Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

• Ingredient or French dish: translation or description in English
• à l'ancienne : in the old style.
• à l'Armenonville : garnish of artichoke hearts, concassée of tomatoes and French beans.
• à l'étouffée : stewed
• à l'unilatéral : in which fish is fried on one side until it is heated all the way through.
• à la : in the style of, the full phrase being à la mode de; this term designates a specific garnish; often the à la is assumed rather than stated, so that a dish such as Sole à la bonne femme, for instance, is usually contracted to Sole bonne femme.
• à la Orly : fillets fried in batter and served with tomato sauce and fried parsley.
• à la vapeur : steamed
• à point : medium rare.
• abaissage : rolling out pastry dough.
• abatis : external poultry trimmings, such as wing tips, necks and feet; sometimes used interchangeably with abets for giblets.
• abatis (abattis) : poultry giblets.
• abats : poultry giblets and meat offal; internal organs or variety meats, such as hearts, liver, sweetbreads and gizzards; sometimes used interchangeably with abatis.
• abats : offal
• abats : organ meats.
• ablette : freshwater fish.
• abricot : apricot
• absinthe : an anise-flavoured spirit containing wormwood leaves and flowers together with green anise, sweet fennel, and other medicinal and culinary herbs.
• acajou : cashew nut.
• acarne : sea-bream.
• achard : spicy vegetable pickle. The vegetables have only been blanched, not cooked.
• achatine : snail (from far east).
• ache : celery
• acidulé(e) : acid
• addition : bill
• affiné(e) : improved; ripen, mature (common term with cheeses).
• affiné(e) : aged
• africaine (à l') : African style: with aubergines, tomatoes, cèpes.
• agiter : to stir
• agneau : lamb
• agneau (de lait) : lamb (young-milk fed).
• agneau de pré-salé : lamb fed on salt marshes.
• agnelet : young lamb.
• Agnès Sorel : thin strips of mushroom, chicken and tongue.
• agrumes : citrus fruits.
• aïado : lamb with herbs and garlic.
• aiglefin, églefin : haddock
• aïgo bouido (plat régional) : garlic and sage soup with bread (or eggs and cheese).
• aïgo saou (plat régional) : fish soup with rouille.
• aigre : sour, tart, bitter.
• aigre-doux : sweet and sour.
• aigrelette : sharp sauce.
• aigrelette (sauce) : a sour or tart sauce.
• aiguillette : a thin strip of poultry cut lengthwise from the breast; also a strip of meat cut lengthwise with the grain.
• aiguillette : thin slice.
• aiguillette : (strip of duck breast) is the tenderloin that lies under the breast of the duck. It's tender and lean and can be grilled on skewers or sauteed and simmered in a cream sauce.
• aiguillettes : thin slivers, usually of duck breast.
• ail : garlic
• aile : wing of poultry or game bird.
• aile (aileron) : wing (winglet).
• aile et cuisse : white meat (aile), dark (cuisse), usually chicken.
• aillade : garlic sauce.
• aïoli : a garlic mayonnaise from Provence, thick and strongly flavored, usually served with seafood; also spelled ailloli.
• aïoli : mayonnaise, garlic, olive oil.
• aïoli : garlicky blend of eggs and olive oil.
• airelle rouge : cranberry
• airelles : cranberries
• ajouter : to add an ingredient.
• Albert : white cream sauce, mustard, vinegar.
• Albufera : a supreme sauce with meat glaze and pimento butter; the garnish à l'Albufera consists of poultry stuffed with risotto, truffles and foie gras with elaborate tartlets; also a small cake topped with chopped almonds.
• albuféra : béchamel sauce, sweet peppers.
• alénois : watercress-flavoured.
• algérienne (à l') : garnished with tomatoes braised in oil and sweet potato croquettes.
• algues : seaweed
• aligot : purée of potatoes, cream, garlic, butter and fresh tomme de Cantal (or laguiole) cheese.
• aligot : mashed potatoes with fresh Cantal cheese and garlic.
• allemande : veal velouté reduced with white wine and mushroom essence, flavored with lemon juice and bound with egg yolks; sauce allemande, which means "German sauce, " is a basic classical sauce.
• allemande : a velouté sauce with egg yolks.
• allemande (à l') : German style: with sauerkraut and sausages.
• allumette : a strip of puff pastry with either a sweet or savory filling or garnish; also potatoes, peeled and cut into matchstick-sized strips.
• allumette : puff pastry strip.
• allumettes : puff pastry strips, also fried matchstick potatoes.
• alose : shad (river fish).
• alose : shad
• alose à l'oseille : shad or other fish in light hollandaise garnished with sorrel.
• alouette : lark
• alouette de mer : sandpiper
• aloyau : sirloin
• aloyau : sirloin of beef.
• aloyau : loin area of beef.
• alsacienne (à l') : Alsace style: with sauerkraut, sausage and sometimes foie gras.
• alsacienne (à l') : garnished with sauerkraut and ham or sausages, or with other Alsatian specialties.
• amalgamer : to mix, blend, or combine ingredients.
• amande : almond
• amande de mer : small clam-like shellfish with nutty flavour.
• amandine : garnished with almonds.
• amandine : almond-flavoured.
• amer : bitter
• américaine (à l') : garnished with sliced lobster tail and truffles; also, a dish of lobster sauteed with olive oil and tomato in the style of Provence; often confused with armoricaine.
• américaine (à l'), armoricaine (à l') : sauce with dry white wine, cognac, tomatoes, shallots.
• amiral (à l') : a classic fish garnish of mussels, oysters, crayfish and mushrooms in sauce normande (en)riched with crayfish butter.
• amourettes : ox or calf marrow.
• amuse-bouche : appetiser
• amuse-bouche : a single, bite-sized hors d'œuvre.
• amuse-gueule : slang for cocktail appetizer, "taste tickler".
• amuse-gueule : appetiser
• amusette : appetiser
• ananas : pineapple
• anchoïade : anchovy crust.
• anchoïade : puree of anchovies, olive oil, vinegar.
• anchoïade : a purée of anchovies and olive oil with a few seasonings, mostly garlic. It is usually served with raw vegetables.
• anchois : anchovy
• ancienne (à l') : in the old style.
• ancienne (à l') : various preparations, often fricasseed and garnished in the old-fashioned style; usually a mixture such as cocks' combs and truffles; there are classic recipes for braised beef rump and chicken à l'ancienne.
• andalouse (à l') : Andalusian style: tomatoes, sweet red peppers, rice.
• andalouse (à l') : garnished with tomatoes, sweet red peppers, eggplant and sometimes rice pilaf and chipolata sausages or ham.
• andouille : a sausage made from pork chitterlings and tripe, sliced and served cold as an hors d'oeuvre.
• andouille : smoked tripe sausage.
• andouillette : a sausage similar to andouille but made from the small intestine rather than the large; the many varieties are sold poached, then grilled before serving hot with strong mustard.
• andouillette : small chitterling (tripe) sausage.
• andouillette : smaller chitterlings (tripe) sausage.
• andouillette : a coarse-grained tripe sausage made with pork, chitterlings, pepper, wine, onions and seasonings.
• aneth : dill
• ange : angel
• ange à cheval : oyster, wrapped in bacon and grilled.
• angevine (à l') : Anjou style: with dry white wine, cream, mushrooms, onions.
• anglaise (à l') : plain boiled.
• anglaise (à l') : English style-that is, plainly boiled or roasted, or coated with an egg and breadcrumb hatter and deep-fried.
• anguille : eel
• animelles : the culinary term for testicles of animals, especially rams.
• anis : an herb of Mediterranean origin, highly regarded by the ancient Greeks and Romans, that tastes like licorice and is used in many parts of the world; its potent seeds flavor several liqueurs, as well as cheeses, pastries and confections; not to be confused with fennel.
• anis : aniseed
• anis étoile : star anise (a star-shaped fruit).
• ansé : basted with liquid.
• antiboise (plat régional) : mayonnaise with tomato purée, mashed anchovies or anchovy paste and tarragon.
• appareil : a mixture of ingredients ready for use in a preparation, such as an appareil à biscuit.
• appellation contrôlée : two words found on French wine labels, designating a particular wine by its place of origin, grape variety, or district tradition; this control, used for the best French wines, was established in 1935 to guarantee that the wine is what its label claims it to be and it is strictly enforced by French law. Similar attempts have been made to certify cheese, both by type and by origin. Sometimes abbreviated to AC or AOC.
• appellation d'origine : the name of a wine, giving its geographic location be it a chateau, vineyard, town, river valley, or general region.
• arachide : peanut
• arachide : peanut oil.
• araignée de mer : spider crab.
• arc en ciel : rainbow trout.
• archiduc (à l') : seasoned with paprika and blended with cream.
• ardennaise (à l') : Ardenne style: with juniper berries.
• ardoise : literally "slate" - refers to the day's specialties.
• arête : fish bone.
• Argenteuil : garnished with asparagus; named for a region in northern France where the best asparagus is grown.
• Argenteuil : asparagus flavoured (usually soup).
• arlésienne : stuffed tomatoes à la provençale, eggplant, rice.
• arlésienne (à l') : garnished with eggplant and tomato, cooked in oil with fried onion rings; there are other garnishes by this name, but all contain tomatoes.
• armoricaine (à l') : lobster in the Breton style, after the ancient Roman name for Brittany and often confused with à l'américaine; the sliced lobster is sauteed in olive oil with tomato.
• aromates : aromatic; either spicy or fragrant.
• aromates : spices and herbs.
• arroser : to baste or moisten.
• artichaut : artichoke - a favorite French vegetable.
• artichaut : artichoke
• asperge : asparagus
• assaisonné : flavoured or seasoned with; to dress a salad.
• assaisonner : to season; assaisonnement means seasoning, condiment, or dressing.
• assiette : plate
• assiette (de) : plate (of)
• assiette du pêcheur : assorted fish platter.
• assorti(e) : assorted
• athénienne (à l') : garnished with onion, eggplant, tomato and sweet red pepper, all fried in oil.
• attereau : a metal skewer on which sweet or savory food is threaded, breadcrumbed and deep-fried.
• au four : baked
• aubergine : aubergine, eggplant.
• aubergine : eggplant
• aulx (plural of ail) : garlic
• aumônière : pancake drawn up into shape of beggar's purse.
• aumônière : thin crêpe, filled, wrapped like bundle.
• aurore : béchamel or cream sauce with tomatoes.
• aurore (à l') : pink sauce, tomato flavoured.
• aurore (à l') : béchamel sauce colored pink with a small amount of tomato puree.
• automne : autumn
• auvergnat(e) : (style) often with cabbage, sausage and bacon.
• auvergnate (à l') : Auvergne style: with cabbage, sausage and bacon.
• aveline : hazelnut
• avocat : avocado pear.
• avocat : avocado
• avoine : oat(s)
• axoa (plat régional) : dish of ground veal, onions and Espelette pepper.
• azyme : unleavened (bread).

Cette base de données est expérimentale et comporte de nombreuses imperfections (une recherche de mot ou plat comportant un problème d'orthographe donne des résultats imprévisibles, le sens est parfois régional, l'orthographe et le sens peuvent être plutôt américains...).

Les explications ont été compilées à partir de sites introuvables aujourd'hui, de travaux d'élèves, de Wikipedia ainsi que de plusieurs listes bien plus complètes :

• Slow Travel France
• Richard Binns
• The chef's companion: a culinary dictionary

Pour signaler une erreur ou suggérer un ajout ou une correction, utilisez le formulaire de contact.