French Phrases: French menu terms

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

ailloliajoligarlic-flavoured; with garlic sauce
blanquette de...blɑ̃kɛd də... in white wine sauce
bouillibujiboiled
citronnésitʁɔnewith lemon juice
civet de...sive dəjugged ..., ... stew
compote de...cõpɔd dəstewed...
confit de...cõfi dəconfit of...
côtekotchop, rib
crukʁucured, raw
cuissekɥisleg
cuissotkɥisohaunch
cuitkɥicooked
dans son jusdɑ̃ sõ ʒycooked in its juice
dorédɔʁebrowned
entrecôteɑ̃tʁəkotrib
farci avec...faʁsi avɛkstuffed with...
fritfʁifried
fuméfymesmoked
gratinégʁatineau gratin
médaillons de...medajõ dəmedallions of...
parsemé de...paʁsəme dəsprinkled with...
pavé de...pave dəthick cut of...
... à la poêlea la pwalfried ...
rôti de...ʁoti dəroast 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...

ailajgarlic
aux fines herbeso fin zɛʁbwith herbes
ciboulette(s)sibulɛtchives
civettesivɛtchives
coriandrekɔʁjɑ̃dʁcoriander
persilpeʁsiparsley
romarinʁomaʁæ̃rosemary
thymtæ̃thyme
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Page written by Neil Coffey. Copyright (c) Javamex UK 2014. All rights reserved.