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French Cuisine Glossary

by Susan Reiss

Aioli
made with garlic, olive oil and eggs

Confit
meat preserved in its own fat

Florentine
with spinach

Gratine
with toasted cheese or crumb topping

Cooking Terms

Brule
burned

Fume
smoked

Fish, Meat & Poultry

Abats
organ meats

Canard
duck

Coq au vin
chicken stewed in wine sauce

Coquille Saint-Jacques
sea scallop

Cuisses de Grenouille
frog's legs

Jambon
ham; also refers to thigh or shoulder of meat, usually pork

Tartare
chopped raw meat with egg, onion, parsley and capers

Tornedos
beef filet (center cut)

Desserts

Creme brule
custard with carmelized sugar topping

Glace
ice cream

Regional Styles

Books on Provencal style cooking abound, however, there are not many cookbooks on the other French regional styles. Peter Franey's book, listed in the French Cookbooks section, has recipes for all the various regions. Regional French cooking styles are reflected in the character of the land and its surroundings. The rich raw materials of the fertile land in Burgundy are apparent in this region's robust cooking style. Beef Bourguignon is one of the popular dishes from this region. The Provence region is bordered by the Mediterranean Sea, and Provencal specialties naturally revolve around the fresh seafood of the area. Adjacent to Switzerland and Germany, the Alsace region exhibits influences of their neighbors in its cooking style, as in the dish choucroute (sauerkraut, pork and potatoes). Parisian cooking has many influences, however, when dining in Paris, you will always have a wide choice of restaurants. Below is a list of some of the French regional cooking styles:

Alsacienne
typically involving sauerkraut and pork

Basquaise
typically with ham and tomatoes

Bourguignonne
typically with red wine, bacon and onions

Normande
creamy seafood sauce

Provencal
typically with olive oil, garlic and tomatoes

Sauces

Most French sauces are wine based. Wine is used in combination with cream or spices and/or stock. Below is a partial listing of French sauces:

Bearnaise
egg and butter based with white wine

Bechamel
flour, milk and butter based with onion

Bordelaise
red wine based with shallots

Hollandaise
butter and yolk based with lemon juice

Rouille
pepper, tomato, olive oil and garlic

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.