albacore liche - a fish
alevin nonat : alevin, fry, young fish
alevin poutine : alevin, fry, young fish
almond amande
aluminum foil papier aluminium
anchovies anchois - a fish
anchovy anchois - a fish
anchovy purée anchoyade : Provençal purée made with garlic and olive oil
angelic angélique
angler-fish baudroie : (monkfish, frog-fish, sea-devil) also called lotte de mer
angler-fish lotte de mer : (monkfish, frog-fish, sea-devil) baudroie
anise, aniseed anis étoilé : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
anise, aniseed badiane : (anis étoilé; badiane)
apple pomme :
- pomme de risoul et pointue de Trescléoux = a regional apple
apricot abricot
aroma, flavor arôme : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
artichoke artichaut
asparagus asperge :
- botte d'asperges = bundle of asparagus
- pointe d'asperges = asparagus tips
aspic jelly aspic
avocado avocat : (avocado pear)
bacon lard de poitrine demi-sel
bake in the oven cuire au four
baker boulanger
baker's yeast levure de boulanger
bakery boulangerie
baking paper papier cuisson
baking powder levure chimique : One "sachet" (11g packet) is about 2 teaspoons.
baking soda bicarbonate de sodium : Available from pharmacies.
banana banane
barley orge
basil basilic
basket panier : usually a wicker basket.
bayleaf laurier : (also laurel leaf)
bean haricot
beef boeuf
beef stew daube
beer bière
beet, beetroot betterave
beet, white blette : [Tourte de Blette]
bell pepper poivron : bell pepper (green, red, or yellow) [poivron farci]
bell pepper, green poivron vert : bell pepper (green, red, or yellow)
bell pepper, red poivron rouge : bell pepper (green, red, or yellow)
beverage, drink boisson
bitter acerbe : (bitter; tart) to the taste
bitterness amertume
black olives olives noirs : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
blackberry mûre : blackberry, brambleberry, mulberry
- mûrier noir = fresh blackberry
blackberry bush ronce : wild, with thorns. The briar patch.
blackcurrant cassis : The red groseille is a red currant. The black groseille is called "cassis".
blackcurrant liqueur cassis, creme de
blanch blanchir : boil the water, dip the food quickly, for a few minutes only
blanchaille blanchaille : very tiny fish from the Mediterranean; used in Pissala.
boiled bouilli
boiled corn polenta jaune
boiling ébullition
bone marrow moelle : High in both protein and fat, rich like liver is rich, the best part of osso bucco.
bottle bouteille
bouquet garni (herbs)
bouquet of herbs bouquet garni : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
bowl bocal : deep bowl with narrow top
braised braisé
bran bread pain de son : similar to whole wheat bread (pan complet)
bread pain : [Pain à l'Ancienne]
bread crumbs chapelure
bread stick baguette : a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc.
broccoli brocoli
to brown à revenir : (to soften - cake)
to brown, singe à roussir
brussels sprout chou de Bruxelles
buckwheat sarrasin
buckwheat blé noir
buckwheat bread pain de sarrasin
burned, singed brûlé
butcher shop boucherie
butter beurre
buttermilk babeurre :
- "Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre.
cabbage chou :
- chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de Châteaurenard: a regional cabbage
cake gâteau
cantaloup melon : (cantaloup de Cavaillon) [Cavaillon]
capers câpres
capon chapon : a young castrated and fattened rooster
caraway carvi
cardoon cardon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
carrot carotte
cashew cajou : (noix d'acajou)
cauliflower chou-fleur
celery céleri
celery fougère musquée : celery
celery salt sel de céleri
cheese, blue moulded bleu de Queyras : a regional blue-moulded cheese
cheese, goat fromage de chèvre
cheese, grated fromage rapé
cherry cerise
chervil cerfeuil
chestnut marron : from the Châtaignier; the nuts from the marronnier are inedible
chick pea pois chiche
chicken poulet
chicken breast filet de poulet
chickpea pancake panisse : Provencal thick pancake made with chickpea flour.
chicory endive : also known as white leaf.
chicory lettuce chicorée frisée :
- (chicorée frisée; endive frisée)
chicory lettuce endive frisée :
- (chicorée frisée chicorée frisée)
chili pepper poivron pimenté
chili peppers poivrons pimenté : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
chilled rafraîchi : or cooled
chives ciboulette
to chop à détailler
chunks en dés
cilantro : coriandrum sativum - coriander, Chinese parsley; herb with aromatic leaves and seeds resembling parsley.
cinnabar cinabre : a bright-red pigment for coloring
citronella citronnelle : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
citrus fruit agrumes
clove girofle : "clous de girofle" are whole cloves, and "girofle moulu" or "girofle en poudre" are powdered cloves.
clove, pod gousse : clove (of garlic); pod (of bean or pea)
cocktail snack amuse-gueule : (amuse-gueule; amuse-bouche)
coconut noix de coco
coconut milk lait de noix de coco
cod, salt morue - a fish :
- fresh codfish = cabillaud
codfish, fresh cabillaud - a fish :
- salt cod = morue
colander passoire : une passoire conique (conical colander) is used to "filtrer au chinois"
cold cuts charcuterie
conger eel congre
conger eel fiélas (congre)
conger eel head congre, tête
cooked medium à point : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.
cooked rare saignant : More rare than à point but not as rare as bleu.
cooked very rare bleu : (blue), more rare even than saignant.
cooked well done bien cuit : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.
to cool à réfroidir : or chill.
coriander coriandre
cork bouchon : a bottle stopper, made from the bark of the cork oak (chêne liege)
cork liege : the material; the bark of the cork oak (chêne liege)
corked bouchonné : wine that's gone off, with the taste of its cork
corn maïs : (American corn = English maize; English corn = American grain)
corn-bread pain de mais
cotton candy barbe-à-papa : (grandpa's beard) English, also: candy floss
country bread pain de campagne : usually a large, round loaf, dusted with flour.
cranberry airelle rouge : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").
crayfish, crawfish écrevisse
cream crème
cream, full-fat crème fraîche : used for making butter, sauces, etc.
crème fraîche -
to crumble à émietter
to crush à écraser : écrasé: crushed or flattened
crushed broyé : (crushed, ground, pounded)
cuckoo wrasse labre - a fish
cucumber concombre
cumin cumin
currant, red groseille : The red groseille is a red currant. The black groseille is called "cassis".
to cut up à tronçonner : (into sections or lengths)
cuttle-fish seiche :
dandelion pissenlit : used in some old-time Provencal cooking [Tourte de Haute-Provence]
to dice à dés :
- couper en gros dés = to dice; cut into chunks
diced vegetables Macédoine
dill aneth : similar to fenouil
doe biche : (female deer)
dogfish emissole : Mediterranean, smooth dogfish, shark fish.
doughnut beignet : (beignet, doughnut, fritter)
drain égoutter : drain off (water); strain (cheese)
drumstick pilon : drumstick, leg of poultry
dry white wine vin blanc sec :
eel anguille
egg oeuf
egg white blanc d'oeuf
egg yolk jaune d'oeuf
egg, boiled oeuf à la coque : steak or hamburger topped with a fried egg
egg, fried oeuf dur le plat
egg, hard-boiled oeuf dur
egg, poached oeuf à la moelle : with a white-wine and bone barrow sauce
egg, poached oeuf poché
eggplant aubergine : [Aubergine Farci]
eggs oeuf
eggs, scrambled oeufs brouillés
endive scarole
ewe brebis : female sheep
fennel fenouil
fig figue :
- figue de Tarascon
filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
filled fourré : filled, stuffed, creamed
finger bowl rince-doigts : [Camargue]
fish poisson
fish filets filets de poissons
flavor saveur : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
flour farine :
- farine de sarrasin = buckwheat flour
food alimentation : (food, groceries, nourishment, nutrition)
food nourriture
four spices quatre-épices : a blend of ground cinnamon, cloves, nutmeg, pepper.
french toast pain perdu
fresh codfish cabillaud - a fish
fresh goat cheese fromage de chèvre frais
to froth à écumer : (to foam)
fry alevin : bait (tiny fish)
game gibier : pheasant, boar, etc.
garlic ail :
- gousse d'ail = clove of garlic
garlic powder ail semoule :
- gousse d'ail = clove of garlic
garlic salt ail semoule :
- gousse d'ail = clove of garlic
geranium géranium odorant
giblets abattis : poultry giblets
gilthead daurade royale - a fish
gingerbread pain d'épice
goose oie
grape raisin
grapefruit pamplemousse
grated râpé : or shredded.
grated cheese fromage râpé
green beans haricot vert
green pasta pâte verte
ground beef steak haché
grouper mérou - a fish
Guinea-hen pintade
gurnard griofle : (gurnard, gurnet = griofle, grondin)
gurnet grondin : (gurnard, gurnet = griofle, grondin)
haddock stockfish - a fish
ham jambon
to hang à faisander : (game, for aging)
herbal tea infusion
Herbes de Provence Herbes de Provence
hog-fish rascasse : used for bouillabaisse
honey miel
hot épicé :
infusion tisane : an infusion of herbal tea
jam confiture
jar bocal : glass (or earthenware) jar for canning preserves.
jujube jujube : (from thejujube tree)
- jujube de Provence
juniper genièvre (genévrier) : juniper; gin; geneva
kidney rognon
kidney beans haricot rouge
to knead à malaxer, pétrir : (dough); to work (butter)
to knead à pétrir, malaxer : (dough)
knuckle of ham jambonneau :
Updated: 6 Feb, 2009
albacore liche - a fish
alevin nonat : alevin, fry, young fish
alevin poutine : alevin, fry, young fish
almond amande
aluminum foil papier aluminium
anchovies anchois - a fish
anchovy anchois - a fish
anchovy purée anchoyade : Provençal purée made with garlic and olive oil
angelic angélique
angler-fish baudroie : (monkfish, frog-fish, sea-devil) also called lotte de mer
angler-fish lotte de mer : (monkfish, frog-fish, sea-devil) baudroie
anise, aniseed anis étoilé : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
anise, aniseed badiane : (anis étoilé; badiane)
apple pomme :
- pomme de risoul et pointue de Trescléoux = a regional apple
apricot abricot
aroma, flavor arôme : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
artichoke artichaut
asparagus asperge :
- botte d'asperges = bundle of asparagus
- pointe d'asperges = asparagus tips
aspic jelly aspic
avocado avocat : (avocado pear)
bacon lard de poitrine demi-sel
bake in the oven cuire au four
baker boulanger
baker's yeast levure de boulanger
bakery boulangerie
baking paper papier cuisson
baking powder levure chimique : One "sachet" (11g packet) is about 2 teaspoons.
baking soda bicarbonate de sodium : Available from pharmacies.
banana banane
barley orge
basil basilic
basket panier : usually a wicker basket.
bayleaf laurier : (also laurel leaf)
bean haricot
beef boeuf
beef stew daube
beer bière
beet, beetroot betterave
beet, white blette : [Tourte de Blette]
bell pepper poivron : bell pepper (green, red, or yellow) [poivron farci]
bell pepper, green poivron vert : bell pepper (green, red, or yellow)
bell pepper, red poivron rouge : bell pepper (green, red, or yellow)
beverage, drink boisson
bitter acerbe : (bitter; tart) to the taste
bitterness amertume
black olives olives noirs : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
blackberry mûre : blackberry, brambleberry, mulberry
- mûrier noir = fresh blackberry
blackberry bush ronce : wild, with thorns. The briar patch.
blackcurrant cassis : The red groseille is a red currant. The black groseille is called "cassis".
blackcurrant liqueur cassis, creme de
blanch blanchir : boil the water, dip the food quickly, for a few minutes only
blanchaille blanchaille : very tiny fish from the Mediterranean; used in Pissala.
boiled bouilli
boiled corn polenta jaune
boiling ébullition
bone marrow moelle : High in both protein and fat, rich like liver is rich, the best part of osso bucco.
bottle bouteille
bouquet garni (herbs)
bouquet of herbs bouquet garni : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
bowl bocal : deep bowl with narrow top
braised braisé
bran bread pain de son : similar to whole wheat bread (pan complet)
bread pain : [Pain à l'Ancienne]
bread crumbs chapelure
bread stick baguette : a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc.
broccoli brocoli
to brown à revenir : (to soften - cake)
to brown, singe à roussir
brussels sprout chou de Bruxelles
buckwheat sarrasin
buckwheat blé noir
buckwheat bread pain de sarrasin
burned, singed brûlé
butcher shop boucherie
butter beurre
buttermilk babeurre :
- "Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre.
cabbage chou :
- chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de Châteaurenard: a regional cabbage
cake gâteau
cantaloup melon : (cantaloup de Cavaillon) [Cavaillon]
capers câpres
capon chapon : a young castrated and fattened rooster
caraway carvi
cardoon cardon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
carrot carotte
cashew cajou : (noix d'acajou)
cauliflower chou-fleur
celery céleri
celery fougère musquée : celery
celery salt sel de céleri
cheese, blue moulded bleu de Queyras : a regional blue-moulded cheese
cheese, goat fromage de chèvre
cheese, grated fromage rapé
cherry cerise
chervil cerfeuil
chestnut marron : from the Châtaignier; the nuts from the marronnier are inedible
chick pea pois chiche
chicken poulet
chicken breast filet de poulet
chickpea pancake panisse : Provencal thick pancake made with chickpea flour.
chicory endive : also known as white leaf.
chicory lettuce chicorée frisée :
- (chicorée frisée; endive frisée)
chicory lettuce endive frisée :
- (chicorée frisée chicorée frisée)
chili pepper poivron pimenté
chili peppers poivrons pimenté : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
chilled rafraîchi : or cooled
chives ciboulette
to chop à détailler
chunks en dés
cilantro : coriandrum sativum - coriander, Chinese parsley; herb with aromatic leaves and seeds resembling parsley.
cinnabar cinabre : a bright-red pigment for coloring
citronella citronnelle : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
citrus fruit agrumes
clove girofle : "clous de girofle" are whole cloves, and "girofle moulu" or "girofle en poudre" are powdered cloves.
clove, pod gousse : clove (of garlic); pod (of bean or pea)
cocktail snack amuse-gueule : (amuse-gueule; amuse-bouche)
coconut noix de coco
coconut milk lait de noix de coco
cod, salt morue - a fish :
- fresh codfish = cabillaud
codfish, fresh cabillaud - a fish :
- salt cod = morue
colander passoire : une passoire conique (conical colander) is used to "filtrer au chinois"
cold cuts charcuterie
conger eel congre
conger eel fiélas (congre)
conger eel head congre, tête
cooked medium à point : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.
cooked rare saignant : More rare than à point but not as rare as bleu.
cooked very rare bleu : (blue), more rare even than saignant.
cooked well done bien cuit : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.
to cool à réfroidir : or chill.
coriander coriandre
cork bouchon : a bottle stopper, made from the bark of the cork oak (chêne liege)
cork liege : the material; the bark of the cork oak (chêne liege)
corked bouchonné : wine that's gone off, with the taste of its cork
corn maïs : (American corn = English maize; English corn = American grain)
corn-bread pain de mais
cotton candy barbe-à-papa : (grandpa's beard) English, also: candy floss
country bread pain de campagne : usually a large, round loaf, dusted with flour.
cranberry airelle rouge : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").
crayfish, crawfish écrevisse
cream crème
cream, full-fat crème fraîche : used for making butter, sauces, etc.
crème fraîche -
to crumble à émietter
to crush à écraser : écrasé: crushed or flattened
crushed broyé : (crushed, ground, pounded)
cuckoo wrasse labre - a fish
cucumber concombre
cumin cumin
currant, red groseille : The red groseille is a red currant. The black groseille is called "cassis".
to cut up à tronçonner : (into sections or lengths)
cuttle-fish seiche :
dandelion pissenlit : used in some old-time Provencal cooking [Tourte de Haute-Provence]
to dice à dés :
- couper en gros dés = to dice; cut into chunks
diced vegetables Macédoine
dill aneth : similar to fenouil
doe biche : (female deer)
dogfish emissole : Mediterranean, smooth dogfish, shark fish.
doughnut beignet : (beignet, doughnut, fritter)
drain égoutter : drain off (water); strain (cheese)
drumstick pilon : drumstick, leg of poultry
dry white wine vin blanc sec :
eel anguille
egg oeuf
egg white blanc d'oeuf
egg yolk jaune d'oeuf
egg, boiled oeuf à la coque : steak or hamburger topped with a fried egg
egg, fried oeuf dur le plat
egg, hard-boiled oeuf dur
egg, poached oeuf à la moelle : with a white-wine and bone barrow sauce
egg, poached oeuf poché
eggplant aubergine : [Aubergine Farci]
eggs oeuf
eggs, scrambled oeufs brouillés
endive scarole
ewe brebis : female sheep
fennel fenouil
fig figue :
- figue de Tarascon
filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
filled fourré : filled, stuffed, creamed
finger bowl rince-doigts : [Camargue]
fish poisson
fish filets filets de poissons
flavor saveur : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
flour farine :
- farine de sarrasin = buckwheat flour
food alimentation : (food, groceries, nourishment, nutrition)
food nourriture
four spices quatre-épices : a blend of ground cinnamon, cloves, nutmeg, pepper.
french toast pain perdu
fresh codfish cabillaud - a fish
fresh goat cheese fromage de chèvre frais
to froth à écumer : (to foam)
fry alevin : bait (tiny fish)
game gibier : pheasant, boar, etc.
garlic ail :
- gousse d'ail = clove of garlic
garlic powder ail semoule :
- gousse d'ail = clove of garlic
garlic salt ail semoule :
- gousse d'ail = clove of garlic
geranium géranium odorant
giblets abattis : poultry giblets
gilthead daurade royale - a fish
gingerbread pain d'épice
goose oie
grape raisin
grapefruit pamplemousse
grated râpé : or shredded.
grated cheese fromage râpé
green beans haricot vert
green pasta pâte verte
ground beef steak haché
grouper mérou - a fish
Guinea-hen pintade
gurnard griofle : (gurnard, gurnet = griofle, grondin)
gurnet grondin : (gurnard, gurnet = griofle, grondin)
haddock stockfish - a fish
ham jambon
to hang à faisander : (game, for aging)
herbal tea infusion
Herbes de Provence Herbes de Provence
hog-fish rascasse : used for bouillabaisse
honey miel
hot épicé :
infusion tisane : an infusion of herbal tea
jam confiture
jar bocal : glass (or earthenware) jar for canning preserves.
jujube jujube : (from thejujube tree)
- jujube de Provence
juniper genièvre (genévrier) : juniper; gin; geneva
kidney rognon
kidney beans haricot rouge
to knead à malaxer, pétrir : (dough); to work (butter)
to knead à pétrir, malaxer : (dough)
knuckle of ham jambonneau :
-