French Vocabulary to Know: French Culinary Terms
Diving into the world of French cuisine opens up a rich tapestry of flavors, techniques, and traditions that are revered worldwide.
Whether you’re dining in a quaint bistro in Paris, exploring the bustling markets of Lyon, or cooking a French recipe at home, knowing key culinary terms can greatly enhance your appreciation and understanding of French gastronomy.
Here’s a concise list of essential French culinary terms that every food enthusiast should know, designed to bridge the gap between curiosity and connoisseurship as you explore the depth and diversity of French cuisine.
- Appetizer -> Hors d’œuvre
- Main course -> Plat principal
- Dessert -> Dessert
- Soup -> Soupe
- Salad -> Salade
- Bread -> Pain
- Cheese -> Fromage
- Wine -> Vin
- Sauce -> Sauce
- Roasted -> Rôti
- Baked -> Cuit au four
- Grilled -> Grillé
- Sautéed -> Sauté
- Stewed -> Mijoté
- Broth -> Bouillon
- Pastry -> Pâtisserie
- Seafood -> Fruits de mer
- Beef -> Bœuf
- Pork -> Porc
- Chicken -> Poulet
- Duck -> Canard
- Fish -> Poisson
- Vegetables -> Légumes
- Fruits -> Fruits
- Herbs -> Herbes
- Spices -> Épices
- Cream -> Crème
- Butter -> Beurre
- Egg -> Œuf
- Flour -> Farine
This list serves as a foundation to the rich lexicon of French culinary arts, offering a glimpse into the ingredients, techniques, and dishes that define France’s gastronomic legacy.
Whether you’re reading a French menu or cooking from a French recipe, these terms will help you navigate the delicious world of French cuisine with greater ease and enjoyment.