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Explore the exquisite world of French cuisine, where each meal is a celebration of flavors and traditions. From the pièce de résistance, the heart of every meal, to decadent desserts like crème brûlée and éclairs, French gastronomy offers an array of culinary delights. Experience the finesse of a soufflé or the rich taste of foie gras, and indulge in comforting classics like potage and fondue. Whether at a cozy café or an elegant restaurant, immerse yourself in the art of French dining, defined by etiquette, gourmet pleasures, and a true passion for food.
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Restaurant- A restaurant prepares and serves food, drink and dessert to customers.
Terrine- Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.
Gratinée- Cooked so as to form the gratin- with a melted cheese top layer
Meringue- A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.
Pâté- a mixture of meat or seafood ingredients to create a spread
Potage- strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.
Chef (cuisinier)-a person who cooks professionally in a professional kitchen setting
Soufflé- light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.
Fondue- dish of melted cheese or chocolate in which you dip croutons or fruit.
Escargots- a dish of cooked land snails, usually served as an appetizer.
Éclair- a long, thin pastry made with choux dough and filled with a crème.
Caramel- firm chewy candy made from caramelized sugar and butter and milk
Rôtisserie- a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.
Frappé- a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.
Maître d’- a dining-room attendant who is in charge of the waiters and the seating of customers
Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.
Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed
Apéritif-alcoholic beverage taken before a meal as an appetizer
Amuse- gueule- a small appetizer that is served before a main meal begins
Table d’ hôtes- a meal, usually of several preselected and fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a long table.
Dinette- A nook or alcove located in or near a kitchen and used for informal meals.
Canapé-a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.
Crudités-traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.
Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.
