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French Menu Terms

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171 facts:

Abats
   is the French for   
Organ Meats
Affiné
   is the French for   
Aged
Agneau
   is the French for   
Lamb
Aiglefin
   is the French for   
Haddock
Aigre-doux
   is the French for   
Sweet and Sour
Aigrelette
   is the French for   
Sour or Tart Sauce
Aigre
   is the French for   
Sour
Aiguillettes
   is the French for   
Thin Slivers
Usually of duck breast
Aile
   is the French for   
Wing
Of poultry or game bird
Ail
   is the French for   
Garlic
Amande
   is the French for   
Almond
Américaine
   is the French for   
White Wine Sauce
Also with cognac, tomatoes and butter
Ananas
   is the French for   
Pineapple
Andouille
   is the French for   
Smoked Tripe Sausage
Aneth
   is the French for   
Dill
Anglaise
   is the French for   
Boiled Meats or Vegetables
à l'anglaise
Anguille
   is the French for   
Eel
Aïoli
   is the French for   
Garlic Mayonaise
Aromates
   is the French for   
Spices and Herbs
Asperges
   is the French for   
Asparagus
Assiette Du Pecheur
   is the French for   
Assorted Fish Platter
Aubergine
   is the French for   
Eggplant
Au Four
   is the French for   
Baked
Avocat
   is the French for   
Avocado
Ballotine
   is the French for   
Boned, Stuffed and Rolled Poultry
Béarnaise
   is the French for   
Sauce of Butter and Egg Yolks
Flavored with tarragon, shallots and vinegar
Barquette
   is the French for   
Small Pastry
Shaped like a boat
Basilic
   is the French for   
Basil
Basquaise
   is the French for   
Basque-style
Usually with ham or tomatoes or red peppers
Bavaroise
   is the French for   
Cold Dessert
Rich custard with creme and gelatin
Bécasse
   is the French for   
Woodcock
Béchamel
   is the French for   
Sauce of Flour, Butter and Milk
Beatilles
   is the French for   
Dish With Various Organ Meats
Beurre Noisette
   is the French for   
Lightly Browned Butter
Bigarade
   is the French for   
Orange Sauce
Biscuits
   is the French for   
Cookies
Bisque
   is the French for   
Rich, Velvety Soup
Usually with crustaceans, flavored with wine or cognac
Boeuf Au Gros Sel
   is the French for   
Boiled Beef
With vegetables and coarse salt
Boeuf
   is the French for   
Beef
Boeuf Bourguignon
   is the French for   
Beef Stew With Red Wine
Bombe Glacée
   is the French for   
Molded Ice Cream
Boudin Noir
   is the French for   
Blood Sausage
Bouillabaisse
   is the French for   
Mediterranean Fish Soup
Boulette
   is the French for   
Meatball or Fishball
Bouribut
   is the French for   
Spicy Red Wine Duck Stew
Brouillé
   is the French for   
Scrambled
Usually eggs
Bâtarde
   is the French for   
Sauce of White Roux
Used as thickener
Bulot
   is the French for   
Large Sea Snail
Cabécou
   is the French for   
Small Round Goat Cheese
Casse-croute
   is the French for   
Snacks
Casse-pierre
   is the French for   
Edible Seaweed
Cassoulet
   is the French for   
Casserole of White Beans and Meat
Caudière
   is the French for   
Chowder of Fish and Potatoes
Cervelas
   is the French for   
Garlicky Pork Sausage
Or seafood sausage
Cervelles
   is the French for   
Brains
Of calf or lamb
Charcuterie
   is the French for   
Cold Cuts
Chou
   is the French for   
Cabbage
Choucroute
   is the French for   
Sauerkraut
Chou-fleur
   is the French for   
Cauliflower
Chou Frise
   is the French for   
Kale
Choux De Bruxelles
   is the French for   
Brussels Sprouts
Ciboulette
   is the French for   
Chives
Citron Pressé
   is the French for   
Fresh Lemonade
Cochon De Lait
   is the French for   
Suckling Pig
Cochonnaille
   is the French for   
Pork Products
Usually an assortment of sausages or pâtés
Colvert
   is the French for   
Wild Duck
Compote
   is the French for   
Stewed Fruit
Concassé
   is the French for   
Coarsely Chopped
Confiture
   is the French for   
Jam
Coq Au Vin
   is the French for   
Mature Rooster Stewed in Wine
Coquille St Jacques
   is the French for   
Sea Scallop
Cèpe
   is the French for   
Large Wild Mushroom
écrevisses
   is the French for   
Crayfish
Croque-madame
   is the French for   
Grilled Ham, Cheese and Egg Sandwich
Croque-monsieur
   is the French for   
Grilled Ham and Cheese Sandwich
Crudités
   is the French for   
Raw Vegetables
Daube
   is the French for   
Beef Braised in Red Wine
Entrecôte
   is the French for   
Beef Rib Steak
Entrée
   is the French for   
First Course
Escargots
   is the French for   
Snails
Estouffade
   is the French for   
Beef or Pork Stew
With onions, mushrooms, orange zest and red wine
Farci
   is the French for   
Stuffed
Flanchet De Veau
   is the French for   
Veal Flank
Flan
   is the French for   
Crustless Custard Pie
Fletan
   is the French for   
Halibut
Foie Gras
   is the French for   
Liver of Fattened Goose or Duck
Fraise Des Bois
   is the French for   
Wild Strawberry
Fromage De Tête
   is the French for   
Head Cheese
Usually pork
Fruits De Mer
   is the French for   
Seafood
Fumet
   is the French for   
Fish Stock
Fumé
   is the French for   
Smoked
Gambas
   is the French for   
Large Prawns
Gibier
   is the French for   
Game
Gigot
   is the French for   
Leg of Lamb
Gourmandises
   is the French for   
Sweetmeats
Gratin
   is the French for   
Crusty-topped Dish
Grenouille
   is the French for   
Frog Legs
Gâteau
   is the French for   
Cake
Homard
   is the French for   
Lobster
Huîtres
   is the French for   
Oysters
Jambon
   is the French for   
Ham
Julienne
   is the French for   
Shredded Vegetables
Jus
   is the French for   
Juice
Also a reduction used as a sauce
Lait
   is the French for   
Milk
Langoustine
   is the French for   
Saltwater Crayfish
Lapin
   is the French for   
Rabbit
Lardons
   is the French for   
Small Chunks of Slab Bacon
à L'ettoufée
   is the French for   
Stewed
à La Vapeur
   is the French for   
Steamed
Macédoine
   is the French for   
Diced Mixed Fruit or Vegetables
Magret De Canard
   is the French for   
Breast of Fatted Duck
Maltaise
   is the French for   
Orange Flavored Hollandaise Sauce
Maquereau
   is the French for   
Mackerel
Maraichère
   is the French for   
Market-garden Style
Dish or salad containing various greens
Marcassin
   is the French for   
Young Wild Boar
Marée
   is the French for   
Indication of the Freshness of Seafood
Literally, "with the tide"
Marinières
   is the French for   
Mussels Cooked in White Wine
In the shell, with shallots
Morue
   is the French for   
Salt Cod
Moules
   is the French for   
Mussels
Nantua
   is the French for   
Crayfish Sauce
With white wine, butter, cream and a touch of tomato
Navets
   is the French for   
Turnips
Noisettes
   is the French for   
Hazelnuts
Also small round pieces of meat
Parfait
   is the French for   
Sweet or Savory Mousse
Also layered ice cream dessert
Parisienne
   is the French for   
Garnish of Fried Potato Balls
Pêche
   is the French for   
Peach
épi De Maïs
   is the French for   
Ear of Sweet Corn
épinards
   is the French for   
Spinach
à Point
   is the French for   
Medium Rare
Poireau
   is the French for   
Leek
Poire
   is the French for   
Pear
Pomme
   is the French for   
Apple
Pomme De Terre
   is the French for   
Potato
Potée
   is the French for   
Various Vegetables and Meats Cooked Together
Poulet
   is the French for   
Chicken
Provençale
   is the French for   
With Garlic or Tomato and Garlic
Quiche
   is the French for   
Savory Egg Tart
Filled with a mixture of cream and various fillings
Ratatouille
   is the French for   
Eggplant Stew
With tomatoes, peppers, zucchini, onion and garlic, sauteed in olive oil
Riz Complet
   is the French for   
Brown Rice
Rémoulade
   is the French for   
Tangy Cold Sauce
Often with capers, onions, parsley, gherkins or herbs
Rognon
   is the French for   
Kidney
Rouille
   is the French for   
A Provençale Sauce
So called because of the red chilies and sometime saffron
Rôti
   is the French for   
Roast
Salade Niçoise
   is the French for   
Salad of Tomatoes, Anchovies, Olives, Etc
Often also with potatoes, tuna and green beans
Saumon
   is the French for   
Salmon
Soissons
   is the French for   
Garnished With Green Beans
Sole Meunière
   is the French for   
Sole Sautéed in Butter
Sole Normande
   is the French for   
Sole Poached in Cider
Garnished with mussels, shrimp, cream sauce
Sorbet
   is the French for   
Sherbert
Soubise
   is the French for   
Onion Sauce
Tapenade
   is the French for   
Paste of Black Olives
With capers and anchovies crushed in a mortar with lemon and pepper
Tartare
   is the French for   
Cold Sauce for Meat or Fish
Mayonnaise with hard boiled egg yolks, onions and chopped olives
Tarte Au Fromage
   is the French for   
Cheesecake
Tarte Tatin
   is the French for   
Upside Down Apple Pie
Carmelized; invented by the Tatin sisters
Tartine
   is the French for   
Open Face Sandwich
Thon
   is the French for   
Tuna Fish
Travers De Porc
   is the French for   
Spare Ribs
Truite
   is the French for   
Trout
Vacherin
   is the French for   
Ice Cream Served in a Meringue Shell
Also, creamy, pungent cheese from Switzerland and Eastern France
Vallé D'ange
   is the French for   
Region of Normandy
Also garnish of cooked apples and cream
Veau
   is the French for   
Veal
Cervelles de veau au meunière (calf brains sauteed in butter) for example
Venaison
   is the French for   
Venison
Vernis
   is the French for   
Large Fleshy Clam
Vert-pré
   is the French for   
Watercress Garnish
Sometimes includes potatoes
Viande
   is the French for   
Meat
Vichyssoise
   is the French for   
Cold Creamy Potato and Leek Soup
Vichy
   is the French for   
With Glazed Carrots
Also a brand of mineral water
Volaille
   is the French for   
Poultry
Vol Au Vent
   is the French for   
Puff Pastry Shell
Xeres
   is the French for   
Sherry Vinegar
Yaourt
   is the French for   
Yogurt
Zeste
   is the French for   
Citrus Peel
With white pith removed


Facts contributed by:


saguingoira








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