Welcome to our French/English Dictionary!
This is by NO means a definitive list - and we welcome any suggestions or ideas, for any terms or words that may have been missed out........please leave your suggestions in the forum, rather than this thread!
Please bear in mind that all languages have their regional linguistic differences - and that some terms may be peculiar to a particular region of France and/or her Colonies!
This is the French to English Version - there will be another thread for English to French!
à point : cooked medium
abaisse : a thin layer of pastry, undercrust
abats : Meat organs (other than poultry giblets)
abattis giblets : poultry giblets
abricot : apricot
acerbe bitter : (bitter; tart) to the taste
agneau : lamb
agrumes : citrus fruit
aïgo bouido : Provençal garlic soup served over pieces of bread
aïgo-sau d'iou : Provençal fish soup made with "water and salt"
aigre: sour
aigre-doux : sweet-and-sour - (bitter-sweet)
à aigrir : to turn sour - (wine or milk)
ail: garlic - gousse d'ail = clove of garlic
ail semoule: garlic powder/granules
ail semoule: garlic salt
aillé : flavoured with garlic
aïoli : a Provencal garlic mayonaise sauce, served as part of the aïoli complet
airelle rouge : cranberry -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").
alevin fry : bait (tiny fish)
alimentation food : (food, groceries, nourishment, nutrition)
alose shad : a silvery fish, smaller than a herring
amande : almond
amer : bitter (also acerbe
amertume bitterness
amuse-gueule : cocktail snack - (amuse-gueule; amuse-bouche)
ananas : pineapple
anchois anchovy - a fish
anchoyade anchovy purée : Provençal purée made with garlic and olive oil
aneth dill : similar to fenouil
angélique angelic
anguille eel
anis étoilé anise, aniseed : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
apple pomme
apron : a fish from the Rhône river, related to perch
aromate : aromatic plant; herb; spice
arôme aroma, flavor : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
arrosé sprinkled : moistened; basted
artichaut artichoke
asperge asparagus :
- botte d'asperges = bundle of asparagus
- pointe d'asperges = asparagus tips
aspic aspic jelly
assiette plate
aubergine eggplant : [aubergine farcie]
avocat avocado : (avocado pear)
avoine oats : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
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babeurre buttermilk :
("Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre.)
badiane anise, aniseed : (anis étoilé; badiane)
badigeonner,à : paint on a coat [of egg white, for example]
baguette bread stick : 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.
banane: banana
banon : Provencal goat cheese wrapped in chestnut leaves, from Banon [Banon village]
barbe-à-papa: candy floss - cotton candy (Grandpa's beard)
barbouillade : stuffed eggplant or eggplant stew (Provençal)
basilic: basil
baudroie angler-fish : (monkfish, frog-fish, sea-devil) also called lotte de mer
bavette (steak) : minute steak; the top or skirt of beef
baveux : moist, runny
bécasse: woodcock
becassine snipe
beignet doughnut : (beignet, doughnut, fritter)
berlingot de Carpentras : candy
bette white beet
betterave beet, beetroot
betterave rouge de Gardanne : a regional red beet
beurre butter
bicarbonate de sodium baking soda : Available from pharmacies.
biche doe : (female deer)
bien cuit cooked well done : least cooked: (bleu, saignant, à point, bien cuit) : most cooked.
bière beer
bigarreau Pélissier : a regional cherry
biscotin d'Aix : cookie
blanc white :
- fromage blanc = white cheese; vin blanc = white wine
blanc d'oeuf egg white
blanchaille blanchaille : very tiny fish from the Mediterranean; used in Pissala.
blanchir blanch : boil the water, dip the food quickly, for a few minutes only
blé wheat :
- germe de blé = wheatgerm
blé noir buckwheat
blette beet, white : [Tourte de Haute-Provence]
bleu cooked very rare : (blue), more rare even than saignant.
bleu de Queyras cheese, blue moulded : a regional blue-moulded cheese
blonde de Nice : a regional orange of Nice
blondir : cook [onions] only until transparent, not quite browning
bocal bowl : deep bowl with narrow top
bocal jar : glass (or earthenware) jar for canning preserves.
boeuf beef
boisson beverage, drink
boucherie butcher shop
bouchon cork : a bottle stopper, made from the bark of the cork oak (chêne liege)
bouchonné corked : wine that's gone off, with the taste of its cork
bouillabaisse : a fish soup
bouilli boiled
boulanger baker
boulangerie bakery
bourride : Provençal fish soup, prepared with tomatoes, garlic, onions, herbs and olive oil, and served with aïoli sauce.
bouteille bottle
braisé braised
brassadeau scalded ring cake
brebis ewe : female sheep
brocoli broccoli
brouillade : a Provençal type of scrambled eggs
brousse du Rove : fresh goat-milk cheese, from a goat raised for meat rather than dairy products
brousse du Var : fresh sheep-milk cheese from the Var department
broyé crushed : (crushed, ground, pounded)
brûlé burned, singed :
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cabillaud : fresh Cod - salt cod = morue
cacahouète : peanut
cachaille : cheese-product mixture
cade : Nice-Toulon pancake
cajou cashew : (noix d'acajou)
calisson d'Aix : almond-paste candy
calmar squid
câpres capers
capucine nasturtium
carambola starfruit : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias.
cardon cardoon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
carotte carrot
carvi caraway
cassis blackcurrant : The red groseille is a red currant. The black groseille is called "cassis".
cassis, creme de blackcurrant liqueur
cébette : like a leek; in Provence it's shredded for salads or eaten raw
céleri celery
cerfeuil chervil
cerise cherry
champignon mushroom
champoléon : moulded raw cheese
chapelure bread crumbs
chapon : crust rubbed with garlic
chapon capon : a young castrated and fattened rooster
chapon de mer : rascasse rouge fish (for bouillabaisse)
charcuterie cold cuts
Chateaubriand : a thick fillet of grilled tenderloin steak, especially from the fat cattle in Brittany around the town of Chateaubriant.
chevreau de lait : milk goat (kid)
chichi-frégi : a beignet
chicorée frisée chicory lettuce :
- (chicorée frisée; endive frisée)
chique : candy
chou cabbage :
- chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de Châteaurenard: a regional cabbage
chou de Bruxelles brussels sprout
chou-fleur cauliflower
choucroute sauerkraut
chutney mangue mango chutney
ciboule scallion
ciboule spring onion
ciboule welsh onion
ciboulette chives
cigale de mer : shellfish
cinabre cinnabar : a bright-red pigment for colouring
citre : a regional vine plant (Citrullus lanatus) related to the watermelon, used for making jam
citron lemon
citron de Menton : a regional lemon
citronnelle citronella : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
citrouille pumpkin
coco rose : small bean, white with pink veins
coing de Provence quince : for jams
compote : compote eg. apple sauce etc.
concombre cucumber
confit : preserved, jelly: confit de canard is filleted duck legs cooked and preserved in its own fat; confit de [fruit] is candied, jellied or crystallised fruit.
confiture jam
confiture d'agrumes : citrus-fruit jam
confiture de genièvre : juniper-berry jam
congre conger eel
coquelicot poppy, wild red : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
coriandre coriander
counne rind, skin : example: "couenne de porc" is porc rind
courge squash
courgette zucchini : [Courgette farcie]
craqueliln de Carpentras : one of the "berlingot" candies of Carpentras
crème cream
crème aigre sour cream
crème chantilly whipped cream
crème èpaisse thick cream
crème fleurette light cream : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
crème fraîche cream, full-fat : used for making butter, sauces, etc.
crevette shrimp : scallion; welsh onion
croquant : brioche cake
cuillerée spoonful
cuire au four bake in the oven
cumin cumin
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daube beef stew
daurade royale gilthead - a fish
à délayer to thin : (a sauce)
à dés to dice :
- couper en gros dés = to dice; cut into chunks
à détailler to chop
dinde turkey :
- dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey
dorade sea-bream - a fish
doux mild :
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eau water
eau de fleur d'oranger orange-flower water : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa.
ébullition boiling
écaille scale : fish scale
à écailler to shell : (crabs), scale
echalote shallot : scallion; welsh onion
à échauder to scald
ecorce rind : fruit rind; fruit peel; rice husk
à écraser to crush : écrasé: crushed or flattened
écrevisse crayfish, crawfish
à écumer to froth : (to foam)
à éffiler : cut into thin strips; strip the stringy part from string beans; flake almonds.
égoutter drain : drain off (water); strain (cheese)
à émietter to crumble
à émincer to mince : sliced thinly (meat or onions); shredded (vegetables).
emissole dogfish : Mediterranean, smooth dogfish, shark fish.
en dés chunks
en poudre powder
encornet squid
endive chicory : also known as white leaf.
endive frisée chicory lettuce :
- (chicorée frisée chicorée frisée)
à enfourner : to put into the oven
entrecôte (steak) ribsteak
entremets : sweet desserts and sweet side dishes. The word origin is from "in-between dishes" served between courses at Middle-Ages banquets while the minstrels entertained.
à épépiner to seed : (remove the seeds)
épicé hot
épinard spinach
à éplucher to peel
à équeuter to tail : (a fruit)
estragon tarragon : tarragon
à étaler to spread : (spread out evenly)
à étendre au rouleau to roll flat : (dough)
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à faisander to hang : (game, for aging)
faitout, fait-tout pot : stew-pan, cooking pot
- (faittout, marmite)
farci stuffed vegetables : (légumes farcis)
farine flour :
- farine de sarrasin = buckwheat flour
faux-filet (steak) sirloin steak
favouille [favouïo] : small green crab
fenouil fennel
fève
févette
fiélas (congre) conger eel
figue fig :
- figue de Tarascon
filet (steak) tenderloin steak
filet de dinde turkey filet :
filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
fleur de Courgette zucchini flower
fleur de muscade mace : (spice; also called macis
- fleur de muscade = mace spice
- noix de muscade = nutmeg
foie liver
à fondre to melt
fondu melted
fougasse : a type of bread
fougassette : an enriched bread
fougère musquée celery : celery
à fouler to press : (force with a pistul)
four oven
fourré filled : filled, stuffed, creamed
fraise strawberry :
- fraise de Carpentras; frais du Plan de Carros
fromage blanc : a soft white cheese like a thick yogurt
fromage de chèvre cheese, goat
fromage rapé cheese, grated
fruit Confit d'Apt : candied fruit
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galinette : a fish
gâteau cake
genièvre (genévrier) juniper : juniper; gin; geneva
géranium odorant geranium
germe de blé wheatgerm
gibier game : pheasant, boar, etc.
gigot lamb leg : Leg of lamb or leg of mutton, usually roasted
girelle : a fish
girofle clove : "clous de girofle" are whole cloves, and "girofle moulu" or "girofle en poudre" are powdered cloves.
gnocchi : A small Niçoise dumpling made from potato paste. [photo]
- Our Provencal and Nicoise cuisine information is focused on this area, and often ignores other origins, either parallel or older. Gnocci, for example, is Niçoise, but it is also Italian (Nice and Italy were the same thing just over a century ago).
gousse clove, pod : clove (of garlic); pod (of bean or pea)
goût taste : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
à goûter to taste
grain seed : seed (grape, mustard); bean (coffee)
graine seed : (of a plant)
grenade pomegranate :
- grenade de Provence
griofle gurnard : (gurnard, gurnet = griofle, grondin)
grondin gurnet : (gurnard, gurnet = griofle, grondin)
gros sel rock salt : also suggested: coarse salt, sea salt, kosher salt. Gros sel is used for cooking; sel fin is used as table salt.
groseille currant, red : The red groseille is a red currant. The black groseille is called "cassis".
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haricot bean
haricot blanc white beans
haricot coco rose d'Eyragues : small local bean, called "coco rose" ( small white bean with pink veins)
haricot rouge kidney beans
haricot vert green beans
Herbes de Provence Herbes de Provence
huile oil
huile d'olive olive oil :
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infusion herbal tea :
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jambon ham
jambonneau knuckle of ham
jaune d'oeuf egg yolk
jujube jujube : (from thejujube tree)
- jujube de Provence
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kaki muscat de Provence persimmon : [see flora]
labre cuckoo wrasse - a fish
lait milk
lait de noix de coco coconut milk
laitue lettuce
langouste lobster : spiny lobster or rock lobster; also called crawfish.
langoustine : Dublin Bay prawn; Norwegian lobster.
laurier bayleaf : (also laurel leaf)
laurier laurel leaf : (also bayleaf)
lavande lavender
légume vegetable
à levain to leaven : (the "raising" compound in bread) see leveure (yeast)
levure yeast :
- levure chemique = baking powder
- levure de boulanger = baker's yeast
levure chimique baking powder
levure de boulanger baker's yeast
liche albacore - a fish
liege cork : the material; the bark of the cork oak (chêne liege)
lotte de mer angler-fish : (monkfish, frog-fish, sea-devil) baudroie
louche ladle
loup sea bass - a fish :
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macaroni macaroni
maïs corn : (American corn = English maize; English corn = American grain)
maïs maize : (American corn = English maize; English corn = American grain)
à malaxer, pétrir to knead : (dough); to work (butter)
mandarine tangerine : manderin orange or tangerine.
mange-tout : "eat-everything", baby peas in the pod
marbré marbled : (also persillée for blue cheese)
marjolaine marjoram, sweet : sweet marjoram; see also oregano (wild marjoram)
marmite : cooking pot
marron chestnut : from the Châtaignier; the nuts from the marronnier are inedible
mélisse lemon balm : melissa; lemon balm
melon cantaloup : (cantaloup de Cavaillon) [Cavaillon]
menthe mint
merlan whiting - a fish
mérou grouper - a fish
mesclun Niçois : mixture of different lettuces
miel honey
à mijoter : simmer, stew slowly, with low heat; prepare with great care or love (also mitonner)
Mitonnée aux Cinq Légumes
à mitonner to simmer; cook slowly : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)
- prepared very carefully (Mitonnée aux Cinq Légumes)
- cook long and slowly (ragoût)
moelle bone marrow
morille morel : a tasty mushroom; dark brown conical cap, pitted with cavitites.
mortier mortar : heavy bowl for grinding with a pestle; pilon = pestle
morue cod, salt - a fish :
- fresh codfish = cabillaud
moule mussel
moulé moulded
moules mussels :
- moules marinières = mussles cooked in white wine with onion or shallots
moulin à poivre peppermill
moutarde mustard
mouton mutton
moutounesso lamb, dried
muge mullet - a fish
mûr ripe
mûre blackberry : blackberry, brambleberry, mulberry
- mûrier noir = fresh blackberry
muscade nutmeg : Nutmeg is "noix de muscade", often just called "muscade".
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navet turnip
navette : a boat-shaped cookie (Marseille; Provençal)
nèfle du Japon medlar fruit
noix walnut, nut
noix de coco coconut
noix de coquilles Saint-Jacques : the white flesh of the scallop
noix de muscade nutmeg
nonat alevin : alevin, fry, young fish
nougat blanc : white nougat candy
nougat noir : dark nougat candy
nouille noodle
nourriture food :
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oeuf egg
oeuf à cheval : steak or hamburger topped with a fried egg
oeuf à la coque egg, boiled : steak or hamburger topped with a fried egg
oeuf à la moelle egg, poached : with a white-wine and bone barrow sauce
oeuf à la neige : a dessert of beaten egg whites poached in milk and served i a caramelized valilla custard
oeuf dur egg, hard-boiled
oeuf dur le plat egg, fried
oeuf poché egg, poached
oeufs brouillés eggs, scrambled
oie goose
oignon onion : [oignon farci]
olive olive
ombre commun umber fish : or freshwater grayling
omelette omelette
orange orange : orange de Nice; blonde de Nice
oreillette : a sweet fritter (beignet)
orge barley
origan oregano : wild marjoram; sometimes called marjolaine (sweet marjoram)
ortie nettle : used in some old-time Provencal cooking
os, à la : on the bone
oseille sorrel
oursin violet sea-urchin :
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pageot pandora, red : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"
paillasspm potato pancake : thin pancake made with shredded potatoes.
paille straw
pain bread : [Pain à l'Ancienne]
pain bouilli : a regional rye bread
pain complet whole wheat bread : similar to bran brad (pain de son)
pain d'Aix : a regional raised bread
pain d'épice gingerbread
pain de campagne country bread : usually a large, round loaf, dusted with flour.
pain de mais corn-bread
pain de mie sandwich bread : white, sliced bread
pain de sarrasin buckwheat bread
pain de seigle rye bread
pain de seigle rye bread
pain de son bran bread : similar to whole wheat bread (pan complet)
pain perdu french toast
pamplemousse grapefruit
pan bagnat : A large round sandwich from Nice, with lettuce, anchovies, tuna fish, black olives, etc. Popular in the summer from beach-side stalls and terrace cafés.
panais parsnip
panier basket : usually a wicker basket.
panier de crudités raw vegitables : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
panisse : fried beigne of chick-pea flour
panisse chickpea pancake : Provencal thick pancake made with chickpea flour.
paprika paprica
parmesan parmesan
passoire colander : une passoire conique (conical colander) is used to "filtrer au chinois"
pastèque watermelon
paté paste
pâte verte green pasta
patience : cookie
pavé (steak) : a thick piece of prime grilled steak
pêche peach :
- pêche sanguine de Manosque = a local variety
à peler to peel
persil parsley
persillée : marbled or blue-veined (for blue moulded cheese)
petit épeautre : a regional wheat
petit pan roll
petit pois peas
petit poisson de roche : small rock fish
petit salé salt pork : salt pork, or salt chine of pork
petite friture : tiny fish
à pétrir, malaxer to knead : (dough)
pétrissage : kneading
pieds et paquets : sheep tripes
pignon pine nut
à piler : to grind, crush (in a mortar)
pilon drumstick : drumstick, leg of poultry
pilon pestle : short thick club for pounding substances in a mortar
piment pimento : pimeinto, red pepper, hot pepper, capsicum
pintade Guinea Fowl
pintade farcie stuffed Guinea-hen
pissala : a sauce
pissaladière : onion quiche
pissenlit dandelion : used in some old-time Provencal cooking
pistache pistachio
pistou : a Provencal garlic-basil sauce (see Basil); sometimes used to mean basil (basilic)
poire pear :
- poire crémesine et martin-sec = a regional pear
poireau leek
pois chiche chick pea
pois mange-tout : "eat-everything" peas (small young pea pods; you eat the peas and the pod)
poisson fish
poivre pepper
poivron bell pepper : bell pepper (green, red, or yellow) [poivron farci]
poivron pimenté chili pepper
poivron rouge bell pepper, red : bell pepper (green, red, or yellow)
poivron vert bell pepper, green : bell pepper (green, red, or yellow)
polenta jaune boiled corn
pomme apple :
pomme de terre potato :
- pomme de risoul et pointue de Trescléoux = mid-season potatoes
- pomme de terre de Pertuis = mid-season potatoes
pompe à l'huile : an enriched bread
pompe de Noël : an enriched bread
potimarron : pumpkin variant, with slight chestnut flavor
potiron pumpkin
poulet chicken
poulpe octopus
poutargue de Martigues : fish egg
poutine alevin : alevin, fry, young fish
praline : an almond-sugar mixture used as a filling in some pastries and candies; this is not the same as the American or Belgium chocolate praline. [Brioches aux Pralines]
prune plum
pruneau prune :
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quadrillage : a criss-cross topping on a tart (with strips of pastry) or pizza (with anchovies)
quart quarter :
- un quart de vin = a carafe with 25 cl of wine
quartier : a segment or quarter of orange, lemon, melon, etc.
quatre-épices four spices : a blend of ground cinnamon, cloves, nutmeg, pepper.
queue tail
quiche quiche :
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radis radish
rafraîchi chilled : or cooled
ragoût stew
raie skate : or ray
raisin grape
raisin sec raisin : (dried grape)
à ramollir to soften
râpé grated : or shredded.
rasade : full to the brim.
rascasse hog-fish : used for bouillabaisse
rascasse rouge red scorpion fish : chapon de mer fish (for bouillabaisse)
ratatouille : a Provencal vegetable stew
ravioli ravioli : stuffed pasta
recette recipe
réchauffé warmed : or re-heated.
à réfroidir to cool : or chill.
réglisse licorice
relevé spicy : or seasoned.
à remuer to stir slowly : also to toss (a salad); mix
repas meal
requin shark - a fish
à revenir to brown : (to soften - cake)
rince-doigts finger bowl : [Camargue]
ris de veau sweetbread : also ris d'agneau (of calf, lamb or kid goat)
riz rice : [Camargue]
riz de Camargue : rice from the Camargue [Camargue]
rocambole rocambole : aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France
rogatons leftovers : slang for the leftovers of a meal.
rognon kidney
rognon blanc : white meat from the testicle.
romaine : lettuce with long, crispy leaves.
romarin rosemary
ronce blackberry bush : wild, with thorns. The briar patch.
rondelle : thin, round slice (such as thin slices of cucumber).
rosseau pandora, red : larger than sea bream (dorade) and less delicate flavor; also called "pageot"
rotengle red-eye : also called gardon rouge, or rud; (freshwater)
rôti roast
rôti roast : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.
à rôtir to roast
rouget red mullet : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
rouget de roche red mullet - a fish
rougette : lettuce with small reddish leaves, popular in Provence.
rouille : Provencal spicy red sauce (literally "rust"); like a garlic "aîoli" sauce with chilli pepper.
roulade : stuffed meat or fish, rolled and sliced.
roulé rolled
à roussir to brown, singe :
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safran saffron
saignant cooked rare : More rare than à point but not as rare as bleu.
saint-pierre : a flat fish
à saisir to seer : 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).
salade lettuce
salade de mesclun : a salad of lettuce, dandelion, chicory, watercress, herbs and rocket
salade mixte : lettuce and tomato salad
salade niçoise : a salad of lettuce, tomatoes, olives, anchovies, tuna fish, bell peppers, hard-boiled eggs, etc.
salé salted
sansonnet starling : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.
sard : a fish
sardine sardine
sarrasin buckwheat
sarriette savory
saucisse aux herbes ou au chou : meat-vegetable/herb fresh sausage
saucisson d'Arles : dry sausage
sauge sage
saumuré pickled
saveur flavour : (arôme = aroma; goût = taste; parfum = flavour of ice cream;
scarole endive & type of lettuce
seiche cuttle-fish
sel salt
sel de céleri celery salt
sel, poivre salt, pepper
semence : seed (that you sow)
serpolet wild thyme
socca : Nice-Toulon chick-pea-flour pancake [Socca de Nice]
sorbet sherbert
soufre sulphur
soupe soup
spaghetti spaghetti
spigol : a spice similar to saffron
steak steak
steak - bavette : minute steak; the top or skirt of beef
steak - entrecôte : beef ribsteak; cut from the front ribs and wing-end ribs
steak - faux-filet : sirloin steak
steak - filet : tenderloin steak
steak - filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
steak - pavé : A thick piece of prime grilled steak
steak haché ground beef
steak haché minced beef
steak tartare : finely ground, raw lean beef mixed with raw egg yolk and garnished with chopped onion, capers and parsley.
stockfish haddock - a fish
suce-miel d'Allauch : honey paste
sucre sugar :
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tamis sieve
tarte pie
taureau de Camargue : beef from the Camargue [Camargue]
telline : shellfish
terrine : varnished earthenware jar
thé tea
thon tuna - a fish
thon rouge tunny - a fish
thym thyme : - wild thyme is serpolet
tisane infusion : an infusion of herbal tea
tomate tomato : [Tomate farci]
tomme : moulded raw cheese
tomme d'Arles : moulded raw cheese
tourte pie, covered
tourton : vegetable pie, without pastry
à tronçonner to cut up : (into sections or lengths)
truffe truffle - truffe noire d'hiver = winter black truffle
turbot turbot - a fish :
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unilatéral : one-sided (saumon à l'unilatéral = salmon grilled only on one side)
usé worn : red wine that has faded in quality because of age.
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vapeur steam
veau veal : calf's meat
vermicelles vermicelli
verveine vervain
viand meat
viande en dés meat chunks :
- figue de Tarascon
vierge virgin :
- huile d'olive vierge = pure cold-pressed olive oil
vieux old, aged
vin wine
vinaigre vinegar
violet : shellfish
violette de Tourette : candied flower
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yaourt yogurt :
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zeste peel : peel (of lemon, orange)
French Tart
Queen Dragon Mom
JoyfulCook
Hi, JC! Sure glad to see you. We have a lot of fun. (It helps to speak French, too. Truly! They get up to tricks, sometimes. 
)
chia
Zurie
