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FRENCH – ENGLISH CULINARY WORD LIST

VOCABULAIRE CULINAIRE FRANÇAIS – ANGLAIS

The StarTripper Journal presents a basic French - English Culinary word list, the best survival equipment for gourmets:
amuse-bouche – appetizer
amuse-gueule – snack
béchamel – white sauce
beurre – butter
bouillon – broth, stock
braisé – braisé
brochette – brochette, kebab
cassoulet – casserole dish
consommé – consommé
coupe – dish, goblet
crème – cream
croustillante – crusty, crisp
estouffade – stew
farcie – stuffed
feuilleté – puff pastry
formule – set menu
fromage – cheese
fume – smoked
garniture – garnish
marmite – casserole
pain – bread
ragout – ragoût
rape – grated
sauté – fried
soufflé – soufflé
tiède – lukewarm
timbale – timbale
tronçon – section, part
vinaigre – vinegar


Bisque de Crevettes – shrimp bisque
Bisque de homard – lobster soup
Bouillabaisse – fish soup
crème – creamed soup
Garbure – thick meat, bean and vegetable soup
potage – soup
soupe – soup
Soupe aux Chataignes – chestnut soup
Soupe a l'ail – French garlic soup
Soup au Pistou – pistou soup
Soupe au Potiron – pumpkin soup
Soupe aux Haricots Verts – green bean soup
Velouté – creamy soup


ail – garlic
artichaut – artichoke
asperges – asparagus
aubergine – eggplant
câpres – capers
carotte – carrot
céleri – celery
céleri-rave – turnip-rooted celery
cèpe – edible boletus, cep
champignon – mushroom
champignon de Paris – champignon
chanterelle – chanterelle
chicon (B), chicorée – endive
chou de Bruxelles – Brussels sprouts
chou – cabbage
chou-fleur – cauliflower
choucroute – sauerkraut
ciboulette – chives
concombre – cucumber
cornichon – pickled cucumber
courgette – zucchini
coeur d'artichaut – artichoke heart
croûton – crouton
crudités ¬– raw vegetables
échalote – shallot
endive – endive
épices – spices
épinards – spinach
estragon – tarragon
fenouil – fennel
fève – broad bean
fines herbes – fine herbs
gingembre – ginger
girofle – clove
girolle – chanterelle
gratin dauphinois – gratin Dauphinois
haricot – bean
laurier – bay (leave)
lentille – lentil
maïs – maize, corn
mange-tout – mange-tout pea, sugar pea
menthe – mint
morille – moril
moutard – mustard
nouilles – pasta, noodles
oignon – onion
panaché – mixed (salad)
pâte – pasta
petit pois – green pea
pignon – pine nut
poireau – leek
pois – pea
poivre – pepper
poivrons (doux) – green or red peppers
pomme de terre – potatoe
pommes duchesse – gratinated potatoe mash
pommes Dauphine – potatoe croquettes
pommes noisettes – small potatoe croquettes
pommes mousseline – mashed potatoes
pommes sautés – fried potatoes
primeurs – early vegetables
purée – mash
purée Crécy – carrot purée
radis – radish
ratatouille – ratatouille
riz – rice
romarin – rosemary
truffe – truffle


aiglefin – haddock
anchois – anchovies
anguille – eel
bar – sea bass
baudroie – anglerfish
brochet – pike
cabillaud – cod
calmar – squid
carpe – carp
carrelet – plaice
colin d'Alaska – Alaskan pollack
congre – conger (eel)
coquillages – shell-fish
coquille St. Jacques – scallop
crabe – crab
crevette – deep-water prawn
crustacés – shellfish
daurade – dory
écrevisse – crawfish
flétan – halibut
hareng – herring
homard – lobster
huître – oyster
langouste – spiny lobster
lieu noir – saithe, coalfish
lotte – anglerfish
loup – sea bass
maquereau – mackerel
merlan – whiting
morue – cod
moule – common mussle
oursin – sea urchin
perche – perch
pieuvre – cuttlefish
plaice, plie – plaice
raie – skate
rouget – red mullet
sardine – pilchard, sardine
saumon – salmon
sébastes – redfish
sole – sole
thon – tuna fish
tourteau – crab [stor]
truite, omble – trout
turbot – turbot
quenelle – fish ball


agneau – lamb
aile, aileron – wing
autruche – ostrich
bavette – beefsteak
bécassine – snipe
bifteck – small steak
blanc – fillet of bird
blanquette de veau – veal fricassé
boulette – meat ball
boeuf – beef
caille – quail
canard – duck
canardeau, caneton, canette – duckling
cerf – deer
chapon – capon
charcuterie – cured and dried meats and sausages
cheval – horse
chèvre – goat or goat cheese
chevreuil – venison
civet – kind of stew
cochon de lait – piglet
confit de canard – marinated leg of duck
coq au vin – rooster in wine
coquelet – young rooster
cuisse – leg
cuisses de grenouilles – frog legs
cuissot – haunch
dinde – turkey
dindonneau – young turkey
escalope – escalope
escargot – snail
faisan – pheasant
faux-filet – sirloin
filet américain – steak tartare
foie gras – foie gras
fricassée – fricassee
gibier – game
gigot d'agneau – leg of lamb
gigue – haunch
grouse – red grouse
hochepot – casserole dish
jambon – ham
lagopède – grouse, ptarmigan
langue – tongue
lapereau – young rabbit
lapin – rabbit
lard, lardon – bacon
lièvre – hare
magret de canard – duck breast
marcassin – young wild boar
médaillon – médaillon
merguez – spicy sausage
mignon – filet mignon
mouton – mutton
navarin – casserole
noisette, noix – fillet
oie – goose
oiseaux sans têtes – veal olives, veal birds
onglet (de boeuf) – beefsteak
paupiette – veal olives, veal birds
pavé – steak
perdreau, perdrix – partridge
perdrix de neige – ptarmigan
pieds-de-cochon, pieds-de-porc – porc trotters
pigeon – pigeon
pigeonneau – young pigeon
pintade, pintadeau – guinea-hen porc – pork
pot-au-feu – casserole
poularde, poule – hen, chicken
poulet, poussin – chicken
queues de boeuf – oxtail
râble – back (hare or rabbit)
ramier – wild pigeon
rillettes – chopped meat of bird or pork cooked in its own fat
rillons – chopped porc cooked in fat
ris de veau – sweetbreads
rissole – paté
rognon – kidney
rôti – roast joint
sanglier – wild boar
saucisse, saucisson – sausage
selle d'agneau – saddle of lamb
steack, steak – steak
steack haché – schnitzel
stoemp – casserole with cabbage and sausages
suprême de – fillet of bird
tranche – slice
veau – veal
volaille – poultry
vol-au-vent – pieces of chicken in a sauce
quenelle – meat ball



Bifteck – Steak:
bleu, saignant, à point, bien cuit
rare, medium, well done

Agneau, canard – lamb, duck:
rosé, bien cuit
rosé, well done




étuvé – fish: steamed
étuvé – meat: braised

poêlé – fried in a pan

Abricot – apricot
amande – almond
ananas – pineapple
cassis – black currant
cerise – cherry
citron – lemon
citron vert – lime
figue – fig
fraise – strawberry
fraise des bois – wild strawberry
framboise – raspberry
groseille à maquereau – gooseberry
groseille – currant
mangue – mango
marron – chestnut
mûre – blackberry
noisette – hazel nut
orange – orange
pêche – peach
poire – pear
pomme – apple
prune – plum
raisin – grape


baba au rhum – rum baba
bavarois – bavarois
beignet – doughnut, fritter
brésilienne – ice cream with fruits
chariot de desserts – dessert trolley
charlotte – dessert cake
chou – puff
Ch'tiramisu – Ch'tiramisu
clafoutis – cherry pie
coulis – coulis
crème chantilly – whipped cream
crème caramel crème caramel
crème catalane au citron – cream catalan with lemon
crème anglaise – egg, custard
crème brûlée – crème brûlée
crêpe – pancake
crêpes au caramel au beurre salé – crepes with salted butter caramel
dame blanche – ice cream with hot chocolate sauce
flan – custard tart
flan alsacian aux pommes – alsacian apple pudding
fondant – fondant
fromage blanc – cottage cheese
galette – pancake made of buckwheat
gâteau – cake
gâteau basque aux cerises – cake with cherries
gaufre – waffel
glace – ice cream
île flottante – whipped and cooked egg whites in a vanilla sauce
meringue – meringue
miel – honey
mousse au chocolat – chocolate mousse
oeufs au lait – crème caramel
omelette norvégienne – baked Alaska
parfait – ice cream
pâtisserie – pastries
plateau de fromages – choice of cheeses
praline – praline, sugared almond
profiterolle – profiterolle riz au lait – rice pudding sorbet – sorbet
speculeaus – gingerbread streusel aux myrtilles – blueberry streusel
tarte – cake, pie
tarte au sucre – Sugar Pie
tarte aux brimbelles (myrtilles) – brimbella tart (blueberries)
tarte normande aux abricots – pie with apricots
teurgoule – rice pudding
vachelin, vacherin – vacherin or a cheese



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