below {á bas}.
outrageous {á outrance}.
about subject {à propos}.
current {au courant}.
in the know or knowledgeable or skilled {au fait}.
in natural state or in reality or with no seasoning or embellishments {au naturel}.
goodbye {au revoir}.
before {avant}.
that's life {c'est la vie}.
former {ci-devant}.
proper {comme il faut}.
required {de rigeur}.
excessive or more than necessary or more than wanted {de trop}.
before {déjà}.
seen before {déjà vu, French}.
of the {du, French}.
full court with all judges {en banc}.
as group or together or as one thing {en bloc}.
on guard or be ready {en garde}.
in mass or as group or in one group {en masse}.
in route or on the way {en route}.
in set or in sequence or as group {en suite}.
additional {en sus}.
finally {enfin}.
being or to be {être}.
be or do or make {faire}.
flame or burn {flamber}.
taste or try {goûter}.
out of {hors}.
no longer participant, or out of battle {hors de combat}.
indescribable characteristic or inexpressible or I do not know what {je ne sais quoi}.
let or leave {laissez}.
eat {manger, French}.
no or not {ne}.
born or woman's maiden name {née}.
not included {non compris}.
by or with {par, French}.
best or excellent {par excellence}.
please {plaît, French}.
go to {rendez}.
respond {répondez}.
please respond {RSVP}.
know {sais}.
without {sans, French}.
according to {selon}.
priced by size {S.G.} {selon grosseur}.
priced by weight {S.P.} {selon poid}.
under {sous}.
compared to or relative to or facing {vis-à-vis}.
starved {affamé}.
aged {affiné}.
amusing {amuse}.
old {ancien}.
aromatic {aromate}.
thirsty {assoifé}.
assorted {assorti}.
modern or having new ideas in the arts {avant-garde}.
bathed {baigné}.
indifferent {blasé}.
linked {chaîné}.
followed or chased {chassé}.
hot or warm {chaud}.
stylish {chic, French}.
complacent {complaisant}.
filled or no vacancy {complet}.
included {compris}.
advised or recommended {conseillé}.
available for consumption {consommation}.
lower class {declassé}.
casual {degagé}.
no longer fashionable {démodé}.
latest {dernier}.
developed {développé, French}.
distinguished {distingué}.
sweet {doux}.
hard {dur}.
turned or shaded {effacé}.
frayed or shredded {effiloché}.
spirited {esprit}.
hungry {faim}.
lazy {fainéant}.
fake or false or incorrect {faux}.
closed {fermé}.
fixed or unchanging {fixe}.
floating {flottante}.
redoubtable {formidable}.
very great {fou}.
cold {froid}.
wild {garenne}.
left or socially incorrect {gauche, French}.
graceful {grâce}.
measured {gradué}.
large, chief, or of high rank {grand}.
free {gratuit}.
coarse or granular {gros}.
high {haute}.
young {jeune}.
correct {juste}.
light {léger}.
long {longue}.
my {ma, French}.
about death {macabre}.
major or superior or greater or overriding {majeure}.
mineral {minérale}.
prized or expensive or noble {noble}.
unparalleled or best {nonpareil}.
new or young {nouveau}.
new or young {nouvelle}.
offered or given or free {offert}.
unconventional {outré}.
open {ouvert}.
open {ouvre}.
passing {passant}.
out-of-date {passé}.
lost {perdu} {perdue}.
small {petit}.
small or short {petite}.
bent {plié, French}.
new or first or fresh {primeur}.
main {principal, French}.
rare and fine or pretentious {recherché}.
lifted {relevé, French}.
rich {riche}.
risked, or sexual, or sexually suggestive {risqué}.
wild or savage {sauvage}.
dry or dried {sec, French}.
dry or dried {sèche}.
strong {serré}.
simple or plain or unmixed {simple}.
elegant {soigné} {soignée}.
lukewarm {tiède}.
too much {trop}.
true {vérité}.
old {vieux}.
living {vivant}.
seen {vu}.
goodbye or farewell {adieu}.
involving honor {affaire d'honneur}.
aid or assistance {aide, French}.
love {amour}.
self-respect {amour propre} {amour-propre}.
stodgy government {ancien régime}.
insight {aperçu}.
name {appellation, French}.
appetite {appétit}.
after skiing {après-ski}.
curve {arc}.
rainbow {arc en ciel}.
district {arrondissement}.
decorative arts {art décoratif} {art déco}.
nice gesture {beau geste}.
idealized form {beau ideal}.
fine arts {beaux-arts}.
literature {belles lettres}.
difficult person or problem or nemesis {bète noire}.
woods or wild {bois}.
good appetite or good eating {bon appétit}.
witty remark {bon mot}.
farewell or good journey {bon voyage}.
good companionship {bonhomie}.
good companionship {camaraderie}.
countryside {campagne}.
authorization to do whatever one likes or freedom to do {carte blanche}.
famous topic {cause celèbre}.
rustic or country {champêtre}.
song {chanson}.
carbon {charbon}.
masterpiece {chef d'oeuvre}.
choice {choix}.
sky {ciel}.
documentary film with no artistic embellishments {cinéma vérité}.
anger {colère}.
combat or action {combat}.
message {communiqué}.
bow or leave-taking {congé}.
argument {contretemps}.
coast {côte, coast}.
blow or strike or success {coup}.
finishing action that kills person or ends conflict {coup de grâce}.
sudden action against enemy {coup de main}.
dramatic action {coup de théatre}.
government overthrow {coup d'état, French}.
fashion or sewing {couture}.
talk or news {cri}.
critical analysis {critique, French}.
area with only one exit, or dead-end street {cul-de-sac}.
first appearance or performance {début}.
cleavage or low neckline {décolletage}.
low neckline {décolleté}.
tasting or sampling {dégustation}.
lunch {déjeuner}.
events after climax {denouement, French}.
latest news or what is in fashion {dernier cri}.
state of cordiality {détente}.
dinner or dine {dîner}.
saying {disant}.
discretion {discrétion}.
givens or principles {donnée}.
person's file {dossier}.
sound with two meanings, or two intentions with one meaning common and other risqué {double entendre}.
water {eau}.
brilliant success {éclat}.
flair {élan}.
additional work played after formal conclusion or again {encore}.
boredom {ennui}.
hearing {entendre}.
cordiality {entente}.
whole or entire {entier}.
period between acts {entr'acte}.
morale or team spirit {esprit de corps}.
importance {estime}.
summer {estival, French}.
state {état}.
star or star-shaped {étoilé}.
exposing a fact or situation {exposé}.
way or method {façon}.
knowledge or fact or ready to eat {fait}.
deed accomplished or already completed and not undoable {fait accompli}.
district formerly outside city limits {faubourg}.
misstep or foolish action or socially incorrect behavior {faux pas}.
festival {fête}.
movie filmed in dark settings {film noir}.
end {fin}.
end of 19th century {fin de siècle, French}.
final or end {finale, French}.
skill {finesse}.
three-petal lily shape {fleur-de-lys} {fleur-de-lis}.
river {fleuve}.
folly {folie}.
craziness in love {folie à deux}.
strength or force {force, French}.
overriding force or event {force majeure}.
main skill {forte, skill}.
socially incorrect behavior {gaffe}.
guard {garde}.
type or kind {genre, French}.
taste {goût, French}.
glory {grandeur}.
size {grosseur}.
war {guerre}.
designer clothing or fashion {haute couture}.
cooking like chef {haute cuisine}.
haughtiness {hauteur}.
People can have idea that others and events cannot change {idée fixe}.
island {ile}.
jealousy {jalousie, jealousy}.
joy {joie}.
joy of living, or quality of happiness and energy {joie de vivre}.
day {jour}.
lake {lac}.
unregulated {laissez-faire, French}.
thin strip or layer {lamelle}.
generosity {largess} {largesse}.
teardrop or drop {larme}.
affront {lese majesté}.
place {lieu}.
badness or sickness {mal}.
seasickness {mal de mer}.
depression {malaise}.
style {manière}.
unfulfilled ambition {manqué}.
mark or logo {marque}.
morning, or day's first movie or play showing {matinée}.
memory {mémoire}.
ocean or sea {mer}.
marriage to inferior {mésalliance}.
trade or skill {métier}.
microwave {micro-onde}.
setting {milieu}.
style {mode, style}.
mountain {montagne}.
word {môt, French}.
appropriate word or phrase or apt word {môt juste}.
pout {moue}.
middle age {moyen-âge}.
aura or charisma {mystique}.
swimming {nage}.
innocence {naiveté}.
nature or reality {naturel}.
little boat {navette}.
snow {neige}.
nobleness {noblesse}.
Nobility can have an obligation {noblesse oblige} to help less-fortunate persons.
Christmas {Noël}.
name {nom}.
name used as warrior {nom de guerre}.
pen name {nom de plume}.
north {nord}.
work, set of works, or main thing {oeuvre}.
wave {onde}.
par or parity {pair}.
bias or taking sides {parti pris}.
step {pas, French}.
dance for two people {pas de deux, French}.
work that uses parts with different styles {pastiche}.
country {pays}.
country {paysan}.
flatulence {pet, French}.
breakfast {petit déjeuner}.
piece or part or portion {pièce}.
best or final part or masterpiece {pièce de résistance}.
turn {pirouette, French}.
last chance, or everything at its worst {pis aller}.
special of the day {plat du jour}.
outdoors {plein air}.
weight {poid}.
tip or point {point}.
tip {pourboire}.
first performance {premiere}.
price {prix}.
fixed price or fixed-price menu {prix fixe}.
service included {prix net}.
subject or purpose {propos}.
self {propre}.
line {queue, line}.
what {quoi}.
reason or purpose {raison}.
purpose of life or function, or reason for being {raison d'être}.
reconciliation {rapprochement}.
reason {rationale}.
recipe {recette}.
acclaim or seeking acclaim {reclamé}.
diet {régime}.
rebirth of culture {renaissance}.
date or appointment or meeting {rendezvous}.
repartee or retort {repartie}.
meal {repas}.
skill set, or set of works to perform {repertoire}.
recurrence {reprise}.
stamina or ability to resist {résistance}.
revenge {revanche}.
daydreaming {reverie}.
show with skits {revue}.
rigor {rigueur}.
rejoinder {riposte}.
river {rivière}.
rock {roche}.
street {rue, French}.
composure or emotionlessness {sang-froid}.
know-how or skill {savoir}.
skill or social gracefulness {savoir-faire}.
spiritualist meeting {séance}.
meal or serving {service, French}.
century {siècle}.
affectionate nickname {sobriquet}.
claim about oneself {soi-disant}.
evening or evening party or get-together in evening {soirée}.
sixty-nine {soixante-neuf}.
armed attack {sortie}.
small amount {soupçon}.
sigh {soupir}.
spring {source, spring}.
success or cake {succès}.
important success {succès d'estime}.
great success {succès fou}.
sequence {suite, French}.
multiple-course fixed-price meal or open table or boarding {table d'hôte}.
scene {tableau}.
scene with silent and still actors {tableau vivant}.
ground {terre}.
intimate conversation or two-person private conversation {tête-à-tête}.
dressing or grooming or clothes or toilet or face and hair preparation {toilette}.
scored point or touched or pricked {touché}.
turn or tower {tour, French}.
skilled performance or something accomplished skillfully {tour de force}.
all {tout, French}.
trick {trompe}.
steam {vapeur}.
wind {vent, French}.
life {vie, French}.
living {vivre}.
flight {vol}.
will or discretion {volonté}.
giblets {abatis}.
organ meats {abats}.
lamb {agneau}.
wing or white breast meat {aile}.
lark {alouette, French}.
anchovy {anchois}.
donkey {ane}.
eel {anguille}.
spider crab {araignée de mer}.
fish bone {arête}.
female deer {biche}.
pike {brochet}.
quail {caille}.
squid {calmar}.
duck {canard, French}.
carp {carpe}.
cuttlefish {casseron}.
stag or male deer {cerf}.
brain {cervelle}.
capon {chapon}.
cat {chat, French}.
horse or horse meat {cheval}.
hair {cheveux}.
goat {chèvre}.
pig {cochon}.
dove {colombe}.
mature rooster {coq}.
wood grouse {coq de bruyère}.
shell {coque}.
shellfish {coquillages}.
shell {coquille}.
sea scallop {coquille Saint-Jacques}.
coral {corail}.
crab {crabe}.
bird comb {crête}.
shrimp {crevette}.
crustacean {crustacé}.
haunch or rear {cul}.
turkey {dindon}.
freshwater crayfish {écrevisse}.
smelt {eperlan}.
land snail {escargot, snail}.
swordfish {espadon}.
pheasant {faisan}.
halibut {flétan}.
liver {foie}.
albacore tuna {germon}.
gizzard {gésier}.
game {gibier}.
haunch {gigue, French}.
frog {grenouille}.
thrush {grive}.
snout {groin, French}.
small cod {haddock, French}.
herring {hareng}.
swallow {hirondelle}.
lobster {homard}.
oyster {huître}.
leg {jambon, leg}.
knuckle {jarret}.
yolk {jaune d'oeuf}.
lamprey eel {lamproie}.
spiny lobster or rock lobster or crawfish {langouste}.
small crayfish {langoustine}.
rabbit {lapin}.
pollack {lieu noir}.
hare or wild rabbit {lièvre}.
breast {magret}.
mackerel {maquereau}.
wild meadow lark or skylark {mauviette}.
blackbird {merle}.
hake {merlu}.
beef marrow {moëlle}.
mollusk {mollusque}.
wild sheep {moufflon}.
mussel or mold {moule}.
mutton or sheep {mouton}.
muzzle {museau}.
egg {oeuf}.
goose {oie}.
ear {oreille}.
bone {os, French}.
oyster {ostréi}.
sea urchin {oursin}.
shoulder {paleron}.
wild pigeon or dove {palombe}.
butterfly {papillon}.
clam {patagos}.
crayfish {patte}.
skin {peau}.
scallop or coquille Saint-Jacques {pèlerine}.
perch {perche}.
partridge {perdrix}.
body {physique}.
foot {pied, French}.
large sardine {pilchard, French}.
claw or tong {pince}.
guinea fowl {pintade}.
flatfish {plaice, French}.
feather or plume or quill or pen {plume, French}.
fur {poil}.
fish {poisson}.
breast {poitrine}.
chicken or hen {poule}.
chicken {poulet, French}.
octopus {poulpe}.
chick {poussin}.
tail or oxtail {queue, tail}.
skate or ray {raie}.
wild pigeon {ramier}.
rockfish {rascasse}.
kidney {rognon}.
pickerel {sandre}.
wild boar {sanglier}.
starling or thrush {sansonnet}.
teal {sarcelle}.
small sardine {sardine, French}.
salmon {saumon}.
cuttlefish {seiche}.
cuttlefish {supion}.
bull {taureau}.
tendon {tendron}.
head {tête}.
tuna {thon}.
albacore {thon germon}.
bluefin tuna {thon rouge}.
bull {toro}.
turtle {tortue}.
trout {truite}.
cow {vache}.
belly or stomach {ventre}.
bladder {vessie}.
face {vis}.
white {blanc}.
blue {bleu, color}.
light color {blonde} {blond}.
gray {gris}.
yellow {jaune}.
black {noir}.
pink {rose, French color}.
red or red cosmetic powder or red polishing powder {rouge, French}.
green {vert}.
sweet or slightly bitter before-dinner drink {apéritif}.
beer {bière}.
drink {boire}.
drink {boisson}.
red wine, bone marrow, and shallot sauce {bordelaise}.
espresso and steamed milk {café au lait}.
filtered coffee {café filtre}.
coffee with whipped cream or coffee ice cream with whipped cream {café liègeois}.
espresso with little milk {café noisette}.
strong espresso {café serré}.
apple brandy, from Normandy {calvados, French}.
cider {cidre}.
sparkling wine {crémant}.
chocolate liqueur {crème de cacao, French}.
black currant liqueur {crème de cassis}.
mint liqueur {crème de menthe, French}.
after-dinner drink {digestif}.
fruit brandy {eau-de-vie}.
espresso {express}.
large espresso and milk {grand crème}.
very good wine {grand cru}.
four-liter wine bottle {imperiale}.
herb tea {infusion}.
sherry {jerez}.
crème de cassis and wine. kir royal is crème de cassis and champagne {kir}.
wild black cherry liqueur {kirsch, French}.
caraway seed liqueur {kummel}.
milk {lait}.
Madeira {madère}.
plum brandy {mirabelle}.
anise liqueur, such as Pernod and Ricard {pastis}.
sweet fortified wine {pineau des Charentes}.
port {porto}.
rum {rhum}.
rare or pink wine {rosé, French wine}.
wine {vin}.
sherry {xérès}.
with tomato and sweet pepper, as in Basque region {à la basquaise}.
with rice, tomato, onion, sweet pepper, and paprika, in bohemian style {à la bohémienne}.
with bacon and vegetables, as by middle class {à la bourgeoise}.
with red wine, onion, mushroom, and bacon, as in Burgundy {à la bourguignon}.
with white bean, as in Brittany {à la bretonne}.
with stuffed cabbage leaf, carrot, turnip, potato, and bacon, as in Flanders {à la flamande}.
with pea, lettuce, small white onion, and parsley, as in France {à la française}.
with oil, lemon juice, and water, for cold vegetables, as in Greece {à la grecque}.
with paprika and cream, as in Hungary {à la hongroise}.
with onion, as in Lyon {à la lyonnaise}.
with tomato, as in Madrid {à la madrilène}.
with onion, potato, and carrot {à la ménagère}.
seasoned, floured, fried, and served with lemon, parsley, and melted butter {à la meunière}.
with apple liqueur or with cider, carrot, onion, leek, and spice, as in Caen {à la mode de caen}.
with sweet pepper, onion, and garlic, as in Navarre {à la navarraise}.
with carrot and onion, as in Nevers {à la nivernaise}.
with fried potato balls and vegetables, as in Paris {à la parisienne}.
with carrot, turnip, onion, celery, and bacon, as in country {à la paysan}.
with truffle and foie gras, as in Périgord in southwest France {à la périgourdine}.
with juice from pressing carcass, plus red wine and/or Cognac {à la presse}.
with blood sauce, as in Rouen {à la rouennaise}.
with truffle and cream sauce {à la royale}.
with pea, carrot, turnip, and mayonnaise, as in Russia {à la russe}.
with peeled white grapes {à la véronique}.
with tomato sauce, as by gypsies {à la zingara}.
with tomato, pepper, onion, and garlic, as in Spain {à l'espagnole}.
with curry powder, as in East India {à l'indienne}.
with saffron, tomato, and sweet red pepper, as in Orient {à l'orientale}.
apricot {abricot}.
mayonnaise and garlic {aïoli}.
sweet peppers in chicken stock {albuféra}.
with almond {amandine}.
tripe sausage {andouille}.
with juniper berries {ardennaise}.
with dried beans {arpajon}.
filled crêpe tied like bundle {aumônière}.
tomato and cream {aurore}.
deboned poultry {ballotine}.
eggplant dish or bean and artichoke dish {barbouillade}.
layer with uncured bacon {barder}.
lamb legs and rear {baron, French}.
lettuce with broad, flat leaf {batavia, French}.
small vegetable stick {bâtonnet}.
gelatin cream {bavaroise}.
butter, egg, shallot, wine, vinegar, and tarragon {béarnaise}.
milk, butter, flour, onion, bay leaf, pepper, and nutmeg {béchamel}.
orange or pear type {bergamot, French}.
butter or yellow {beurre}.
butter, vinegar, white wine, and shallot {beurre blanc}.
raw butter {beurre cru}.
butter, olive oil, herbs, garlic, and anchovy {beurre de Montpellier}.
salted butter {beurre demi-sel}.
browned butter {beurre noir}.
slightly browned butter {beurre noisette}.
almond milk and gelatin pudding {blanc-mange}.
candy {bonbon, French}.
with mussels {bouchoteur}.
stock or broth {bouillon}.
fresh parsley, bay leaf, and thyme {bouquet garni, French}.
with mashed potato {brandade}.
white wine, carrot, leek, and celery sauce {bretonne}.
soup {brouet}.
stew or soup or scrambled eggs {brouillade}.
finely diced vegetables {brunoise}.
Caribbean chocolate {caraïbes}.
Swiss-chard white rib or stalk {carde}.
curry {cary}.
soft brown sugar {cassonade}.
celeriac or celery root {céleri-rave}.
cereal {céréale}.
pale orange wild mushroom {girolle} {chanterelle}.
braised partridge and cabbage or herb and spice liqueur {chartreuse, French}.
hunter or white wine, mushroom, shallot, tomato, and herb sauce {chasseur, French}.
shredded vegetables {chiffonnade}.
chocolate {chocolat}.
béarnaise sauce with tomatoes {choron}.
sauerkraut {choucroute}.
game stew with blood {civet, French}.
black cherry and custard tart {clafoutis}.
oyster bed {claire}.
pea garnish {clamart}.
tumeric, rice powder, coriander, pepper, cumin, and fenugreek {colombo, French}.
jam {confiture}.
pickled {conserves au vinaigre}.
clear soup {consommé, French}.
almond or cream tart with sugar glaze {conversation}.
broth {court-bouillon}.
rich bittersweet chocolate {couverture}.
with carrot garnish {crécy, French}.
crêpe with orange liqueur flambée {crêpes Suzette}.
potato pancake, from Auvergne {crique}.
raw vegetable {crudité}.
leg or thigh or drumstick {cuisse}.
devil or pepper-mustard sauce {diable}.
with white wine, mussel, shrimp, mushroom, and cream, as in Dieppe {dieppoise}.
with mustard, as in Dijon {dijonnaise}.
with butter, egg yolk, and nutmeg {duchesse}.
white sauce with shallot, white wine, tomato, and parsley {dugléré}.
sautéed chopped mushrooms and shallots in cream {duxelles}.
sparerib {echine}.
wild rose jam, from Alsace {eglantine}.
whole vegetable or herb {en branche}.
carrot, radish, or turnip greens {fanes}.
Madiera sauce with truffle juice {financière}.
with spinach {florentine}.
with green bean and foie gras {folle}.
with mushroom, bacon, and potato {forestière}.
braised in wine or cream sauce {fricassée, French}.
chocolate and crème fraîche {ganache}.
garnish or garnished {garni}.
cold soup of tomato, cucumber, onion, and sweet pepper, from Spain {gaspacho}.
choux paste, potato, or semolina dumplings {gnocchi}.
crust from baking or grated {gratin}.
with whipped cream {grelette}.
mayonnaise, caper, cornichon, hard-cooked egg, and herbs {gribiche}.
thyme, rosemary, summer savory, and bay leaf {herbes de Provence}.
butter, egg yolk, and lemon juice sauce {hollandaise}.
eggplant with sautéed onion, tomato, and spice {imam bayaldi}.
fresh cooked vegetables {jardinière}.
aspic {juive}.
juice {jus}.
roe {laitance}.
with tomato, eggplant, and wild mushroom {languedocienne}.
bacon {lard, French}.
add fat strips {larder, French}.
small fried or baked balls {macaire}.
macaroon {macaron}.
butter, parsley, and lemon sauce or with red wine and shallot {maître d'hôtel}.
hollandaise sauce with orange {maltaise}.
tangerine {mandarine}.
sweet pea or snow pea {mange-tout}.
grape skin and seed liqueur {marc}.
tide or fresh food {marée}.
seasoned soaking and tenderizing liquid {marinade}.
marinated {mariné}.
mousse-like {marquise, mousse}.
mixed stewed vegetables {matignon}.
with red wine sauce {meurette}.
honey {miel}.
chopped hard egg yolks {mimosa, egg}.
with anchovy, pitted olive, and tarragon {mirabeau}.
with cherry, as in Montmorency, Paris suburb {montmorency}.
whipped eggs and cream {mousse, French}.
with butter, egg yolk, and whipped egg whites and cream {mousseline}.
with tomato, garlic, onion, and orange zest or with tomato, green bean, anchovy, tuna, potato, black olive, capers, and artichoke, as in Nice {niçoise, French}.
vermouth sauce {noilly}.
with seafood, cream, and mushroom or with apple cider or Calvados, as in Normandy {normande}.
roasted almond, egg white, and honey {nougat, French}.
noodle {nouille}.
whipped egg whites poached in milk, with vanilla custard {oeufs à la neige}.
with Jerusalem artichoke {palestine, French}.
fried chickpea pancake, from Provence {panisse}.
mousse {parfait, French}.
with potatoes {parmentier}.
pasta {pâtes}.
nugget or chip {péptie}.
small red pepper, from Spain {pequillo}.
with truffle and foie gras, as in Périgord in southwest France {Périgueux}.
chopped parsley and garlic {persillade}.
rice with sautéed onion cooked in broth {pilaf, French}.
rice with sautéed onion cooked in broth {pilau}.
hot or peppery or spicy {pimenté}.
with pepper, onion, tomato, from Basque {pipérade}.
basil, garlic, and olive oil sauce, from Provence {pistou}.
brown sauce of wine, pepper, vinegar, and strained vegetables {poivrade}.
cornmeal {polenta}.
thick smooth paste {pommade}.
French fries {pommes de terre frites}.
fried potatoes {pommes de terre Pont-Neuf}.
caramelized apple slices {pommes en l'air}.
soup {potage}.
mixture or sweet-smelling herb mixture {potpourri}.
caramelized almonds {praline, French}.
diced spring vegetables {printanière}.
with garlic, tomato, and olive oil, as in Provence {provençale}.
ground ginger, nutmeg, white pepper, and clove {quatre épices}.
dumpling {quenelle}.
egg and cream custard tart {quiche}.
bacon, egg, and cream tart, as in Lorraine {quiche lorraine}.
saddle {râble}.
stew {ragoût, French}.
eggplant, zucchini, onion, tomato, pepper, garlic, and olive oil, from Provence {ratatouille}.
thick vinegar, white wine, shallot, and herb sauce or mayonnaise, capers, onion, and herbs {ravigote}.
honeycomb {rayon de miel}.
licorice {réglisse}.
mayonnaise, capers, mustard, herbs, anchovy, and gherkin or shredded celery root in mayonnaise {rémoulade}.
round slice {rondelle}.
with foie gras and truffle {Rossini}.
flour and butter mixture {roux, French}.
chopped vegetables in mayonnaise {russe, French}.
whipped egg yolk, sugar, wine, and flavoring sauce {sabayon}.
sweet and rich {sablée}.
with peas {saint-Germain}.
salad or lettuce head {salade}.
salt-cured or salted {salé, French}.
Corsica grape or herb black pudding {sangue}.
with truffle, as in Sarlat in Dordogne {sarladaise}.
browned in butter, fat, or oil or fried in pan {sauté, French}.
escarole {scarole}.
salt {sel}.
unbleached sea salt {sel gris}.
coarse salt {sel gros}.
bleached sea salt {sel marin}.
buffet style {service à la française}.
courses served in sequence {service à la russe}.
cream, onion, white wine, and lemon juice sauce {smitane}.
onion sauce {soubise}.
baked puréed egg yolk and whipped egg white {soufflé, French}.
puffed {soufflées}.
soup {soupe}.
egg and flour noodle, from Alsace {spaetzle} {spetzli} {spätzel}.
lollipop {sucette}.
sugar {sucre}.
sweet {sucré}.
white sauce with veal or chicken juice {suprême}.
black olive, anchovy, capers, olive oil, and lemon juice, from Provence {tapenade}.
pie or tart {tarte}.
caramelized apple pie {tarte Tatin}.
with cream sauce {thermidor, French}.
garlic, onion, tomato, egg yolk, and vinegar soup, from southwest France {tourin} {tourrin} {tourain}.
green vegetables {verdure, French}.
herb vinaigrette {verdurette}.
watercress and potato {vert-pré}.
with glazed carrot or mineral water {vichy}.
cold leek and potato cream soup {vichyssoise, French}.
vinegar {vinaigre}.
oil, vinegar, salt, and pepper {vinaigrette, French}.
white Rhône grape {viognier}.
whipped egg yolk, sugar, wine, and flavoring sauce {zabaglione, French}.
ground sesame seed, sumac berry, thyme, and salt, as in Middle East {za'tar}.
with garlic, parsley, and bread crumb, as in Provence {à la provençale}.
match or puff pastry strip {allumette}.
unleavened or unleavened bread or matzo {azyme}.
sponge cake with rum syrup {baba au rhum, French}.
wand or stick-like bread {baguette, French}.
small boat or boat-shaped pastry {barquette}.
large baguette {bâtard}.
small baguette {bâton, French}.
doughnut or fried pastry or fritter {beignet}.
cake or cookie {biscuit, French}.
ladyfinger {biscuit à la cuillère}.
small thick pancake for caviar {blini}.
small pastry or vol-au-vent {bouchée}.
ball or large round bread {boule, bread}.
poached fruit in pastry with vanilla custard {bourdaloue}.
muffin or bun or butter and egg yeast bread {brioche, French}.
crustless bread, or hors d'oeuvre type {canapé, French}.
bread crumbs {chapelure}.
ladyfingers with custard or buttered bread with fruit compote {charlotte}.
filled pastry {chausson}.
deep-fried spiral bread dipped in sugar {chichi}.
egg and bread crumb coating for fried fish {colbert}.
whole grain {complète}.
crown or bread ring {couronne}.
thin pancake {crêpe}.
cream-filled pastry with sugar glaze {croquembouche}.
crust or pastry {croûte}.
toasted or fried cubed bread {croûtons}.
mixed with choux pastry, formed into small balls, and fried {dauphine}.
wrapped in pastry {en chemise}.
flour {farine}.
puff pastry {feuilletée}.
small almond cake {financier}.
pancake or cake or round flat pastry {galette}.
cake {gâteau}.
almond sponge cake with coffee and chocolate icing {gâteau opéra}.
waffle {gaufre}.
sponge cake {génoise}.
venetian blind or small pastry lattice with almond paste and jam {jalousie, bread}.
sourdough {levain}.
small sweet cake {madeleine, French}.
hot sugared doughnut {merveille}.
large round bread {miche}.
interior, or bread crumb {mie}.
small cake or pastry {mignardise}.
pastry with baked meringue, chestnut purée, and whipped cream {mont blanc, French}.
woven bread loaf {natte}.
fried pancake {paillasson}.
bread or loaf {pain, bread}.
almond sponge cake {pain de Gênes}.
rectangular white sandwich loaf {pain de mie}.
gingerbread {pain d'épices}.
toast {pain grillé}.
palm or puff pastry in palm leaf shape {palmier}.
breaded {pané}.
rolled crêpe {pannequet}.
large choux pastry with almonds and praline butter cream {paris-Brest}.
cake {pastiza}.
roll {petit pain}.
butter cookie {petit-beurre}.
cupcake or small cake or pastry {petit-four}.
bread or cake {pompe}.
choux pastry with vanilla ice cream and hot chocolate sauce {profiterole}.
olive oil, garlic, chile pepper, bread, and fish broth sauce {rouille}.
bread and wine sauce {saupiquet}.
yeast cake in sweet syrup {savarin}.
sponge cake {savoie}.
open-face sandwich or buttered bread {tartine}.
coated in egg, breaded, and fried {viennoise}.
in country style {à la campagne}.
from menu or item by item {á la carte}.
soft-cooked in shell {à la coque}.
on tap {à la pression}.
boiled, as in England {à l'anglaise}.
medium rare or ripe or ready to eat {à point}.
bitter or sour {aigre}.
bitter or bittersweet {amer}.
appetizer {amuse-bouche}.
appetizer {amusegueule}.
formal food definition {appellation d'origine contrôlée} (AOC).
sprinkled or basted {arosé}.
seasoned {assaisonné}.
plate or platter {assiette}.
skewer {attelet}.
charcoal-grilled {au charbon de bois}.
in its natural juices {au jus}.
beautiful presentation {bellevue}.
well done {bien cuit}.
organic {biologique}.
brown {bis, French}.
whitened or bleached {blanch}.
blue or very rare {bleu, rare}.
can {boîte de conserve}.
home-style {bonne femme}.
salted and smoked {bouffi}.
boiled {bouilli}.
braised {braisé, French}.
braise {braiser}.
roasted on spit {broche}.
scrambled {brouillé}.
caramelized or brown {brûlé}.
Dishes can be always available {buffet, French}.
caffeine {caféine}.
curdled {caillé}.
country-style {campagnard}.
caramelized {caramelisé}.
kosher {casher}.
snack {casse-croûte}.
pot {casserole, French}.
in small casserole {cassolette}.
studded {clouté}.
chopped coarsely {concassé}.
freeze {congeler}.
chop {côte, chop}.
crunchy {craquant}.
finest or something at highest level {crème de la crème}.
raw {cru}.
cooked together {cuisiné}.
baked or cooked {cuit}.
truncated cone or oval-shaped baking mold {dariole}.
decaffeinated {déca}.
decaffeinated {décaféiné}.
shelled or peeled {décortiqué}.
slightly salted or unsmoked {demi-sel}.
diced {dés, French}.
boned {désossé}.
browned or golden brown {doré}.
fresh or sweet {douce}.
sweet or dessert or sweetener as tip or bribe {douceur}.
crushed or pressed {écrasé}.
skimmed {écremé}.
drained {égoutée}.
thin sliced {emincé}.
skinned by blanching, for almonds and tomatoes {emondé}.
in parchment paper {en papillote, French}.
boiled or baked in its skin {en robe de chambre}.
boiled or baked in its skin {en robe des champs}.
first course or main course {entrée}.
desserts {entremets}.
thick {épais}.
thick {épaisse}.
thin slice {escalope}.
stuffed {étoffé}.
smothered or tightly covered {étouffé}.
smothered or tightly covered {étuvé}.
hung to age {faisandé}.
stuffed {farci}.
from farm {fermier}.
lighted {flambée, French}.
melting {fondant, French}.
melted {fondue, French}.
pungent or strong {fort}.
whisk {fouet}.
whipped {fouettée}.
stuffed or filled {fourré}.
fresh or chilled {fraîche}.
fresh or chilled {frais}.
quivering {frémi}.
curly {frisé}.
fried {frit}.
French fry {frite}.
small fried piece {fritot}.
fried food {friture}.
smoked {fumé}.
garnish {garniture}.
carbonated {gazeuse}.
aspic or jelly {gelée}.
frosted {givré}.
fat {graisse}.
crackling {graisseron}.
fat {gras}.
crackling {grattelon}.
crackling {gratton}.
grilled {grillé, French}.
appetizer {hors-d'oeuvre}.
oil {huile}.
slivered {julienne, French}.
commercial {laitier}.
mashed {mâché}.
thin and lean {maigre}.
small covered pot or casserole or broth from casserole {marmite}.
mixture or blend {mélange}.
dish or preparation {mets}.
half raw {mi-cru}.
half cooked {mi-cuit}.
simmered {mijoté}.
slice {miroton}.
coffee-flavored {moka}.
simmered {mollet}.
piece or small portion {morceau}.
mold {moulage}.
ground or milled {moulu}.
covered {nappé, French}.
food {nourriture}.
thick slice {paillarde}.
julienned and fried {pailles}.
mixed {panaché}.
plume or high style {panache}.
flavor {parfum}.
sharp or spicy {piquant, French}.
larded or studded {piqué}.
poached {poché}.
pan-fried {poêlé}.
squeezed {pressé}.
tap {pression}.
chopped finely or crushed {purée}.
cool or chilled or fresh {rafraîchi}.
small casserole or tart {ramequin}.
grated or shredded {râpé}.
fried browned {rissolé}.
roast {rôti}.
angled slice {rouelle}.
red {rouget}.
roll {roulade}.
rolled {roulé}.
rolling pin {rouleau à pâtisserie}.
rare {saignant}.
smoked {saur}.
tender {tendre}.
roasted {torréfiée}.
slice {tranche}.
with browned cheese {au gratin, French}.
cow's milk cheese wheel {brie, French}.
aromatic cow's milk cheese {camembert, French}.
sweet whip cream {Chantilly}.
shaving from chocolate, cheese, or vegetable {copeau}.
cream {crème}.
egg-custard cream {crème anglaise}.
custard with caramelized crust {crème brûlée}.
sweet whip cream {crème chantilly}.
thickened cream {crème fraîche}.
custard filling {crème pâtissière}.
ham, cheese, and grilled egg sandwich {croque-madame}.
toasted ham and cheese sandwich {croque-monsieur}.
baked with milk, garlic, cheese, and egg or with sliced potato, cream, and cheese or eggs {dauphinoise}.
cooked pressed mild cow's-milk cheese with big holes {emmental}.
custard lined with caramel or tart {flan}.
soft white dessert cheese, from Ile-de-France {fontainebleau, French}.
almond custard {frangipane}.
cheese {fromage}.
with browned cheese {gratinées}.
mild hard cooked cheese {gruyère, French}.
with onions or with bouillon, port, egg, and cheese or with cubed bacon and soft-cooked egg {lyonnaise, French}.
cream sauce with egg yolk and cheese {mornay, French}.
soft pungent cow's-milk cheese with red rind {munster}.
soft white cow's-milk cheese {neufchâtel, French}.
small custard {pot-de-crème}.
melted cheese, boiled potato, pickled cucumber, and onion, from Switzerland and Savoie {raclette}.
creamy rice with stock and cheese or mushroom {risotto, French}.
blue veined sheep's milk cheese {roquefort, French}.
with Gruyère cheese or with sliced potato, bouillon, cheese, and butter {savoyarde}.
cheese with more than 75 percent butterfat {triple crème}.
yogurt {yaourt}.
with candied fruit {à la impératrice}.
with rice pudding and candied fruit {à l'impératrice}.
poached fruit on ice cream with hot chocolate sauce {belle Hélène}.
stewed fruit {compotier} {compote, French}.
vegetable or fruit purée {coulis}.
fruit and egg white custard {crème plombières}.
chopped mixed fruits or vegetables {macédoine}.
fruit purée {marmelade}.
frozen whipped cream and candied fruit {nougat glacé}.
vanilla ice cream, candied fruit, kirsch, and apricot jam {plombière}.
nut-infused or fruit-infused brandy {ratafia}.
macerated fruit, liqueur, and whipped cream {romanoff}.
whipped and frozen wine or fruit juice and egg white {spoom}.
citrus-peel colored part {zeste}, with no white pith.
stylish or with ice cream {à la mode}.
ice cream in layers {bombe, French}.
ice cream cone {cornet de glace}.
ice cream {crème glacée}.
shaken with ice {frappé, French}.
candied or iced or crystallized or glazed {glacé}.
ice or ice cream or mirror {glace}.
sherbet or flavored ice {granité, French}.
ice cream dessert with cone or cake {mystère}.
poached peach with ice cream and strawberry purée {pêche Alexandra}.
poached peach with ice cream and raspberry sauce {pêche Melba}.
sherbet {sorbet}.
with meat, swiss chard, and cheese, as in Nice {à la niçoise}.
with sauerkraut, foie gras, and salt pork, as in Strasbourg {à la strasbourgeoise}.
mussel, cockscomb, and crayfish {à l'impériale}.
fish stock, flour, butter, white wine, and shallot sauce {bercy}.
steak {bifteck}.
meat stew with white sauce and egg {blanquette}.
beef {boeuf}.
sausage {boudin}.
fish soup of Marseille with olive oil, onion, garlic, tomato, parsley, and saffron {bouillabaisse, French}.
cooked with meat {boulangère}.
fish soup with onion, tomato, garlic, herbs, olive oil, egg yolk, and aïoli {bourride}.
skewer with meat and vegetable pieces {brochette, French}.
marrow bone {canon, French}.
meat cooked in sauce that becomes reduced {capilotade}.
beef braised in beer and onions {carbonnade}.
rack or loin or crown roast {carré}.
white bean and meat casserole {cassoulet}.
fish marinated in lime juice and seasoning {cebiche}.
sausage {cervelas}.
steak filet with sautéed potatoes and white wine, beef stock, butter, shallot, and herb sauce or béarnaise sauce {chateaubriand}.
deer or venison {chevreuil}.
small sausage {chipolata}.
meat cooked in its fat or juice, or fruit or vegetable in sugar, alcohol, or vinegar {confit}.
cutlet {côtelette}.
semolina grains or steamed semolina grains, broth, vegetable, meat, and hot sauce, from North Africa {couscous}.
ground meat, vegetables, egg, and sauce coated in bread crumbs and fried {croquette, French}.
rectangular fish filet or fish steak {darne}.
meat, red wine, and onion stew, with tomato or garlic {daube}.
in half mourning or poached chicken with truffles under skin or sweetbreads, truffles, and white sauce {demi-deuil}.
light brown beef sauce {demi-glace}.
whole fish in aspic {en bellevue}.
beef rib steak {entrecôte}.
sirloin steak {faux-filet}.
flank {flanchet}.
bottom or cooked meat juice {fond}.
béarnaise sauce and meat glaze {foyot}.
sweetmeat or petit four {friandise}.
seafood {fruits de mer}.
fish stock {fumet, French}.
stuffed or rolled deboned meat glazed with gelatin {galantine}.
lamb leg {gigot}.
sweetmeats or candies {gourmandises}.
chopped meat or fish {hachis}.
ham {jambon, ham}.
stuffed meat with herb and garlic butter {kiev}.
round slice {médaillon}.
assorted seafood {méli-mélo}.
veal {osso bucco}.
upper shoulder {palette, French}.
minced meat {pâté}.
pastry or dough {pâte}.
creamy pastry dough {pâte à choux}.
pie pastry {pâte brisée}.
fried chopped meat or fish in cutlet shape {pojarski}.
pork {porc}.
suckling pig {porcelet}.
simmered or poached beef or fish with vegetables {pot bouilli}.
simmered or poached beef or fish with vegetables {pot-au-feu, French}.
fatted hen {poularde, French}.
standing rump {quasi, French}.
sweetbreads {ris}.
rump steak {rumsteck}.
lard or pork fat {saindoux}.
roasted poultry with meat juice sauce {salmis}.
sauce with vegetable, meat, or fish {salpicon}.
small fresh sausage or sausage {saucisse}.
hot dog {saucisse de Francfort}.
large dried sausage, like salami {saucisson}.
fish marinated in lime juice and seasoning {seviche}.
lamb shank {souris}.
chopped raw beef, with raw egg, capers, chopped onion, and parsley {tartare}.
earthenware crock, crock of ground meat and seasoning, or pâté in terrine {terrine}.
center beef filet {tournedos}.
spareribs {travers}.
innards {tripe, French}.
veal {veau}.
veal, chicken, or fish stock, cream, and egg yolk sauce {velouté}.
meat {viande}.
puff pastry shell with meat or fish in sauce {vol-au-vent}.
with chestnut or mushroom, as in Cevennes {à la cévenole}.
with artichoke heart, chestnut purée, braised lettuce, and sautéed potato {à la châtelaine}.
with garlic, pine nut, and goose fat, as in Landes in southwest France {à la landaise}.
log-shaped Christmas sponge cake with chestnuts and chocolate {bûche de Noël}.
roasted and/or salted peanut {cacahouète}.
walnut meat {cerneau}.
small white bean in shell or coconut {coco blanc}.
pepper sauce with chestnut and bacon {saint-Hubert}.
bill or tab {addition, French}.
notes or summary {aide-mémoire}.
blackboard {ardoise}.
bench {banc}.
bar {barre, French}.
letter {billet, French}.
love letter {billet-doux}.
can or bottle or box {boîte}.
lunch box {boîte à goûter}.
bowl {bol}.
bedroom {boudoir}.
kettle {bouilloire}.
bottle {bouteille}.
button {bouton}.
cash register {caisse}.
small box {caissette}.
military post {camp}.
pitcher {carafe, French}.
card or menu {carte}.
ash or cinder {cèndre}.
chair with long seat for legs {chaise longue, French}.
hat or small bread round with dough hat {chapeau, French}.
house {chateau}.
dress {chemise, French}.
walls with barbed wire, spikes, or broken glass {cheval-de-frise}.
chest {coffre}.
hat with lace {coiffe}.
light perfume {cologne, French}.
candy shop {confiserie}.
freezer {congélateur}.
conservatory {conservatoire}.
architectural decoration looking like fruit or flower basket {corbeille} {corbeil}.
horn of plenty {corne d'abondance}.
cone {cornet, French}.
knife {couteau}.
place setting with dishes, silver, glassware, and linen {couvert}.
silk {crêpe de Chine}.
jug {cruche}.
spoon {cuillère}.
kitchen or cooking or food style {cuisine}.
stove {cuisinière}.
rump or trouser {culotte}.
toothpick {cure-dent}.
checkerboard {damier}.
small cup {demi-tasse, French} {demitasse, French}.
lace {dentelle}.
light perfume or toilet water {eau de cologne}.
very light perfume {eau de toilette}.
ink {encre}.
bundle {fagot, French}.
horseshoe {fer à cheval}.
farm {ferme}.
fire {feu}.
string {ficelle}.
flute or thin champagne glass {flûte}.
oven {four}.
microwave oven {four à micro-onde}.
fork {fourchette}.
mug {grande tasse}.
toaster {grille-pain}.
skewer {hâtelet}.
hotel or establishment {hôtel}.
ladle {louche}.
school {lycée}.
store {magasin}.
house or restaurant {maison}.
small house or two-story apartment {maisonette}.
market or seasonable or available {marché}.
standing stone {menhir}.
mirror or glaze {miroir}.
mitt for oven {mitaine isolante}.
mosaic {mosaïque}.
mill {moulin, French}.
bill or tab {note, French}.
novelty {nouveauté}.
art object {objet d'art}.
oval window {oeil-de-boeuf}.
can opener {ouvre-boîte}.
stick {paille}.
paper {papier}.
pasted paper collage using paper cut into shapes {papier collé}.
Paper soaked in paste and shaped and dried, or paper and paste mixture {papier-mâché}.
parchment paper or foil {papillote, French}.
package or parcel {paquet}.
passport {passe-partout}.
paving stone {pavé}.
soft non-shiny fabric {peau de soie}.
pearl {perlé}.
magic potion {philtre}.
temporary or second residence {pied-à-terre}.
public urinal {pissoir}.
dish {plat, French}.
dish or plate {plat cuisiné}.
platter {plateau, French}.
frying pan {poêle}.
china {porcelaine}.
carriage entrance {porte-cochère}.
jar {pot, French}.
measuring cup {pot gradué}.
prayer bench {prié-dieu}.
official record {proces-verbal}.
well {puit}.
grater {râpe}.
skin or jacket {robe de chambre}.
skin or jacket {robe des champs}.
tap {robinet}.
novel or story {roman, French}.
novel series about community or family {roman-fleuve}.
saddle {selle}.
napkin {serviette}.
silk {soie}.
item associated with past event {souvenir}.
spatula {spatule}.
bar or piece {tablette}.
apron {tablier}.
cup {tasse}.
teapot {théière}.
small mold {timbale}.
pot with three legs {tourtière}.
painting using unusual perspective or viewpoint {trompe l'oeil}.
roof tile or almond cookie {tuile}.
ring mold {turban, French}.
dish {vaisselle}.
glass {verre}.
hundred {cent}.
five {cinq}.
half, or half-bottle of wine {demi, French}.
two {deux}.
ten {dix}.
twelve {douze}.
eight {huit}.
thousand {mille}.
nine {neuf}.
eleven {onze}.
quarter {quart, French}.
four {quatre}.
seven {sept, French}.
six {six, French}.
three {trois}.
one {un, French}.
twenty {vingt}.
instigator or provoker {agent provocateur}.
officer assistant {aide-de-camp, French}.
angel {ange}.
newcomer {arrivé}.
artist {artiste}.
person aiding leader at military or diplomatic building {attaché}.
Non-family members {au pair} can live and eat free while cleaning and/or caring for children.
fashionable society {beau monde}.
beautiful woman {belle}.
block or unified group {bloc}.
High-living people {bon vivant} can happily consume all the good things in life.
mouth {bouche}.
baker {boulanger}.
common people {bourgeois} {bourgeoise}.
dandy {boutonnière}.
woman with brown color hair {brunette}.
rabble {canaille}.
female singer {chanteuse}.
assistant or person dispatched by higher official to do or communicate something {chargé d'affaires}.
heart {coeur}.
house mistress {concierge}.
expert {connoisseur}.
team or group {corps, French}.
retinue or procession {cortège}.
neck {cou}.
truck farmer or vegetable soup {cultivateur}.
girl formally entering society {debutante}.
immoral social classes, lower-class group, or prostitutes {demimonde}.
unmarried woman or young lady {demoiselle}.
rump {derrière}.
amateur {dilettante}.
divorced female {divorcée}.
back {dos, French}.
most senior man in group {doyen}.
most senior woman in group {doyenne}.
child {enfant}.
Young and unconventional artists or scholars {enfant terrible} can be forceful and iconoclastic.
shoulder {épaule}.
ear {epi}.
woman {femme}.
Men can be fatally attracted to beautiful women {femme fatale}.
betrothed or engaged man {fiancé}.
betrothed or engaged woman {fiancée}.
playful woman {gamine}.
waiter {garçon}.
older respected woman {grande dame}.
social-establishment frequenter {habitué}.
host {hôte}.
it or he {il}.
naive young woman {ingenue}.
I {je}.
young woman {jeune fille}.
cheek {joue}.
tongue {langue, French}.
mistress or brothel owner {Madame}.
miss {mademoiselle}.
master {maître}.
headwaiter or hotel manager {mâitre d'hotel}.
market gardener or truck farmer {maraîchèr}.
merchant {marchand}.
marquis {marquess} {marquis}.
marquis' wife {marquise, person}.
male massager {masseur}.
female massager {masseuse}.
group {menage}.
housewife {ménagère}.
mendicant {mendiant}.
misters {messieurs}.
miller's wife {meunière}.
prelate or prince {monseigneur}.
mister {monsieur}.
nun {nonne}.
Newly-rich and showing-off people {nouveau riche} can consume conspicuously and act socially like lower-class people.
eye {oeil}.
People {parvenu} can have just attained higher social class but not yet been accepted by others.
fisherman or about fish {pêcheur}.
lower middle class person {petit bourgeois}.
protected, or person protected and trained by master, or pupil or person with sponsor or mentor {protégé}.
queen {reine}.
nun {religieuse}.
king {roi}.
lecher {roué}.
sabotaging person {saboteur}.
blood {sang, French}.
fireman {sapeur}.
feudal lord {seigneur} {seignior}.
self {soi}.
wine waiter {sommelier}.
flirty woman {soubrette}.
caterer or delicatessen {traiteur}.
huntsman {veneur}.
virgin {vierge}.
you {vous}.
cashew nut {acajou}.
citrus fruit {agrume}.
garlic {ail}.
wild cranberry {airelle}.
almond {amande}.
pineapple {ananas}.
dill {aneth}.
anise or aniseed {anis}.
star anise or badiane {anise étoilé}.
peanut {arachide}.
artichoke {artichaut}.
asparagus {asperge}.
eggplant {aubergine, French}.
hazelnut or filbert {aveline}.
avocado {avocat, French}.
oat {avoine}.
star anise {badiane}.
berry or peppercorn {baie}.
banana {banane}.
basil {basilic}.
Swiss chard {bette}.
beet {betterave}.
wheat {blé}.
buckwheat {blé noir}.
Swiss chard {blette}.
stalk {branche}.
broccoli {brocoli}.
nectarine {brugnon}.
log {bûche}.
bush {buisson}.
cocoa or chocolate {cacao, French}.
coffee {café, French}.
cashew {cajou}.
herb tea {camomille}.
cinnamon {cannelle}.
caper {capre}.
nasturtium {capucine}.
cardamon {cardamome}.
carrot {carotte}.
caraway {carvi}.
black currant {cassis}.
celery {céleri}.
chervil {cerfeuil}.
cherry {cerise}.
black cherry {cerise noire}.
mushroom {champignon}.
oak {chêne}.
Belgian endive {chicons du nord}.
curly endive or chicory {chicorée}.
Belgian endive {chicorée de Bruxelles}.
cabbage {chou}.
brussels sprout {chou de Bruxelles}.
kale {chou de mer}.
Savoy cabbage {chou de Milan}.
kale {chou frisé}.
curly green Savoy cabbage {chou vert}.
cauliflower {chou-fleur}.
rutabaga {chou-navet}.
kohlrabi {chou-rave}.
spring onion or scallion {ciboule}.
chives {ciboulette}.
lemon {citron}.
lime {citron vert}.
lemon grass or lemon balm {mèlisse} {citronnelle}.
pumpkin or gourd {citrouille}.
spring onion {cive}.
small tangerine {clémentine}.
quince {coing}.
Rape mustard-plant seeds are for rapeseed oil {colza}.
cucumber {concombre}.
coriander {coriandre}.
gherkin or small pickle {cornichon}.
pod {cosse}.
pumpkin or gourd or squash {courge}.
zucchini {courgette}.
sea kale {crambe}.
watercress {cresson}.
sea algae {criste marine}.
turmeric {curcuma}.
date {datte}.
dandelion {dents-de-lion}.
shallot {echalote}.
Belgian endive or chicory green {endive, French}.
spelt {épeautre}.
spice {épice}.
spinach {épinard}.
highbush cranberry {épine vinette}.
bitter chicory-like green with thick and big leaves {escarole, French}.
tarragon {estragon}.
fennel {fenouil}.
leaf {feuille}.
bean {féve}.
fig {figue}.
flower {fleur}.
hay {foin}.
strawberry {fraise}.
raspberry {framboise}.
juniper berry {genièvere}.
gentian {gentiane}.
sorrel {germiny}.
ginger {gingembre}.
clove {girofle}.
clove or bean {gousse}.
grain or corn or seed {grain}.
cluster or bunch {grappe}.
pomegranate {grenade, French}.
red currant {groseille}.
bean {haricot, French}.
hyssop {hysope}.
yam {igname}.
persimmon {kaki}.
lettuce {laitue}.
bay laurel or bay leaf {laurier}.
vegetable {légume, French}.
lentils {lentilles}.
mace {macis}.
corn {maïs}.
mango {mangue}.
marjoram {marjolaine}.
mint {menthe}.
morel mushroom {morille}.
mustard {moutarde}.
blackberry {mûre}.
nutmeg {muscade}.
bilberry or blueberry {myrtille}.
turnip {navet}.
medlar or Japanese loquat {nèfle}.
hazelnut {noisette}.
nut or walnut {noix}.
onion {oignon}.
sorrel {oiselle}.
barley {orge}.
oregano {origan}.
nettle {ortie}.
sorrel {oseille}.
grapefruit {pamplemousse}.
parsnip {panais}.
watermelon {pastèque}.
poppy {pavot}.
pepper {pèbre}.
peach or fishing {pêche}.
seed {pépin}.
parsley {persil}.
petal or thin slice {pétale}.
pine nut {pignon}.
red pepper or pimento {piment}.
allspice {piment de Jamaïque}.
sweet pepper {piment doux}.
bitter salad green {pimpernelle}.
dandelion green {pissenlit}.
pistachio nut {pistache}.
thread or pistil {pistil, French}.
sprig {pluche}.
pear {poire}.
leek {poireau}.
pea {pois}.
chickpea {pois chiche}.
pepper {poivre}.
allspice {poivre de Jamaïque}.
black peppercorn {poivre gris}.
sweet pepper {poivron}.
apple {pomme}.
potato {pomme de terre}.
pumpkin or gourd {potimarron}.
pumpkin or gourd {potiron}.
sprout {pousse}.
plum {prune, French}.
prune {pruneau}.
radish {radis}.
horseradish {raifort}.
grape or raisin {raisin, French}.
currant {raisin de Corinthe}.
sultana raisin {raisin de Smyrne}.
raisin {raisin sec}.
rhubarb {rhuharbe}.
rice {riz}.
brown rice {riz complet}.
wild rice {riz sauvage}.
rosemary {romarin}.
bush {ronce}.
rocket or arugula {roquette}.
saffron {safran}.
savory {salée}.
salsify or oyster plant {salsifis}.
blood orange {sanguine, French}.
buckwheat {sarrasin}.
summer savory {sarriette}.
sage {sauge}.
rye {seigle}.
wild thyme {serpolet}.
sesame {sésame}.
soy bean {soja}.
bran {son, French}.
tea {thé}.
thyme {thym}.
linden tree {tilleul}.
tomato {tomate}.
Jerusalem artichoke {topinambour}.
sunflower {tournesol}.
radicchio {trévise}.
truffle {truffe}.
tulip {tulipe}.
vanilla {vanille}.
seaweed {varech}.
lemon verbena {verveine}.
vine {vigne}.
violet {violette}.
spinach {viroflay}.
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Date Modified: 2022.0225