FRANCE MENU DECODER
By Clotilde Dusoulier, author of Clotilde’s Edible Adventures in Paris
GENERAL TERMS
manger/boire to eat/to drink
petit dejeuner breakfast
dejeuner lunch
diner dinner
couteau knife
fourchette fork
cuiller or cuillere spoon
assiette plate
verre glass
serviette napkin
entree first course, or appetizer
plat dish, or main course
boisson beverage
plat du jour today’s special
carte menu
menu a selection of dishes for a
set price
formule a limited selection of
dishes for a smaller price
degustation tasting
droit de bouchon corkage fee
addition check
pourboire tip
ouvert/ferme/complet
open/closed/fully booked
serveur/serveuse
waiter/waitress
OTHER FOOD TERMS
cru/cuit raw/cooked
mi-cuit half-cooked
roti/fume/frit
roasted/smoked/fried
a la vapeur/poche/au four
steamed/poached/oven-baked
saignant/a point/bien cuit
rare/well done/very well done
chaud/tiede/froid/glace
hot/warm/cold/chilled
epice/epice spice/spicy
AOC (Appellation d’origine
controlee) certified origin, mainly
for wine, cheese, and butter
(fait) maison homemade
fermier farm-made
bio or biologique organic
frais/affine fresh/aged
farci stuffed
croute crust
confit any preparation that’s
cooked slowly until very soft
croustillant any crisp or crunchy
preparation
brochette a skewer, or any dish
of skewered items
mille-feuille any layered
preparation, most notably, the
napoleon pastry
POPULAR DISHES
charcuterie cured meats, most often pork
terrine a loaf-shaped dish, or any meat/fish/vegetable preparation cooked in it
presse a pressed terrine
oeuf cocotte an egg baked in a ramekin
pot-au-feu a beef stew with potatoes, carrots, turnips, leeks
boeuf bourguignon a beef and onion stew cooked in red wine
blanquette de veau a creamy stew of veal and vegetables
cassoulet a stew from southwestern France of duck, pork, and white beans
choucroute garnie sauerkraut with potatoes, cured meats, and sausages
bouillabaisse a chunky fish soup from Provence
ratatouille a vegetable stew from Provence made with tomatoes, zucchini, eggplants, onions, and garlic
gratin a casserole
boudin blanc/noir white/blood sausage
brandade salt cod mashed with olive oil and milk, and sometimes potatoes
croque-monsieur a grilled ham and cheese sandwich
veloute a soup that is milled and strained so it’s entirely smooth (velours, velvet)
ragout/civet/daube stew
tourte a meat, fish, or vegetable pie
tartine open-face sandwich
galette a savory crepe made with buckwheat flour
quenelle an oval dumpling, often fish-based
foie gras liver (foie) from a fattened duck or goose
ris sweetbread
STAPLES
pain bread
sel/poivre salt/pepper
huile oil
ail garlic
oeuf egg
volaille poultry
poulet chicken
canard duck
boeuf beef
veau veal
porc/cochon pork/pig
jambon ham
agneau lamb
lapin rabbit
gibier game
escargot snail
bar sea bass
cabillaud/morue cod
daurade sea bream
lotte monkfish
Saint-Pierre John Dory
fruits de mer shellfish
Saint-Jacques sea scallop
homard lobster
crevette shrimp
huitre oyster
moule mussel
fromage de
vache/chevre/brebis
cow/goat/sheep milk
cheese
creme fraiche thick and
slightly sour cream
beurre sale/doux
salted/unsalted butter
fromage blanc smooth,
fresh cheese, similar to
yogurt
legumes vegetables
pomme de terre
potato
aubergine eggplant
courgette zucchini
poireau leek
champignon mushroom
chou cabbage
haricot bean
petit pois green pea
navet turnip
viande meat
cote/cotelette chop
entrecote rib steak
gigot/souris d’agneau leg
of lamb/lamb shank
DRINKS/DESSERTS
eau plate/gazeuse/du robinet
still/sparkling/tap water
vin rouge/blanc/rose red/white/rose wine
vin sec/moelleux dry/sweet wine
bouteille/pichet bottle/jug or pitcher
aperitif/digestif predinner/after-dinner drink
biere beer
cafe/deca espresso/decaf espresso
cafe allonge espresso with extra water
cafe creme coffee with milk
the/infusion tea/herbal tea
lait milk
gateau cake
biscuit/sable 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
