french word for food presentation

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

• Recipe Index

French Cooking Terms

Dec 16, 2023 by Judith Coates · This post may contain affiliate links · Leave a Comment

As an Amazon Associate, I make a profit on qualifying purchases.

A French Cuisine Glossary

French cooking terms are often seen in recipe books and restaurants. They are there to guide you with the dishes, but can sometimes be confusing if you don't know what they mean. Here is an alphabetical list of common food words that will help!

How often have we seen a recipe we like, but are not sure what the cooking terms mean?

Here is a list of the most common French cooking terms to help you with your recipes and understanding restaurant menus.

For Your Convenience French Cooking Terms In Alphabetical Order

Acidulate: To make foods or liquids slightly acidic by adding vinegar or lemon juice to it.

Affriander: A French term for an appetizing presentation to a dish.

Affrioler: A French term for enticing one’s guests to the table with hors d’oeuvres and small samplings.

Arroser (baste): To spoon melted butter or fat or liquid over food as they cook.

À La: A French term meaning “in the style of”

À La Carte: A French menu term referring to the price of individual items. One of the French cooking terms most often seen on the menu in restaurants.

Amuse Bouche means ‘amuse the mouth’ – small samples of food offered before a meal to whet the appetite.

Aperitif: a light alcoholic beverage served before a meal.

Assation: A term for cooking foods in their own natural juices without adding extra liquids.

Au Bleu: A French term for the method of preparing fish the minute it has been killed – the fish is plunged into a boiling court bouillon, which turns the skin a metallic blue colour.

Au Jus: A French term for meats served in their natural juices.

Au Poivre means ‘with pepper’, either coating the meat with peppercorns or serving with a pepper sauce.

Baguette : the word means “wand”, and this is the cheapest and most popular bread, varying from excellent to mediocre. It will last a day at the most, and comes in three forms: ‘ordinary’, with a crisp golden crust; ‘baguette moulée’, manufactured in an industrial bread oven, and recognized by a fine lattice pattern on the underside; ‘baguette farinée’, which is paler in color because the crust has been covered with flour before cooking. Your own French Baguette .

Baguette (or pain) aux céréales : a slightly healthier version made from wholegrain flour with added fiber from seeds and grains. Also comes in the form of a pavé — a loaf.

Bain-marie: A water-bath for oven cooking delicate terrines and desserts. Usually the dish is placed in a roasting tin half filled with water in the oven.

Baste: To spoon, brush or pour fat over a roast as it is cooking to add flavor and to glaze it.

Batard : a half-length baguette.

Beurre Manié: A paste made by mixing equal quantities of butter and flour. It is stirred into stock or sauce at the end of the cooking to aid thickening.

Beurre noisette: A simple sauce made by cooking butter until it is brown and ‘nutty’

Blackened: A technique where meat or fish is coated with a seasoning and then seared in a cast-iron skillet in which oil has reached its smoking point.

Blanch (blancher): To plunge food into boiling water and boil it until it has softened or is partially cooked. It is used to remove a strong taste from some foods such as cabbage or onions.

Blanchir: To place in boiling water so as to whiten and loosen the skins, usually of meats.

Blanquette: A meat stew, usually of veal, with an egg and cream sauce and garnished with onions and mushrooms.

Blend (mélanger): To mix less vigorous than beating, using a fork or spoon.

Bleu: French term for a cut of meat cooked until is only warmed through or rare.

Blondir: A French term for lightly browning foods in a fat.

Boil (bouillir): Liquids heated until they are rolling and sending up bubbles. A slow boil is when there is only a bubble here and there – to simmer. When there is very little movement in the water – to poach.

Bon Femme: A French term used to describe food cooked in a simple or rustic manner.

Bouquet Garni: This is one of the French cooking terms most often seen. It is a bunch of herbs used to flavor dishes usually consisting of parsley, thyme, bay and celery leaves.

Braise (braiser): To brown food in fat then cook in a casserole with a small amount of liquid.

Brioche : a buttery sweet bread, perfect for bread-and-butter pudding, although it rarely lasts that long! Try this lovely French Brioche bread .

Brulée: A French term to describe ‘burnt’ as in crème brulée.

Brunoise: A French term used to describe a specific cut or mixture of vegetables – usually small dice, braised in butter.

Capers: Are flower buds from the Caper bush, also called Flinders Rose. The flower buds and caper berries are pickled and used in dishes for flavoring. They have a mustard and black pepper taste.

Cartouche: Is a piece of parchment paper that is used to keep (usually meat) submerged when braising or placed on the top of sauces or pudding to prevent a skin from forming on the top.

Castor Sugar: Is a very fine sugar between the consistency of white granulated sugar and icing sugar (or powdered sugar). To create your own castor sugar buzz granulated sugar in the blender until finer but not powder (being careful not to breathe in the dust).

Champignon: A French term for any edible mushroom or the particular dish they accompany like Buttered Chanterelles

Charcuterie: Products such as salami, sausages, pates and similar forcemeats usually based on pork and pork offal.

Court bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.

Couronne : bread in the shape of a ring.

Croquettes: Small fish cakes or meat and/or vegetable rissoles.

Deglaze (deglacer): After meat has been sautéed or cooked in a pan, liquid is poured in and the bits of meat and juices scraped into the liquid. This deglaze is important for a good sauce.

Degrease (degraisser): To remove fat from the surface of hot liquids.

Dice (couper en des): To cut food into cubes the shape of a dice.

Farci: Stuffed.

Ficelle : a long and thin baguette, with a lot of crust. The ficelle does need to be eaten promptly as the inside dries out very quickly.

À la Ficelle: Suspended by a length of string as in Ficelle Parde, which is covered in shredded cheese. Ficelle means string in English.

Flambé: is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames as in Crepes Suzette Flambé Classic . The word means "flamed" in French. (From Wikipedia)

Flute : a fatter baguette, twice the size of a baguette, with a higher ratio of dough to crust.

Fold (incorporer): To blend a delicate mixture such as egg whites when beaten e.g. soufflé.

Fouetter (Beat): To mix food or liquid thoroughly using a spoon, fork or whisk etc.

Fumet: Concentrated fish stock.

En Gelée: Cold, jellied.

Gibelotte: Meat stewed in wine in a casserole.

Au Gratin: To brown the top of a dish either in the oven or under a grill. Usually of cheese like Cauliflower au Gratin or breadcrumbs mixture.

Julienne: To cut vegetables or citrus rind into short, thin strips. Vegetables used to garnish are often cut in this manner to decorate.

Lardon: Are thin cubes or strips about ¼ inch thick of bacon fat from pork, used to add flavor to dishes.

Manons: Chocolate filled with fresh cream.

Maquereau: mackerel

Marc: grape spirit

Marcassin: young wild boar

Marchand de vine: wine merchant

Marinate: To soak foods in a liquid so as they absorb the flavor for example beef marinated in red wine. Again this is one of the French cooking terms we most often use.

Mariné: marinated

Mariniére: Moules à La Marinière ( Mussels In Wine Sauce ) A delicious French dish with mussels cooked in white wine sauce.

Mesclun: A salad mix of young lettuce leaves and herbs such as rocket, lamb’s lettuce, dandelion leaves, basil, chervil and endive. Traditionally found in the south of France.

Mirepoix: A flavoring employed mostly in braising meat, which is usually composed of finely diced or chopped carrots, leeks, onions, celery, lean bacon and bay leaf and thyme, all cooked gently in oil or butter.

Nap, napper: To cover food with a sauce

Pain de campagne :  ‘country’ bread, suitable for meats, cheeses and soups with a thick crust and dense wholegrain dough, and certain not to last more than a day.

Pain complet : wholegrain loaf.

Pain levain : sourdough bread. Slightly acidic, and goes well with strong flavours such as smoked salmon and foie gras.

Pain de mie : is the closest you’ll get to a traditional British (or American) loaf, though you will rarely find it in boulangeries—you’ll have to try the supermarket.

Pain aux noix : as the name suggests, bread spiced with nuts

Pain de seigle : rye bread. Less intense rye flavor than its northern European equivalent, because it is diluted with white flour.

Pain au chocolat  is a light buttery individual bread flavored with chocolate, sometimes called a  chocolatine .

Paupiette: Thin rolled, stuffed escalope slice of meat.

Pommade: Softened or whipped butter to be added to a dish.

Roux: A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.

Sauté: To fry lightly and quickly in a small amount of butter of fat, tossing and turning, during the cooking process, instead of allowing to sizzle.

Velouté: A thick cream soup. Potage Veloute Aux Champignons (Cream of Mushroom Soup)

Didn't find the word(s) you are looking for? Try Gayot.com

Once you have an idea of what the French cooking terms mean it will make it much easier when making your wonderful French recipes.

You will find French cooking terms used in many cook books and it is useful to have a knowledge of them.

I do hope these have helped a little.

You might also find French Food Words For Travel and Oven Temperature Conversion useful too.

Not sure where to go from here? Start with How To Season Food , or Traditional French Recipes .

Recommended Recipes To Select

Reader Interactions

No Comments

If you tried this recipe please let us know. Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

French Food Vocabulary (100+ Words With Pictures)

By: Author David Issokson

Posted on Published: September 13, 2012  - Last updated: June 17, 2024

French Food Vocabulary

On this page you’ll find an extensive list of over 100 French food vocabulary words. Learning the basic food terms is very important as French culture places a heavy emphasis on food and eating. The French word for food is la nourriture . The following list is broken down into categories including meats, vegetables, breads, dairy and more.

Meats – La Viande

The French are the masters of cooking meat dishes. One area of confusion for students learning French is which word to use for chicken. Le poulet is the word used to refer to any dish made with chicken. “ Je mange du poulet ce soir” means I’m having chicken tonight.

However, la poule refers to the living female chicken. With regards to turkey, la dinde refers to the meat while le dindon refers to the live male animal.

• l’agneau lamb
• l’oie goose
• la côte de boeuf beef rib
• la côtelette chop
• la couenne rind
• la dinde turkey
• la viande meat
• la viande cuite cooked meat
• la viande hachée ground meat
• la viande maigre lean meat
• la viande rouge red meat
• la volaille poultry
• le bacon bacon
• le bifsteck d’alouyau sirloin steak
• le blanc chicken breast, white meat
• le boeuf beef
• le coeur heart
• le filet fillet
• le foie liver
• le giber game
• le jambon ham
• le lapin rabbit
• le mouton mutton
• le porc pork
• le poulet chicken
• le steak de boeuf beef steak
• le veau veal
• le venaison venison
• les cuisses de grenouilles frogs legs
• les saucissons sausages

Seafood and Fish – Les Fruits de Mer et Le Poisson

The French word for fish is le poisson . A related word, la pêche refers to the activity of fishing. Hence, “Je vais à la pêche” translates to I’m going fishing.

The word le fruit de mer refers to seafood. Thus, “Je commande une pizza aux fruits de mer” means I’m ordering a seafood pizza. Be careful of the word homard , which means lobster.

The -h is an aspirated -h. Thus, when preceded by the direct article (le) lobster is le homard and not l’homard .

• l’aiglefin haddock
• l’écrevisse crayfish
• l’espadon swordfish
• le homard lobster
• l’huître oyster
• la coquille Saint-Jacques scallop
• la crevette prawn/shrimp
• la daurade sea bream
• la limande-sole lemon sole
• la lotte monkfish
• la maquereau mackerel
• la morue cod
• la moule mussel
• la pieuvre octopus
• la raie skate
• la sardine sardine
• la seiche cuttlefish
• la sole sole
• la truite trout
• le bar sea bass
• le calmar squid
• le clam clam
• le crabe crab
• le flétin halibut
• le merlan whiting
• le poisson fish
• le saumon salmon
• le thon tuna

Bread & Pasta

While the quintessential French bread is the baguette , there are various kinds of baguettes. A baguette classique, also known as a baguette parisienne or baguette blanche (white baguette) is the most common type of baguette.

The second most common baguette is the la baguette de camapgne (countryside baguette). This baguette is also referred to as la baguette rustique , or rustic baguette.

• le bagel bagel
• la baguette baguette
• le pain bread
• la farine complète brown flour
• le pain au chocolat chocolate bread
• le pain de maïs corn bread
• le biscuit scandinave crispbread
• la croûte crust la croûte
• le pain plat flat bread
• le pain aux raisins secs fruit bread
• le pain complet granary bread
• le petit pain le petit pain
• les pâtes pasta
• le pita pita bread
• le riz rice
• le pain de seigle rye bread
• le pain aux graines seeded bread
• la farine avec la levure self-raising flour
• la tranche de pain slice of bread
• le pain tranché sliced bread
• le pain au bicarbonate de soude soda bread
• le pain au levain sourdough bread
• la faine traitée strong flour
• le pain grillé toast
• le pain blanc white bread
• la farine blanche white flour
• le pain de son wholemeal bread
• la farine brute wholemeal flour
• la levure yeast

Dairy Products – Les Produits Laitiers

The French have a limitless list of different kinds of dairy products. For those with allergies to cow’s milk, it’s important to be able to express this concern in a restaurant.

“Je suis allergique au lait de vâche” means I’m allergic to cow’s milk. “J’ai l’intolérance au lactose” means I have lactose intolerance.

Alternatives to cows milk are le lait de chèvre (goat milk), le lait d’amande (almond milk) and le lait de soja (soy milk).

• la crème allégée single cream
• la crème cream
• la crème épaisse double cream
• la crème fouettée whipped cream
• la glace ice-cream
• la margarine margarine
• le babeurre buttermilk
• le beurre butter
• le bleu blue cheese
• le camembert camembert
• le fromage blanc cottage cheese
• le fromage à crème cream cheese
• le fromage à pâté dure hard cheese
• le fromage à pâté semi-molle semi-soft cheese
• le fromage à pâté molle soft cheese
• le fromage de chèvre goat cheese
• le fromage râpé grated cheese
• le lactose lactose
• le lait condensé condensed milk
• le lait de brebis sheep’s milk
• le lait de chèvre goat’s milk
• le lait de vache cow’s milk
• le lait demi-écrémé semi-skimmed milk
• le lait écrémé skimmed milk
• le lait en poudre powdered milk
• le lait entier whole milk
• le lait homogénéisé homogenized milk
• le lait milk
• le lait non-pasteurisé unpasteurized milk
• le lait pasturisé pasteurized milk
• le milk-shake milkshake
• le pudding pudding
• le yaourt surgelé frozen yogurt
• le yaourt yogurt
• les oeufs eggs

Desserts – Les Desserts

The French are experts at desserts and the following is therefore a very short list. The word for cake is le gâteau and the word for pie is la tarte .

When expressing a specific kind of cake or pie, it must be followed by à + the flavor. Thus, a chocolate cake is le gâteau au chocolat and an apple pie is la tarte aux pommes .

• la brioche sweet bun
• la bûche de Noël Christmas cake
• la confiture jam
• la crème anglaise custard
• la crême glacée ice cream
• la gelatine jello
• la mousse au chocolat chocolate mousse
• la salade aux fruits fruit salad
• la tarte pie
• la tarte au sucre sugar pie
• la tarte aux pommes apple pie
• le beignet doughnut
• le chocolat chocolate
• le flan flan
• le gâteau cake
• le gâteau au chocolat chocolate cake
• le gâteau au citron lemon cake
• le gâteau au fromage cheesecake
• le gâteau aux carottes carrot cake
• le gâteau aux pommes apple cake
• le miel honey
• le sucre sugar
• les biscuits cookies
• les bonbons candy
• les choux à la crème cream puffs
• les crêpes crepes
• les croissants au beurre butter croissants
• les gaufres waffles
• les muffins muffins
• les pâtisseries cakes/pastries

Vegetables – Les Légumes

The following is a very comprehensive list of vegetables. Note that there are two commonly used words for potato: la pomme de terre and les patates .

Les patates is the less formal of the two terms. Similar to the term for lobster ( homard ), the -h in les haricots (beans) is also an aspirated -h. Thus, you must say le haricot and not l’haricot .

• l’ail garlic
• l’artichaut artichoke
• l’asperge (f) asparagus
• l’aurbergine aubergine (egg plant)
• l’échalote shallot
• l’endive chicory
• l’igname yam
• l’okra okra
• l’onion onion
• l’oseille sorrel
• la bette swiss chard
• la bettrave beetroot
• la carotte carrot
• la chicorée endive
• la ciboule spring onion
• la citrouille pumpkin
• la courge marrow
• la courge gland acorn squash
• la courge musquée butternut squash
• la courgette courgette
• la courgette zucchini
• la fève broad bean
• la germe de soja bean sprout
• la laitue lettuce
• la lentille lentil
• la patate douce sweet potato
• la pomme de terre potato
• la roquette arugula
• la salade salad
• la tomate cerise cherry tomato
• le bambou bamboo
• le brocoli broccoli
• le céleri celery
• le champignon mushroom
• le chou cabbage
• le chou chinois pak-choi
• le chou de Bruxelles brussel sprout
• le chou frisé kale
• le chou précoce spring greens
• le chou-fleur cauliflower
• le concombre cucumber
• le fenouil fennel
• le fruit de l’arbre à pain bread fruit
• le gingembre ginger
• le haricot vert green bean
• le maïs corn
• le manioc cassava
• le navet turnip
• le panais parsnip
• le petit pois garden pea
• le piment chilli
• le pissenlit dandelion
• le poireau leek
• le pois chiche chick pea
• le poivron bell pepper
• le poivron pepper
• le radicchio raddicchio
• le radis radish
• le raifort horseradish
• le soja soy bean
• le taro taro root
• le topinambour Jerusalem artichoke
• le truffle truffle
• les coeurs de palmier palm hearts
• les épinards spinach
• les haricots beans
• les pommes de terre potatoes

Fruit – Les Fruits

The following is an extensive list of words for different kinds of fruit. The word for grapes can cause a bit of confusion. The word for grapes is les raisins . The reason that this is confusing is that raisins in English refers to dried grapes.

What the English call raisins are les raisins secs (dried grapes) in French. It is also very easy to confuse the French word for plum, which is la prune . The translation for the English prune is le pruneau .

• l’ananas (m) pineapple
• l’avocat (m) avocado
• l’olive (f) olive
• l’orange (f) orange
• la banane banana
• la canneberge cranberry
• la cerise cherry
• la châtaigne chestnut
• la clémentine clementine
• la datte date
• la figue fig
• la fraise strawberry
• la framboise raspberry
• la groseille currant
• la groseille à maquereau gooseberry
• la mandarine Mandarin orange
• la mûre blackberry
• la myrtille blueberry
• la nectarine nectarine
• la noisette hazelnut
• la pastèque watermelon
• la pêche peach
• la poire pear
• la pomme apple
• la prune plum
• le citron lemon
• le citron vert lime
• le kaki, la plaquemine persimmon
• le kiwi kiwi
• le melon melon
• le melon miel honeydew melon
• le pamplemousse grapefruit
• le raisin grape
• le sureau elderberry

Tropical fruit

Tropical fruits typically do not grow in France. Thus, almost all names for tropical fruits come from other languages and resemble the English equivalents. For coconut ( la noix de coco ), the word noix translates to nut.

• la carambole star fruit
• la goyave guava
• la grenadille passion fruit
• la longane longan
• la mangue mango
• la noix de coco coconut
• la papaye papaya
• la pomme cannelle sugar-apple
• le cantaloup muskmelon
• le durian durian
• le fruit du dragon dragon fruit
• le jaque jackfruit
• le litchi l ychee
• le mangoustan mangosteen
• le pomelo pomelo
• le ramboutan rambutan
• le tamarin tamarind

Canned, luxury, other

The list of canned and luxury foods contains many anglicisms, which are words that are borrowed from English. Examples are le ketchup, les chips and le caviar.

• l’huile d’olive olive oil
• l’huile végétale vegetable oil
• la compote de pomme apple sauce
• la mayonnaise mayonnaise
• la moutarde mustard
• la nourriture pour bébés baby food
• la pizza pizza
• la sauce bolognaise bolognese sauce
• la sauce tomate tomato sauce
• la vinaigrette salad dressing
• le beurre de cacahuète/d’arachide peanut butter
• le caviar caviar
• le ketchup ketchup
• le pâté de campagne pâté
• le poivre pepper
• le potage, la soupe soup
• le sandwich sandwich
• le saumon fumé smoked salmon
• le sel salt
• le tassergal bluefish tuna
• les chips potato chips
• les épices spices
• les frites French fries
• les sardines sardines

Let’s review French food words:

Download PDF Vocabulary List

Here you can learn about the top-10 French dishes . Once you get these words down check out more related vocabulary lists: Restaurant phrases , coffee , wine , drinks and fast food .

More French lessons by David Issokson

Related lessons:

• Guide to French table manners
• “Bon Appétit” meaning and usage
• Drinks/beverages vocabulary
• How To Order Food In French
• French cheeses

Discover more:

• Food vocabulary (video)
• Food words PDF

See all French vocabulary lists

Sharing is caring!

David Issokson

David Issokson is a lifelong language learner and speaks over seven languages. Of all the languages he speaks, he's the most passionate about French! David has helped hundreds of students to improve their French in his private lessons. When not teaching or writing his French Word of the Day lessons, David enjoys his time skiing, hiking and mountain biking in Victor, Idaho.

See all posts by David Issokson

100+ French Food Vocabulary

By: Author Christine Rogador

Posted on Published: February 2, 2023  - Last updated: March 9, 2023

Wherever you are in the world, daily talks include discussions about food (la nourriture). A well-stocked food vocabulary in French comes in handy when you are eating at a restaurant, buying groceries, or discussing what you will eat for lunch with your family members or friends.

Today, we’ll explore French food vocabulary and look at a list of common food phrases in French. You’ll be able to say specific foods, meal titles, and essential food-related verbs.

Check out these articles for more French vocabularies:

• School Subjects In French
• Water In French
• Friend In French
• How Much In French

Things you'll find in this article

1. Daily meals in French – Les repas de la journée

2. meal-related words, 3. les fruits – fruits, 4. les légumes – vegetables, 5. les viandes et les volailles – meat and poultry, 6. les fruits de mer – seafood, 7. les produits laitiers – dairy products, 8. cuisines française – french foods/dishes, 9. bread – le pain, 10. les boissons – beverages, drinks, 11. les condiments – condiments, 12. other food products, 13. verbs and phrasal verbs for food in french.

Le déjeuner, also known as lunch, is considered the most important meal of the day in France. Yet, the French typically consume three meals per day. There is an additional food break for those students who are in school.

Here are the French words for each meal of the day.

• Le petit déjeuner (7h-9h) – Breakfast
• Déjeuner (12h-14h) – Lunch
• Le goûter (16h-17h) – School snack
• Le dîner (19h-21h) – Diner

Whether eating at home or out, you’re bound to come across the following terminology. Before you order something that goes against your dietary choices, make sure you know and understand these French terms!

• le menu – Menu
• le restaurant – Restaurant
• la restauration rapide – Fast food
• la salle à manger – dining room
• l’entrée – starter
• le plat principal – main course
• le fromage (optional – cheese
• le dessert – dessert
• la soupe – Soup
• la salade – Salad
• le végétarien – Vegetarian
• végétalien – Vegan
• sans gluten / sans lactose – Gluten/lactose-free

Fruits are in the dietary recommendations of many countries. In France,they are  sometimes called “mûrs” (ripe/mature) and other times “pas mûrs” or “verts” (not ripe/green).

And if you had to memorize just one verb associated with fruits, it would be “éplucher” (to peel).

• la cerise – cherry
• la fraise – strawberry
• l’orange – orange
• le pamplemousse – grapefruit
• la poire – pear
• la pomme – apple
• la rhubarbe – rhubarb

You can use these terms whether you like to consume them “crus” (raw) or “cuits” (cooked). A “crudités” or “vegetable platter” is a popular menu item in many restaurants (a plate with salad and raw vegetables).

Tomatoes and cucumbers are fruits that are considered vegetables in France, plus more vegetables and their French names.

• l’asperge – asparagus
• l’aubergine – eggplant
• la betterave – beetroot
• la blette – chard
• la carotte – carrot
• la cèpe – porcini mushroom
• le chou-fleur – cauliflower
• le concombre – cucumber
• la Courge – squash
• le Courgettes – zucchini
• l’épinard – spinach
• le fenouil – fennel
• la laitue – lettuce
• le mange -tout – snow peas
• le navet – turnip
• le petit pois – pea
• le panais – parsnips
• la pomme de terre – potato
• le poireau – leek
• le radis – radish
• la tomate – tomato

In France, a specialized meat store is known as “la boucherie” (similar to a butcher’s stall). The same shop will frequently sell “charcuterie” as well. These are the meats you’ll find in a boucherie in France.

• la bœuf – beef
• les oeufsv – eggs
• le poulet – chicken
• le poisson – fish
• le porc – pork
• le veau – veal

You can find seafood on the menus of restaurants, or you can purchase it at poissonnerie (fish shops). If you are traveling to the south of France and are interested in sampling some of the region’s most well-known dishes, the following items are likely to be on the menus of the restaurants you visit.

• le Cabillaud – cod
• le Calamar – squid
• le Crevettes – Shrimp
• le Gambas – large shrimp
• la Étrille – small crab
• les Huîtres – Oysters
• la Limande – sole-like ocean fish
• la Lotte – monkfish
• les Moules – mussels
• le Noix de St. Jacques – sea scallops
• les Palourdes – Clams
• la Seiche – large squid
• la Truite   – trout

Some of France’s most celebrated exports are Brie, Camembert, Roquefort, Bleu d’Auvergne, Munster, and Comté.

The nation’s love of cheese, however, does not represent the full extent of the dairy products to which it is devoted. The French have an insatiable appetite for any dairy product, whether it’s yoghurt, crème, crème fraiche, butter, or milk-based pastries.

Here’s how to say the above-mentioned dairy products in French.

• le beurre – butter
• le fromage frais: fresh cheese
• le lait: milk
• les yaourts nature: plain yogurts

French cuisine is based on the principle that a few carefully chosen ingredients can be combined to create indelible, world-famous dishes.

In fact, UNESCO recognized the importance of French food to world culture by including it on its list of intangible cultural treasures in 2010. Read on to learn about and taste a few classic French cuisine on your next trip to France!

• Acras de Morue – codfish cakes
• Boudin noir – Blood sausage.
• Charcuterie – these are different cold cuts, cheeses, fruits,nuts and other food items  artfully arranged in a board or tray.  Usually served as an appetizer or snacks.
• Cassoulet – a hearty casserole made of white beans, confit of duck or goose
• Coq au vin – this is slow-cooked chicken in a mix of  red wine, seasonings and vegetables
• Cuisses de Grenouilles – Frogs legs
• Friture – this refers to a plate of fried small fish or other seafood
• Galette – a crêpe made of buckwheat flour that originated in Brittany, Normandy and French Guiana.
• Grattons – these are crispy fried pieces of pork, like cracklings
• Oeuf en meurette – a dish that refers to poached egg in red wine sauce
• Pâté – a paste, pie or loaf filled with a forcemeat of pork, poultry, fish or beef
• Quenelles – a creamed fish or meat combination with breadcrumbs and a light egg binder that is moulded into an egg-like shape and then fried
• Ragoût – the stew of meat or vegetables.

Bread comes in different shapes and sizes, but the French and French cuisine are most closely connected with that particular staple.

Given that bread is a fixture in French cuisine and that baguette is the food item most French people miss when they travel, the cliches may have some basis in fact. Here are some of the most common French breads and how to say them.

• la baguette –  baguette
• les biscottes – crispbreads
• la brioche – sweet bread
• le pain complet – wholemeal bread
• le pain céréale – cereal bread
• le pain de campagne – farmhouse bread
• le pain de seigle – rye bread
• un toast – toasted bread

In France, as in the rest of the world, a meal is not considered to be finished until the appropriate beverage has been consumed. Here is how to say the name of a few different beverages in French, ranging from hot chocolate to wine.

• chocolat au lait – hot chocolate
• jus d’orange – orange juice
• la bière – beer
• le café – coffee
• l’eau – water
• le thé – tea
• le vin – wine

RELATED READ: Water In French

Want extra cream in your coffee or mustard in your salad dressing? Here are the French words for some of the condiments and ingredients you’ll usually encounter at home or when dining out.

• la crème – cream
• L’huile – oil
• La mayonnaise – mayonnaise
• La moutarde – mustard
• Le poivre – pepper
• Le sel – salt
• la vanille – vanilla
• Le vinaigre – vinegar

Is there pasta in France? Do French people eat rice? The answer is yes to both questions, and you’ll find the following food products in many French dishes and sold in markets as well.

• l’avoine – oat
• La farine – flour
• Les pâtes – pastas
• le quinoa – quinoa
• Le riz – rice
• la semoule – semolina
• Le sucre – sugar

It will be very helpful for you to learn some verbs and phrasal verbs that you can use with French food vocabulary. 

In this section, you will find a collection of popular French verbs that you can use when talking about food.

• Acheter à manger – to buy food
• Apporter à manger – to bring food
• Avoir faim – To be hungry
• Boire – to drink
• Consommer – to consume
• Déguster / savourer – to enjoy, to savor
• Déjeuner – to have lunch
• Dîner – to have dinner
• Faire à manger / Préparer à  manger – to cook food
• Grignoter – to snack, to nibble
• Goûter – to taste
• Manger – to eat
• Petit-déjeuner – to have breakfast

Hi, I’m Christine – a full-time traveler and career woman. Although I’m from the Philippines, my location independent career took me to over 40 countries and lived in 4 continents in the last 10 years, including France. A self-proclaimed Francophile, I love everything France.

Sharing is caring!

Which Language Do You Want to Learn?

• Inside Babbel
• Babbel Bytes

ARTICLES ABOUT

How to talk about food and drink in french.

It’s hard to argue with the stance that one of the best parts of French culture is the food, which seems to be largely made up of bread and cheese . If you watch movies about France or even visit the country on vacation, some of the most potent imagery you’ll see will feature flaky croissants, fresh baguettes, hunks of fragrant fromage and, of course, plenty of wine. That’s enough to get anyone’s mouth watering! Thus, if you’re going to learn basic French or travel to a francophone country and want to satisfy your appetite, it’s important to brush up on French food words and phrases.

We’ve compiled a quick guide to some of the most commonly used French food words (and drink words) that you might encounter at a quaint cafe, a fancy restaurant or a dinner party with long-lost relatives. If you study these words and phrases — and click the play button to hear how they’re pronounced — you’ll be ready to dine like a true personne française !

French Food Words To Whet Your Appetite

Meal-related words.

Food — la nourriture

To eat — manger

To drink — boire

Restaurant — le restaurant

Fast food — la restauration rapide

Menu — le menu

Breakfast — le petit déjeuner

Lunch — le déjeuner

Dinner — le dîner

Appetizer — l’entrée

Main course — le plat principal

Dessert — le dessert

Waiter — le serveur (m) / la serveuse (f)

The check — l’addition

Vegetarian — le végétarien  

Vegan — végétalien

Gluten/lactose-free — sans gluten / sans lactose

Bread — le pain

Cheese — le fromage

Soup — la soupe

Salad — la salade

Fruit — le fruit

Vegetables — les légumes

Potato — la pomme de terre

Beef — la viande de bœuf

Chicken — la poule

Pork — le porc

Fish — le poisson

Drink Words

Drink — la boisson

Beer — la bière

Wine — le vin

Water — l’eau

Juice — le jus

Coffee — le café

Tea — le thé

French food vocabulary for PowerPoint™️ LA NOURRITURE

What educators are saying

Also included in.

Description

Need an engaging and helpful visual to help you present French food vocabulary? This presentation for PowerPoint™️ is perfect for teaching common foods and drinks in your beginning French classroom. Use this to present la nourriture in your Core French or French immersion classroom.

Full of images to help visual learners, this presentation will help you introduce a huge variety of restaurant and food-themed words. Students will more than 75 different French foods and drinks as you click through the animated text to present the French words.

*Because some words can vary, there are some slides in Canadian French and the same slides using the European French terms. I hope this makes it easy to use the terms words are appropriate for your classes.

This presentation is perfect on its own, but it corresponds to my French food packet for core French , so if you want accompanying guided notes and homework activities, be sure to check it out!

Use this resource to:

• Present French foods and drinks
• Give students clear visuals to help quickly learn new words
• Formatively assess basic French using food vocabulary

Follow the presentation of the vocabulary with the 5 included practice slides you can use as a turn-and-talk activity or as questions for an exit ticket.

To make your job even easier, a printable French-English vocabulary list of all the words used is included.

The presentation is in French. The PowerPoint is NOT EDITABLE. Page backgrounds are flattened so you cannot lift the backgrounds, titles, or images. You CAN edit the text if you wish to relabel any words. You can also add or delete pages, and reorder the pages as you like.

Because I must respect the terms of use of the clip artists I've used, I am not able to provide an editable version . Thank you for understanding and for asking questions before purchasing.

✨ Bundle and save! ✨

This is part of my French food and drink bundle along with no-prep French food worksheets , games , Boom Cards™️ for listening comprehension , and more!

©Mme R's French Resources

All rights reserved by author.

Permission to copy for single classroom use only.

Questions & Answers

Mme r's french resources.

• We're hiring
• Help & FAQ
• Privacy policy
• Student privacy
• Terms of service
• Tell us what you think

French Food Names With 450 Pronunciation Recordings

Complete French food vocabulary list with audio. French names for 60 fruits + 50 vegetables + 30 meats + 30 fish etc… Audio recordings & English translations.

More than a necessity, in France food is an artform. Speaking about food in French is essential to communicate in French restaurants and markets, but food and French cuisine are also favorite topics of discussions among French people.

In this free French lesson, I’ll list essential food vocabulary such as French names of vegetables, fruits, meats etc…. As with any list, make sure that you learn the gender with the word: the two pieces of information should make one in your head.

This free French lesson – like many on French Today’s blog – features audio recordings. Click on the link next to the headphones to hear the French pronunciation.

First, let’s see how you say food in French.

How do you say food in French?

The most common way to say food is French is “ la nourriture “. You may also find “ l’alimentation ” for food in French, especially on stores to indicate they are food stores.

In older French, so in French literature for example, you may run into “ les victuailles (f)” for food, but that’s really old-fashioned.

A common French slang word to say food in French is “ la bouffe “. Note that you may also hear it used as a verb : “ bouffer ” instead of the regular way of saying ‘to eat’ in French: “ manger “.

This lesson took 4 full workdays to write, record, edit and publish.

Please consider supporting my free French lesson creation: we’re a tiny husband-and-wife company in France. Support us on Patreon or by purchasing our unique audiobooks to learn French . Instant download. Learn French offline, at home or on the go on any device!

Now, let’s learn the fruit names in French.

60 Fruits Names in French 🍎

How do you say fruits in french.

The French word for fruit is “ le fruit “. It’s spelled the same but the French pronunciation is very different!

“ Un fruit ” is a masculine word in French. In the plural, the final s is silent “ des fruits “.

⚠️ In French, we wouldn’t say ‘a piece of fruit’. Just “ un fruit “.

Now let’s look at how we say fruits names in French.

Fruit names in French

Here is a list of fruit names in French and English.

French fruit names

Citrus fruit names in French

Berry fruit names in French

Exotic fruit names in French

And now let’s talk about vegetables in French.

50 Vegetables Names in French 🥕

How do you say vegetables in french.

The French word for vegetables is “ les légumes “. We usually talk about vegetables in the plural, but the word is masculine: “ un légume “.

⚠️ The word “ le légume ” is confusing in English because it looks like another English word ‘legume’. ‘ A Legume’ is a kind of vegetable, and in French it’s called “ une légumineuse “.

So make sure that when you learn the French word for veggies “ les légumes ” you bring out mental images of veggies 🥦🥕🥒, not the English word which could lead to confusion…

How do you say vegetarian in French?

Vegetarian in French is “ un végétarien ” in the masculine, “ une végétarienne ” in the feminine.

Vegetarian food would be “ la nourriture végétarienne ” and ‘a vegetarian diet” is “ un régime végétarien “.

Watch out that many French people think someone who is vegetarian eats fish, poultry, eggs, seafood… Anything but red meat. So you might want to explain precisely what you do eat, and research names of common French dishes that you could eat. 

What about vegan in French, or flexitarian? I wrote a specific article about being vegan in France with more vocabulary and tips. Follow the link to read more!

And now let’s study the vegetable names in French.

List of vegetables names in French

Green leaf vegetable names in french.

Squash vegetable names in French

Root vegetable names in French

Other Vegetables names in French

French food vocabulary is covered thoroughly in my French learning method : because food is such an important and common conversation topic in France, many chapters of the novel’s story illustrating my method take place in restaurants, markets, supermarkets. or in the kitchen.. Learning French within the context of a level-appropriate story is the best way to learn French !

A new approach to learning both traditional and modern French logically structured for English speakers.

More Details & Audio Samples

Now let’s see the names of nuts in French.

10 Nuts Names in French 🥜

How do you say nuts in french.

The French word for nuts as a family is “ les noix ”. We also call them “ les fuits à coque ” (fruits with a shell) but it’s much less common. The French word “ une noix ” is spelled with a silent x in the singular and the plural.

⚠️ “ Une noix ” is also the way we say a precise type of nut, a walnut.

How do you say “I’m allergic to nuts” in French?

To say ‘I’m allergic to nuts’ in French, we say: “ Je suis allergique aux noix ”, or “ je suis allergique aux fruits à coque ”.

If like me, you only have a problem with walnut, you’ll have to be a bit creative : “ je suis allergique aux noix… Enfin, seulement aux noix “noix”… les noix du noyer (walnut tree)… pas les pistaches ou autres noix… ”

Please be aware that nut allergy is much less common in France than it is in the US for example, so people are much less aware of this problem, and therefore much less cautious.

List of Nuts names in French

We use both the word “ une châtaigne ” and “ un marron ” to talk about chestnuts in French . Follow the link for more on this subject and a fun French practice video I shot during my vacation in the Ardèche region.

10 Dry Food in French: Carbs etc… 🍝

Honestly, I’m not sure how to name that section…

In French, the word for carbs is “ les glucides (m)”. Maybe I should call them ‘dry French food’… ‘French pantry essentials’… What do you think??

As a side note, we don’t eat all that many dry beans in France. In some countries, beans are an essential part of the daily diet. It’s not so in France and I really don’t know the names of the different kind of dry beans in French!

If there’s a bilingual dry bean expert out-there who would like to help me complete this list, please leave a comment with the dry bean names in French and English (you’ll have to be sure you do know them because I’ll trust you and just copy and paste! Please don’t make suggestions if you used an online translator since they are not reliable – yet).

Food in French: Bread 🥖

French bread is a super important element of our daily French food. A regular French person who is not on a special diet is pretty much going to eat bread at every meal.

I wrote a very extensive article covering the French bread vocabulary . Follow the link!

There’s also a lot of myths surrounding the French breakfast . That link will take you to another interesting article.

For now, let’s study some essential French food names for bread and breakfast.

Which brings me to another favorite French food: dairy products – and of course “ le fromage ” !

Dairy Products in French 🥛

French people like their dairy products… You should see our dairy aisle(s) in supermarkets… It’s just huge.

Here in Brittany, where I live, we prefer “ le beurre salé ” – salted butter. But you can also have “ le beurre doux ” – which is not salted.

How do you say dairy products in French?

To say dairy products in French, we say: “ les produits laitiers “.

How do you say I’m lactose intolerant in French?

To say ‘I’m lactose intolerant’ in French, we say: “ je suis allergique aux produits laitiers “.

Now let’s see the names of French dairies.

Would you know how to properly cut a single serving of French cheese ? Follow the link!

You may also enjoy this bilingual French / English conversation at a cheese shop in France.

Finally, if you’re looking for the French cheese names, I’ll send you to this other website with names of cheese in French and pictures . Great site indeed! I only wish they included an article before the names to show you weather it’s masculine or feminine …

Now let’s talk about eggs in French.

Eggs and Egg Dish Names in French 🍳

How do you say egg in french.

The French word for egg is “ un oeuf “. In the plural, it’s “ des oeufs “. As you can see, the French pronunciation is quite different from the spelling!

So let’s talk a bit about the pronunciation of “ oeuf ” in French.

How do you pronounce egg in French?

The word “ oeuf ” is a tricky French word because it’s going to change depending on the word which comes before.

• “ Un oeuf ”, an egg in French, is pronounced exactly as the French number “ un neuf ” – a nine. There is a strong liaison with the N, and the final F is pronounced.
• “ L’oeuf ”, the egg, F still pronounced.

So far, it’s not too bad. But wait for the plural form!

• “ Des oeufs ”, eggs in the plural, some eggs, is pronounced [dé zeu]. The F disappears, and the final S is silent. There is a strong liaison with the S of the des.
• The same thing is going to carry on for “ les oeufs ”, or “ six oeufs ”, “ douze oeufs ” (I chose some numbers often associated with eggs… big liaison in Z).

We also say “ une douzaine d’oeufs ” – twelve eggs.

7 Egg Dishes Names in French

Whether served sunny-side, scrambled or as an omelet, eggs tend to be undercooked in France compared to the US and the UK.

I have never seen an egg ‘over easy’ (sunny-side and then flipped to cook the other side) in France: I wouldn’t know how to call it… You will have to explain the concept to a French person! 

I wrote a really cute article featuring many pictures of my daughter Leyla when she was four, with a French egg prank . Follow the link!

Now let’s study the French vocabulary for fish and seafoods.

30 Fish and Seafood French Names 🐟

How do you say fish in french.

The French translation for fish is :  un poisson , des poissons .

As a food, fish is usually used with a French partitive article (some) : Tu veux manger du poisson ce soir ? Would you like to eat fish tonight?

⚠️ What out! “ un poisson ” has a “sss” sound. “ Le poison ” (poison) has a “z” sound.

Fish names in French

Seafood Names in French

France has a lot of seashore and rivers, so we enjoy a wide variety of fresh fish.

It’s not uncommon for seafood restaurants to serve whole fish, and you have to know how to separate the flesh ( la chair ) from the skin ( la peau ) and bones ( les arrêtes – f).

Same goes for crustaceans and seashells.

A fancy / gourmet restaurant however would serve all of these ready to eat.

Train your verb memory with short 6-minute drills in 25 different forms and tenses

30 Meat Names in French 🥩

How do you say meat in french.

The French word for meat is “ la viande “. “la viande” will refer to all kind of meat. The French word for poultry is “ la volaille “.

List of meat names in French

Poultry names in French

Ordering a Steak in France: How to say Rare, Medium… in French

If you are going to order some red meat, the waiter will ask: “ quelle cuisson ? ” which means ‘how would you like this cooked’? In comparison to the US and England, the French eat their meat much, much less cooked. 

Here is the vocabulary you’ll need to order a steak in French:

• Cru : raw. You don’t order a steak this way. But our famous “steak tartare” is raw beef with seasoning, and often a raw egg yolk on top…
• Bleu : very rare, seared outside but almost cold inside.
• Saignant : juicy when you cut, red but warm inside. This is what’s usually called “rare” in the US and the traditional way to serve steak in France. We use the term “rosé” for duck and veal.
• À point : medium rare. But you can expect it to still have some red inside.
• Bien cuit : medium to well done… depending on the willingness of the French cook!!

On the subject of steaks, would you know the adjectives we use to describe aged meat in French ? Click on the link for more.

OK… we’ve already covered quite a number of French food name don’t you think? What else is there?

Food in French: Seasonings 🧂

How do you say seasonings in french.

Well, there is two possible French translations for ‘seasonings’.

• Les condiments (m) is the French word for seasoning as in things used to season a dish : salt, pepper etc…
• L’assaisonnement (m) is the French word to comment on the seasoning of a dish.

Would you like to know how to comment on food in French ? Follow the link!

List of seasoning names in French

Now let’s get to my favorite kind of food: desserts!!!

Dessert Names in French 🍨

How do you say desserts in french.

The French word for ‘dessert’ is “ le dessert “. It’s exactly the same word as in English, but the pronunciation is quite different!

How do you pronounce dessert in French?

Just as in English, you have to be very careful:

• Le dessert – with a “ss” sound : dessert (think of icccccce cream)
• Le désert – with a [z] sound ; desert (think of… euh… zebras? Any zebras in the desert??? Why not…)

Note – there’s no tonic accent in French compare to an English tonic accent. More about French vs English pronunciation .

Why do we say “ une glace à la fraise” but “une confiture de fraises ?” Find out in my article !

What about French pastries…. Here is an article with French pastry names and explanations of what they are.

Names of Drinks in French 🍾

How do you say a drink in french.

The generic name for a drink is “ une boisson “. With a b, hein, not a p like “ un poisson ” 🤣

Let’s go over the French drink vocabulary.

Drinks names in French

With their meals, the French typically drink water and wine. Sometimes beer, especially at lunch time or as a before meal drink.

There’s so much to say about French wines and French beers … I have written so many articles about French wines… You’ll find them in the French food and wine section of this blog. You can also use the search option: type “wine” in the search .

Although sodas are popular among kids and young adults, typically French adults don’t drink sodas, especially not during dinner time.

And French kids usually don’t drink milk during meals, except for breakfast and maybe the after school snack for younger kids.

OK, now I’m thinking I need to talk about French meals… this free lesson is never going to end!

Meals Names in French 🍽

How do you say meals in french.

The French word for meals “ les repas “. It ends on a silent s in the singular as well as in the plural.

How do you say breakfast in French?

Breakfast in French is “ le petit-déjeuner “. The verb is “ prendre son petit-déjeuner “.

How do you say lunch in French?

Lunch in French is “ le déjeuner “. “ Déjeuner ” is a noun and a regular ER verb .

⚠️ In French, we would not say “avoir le déjeuner” as in ‘to have lunch’ but just “ déjeuner “.

How do you say dinner in French?

Dinner in French is close to the English word: it’s “ dîner “. Note the difference in spelling and pronunciation!

Some comment: in French, we wouldn’t say “avoir le dîner” as in ‘to have dinner’ in English, just “ dîner “.

Meal Names in French

Note, we don’t say “je vais manger mon déjeuner”, nor “je vais avoir le déjeuner” but “ je vais déjeuner “. We use a specific verb for each specific meal: déjeuner, dîner… Les Français déjeunent typiquement vers midi et demi, et ils dînent vers dix-neuf heures trente . The French typically eat lunch around half past noon, and they eat dinner around seven thirty.

Meal names in other French speaking regions

In other French speaking regions such as French-speaking Switzerland, the names of the meals may change:

• breakfast = le petit déjeuner en France, le déjeuner en Suisse
• lunch = le déjeuner en France, le dîner   en Suisse
• dinner = le dîner en France, le souper en Suisse

Thinking about confusing words made me think about something else: the French word “ une entrée ” versus the American English word “entrée”…

We’re almost done !!

Food Courses Names in French 🥗

Let’s finish this long list of French food names with the names of the different food courses in French.

Watch out with the word entrée in French and English

Some French words get students of French confused. They are called “false cognates” and ‘entrée’ is part of them.

To make things worse, ‘entrée’ doesn’t mean the same thing in American and British English!!

So, in French, “ une entrée ” is the very first course of a formal meal. It’s often something light. In American English, this is called appetizer, or first course.

Then, the main course, so in a formal meal often the second course, is called “ le plat principal “. In American English, this is sometimes called “an entrée”… So confusing!

So let’s learn how we say the various food course names in French.

Various Food Course Names in French

In France, the traditional meal courses order would be:

• une entrée ,
• un plat principal ,
• une salade verte ,
• un plateau de fromages
• un dessert .

Of course, we don’t always eat this way, and many French people nowadays grab a sandwich for lunch or eat a pizza in front of TV at dinner time… But it is still quite common for families to eat together for dinner, or meet up for a fancy Sunday lunch. 

A lot of French people enjoy cooking, cook everyday and will bend over backwards to cook gourmet meals for their friends and relatives.

How can I memorize all this French food vocabulary?

The best way to memorize French vocabulary is to learn it in within the context of a story: your brain will links the words and verbs that are likely to be used together, you’ll remember whole sentences and the French will flow much more naturally to you.

If you enjoy learning French language and culture in context, check out French Today’s downloadable French audiobooks : French Today’s bilingual novels are recorded at different speeds and enunciation, and focus on today’s modern glided French pronunciation .

Camille Chevalier-Karfis

Born and raised in Paris, I have been teaching today's French to adults for 25+ years in the US and France. Based on my students' goals and needs, I've created unique downloadable French audiobooks focussing on French like it's spoken today, for all levels. Come to Paimpol and enjoy an exclusive French immersion homestay with me in Brittany .

More Articles from Camille Chevalier-Karfis

You Might Also Enjoy...

More free lessons

• How to say I love you in French 20 ways to say I love you in French and 14 softer alternatives
• Talking about the weather Always a useful conversation icebreaker
• French food guide French food is brie-ond belief!
• French Numbers Made Easy The correct French number pronunciation from zero to one billion
• 30 ways to say yes in French In French it’s just a oui-bit different
• French clothes 150 French clothes names, English translation, audio recordings
• Ultimate French Time Guide How to ask and give the time in French
• Describing the body 100+ French body part names and fun videos featuring the Sims
• French jokes Bring a bit of laughter in your French studies
• French Conversation Starters For when you are feeling a bit shy in French
• A to Z French Vocabulary 150 really useful French vocabulary lists with English translations

I publish posts every week. Want to keep up to date with the new content? ✉️ Subscribe to my weekly newsletter

Recorded at 3 different speeds + Study Guide + Q&A + Full Transcript

Copyright - French Today 2024

• Privacy Policy
• Mentions Légales
• Affiliate Program

Can You Understand Today’s Spoken French?

It’s not just slang. The French everybody speaks in France today is NOT the overly enunciated, extremely formal French usually taught to foreigners.

TAKE YOUR FREE AUDIO TEST NOW

La Cuisine during the Paris Olympics

Digital Pass (Pass Jeux) required July 18th-25th

Tuesday 28 Apr 2020    French Recipes & more!

Ten French Culinary Terms You Need to Know

What better time to brush up on your French culinary know-how than now? That's why we've put together a list of the culinary techniques and terms to have at your fingertips the next time you're whipping up a French feast or browsing a French menu. 

Mise en Place

We're starting with an entry that - if you don't already use it - could change your cooking life forever. One of the first things you learn at culinary school, the art of mise en place is essentially the art of preparation. 

Mise en place starts by reading your recipe thoroughly from start to finish. Then, go back to the beginning and start to prepare everything (and we mean  everything ) you need to make that recipe happen. That includes weighing out your ingredients, collecting together the pots, pans or dishes you might need, grating, zesting, peeling, chopping, gathering your tools (spoons, whisks, mixers etc.) and laying everything out within easy reach. 

This may seem time-consuming, or perhaps you lament the extra washing up from all those individual bowls you're using for your preparations, but there is a very good reason that  mise en place is used by chefs all over the world: once you come to the cooking, everything is smooth, efficient and hassle-free - and these are the things you definitely want in the kitchen! You won't suddenly realise you do not have a particular ingredient half-way through cooking, you'll have everything you need at your fingertips, you can more easily clean as you go, and you won't compromise the quality of the final result while you pause mid-way to weigh ingredients, locate an ingredient, or prepare others! Whether cooking or baking, mise en place  should be your favourite French culinary technique.  

Did you know that sauté is actually a ballet term? It means a jump in which the dancer jumps up and lands in the same spot. So what has that got to do with sauté in cooking? Well, when you sauté ingredients, you usually heat them quickly on a high heat in a little fat or oil, and the ingredients must be moving all the time - or jumping, if you favour the technique of quickly flicking your pan to make the ingredients 'jump' or...sauté!

Déglacer is to deglaze - an instruction you will see in lots of recipes where the tasty little bits stuck to the bottom of the pan (often after frying meat) shouldn't go to waste! When deglazing, a little liquid - often wine, but stock or water can also be used - is poured into the pan to collect up the juices (known as the fond ) and reincorporate their flavour back into the recipe without losing them down the drain! This liquid is then simmered while the bottom of the pan is scraped to release all those concentrated flavours.

En Papillotte

En papillotte is a great technique to have in your arsenal and is particularly useful for fish - which is often overcooked! In this method, the fish is placed on a baking / parchment paper with a few drops of oil or a little butter and any other ingredients, and wrapped into a little pocket or parcel to be baked. The benefit of this quick and simple method is that the fish is steamed to perfection - which also makes it healthy too!

Bouquet Garni

The bouquet garni or "garnished bouquet" is an aromatic bundle of herbs that adds a whole lot more flavour to things like stock, soup, hearty stews and casseroles. A bouquet garni is classically made up of thyme, bay and parsley. To make your own, simply gather together a little bundle of these key herbs (though you can also add rosemary if you like!) tie together with kitchen string, and add the bouquet to the pot where indicated in the recipe. Remove before serving and you're done! Bouquet garni work best fresh, but you can also make one from dried herbs, sealed in a square of muslin and tied with string. For this, use 1tbsp parsley, a tsp of thyme, and one tbsp of dried, ground bay leaf.  

A demi glace - which you might know as demi glaze - is a very concentrated stock, made by reducing and reducing until you have a thick, rich flavour-packed brown sauce. This can then be used as a base for another sauce, or by itself. Traditionally a demi-glace is made using veal stock and Espagnole sauce, though beef stock can also be used. Due to the labour-intensive nature of making a traditional demi-glace, chefs often use ready-to-use concentrates to simplify the process and end up with what Julia Child termed a "semi-demi-glace."

One for the seafood lovers, bisque is a term you might see on some classic French menus and not be quite sure exactly what it means, culinarily speaking. A bisque is a smooth, creamy soup which has been based on a broth made from crustaceans such as lobster, langoustine, crayfish, crab or shrimp. Essentially, all the flavour from the seafood should make it into the soup, but the soup itself should be smooth.  

Used as a flavourful base for a variety of dishes, mirepoix is a trio of diced vegetables, braised or slow-cooked over a low heat to bring out all the natural flavour and sweetness of the vegetable and thus enhance the final dish! The classic trio is onion, celery and carrot - you would use 2 parts onion to one part celery and carrot, for the traditional mix. 

The word  confit has its roots in the French  confire,  which means "to conserve", and as a French culinary term refers to anything that has been slowly cooked on a low temperature in oil, grease or even sugar water to conserve it (with the bonus that it becomes absolutely delicious, of course!) Confit is a southwestern French specialty, but you will see confit de canard or duck confit on menus all over the country - and for good reason! Once made, the confit is then stored in its fat, in a cool, dark place and can last for months - originally, the technique was a way of preserving meats for a long time without refrigeration. Ingenious and tasty!

Just what is a coulis? We all know it's great for decorating plates and adding a bit of colour to deserts, but the other great news is - making coulis is extremely easy. Let's take a classic, of course!

Raspberry Coulis

200g raspberries

1tbsp of powdered sugar (confectioner's sugar)

A couple of tablespoons of water, or lemon juice if preferred

Put all the ingredients into a pan and heat on a low to medium flame until the raspberries begin to break down. If you want a coulis that's more runny, add water a little at a time until you have the consistency you prefer. You can also adjust the sweetness to your taste too - you're the boss!

In a bowl, use a stick blender to briefly purée the raspberries - what you don't want is to purée it too much, as the seeds will be sliced up and might end up in the finished coulis, which can also discolour that vibrant deep pink you want! 

Pass the coulis through a sieve to the remove seeds, pour out and keep in the fridge until you need it.

Class Calendar

Central paris location, masterclasses, online store, en français, private events, last minute course places.

• French Technical Classes / French Bistrot Lunches

a traditional  Galette aux Champignons  (a savoury mushroom crêpe from Brittany)

a  plateau  of  fromage  (a selection of fine French cheeses)

salade  with a traditional French  vinaigrette

a classic sweet  Crêpe Caramel au Beurre Salé  (salted caramel crêpe)

After all that hard work (and fun), enjoy lunch with your classmates and a glass of wine while admiring wonderful views across the Seine to Notre Dame.

• La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 10:30 - 13:00
• Price: €119.00     Availability: 2 places left
• French Baking Classes / Le Croissant & Breakfast Pastries

The 'Roi' of the Parisian breakfast table, Le Croissant ! Enjoy three hours of mastering this decadent, flaky, buttery French icon.

• La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 14:00 - 17:00
• Price: €119.00     Availability: 1 place left
• French Macarons / Les Macarons : Technical 3-hour

For the serious Macaron lover. Three hours of intensive Macaron time - we will tackle two types of classic macaron shells and four types of classic macaron fillings!

• La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 9:30 - 12:30
• Price: €119.00     Availability: 3 places left
• La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 10:00 - 13:00
• Price: €119.00     Availability: 5+ places left
• French Baking Classes / French Baguettes and ‘Boulangerie’ Class

Three hours of French Bread heaven in the heart of Paris. Learn the tips and tricks to bring the French 'boulangerie' to 'chez vous'!

Friday 28 Jun 2024 / Paris News

All you need to know when visiting us during the 2024 Paris Olympics

Sign up for Le Chou Chou, our Monthly Newsletter from Paris!

Get in touch.

If you have any questions please don’t hesitate to call on +33 (0)1 40 51 78 18 or email [email protected]     Click here for further contact details

100+ Easy French Food Vocabulary For Beginners

• , May 5, 2023

Would you like to know the basics of French food vocabulary? French cuisine is renowned for its rich flavors, exquisite presentation, and attention to detail. However, to fully appreciate French cuisine, one must first understand the language used to describe it. Let’s get to know more about this in today’s epic guide!

French Food Vocabulary For Vegetables

French food is renowned for using fresh, high-quality ingredients, and vegetables are no exception. As a result, vegetables play an important role in French cuisine, whether they are used as a garnish, a side dish, or the main event. Whether you’re a Francophile or simply looking to expand your culinary vocabulary, these words could be handy.

French Food Vocabulary For Meat

French cuisine offers various meat dishes that will tantalize your taste buds, from beef to chicken, pork to lamb. So whether you’re ordering steak frites or coq au vin, this guide will help you understand the different cuts of meat. Here are the most common types of meat.

French Food Vocabulary For Seafood

France’s long coastline and proximity to the Atlantic Ocean, the Mediterranean Sea, and the English Channel make it a prime destination for seafood lovers. No wonder why French cuisine is renowned for using fresh, high-quality seafood in their top dishes. Here are the most common ones.

French Food Vocabulary For Fruit

French cuisine is known for its emphasis on using fresh fruits . From classic fruits like apples and oranges to more exotic options like lychees and figs, French menus offer a range of fruit-based dishes and desserts for every taste. Here are some common fruit terms.

French Food Vocabulary For Desserts

French desserts have a reputation for being some of the most decadent and delicious in the world, with classics like crème brûlée, tarte Tatin, and macarons known and loved worldwide, especially by English speakers. Whether dining in a Parisian café or a fancy restaurant, knowing some key French dessert vocabulary can help you use the menu and order confidently.

French Food Vocabulary For Dairy Products

From the humble Camembert to the luxurious crème fraîche, French dairy products are known for their rich and indulgent flavors. In addition, they are an essential part of French culture. These ingredients are often used in dishes such as quiches, sauces, and soups and are essential to many classic French recipes and an integral part of many restaurant menus and dishes. Here are the most common dairy products, along with their English translations.

French Daily Meals

It is also essential to understand the words for the daily meals so that you can order food at French restaurants and French people can communicate with you. Here are the most common French dishes and meals.

How To Order Food At The Restaurant

If you want to communicate to another French person what you would like to do while at the restaurant, here are some of the most common phrases.

Other Essential Words

There are many other essential words to know to effectively understand and communicate with others during meals.

Here are some more common and essential words worth knowing.

• Bon appétit – Enjoy your meal
• Bread – Pain
• Cooked – cuite
• Dinner time – l’Heure du dîner
• Fish – Le poisson
• French fries – Frites
• Goat milk – Lait de chèvre
• Green beans – Haricots verts
• Herbal tea – Thé aux herbes
• Main course/main dish – Plat principal
• Meat – La viande
• Medium rare – Mi-saignant cuit
• Order meat – commander de la viande
• Potatoes – patates
• Red wine – vin rouge
• Vegetarian diet – Régime végétarien
• White wine – vin blanc
• Hot chocolate – Chocolat chaud

Would you like to learn more about the French language?

Learn French With Ling

Are you keen on broadening your horizons by learning a foreign language, especially French? If so, you might be on the lookout for language-learning apps. Look no further than the Ling app!

Ling can help you enhance your French proficiency by honing your reading, writing, listening, and speaking abilities, thanks to its advanced selection of lessons. From learning how to order food to ask someone out, this app got you covered! Moreover, you can learn more than 60 languages from your mobile device or computer, so don’t restrict yourself to French alone.

Get Ling for free today from the App Store or Play Store and begin your language-learning journey!

Leave a Reply Cancel reply

You must be logged in to post a comment.

Discover more​

People also read

Statehood Day In Slovenia: Bloodless 10-Day War

40+ Useful Slovenian Adjectives And How To Use Them

50+ Slovenian Nature Words For Outdoor Adventures

3+ Dreamy Ways To Say Good Night In Slovenian

20+ Easy Slovenian Weather Vocabulary

100+ Easy Country Names In Slovenian

Southeast asia, east europe.

© 2024 Simya Solutions Ltd.

The vocabulary of food and eating in French is indispensable in many communication situations.*​​​​​​

For example, if you go to a restaurant in France, to read the menu and understand the food in a dish, you will need this vocabulary.

If you want to talk about your favourite dish or if you want to communicate your allergies to a restaurant waiter, knowing the food in French is essential. In this article, we will look at the different foods in French :

#Fruits and vegetables :

           🇫🇷                      🇬🇧 Un ananas     =   a pineapple  Une banane  =   a banana Un citron        =   a lemon Une fraise      =   a strawberry Une orange   =   an orange Une pêche     =   a peach Une poire       =   a pear Une pomme =   an apple Du raisin        =   grape Une tomate  =   a tomato

Vegetables:

           🇫🇷                             🇬🇧 une carotte            =   a carrot  un oignon              =   an onion un poireau             =   a leek un chou-fleur        =    a cauliflower une patate             =    a potato de la salade           =   a salad une aubergine      =  an eggplant un poivron             =  a pepper un brocoli               =  a broccoli des haricots verts =  green beans.

#Condiments and dairy products :

Condiments :  ,     🇫🇷                        🇬🇧 le sel              =  the salt le poivre         =  the pepper le sucre          =  the sugar la moutarde    =  the mustard le ketchup      =  the ketchup la mayonaise =  the mayonnaise le vinaigre      =  the vinegar les herbes      =  the herbs les épices       =  the spices l'huile              =  the oil, dairy products :  .

    🇫🇷                                   🇬🇧 Le lait                        =  the milk Le fromage             =  the cheese Un yaourt                =  a yogurt La crème fraiche   =  the crème fraiche Le beurre                 =  the butter La crème chantily =  the chantily cream

#Meat and sides :

     🇫🇷                        🇬🇧 Le boeuf          =  the beef Le veau            =  le veau Le poulet         =  the chicken La dinde          =  the turkey L'oeuf               =  the egg Le porc             =  the pork La saucisse      =  the sausage La charcuterie =  the delicatessen Le poisson       =  the fish

     🇫🇷                        🇬🇧 Les pâtes  =  the pastas Les frites  =   the french fries Le riz         =   the rice La purée  =   the mashed potatoes

#Sweet products and some dishes :

Sweet products :.

     🇫🇷                        🇬🇧 Un gâteau    =   a cake Une glace     =  a ice-cream Une tarte      =  a pie Un bonbon  =  a candy Un chocolat =  a chocolate Un biscuit    =  a cookie

Some dishes :

           🇫🇷                        🇬🇧 Une pizza             =   a pizza Une ratatouille   =  a ratatouille Un hamburger   =  an hamburger Un cassoulet       =  a cassoulet Une choucroute =  a choucroute Une soupe           =  a soup

           🇫🇷                               🇬🇧 De l'eau plate         =   still water De l'eau gazeuse   =   sparkling water Du vin                       =   vine Un jus de fruits      =   fruits juice Une bière                 =  a beer Un cocktail              =  a cocktail Un soda                    =  a soda Un café                     =  a coffee Un thé                       =  a tea Un chocolat chaud = a hot chocolate

The vocabulary of food and eating no longer holds any secrets for you. 😉

Don't forget to test your understanding of the article by taking the test below. Share your result as a comment! 😃 ⬇️ ⬇️

See you soon for new adventures, in French of course! 🇫🇷

Legal Notice

Informations légales, 1. présentation du site..

En vertu de l'article 6 de la loi n° 2004-575 du 21 juin 2004 pour la confiance dans l'économie numérique, il est précisé aux utilisateurs du site www.ohlalafrenchcourse.com l'identité des différents intervenants dans le cadre de sa réalisation et de son suivi :

Propriétaire : EI Manon Gonnard – Statut micro-entrepreneur – Numéro SIRET 888 591 195 00027 - 11 Avenue Paul Girard, 10500 Dienville. Créateur : 1Line Responsable publication : Manon Gonnard – [email protected] Le responsable de publication est une personne physique ou une personne morale. Webmaster : 1Line – [email protected] Hébergeur : Amazon aws – Amazon Web Services, Inc 440 Terry Ave N, Seattle, WA 98109 Crédits : Création site web : 1Line Le modèle de mentions légales est offert par Subdelirium.com Mentions légales

2. Conditions générales d’utilisation du site et des services proposés.

L’utilisation du site www.ohlalafrenchcourse.com implique l’acceptation pleine et entière des conditions générales d’utilisation ci-après décrites. Ces conditions d’utilisation sont susceptibles d’être modifiées ou complétées à tout moment, les utilisateurs du site www.ohlalafrenchcourse.com sont donc invités à les consulter de manière régulière.

Ce site est normalement accessible à tout moment aux utilisateurs. Une interruption pour raison de maintenance technique peut être toutefois décidée par Manon Gonnard, qui s’efforcera alors de communiquer préalablement aux utilisateurs les dates et heures de l’intervention.

Le site www.ohlalafrenchcourse.com est mis à jour régulièrement par Manon Gonnard. De la même façon, les mentions légales peuvent être modifiées à tout moment : elles s’imposent néanmoins à l’utilisateur qui est invité à s’y référer le plus souvent possible afin d’en prendre connaissance.

3. Description des services fournis.

Le site www.ohlalafrenchcourse.com a pour objet de fournir une information concernant l’ensemble des activités de la société.

Manon Gonnard s’efforce de fournir sur le site www.ohlalafrenchcourse.com des informations aussi précises que possible. Toutefois, elle ne pourra être tenue responsable des omissions, des inexactitudes et des carences dans la mise à jour, qu’elles soient de son fait ou du fait des tiers partenaires qui lui fournissent ces informations.

Toutes les informations indiquées sur le site www.ohlalafrenchcourse.com sont données à titre indicatif, et sont susceptibles d’évoluer. Par ailleurs, les renseignements figurant sur le site www.ohlalafrenchcourse.com ne sont pas exhaustifs. Ils sont donnés sous réserve de modifications ayant été apportées depuis leur mise en ligne.

4. Limitations contractuelles sur les données techniques.

Le site utilise la technologie JavaScript et Ruby.

Le site Internet ne pourra être tenu responsable de dommages matériels liés à l’utilisation du site. De plus, l’utilisateur du site s’engage à accéder au site en utilisant un matériel récent, ne contenant pas de virus et avec un navigateur de dernière génération mis-à-jour

5. Propriété intellectuelle et contrefaçons.

Manon Gonnard est propriétaire des droits de propriété intellectuelle ou détient les droits d’usage sur tous les éléments accessibles sur le site, notamment les textes, images, graphismes, logo, icônes, sons, logiciels.

Toute reproduction, représentation, modification, publication, adaptation de tout ou partie des éléments du site, quel que soit le moyen ou le procédé utilisé, est interdite, sauf autorisation écrite préalable de : Manon Gonnard.

Toute exploitation non autorisée du site ou de l’un quelconque des éléments qu’il contient sera considérée comme constitutive d’une contrefaçon et poursuivie conformément aux dispositions des articles en vigueur et du Code de Propriété Intellectuelle français.

6. Limitations de responsabilité.

Manon Gonnard ne pourra être tenue responsable des dommages directs et indirects causés au matériel de l’utilisateur, lors de l’accès au site www.ohlalafrenchcourse.com, et résultant soit de l’utilisation d’un matériel ne répondant pas aux spécifications indiquées au point 4, soit de l’apparition d’un bug ou d’une incompatibilité.

Manon Gonnard ne pourra également être tenue responsable des dommages indirects (tels par exemple qu’une perte de marché ou perte d’une chance) consécutifs à l’utilisation du site www.ohlalafrenchcourse.com .

Des espaces interactifs (possibilité de poser des questions dans l’espace contact) sont à la disposition des utilisateurs. Manon Gonnard se réserve le droit de supprimer, sans mise en demeure préalable, tout contenu déposé dans cet espace qui contreviendrait à la législation applicable en France, en particulier aux dispositions relatives à la protection des données. Le cas échéant, Manon Gonnard se réserve également la possibilité de mettre en cause la responsabilité civile et/ou pénale de l’utilisateur, notamment en cas de message à caractère raciste, injurieux, diffamant, ou pornographique, quel que soit le support utilisé (texte, photographie…).

7. Gestion des données personnelles.

A l'occasion de l'utilisation du site www.ohlalafrenchcourse.com , peuvent êtres recueillis : l'URL des liens par l'intermédiaire desquels l'utilisateur a accédé au site www.ohlalafrenchcourse.com , le fournisseur d'accès de l'utilisateur, l'adresse de protocole Internet (IP) de l'utilisateur.

En tout état de cause Manon Gonnard ne collecte des informations personnelles relatives à l'utilisateur que pour le besoin de certains services proposés par le site www.ohlalafrenchcourse.com . L'utilisateur fournit ces informations en toute connaissance de cause, notamment lorsqu'il procède par lui-même à leur saisie. Il est alors précisé à l'utilisateur du site www.ohlalafrenchcourse.com l’obligation ou non de fournir ces informations.

Aucune information personnelle de l'utilisateur du site www.ohlalafrenchcourse.com n'est publiée à l'insu de l'utilisateur, échangée, transférée, cédée ou vendue sur un support quelconque à des tiers. Seule l'hypothèse du rachat de Manon Gonnard et de ses droits permettrait la transmission des dites informations à l'éventuel acquéreur qui serait à son tour tenu de la même obligation de conservation et de modification des données vis-à-vis de l'utilisateur du site www.ohlalafrenchcourse.com .

8. Liens hypertextes et cookies.

Le site www.ohlalafrenchcourse.com contient un certain nombre de liens hypertextes vers d’autres sites, mis en place avec l’autorisation de Manon Gonnard. Cependant, Manon Gonnard n’a pas la possibilité de vérifier le contenu des sites ainsi visités, et n’assumera en conséquence aucune responsabilité de ce fait.

La navigation sur le site www.ohlalafrenchcourse.com est susceptible de provoquer l’installation de cookie(s) sur l’ordinateur de l’utilisateur. Un cookie est un fichier de petite taille, qui ne permet pas l’identification de l’utilisateur, mais qui enregistre des informations relatives à la navigation d’un ordinateur sur un site. Les données ainsi obtenues visent à faciliter la navigation ultérieure sur le site, et ont également vocation à permettre diverses mesures de fréquentation.

Le refus d’installation d’un cookie peut entraîner l’impossibilité d’accéder à certains services. L’utilisateur peut toutefois configurer son ordinateur de la manière suivante, pour refuser l’installation des cookies :

Sous Internet Explorer : onglet outil (pictogramme en forme de rouage en haut a droite) / options internet. Cliquez sur Confidentialité et choisissez Bloquer tous les cookies. Validez sur Ok.

Sous Firefox : en haut de la fenêtre du navigateur, cliquez sur le bouton Firefox, puis aller dans l'onglet Options. Cliquer sur l'onglet Vie privée. Paramétrez les Règles de conservation sur : utiliser les paramètres personnalisés pour l'historique. Enfin décochez-la pour désactiver les cookies.

Sous Safari : Cliquez en haut à droite du navigateur sur le pictogramme de menu (symbolisé par un rouage). Sélectionnez Paramètres. Cliquez sur Afficher les paramètres avancés. Dans la section "Confidentialité", cliquez sur Paramètres de contenu. Dans la section "Cookies", vous pouvez bloquer les cookies.

Sous Chrome : Cliquez en haut à droite du navigateur sur le pictogramme de menu (symbolisé par trois lignes horizontales). Sélectionnez Paramètres. Cliquez sur Afficher les paramètres avancés. Dans la section "Confidentialité", cliquez sur préférences. Dans l'onglet "Confidentialité", vous pouvez bloquer les cookies.

9. Droit applicable et attribution de juridiction.

Tout litige en relation avec l’utilisation du site www.ohlalafrenchcourse.com est soumis au droit français. Il est fait attribution exclusive de juridiction aux tribunaux compétents de France.

11. Lexique.

Utilisateur : Internaute se connectant, utilisant le site susnommé.

Informations personnelles : « les informations qui permettent, sous quelque forme que ce soit, directement ou non, l'identification des personnes physiques auxquelles elles s'appliquent » (article 4 de la loi n° 78-17 du 6 janvier 1978).

Already an account ? Login to your account

• The Open University
• Accessibility hub
• Guest user / Sign out
• Study with The Open University

My OpenLearn Profile

Personalise your OpenLearn profile, save your favourite content and get recognition for your learning

About this free course

Become an ou student, download this course, share this free course.

Start this free course now. Just create an account and sign in. Enrol and complete the course for a free statement of participation or digital badge if available.

1.1 Talking about food in French

Many French people place a great deal of importance on food – as the British often resort to talking about the weather, French people will fill the conversation with what they had for dinner the night before or what they are thinking of cooking that evening. Despite the growth in supermarkets, most French people still buy their bread from a local baker, and often visit markets to stock up on fresh, locally produced fruit, vegetables and meat. And although the pace of modern life has certainly affected how people eat, preparing food and taking time to enjoy it remain important.

Most regions boast an impressive diversity of dishes. From bouillabaisse (a fish soup from Provence) to choucroute (a dish of sauerkraut, sausages and pork, popular in Alsace), there are dozens of dishes and drinks to try when visiting a new region. Some regional specialities, such as foie gras or champagne , have become internationally famous.

Can you work out what the following French food items are? Drag the English words against the French terms they correspond to.

les légumes

la viande rouge

les fruits de mer

le vin blanc

raw vegetables

les crudités

Using the following two lists, match each numbered item with the correct letter.

a. l’ananas

b. le fromage

c. les crudités

d. les légumes

e. le poisson

f. la viande rouge

g. la glace

h. le vin blanc

i. les fruits de mer

Claudette Dupont and her husband, Paul, have invited their friends the Lenoirs and the Khalifes for dinner on Saturday. Claudette has made a list of what her guests and her husband like to eat.

Read her notes and for each name, select the item(s) that person likes.

This is an image of some hand-written notes, in French, which read as follows:

Dîner de samedi 28 février avec les Lenoir et les Khalife

– Ahmed aime beaucoup les desserts, et surtout la glace.

– Chrystelle est végétarienne, elle adore les légumes, les soupes, les crudités et aussi l’ananas.

– Benoît aime les poisson, mais il préfère les fruits de mer (crevettes, moules, huîtres...)

– Laura est difficile mais elle aime assez le fromage et la cuisine italienne.

– Paul aime bien la viande rouge et le vin blanc.

The correct answers are b and c.

The correct answers are a and b.

Italian food

The correct answers are a and c.

We asked some French people what they like eating: Qu’est-ce que vous aimez manger ? Listen to the audio track, then select the correct answers below.

Transcript: Audio 1

Les Français à table

All the interviewees like fish.

The correct answer is a.

Maryse, Philippe and Lionel like meat.

None of the interviewees like Italian food.

The correct answer is b.

Maryse and Philippe like seafood.

Maryse likes cheese.

The Art of French Food Presentation: A Feast for the Eyes

When it comes to French cuisine, presentation is considered an art form. French chefs take great care in creating visually stunning dishes that are not only delicious but also a feast for the eyes. The art of French food presentation adds an extra dimension to the dining experience, enhancing the overall pleasure and appreciation of the meal. Here are some key elements that contribute to the artistry of French food presentation:

• Plate Composition: French chefs pay meticulous attention to the composition of the plate. They consider the arrangement of each component, ensuring a balance of colors, textures, and shapes. The plate is seen as a canvas, and the chef carefully places each ingredient with precision and purpose.
• Color Palette: French cuisine embraces a wide spectrum of colors, and chefs leverage this diversity to create visually striking plates. They use vibrant fruits, vegetables, herbs, and edible flowers to add pops of color and create a visually appealing contrast. The goal is to make the dish visually enticing and inviting to the diner.
• Garnishes and Accents: French chefs employ various garnishes and accents to enhance the presentation. These may include delicate herb sprigs, edible microgreens, swirls of sauce, drizzles of flavored oils, or meticulously placed edible decorations. These details elevate the visual appeal of the dish and add finesse to its overall presentation.
• Artful Plating Techniques: French chefs employ a range of plating techniques to create visually stunning presentations. They may use methods such as stacking, layering, or arranging ingredients in intricate patterns. Additionally, they may use specialized tools like ring molds, quenelle spoons, or tweezers to create precise shapes and arrangements.
• Height and Dimension: French food presentation often incorporates height and dimension to add visual interest. Chefs may stack ingredients to create vertical structures or use edible elements such as tuiles or crispy garnishes to add height and texture. This technique adds depth and complexity to the visual composition.
• Use of Tableware: The choice of tableware plays a crucial role in French food presentation. Chefs select plates, bowls, and platters that complement the dish and enhance its aesthetics. The tableware is often minimalistic, allowing the focus to remain on the food itself.
• Attention to Detail: French chefs have a keen eye for detail and ensure that every element on the plate is executed flawlessly. They meticulously clean the plate's edges, wipe away smudges or drips, and carefully arrange ingredients to create a polished and refined presentation.
• Visual Storytelling: French food presentation often tells a visual story, reflecting the dish's inspiration, seasonality, or cultural context. Chefs aim to evoke emotions, memories, or a sense of place through their presentations. This storytelling aspect adds a layer of intrigue and engages diners beyond taste alone.
• Emphasis on Simplicity: While French food presentation can be visually stunning, there is also an emphasis on simplicity and elegance. The French believe in letting the natural beauty of the ingredients shine through, rather than overwhelming the plate with excessive garnishes or decorations. The focus is on clean lines and uncluttered compositions.
• Seasonal and Local Ingredients: French cuisine celebrates the use of seasonal and locally sourced ingredients. The art of food presentation is closely tied to the availability of fresh produce. Chefs take advantage of the vibrant colors and flavors of seasonal ingredients to create visually appealing dishes that reflect the time of year.
• Harmonious Flavor and Visual Pairings: French chefs pay attention to the harmony between flavors and visual elements on the plate. They consider how different colors, textures, and shapes complement or contrast with each other. For example, a delicate seafood dish may be paired with vibrant green asparagus spears to create a visually pleasing contrast.
• Playful Creativity: French food presentation can also be playful and whimsical. Chefs sometimes incorporate unexpected elements or techniques to surprise and delight diners. This may involve unique plating shapes, edible sculptures, or creative arrangements that evoke a sense of fun and imagination.
• Incorporation of Edible Art: French chefs often blur the line between food and art by incorporating edible components that resemble artistic creations. They may use sauces or purees to paint delicate brushstrokes on the plate, creating a visual representation of their culinary vision. This approach adds a touch of artistry and innovation to the presentation.
• Attention to Proportions: French food presentation involves a keen sense of proportion. Chefs consider the size and scale of each element on the plate to create a visually balanced and aesthetically pleasing composition. They ensure that no single ingredient dominates the plate and that the overall arrangement is visually appealing from every angle.
• Contrast and Texture: French chefs understand the importance of contrast and texture in food presentation. They play with different textures, such as creamy, crunchy, or velvety, to add visual interest and tactile appeal to the dish. This interplay of textures enhances the overall sensory experience of the meal.
• Continuity of Style: French food presentation often maintains a consistent style throughout the meal. This creates a cohesive visual experience for the diners and enhances the overall dining pleasure. Each dish may be presented with a similar attention to detail, plating techniques, or choice of tableware, reflecting the chef's signature style.

Overall, the art of French food presentation is about creating a visually captivating experience that complements the flavors and textures of the dish. It showcases the chef's creativity, skill, and attention to detail, elevating the overall enjoyment of the dining experience. Whether in a Michelin-starred restaurant or a local bistro, the visual presentation of French cuisine is a testament to the country's culinary mastery.

Featured collection

More articles, quick links.

Phone: 020 8159 5140

Email: [email protected]

Monday - Friday: 9:00 AM to 5:00 PM

Saturday: 9:00 AM to 1:00 PM

123 John Doe Street Your Town, YT 12345

Store Hours Sun: Closed Mon-Fri: 9:00 - 17:00 Sat: 10:00 - 13:00

What to expect at pickup

Closing at 5pm

Closing at 1pm

French food vocabulary

As most of you know, food and meals is a very important part of the French culture and heritage.

Learning words about food in French

French people continue to give much time and effort in preparing and cooking meals, buying fresh local products from the markets, making their own salade dressings and of course fresh bread.

Whilst learning to speak French improving your vocabulary is also important. The following list has many common words about food. These words and phrases will be useful when ordering from a menu in a restaurant, shopping and for your general culture.

Table items

Le petit déjeuner.

A typical French breakfast is a light meal, generally coffee and bread or the traditional Croissant which is a crescent shaped pastry.

Also... Vocabulary themes ,

Love Learning Languages

Resources and Lessons for French Learners and Teachers

French Vocabulary List – Basic Food and Drinks

Here is a list of basic French food and drinks vocabulary. Download your vocabulary list and practice and master all of it with the Quizlet study set that’s provided.

Practice and master this vocabulary on Quizlet

LES FRUITS – FRUIT

LES LEGUMES – VEGETABLES

LE POISSON ET LES FRUITS DE MER – FISH AND SEAFOOD

LES PRODUITS LAITIERS – DAIRY PRODUCTS

LES BOISSONS – DRINKS

DIVERS – MISCELLANEOUS

3 thoughts on “ French Vocabulary List – Basic Food and Drinks ”

• Pingback: French Food with Prepositions À and DE – Love Learning Languages
• Pingback: French Expressions of Quantity: Weight and Volume – Love Learning Languages
• Pingback: French Adverbial Expressions of Quantity – Love Learning Languages

Comments are closed.

Discover more from Love Learning Languages

Subscribe now to keep reading and get access to the full archive.

Type your email…

Continue reading

• Share on Facebook
• Share on Twitter
• Share on LinkedIn
• Share on Flipboard
• Share on Reddit
• Share via Email

French Food & Cooking Terms

Know your French Food

Whether you’re dining at a haute gastronomy restaurant or a small café on the outskirts of Paris , GAYOT’s guide to French food terms will arm you with the necessary culinary lingo to negotiate any French food menu.

Très Bon appétit!

SUGGESTED READING

– Best French Restaurants Near You –  Best French Restaurants in the U.S.A. –  Best French Bistros – French Wine Reviews

Agneau : lamb Ail : garlic Aïoli : garlic mayonnaise Américaine or armoricaine : sauce of white wine, Cognac, tomatoes and butter Ananas : pineapple Andouille : smoked tripe sausage, usually served cold Andouillette : scooked tripe sausage. Read about The Return of Brasserie . Anglaise  (à l’): boiled meats or vegetables Anguille : eel Asperges : asparagus

Ballotine : boned, stuffed and rolled poultry Bar : bass Bâtarde : sauce of white roux (a mixture of flour and butter or other fat, usually in equal proportions, cooked together slowly and used to thicken sauces and soups) Béarnaise : sauce made of shallots, tarragon, vinegar and egg yolks, bound with butter Béchamel : sauce made of flour, butter and milk Beurre blanc : sauce of wine and vinegar boiled down with minced shallots, then thickened with butter Beurre noisette : lightly browned butter Bière : beer Bigarade : bitter orange used in sauces and marmalade Bisque  (crayfish, lobster, etc.): rich, velvety soup, usually made with crustaceans, flavored with white wine and Cognac Blinis : small, thick crêpes made with eggs, milk and yeast Bœuf : beef Bœuf bourguignon : beef stew with red wine, onions and lardons (lardons: small chunks of slab bacon) Bombe glacée : molded ice cream dessert Bordelaise : fairly thin brown sauce of shallots, red wine and tarragon Boudin noir : blood sausage Bouillabaisse : various fish (including scorpion fish) cooked in a soup of tomatoes, garlic, saffron and olive oil Bourride : a soup usually made from fillets of large white fish; the creamy broth is thickened with aïoli and poured over slices of bread Brie :cow’s milk cheese with a soft, creamy inside and a thick crust, made in the shape of a disk and sliced like a pie Brioche : a soft, often sweet, yeast loaf or roll enriched with eggs and butter Brochette : on a skewer Brochet : pike Biscuits : cookies

Caille : quail Calvados : distilled apple cider Canapé : small piece of bread topped with savory food Canard : duck Carbonnade : pieces of lean beef, first sautéed then stewed with onions and beer Carotte : carrot Carré d’agneau : rack of lamb Cassoulet : slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot Cèpes : prized wild mushrooms, same family as the Italian porcini Cerises : cherries Champignons : mushrooms Chanterelles : prized wild mushrooms, trumpet-shaped Charcutière : sauce of onions, white wine, beef stock and gherkins Charlotte : dessert of flavored creams and/or fruit molded in a cylindrical dish lined with ladyfingers (if served cold) or strips of buttered bread (if served hot) Chasseur : brown sauce made with shallots, white wine and mushrooms Chèvre : goat cheese Chevreuil : venison Chou : cabbage Choucroute : sauerkraut; often served with sausages, smoked bacon, pork loin and potatoes. Read more about choucroute. Citron : lemon Citron vert : lime Chou-fleur : cauliflower Clafoutis : a dessert of fruit (usually cherries) baked in an egg batter Confit : pork, goose, duck, turkey or other meat braised and sealed in its own fat Coquilles St-Jacques : sea scallops Côtes d’agneau : lamb chops Coulis : thick sauce or purée, often of vegetables or fruit Court-bouillon : stock for cooking fish, meat and poultry Crème Chantilly : sweetened whipped crème fraîche Crème pâtissière:  a cooked egg custard used as a filling for tarts and cream puffs Crêpe:  a thin, tender pancake (see also  Galettes ) Crêpe Suzette : crêpe stuffed with a sweetened mixture of butter, ground almonds, Grand Marnier, orange juice and peel Crevette : shrimp Croque-madame : a croque-monsieur, (see below), topped with an sunny side-up egg Croque-monsieur : grilled ham and cheese sandwich Croûte  (en): in pastry crust Crudités : raw vegetables Crustacés : shellfish

• Dine like a King & a Queen: Jean Imbert au Plaza Athénée | Paris, France • Premier Grand Dinner in the Vineyards: Restaurant Lalique | Sauternais, France • A Chef with a Grand Future: SoN’ Restaurant | Bordeaux, France • Culinary Imagination & Creations by Chef Indra Carrillo: La Condesa | Paris, France

Daube : beef braised in red wine Daurade or dorade : sea bream

Ecrevisses:  crayfish Entrecôte:  ‘ between the ribs ’; steak cut from between the ribs Epinards:  spinach Escalope:  slice of meat or fish, flattened slightly and sautéed Escargots (à la bourguignonne): snails (with herbed garlic butter)

Faisan : pheasant Financière : Madeira sauce enhanced with truffle juice Fish : poisson Florentine : with spinach Foie gras : liver of a specially fattened goose or duck. RELATED: Foie Gras Terrine Recipe Fondue : a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp Forestière : garnish of sautéed mushrooms and lardons Fraise : strawberry Framboise : raspberry Frangipane : almond pastry cream

Galantine : boned poultry or meat, stuffed and pressed into a symmetrical form, cooked in broth and coated with aspic Galettes and crêpes  (Brittany): galettes are thin pancakes made of buckwheat flour and are usually savory; crêpes are made of wheat flour and are usually sweet Gâteau : cake Gelée  (en): in aspic (gelatin usually flavored with meat, poultry or fish stock) Génoise : sponge cake Gibier : game Glace : ice cream Granité : lightly sweetened fruit ice Gratin dauphinois : sliced potatoes baked in milk, cream and grated Gruyère Grenouille : frog (frogs’ legs: cuisses de grenouilles)

Hachis Parmentier : a dish made with mashed and baked potatoes, combined with diced meat and sauce. Also considered to be the French equivalent of cottage or shepherd’s pie Hollandaise : egg-based sauce thickened with butter and flavored with lemon Homard : lobster Huître : oyster. RELATED: Oyster Pairing Wine

Jambon : ham Julienne : shredded vegetables; also a consommé garnished with shredded vegetables Jus : juice; also a reduction or essence used as a sauce

Lait : milk Langouste : rock or spiny lobster Langoustine : saltwater crayfish Lapereau : young rabbit Lapin : rabbit Lardons:  small chunks of slab bacon Lièvre : hare Lotte : monkfish or angler fish; sometimes called ‘poor man’s lobster’

Madrilène  (la): jellied tomato consommé Magret  (Maigret): breast of fattened duck, cooked with the skin on; usually grilled Médaillon : food, usually meat, fish or foie gras, cut into small, round pieces Mignonette : traditionally served with oysters, this condiment is made with minced shallots and vinegar Morue : salt cod Moules   (marinières): mussels (cooked in the shell with white wine, shallots and parsley)

Nantua : sauce of crayfish, white wine, butter and cream with a touch of tomato Navets : turnips Noisettes : hazelnuts; also, small, round pieces of meat (especially lamb or veal) Nougat : sweet made with roasted almonds, egg whites, honey and sugar

SUGGESTED READING: The True Story of Nouvelle Cuisine

Oeufs : eggs

Pain : bread Parfait : sweet or savory mousse; also a layered ice cream dessert Parisienne : garnish of fried potato balls Pâtisserie : pastry Paupiettes : thin slices of meat stuffed with forcemeat and shaped into rolls Pêche : peach. RELATED: Peach Health Benefits Pigeonneau : squab Pintade : guinea hen Pissaladière : tart with onions, black olives and anchovy filets Poireau : leek Poire : pear Pomme : apple. RELATED: Apples Health Benefits Pomme de terre : potato Potée : various vegetables and meats boiled together Poulet : chicken Profiteroles : small puffs of choux paste often filled with whipped cream or crème pâtissière and piled high in a dish with chocolate sauce poured over Provençale  (à la): with garlic or tomato and garlic

Quiche : savory tart of eggs filled with a mixture of cream and various fillings (such as ham, spinach or bacon)

Raisin : grape Ratatouille : stew of eggplant, tomatoes, bell peppers, zucchini, onion and garlic, all sautéed in oil Rémoulade : tangy cold sauce often flavored with capers, onions, parsley, gherkins or herbs Ris de veau : sweetbreads Rissole : type of small pie filled with forcemeat Rognon : kidney Rouget : red mullet Rouille : a Provençal sauce, so called because of the red chiles and sometimes saffron which give it a ‘rust’ color; chiles are pounded with garlic and breadcrumbs and blended with olive oil; the sauce being served with bouillabaisse, boiled fish or octopus

Sabayon:  whipped egg yolks, sweetened and flavored with wine or liqueur; served warm Saint-Pierre:  John Dory, a white-fleshed fish Salade niçoise:  salad of tomatoes, hard-boiled egg, anchovy filets, tuna, sweet peppers, celery and olives (also can include green beans, potatoes, basil, onions and/or broad beans) Saumon:  salmon Sole meunière:  sole dipped in flour and sautéed in butter with parsley and lemon Soissons:  garnished with green beans Sorbet : sherbet Soupe: soup . RELATED: The Return of Soup Spätzle : round noodles, often made from eggs Steak au poivre : pepper steak; steak covered in crushed peppercorns, browned in a frying pan, flambéed with Cognac , often served in a cream sauce

Tapenade : a paste of black olives, often capers and anchovies, crushed in a mortar with lemon juice and pepper Tartare : cold sauce for meat or fish: mayonnaise with hard-boiled egg yolks, onions and chopped olives Tarte : tart, round cake or flan; can be a sweet or savory French food. RELATED: Dessert Recipes Tarte Tatin : upside-down apple tart, invented by the Tatin sisters Tortue : turtle; also, a sauce made with various herbs, tomato and Madeira Tournedos Rossini : beef sautéed in butter, served with pan juices, foie gras Truffe : truffle; highly esteemed subterranean fungus, especially from Périgord Truite : trout

Vacherin : ice cream served in a meringue shell; but also, a creamy, pungent cheese from Switzerland or Eastern France Viande : meat. RELATED: Meat Guide, All About Meat Volaille : poultry

And remember : le fromage is to be eaten after the entrées, before dessert, (not at the beginning of the meal).

Categorized: Food & Cooking Food Terms

PICASSO IN LAS VEGAS TO CLOSE | GAYOT.com

Read why Picasso restaurant at Bellagio Las Vegas is closing at the end of August 2024 — a tribute to this temple of gastronomy by Sophie Gayot. Read the article .

A $100 Cocktail: Is it worth it? | GAYOT.com

Discover why Delilah Los Angeles & Miami called one of their cocktails the “Millionaire Martini.” Read the article .

THE GARDEN OF ARDEN | GAYOT.com

In LA or traveling to the City of Angels? Head to the newly opened Arden restaurant, where flowers are part of the experience. Read the article .

BEST BURGERS NEAR YOU | GAYOT.com

Find the best burgers in cities across America with GAYOT’s Best Burgers lists. See the lists .

Frenchlanguagebasics 🇫🇷

Learn French the fast and easy way!

10 Common French phrases: How to structure a speech or talk

Whether you’re giving a presentation or simply introducing yourself to a group of people, knowing how to structure a speech or talk in French can be a valuable skill.

In this lesson, we’ll go over 10 common French phrases for structuring a speech or talk.

Bonjour à tous. (Hello, everyone.)

This phrase is used to begin a speech or talk, and to greet the audience.

Je vais parler de ___. (I’m going to talk about ___.)

This phrase is used to introduce the topic or theme of the speech or talk.

Tout d’abord, je vais ___ . (First, I’m going to ___ .)

This phrase is used to introduce the first point or topic of the speech or talk.

Ensuite, je vais ___ . (Next, I’m going to ___ .)

This phrase is used to introduce the second point or topic of the speech or talk.

Après cela, je vais ___ . (After that, I’m going to ___ .)

This phrase is used to introduce the third point or topic of the speech or talk.

Pour résumer, j’ai parlé de ___. (To summarize, I talked about ___.)

This phrase is used to summarize the main points or topics covered in the speech or talk.

En conclusion, ___. (In conclusion, ___ .)

This phrase is used to wrap up the speech or talk, and to give a final statement or message.

Merci de votre attention. (Thank you for your attention.)

This phrase is used to express gratitude to the audience for listening.

Avez-vous des questions ? (Do you have any questions?)

This phrase is used to invite the audience to ask questions or seek clarification.

Je suis à votre disposition pour répondre à vos questions. (I’m available to answer your questions.)

This phrase is used to indicate that the speaker is willing and available to answer any questions or concerns the audience may have.

Learning these common French phrases for structuring a speech or talk will help you to communicate more effectively in formal settings.

Additionally, it is helpful to learn basic French vocabulary and grammar rules to build your language skills. With practice and persistence, you’ll soon be able to deliver speeches and talks with ease in French.

Leave a Comment Cancel reply

Save my name, email, and website in this browser for the next time I comment.

Privacy Overview