17 Words You Need to Know When Dining in a French Restaurant
These ubiquitous terms show up on many bistro and fancy French restaurant menus. Now you are prepared. Bon appetit! (Which literally translates as “good appetite”).
1. À la carte: Bill of fare from which the diner selects individual dishes; also, means dishes cooked to order.
2. à la: In the style of; for example, à la russe, which means ‘in the Russian style’.
4. Cassoulet: Stew of mixed meats and goose or duck with haricot verts (green beans) and French sausage. Topped with browned crust of breadcrumbs.
7. En croûte: Food encased in pastry.
8. En papillote: Food wrapped, cooked, and often served in greased paper or foil.
12. Marinière 1. Of mussels; cooked in white wine and herbs, and served in half shells. 2. Of fish; cooked in white wine and garnished with mussels.
13. Meunière In the style of a miller’s wife; fish cooked in butter, seasoned, and sprinkled with parsley and lemon juice. As in a classic sole meunière.
16. Velouté: Basic white sauce made with chicken, veal or fish stock; also: soup of creamy consistency.