ladle louche
lamb agneau
lamb leg gigot : Leg of lamb or leg of mutton, usually roasted
lamb, dried moutounesso
laurel leaf laurier : (also bayleaf)
lavender lavande
lean salt pork petit salé maigre - a fish
to leaven à levain : (the "raising" compound in bread) see leveure (yeast)
leek poireau
leek (stem) blanc de poireau : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
leftovers rogatons : slang for the leftovers of a meal.
lemon citron
lemon citron
lemon balm mélisse : melissa; lemon balm
lettuce laitue
lettuce salade
licorice réglisse
light cream crème fleurette : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
lime citron vert
liver foie
lobster langouste : spiny lobster or rock lobster; also called crawfish.
macaroni macaroni
mace fleur de muscade : (spice; also called macis
- fleur de muscade = mace spice
- noix de muscade = nutmeg
maize maïs : (American corn = English maize; English corn = American grain)
mango chutney chutney mangue
marbled marbré : (also persillée for blue cheese)
marjoram, sweet marjolaine : sweet marjoram; see also oregano (wild marjoram)
meal repas
meat viand
meat chunks viande en dés :
- figue de Tarascon
medlar fruit nèfle du Japon
to melt à fondre
melted fondu
mild doux
milk lait
to mince à émincer : sliced thinly (meat or onions); shredded (vegetables).
minced beef steak haché
mint menthe
morel morille : a tasty mushroom; dark brown conical cap, pitted with cavitites.
mortar mortier : heavy bowl for grinding with a pestle; pilon = pestle
moulded moulé
mullet muge - a fish
mushroom champignon
mussel moule
mussels moules :
- moules marinières = mussles cooked in white wine with onion or shallots
mustard moutarde
mustard ancient moutarde à l'ancienne
mutton mouton :
nasturtium capucine
nettle ortie : used in some old-time Provencal cooking [Tourte de Haute-Provence]
noodle nouille
nutmeg muscade : Nutmeg is "noix de muscade", often just called "muscade".
nutmeg noix de muscade :
oats avoine : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
octopus poulpe
oil huile
old, aged vieux
olive olive
olive oil huile d'olive
omelette omelette
onion oignon : [oignon farci]
onions oignons
orange orange : orange de Nice; blonde de Nice
orange-flower water eau de fleur d'oranger : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/
oregano origan : wild marjoram; sometimes called marjolaine (sweet marjoram)
oven four :
pandora, red pageot : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"
pandora, red rosseau : larger than sea bream (dorade) and less delicate flavor; also called "pageot"
paprica paprika
parmesan parmesan
parsley persil
parsnip panais
paste paté
peach pêche :
- pêche sanguine de Manosque = a local variety
peanut cacahouète :
- pêche sanguine de Manosque = a local variety
pear poire :
- poire crémesine et martin-sec = a regional pear
peas petit pois
to peel à éplucher
to peel à peler
peel zeste : peel (of lemon, orange)
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
pimento piment : pimeinto, red pepper, hot pepper, capsicum
pine nut pignon : [From the pin parasol]
pineapple ananas
pistachio pistache
plate assiette
plum prune
pomegranate grenade :
- grenade de Provence
pomme apple
poppy, wild red coquelicot : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
pot faitout, fait-tout : stew-pan, cooking pot
- (faittout, marmite)
potato pomme de terre :
- pomme de risoul et pointue de Trescléoux = mid-season potatoes
- pomme de terre de Pertuis = mid-season potatoes
potato pancake paillasspm : thin pancake made with shredded potatoes.
powder en poudre
to press à fouler : (force with a pistul)
prune pruneau
pumpkin citrouille
pumpkin potiron :
quarter quart :
- un quart de vin = a carafe with 25 cl of wine
quiche quiche
quince coing de Provence : for jams
radish radis
raisin raisin sec : (dried grape)
ravioli ravioli : stuffed pasta
raw vegitables panier de crudités : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
recipe recette
red mullet rouget : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
red mullet rouget de roche - a fish
red scorpion fish rascasse rouge : chapon de mer fish (for bouillabaisse)
red wine vin rouge
red-eye rotengle : also called gardon rouge, or rud; (freshwater)
ribsteak entrecôte (steak)
rice riz : [Camargue]
rind ecorce : fruit rind; fruit peel; rice husk
ripe mûr
roast rôti
to roast à rôtir
rocambole rocambole : aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France
rock salt gros sel : also suggested: coarse salt, sea salt, kosher salt. Gros sel is used for cooking; sel fin is used as table salt.
roll petit pan
to roll flat à étendre au rouleau : (dough)
rolled roulé
rosemary romarin
rye bread pain de seigle
rye bread pain de seigle :
saffron safran
sage sauge
salmon saumon - a fish
salmon steak pavé de saumon - a fish
salt sel
salt cod filets morue
salt pork petit salé : salt pork, or salt chine of pork
salt, pepper sel, poivre
salt, white pepper sel, poivre blanc
salted salé
sandwich bread pain de mie : white, sliced bread
sardine sardine
sauerkraut choucroute
savory sarriette
to scald à échauder
scalded ring cake brassadeau
scale écaille : fish scale
scallion ciboule : (scallion; welsh onion)
sea bass loup - a fish
sea-bream dorade - a fish
sea-urchin oursin violet
to seed à épépiner : (remove the seeds)
seed grain : seed (grape, mustard); bean (coffee)
seed graine : (of a plant)
to seer à saisir : Begin the cooking by seering the outer surface hot and fast: put a small amount of oil in a pan, bring it up to a high temperature, put in the food, spread out, to quickly brown the surface, turn to brown the other side(s).
shad alose : a silvery fish, smaller than a herring
shallot echalote : scallion; welsh onion
shark requin - a fish
to shell à écailler : (crabs), scale
sherbert sorbet
shrimp crevette : scallion; welsh onion
sieve tamis
to simmer; cook slowly à mitonner : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)
- prepared very carefully (Mitonnée aux Cinq Légumes)
- cook long and slowly (ragoût)
sirloin steak faux-filet (steak)
skate raie : or ray
small green crabs favouille
small mushrooms champigons
snipe becassine
to soften à ramollir
sorrel oseille
soup soupe
sour aigre
sour cream crème aigre
spaghetti spaghetti
spicy relevé : or seasoned.
spinach épinard
spoonful cuillerée
to spread à étaler : (spread out evenly)
spring onion ciboule : (scallion; welsh onion)
sprinkled arrosé : moistened; basted
squash courge
squid calmar
squid encornet
starfruit carambola : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias; when they start to go a deep golden yellow they taste absolutely fantastic. [thanks, Chric Hockley]
starling sansonnet : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.
steak steak
steam vapeur
stew ragoût
to stir slowly à remuer : also to toss (a salad); mix
straw paille
strawberry fraise :
- fraise de Carpentras; frais du Plan de Carros
stuffed Guinea-hen pintade farcie
stuffed vegetables farci : (légumes farcis)
sugar sucre
sulphur soufre
sweet-and-sour aigre-doux : (bitter-sweet)
sweetbread ris de veau : also ris d'agneau (of calf, lamb or kid goat)
to tail à équeuter : (a fruit)
tail queue
tangerine mandarine : manderin orange or tangerine.
tarragon estragon : tarragon
taste goût : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
to taste à goûter
tea thé
tenderloin steak filet (steak)
thick cream crème èpaisse
to thin à délayer : (a sauce)
thin-sliced vegetables fine julienne
thyme thym : - wild thyme is serpolet
tomato tomate : [Tomate farci]
truffle truffe : [Truffles - Searching for the Black Diamond]
- truffe noire d'hiver = winter black truffle
tuna thon - a fish
tunny thon rouge - a fish
turbot turbot - a fish
turkey dinde :
- dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey
turkey filet filet de dinde :
- truffe noire d'hiver = winter black truffle
turkey roast roti de filet de dinde :
- truffe noire d'hiver = winter black truffle
to turn sour à aigrir : (wine or milk)
turnip navet :
umber fish ombre commun : or freshwater grayling
veal veau : calf's meat
vegetable légume
vermicelli vermicelles
vervain verveine
vinegar vinaigre
virgin vierge :
- huile d'olive vierge = pure cold-pressed olive oil
walnut, nut noix
warmed réchauffé : or re-heated.
water eau
watermelon pastèque
welsh onion ciboule : (scallion; welsh onion)
wheat blé :
- germe de blé = wheatgerm
wheatgerm germe de blé
whipped cream crème chantilly
white blanc :
- fromage blanc = white cheese; vin blanc = white wine
white beans haricot blanc
white beet bette
white bread mie de pain
white tuna thon blanc : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
white wine vin blanc : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
whiting merlan - a fish
whole wheat bread pain complet : similar to bran brad (pain de son)
wild thyme serpolet
wine vin
woodcock bécasse
worn usé : red wine that has faded in quality because of age.
yeast levure :
- levure chemique = baking powder
- levure de boulanger = baker's yeast
yogurt yaourt :
zucchini courgette : [Courgette Farci]
zucchini flower fleur de Courgette :
Updated: 6 Feb, 2009
ladle louche
lamb agneau
lamb leg gigot : Leg of lamb or leg of mutton, usually roasted
lamb, dried moutounesso
laurel leaf laurier : (also bayleaf)
lavender lavande
lean salt pork petit salé maigre - a fish
to leaven à levain : (the "raising" compound in bread) see leveure (yeast)
leek poireau
leek (stem) blanc de poireau : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
leftovers rogatons : slang for the leftovers of a meal.
lemon citron
lemon citron
lemon balm mélisse : melissa; lemon balm
lettuce laitue
lettuce salade
licorice réglisse
light cream crème fleurette : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
lime citron vert
liver foie
lobster langouste : spiny lobster or rock lobster; also called crawfish.
macaroni macaroni
mace fleur de muscade : (spice; also called macis
- fleur de muscade = mace spice
- noix de muscade = nutmeg
maize maïs : (American corn = English maize; English corn = American grain)
mango chutney chutney mangue
marbled marbré : (also persillée for blue cheese)
marjoram, sweet marjolaine : sweet marjoram; see also oregano (wild marjoram)
meal repas
meat viand
meat chunks viande en dés :
- figue de Tarascon
medlar fruit nèfle du Japon
to melt à fondre
melted fondu
mild doux
milk lait
to mince à émincer : sliced thinly (meat or onions); shredded (vegetables).
minced beef steak haché
mint menthe
morel morille : a tasty mushroom; dark brown conical cap, pitted with cavitites.
mortar mortier : heavy bowl for grinding with a pestle; pilon = pestle
moulded moulé
mullet muge - a fish
mushroom champignon
mussel moule
mussels moules :
- moules marinières = mussles cooked in white wine with onion or shallots
mustard moutarde
mustard ancient moutarde à l'ancienne
mutton mouton :
nasturtium capucine
nettle ortie : used in some old-time Provencal cooking [Tourte de Haute-Provence]
noodle nouille
nutmeg muscade : Nutmeg is "noix de muscade", often just called "muscade".
nutmeg noix de muscade :
oats avoine : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
octopus poulpe
oil huile
old, aged vieux
olive olive
olive oil huile d'olive
omelette omelette
onion oignon : [oignon farci]
onions oignons
orange orange : orange de Nice; blonde de Nice
orange-flower water eau de fleur d'oranger : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/
oregano origan : wild marjoram; sometimes called marjolaine (sweet marjoram)
oven four :
pandora, red pageot : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"
pandora, red rosseau : larger than sea bream (dorade) and less delicate flavor; also called "pageot"
paprica paprika
parmesan parmesan
parsley persil
parsnip panais
paste paté
peach pêche :
- pêche sanguine de Manosque = a local variety
peanut cacahouète :
- pêche sanguine de Manosque = a local variety
pear poire :
- poire crémesine et martin-sec = a regional pear
peas petit pois
to peel à éplucher
to peel à peler
peel zeste : peel (of lemon, orange)
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
pimento piment : pimeinto, red pepper, hot pepper, capsicum
pine nut pignon : [From the pin parasol]
pineapple ananas
pistachio pistache
plate assiette
plum prune
pomegranate grenade :
- grenade de Provence
pomme apple
poppy, wild red coquelicot : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
pot faitout, fait-tout : stew-pan, cooking pot
- (faittout, marmite)
potato pomme de terre :
- pomme de risoul et pointue de Trescléoux = mid-season potatoes
- pomme de terre de Pertuis = mid-season potatoes
potato pancake paillasspm : thin pancake made with shredded potatoes.
powder en poudre
to press à fouler : (force with a pistul)
prune pruneau
pumpkin citrouille
pumpkin potiron :
quarter quart :
- un quart de vin = a carafe with 25 cl of wine
quiche quiche
quince coing de Provence : for jams
radish radis
raisin raisin sec : (dried grape)
ravioli ravioli : stuffed pasta
raw vegitables panier de crudités : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
recipe recette
red mullet rouget : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
red mullet rouget de roche - a fish
red scorpion fish rascasse rouge : chapon de mer fish (for bouillabaisse)
red wine vin rouge
red-eye rotengle : also called gardon rouge, or rud; (freshwater)
ribsteak entrecôte (steak)
rice riz : [Camargue]
rind ecorce : fruit rind; fruit peel; rice husk