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Here are some terms that one might encounter on a menu in France :
A
- abats
- abricot (an apricot, a stone fruit)
- à emporter
- agneau (lamb-meat)
- ailloli (a dish found in southern France, consisting of salted cod and garlic mayonnaise)
- à la carte (this term indicates that you may order only from a fixed list of options, which are shown on a menu; alternatively, it may indicate that each dish is priced)
- aïoli
- alose (a shad/alewife/rock herring, a kind of fish)
- amande (an almond, a kind of tree nut)
- ananas (a pineapple, a fruit)
- anchoïade
- anchois (an anchovy, a kind of fish)
- andouillette (a French sausage, a specialty of Lyon, Troyes and Cambrai, traditionally made from the colon and stomach of a pig, but sometimes from the intestines of a pig or cow, and considered an acquired taste)
- anguille (eel, a kind of fish)
- AOC (a French label used to distinguish goods of prime quality)
- artichaut (an artichoke, a vegetable)
- asperge (asparagus, a vegetable)
- aspic (a dish in which the ingredients are set into a jelly-like substance)
- aspic de volaille
- assiette (a dish, a plate of food; a plate, a piece of crockery)
- assiette anglaise
- au gratin
- avocat (an avocado, a fruit)
B
- baba au rhum
- banane (a banana, a fruit)
- barbet (red mullet)
- barbue (a kind of fish)
- bavaroise (a kind of jelly; a drink, consisting of hot milk and chocolate)
- béarnaise
- bécasse (a woodcock, a type of bird)
- beignet (a type of fried fritter — in Louisiana, typically covered in powdered sugar, in France, typically involving some fruit)
- betterave (a beet, an edible root)
- beurre (butter)
- beurre salé
- bière (beer, an alcoholic beverage)
- bière blonde
- bière à la pression
- bière brune
- bière panache
- bifteck (beefsteak, steak)
- biscuit (a biscuit)
- bisque (a soup made with crayfish and other ingredients)
- blanc de blancs (a white wine made with white grapes)
- blanquette (a stew of vegetables and calf, lamb, or seafood, with white sauce)
- bleu (blue; blue cheese)
- bleu d’Auvergne (a kind of blue cheese)
- bœuf/boeuf (beef)
- bœuf bourguignon
- bœuf en daube
- bœuf miroton
- bœuf mode
- bolet
- boudin blanc
- boudin noir (black pudding)
- bouillabaisse
- bouillir
- bouillon
- boulette
- bourride
- braiser
- brandade
- bilig
- brioche
- brochet
- brochette
- brugnon
- brûlot
- brut
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
V
W
Y