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French A-Z Food Dictionary

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

A-D

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

E-M

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

N-Z

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

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This post first appeared on Travel Blog | Cellar Tours Blog Featuring Food, Wi, please read the originial post: here

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