-fish serpolet - wild thyme sorbet - sherbert soufre - sulphur |
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tea - thé 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 |
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vegetable - légume vervain - verveine vinegar - vinaigre |
V verveine - vervain vinaigre - vinegar violet - shellfish |
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W watermelon - pastèque welsh onion - ciboule wheat - blé wheatgerm - germe de blé white beet - bette whiting - merlan wild thyme - serpolet woodcock - bécasse |
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Y yogurt - yaourt |
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Z zucchini flower - fleur de Courgette |
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