English-French Food Dictionary A-K

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.
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  
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
miel   honey  
à mijoter   : simmer, stew slowly, with low heat; prepare with great care or love (also mitonner)
Mitonnée aux Cinq Légumes   [/url] 
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  
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
moule   mussel  
moulé   moulded  
moules   mussels   :
- moules marinières = mussles cooked in white wine with onion or shallots
moulin à poivre   peppermill  
moutarde   mustard  
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 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]
olive   olive  
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 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.
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
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
petite friture   : tiny fish
à pétrir, malaxer   to knead   : (dough)
pétrissage   : kneading
pieds et paquets   : sheep tripes
pignon   pine nut   : [from the pin parason]
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  
pissala     : a sauce
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)
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   sweetbreads   : of calf, lamb or kid goat.
riz   rice   : [Camargue]
riz de Camargue     : rice from the Camargue [[url=http://www.provencebeyond.com/sites/camargue.html]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).
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  
rôti   roast   : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.
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 very rare  
saint-pierre   : a flat fish
à saisir   to seer   : Begin the cooking by seering 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  
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  
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 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  
vinaigre   vinegar  
violet   : shellfish
violette de Tourette   : candied flower


yaourt   yogurt   :


zeste   peel   : peel (of lemon, orange)

ladle   louche  
lamb   agneau  
lamb leg   gigot   : Leg of lamb or leg of mutton, usually roasted
lamb, dried   moutounesso  
laurel leaf   laurier   : (also bayleaf)
lavender   lavande  
to leaven   à levain   : (the "raising" compound in bread) see leveure (yeast)
leek   poireau  
leftovers   rogatons   : slang for the leftovers of a meal.
lemon   citron  
lemon balm   mélisse   : melissa; lemon balm
lettuce   laitue  
lettuce   salade  
licorice   réglisse  
light cream   crème fleurette   : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
liver   foie  
lobster   langouste   : spiny lobster or rock lobster; also called crawfish.


macaroni   macaroni  
mace   fleur de muscade   : (spice; also called macis
- fleur de muscade = mace spice
- noix de muscade = nutmeg
maize   maïs   : (American corn = English maize; English corn = American grain)
mango chutney   chutney mangue  
marbled   marbré   : (also persillée for blue cheese)
marjoram, sweet   marjolaine   : sweet marjoram; see also oregano (wild marjoram)
meal   repas  
meat   viand  
meat chunks   viande en dés   :
- figue de Tarascon
medlar fruit   nèfle du Japon  
to melt   à fondre  
melted   fondu  
mild   doux  
milk   lait  
to mince   à émincer   : sliced thinly (meat or onions); shredded (vegetables).
minced beef   steak haché  
mint   menthe  
morel   morille   : a tasty mushroom; dark brown conical cap, pitted with cavitites.
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   :


nasturtium   capucine  
nettle   ortie   : used in some old-time Provencal cooking [Tourte de Haute Provence]
noodle   nouille  
nutmeg   muscade   : Nutmeg is "noix de muscade", often just called "muscade".
nutmeg   noix de muscade   :


oats   avoine   : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
octopus   poulpe  
oil   huile  
old, aged   vieux  
olive   olive  
olive oil   huile d'olive  
omelette   omelette  
onion   oignon   : [oignon farci]
orange   orange   : orange de Nice; blonde de Nice
orange-flower water   eau de fleur d'oranger   : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/
oregano   origan   : wild marjoram; sometimes called marjolaine (sweet marjoram)
oven   four   :


pandora, red   pageot   : larger than sea bream (dorade) and less delicate flavor; also called "rosseau"
pandora, red   rosseau   : larger than sea bream (dorade) and less delicate flavor; also called "pageot"
paprica   paprika  
parmesan   parmesan  
parsley   persil  
parsnip   panais  
paste   paté  
peach   pêche   :
- pêche sanguine de Manosque = a local variety
peanut   cacahouète   :
- pêche sanguine de Manosque = a local variety
pear   poire   :
- poire crémesine et martin-sec = a regional pear
peas   petit pois  
to peel   à éplucher  
to peel   à 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 parason]
pineapple   ananas  
pistachio   pistache  
plate   assiette  
plum   prune  
pomegranate   grenade   :
- grenade de Provence
pomme   apple  
poppy, wild red   coquelicot   : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
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
potato pancake   paillasspm   : thin pancake made with shredded potatoes.
powder   en poudre  
to press   à fouler   : (force with a pistul)
prune   pruneau  
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


radish   radis  
raisin   raisin sec   : (dried grape)
ravioli   ravioli   : stuffed pasta
raw vegitables   panier de crudités   : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
recipe   recette  
red mullet   rouget   : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
red mullet   rouget de roche   - a fish
red scorpion fish   rascasse rouge   : chapon de mer fish (for bouillabaisse)
red-eye   rotengle   : also called gardon rouge, or rud; (freshwater)
ribsteak   entrecôte (steak)  
rice   riz   : [Camargue]
rind   ecorce   : fruit rind; fruit peel; rice husk
rind, skin   counne   : example: "couenne de porc" is porc rind
ripe   mûr  
roast   rôti  
roast   rôti   : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.
to roast   à rôtir  
rocambole   rocambole   : aka Spanish garlic; a large wine coloured bulb that is used similarly to shallots; grown in the South of France
rock salt   gros sel   : also suggested: coarse salt, sea salt, kosher salt. Gros sel is used for cooking; sel fin is used as table salt.
roll   petit pan  
to roll flat   à étendre au rouleau   : (dough)
rolled   roulé  
rosemary   romarin  
rye bread   pain de seigle  
rye bread   pain de seigle   :


saffron   safran  
sage   sauge  
salt   sel  
salt pork   petit salé   : salt pork, or salt chine of pork
salt, pepper   sel, poivre  
salted   salé  
sandwich bread   pain de mie   : white, sliced bread
sardine   sardine  
sauerkraut   choucroute  
savory   sarriette  
to scald   à échauder  
scalded ring cake   brassadeau  
scale   écaille   : fish scale
scallion   ciboule   : (scallion; welsh onion)
sea bass   loup   - a fish
sea-bream   dorade   - a fish
sea-urchin   oursin violet  
to seed   à épépiner   : (remove the seeds)
seed   grain   : seed (grape, mustard); bean (coffee)
seed   graine   : (of a plant)
to seer   à saisir   : Begin the cooking by seering 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).
shad   alose   : a silvery fish, smaller than a herring
shallot   echalote   : scallion; welsh onion
shark   requin   - a fish
to shell   à écailler   : (crabs), scale
sherbert   sorbet  
shrimp   crevette   : scallion; welsh onion
sieve   tamis  
to simmer; cook slowly   à mitonner   : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)
- prepared very carefully (Mitonnée aux Cinq Légumes)
- cook long and slowly (ragoût)
sirloin steak   faux-filet (steak)  
skate   raie   : or ray
snipe   becassine  
to soften   à ramollir  
sorrel   oseille  
soup   soupe  
sour   aigre  
sour cream   crème aigre  
spaghetti   spaghetti  
spicy   relevé   : or seasoned.
spinach   épinard  
spoonful   cuillerée  
to spread   à étaler   : (spread out evenly)
spring onion   ciboule   : (scallion; welsh onion)
sprinkled   arrosé   : moistened; basted
squash   courge  
squid   calmar  
squid   encornet  
starfruit   carambola   : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias; when they start to go a deep golden yellow they taste absolutely fantastic. [thanks, Chric Hockley]
starling   sansonnet   : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.
steak   steak  
steam   vapeur  
stew   ragoût  
to stir slowly   à remuer   : also to toss (a salad); mix
straw   paille  
strawberry   fraise   :
- fraise de Carpentras; frais du Plan de Carros
stuffed Guinea-hen   pintade farcie  
stuffed vegetables   farci   : (légumes farcis)
sugar   sucre  
sulphur   soufre  
sweet-and-sour   aigre-doux   : (bitter-sweet)
sweetbreads   ris   : of calf, lamb or kid goat.


to tail   à équeuter   : (a fruit)
tail   queue  
tangerine   mandarine   : manderin orange or tangerine.
tarragon   estragon   : tarragon
taste   goût   : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
to taste   à goûter  
tea   thé  
tenderloin steak   filet (steak)  
thick cream   crème èpaisse  
to thin   à délayer   : (a sauce)
thyme   thym   : - wild thyme is serpolet
tomato   tomate   : [Tomate farci]
truffle   truffe   : [Truffles - Searching for the Black Diamond]
- 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
turkey filet   filet de dinde   :
- truffe noire d'hiver = winter black truffle
to turn sour   à aigrir   : (wine or milk)
turnip   navet   :


umber fish   ombre commun   : or freshwater grayling


veal   veau   : calf's meat
vegetable   légume  
vermicelli   vermicelles  
vervain   verveine  
vinegar   vinaigre  
virgin   vierge   :
- huile d'olive vierge = pure cold-pressed olive oil


walnut, nut   noix  
warmed   réchauffé   : or re-heated.
water   eau  
watermelon   pastèque  
welsh onion   ciboule   : (scallion; welsh onion)
wheat   blé   :
- germe de blé = wheatgerm
wheatgerm   germe de blé  
whipped cream   crème chantilly  
white   blanc   :
- fromage blanc = white cheese; vin blanc = white wine
white beans   haricot blanc  
white beet   bette  
whiting   merlan   - a fish
whole wheat bread   pain complet   : similar to bran brad (pain de son)
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   : [Courgette farcie]
zucchini flower   fleur de Courgette   :

abaisse   : a thin layer of pastry, undercrust
abats   : organ meats (other than poultry giblets)
abattis   giblets   : poultry giblets
abricot   apricot  
acerbe   bitter   : (bitter; tart) to the taste
agneau   lamb  
agrumes   citrus fruit  
aïgo bouido   : Provençal garlic soup served over pieces of bread
aïgo-sau d'iou   : Provençal fish soup made with "water and salt"
aigre   sour  
aigre-doux   sweet-and-sour   : (bitter-sweet)
à aigrir   to turn sour   : (wine or milk)
ail   garlic   :
- gousse d'ail = clove of garlic
ail semoule   garlic powder   :
- gousse d'ail = clove of garlic
ail semoule   garlic salt   :
- gousse d'ail = clove of garlic
aillé   : flavoured with garlic
aïoli   [/url]  : a Provencal garlic mayonaise sauce, served as part of the aïoli complet [photo]
airelle rouge   cranberry   : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").
alevin   fry   : bait (tiny fish)
alimentation   food   : (food, groceries, nourishment, nutrition)
alose   shad   : a silvery fish, smaller than a herring
amande   almond  
amer   : bitter (also acerbe
amertume   bitterness  
amuse-gueule   cocktail snack   : (amuse-gueule; amuse-bouche)
ananas   pineapple  
anchois   anchovy   - a fish
anchoyade   anchovy purée   : Provençal purée made with garlic and olive oil
aneth   dill   : similar to fenouil
angélique   angelic  
anguille   eel  
anis étoilé   anise, aniseed   : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
apple   pomme  
apron   : a fish from the Rhône river, related to perch
aromate   : aromatic plant; herb; spice
arôme   aroma, flavor   : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
arrosé   sprinkled   : moistened; basted
artichaut   artichoke  
asperge   asparagus   :
- botte d'asperges = bundle of asparagus
- pointe d'asperges = asparagus tips
aspic   aspic jelly  
assiette   plate  
aubergine   eggplant   : [aubergine farcie]
avocat   avocado   : (avocado pear)
avoine   oats   : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.


badiane   anise, aniseed   : (anis étoilé; badiane)
à badigeonner   : paint on a coat [of egg white, for example]
baguette   bread stick   : 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.
banane   banana  
banon   : Provencal goat cheese wrapped in chestnut leaves, from Banon [Banon village]
barbe-à-papa   cotton candy   : (grandpa's beard) English, also: candy floss
barbouillade   : stuffed eggplant or eggplant stew (Provençal)
basilic   basil  
baudroie   angler-fish   : (monkfish, frog-fish, sea-devil) also called lotte de mer
bavette (steak)   : minute steak; the top or skirt of beef
baveux   : moist, runny
bécasse   woodcock  
becassine   snipe  
beignet   doughnut   : (beignet, doughnut, fritter)
berlingot de Carpentras     : candy
bette   white beet  
betterave   beet, beetroot  
betterave rouge de Gardanne     : a regional red beet
beurre   butter  
bicarbonate de sodium   baking soda   : Available from pharmacies.
biche   doe   : (female deer)
bien cuit   cooked well done  
bière   beer  
bigarreau Pélissier   : a regional cherry
biscotin d'Aix   : cookie
blanc   white   :
- fromage blanc = white cheese; vin blanc = white wine
blanc d'oeuf   egg white  
blanchaille   blanchaille   : very tiny fish from the Mediterranean; used in Pissala.
blanchir   blanch   : boil the water, dip the food quickly, for a few minutes only
blé   wheat   :
- germe de blé = wheatgerm
blé noir   buckwheat  
blette   beet, white   : [Tourte de Haute-Provence]
bleu   cooked rare   : (blue), but not a rare as saignant.
bleu de Queyras   cheese, blue moulded   : a regional blue-moulded cheese
blonde de Nice   : a regional orange of Nice
blondir   : cook [onions] only until transparent, not quite browning
bocal   bowl   : deep bowl with narrow top
bocal   jar   : glass (or earthenware) jar for canning preserves.
boeuf   beef  
boisson   beverage, drink  
boucherie   butcher shop  
bouchon   cork   : a bottle stopper, made from the bark of the cork oak (chêne liege)
bouchonné   corked   : wine that's gone off, with the taste of its cork
bouillabaisse     : a fish soup
bouilli   boiled  
boulanger   baker  
boulangerie   bakery  
bourride   : Provençal fish soup, prepared with tomatoes, garlic, onions, herbs and olive oil, and served with aïoli sauce.
bouteille   bottle  
braisé   braised  
brassadeau   scalded ring cake  
brebis   ewe   : female sheep
brocoli   broccoli  
brouillade   : a Provençal type of scrambled eggs
brousse du Rove   : fresh goat-milk cheese, from a goat raised for meat rather than dairy products
brousse du Var   : fresh sheep-milk cheese from the Var department
broyé   crushed   : (crushed, ground, pounded)
brûlé   burned, singed   :


cabillaud   codfish, fresh   :
- salt cod = morue
cacahouète   peanut   :
- pêche sanguine de Manosque = a local variety
cachaille   : cheese-product mixture
cade     : Nice-Toulon pancake
cajou   cashew   : (noix d'acajou)
calisson d'Aix     : almond-paste candy
calmar   squid  
câpres   capers  
capucine   nasturtium  
carambola   starfruit   : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias; when they start to go a deep golden yellow they taste absolutely fantastic. [thanks, Chric Hockley]
cardon   cardoon   : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
carotte   carrot  
carvi   caraway  
cassis   blackcurrant   : The red groseille is a red currant. The black groseille is called "cassis".
cassis, creme de   blackcurrant liqueur  
cébette   : like a leek; in Provence it's shredded for salads or eaten raw
céleri   celery  
cerfeuil   chervil  
cerise   cherry  
champignon   mushroom  
champoléon   : moulded raw cheese
chapelure   bread crumbs  
chapon   : crust rubbed with garlic
chapon   capon   : a young castrated and fattened rooster
chapon de mer   : rascasse rouge fish (for bouillabaisse)
charcuterie   cold cuts  
Chateaubriand   : a thick fillet of grilled tenderloin steak, especially from the fat cattle in Brittany around the town of Chateaubriant.
chevreau de lait   : milk goat (kid)
chichi-frégi   : a beignet
chicorée frisée   chicory lettuce   :
- (chicorée frisée; endive frisée)
chique   : candy
chou   cabbage   :
- chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de Châteaurenard: a regional cabbage
chou de Bruxelles   brussels sprout  
chou-fleur   cauliflower  
choucroute   sauerkraut  
chutney mangue   mango chutney  
ciboule   scallion   : (scallion; welsh onion)
ciboule   spring onion   : (scallion; welsh onion)
ciboule   welsh onion   : (scallion; welsh onion)
ciboulette   chives  
cigale de mer   : shellfish
cinabre   cinnabar   : a bright-red pigment for coloring
citre   : a regional vine plant (Citrullus lanatus) related to the watermelon, used for making jam
citron   lemon  
citron de Menton   : a regional lemon
citronnelle   citronella   : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
citrouille   pumpkin  
coco rose   : small bean, white with pink veins
coing de Provence   quince   : for jams
compote   : compote (eg. applesauce)
concombre   cucumber  
confit   : preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de [fruit] is candied, jellied or crystallized fruit.
confiture   jam  
confiture d'agrumes   : citrus-fruit jam
confiture de genièvre   : juniper-berry jam
congre   conger eel  
coquelicot   poppy, wild red   : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
coriandre   coriander  
counne   rind, skin   : example: "couenne de porc" is porc rind
courge   squash  
courgette   zucchini   : [Courgette farcie]
craqueliln de Carpentras     : one of the "berlingot" candies of Carpentras
crème   cream  
crème aigre   sour cream  
crème chantilly   whipped cream  
crème èpaisse   thick cream  
crème fleurette   light cream   : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
crème fraîche   cream, full-fat   : used for making butter, sauces, etc.
crevette   shrimp   : scallion; welsh onion
croquant   : brioche cake
cuillerée   spoonful  
cuire au four   bake in the oven  
cumin   cumin   :


daube   beef stew  
daurade royale   gilthead   - a fish
à délayer   to thin   : (a sauce)
à dés   to dice   :
- couper en gros dés = to dice; cut into chunks
à détailler   to chop  
dinde   turkey   :
- dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey
dorade   sea-bream   - a fish
doux   mild   :


eau   water  
eau de fleur d'oranger   orange-flower water   : Distilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/
ébullition   boiling  
écaille   scale   : fish scale
à écailler   to shell   : (crabs), scale
echalote   shallot   : scallion; welsh onion
à échauder   to scald  
ecorce   rind   : fruit rind; fruit peel; rice husk
à écraser   to crush   : écrasé: crushed or flattened
écrevisse   crayfish, crawfish  
à écumer   to froth   : (to foam)
à éffiler   : cut into thin strips; strip the stringy part from string beans; flake almonds.
égoutter   drain   : drain off (water); strain (cheese)
à émietter   to crumble  
à émincer   to mince   : sliced thinly (meat or onions); shredded (vegetables).
emissole   dogfish   : Mediterranean, smooth dogfish, shark fish.
en dés   chunks  
en poudre   powder  
encornet   squid  
endive   chicory   : also known as white leaf.
endive frisée   chicory lettuce   :
- (chicorée frisée chicorée frisée)
à enfourner   : to put into the oven
entrecôte (steak)   ribsteak  
entremets   : sweet desserts and sweet side d

 

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