French Phrases: French menu terms

The terms below are often used to 'spice up' a French menu.

ailloli	ajoli	garlic-flavoured; with garlic sauce
blanquette de...	blɑ̃kɛd də	... in white wine sauce
bouilli	buji	boiled
citronné	sitʁɔne	with lemon juice
civet de...	sive də	jugged ..., ... stew
compote de...	cõpɔd də	stewed...
confit de...	cõfi də	confit of...
côte	kot	chop, rib
cru	kʁu	cured, raw
cuisse	kɥis	leg
cuissot	kɥiso	haunch
cuit	kɥi	cooked
dans son jus	dɑ̃ sõ ʒy	cooked in its juice
doré	dɔʁe	browned
entrecôte	ɑ̃tʁəkot	rib
farci avec...	faʁsi avɛk	stuffed with...
frit	fʁi	fried
fumé	fyme	smoked
gratiné	gʁatine	au gratin
médaillons de...	medajõ də	medallions of...
parsemé de...	paʁsəme də	sprinkled with...
pavé de...	pave də	thick cut of...
... à la poêle	a la pwal	fried ...
rôti de...	ʁoti də	roast joint of...
suprême de...	sypʁɛm də	... supreme
"(servi) à volonté"	(sɛʁvi) a vɔlõte	"drink/eat as much as you want"

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Herbs and 'finer' ingredients...

ail	aj	garlic
aux fines herbes	o fin zɛʁb	with herbes
ciboulette(s)	sibulɛt	chives
civette	sivɛt	chives
coriandre	kɔʁjɑ̃dʁ	coriander
persil	peʁsi	parsley
romarin	ʁomaʁæ̃	rosemary
thym	tæ̃	thyme

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