Glossary

May 23rd, 2006

VagabondGourmand’s Eclectic Glossary

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!

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