These commonly used terms in French cooking should help you navigate menus, kitchens and the world of French cuisine!
This translates as "in the style of the millers wife", and refers to fish that is floured, sautéed in butter, and then served up with the butter, lemon juice and some parsley.
A term for the level of 'cookedness' for protein. 'à Pont' is the equivalent to a rosier colored 'medium'
The allumette measures approximately ⅛ in/2 mm by ⅛ in/2 mm by 2½ in/6 cm inches. It's also the starting point for the brunoise.
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
A Baguette on the 'lighter cooked' side
A Baguette on the 'well cooked' side
Batonnet translates to "little stick". The batonnet measures approximately ¼in/5 mm by ¼in/½ mm x 2½-3 inches or about 8cm. It is also the starting point for the small dice.
A creamy pudding made with cream and eggs, then set using gelatin.
A term for the level of 'cookedness' for protein. 'Bien Cuit' is 'well cooked'. Keep in mind, a restaurant may find in challenging to cook meat to this level.
A term for the level of 'cookedness' for protein. Close to having a heart beat! Just barely touching the fire, and is closely associate with the term 'Aller-Retour', meaning a quick action of 'To go-To Return', where the meat is just lightly heated on both sides.
The check. It will not be automatically brought to you at the end of your meal- you MUST ask for it!
A thin pancake, usually with a sweet filling
A thin pancake, usually savory, made with buckwheat flour
A gratuity, or a tip. This literally translates to “to drink,” and the idea is that by the end of the night, a waiter would have enough change for a glass of wine.
Plate of the day / Special of the day
A term for the level of 'cookedness' for protein. 'Saignant' is very, very rose (bloody) and cooked just slightly longer than 'Bleu'
A term for the level of 'cookedness' for protein. 'Saignant' is ‘rare’ (bloody) and cooked just slightly longer than 'Bleu'
A small glass pitcher of wine. Usually 1.5-2 glasses
A carafe of tap water (which you have the right to ask for!)
A glass carafe of house wine. Usually 3-4 glasses
Three hours of French Bread heaven in the heart of Paris. Learn the tips and tricks to bring the French 'boulangerie' to 'chez vous'!
Intensive everything Choux Pastry, from Savory to Sweet! From the tempting and delicious éclairs and Paris-Brest to delicate savory Gougères!
Join us for this quintessential pre-dinner social experience as you create beautiful hors d’oeuvres! An essential part of Gastronomy Française!
If you are looking for a hands-on culinary experience combining technical expertise along with a classic French meal, then this is the class for you!