English-French Gastronomy Provence-Beyond (Beyond the French Riviera) ® Gastronomy: [ French-English | English-French ] Other Dictionaries: [ French-English| Wine | Provencal ] [ Basic Foods | Recipes | Herbs | Seafood | Dining ] [ French-Eng | Eng-French ] [ Provençal ] Updated: 16 Nov, 1999 [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] albacore - liche - a fish alevin - nonat: alevin, fry, young fish alevin - poutine: alevin, fry, young fish almond - amande anchovy - anchois - a fish anchovy purée - anchoyade: Provençal purée made with garlic and olive oil angelic - angélique angler-fish - baudroie: (monkfish, frog-fish, sea-devil) also called lotte de mer angler-fish - lotte de mer: (monkfish, frog-fish, sea-devil) baudroie anise, aniseed - anis étoilé: (anis étoilé; badiane) the anise plant; its dried star-shaped fruit. anise, aniseed - badiane: (anis étoilé; badiane) apple - pomme - pomme de risoul et pointue de Trescléoux = a regional apple apricot - abricot aroma, flavor - arôme: (arôme = aroma; goût = taste; parfum = flavor of ice cream; artichoke - artichaut asparagus - asperge - botte d'asperges = bundle of asparagus - pointe d'asperges = asparagus tips aspic jelly - aspic avocado - avocat: (avocado pear) [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] bake in the oven - cuire au four baker - boulanger baker's yeast - levure de boulanger bakery - boulangerie baking powder - levure chimique banana - banane barley - orge basil - basilic bayleaf - laurier: (also laurel leaf) bean - haricot beef - boeuf beef stew - daube beer - bière beet, beetroot - betterave beet, white - blette bell pepper - poivron: bell pepper (green, red, or yellow) beverage, drink - boisson bitter - acerbe: (bitter; tart) to the taste bitterness - amertume blackberry - mûre: blackberry, brambleberry, mulberry - mûrier noir = fresh blackberry blanch - blanchir: boil the water, dip the food quickly, for a few minutes only boiled - bouilli boiled corn - polenta jaune boiling - ébullition bone marrow - moelle bottle - bouteille bowl - bocal: deep bowl with narrow top braised - braisé bread - pain: pain bouilli = a regional rye bread; pain d'Aix = a regional raised bread bread crumbs - chapelure bread stick - baguette: a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc. broccoli - brocoli to brown - revenir: (to soften - cake) to brown, singe - roussir buckwheat - blé noir buckwheat - sarrasin burned, singed - brûlé butcher shop - boucherie butter - beurre [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] cabbage - chou - chou pointu de Châteaurenard = a regional cabbage cake - gâteau cantaloup - melon : (cantaloup de Cavaillon) capers - câpres capon - chapon: a young castrated and fattened rooster caraway - carvi cardoon - cardon carrot - carotte cashew - cajou: (noix d'acajou) celery - céleri celery - fougère musquée: celery cheese, blue moulded - bleu de Queyras cherry - cerise chervil - cerfeuil chestnut - marron: from the Châtaignier; the nuts from the marronnier are inedible chick pea - pois chiche chicory lettuce - chicorée frisée - (chicorée frisée; endive frisée) chicory lettuce - endive frisée - (chicorée frisée chicorée frisée) chili pepper - poivron pimenté chives - ciboulette to chop - détailler cinnabar - cinabre: a bright-red pigment for coloring citrus fruit - agrumes clove - girofle clove, pod - gousse: clove (of garlic); pod (of bean or pea) cocktail snack - amuse-gueule: (amuse-gueule; amuse-bouche) coconut - noix de coco cod, salt - morue - a fish - fresh codfish = cabillaud codfish, fresh - cabillaud - salt cod = morue colander - passoire: une passoire conique (conical colander) is used to "filtrer au chinois" conger eel - congre conger eel - fiélas (congre) cooked rare - bleu: (blue), but not a rare as saignant. cooked very rare - saignant cooked well done - bien cuit coriander - coriandre cork - bouchon: a bottle stopper, made from the bark of the cork oak (chêne liege) cork - liege: the material; the bark of the cork oak (chêne liege) corked - bouchonné: wine that's gone off, with the taste of its cork corn, maize - maïs: (American corn = English maize; English corn = American grain) corn-bread - pain de mais cotton candy - barbe-à-papa: (grandpa's beard) crayfish, crawfish - écrevisse to crumble - émietter crushed - broyé: (crushed, ground, pounded) cuckoo wrasse - labre - a fish cucumber - concombre cumin - cumin to cut up - tronçonner: (into sections or lengths) cuttle-fish - seiche [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] dandelion - pissenlit to dice - dés - couper en gros dés = to dice; cut into chunks dill - aneth: similar to fenouil dill - fenouil doe - biche: (female deer) doughnut - beignet: (beignet, doughnut, fritter) drain - égoutter: drain off (water); strain (cheese) drumstick - pilon: drumstick, leg of poultry [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] eel - anguille egg - oeuf egg, boiled - oeuf à la coque: steak or hamburger topped with a fried egg egg, fried - oeuf dur le plat egg, hard-boiled - oeuf dur egg, poached - oeuf à la moelle: with a white-wine and bone barrow sauce egg, poached - oeuf poché egg white - blanc d'oeuf egg yolk - jaune d'oeuf eggplant - aubergine eggs, scrambled - oeufs brouillés endive - scarole ewe - brebis: female sheep [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] fig - figue - figue de Tarascon filet mignon - filet mignon: the small choice end of tenderloin of beef (or of veal or pork) filled - fourré: filled, stuffed, creamed fish - poisson flavor - saveur: (arôme = aroma; goût = taste; parfum = flavor of ice cream; flour - farine - farine de sarrasin = buckwheat flour food - alimentation: (food, groceries, nourishment, nutrition) food - nourriture four spices - quatre-épices: a blend of ground cinnamon, cloves, nutmeg, pepper. french toast - pain perdu to froth - écumer: (to foam) fry - alevin: bait (tiny fish) [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] game - gibier: pheasant, boar, etc. garlic - ail - gousse d'ail = clove of garlic geranium - géranium odorant giblets - abattis: poultry giblets gilthead - daurade royale - a fish goose - oie grape - raisin green pasta - pâte verte ground (minced) steak - steak haché grouper - mérou - a fish Guinea-hen - pintade gurnard - griofle: (gurnard, gurnet = griofle, grondin) gurnet - grondin: (gurnard, gurnet = griofle, grondin) [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] haddock - stockfish - a fish ham - jambon to hang - faisander: (game, for aging) herbal tea - infusion hog-fish - rascasse: used for bouillabaisse honey - miel infusion - tisane : an infusion of herbal tea jam - confiture jar - bocal: glass (or earthenware) jar for canning preserves. jujube - jujube: (from thejujube tree) - jujube de Provence juniper - genièvre (genévrier): juniper; gin; geneva kidney - rognon to knead - malaxer, pétrir: (dough); to work (butter) to knead - pétrir, malaxer: (dough) knuckle of ham - jambonneau [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] ladle - louche lamb - agneau lamb, dried - moutounesso lamb leg - gigot: Leg of lamb or leg of mutton, usually roasted laurel leaf - laurier: (also bayleaf) lavender - lavande to leaven - levain: (the "raising" compound in bread) see leveure (yeast) leek - poireau lemon - citron lemon balm - mélisse: melissa; lemon balm lettuce - laitue lettuce - salade liver - foie [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] macaroni - macaroni mace - fleur de muscade: (spice; also called macis - fleur de muscade = mace spice - noix de muscade = nutmeg marbled - marbré: (also persillée for blue cheese) marjoram, sweet - marjolaine: sweet marjoram; see also oregano (wild marjoram) medlar fruit - nèfle du Japon to melt - fondre melted - fondu milk - lait to mince - émincer mint - menthe mortar - mortier: heavy bowl for grinding with a pestle; pilon = pestle moulded - moulé mullet - muge - a fish mushroom - champignon mussel - moule mussels - moules - moules marinières = mussles cooked in white wine with onion or shallots mustard - moutarde mutton - mouton [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] nasturtium - capucine nettle - ortie noodle - nouille nutmeg - noix de muscade oats - avoine: (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal. octopus - poulpe old, aged - vieux olive - olive olive oil - huile d'olive omelette - omelette onion - oignon orange - orange: orange de Nice; blonde de Nice oregano - origan: wild marjoram; sometimes called marjolaine (sweet marjoram) oven - four [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] parmesan - parmesan (cheese) parsley - persil peach - pêche - pêche sanguine de Manosque = a local variety pear - poire - poire crémesine et martin-sec = a regional pear to peel - éplucher to peel - peler peel - zeste: peel (of lemon, orange) pepper - poivre peppermill - moulin à poivre persimmon - kaki muscat de Provence: [see flora] pestle - pilon: short thick club for pounding substances in a mortar pickled - saumuré pie - tarte pie, covered - tourte pimento - piment: pimeinto, red pepper, hot pepper, capsicum pine nut - pignon: (from the pin parasol) pineapple - ananas pistachio - pistache plate - assiette pomegranate - grenade - grenade de Provence pomme - apple pot - faitout, fait-tout: stew-pan, cooking pot - (faittout, marmite) potato - pomme de terre - pomme de risoul et pointue de Trescléoux = mid-season potatoes - pomme de terre de Pertuis = mid-season potatoes to press - fouler: (force with a pistul) prune - prune pumpkin - citrouille pumpkin - potiron quarter - quart - un quart de vin = a carafe with 25 cl of wine quiche - quiche quince - coing de Provence: for jams [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] raisin - raisin sec: (dried grape) ravioli - ravioli: stuffed pasta red mullet - rouget de roche - a fish red scorpion fish - rascasse rouge: chapon de mer fish (for bouillabaisse) ribsteak - entrecôte (steak) ripe - mûr roast - rôti to roast - rôtir rocambole - rocambole: rocambole, Spanish garlic roll - petit pan to roll flat - étendre au rouleau: (dough) rosemary - romarin rye bread - pain de seigle [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] saffron - safran sage - sauge salt - sel salt pork - petit salé: salt pork, or salt chine of pork salted - salé sardine - sardine savory - sarriette to scald - échauder scalded ring cake - brassadeau scallion - ciboule: scallion; welsh onion sea bass - loup - a fish sea-bream - dorade - a fish sea-urchin - oursin violet to seed - épépiner: (remove the seeds) seed - grain: seed (grape, mustard); bean (coffee) seed - graine: (of a plant) shad - alose: a silvery fish, smaller than a herring to shell - écailler: (crabs), scale sherbert - sorbet sieve - tamis to simmer; cook slowly - mitonner: (simmer, stew slowly) also mijoter - prepared very carefully (Mitonnée aux Cinq Légumes) - cook long and slowly (ragoût) sirloin steak - faux-filet (steak) snipe - becassine to soften - ramollir sorrel - oseille soup - soupe sour - aigre spaghetti - spaghetti spinach - épinard spoonful - cuillerée to spread - étaler: (spread out evenly) sprinkled - arrosé: moistened; basted squash - courge squid - calmar squid - encornet steak - steak steam - vapeur stew - ragoût strawberry - fraise - fraise de Carpentras; frais du Plan de Carros stuffed Guinea-hen - pintade farcie stuffed vegetables - farcis: (légumes farcis) sulphur - soufre sweet-and-sour - aigre-doux: (bitter-sweet) [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] to tail - équeuter: (a fruit) tail - queue taste - goût: (arôme = aroma; goût = taste; parfum = flavor of ice cream; to taste - goûter tea - thé tenderloin steak - filet (steak) to thin - délayer: (a sauce) thyme - thym: - wild thyme is serpolet tomato - tomate truffle - truffe - truffe noire d'hiver = winter black truffle tuna - thon - a fish tunny - thon rouge - a fish turbot - turbot - a fish turkey - dinde - dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey to turn sour - aigrir: (wine or milk) turnip - navet umber fish - ombre commun: or freshwater grayling [ top | A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R | S | T-U | V-Z ] vegetable - légume vermicelli - vermicelles vervain - verveine vinegar - vinaigre virgin - vierge - huile d'olive vierge = pure cold-pressed olive oil walnut, nut - noix water - eau watermelon - pastèque welsh onion - ciboule: (scallion; welsh onion) wheat - blé - germe de blé = wheatgerm wheatgerm - germe de blé white - blanc - fromage blanc = white cheese; vin blanc = white wine white beet - bette whiting - merlan - a fish wild thyme - serpolet wine - vin woodcock - bécasse worn - usé: red wine that has faded in quality because of age. yeast - levure - levure chemique = baking powder - levure de boulanger = baker's yeast yogurt - yaourt zucchini - courgette zucchini flower - fleur de Courgette