Glossary

May 23rd, 2006

VagabondGourmand’s Eclectic Glossary

Fish List, for menus and markets

Italian             English                    French

acciughe, alici      anchovy                    anchois

anguilla                  eel                            anguille

astice, aragosta     lobster                     homard

baccalà                    cod                            morue

cozze                       mussels                    moules

cernia                     grouper                    cernier

dentice                   sea bream                denté

frutti di mare          shellfish                  fruit de mer

gallinella or coccio    gunard (chicken of the sea)

ombrina                                                     ombrine

parago, pagello        a type of bream

pesce bandiera            garfish

pesce spade               swordfish                 espadon

pettini                          scallops                 coquilles Saint-Jacques

pezzogna                     blue-spotted bream

polip, polpo                  octopus                          poulpe

rana pescatrice          monkfish, angler fish     lotte, baudroie

ricci di mare                sea urchin                       oursins

ricciola                          amberjack

rombo                         brill or turbot                 tourbot

scorfano                      scorpion fish                   rascasse

scungilli                         whelk

seppia                         cuttlefish                          seiches

spannocchi                 prawns                           crevettes

spigola or branzino     sea bass                         bar, loup
tartufo di mare           hard clams                     praires

tèmolo                         grayling umber              ombre

tinca                              tench                              tanche
tonno                             tuna                                thon

triglia                           red mullet                      rouget

trota                             trout                               truite

vongole                       clams                               palourdes

Numerous Mediterranean fish and shellfish have no equivalent in English

Affineur
a person who ages and ripens cheese
Apéritif/apéro
a beverage before lunch or dinner:  juice, wine, cocktail or spirits
Ail
garlic
Aillet
young garlic
Amande
almond; pronounced the same as a fine (as in traffic), amende
Baguette
a long loaf of bread (baguette is a wand)
Belle époque
turn of the 19th to 20th century, such as elaborate iron work or décor
Beurre
butter, doux is unsalted; beurre de baratte is freshly churned
Biscuit
can refer to salty biscuits, or to biscuit sucré –cookies, sweet biscuits
Bistrot/bistro
a café-bar serving regional cuisine
Blanc
white
Bon marché
not expensive, pas cher, cheap (not necessarily low quality)
Brasserie
once a brewery or bar for beer; now a café serving food at all hours
Brebis
sheep; fromage de brebis is ewe’s milk cheese
Chambré
warmed to room temperature (before serving red wine)
Chambre d’hôte
B&B, bed & breakfast
Chèvre
goat, also goat’s milk cheese
Confrérie
brotherhood associated with a regional product or a shared cause
Convivial
sociable, as in a friendly gathering; jovial
Croque-sel
dipped in salt, such as fava beans, radishes or cherry tomatoes
Crudités
plate of raw vegetables, such as shredded carrots, beets, celery sticks
Fève
fava beans, broad beans (similar to lima beans)
Fumet
stock or bouillon made with fish bones, as a base for sauce or soup
Fromage
cheese, a fromager is a cheese-maker
Gîte
a room, apartment or house rented by the week or longer
Glacé
iced, chilled
Huîtres
oysters
Infusion
an herbal tea, an infusion of herb leaves or blossoms
Magret
duck breast, usually from a fattened duck
Mousseux
sparkling wine, can be dry or sweet
Noir
black
Pain
a loaf of bread, but can also refer to cake or vegetables in loaf form
Panier
basket
Pays Basque
Basque region of southwestern France and northern Spain
Pêcheur
fisherman
Pêche
peach
Poisson
fish
Potage
a smooth, clear or creamy soup; soupe is a sturdier, thicker soup
Radis
radish
Rosé
rosé, a fruity wine, running from pale to darker pink in tone
Rouge
red

Table d’hôte
usually at a chambre d’hôte, providing a meal with family & guests
Tapenade
an olive paste, of chopped olives, herbs with anchovies or tuna
Tilleul
lime or linden tree; blossoms make a soothing tisane
Tisane
an infusion of herb leaves or blossoms, an herbal tea
Tomme
a formed cheese, usually quite large; a tommette is smaller in size
Verre
glass, but a vitrine is a shop window
Vin
wine; vignoble is a vine-growing region where wines are made
Voila!
There! There you are!

No Comments »

No comments yet.

Leave a comment


RSS feed for these comments. | TrackBack URI