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

Quelques explications en anglais
de plats français

Vous pouvez rechercher une explication en anglais d'autres plats français.
Liste complète

Vous pouvez rechercher un mot anglais dans une description de plat.

  • Ingredient or French dish: translation or description in English
  • à l'Armenonville : garnish of artichoke hearts, concassée of tomatoes and French beans.
  • à l'unilatéral : in which fish is fried on one side until it is heated all the way through.
  • à la Orly : fillets fried in batter and served with tomato sauce and fried parsley.
  • absinthe : an anise-flavoured spirit containing wormwood leaves and flowers together with green anise, sweet fennel, and other medicinal and culinary herbs.
  • achard : spicy vegetable pickle. The vegetables have only been blanched, not cooked.
  • aïgo bouido (plat régional) : garlic and sage soup with bread (or eggs and cheese).
  • aïgo saou (plat régional) : fish soup with rouille.
  • 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.
  • amuse-bouche : a single, bite-sized hors d'œuvre.
  • anchoïade : a purée of anchovies and olive oil with a few seasonings, mostly garlic. It is usually served with raw vegetables.
  • andouillette : a coarse-grained tripe sausage made with pork, chitterlings, pepper, wine, onions and seasonings.
  • antiboise (plat régional) : mayonnaise with tomato purée, mashed anchovies or anchovy paste and tarragon.
  • axoa (plat régional) : dish of ground veal, onions and Espelette pepper.
  • bardatte (plat régional) : cabbage stuffed with hare, cooked in white wine and served with chestnuts and roast quail.
  • beckenoffe / baeckeoffe (plat régional) : "baker's oven"; a stew, or hotpot, of potatoes, lamb, beef, pork and onions, cooked in a local wine.
  • berlingueto (plat régional) : chopped spinach and hard-boiled eggs.
  • beurre marseillais : a beurre Maître d'hôtel or parsley butter with garlic and tomato reduction.
  • Bibeleskäs (Alsatian Potatoes and Cheese) (plat régional) : soft white cheese used to accompany sautéed potatoes. It can be flavoured with garlic, parsley, chives or onion.
  • bignons (plat régional) : small fritters.
  • bœuf à la bourguignonne : served with a red wine sauce garnished with mushrooms, small onions and diced bacon.
  • boles de picoulat (plat régional) : small balls of chopped-up beef and pork, garlic and eggs. Served with tomatoes and parsley.
  • bolognaise (sauce) (plat adopté récemment) : Bolognese sauce is a meat-based sauce for pasta. Outside Italy, Bolognese sauce often refers to a tomato sauce with meat.
  • bouillinade / bullinada (plat régional) : fish and potato stew.
  • bouquettes aux pommes de terre (plat régional) : grated potato, mixed with flour, egg white and fried in small, thick pieces.
  • bourrioles d'aurillac (plat régional) : sweet pancakes made from buckwheat flour.
  • boutifare (plat régional) : black pudding with pork meat and herbs.
  • brayaude (gigot) (plat régional) : lamb cooked in white wine, onions and herbs.
  • brocciu (plat régional) : a cheese produced from sheep milk. Produced on the island of Corsica, Brocciu is a young white cheese.
  • bugnes (plat régional) : crispy fluffy fritters. it's a traditional sweet crispy pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.
  • Cadet Mathieu (plat régional) : pastry turnover filled with slices of apple.
  • cake : fruit cake (or fruitcake) made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. Also a savoury preparation with chopped ham, chopped olives, cheese...
  • canelé (plat régional) : a striated cylindrical pastry with a soft and tender custard center and a dark, thick caramelized crust.
  • carambar : a chewy caramel candy
  • caramel : caramel is a beige to dark brown confection made by heating any of a variety of sugars.
  • cargolade (plat régional) : snails grilled over charcoal.
  • cauchoise (à la) (plat régional) : with cream, Calvados and apples. Usually veal.
  • caviar : the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread.
  • cerises jubilé / cerises jubilée : dessert dish made with cherries and liqueur (typically Kirsch), which is flambéed and served as a sauce over vanilla ice cream.
  • cervelle de Canuts (plat régional) : a base of creamy soft cheese, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar..
  • chistorra / txistorra (plat régional) : sausage made of minced pork (or pork and beef) flavored with garlic and paprika.
  • chouchen (plat régional) : alcoholic beverage served as aperitf in Brittany. It is made from the fermentation of honey in water.
  • chouquette : choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse.
  • choux : a cream puff filled of whipped cream or pastry cream. The puffs may be left plain or cut to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar..
  • Clamart : a garnish of artichoke hearts filled with buttered petits pois (this can either be a purée of peas or whole buttered peas).
  • confidou rouergat (plat régional) : beef stewed with tomatoes, garlic and onions in red wine.
  • consommé Grimaldi : has a dominant tomato flavor and is served with julienne of celery, brunoise tomato and parsley-flavored custard Royale.
  • coppa (plat régional) : a traditional cold cut made from pork shoulder or neck and dry-cured whole.
  • coq au vin : a French braise of chicken ( cock or rooster) cooked with red wine, lardons, mushrooms and optionally garlic.
  • cordon bleu : breaded ham with cheese inside. Cordon bleu.
  • cornets de Murat (plat régional) : cone shaped wafer filled with Chantilly cream.
  • couscous (plat adopté récemment) : North African dish of semolina traditionally served with a meat or vegetable stew and often with a hot chilli sauce.
  • cousinat (plat régional) : chestnut soup with milk in Auvergne.
  • cousinat (plat régional) : vegetables and Bayonne ham stew.
  • crème catalane (plat régional) : a Catalan dish similar to crème brûlée. The custard is flavored with lemon or orange zest and cinnamon. The white sugar is traditionally caramelized under an iron broiler.
  • crème diplomate : crème pâtissière (pastry cream) combined with crème chantilly (sweetened whipped cream ). It is lighter than crème pâtissière but still has the rich taste of fresh custard. It is often the creamy filling of choux pastry and millefeuilles.
  • croustade (plat régional) : multiple layers of crispy flaky pastry, filled with thin apple slices sometimes soaked in Armagnac.
  • crozets (plat régional) : small, square rustic pasta made with buckwheat or wheat flour from Savoie.
  • dame blanche : vanilla ice cream, whipped cream and chocolate fudge sauce.
  • défarde (plat régional) : lamb tripe cooked in a sauce made with veal trotters, tomatoes and carrots.
  • demi-feuilletage : trimmings, especially in making pâte feuilletée, useful for certain kinds of pastry; also called rognures.
  • dorage : egg wash for "gilding" pastry, made by beating together egg or egg yolk and a little water and brushing a thin layer on the surface of the pastry to color during baking.
  • Duchambais (à la ) : cooked slowly in a sauce of cream, shallots, Saint Pourçain wine vinegar, liver, marc and pepper.
  • Espelette (plat régional) : dried red peppers, used whole or ground to a hot powder.
  • far breton (plat régional) : batter mixture; vanilla-flavoured sugar, rum, dried prunes.
  • farçon (plat régional) : open tart from Auvergne containing sausage, sorrel, onions, eggs and white wine.
  • farçon savoyard (plat régional) : potatoes cooked with cream, eggs and bacon and with dried pears and prunes.
  • fiadone (plat régional) : Corsican cake made with brocciu and lemon.
  • figatelli (plat régional) : a sausage made of pork liver, pork meat and garlic.
  • financier : a light tea cake, similar to sponge cake and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour. Financiers are often baked in shaped molds.
  • flammekueche / tarte flambée (plat régional) : bacon, onion and cream tart.
  • fondant au chocolat : medium dark, rich chocolate cup-cake with fluid core. Baked for just a few minutes, the inner part of the cake is a liquid. It is served hot as a dessert. See moelleux.
  • forêt noire : Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries and chocolate shavings.
  • framboisier : raspberry cake composed of layers of sponge cake, raspberry jam, raspberry mousse, raspberries and pastry cream.
  • friand de Bergerac (plat régional) : small potato cake.
  • friand Sanflorin : pork and herbs wrapped in pastry.
  • gâteau basque (plat régional) : an almond flour based cake with a filling of either pastry cream or preserved cherries.
  • Gênes, pain de : Genoa cake, a rich almond pound cake.
  • gouère (plat régional) : a cake of potato purée, flour, eggs and fresh cream cheese, cooked in an oven as a tourtière.
  • gouéron (plat régional) : a cake of goat cheese and eggs.
  • kouign-amann (plat régional) : Breton butter cake. Flakey yeast cake, made with layers of butter rolled in, very similar to a Danish dough.
  • krapfen (plat régional) : fritters stuffed with jam.
  • kugelhopf (plat régional) : a round brioche with raisins and almonds.
  • lewer knepfle / leberknödel (plat régional) : pork liver dumpling.
  • linguine (plat adopté récemment) : flat spaghetti-like pasta often served with seafood or pesto.
  • lonzu (plat régional) : a Corsican sausage made of smoked pork fillet.
  • loquat : nèfle du japon / bibasse.
  • macaron : a sweet confectionery. It is meringue-based: made from a mixture of egg whites, almond flour and sugar. It is composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.
  • macédoine : a salad composed of small pieces of fruit or vegetables. Vegetable macedonia or Macédoine de légumes is usually a cold salad of diced vegetables sometimes mixed with mayonnaise. It is also a hot vegetable dish consisting of vegetables served with butter.
  • marmitako (plat régional) : fish stew with tuna, potatoes, onions, pepper and tomatoes.
  • matelote alsacienne (plat régional) : fish stew made with stewed eels.
  • mille-feuille : vanilla slice (UK) or Napoleon (US). It is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant.
  • moelleux / fondant (au chocolat) : chocolate lava cake or molten chocolate cake or chocolate fondant pudding. Served in individual ramekins, it has a soft , sweet center. See fondant.
  • mouclade (plat régional) : a regional French mussel dish in which the mussels are steamed in white wine with shallots, garlic and herbs. The cooking liquid is thickened with cream and the mussels are served on the half-shell, topped with a spoonful of the sauce.
  • nougat : a term used to describe a variety of confectioneries made with sugar and/or honey, roasted nuts and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy.
  • nougatine : caramelised ground almonds and nuts.
  • œuf en cocotte : Eggs cooked or baked with cream and served in cocotte dishes.
  • œuf en cocotte : Eggs cooked or baked with cream and served in cocotte dishes.
  • œufs à la tripe (plat régional) : a Gratin of Hard Boiled Eggs. Sliced hard-boiled eggs are topped with a bechamel sauce and then browned in the oven.
  • opéra : French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream and covered in a chocolate glaze.
  • orange givrée : orange sorbet served in its skin.
  • pastis landais (plat régional) : a brioche-like pastry with rum, vanilla or other flavorings.
  • persillé de bourgogne (plat régional) : ham cooked in a terrine with mustard, white wine, parsley, onion, shallot, thyme and spices and served cold.
  • pflutters alsacienne (plat régional) : potato puffs.
  • physalis / amour en cage : commonly called cape gooseberry or ground cherry, is characterised by the small orangey fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk. The typical Physalis fruit is similar to a firm tomato (in texture) and like strawberries or other fruit in flavor; they have a mild, refreshing acidity.
  • pièce de charolais : steak from the charolais cattle.
  • pied de cochon : pig's trotters cooked for several hours in white wine, then breaded and grilled to crunchy, juicy perfection.
  • pieds et paquets : small parcels of mutton tripe, cooked with sheep trotters and white wine.
  • pintxo / pincho (plat régional) : typical snack of the Basque Country eaten as an appetizer. Usually small slices of bread upon which is an ingredient or mixture of ingredients (hake, cod, anchovy, stuffed peppers...).
  • piverunata (plat régional) : stew from Corsica made with lamb cooked in a sauce composed of red wine, tomatoes, red peppers, herbs and garlic.
  • plancha (à la) (plat régional) : grilled on a high temperature metal plate.
  • poêlée montagnarde (plat régional) : dish from Savoy composed of potatoes, cheese, onion and white wine.
  • poirat (plat régional) : pear tart.
  • pomme Arlie : a baked potato, mashed and filled with cream, chives and topped with cheese.
  • pommes arlie : twice baked potatoes or stuffed baked potatoes. The potatoes are baked until soft, then split open. The inside is scooped out, mashed with butter and cream to stuff the potato skin, then topped with cheese and paprika and baked until hot and bubbling.
  • pommes Darphin : thick potato pancakes that are made with nothing but potatoes, salt and pepper and the oil and butter they are cooked in.
  • pommes de terre grenaille : very small potatoes
  • pommes gaufrettes : waffle-cut potatoes. Crisps obtained by quarter turning the potato before each next slice over a grater and deep-frying just once.
  • pommes macaire : large potato cake. The potatoes are twice-cooked: first in their skins, then scooped out and refrigerated, then fried on both sides until golden and crisp, like rosti or hash browns.
  • pommes noisettes : potatoes that have been cut into tiny, hazelnut-shape balls before being sautéed in butter until well browned.
  • pommes soufflées : are a sophisticated variety of French fried potato. Slices of potato are fried twice, once at 150 °C (300 °F) and then again after cooling, at 190 °C (375 °F). The potato slices puff up into little balloons during the second frying and turn golden brown.
  • pompe aux grattons (plat régional) : a cake, in the shape of a crown, made up of a mixture of small pieces of pork, flour, eggs and butter.
  • potage lorrain (plat régional) : potato, leek and onion soup.
  • prisuttu (plat régional) : the king of the hams, because of its hard curing of several months. It is uncooked, lightly smoked and dried for 12 to 18 months.
  • quenelle : mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". This light dumpling of fish or poultry is usually poached.
  • raiteau : flat-bodied marine fish. The flesh is firm, white and sweet, similar to the texture and taste of scallop.
  • rigotte de Condrieu (plat régional) : a type of cheese made with goat's milk which originates in the Lyonnaise region of France.
  • rillauds (plat régional) : strips of bacon (slow-cooked in pork fat)
  • rösti / rœsti (plat régional) : grated potato shaped into rounds or patties and then fried.
  • rougail (plat régional) : a spicy Creole speciality that can be found at Reunion Island or in Mauritius, the rougail is made of tomatoes, onions, garlic, ginger and spices. It goes very well with curries, meat, sausages or fish.
  • Saint Honoré : a pastry dessert of a crown of choux puffs on a pâte brisée base filled with crème pâtissière lightened with beaten egg whites, the whole topped with caramel; is the patron saint of bakers.
  • salade landaise (plat régional) : mixture of fresh cold salad, tomatoes, bacon, pine nuts and warm salty meat (thinly sliced smoked duck breast, gizzards, foie gras terrine, duck confit).
  • sanciau (plat régional) : thick sweet or savoury pancake; made from buckwheat flour.
  • sauce cocktail : ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce and lemon juice.
  • sauce tyrolienne : a basis of Sauce Choron assembled to oil. Choron sauce is a hollandaise or béarnaise sauce that has been tinted pink by the addition of tomato puree.
  • saumon de fontaine : brook trout (actually a char). Individuals normally spend their entire life in fresh water. Its flesh, usually pink or reddish, is very fine, gamey and fragrant.
  • sobronade (plat régional) : soup with pork, ham, beans and vegetables. Served with a firm bread.
  • tablier de sapeur (plat régional) : marinated and breadcrumbled tripe fried and served with a chervil sauce.
  • taboulé (plat adopté récemment) : tabbouleh. Arab salad traditionally made of bulgur (or semolina), tomato,and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.
  • tarte à l'oignon alsacienne (plat régional) : onion and cream tart.
  • tarte aux mirabelles (plat régional) : golden plum tart.
  • tarte tropézienne : a brioche filled with buttercream and pastry cream.
  • tartiflette : a French dish from the Savoie region. It is made with potatoes, reblochon cheese, cream and lardons.
  • tielle (plat régional) : savoury pie filled with chopped calamari, octopus or cuttle-fish and a spiced tomato sauce.
  • tiramisu (plat adopté récemment) : tiramisu, literally "pick me up", is a popular Italian dessert. It is made of ladyfingers (Italian: savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone and flavored with liquor and cocoa.
  • tourain (blanchi à l'ail) (plat régional) : garlic and chicken soup from South-West France. This soup is usually poured on bread slices.
  • tourtière landaise (plat régional) : pastry topped with thin petals of pastry and apples, as crackly in texture and toasty in color as parchment paper. While hot, the cake is doused with armagnac and a sprinkling of vanilla sugar. The tourtiere must be served warm.
  • tourton (plat régional) : small squares of thin pastry filled with mashed potatoes, onions, leeks and cheese or filled with apple or prune purée and then fried.
  • trénel (plat régional) : stuffed mutton or lamb tripe.
  • tripox (plat régional) : lamb blood sausage served with spicy red Espelette peppers.
  • truffiat / tourte berrichonne (plat régional) : a thick, tasty potato pancake from Berry made with grated potato mixed with flour, eggs and butter and then baked, or potatoes wrapped in pastry.
  • ttoro (plat régional) : fish soup with bits of hake and seafood.
  • tuile dentelle : lace tuile. Thin, crisp sweet cookie with a lacy texture.
  • unilatéral : in which fish is fried on one side until it is heated all the way through.

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 :

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

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à 0:28:01 utc+2 le 23/08/2017

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