French-English Food L-Z
Food Dictionary L-Z, French-English
Food | English-French Food A-K | E-F L-Z | French-English Food A-K | F-E L-Z | Seafood Dictionary |
labre cuckoo wrasse - a fish
lait milk
lait de noix de coco coconut milk
laitue lettuce
langouste lobster : spiny lobster or rock lobster; also called crawfish.
langoustine : Dublin Bay prawn; Norwegian lobster.
lard de poitrine demi-sel bacon
laurier bayleaf : (also laurel leaf)
laurier laurel leaf : (also bayleaf)
lavande lavender
légume vegetable
à levain to leaven : (the "raising" compound in bread) see leveure (yeast)
levure yeast :
- levure chemique = baking powder
- levure de boulanger = baker's yeast
levure chimique baking powder : One "sachet" (11g packet) is about 2 teaspoons.
levure de boulanger baker's yeast
liche albacore - a fish
liege cork : the material; the bark of the cork oak (chêne liege)
lotte de mer angler-fish : (monkfish, frog-fish, sea-devil) baudroie
louche ladle
loup sea bass - a fish :
macaroni macaroni
Macédoine diced vegetables
maïs corn : (American corn = English maize; English corn = American grain)
maïs maize : (American corn = English maize; English corn = American grain)
à malaxer, pétrir to knead : (dough); to work (butter)
mandarine tangerine : manderin orange or tangerine.
mange-tout : "eat-everything", tiny little fish
marbré marbled : (also persillée for blue cheese)
marjolaine marjoram, sweet : sweet marjoram; see also oregano (wild marjoram)
marmite : cooking pot
marron chestnut : from the Châtaignier; the nuts from the marronnier are inedible
mélisse lemon balm : melissa; lemon balm
melon cantaloup : (cantaloup de Cavaillon) [Cavaillon]
menthe mint
merlan whiting - a fish
mérou grouper - a fish
mesclun Niçois : mixture of different lettuces
mie de pain white bread
miel honey
à mijoter : simmer, stew slowly, with low heat; prepare with great care or love (also mitonner)
à mitonner to simmer; cook slowly : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)
- prepared very carefully (Mitonnée aux Cinq Légumes)
- cook long and slowly (ragoût)
moelle bone marrow : High in both protein and fat, rich like liver is rich, the best part of osso bucco.
morille morel : a tasty mushroom; dark brown conical cap, pitted with cavitites.
mortier mortar : heavy bowl for grinding with a pestle; pilon = pestle
morue cod, salt - a fish :
- fresh codfish = cabillaud
morue salt cod filets
moule mussel
moulé moulded
moules mussels :
- moules marinières = mussles cooked in white wine with onion or shallots
moulin à poivre peppermill
moutarde mustard
moutarde à l'ancienne mustard ancient
mouton mutton
moutounesso lamb, dried
muge mullet - a fish
mûr ripe
mûre blackberry : blackberry, brambleberry, mulberry
- mûrier noir = fresh blackberry
muscade nutmeg : Nutmeg is "noix de muscade", often just called "muscade".
navet turnip
navette : a boat-shaped cookie (Marseille; Provençal)
nèfle du Japon medlar fruit
noix walnut, nut
noix de coco coconut
noix de coquilles Saint-Jacques : the white flesh of the scallop
noix de muscade nutmeg
nonat alevin : alevin, fry, young fish
nougat blanc : white nougat candy
nougat noir : dark nougat candy
nouille noodle
nourriture food :
oeuf egg
oeuf eggs
oeuf à cheval : steak or hamburger topped with a fried egg
oeuf à la coque egg, boiled : steak or hamburger topped with a fried egg
oeuf à la moelle egg, poached : with a white-wine and bone barrow sauce
oeuf à la neige : a dessert of beaten egg whites poached in milk and served i a caramelized valilla custard
oeuf dur egg, hard-boiled
oeuf dur le plat egg, fried
oeuf poché egg, poached
oeufs brouillés eggs, scrambled
oie goose
oignon onion : [oignon farci]
oignons onions
olive olive
olives noirs black olives : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
ombre commun umber fish : or freshwater grayling
omelette omelette
orange orange : orange de Nice; blonde de Nice
oreillette : a sweet fritter (beignet)
orge barley
origan oregano : wild marjoram; sometimes called marjolaine (sweet marjoram)
ortie nettle : used in some old-time Provencal cooking [Tourte de Haute-Provence]
os, à la : on the bone
oseille sorrel
oursin violet sea-urchin :
pageot pandora, red : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"
paillasspm potato pancake : thin pancake made with shredded potatoes.
paille straw
pain bread : [Pain à l'Ancienne]
pain bouilli : a regional rye bread
pain complet whole wheat bread : similar to bran brad (pain de son)
pain d'Aix : a regional raised bread
pain d'épice gingerbread
pain de campagne country bread : usually a large, round loaf, dusted with flour.
pain de mais corn-bread
pain de mie sandwich bread : white, sliced bread
pain de sarrasin buckwheat bread
pain de seigle rye bread
pain de son bran bread : similar to whole wheat bread (pan complet)
pain perdu french toast
pamplemousse grapefruit
pan bagnat : A large round sandwich from Nice, with lettuce, anchovies, tuna fish, black olives, etc. Popular in the summer from beach-side stalls and terrace cafés.
panais parsnip
panier basket : usually a wicker basket.
panier de crudités raw vegitables : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
panisse : fried beigne of chick-pea flour
panisse chickpea pancake : Provencal thick pancake made with chickpea flour.
papier aluminium aluminum foil
papier cuisson baking paper
paprika paprica
parmesan parmesan
passoire colander : une passoire conique (conical colander) is used to "filtrer au chinois"
pastèque watermelon
paté paste
pâte verte green pasta
patience : cookie
pavé (steak) : a thick piece of prime grilled steak
pavé de saumon salmon steak - a fish
pêche peach :
- pêche sanguine de Manosque = a local variety
à peler to peel
persil parsley
persillée : marbled or blue-veined (for blue moulded cheese)
petit épeautre : a regional wheat
petit pan roll
petit pois peas
petit poisson de roche : small rock fish
petit salé salt pork : salt pork, or salt chine of pork
petit salé maigre lean salt pork - a fish
petite friture : tiny fish
à pétrir, malaxer to knead : (dough)
pétrissage : kneading
pieds et paquets : sheep tripes
pignon pine nut
à piler : to grind, crush (in a mortar)
pilon drumstick : drumstick, leg of poultry
pilon pestle : short thick club for pounding substances in a mortar
piment pimento : pimeinto, red pepper, hot pepper, capsicum
pintade Guinea-hen
pintade farcie stuffed Guinea-hen
pissaladière : onion quiche
pissenlit dandelion : used in some old-time Provencal cooking [Tourte de Haute-Provence]
pistache pistachio
pistou : a Provencal garlic-basil sauce (see Basil); sometimes used to mean basil (basilic)
poire pear :
- poire crémesine et martin-sec = a regional pear
poireau leek
pois chiche chick pea
pois mange-tout : "eat-everything" peas (small young pea pods; you eat the peas and the pod)
poisson fish
poivre pepper
poivron bell pepper : bell pepper (green, red, or yellow) [poivron farci]
poivron pimenté chili pepper
poivron rouge bell pepper, red : bell pepper (green, red, or yellow)
poivron vert bell pepper, green : bell pepper (green, red, or yellow)
poivrons pimenté chili peppers : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
polenta jaune boiled corn
pomme apple :
- pomme de risoul et pointue de Trescléoux = a regional apple
pomme de terre potato :
- pomme de risoul et pointue de Trescléoux = mid-season potatoes
- pomme de terre de Pertuis = mid-season potatoes
pompe à l'huile : an enriched bread
pompe de Noël : an enriched bread
potimarron : pumpkin variant, with slight chestnut flavor
potiron pumpkin
poulet chicken
poulpe octopus
poutargue de Martigues : fish egg
poutine alevin : alevin, fry, young fish
praline : an almond-sugar mixture used as a filling in some pastries and candies; this is not the same as the American or Belgium chocolate praline. [Brioches aux Pralines]
prune plum
pruneau prune :
quadrillage : a criss-cross topping on a tart (with strips of pastry) or pizza (with anchovies)
quart quarter :
- un quart de vin = a carafe with 25 cl of wine
quartier : a segment or quarter of orange, lemon, melon, etc.
quatre-épices four spices : a blend of ground cinnamon, cloves, nutmeg, pepper.
queue tail
quiche quiche :
radis radish
rafraîchi chilled : or cooled
ragoût stew
raie skate : or ray
raisin grape
raisin sec raisin : (dried grape)
à ramollir to soften
râpé grated : or shredded.
rasade : full to the brim.
rascasse hog-fish : used for bouillabaisse
rascasse rouge red scorpion fish : chapon de mer fish (for bouillabaisse)
ratatouille : a Provencal vegetable stew
ravioli ravioli : stuffed pasta
recette recipe
réchauffé warmed : or re-heated.
à réfroidir to cool : or chill.
réglisse licorice
relevé spicy : or seasoned.
à remuer to stir slowly : also to toss (a salad); mix
repas meal
requin shark - a fish
à revenir to brown : (to soften - cake)
rince-doigts finger bowl : [Camargue]
ris de veau sweetbread : also ris d'agneau (of calf, lamb or kid goat)
riz de Camargue : rice from the Camargue [Camargue]
rocambole rocambole : aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France
rogatons leftovers : slang for the leftovers of a meal.
rognon kidney
rognon blanc : white meat from the testicle.
romaine : lettuce with long, crispy leaves.
romarin rosemary
ronce blackberry bush : wild, with thorns. The briar patch.
rondelle : thin, round slice (such as thin slices of cucumber).
roquette arugula : Eruca sativa, a Mediterranean region plant used in salads. Known in French as Roquette, and in English as Rocket salad or Arugula.
rosseau pandora, red : larger than sea bream (dorade) and less delicate flavor; also called "pageot"
rotengle red-eye : also called gardon rouge, or rud; (freshwater)
rôti roast : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.
roti de filet de dinde turkey roast :
- truffe noire d'hiver = winter black truffle
à rôtir to roast
rouget red mullet : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
rouget de roche red mullet - a fish
rougette : lettuce with small reddish leaves, popular in Provence.
rouille : Provencal spicy red sauce (literally "rust"); like a garlic "aîoli" sauce with chilli pepper.
roulade : stuffed meat or fish, rolled and sliced.
roulé rolled
à roussir to brown, singe :
safran saffron
saignant cooked rare : More rare than à point but not as rare as bleu.
saint-pierre : a flat fish
à saisir to sear : Begin the cooking by searing the outer surface hot and fast: put a small amount of oil in a pan, bring it up to a high temperature, put in the food, spread out, to quickly brown the surface, turn to brown the other side(s).
salade lettuce
salade de mesclun : a salad of lettuce, dandelion, chicory, watercress, herbs and rocket
salade mixte : lettuce and tomato salad
salade niçoise : a salad of lettuce, tomatoes, olives, anchovies, tuna fish, bell peppers, hard-boiled eggs, etc.
salé salted
sansonnet starling : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.
sard : a fish
sardine sardine
sarrasin buckwheat
sarriette savory
saucisse aux herbes ou au chou : meat-vegetable/herb fresh sausage
saucisson d'Arles : dry sausage
sauge sage
saumon salmon - a fish
saumuré pickled
saveur flavor : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
scarole endive
seiche cuttle-fish
sel salt
sel de céleri celery salt
sel, poivre salt, pepper
sel, poivre blanc salt, white pepper
semence : seed (that you sow)
serpolet wild thyme
socca : Nice-Toulon chick-pea-flour pancake [Socca de Nice]
sorbet sherbert
soufre sulphur
soupe soup
spaghetti spaghetti
spigol : a spice similar to safran
steak steak
steak - bavette : minute steak; the top or skirt of beef
steak - entrecôte : beef ribsteak; cut from the front ribs and wing-end ribs
steak - faux-filet : sirloin steak
steak - filet : tenderloin steak
steak - filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
steak - pavé : A thick piece of prime grilled steak
steak haché ground beef
steak haché minced beef
steak tartare : finely ground, raw lean beef mixed with raw egg yolk and garnished with chopped onion, capers and parsley.
stockfish haddock - a fish
suce-miel d'Allauch : honey paste
sucre sugar :
tamis sieve
tarte pie
taureau de Camargue : beef from the Camargue [Camargue]
telline : shellfish
terrine : varnished earthenware jar
thé tea
thon tuna - a fish
thon blanc white tuna : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
thon rouge tunny - a fish
thym thyme : - wild thyme is serpolet
tisane infusion : an infusion of herbal tea
tomate tomato : [Tomate farci]
tomme : moulded raw cheese
tomme d'Arles : moulded raw cheese
tourte pie, covered
tourton : vegetable pie, without pastry
à tronçonner to cut up : (into sections or lengths)
truffe truffle : [Truffles - Searching for the Black Diamond]
- truffe noire d'hiver = winter black truffle
turbot turbot - a fish :
unilatéral : one-sided (saumon à l'unilatéral = salmon grilled only on one side)
usé worn : red wine that has faded in quality because of age.
vapeur steam
veau veal : calf's meat
vermicelles vermicelli
verveine vervain
viand meat
viande en dés meat chunks :
- figue de Tarascon
vierge virgin :
- huile d'olive vierge = pure cold-pressed olive oil
vieux old, aged
vin wine
vin blanc white wine : a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig)
vin blanc sec dry white wine
vin rouge red wine
vinaigre vinegar
violet : shellfish
violette de Tourette : candied flower
yaourt yogurt :
zeste peel : peel (of lemon, orange)