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This handy printable French- English food glossary has many ingredients you are likely to see on the menu while vacationing in France or even on a French menu closer to home. Let us know if we should add any foods to the list!

A-D

Abati’s – Giblets
Abdelavis – Jerusalem melon
Abricot – Apricot
Acajou – Cashew
Agneau – Lamb
Agneau de lait – Baby milk-fed lamb
Aiglefin – Haddock
Aiguillat – Dog fish
Ail – Garlic
Ailloli – Garlicky mayonnaise
Algue – seaweed (often edible)
Amande – Almond
Ananas – Pineapple
Anchois – Anchovies
Aneth – Dill
Anguille – Eel (anguille de mer is a conger eel), common dish in Bordeaux
Arachide – Peanut
Araignée de Mer – Spider crab
Artichaut – Artichoke
Asperge – Asparagus
Aubergine – Aubergine, eggplant
Autruche – Ostrich
Avocat – Avocado
Baguette – Culinary symbol of France, a long bread loaf
Baba – Sponge cake (often soaked in rum)
Babeurre – Buttermilk
Banane – Banana
Barbue – Brill
Basilic – Basil
Baudroie – Monkfish
Beurre – Butter
Bœuf – Beef
Bolet – Boletus mushrooms
Boudin noir – Black pudding
Bouillabaisse – Fish and seafood soup
Brugnon – Nectarine
Caille – Quail
Cacahouète – Peanut
Café – Coffee
Calamar – Squid
Canard – Duck
Canard sauvage – Wild duck
Cannelle – Cinnamon
Câpre – Caper
Cassis – Blackcurrants
Cerf – Venison
Cerise – Cherry
Champignon – Mushroom
Chèvre – Goat’s cheese (and goat)
Chevrette – Baby goat (female); prawns
Choux– Cabbage
Choucroute – Sauerkraut, traditional dish in Alsace
Chou-fleur – Cauliflower
Ciboule – Spring onion; Welsh onion
Citron – Lemon
Citron vert – Lime
Citronelle – Lemon grass
Citrouille – Pumpkin
Cochon de lait – Sucking pig
Coing – Quince
Concombre – Cucumber
Confiture – Jam
Coquillage – Shellfish
Coquille St Jacques – Scallop
Coriandre – Coriander, cilantro
Courgette – Zucchini
Couronne – Ring shaped loaf of bread
Croque Monsieur – Glam name for a ham and cheese toastie
Cuisse de grenouille – Frog’s legs
Datte – Date
Daurade – Sea bream

E-M

Eau – Water
Écrivisse – crayfish
Épaule d’agneau – Shoulder of lamb
Épice – Spice
Escargots – Snails (edible)
Espadon – Swordfish
Estragon – Tarragon
Faisan – Pheasant
Farine – Flour
Favouille – Crab
Fenouil – Fennel
Fève – Broad bean
Foie gras – Goose liver
Foie de canard – Duck foie gras
Fougasse – Pretzel made with bread dough and often flavored with bacon bits
Fraises – Strawberries
Framboise – Raspberry
Frisée – Curly lettuce or endives (chicory)
Fromage – Cheese
Galette – Flat circular savory or sweet pie which is usually stuffed
Gateau – Cake
Gaufres – Waffles
Genévrier – Juniper
Gingembre – Ginger
Gousse d’ail – Garlic clove
Grenade – Pomegranate
Groseille – Gooseberry
Hareng – Herring
Haricot blanc – White bean
Haricot rouge – Kidney bean
Haricot vert – French green bean
Hénon – Cockle
Homard – Lobster
Homard épineux – Crayfish
Huile d’ olive – Olive oil
Huître – Oyster
Jacques – Apple pancakes
Jambon – ham
Jambon de Bayonne – Cured ham from the Basque town of Bayonne, similar to prosciutto
Jaune d’ oeuf – Egg yolk
Jean-Doré – John Dory
Jus – Juice
Kaki – Persimmon
Llait – Milk
Laitue – Lettuce
Lamproie – Lamprey
Langouste – Spiny lobster
Lapin – Rabbit
Laurier – Laurel, bay leaves
Légumes – Vegetables
Lentilles – Lentils
Lentilles de Puy – Famous green lentils from Puy
Lièvre – Hare
Litchi – Lychee
Lotte – Monkfish
Loubine – Sea Bass
Macaron – Macaroon, Bordeaux cookie
Mâche – Lamb’s Lettuce
Mangue – Mango
Maïs – Corn
Mandarine – Mandarin
Mange-tout – Snow peas
Maquereau – Mackerel
Marcassin – baby wild boar
Marjolaine – Marjoram
Marrons – Chestnuts
Menthe – Mint
Merguez – Lamb sausages with Moroccan spices
Merlan – Whiting
Merlu – Hake
Mérou – Grouper
Miel – Honey
Moutarde – Mustard
Myrtille – Blueberries

N-Z

Navet – Turnip
Noisette – Hazelnut
Noix – Walnut
Oeufs – Eggs
Oie – Goose
Oignon – Onion
Oiseille – Sorrel
Orge – Barley
Origan – Oregano
Pain – Bread
Pain de Campagne figues et noix – Country loaf with figs and walnuts
Pain d’épice – Gingerbread
Palourde – Clam
Pamplemousse – Grapefruit
Pâtes – Pasta
Pêche – Peach
Perche – Perch
Perdrix – Partridge
Persil – Parsley
Persillade – Parsley sauce
Pieuvre – Octopus
Piment – Pepper (vegetable)
Pintade – guinea-hen
Pommes de Terre – Potatoes
Pommes Rouges – Red apples
Poire – Pear
Poireau – Leek
Poisson – Fish
Poivre – Pepper (spice)
Potage – Hearty soup
Prune – Plum
Pruneau – Prune
Radis – Radish
Raie – Ray
Raisin – Grape
Râs al hânout – North African spice mix often seen in France
Rascasse – Scorpion fish
Ratatouille – Sautéed and stewed vegetable dish
Riz – Rice
Romarin – Rosemary
Rouget – Red mullet
Sanglier – Wild boar
Sarrasin – Buckwheat
Saucisse/ saucisson – Sausage
Sauge – Sage
Saumon – Salmon
Seigle – Rye
Sel – Salt
Sucre – Sugar
Thym – Thyme
Tomate – Tomato
Truffe – Truffle
Truite – Trout
Vanille – Vanilla
Veau – Veal
Viande – Meat
Vinaigre – Vinegar
Yaourt – Yogurt

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Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. We specialize in luxurious custom designed vacations, events and incentives related to food and wine. We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals).

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