fruit

Haitian Creole: fwi

Inherited from Middle French fruict, a latinized spelling of Old French fruit, from Latin frūctus (“enjoyment, proceeds, profits, produce, income”), a derivative of fruor (“have the benefit of, to use, to enjoy”), from Proto-Indo-European *bʰruHg- (“to make use of, to have enjoyment of”).


pommes frites

→ German: Pommes frites

→ Macedonian: помфрит (pomfrit)

→ Norwegian: pommes frites

desc

→ Serbo-Croatian: pomfrit, pommes frites

→ Swedish: pommes frites

Ellipsis of pommes de terre frites (“fried potatoes”).


pain

Haitian Creole: pen

Karipúna Creole French: djipẽ

→ Farefare: pãanɛ

⇒ Khmer: នំប៉័ង (num pang)

desc

→ Xârâcùù: pêê

→ Xârâcùù: pêê

Inherited from Middle French pain, from Old French pain, from Latin pānem.

1830 Juvénal, Les Satires, translated into French verse by Barré de Jallais
Sa nudité déplaît, sa détresse importune, / Et tous les jours, hélas ! à tout le monde en vain / Il demande une chambre, un habit et du pain.

His nudity embarrasses, his distress importunes, / And every day, alas! from everyone in vain / He asks for a bedroom, clothes and food.

(slang, music) mistake during a performance (false note, forgot an intro, wrong solo, …)


mayonnaise

→ Danish: mayonnaise

→ English: mayonnaise

→ German: Mayonnaise

→ Greek: μαγιονέζα (magionéza)

→ Japanese: マヨネーズ (mayonēzu)

→ Polish: majonez

→ Russian: майонез (majonez)

Possibly named after the city Maó, Minorca, whence the recipe was brought back to France. Alternative suggested origins include the city of Bayonne (bayonnaise); the French word manier (“to handle”); the Old French moyeu (“egg yolk”); and the Duke of Mayenne.

(analogy, mechanics, informal) milkshake (accidental emulsion of oil and water in an engine)


chocolat

شُوكُولَاتَة

→ Arabic: شُوكُولَاتَة (šukūlāta, šukulāta)

→ Franco-Provençal: ch·ocolât

→ Japanese: ショコラ (shokora)

→ Khmer: សូកូឡា (soukoulaa)

→ Korean: 쇼콜라 (syokolla)

→ Lao: ໂຊໂກລາ (sō kō lā)

→ Lao: ໂຊໂກລາ (sō kō lā)

→ Persian: شکلات (šokolât)

→ Vietnamese: sô-cô-la

→ Ukrainian: шокола́д (šokolád)

Borrowed from Spanish chocolate, from Classical Nahuatl, though the exact derivation is uncertain.


cannelle

Diminutive of canne (“reed”); from Old French canele, kanele


croissant

fr-adj

croissant (feminine croissante, masculine plural croissants, feminine plural croissantes)

croissante (feminine)
croissants (masculine plural)
croissantes (feminine plural)

Present participle of the verb croître (“to increase, to grow”). From Old French croisant, from earlier creissant, from Latin crēscentem, present active participle of crēscō (“to augment”).


jambon

→ English: jambon
→ Irish: siamban

→ Galician: xamón

→ Greek: ζαμπόν (zampón)

→ Persian: ژامبون

→ Romanian: jambon

desctree

→ Spanish: jamón
→ Asturian: xamón
→ Bikol Central: hamon
→ Cebuano: hamon
→ English: jamon
→ Galician: xamón
→ Hiligaynon: hamon
→ Russian: хамо́н (xamón)
→ Tagalog: hamón
→ Taos: xomúnenemą
→ Yogad: hamon

→ Turkish: jambon

→ Vietnamese: giăm-bông, dăm bông

From Middle French jambon, from Old French gambon, gamboun, jaumbeun; equivalent to jambe (“leg”) + -on.


bagel

Borrowed from English bagel, from Yiddish בייגל (beygl); ultimately from Middle High German bouc, boug- (“ring, bracelet”), from Old High German boug (“ring”), from Proto-Germanic *baug- (“ring”) plus *-il (noun suffix).


madeleine

→ Catalan: magdalena

→ English: madeleine

→ German: Madeleine

→ Portuguese: madalena

→ Spanish: magdalena

From earlier gâteau à la Madeleine, after the given name Madeleine (“Magdalene”), of uncertain reference: see more above.

Et bientôt, machinalement, accablé par la morne journée et la perspective d’un triste lendemain, je portai à mes lèvres une cuillerée du thé où j’avais laissé s’amollir un morceau de madeleine.

1913, Marcel Proust, Du côté de chez Swann [Swann's Way] (À la recherche du temps perdu):

And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake.

madeleine (small gateau in the shape of a scallop shell)


gâteau

Inherited from Middle French gasteau, from Old French gastel, from Frankish *wastil, from Proto-Germanic *wastilaz, from Proto-Indo-European *wes- (“to eat; consume”). Compare Old English wist (“food; provision; feast”) and obsolete English wastel, Sicilian guasteḍḍa (“a kind of round bread”).

cog

a sponge cake, i.e. a cake made with a chemical leavening agent (e.g. baking powder), making it light and airy (as opposed to a denser torte)


brioche

→ Catalan: brioix

→ English: brioche

→ German: Brioche

→ Hungarian: briós

→ Ido: briocho

→ Italian: brioche

→ Japanese: ブリオッシュ (buriosshu)

→ Portuguese: brioche

→ Sicilian: brioscia

From Old French brier (“to break”) + -oche; compare French broyer.

, Attributed to Marie Antoinette

(baking, cooking) brioche (type of light sweet pastry or bun of French origin)


sel

Inherited from Middle French sel, from Old French sel, from Latin salem, ultimately from Proto-Indo-European *seh₂l-.


baba

C’était un Argentin qui mesurait au moins deux mètres, il souriait tout les temps. J’étais baba devant ses tatouages.

1999, Anna Gavalda, “Ambre”, in Je voudrais que quelqu'un m'attende quelque part, →ISBN:

He was an Argentinian who was at least six foot six. He was always smiling. I was stunned by his tattoos.


barbe à papa

fairy floss (Australia), cotton candy (US, Canada), candy floss (UK)


shawarma

shawarma (a Middle Eastern sandwich-like wrap)


kebab

kebab (dish of skewered meat and vegetables)


bœuf

Haitian Creole: bèf

Inherited from Middle French bœuf, from Old French buef, boef, from Latin bovem (“ox”), from Proto-Italic *gʷōs, ultimately from Proto-Indo-European *gʷṓws (compare English cow).
The music sense derives from the expression “faire un Bœuf”, after the Parisian cabaret-bar Le Bœuf sur le toit where jam sessions were held.

faire un bœuf


bacon

Unadapted borrowing from English bacon, from Middle English bacon (“meat from the back and sides of a pig”), from Old French bacon, bacun (“ham, strip of lard”), from Frankish *bakkō, from Proto-Germanic *bakō, *baką, *bakaz (“back”), from Proto-Indo-European *bʰeg- (“back, buttocks; to vault, arch”).
Attested since 1899.


œuf

→ English: oeuf

⇒? English: love (“score of zero”)

Haitian Creole: ze

→ Limburgish: äöf

Inherited from Middle French œuf, from Old French oef, from Vulgar Latin (*)ŏvum, from Classical Latin ōvum. Compare Occitan uòu.

mettre tous ses œufs dans le même panier

on ne fait pas d’omelette sans casser des œufs


glace

→ Italian: glassa

→ Luxembourgish: Glace

→ Moroccan Arabic: جلاص (glāṣ)

→ Swedish: glass

→ Switzerland German: Glace

Inherited from Middle French glace, from Old French glace (“ice", also "glass, mirror, radiance”), from Vulgar Latin *glacium/a, from Latin glaciēs. The senses of "glass, mirror, radiance" were possibly derived from Frankish *glas (“glass”).

inh

(France, Vietnam, Cambodia, Laos, Algeria, Morocco, Tunisia, New Caledonia, Réunion, West Africa) ice cream

Cambodia; Laos; Algeria; Tunisia; Cambodia; Laos; Algeria; Tunisia


brie

→ English: brie

→ Esperanto: brio

Named after Brie, France, from Gaulish *briga (“hill”). Doublet of Bourgogne.


porc

Inherited from Middle French porc, from Old French porc, from Latin porcus, from Proto-Italic *porkos, from Proto-Indo-European *pórḱos (“young swine, young pig”).

sale porc!

(slang, vulgar, derogatory, offensive) dirty pig, swine, contemptible person


tome

Borrowed from Franco-Provençal tôma, of obscure origin.


grisette

→ English: grisette, grizette

→ German: Grisette

A type of bonbon made from honey and licorice.


vinaigrette

→ Catalan: vinagreta

→ English: vinaigrette

→ Russian: винегре́т m (vinegrét)


vanille

→ Danish: vanilje

→ Dutch: vanille

→ English: vanille

→ German: Vanille

→ Norwegian Bokmål: vanilje


hors-d'œuvre

hors-d’œuvre (canonical masculine)
hors-d’œuvre (plural)

(cooking) appetizer, starter, hors d'oeuvre (small, light, and usually savory first course in a meal)


bonbon

→ Bulgarian: бонбон (bonbon)

→ English: bonbon

→ German: Bonbon

→ Ladino: bombón

→ Ottoman Turkish: بون بون (bonbon)

Turkish: bonbon

→ Portuguese: bombom

→ Romanian: bomboană

→ Sotho: dipompong

→ Spanish: bombón

Reduplication of bon.
The standard rule in French is to write m in front of /m/, /p/ or /b/ – the rule does not apply to the words derived from bon: embonpoint, bonbonne and bonbonnière.

Je vous ai apporté des bonbons / Parce que les fleurs c’est périssable / Puis les bonbons c’est tellement bon / Bien que les fleurs soient plus présentables / Surtout quand elles sont en boutons / Mais je vous ai apporté des bonbons

1964, Jacques Brel (lyrics and music), “Les bonbons”, in Les bonbons:

I brought you sweets / Because flowers are perishable / And the sweets are so good / Even though flowers would be more presentable / Especially when they're buds / But I brought you sweets

Hallo, hallo, vide du cerveau,
Plus d’entrailles, pas de ventre rond.
Friand de bonbons et chamallows,
Attention à toi et à ton sac de bonbons.

2017 October 19, “Hallohallo”, in Le Coupe-Circuit [The Circuit Breaker], Konami:

Hallo, hallo, brain is hollow,
More of guts, none of a round belly.
Tasty of sweets and marshmallows,
Watch yourself and your sack of candy.


maki

Borrowed from Japanese maki (maki), from まき, from 巻き.


ketchup

Borrowed from English ketchup, from Malay kicap, from Hokkien 膎汁 (kê-chiap).


éclair

→ Bulgarian: еклер (ekler)

→ Dutch: eclair

→ English: éclair

→ German: Eclair

→ Greek: εκλέρ (eklér)

→ Italian: éclair

→ Macedonian: еклер (ekler)

→ Polish: ekler

→ Portuguese: ecler

→ Romanian: ecler

→ Russian: экле́р (eklér)

→ Serbo-Croatian:

Cyrillic script: еклер

Latin script: ekler

→ Spanish: éclair

→ Swedish: éclair

→ Turkish: ekler

éclair au café

éclair au chocolat


fondant

fr-adj

fondant (feminine fondante, masculine plural fondants, feminine plural fondantes)

fondante (feminine)
fondants (masculine plural)
fondantes (feminine plural)


agneau

Inherited from Old French agnel, aignel, agniau, from Latin agnellus (according to the TLFi, an early borrowing), diminutive of agnus.

innocent comme l’agneau qui vient de naître


aile

Inherited from Middle French aisle, from Old French aile, from Latin āla (“wing [of animals]”).

wing (of a bird or other flying animal; of poultry; of an aircraft; of a building; of an army; in football and rugby; in politics)


cumin

From Latin cuminum, from Ancient Greek κύμινον (kúminon), itself of Semitic origin.


viande

Inherited from Old French viande, from Vulgar Latin *vīvanda, alteration of Latin vīvenda, from the neuter plural form of vīvendus, from vīvere (“to live”). Compare English viand, Italian vivanda, Portuguese vivenda, Spanish vivienda.

Car notez que c’est viande celeste manger à desjeuner raisins avec fouace fraiche.

For here it is to be remarked, that it is a celestial food to eat for breakfast hot fresh cakes with grapes.


kielbasa

Borrowed from Polish kiełbasa (“sausage”).


osso buco

1954: from Italian ossobuco (a compound of osso (“bone”) + buco (“hole”, or as an adjective, “hollow”)).


mouton

Haitian Creole: mouton

Louisiana Creole: mouton

Seychellois Creole: mouton

→ English: mouton

>? Galician: motóa

Inherited from Middle French mouton, from Old French mouton, from Vulgar Latin moltō, from Gaulish *multon-, from Proto-Celtic *moltos.


macaroni

→ Polish: makaron

Borrowed from Italian maccaroni, obsolete variant of maccheroni (“macaroni”), plural of maccherone, of uncertain origin.


petit déjeuner

fr-noun

petit déjeuner m (plural petits déjeuners)

→ Portuguese: pequeno-almoço (calque)

→ Romanian: mic dejun (calque)

(chiefly France, Vietnam, Cambodia, Laos, Algeria, Morocco, Tunisia, New Caledonia, Réunion, West Africa) breakfast (morning meal)


déjeuner

→ English: déjeuner

→ Romanian: dejun

→ Scots: disjune

(outside of France, occasionally in France) breakfast

outside of France; occasionally in France; outside of France; occasionally in France


rosbif

→ Catalan: rosbif

→ English: rosbif

→ Portuguese: rosbife

→ Russian: ро́стбиф (róstbif)

→ Turkish: rozbif

Borrowed from English roast beef, stereotypical food of the English.
Compare English frog (“French person”), from frog legs, corresponding term for French, likewise based on food; and Kraut for Germans.


pique-nique

→ Catalan: pícnic

desctree

→ English: picnic
→ Japanese: ピクニック (pikunikku)
→ Punjabi: ਪਿਕਨਿਕ (piknik)
→ Polish: piknik
→ Swahili: pikniki

→ Galician: pícnic

→ German: Picknick

→ Portuguese: piquenique

→ Romanian: picnic

→ Russian: пикни́к (pikník)

→ Sicilian: picchinicchi

→ Spanish: pícnic

→ Turkish: piknik

From pique + nique, from piquer (“to pick”, verb) + nique (“small thing”).


houmous

From Turkish humus or Arabic حُمُّص (ḥummuṣ).


coulis

fr-adj

coulis (feminine coulisse, masculine plural coulis, feminine plural coulisses)

coulisse (feminine)
coulis (masculine plural)
coulisses (feminine plural)

Inherited from Old French colëiz, colediz, from Vulgar Latin *colātīcius, from Latin colāre. By surface analysis, couler + -is.


amuse-bouche

fr-noun

amuse-bouche m (plural amuse-bouche or amuse-bouches)

amuse-bouche (plural)
amuse-bouches (plural)

From amuse + bouche; a bowdlerization of amuse-gueule.


chips

chips f or (canonical masculine plural singular)

Puis je prends une chips, que je mange!

2006 November 21, “Regard [Glare]”, in デスノート [Death Note], spoken by Light Yagami (Alexis Tomassian), Nice Fellow, via MCM:

(Anglicism) chips (American English), crisps (British English)


charlotte

→ Catalan: carlota

→ English: charlotte

→ German: Charlotte

→ Italian: charlotte

→ Polish: szarlotka

→ Russian: шарло́тка (šarlótka)

→ Spanish: carlota

→ Ukrainian: шарло́тка (šarlótka)

From the female forename Charlotte, or from Old French char laitée (“meat with milk”): char (“meat”) + laitée (“milk”).


bouquet garni

fr-noun

bouquet garni m (plural bouquets garnis)


blanquette

Borrowed from Provençal blanqueto, a diminutive of blanc (“white”), derived, through early Medieval Latin blancus, from Frankish *blank (“gleaming, white, blinding”), from Proto-Germanic *blankaz (“white, bright, blinding”), from Proto-Indo-European *bhleg- (“to shine”). Equivalent to blanc (“white”) + -ette (feminine diminutive suffix). Doublet of blanchette.

af

(countable or uncountable) blanquette (white meat stew which is not browned)


foie gras

From foie (“liver”) + gras (“fat”).
Literally, “fat liver”.

foie gras (fattened liver of geese or ducks)


gingembre

Inherited from Old French gingembre, from Late Latin gingiber, from Latin zingiberī.


collation

(North America, Belgium) a light snack usually taken between breakfast and lunch (often employed as the analogue of English brunch)


potlatch

Borrowed from Chinook Jargon potlatch (“gift”), from Nootka p̕ačiƛ (“to give in ceremony”).


entarter

entarter (infinitive)
avoir + past participle (infinitive multiword-construction)
entartant (gerund participle present)
ayant + past participle (gerund multiword-construction participle present)
entarté (participle past)
entarte (first-person indicative present singular)
entartes (indicative present second-person singular)
entarte (indicative present singular third-person)
entartons (first-person indicative plural present)
entartez (indicative plural present second-person)
entartent (indicative plural present third-person)
entartais (first-person imperfect indicative singular)
entartais (imperfect indicative second-person singular)
entartait (imperfect indicative singular third-person)
entartions (first-person imperfect indicative plural)
entartiez (imperfect indicative plural second-person)
entartaient (imperfect indicative plural third-person)
entartai (first-person historic indicative past singular)
entartas (historic indicative past second-person singular)
entarta (historic indicative past singular third-person)
entartâmes (first-person historic indicative past plural)
entartâtes (historic indicative past plural second-person)
entartèrent (historic indicative past plural third-person)
entarterai (first-person future indicative singular)
entarteras (future indicative second-person singular)
entartera (future indicative singular third-person)
entarterons (first-person future indicative plural)
entarterez (future indicative plural second-person)
entarteront (future indicative plural third-person)
entarterais (conditional first-person singular)
entarterais (conditional second-person singular)
entarterait (conditional singular third-person)
entarterions (conditional first-person plural)
entarteriez (conditional plural second-person)
entarteraient (conditional plural third-person)
future of avoir + past participle (future indicative multiword-construction perfect)
conditional of avoir + past participle (conditional multiword-construction perfect)
entarte (first-person present singular subjunctive)
entartes (present second-person singular subjunctive)
entarte (present singular subjunctive third-person)
entartions (first-person plural present subjunctive)
entartiez (plural present second-person subjunctive)
entartent (plural present subjunctive third-person)
entartasse (first-person imperfect singular subjunctive)
entartasses (imperfect second-person singular subjunctive)
entartât (imperfect singular subjunctive third-person)
entartassions (first-person imperfect plural subjunctive)
entartassiez (imperfect plural second-person subjunctive)
entartassent (imperfect plural subjunctive third-person)
entarte (imperative second-person singular)
entartons (first-person imperative plural)
entartez (imperative plural second-person)

On a entarté Jeremy Clarkson
Jeremy Clarkson got hit by a pie


baguette

→ Czech: bageta

→ Danish: baguette

→ English: baguette

→ German: Baguette

→ Greek: μπαγκέτα (bagkéta)

→ Hebrew: בגט (bagét)

→ Korean: 바게트 (bageteu)

→ Norwegian Bokmål: bagett

→ Norwegian Nynorsk: bagett

→ Polish: bagietka

→ Portuguese: baguete

→ Romanian: baghetă

→ Russian: баге́т (bagét)

→ Spanish: baguette

→ Swedish: baguette

→ Turkish: baget

desc

→ Ukrainian: баге́т (bahét), баґе́та (bagéta)

J’achète une baguette tous les jours.

Les japonais mangent avec des baguettes.

Ringo est un maître des baguettes.
Ringo is a drumstick master.

Assis en rond dans la cour, nous jouons du tambour.
Assis en rond dans la cour, nous jouons du tambour.
Ses baguettes font tacatamtam.
Tes baguettes font tacatamtam.
Mes baguettes, mes baguettes, mes baguettes font tacatamtam.
Ses baguettes font tacatamtam.
Tes baguettes font tacatamtam.
Mes baguettes, mes baguettes, mes baguettes font tacatamtam.
Tacatamtam.

1986, “Il était une fois … une maison des musiciens [There Once Was… a House of Musicians]”, in Il était une fois … une petite grenouille [There Once Was… a Little Frog] (fiction), Paris: CLE International:

Sitting in a circle in the yard, we play the drum.
Sitting in a circle in the yard, we play the drum.
Their drumsticks go tacatamtam.
Your drumsticks go tacatamtam.
My drumsticks, my drumsticks, my drumsticks go tacatamtam.
Their drumsticks go tacatamtam.
Your drumsticks go tacatamtam.
My drumsticks, my drumsticks, my drumsticks go tacatamtam.
Tacatamtam.

(firearms) gun-stick, rod for stuffing the gun with ammunition


financier

fr-noun

financier m (plural financiers, feminine financière)

financiers (plural)
financière (feminine)


goûter

goûter (infinitive)
avoir + past participle (infinitive multiword-construction)
goûtant (gerund participle present)
ayant + past participle (gerund multiword-construction participle present)
goûté (participle past)
goûte (first-person indicative present singular)
goûtes (indicative present second-person singular)
goûte (indicative present singular third-person)
goûtons (first-person indicative plural present)
goûtez (indicative plural present second-person)
goûtent (indicative plural present third-person)
goûtais (first-person imperfect indicative singular)
goûtais (imperfect indicative second-person singular)
goûtait (imperfect indicative singular third-person)
goûtions (first-person imperfect indicative plural)
goûtiez (imperfect indicative plural second-person)
goûtaient (imperfect indicative plural third-person)
goûtai (first-person historic indicative past singular)
goûtas (historic indicative past second-person singular)
goûta (historic indicative past singular third-person)
goûtâmes (first-person historic indicative past plural)
goûtâtes (historic indicative past plural second-person)
goûtèrent (historic indicative past plural third-person)
goûterai (first-person future indicative singular)
goûteras (future indicative second-person singular)
goûtera (future indicative singular third-person)
goûterons (first-person future indicative plural)
goûterez (future indicative plural second-person)
goûteront (future indicative plural third-person)
goûterais (conditional first-person singular)
goûterais (conditional second-person singular)
goûterait (conditional singular third-person)
goûterions (conditional first-person plural)
goûteriez (conditional plural second-person)
goûteraient (conditional plural third-person)
future of avoir + past participle (future indicative multiword-construction perfect)
conditional of avoir + past participle (conditional multiword-construction perfect)
goûte (first-person present singular subjunctive)
goûtes (present second-person singular subjunctive)
goûte (present singular subjunctive third-person)
goûtions (first-person plural present subjunctive)
goûtiez (plural present second-person subjunctive)
goûtent (plural present subjunctive third-person)
goûtasse (first-person imperfect singular subjunctive)
goûtasses (imperfect second-person singular subjunctive)
goûtât (imperfect singular subjunctive third-person)
goûtassions (first-person imperfect plural subjunctive)
goûtassiez (imperfect plural second-person subjunctive)
goûtassent (imperfect plural subjunctive third-person)
goûte (imperative second-person singular)
goûtons (first-person imperative plural)
goûtez (imperative plural second-person)

→ German: goutieren

Inherited from Middle French gouster, from Old French goster, inherited from Latin gustāre. Compare the borrowed prefixed verb déguster.

Je goûterai ta tarte demain car j’ai goûté un fameux tiramisu tout à l’heure.

I will taste your pie tomorrow, since I have just tasted an excellent tiramisu.

to taste, to try (to sample something orally)

Cette tarte goûte la cannelle.


goûter

(France) meal similar to breakfast taken around 4 P.M


marinade

→ Dutch: marinade

→ English: marinade

→ German: Marinade


foie

Inherited from Old French foie, feie, from Late Latin fīcātum (“liver (as food)”), from Latin iecur fīcātum (“fig-stuffed liver, foie gras”). The French form goes back to a byform ficatum with a short accented -i- (whence Italian fegato), which was then metathesed to *fitacum. The last also underlies in Catalan fetge.


caramel

→ Czech: karamel

→ Danish: karamel

→ Finnish: karamelli

→ Dutch: karamel

→ English: caramel

→ German: Karamell

→ Norwegian Bokmål: karamell

→ Norwegian Nynorsk: karamell

→ Polish: karmel

desctree

→ Russian: караме́ль (karamélʹ)
→ Armenian: կարամել (karamel)
→ Kazakh: карамель (karamel)
→ Ukrainian: караме́ль (karamélʹ)

→ Swedish: karamell

→ Turkish: karamel

Borrowed from Spanish caramelo, from Portuguese caramelo, probably from Late Latin calamellus, and therefore doublet of the inherited chalumeau.


rognon blanc

/ʁɔ.ɲɔ̃ blɑ̃/

LL-Q150 (fra)-Benoît Prieur-rognon blanc.wav


tiramisu

Borrowed from Italian tiramisù (literally “pick-me-up”).


rognon

Inherited from Middle French rognon, roignon, from Old French roignon, rognon, from Vulgar Latin *rēniōnem, *rēniōnem, from Latin rēn (“kidney”). Cognate with Norman rignon, Spanish riñón, Occitan renhon. See also French rein and -on.


bulgogi

Borrowed from Korean 불고기 (bulgogi, from 불 (bul, “fire”) + 고기 (gogi, “meat”)).


dîner

Inherited from Old French disner, from Vulgar Latin *disiūnāre, from disieiūnāre, disjejūnāre (“to break the fast”), from dis- + Late Latin iēiūnāre (“to fast”), from Latin ieiūnus. Doublet of déjeuner.

(Belgium, North America, Switzerland, Congo, Rwanda) lunch, midday meal


yaourt

(chiefly France, Vietnam, Cambodia, Laos, Algeria, Morocco, Tunisia, New Caledonia, Réunion, West Africa) yoghurt

a song where the singer makes up the words as they're singing, either as dummy lyrics as part of the songwriting process, or because the singer doesn't know the real lyrics of an existing song; used primarily with a verb: chanter en yaourt


nougat

→ Arabic: نُوغَة (nūḡa)

→ Armenian: նուգա (nuga)

→ Bulgarian: нуга (nuga)

→ Danish: nougat

→ Dutch: nougat

→ English: nougat (see there for further descendants)

→ Esperanto: nugato

→ Finnish: nugaa

→ Faroese: nugga

→ German: Nougat

→ Hebrew: נוגט (núgat)

→ Hungarian: nugát

→ Japanese: ヌガー (nugā)

→ Korean: 누가 (nuga)

→ New Latin: nucatum

→ Malay: nugat

→ Norwegian Bokmål: nugat

→ Norwegian Nynorsk: nugat

→ Polish: nugat

→ Portuguese: nougat

→ Russian: нуга́ (nugá)

→ Swedish: nougat

→ Vietnamese: nu-ga


poitrine

Inherited from Old French poitrine, peitrine, from Vulgar Latin *pectorīna, derived from Latin pectus. Gradually replaced pis, now meaning udder. Cognate with Spanish pretina (“waistband”).

inh+

une poitrine de veau

une poitrine de mouton

Du bœuf dans la poitrine.


poivre

Inherited from Old French peivre, peivere, from Latin piper.


prandial

fr-adj

prandial (feminine prandiale, masculine plural prandiaux, feminine plural prandiales)

prandiale (feminine)
prandiaux (masculine plural)
prandiales (feminine plural)

Romanian: prandial

Borrowed from Late Latin prandiālis or Latin prandium.


escalope

→ Catalan: escalopa

→ English: escalope


carvi

Inherited from Old French carvi, borrowed from Medieval Latin carvi, from Arabic كَرَاوِيَا (karāwiyā). Doublet of chervis.


chèvre

→ English: chèvre


souper

→ German: Souper

From Middle French soupper, from Old French soper, derived from supe, sope (“soup”) (modern French soupe).

(France, Vietnam, Cambodia, Laos, Algeria, Morocco, Tunisia, New Caledonia, Réunion, West Africa) a light meal eaten at night, after the main evening meal


riz

Haitian Creole: diri

Inherited from Middle French riz, ris, from Old French ris, from Old Italian riso, risi, from Byzantine Greek ὄρυζα (óruza), ὄρυζον (óruzon). The spelling in -z after the Greek and Latin oryza, adopted in order to distinguish from ris (several senses).


bleu d'Auvergne

fr-noun

bleu d’Auvergne m (plural bleus d’Auvergne)

bleu d’ Auvergne (canonical masculine)
bleus d’Auvergne (plural)


brocciu

brocciu m (countable and uncountable, plural broccius)

Unadapted borrowing from Corsican brocciu, of pre-Roman origin. Doublet of brousse, borrowed from Occitan.


côtelette

→ Czech: kotleta

desctree

→ English: cutlet
→ Burmese: ကတ်သလိတ် (katsa.lit)
→ Cantonese: 吉列 (gat1 lit6)
→ Chinese: 吉列 (jíliè)
→ Japanese: カツレツ (katsuretsu)
Japanese: カツ (katsu)
→ English: katsu
⇒ Japanese: 豚カツ (tonkatsu)
→ English: tonkatsu

→ German: Kotelett
→ Polish: kotlet

→ Italian: cotoletta

→ Norwegian Bokmål: kotelett

→ Norwegian Nynorsk: kotelett

→ Persian: کتلت (kotlet)

→ Romanian: cotlet

→ Russian: котле́та (kotléta)
→ Armenian: կոտլետ (kotlet)
→ English: kotlety (via plural)
→ Georgian: კატლეტი (ḳaṭleṭi)
→ Uzbek: kotlet

→ Serbo-Croatian: ко̀тле̄т / kòtlēt

→ Swedish: kotlett

→ Ukrainian: котле́та (kotléta)

→ Vietnamese: cốt-lết

From Middle French costelette (“little rib”), a diminutive of Old French coste (“rib, side”), from Latin costa.


champignon

→ Catalan: xampinyó

→ Crimean Tatar: şampinyon

→ Danish: champignon

→ Dutch: champignon

→ English: champignon

→ Galician: champiñón

→ German: Champignon

→ Italian: champignon

→ Luxembourgish: Champignon

→ Portuguese: champignon

→ Serbo-Croatian: šampìnjōn, шампѝњо̄н

→ Spanish: champiñón

/ʃɑ̃.pi.ɲɔ̃/

From Vulgar Latin *campāniolus (“grows in the field”), from Late Latin campāneus (“relating to fields”), from Latin campānia (“level country”).
The “accelerator” sense comes from the fact that accelerator pedals were initially mushroom-shaped.

der

appuyer sur le champignon

to step on it, to floor it, to put the pedal to the metal, to put one's foot down, to step on the gas

le pied sur le champignon

champignon au plancher


minestrone

fr-noun

minestrone m (countable and uncountable, plural minestrones)

Directly from Italian minestrone, from minestra (“soup”, ultimately from Latin ministrō) + -one (augmentative suffix).

af

ultimately from Latin <i class="Latn mention" lang="la">ministrō</i>

minestrone (thick Italian vegetable soup)


ricotta

Borrowed from Italian ricotta (literally “cooked again”), from Latin recocta.


bouillabaisse

fr-noun

bouillabaisse f (countable and uncountable, plural bouillabaisses)

From Occitan bolhabaissa, possibly a compound of bolhir (“to boil”) + abaissar (“to lower [temperature]”). By surface analysis, bouillir + abaisser.


bifteck

→ Albanian: biftek

desc

→ Armenian: պիֆթէք (piftʻēkʻ) (Western Armenian)

→ Bulgarian: бифте́к (bifték)

→ Czech: biftek

→ Greek: μπιφτέκι (biftéki)

→ Ladino: biftek

→ Macedonian: бифтек (biftek)

→ Japanese: ビフテキ (bifuteki)

→ Ottoman Turkish: بیفتك (biftek)

Turkish: biftek

→ Romanian: biftec

→ Vietnamese: bít tết

18th century, from English beefsteak with the cluster /fst/ reduced to /ft/ (or less often to /st/). The spelling was highly variable up into the 20th century until bifteck established itself, which is phonetic but adds the “un-French” -k, be it as a pseudo-English form or after the related steak (whose spelling remained unaltered).


ratatouille

→ Dutch: ratatouille, ratjetoe

Borrowed from Occitan ratatolha (ratatouille is a dish from Nice, in Provence), French form from diminutive prefix tat- + touiller (“to stir”), from Latin tudiculō (“to grind, mix”).

a traditional French Provençal stewed vegetable dish consisting primarily of tomatoes, zucchini and eggplant, with other ingredients


geoduck

From Lushootseed gʷídəq, assimilated to géo-.


gendarme

→ English: gendarme

→ Franco-Provençal: g·endârme

→ Italian: gendarme

desctree

→ Ottoman Turkish: ژاندارمه (jandarma)
Turkish: jandarma
→ Armenian: ժանտարմա (žantarma)
→ Laz: ჯანდამა (candama)

→ Romanian: jandarm

→ Russian: жандарм (žandarm)
→ Armenian: ժանդարմ (žandarm)
→ Georgian: ჟანდარმი (žandarmi)
→ Uyghur: ژاندارما (zhandarma)

→ Persian: ژاندرم (žândarm)

Singular extracted from plural gendarmes, which arose as a re-spelling of gens d’armes (“people of arms", "armed people”).


faux-filet

From faux (“false”) + filet (“fillet”). Replaced the Old French surlonge.


saucisson

From Middle French saulcisson (“large sausage”), from Italian salsiccione (“large sausage”).

bor

Large sausage, often well-spiced and dried such as salami


herbes de Provence

LL-Q150 (fra)-LoquaxFR-herbes de Provence.wav


anis

→ Galician: anís

→ Portuguese: anis

→ Spanish: anís

Inherited from Old French anis, from Latin anīsum, from Ancient Greek ἄνισον (ánison).


cochon de lait

fr-noun

cochon de lait m (plural cochons de lait)


légume

English: legume

Borrowed from Latin legūmen (cf. older form lesgum); was once feminine and became masculine by the 17th century. Replaced the Old French leün, which was inherited from the same source. Compare Italian and Portuguese legume, Spanish legumbre.


poireau

Haitian Creole: powo

From the form porreau (probably influenced by poire), from a diminutive of the Old French por (cf. poiree, poree, poret), from Latin porrum. Compare Norman pouothé and Walloon porea.

Allium ampeloprasum
Allium ampeloprasum#Translingual

Allium porrum
Allium porrum#Translingual

leek (Allium ampeloprasum, syn. Allium porrum)


noyer

noyer (infinitive)
avoir + past participle (infinitive multiword-construction)
noyant (gerund participle present)
ayant + past participle (gerund multiword-construction participle present)
noyé (participle past)
noie (first-person indicative present singular)
noies (indicative present second-person singular)
noie (indicative present singular third-person)
noyons (first-person indicative plural present)
noyez (indicative plural present second-person)
noient (indicative plural present third-person)
noyais (first-person imperfect indicative singular)
noyais (imperfect indicative second-person singular)
noyait (imperfect indicative singular third-person)
noyions (first-person imperfect indicative plural)
noyiez (imperfect indicative plural second-person)
noyaient (imperfect indicative plural third-person)
noyai (first-person historic indicative past singular)
noyas (historic indicative past second-person singular)
noya (historic indicative past singular third-person)
noyâmes (first-person historic indicative past plural)
noyâtes (historic indicative past plural second-person)
noyèrent (historic indicative past plural third-person)
noierai (first-person future indicative singular)
noieras (future indicative second-person singular)
noiera (future indicative singular third-person)
noierons (first-person future indicative plural)
noierez (future indicative plural second-person)
noieront (future indicative plural third-person)
noierais (conditional first-person singular)
noierais (conditional second-person singular)
noierait (conditional singular third-person)
noierions (conditional first-person plural)
noieriez (conditional plural second-person)
noieraient (conditional plural third-person)
future of avoir + past participle (future indicative multiword-construction perfect)
conditional of avoir + past participle (conditional multiword-construction perfect)
noie (first-person present singular subjunctive)
noies (present second-person singular subjunctive)
noie (present singular subjunctive third-person)
noyions (first-person plural present subjunctive)
noyiez (plural present second-person subjunctive)
noient (plural present subjunctive third-person)
noyasse (first-person imperfect singular subjunctive)
noyasses (imperfect second-person singular subjunctive)
noyât (imperfect singular subjunctive third-person)
noyassions (first-person imperfect plural subjunctive)
noyassiez (imperfect plural second-person subjunctive)
noyassent (imperfect plural subjunctive third-person)
noie (imperative second-person singular)
noyons (first-person imperative plural)
noyez (imperative plural second-person)
se noyer (infinitive reflexive)
s'être + past participle (infinitive multiword-construction reflexive)
se noyant (gerund participle present reflexive)
ayant (gerund multiword-construction participle present reflexive)
étant + past participle (gerund multiword-construction participle present reflexive)
noyé (participle past reflexive)
me noie (first-person indicative present reflexive singular)
te noies (indicative present reflexive second-person singular)
se noie (indicative present reflexive singular third-person)
nous noyons (first-person indicative plural present reflexive)
vous noyez (indicative plural present reflexive second-person)
se noient (indicative plural present reflexive third-person)
me noyais (first-person imperfect indicative reflexive singular)
te noyais (imperfect indicative reflexive second-person singular)
se noyait (imperfect indicative reflexive singular third-person)
nous noyions (first-person imperfect indicative plural reflexive)
vous noyiez (imperfect indicative plural reflexive second-person)
se noyaient (imperfect indicative plural reflexive third-person)
me noyai (first-person historic indicative past reflexive singular)
te noyas (historic indicative past reflexive second-person singular)
se noya (historic indicative past reflexive singular third-person)
nous noyâmes (first-person historic indicative past plural reflexive)
vous noyâtes (historic indicative past plural reflexive second-person)
se noyèrent (historic indicative past plural reflexive third-person)
me noierai (first-person future indicative reflexive singular)
te noieras (future indicative reflexive second-person singular)
se noiera (future indicative reflexive singular third-person)
nous noierons (first-person future indicative plural reflexive)
vous noierez (future indicative plural reflexive second-person)
se noieront (future indicative plural reflexive third-person)
me noierais (conditional first-person reflexive singular)
te noierais (conditional reflexive second-person singular)
se noierait (conditional reflexive singular third-person)
nous noierions (conditional first-person plural reflexive)
vous noieriez (conditional plural reflexive second-person)
se noieraient (conditional plural reflexive third-person)
future of s'être + past participle (future indicative multiword-construction perfect reflexive)
conditional of s'être + past participle (conditional multiword-construction perfect reflexive)
me noie (first-person present reflexive singular subjunctive)
te noies (present reflexive second-person singular subjunctive)
se noie (present reflexive singular subjunctive third-person)
nous noyions (first-person plural present reflexive subjunctive)
vous noyiez (plural present reflexive second-person subjunctive)
se noient (plural present reflexive subjunctive third-person)
me noyasse (first-person imperfect reflexive singular subjunctive)
te noyasses (imperfect reflexive second-person singular subjunctive)
se noyât (imperfect reflexive singular subjunctive third-person)
nous noyassions (first-person imperfect plural reflexive subjunctive)
vous noyassiez (imperfect plural reflexive second-person subjunctive)
se noyassent (imperfect plural reflexive subjunctive third-person)
noie-toi (imperative reflexive second-person singular)
noyons-nous (first-person imperative plural reflexive)
noyez-vous (imperative plural reflexive second-person)

Inherited from Old French noier, neier, from Latin necāre (“kill”). The sense of "to drown" can be found in other Romance cognates; compare Catalan negar, Italian annegare, Spanish anegar, Romanian îneca.

Il faut noyer le vin avec de l’eau.

(transitive, cooking) to dilute; to water down


dinde

In the early period following the discovery of the Americas (i.e., the Indies), the French called turkeys coq d’Inde, poule d’Inde (literally “hen from India”), etc. D'Inde was ultimately spelled dinde by rebracketing.

(cooking) turkey meat (of a male or a female turkey)


pâtes

J’aime manger des pâtes italiennes.


salade niçoise

salade niçoise f (plural salades niçoises)


tartiflette

a dish from Savoie made of reblochon cheese, potatoes and onions


fenouil

Inherited from Old French fenoil, from Vulgar Latin *fenuclum, syncopated form of Late Latin fēnuculum, a diminutive of Latin fēnum.


crudités

English: crudités

crudités: raw vegetables often served as an appetizer before a main dish; sometimes including fruits


profiterole

→ Catalan: profiterola

→ Dutch: profiterole

→ English: profiterole


croquant

croquant aux amandes


moutarde

From Old French moustarde, from moust (“must”) (modern moût), from Latin mustum.


gomme

→ Vietnamese: gôm

Borrowed from Late Latin gumma, from Latin cummi, gummi, from Ancient Greek κόμμι (kómmi), from Egyptian qmy (“anointing oil”), qmyt (“acanthus resin, gum”).


galette

→ Catalan: galeta

→ English: galette

→ Italian: galletta

→ Spanish: galleta (see there for further descendants)

Feminine form of galet (“pebble; disk-shaped object”).


chocolat noir

chocolat noir m (plural chocolats noirs)


chocolat blanc

chocolat blanc m (plural chocolats blancs)


chocolat au lait

chocolat au lait m (plural chocolats au lait)

LL-Q150 (fra)-WikiLucas00-chocolat au lait.wav

From chocolat (“chocolate”) + au + lait (“milk”).


pain au chocolat

pain au chocolat m (plural pains au chocolat)

pain au chocolat
pain au chocolat#English

pain au chocolat (French pastry filled with chocolate)


tortillon

headpad (a turban of wound cloth used for carrying loads on the head)


tortillon

a cake in the form of a torus, first boiled and then baked; a specialty of southwest France


andouille

→ English: andouille

→ Esperanto: andujo

→ Japanese: アンドゥイユ (anduiyu)

→ Turkish: andaval, andavallı

Inherited from Old French andoille, from Early Medieval Latin inductilis, from Latin indūcō (“cover, overlay”).


macis

→ Greek: μασίς (masís)

Inherited from Middle French macis, from Old French macis, from late Medieval Latin macis, possibly a corruption of Latin macir (denoting a different red spice from India), from Ancient Greek μάκιρ (mákir, “macir”), an eastern loanword of unknown further origin.


comté

Inherited from Middle French comté, conté, from Old French conté, from Latin comitātus. Respelled comté with a medial m in Middle French to more closely match the original Latin spelling.


loukoum

Borrowed from Ottoman Turkish لوقوم, لقوم (modern Turkish lokum).


pomme d'amour

pomme d’ amour (canonical feminine)
pommes d’amour (plural)

→ English: love apple (calque)

Literally, “love apple”, referring for sense 2 to the supposed aphrodisiac qualities of tomato seeds. This origin is disputed, and it also suspected to be a corruption of Spanish poma de moros (literally “fruit of Moors”), which may also be the basis of the Italian pomo d'oro and the Sicilian puma d'amuri.


lotte

Lophius piscatorius
Lophius piscatorius#Translingual

(cooking) the tail meat of an anglerfish (a marine fish, Lophius piscatorius)


croque-madame

From croquer (“to crunch”) + madame (“lady”), derived from croque-monsieur.


croque-monsieur

fr-noun

croque-monsieur m (plural croque-monsieurs)

From croquer (“to crunch”) + monsieur (“gentleman”).


saucisse

→ English: saucisse

→ Georgian: სოსისი (sosisi)

→ Luxembourgish: Zoossiss

→⇒ Russian: соси́ска (sosíska) (see there for further descendants)

→ Turkish: sosis

→ Vietnamese: xúc xích

Inherited from Old French saucice, from Late Latin [farta] salsīcia, ultimately from Latin sāl (“salt”).


ficelle

Probably from Vulgar Latin filicella, from Latin fīlum ("thread").


hydromel

fr-noun

hydromel m (usually uncountable, plural hydromels)

Borrowed from Latin hydromel, hydromeli, from hydro- (from Ancient Greek ὕδωρ (húdōr, “water”)) + mel (“honey”).


mesclun

Borrowed from Occitan mesclum (“mixture”).


tacos

Short for tacos français (“French tacos”).


rille

From Old French reille (“small plank”), from Latin rēgula. Cognate with English rail and rule. Doublet of rail (from English), règle (a semi-learned borrowing), reille (from Old French), and rigole (via Middle Dutch).


tartare

fr-noun

tartare m (countable and uncountable, plural tartares)


friandise

(figuratively) something small and dainty


clou de girofle

clou de girofle m (plural clous de girofle)

LL-Q150 (fra)-Assassas77-clou de girofle.wav

From clou (“nail”), from their resemblance to nails.


ciboulette

→ Catalan: cibulet

Diminutive of ciboule, with the suffix -ette.


thym

Comment conserver le thym ? Le thym frais peut être stocké au réfrigérateur enveloppé dans du papier journal ou papier kraft, jamais dans un sac plastique. Humidifié, il peut être mis dans de pots en verre teinté foncé, et pourra ainsi être conservé plusieurs mois loin de la lumière.

2013, Henri Joyeux, Guillaume Bouguet, Le thym et le chirurgien:

How do you preserve thyme? Fresh thyme can be stored in the refrigerator wrapped in newspaper or brown paper, never in a plastic bag. It can also be put into dark-coloured glass jars with some water, and kept for several months away from light.


coriandre

→ Romanian: coriandru

Inherited from Old French coriandre, borrowed from Latin coriandrum, from Ancient Greek κορίαννον (koríannon), κορίανδρον (koríandron).

(uncountable) coriander (the herb and spice)


safran

Inherited from Old French safran, from Medieval Latin safranum, from Arabic زَعْفَرَان (zaʕfarān).


petit four

→ Greek: πτιφούρ (ptifoúr)

→⇒ Polish: ptifurki


nouille

Tu veux pas me sucer la nouille ?


viennoiserie

→ Catalan: vieneseria

→ English: viennoiserie


merguez

Borrowed from Algerian Arabic مرقاز (margāz).

bor+

(slang) a car that has been modified—as by filing away its engine number, or including components from different cars—to make it harder to identify or to conceal damage from an accident.

(slang, by extension) a seemingly normal transaction that later turns out to be a scam


charcuterie

→ English: charcuterie

→ Swedish: charkuteri

→ Turkish: şarküteri

Compound of Old French char ("flesh", Modern French chair) + cuit (“cooked”) + -erie (suffix denoting a shop or vendor).


gaufre

→ English: gauffre, >? gopher

Derived from Old French walfre, from Frankish *wafel or Middle Dutch wafel, from Proto-Germanic *wēbilǭ, *wēbilō, possibly related to Proto-Indo-European *webʰ- (“to braid, weave”). Cognate with English waffle.


sabayon

fr-noun

sabayon m (countable and uncountable, plural sabayons)

→ English: sabayon

→ Finnish: sabayon

Borrowed from Italian zabaione, possibly from Latin sabaia (“Illyrian barley beer”, from an Illyrian word probably from Proto-Indo-European *sab- (“taste”)) + -one (augmentative suffix).

der

from an Illyrian word probably from Proto-Indo-European <i class="Latn mention" lang="ine-pro">*sab-</i> (“taste”)

zabaglione (custard-like dessert made with egg yolks, sugar and Marsala wine)


cerfeuil

From Latin chaerephyllum or caerefolium.


muscade

LL-Q150 (fra)-Mathieu Denel WMFr-muscade.wav

Borrowed from Old Occitan muscada, from musc. See also muguet and muscat.


grillon

From a crossing of gresillon and Middle French or Old French grillet (with numerous variations in French dialects; see grelet, see also grelot), probably a derivative of an early root grill- (compare Occitan grilh, Catalan grill), from Vulgar Latin *grīll(i)us, from Latin gryllus, probably from Ancient Greek γρύλλος (grúllos).

(cooking) culinary specialty of the West of France, made with pieces of pork fried in fat and served cold (also sometimes denotes rillettes with fatty pieces)


milles trous

Shortening of crêpes à milles trous (“crepes with thousands of holes”).

baghrir, crêpes arabes (rich Moroccan crêpes served hot with butter and honey)


moules marinières

moules marinières
moules marinières#English


guimauve

From Latin hibiscum (“marsh mallow”) + malva (“mallow”), by confusion of hibiscus with viscum (“mistletoe”). Compare Spanish malvavisco.

C'est de la guimauve

What is bland, sweetish, expressionless, vapid.


kogo

(Canadian French, food) kogo (“Korean corndog”)


choucroute

fr-noun

choucroute f (usually uncountable, plural choucroutes)

→ Catalan: xucrut

→ Portuguese: chucrute

→ Spanish: chucrut

From Alsatian Alemannic German surkrut, Surkrut, Sürkrut (standard German Sauerkraut). The first part of the word was modified by folk etymology to French chou (“cabbage”). Since -croute (krut, German Kraut) is that part of the Germanic word that indeed means “cabbage”, the French form quite literally is “cabbage-cabbage”.

sauerkraut (a dish made by fermenting finely chopped cabbage)


lardon

small piece of bacon used in quiches, in salads, etc.

(dated) a fatty strip of pork or bacon used for larding of lean meat (such as fowl)


bergamote

→ Arabic: بَرْغَمُوت (barḡamūt)

→ English: bergamot

desc

→ Ottoman Turkish: برغموت (bergamot), برعموت (bergamot)

Turkish: bergamot

Borrowed from Italian bergamotta, deemed a corruption of Ottoman Turkish بك آرمودی (beg armudu, literally “a lord's pear”), denoting originally a fattish kind of pear, whereafter the European word developed the sense of a fruit of a certain citrus cultivar in the late 17th century.


chocolatine

From chocolat (“chocolate”) + -ine (feminine diminutive suffix).

af

pain au chocolat
pain au chocolat#French

(Canada, Meridional) Synonym of pain au chocolat


fougasse

→ English: fougasse

Inherited from Middle French fougasse, foucasse, borrowed from Old Occitan fogatza, fogassa, from Late Latin focācium (via its plural focācia), derived from Latin focus (“hearth”). Doublet of the inherited fouace.

(cooking) fougasse (lattice-shaped bread associated with Provence)


aïoli

Borrowed from Occitan alhòli, contraction of alh (“garlic”) + òli (“oil”).


pierrade

From pierre + -ade. Genericized trademark.

a dish (a form of barbecue) in which thin slices of meat are cooked on a heated stone and served with sauces, salads, potatoes, etc.


entrecôte

→ Danish: entrecote

→ Dutch: entrecôte

→ English: entrecôte

→ Romanian: antricot

→ Russian: антрекот (antrekot)

→ Swedish: entrecôte

→ Turkish: antrikot

First attested in 1746. From entre (“between”) + côte (“rib”).


rondelle

→ English: rondelle

→ German: Rondell

→ Italian: rondella

→ Polish: rondel

→ Spanish: arandela (see there for further descendants)

→ Vietnamese: long đền, lông đền


curcuma

From Arabic كُرْكُم (kurkum, “turmeric”).


cèpe

A shortened form of cèpe de Bordeaux; from the Gascon (dialect of Occitan) cep (literally “trunk”), in reference to the mushroom's fat stalk, from Latin cippus. Doublet of cep, cippe, and sep.

Boletus edulis
Boletus edulis#Translingual

cep, porcini (edible mushroom, Boletus edulis)


biscotte

From Italian biscotto. Doublet of biscotto and biscuit.


smoked meat

Unadapted borrowing from English smoked meat

ubor

(Quebec) Montreal-style smoked meat (a spiced salt and smoke cured meat made from a brisket cut of beef)


macaron

→ Catalan: macarró

Dutch: makaron

→ Indonesian: makaron

⇒ Dutch: makron

desctree

→ English: macaron
→ Indonesian: makarun

→ English: macaroon

→ Finnish: macaron

German: Makrone
⇒ Danish: makron

→ Turkish: makaron

→ Yiddish: מאַקאַראָן (makaron)

Sixteenth century, from Italian maccarone, see macaroni.

[…]et elle était encore attendrie par les bocaux pleins de gâteaux secs, de macarons et de madeleines.

Marie-Hélène avait changé de coiffure; elle portait maintenant deux nattes qu’elle roulait en macarons sur ses oreilles.

1948, Maurice Druon, Les Grandes Familles:

buns rolled over the ears and worn symmetrically


fleischschnacka

fr-noun

fleischschnacka f (plural fleischschnacka)

Borrowing from dialectal German Fleischschnecke, from Fleisch (“meat”) + Schnecke (“snail, pastry in the form of a snail”).

an Alsatian meat-stuffed noodle dish, typically made with minced beef


chateaubriand

From Chateaubriand. Named after French Romantic writer François-René de Chateaubriand, who is said to have enjoyed this type of steak.

named-after

chateaubriand (steak cut from a beef tenderloin)


macédoine

macédoine (dish containing a mixture of many types of fruits or vegetables)


anchois

→ Bulgarian: аншоа́ (anšoá)

→ Luxembourgish: Anchois

→ Polish: anchois

→ Romanian: anșoa

→ Turkish: ançüez

Inherited from Old French [Term?], from Old Occitan anchoia (modern Occitan anchòia), from Ligurian anciôa, from Vulgar Latin *apiuva, from Latin aphyē (“small fry”), from Ancient Greek ἀφύη (aphúē).


entartage

pieing (an instance of throwing a pie at someone)


amuse-gueule

fr-noun

amuse-gueule m (plural amuse-gueules or amuse-gueule)

amuse-gueules (plural)
amuse-gueule (plural)


casse-croûte

English: casse-croute

Tu as prévu les casse-croûtes pour la route?

snack, the food that makes up that meal, usually quite portable


mille-feuille

→ Catalan: milfulls (calque)

→ English: mille-feuille

From mille (“a thousand”) + feuille (“leaf, layer”).


pissaladière

Borrowed from Provençal pissaladiera, from pissalat (an anchovy-based condiment), from peis salat (“salted fish”), suffixed with -iera.

pissaladière (pizza-like pie from southern France)


clafoutis

English: clafoutis

Dialectal, from Old French claufir (“to hold in place with nails”), because the cherries look like nails in the cake, from Latin clavo (“nail”) figere (“to fix”).

inh

(cooking) clafoutis (type of dessert cake made with fresh fruits and batter)


socca

Pour le déjeuner, ma mère avait cuisiné léger, une socca, une tarte niçoise à base de farine de pois chiches que l’on dégustait traditionnellement dans les ruelles de la vieille ville.

2012, Jean-Pierre Lac, Histoire d'une passion corse, Mon Petit Éditeur, →ISBN, page 89:


gouda

Borrowed from Dutch Gouda, the name of a city.


ragoût

→ Danish: ragout

→ English: ragout

→ Finnish: ragoût

→ German: Ragout

→ Italian: ragù

→ Norman: ragoût

→ Portuguese: ragu

→ Russian: рагу́ n (ragú)

→ Spanish: ragú

From Middle French ragoûter (“awaken the appetite”), from goût (“taste”) from Latin gustus.


raifort

Inherited from Middle French raiz fors, from raiz (“root”) + fort (“strong”).


brousse

fr-noun

brousse f (countable and uncountable, plural brousses)

Borrowed from Occitan brossa, of the same pre-Roman origin as brocciu.

a kind of fresh cheese from Provence, made mainly from whey


sot-l'y-laisse

sot-l’y-laisse m (plural sot-l’y-laisse)

sot-l’y-laisse (canonical masculine)
sot-l’y-laisse (plural)

oyster (delicate morsel of dark meat contained in a small cavity of the bone on each side of the lower part of the back of a fowl)


réglisse

Inherited from Old French regulisse, ricolisse, metathesized form of licoresse (whence English licorice, liquorice), from Late Latin liquiritia, alteration of Ancient Greek γλυκύρριζα (glukúrrhiza): γλυκύς (glukús, “sweet”) + ῥίζα (rhíza, “root”).


festin

banquet, feast (a large celebratory meal)


tourte

Inherited from Latin turta. Thought to derive from Latin tŏrta f (“twisted”), which would have yielded *torte in French.


malbouffe

junk food (food with little or no nutritional value)


marron glacé

marron glacé (chestnut preserved in sugar or syrup and flavoured with vanilla)


sagamité

From an Algonquian language; compare Cree ᑭᓵᑲᒥᑌᐚᐳᕀ (kisaakamitewaapoy, “hot water”).


poire belle Hélène

fr-noun

poire belle Hélène f (plural poire belle Hélène)

LL-Q150 (fra)-Mecanautes-poire belle Hélène.wav

Created around 1870 by Auguste Escoffier and named after Jacques Offenbach's operetta La belle Hélène ("Fair Helen").

a dessert made from pears poached in sugar syrup and served with vanilla ice cream, chocolate syrup, and crystallized violets (or, in simpler variations, sliced almonds)

Auguste Escoffier
Jacques Offenbach
fr:poire belle Hélène
poire belle Hélène


maïs éclaté

From maïs + éclaté; calque of English popcorn.


salade de fruits

salade de fruits f (plural salades de fruits)

LL-Q150 (fra)-Poslovitch-salade de fruits.wav


confiture de lait

confiture de lait f (plural confitures de lait)


levain

Inherited from Old French levain, from Vulgar Latin *levāmen, from levō.


médaillon

Danish: medaljon

English: medallion

German: Medaillon

Greek: μενταγιόν (mentagión)

→ Turkish: madalyon


sauce de soja

soy sauce (a condiment and ingredient made from fermented soybeans)


fruit de mer

Ce plat que vous voyez est composé de divers fruits de mer : des crevettes, des huitres et quelques autres crustacés.


biscuit chinois

biscuit chinois m (plural biscuits chinois)


pâté chinois

From pâté + chinois; being a sort of pie from China, Maine, USA; where French Canadian workers arrived to work textile mills in Maine, USA, and were served variations of shepherd's pie, bringing it home, and developing the French-Canadian dish from it. "China" being "Chine" in French; and "chinois" being French for "Chinese".


bûche de Noël

German: Bûche de Noël

ja-r

ビュッシュ・ド・^ノエル

Japanese: ビュッシュ・ド・ノエル (byusshu do Noeru)

Korean: 뷔슈 드 노엘 (bwisyu deu No'el)


pet-de-nonne

Jacques Dissler, Balle jaune et ligne blanche, Lulu.com, page 10

A true pet-de-nonne, to be eaten very hot.

Un vrai pet-de-nonne, à déguster bien chaud.

a small choux pastry eaten during carnival season in France (especially Alsace) and Belgium


quatre-quarts

English: quatre quart

Literally, “four quarters”, as it is one quarter each of flour, sugar, butter and eggs.

pound cake (dense yellow sponge)
quatre quart: French pound cake

pound cake (dense yellow sponge)
English pound cake


kafta

kofta, a Middle Eastern spiced balled ground beef dish


shish taouk

(Quebec) shish taouk, chicken shawarma, as a plate or a pita sandwich


chich taouk

shish taouk, grilled skewered chicken cubes


friand

fr-adj

friand (feminine friande, masculine plural friands, feminine plural friandes)

friande (feminine)
friands (masculine plural)
friandes (feminine plural)


friand

friand (a sausage wrapped in puff pastry)


reblochon

/ʁə.blɔ.ʃɔ̃/


venaison

Inherited from Old French venison, from Latin vēnātiōnem.


sauce tomate

fr-noun

sauce tomate f (usually uncountable, plural sauces tomate)


croustade

From Old French crouste (modern croûte) + -ade.

suffix

modern <i class="Latn mention" lang="fr">croûte</i>


rougail

Borrowed from Réunion Creole French rougay, ultimately from Tamil ஊறுகாய் (ūṟukāy, “pickled fruits”).

der

(Réunion) a kind of condiment served with curry


halouf

Borrowed from Arabic حَلُّوف (ḥallūf, “pig”), from Berber.


craquelin

From Middle French craquelin, from Old French craquelin, from Middle Dutch crakelinc (modern Dutch krakeling), from the verb craken (“to crack”).

(Belgium) a type of brioche that is filled with nib sugar


rouleau de printemps

fr-noun

rouleau de printemps m (plural rouleaux de printemps)


vinaigre balsamique

vinaigre balsamique m (plural vinaigres balsamiques)

→ English: balsamic vinegar (calque)


louis d'or

louis d’or (canonical masculine)
louis d’or (plural)

a brand of cheese produced in Quebec (actual spelling: Louis d’Or)


aromate

Borrowed from Latin arōmatem (“spice, herb”), from Ancient Greek ἄρωμα (árōma).

bor+

seasoning, herb, spice, especially one with a strong, pleasant odour


cardamome

Inherited from Old French cardamome, from Latin cardamomum, from Ancient Greek καρδάμωμον (kardámōmon).


chapon

fr-noun

chapon m (plural chapons, feminine chaponne)

Inherited from Middle French chappon, from Old French chapon, chiapun, from Vulgar Latin *cappōnem, from Latin cāpō. Compare Catalan capó, English capon, Italian cappone, Occitan capon, Portuguese capão, Spanish capón.


macreuse

Alteration (with suffix change) of Norman macrolle, probably from West Frisian markol or Dutch meerkol.


sauce tartare

sauce tartare f (plural sauces tartares)


gibelotte

rabbit stew, fricassee of rabbit in white or red wine


haricot de mouton

haricot de mouton m (plural haricots de mouton)

LL-Q150 (fra)-LoquaxFR-haricot de mouton.wav

a traditional French dish composed of diced lamb ragout


sauce blanche

sauce blanche f (plural sauces blanches)

From sauce (“sauce”) + blanche (“white”). From being a white-colored sauce.


kouign-amann

Borrowed from Breton, from kouign (“cake”) + amann (“butter”).


biscuit sablé

biscuit sablé m (plural biscuits sablés)


thoïonade

(very rare) a traditional Provençal dish consisting of tuna, capers, garlic, olive oil and other ingredients


artichonade

a traditional Provençal spreadable dish consisting of artichokes, garlic, olive oil and other herbs or spices


poivronnade

a traditional French dish consisting of peppers (the vegetable) and various herbs and spices, or other vegetables


anchoïade

anchoïade f (usually uncountable, plural anchoïades)

Borrowed from Occitan anchoiada, from anchòia (“anchovy”). By surface analysis, anchois + -ade.

a traditional Provençal spread made from anchovy, caper, olive oil and garlic


poichichade

a traditional Provençal spreadable dish consisting of chickpeas, garlic and olive oil


vacherin

a kind of cake made with meringue and cream or ice cream


barquette

Inherited from Middle French barquette, first attested c. 1320 (discounting an adjective in nef barquette, 1238). By surface analysis, barque + -ette.

Serranus scriba
Serranus scriba#Translingual

(zoology) painted comber, Serranus scriba


sarriette

From a diminutive of Old French sarriee, sadree < Latin satureia.


narutomaki

Borrowed from Japanese 鳴門巻き (narutomaki).


bolognaise

→ English: bolognaise

→ Greek: μπολονέζ (bolonéz)


calisson

A diamond-shaped confection made with ground almonds.


cervelas

Borrowed from Italian cervellato, from cervellata, adaptation of Old Milanese Lombard zervelada, derived from Latin cerebellum (“brain”), whence also French cerveau.


flamiche

leek pie (or any of several other pastries)


croquembouche

→ German: Croquembouche

desc

קְרוֹקָמְבּוּש

→ Hebrew: קְרוֹקָמְבּוּש (krokambúsh)

→ Japanese: クロカンブッシュ (kurokanbusshu), クロカンブーシュ (kurokanbūshu)

→ Persian: کروکمبوش (krokambuš)

→ Russian: крокембу́ш (krokembúš)

→⇒ Swedish: krokan

→ Finnish: krokaani

→ Thai: ครอก็องบุช (krɔɔ-gɔng-bùch)

From croque (“crunches, crunch”, third person singular present indicative, or second person singular imperative, of croquer) + en (“in”) + bouche (“mouth”), literally “crunch-in-mouth”. The current spelling came later than the others, and was first attested in 1845.

af

third person singular present indicative, or second person singular imperative, of <i class="Latn mention" lang="fr">croquer</i>

croquembouche (French dessert made from a pile of profiteroles coated with caramel)


girolle

From Latin gȳrus (“circle”) + -ole, or possibly an adaptation of Old Occitan giroilla, from a diminutive of gir, from the same Latin root.


gressin

Borrowed from Piedmontese grissin, ghërsin, diminutive of ghersa (“line, row”), which is ultimately from Latin cratis (“wickerwork, fascine”). Cognate with Italian grissino.


mouise

From Alemannic German Mues, Müs (“porridge, gruel, mush”), from Middle High German muos, from Old High German muos (“porridge, food, meal, dish”), from Proto-Germanic *mōsą (“food, porridge”), from Proto-Indo-European *meh₂d- (“wet, fat, dripping”). Cognate with German Mus (“jam, puree, mush”), Dutch moes (“puree, mush, gruel”), Old English mōs (“food, victuals”). More at moose, muesli.


pauchouse

a dish of freshwater fish cut into pieces and cooked in white wine


pouteille

a dish of pig's trotters and other ingredients cooked in red wine


raïto

a Provençal sauce made from tomatoes and red wine with olives and capers


benoiton

a type of rye bread roll containing raisins


faluche

a type of dense white bread from northern France


tartelette

→ Portuguese: tartelete


trempette

paddle, dip (brief excursion into the sea)

dip (sauce eaten with pieces of bread etc)


blanc-manger

→ Polish: blamanż


talmouse

Inherited from Middle French talmouse, talemouse, from South Levantine Arabic طَلْمُوسَة (ṭalmūse, “a kind of breadroll baked in hot ashes”), a Classical Syriac -ōs diminutive of ܛܘܠܡܬܐ (ṭulmtā) known from Classical Arabic as طُلْمَة (ṭulma, “a cake of bread beaten with the hand and baken in hot ashes”). Since the dough was formed by beating with the flat hand, the meaning of a slap does not constitute a different word.

der

piece of pastry made with cream, flour, cheese, eggs and butter


tarte Tatin

Coined by food writer Curnonsky as tarte des demoiselles Tatin (“cake of the Tatin girls”), named after the Tatin sisters who supposedly invented the cake by accident.

tarte Tatin (upside-down cake prepared with caramelized apples or other fruit)


fromage à la pie

fr-noun

fromage à la pie m (usually uncountable, plural fromages à la pie)


junk-food

(anglicism) junk food (food with little or no nutritional value)


acore odorant

acore odorant m (plural acores odorants)

Acorus calamus
Acorus calamus#Translingual


chiclette

From the brand name, ultimately from Spanish chicle, from Classical Nahuatl tzictli.


sérac

From Franco-Provençal sera or seré, from Latin seraceum, from serum (“whey”).

a serac, a sharp tower of ice formed by intersecting crevasses of a glacier


canelé

canelé (type of pastry made with pancake batter)


sauce vierge

a sauce made from olive oil, lemon juice, and chopped tomato and basil, often served with fish


gratin dauphinois

gratin dauphinois m (plural gratins dauphinois)

→ English: gratin dauphinois

desc

گراتَن دوفینوآ

→ Persian: گراتَن دوفینوآ (gerâtan dofinu'â)

грате́н дофинуа́

→ Russian: грате́н дофинуа́ (gratén dofinuá)

gratin dauphinois
gratin dauphinois#English

gratin dauphinois(French dish based on potatoes and crème fraîche, from the Dauphiné region)


rillette

From rille (“dialectal form of reille (“small plank”)”) + -ette.

af

dialectal form of <i class="Latn mention" lang="fr">reille</i> (“small plank”)


galette des rois

fr-noun

galette des rois f (plural galettes des rois)

→ English: king cake (calque)

LL-Q150 (fra)-Ltrlg-galette des rois.wav

king cake (cake distributed among friends or visitors on Epiphany)


barbajuan

an appetizer originating from Monaco: a fritter stuffed with Swiss chard and ricotta


pommes soufflées

slices of potato that have been fried twice so that they puff up into little balloons and turn golden-brown


île flottante

île flottante f (plural îles flottantes)

(cooking) floating island (dessert with beaten egg white)


croque gallois

From croquer (“to crunch”) + gallois (“Welsh”).

af

Welsh rarebit (a Welsh cheese and toast dish)


lapin de gouttière

fr-noun

lapin de gouttière m (plural lapins de gouttière)

From the common activity of cats climbing through gutters, and it being sold or passed off as rabbit.


mont-blanc

Italian: montblanc

After mont Blanc (“Mont Blanc”, literally “white mountain”), because of its appearance.

a dessert made from chestnut purée and whipped cream


zlabia

→ Catalan: zlabia

Borrowed from Algerian Arabic زلابية (zlābiyya), from Arabic زَلَابِيَّة (zalābiyya).


riz au lait

LL-Q150 (fra)-Mecanautes-riz au lait.wav


sauce béchamel

fr-noun

sauce béchamel f (plural sauces béchamels)

From sauce + Béchamel. Named after French gastronome Louis Béchameil de Nointel (1630–1703).


sauce brune

From sauce (“sauce”) + brune (“brown”). From being a brown-colored sauce.

sauce hot chicken

hot chicken sauce; hot chicken sandwich; sauce for preparing a hot chicken () (shredded chicken between two pieces of sliced white bread, slathered in gravy, topped with peas)

sauce poutine

poutine sauce; the regular sauce used in a poutine


bondon

(by extension) type of French cheese resembling a bung


viande fumée

From viande (“meat”) + fumée (“smoked”).

smoked meat (meats that have been smoke-cured)


viande fumée

From smoked meat, from English smoked meat. Franciziation of the French term smoked meat borrowed from English smoked meat, during the wave of franciziation efforts in Quebec during its 70s/80s era of nationalist fervour.

smoked meat (Montreal-style smoked meat)


pimprenelle

Sanguisorba minor
Sanguisorba minor#Translingual


chouquette

From chouc (itself a diminutive of chou) + -ette.

a small choux pastry made with dough sprinkled with sugar


pain de campagne

fr-noun

pain de campagne m (plural pains de campagne)


chamallow

From the Chamallow brand of marshmallows, owned by Haribo.


boule de mammouth

boule de mammouth f (plural boules de mammouth)


couille de mammouth

couille de mammouth f (plural couilles de mammouth)

LL-Q150 (fra)-LoquaxFR-couille de mammouth.wav

(somewhat vulgar) gobstopper, jawbreaker (type of candy)


petit pain au chocolat

petit pain au chocolat m (plural petits pains au chocolat)


samoussa

Borrowed from Réunion Creole French samousa, from Hindi समोसा (samosā).


atoca

LL-Q150 (fra)-Mathieu Denel WMFr-atoca.wav

Derived from the Iroquoian word for the fruit.


brouet

Inherited from Middle French brouet, from Old French broet, diminutive of Old French breu, *brou, from Late Latin brodium, from Frankish *broþ, from Proto-Germanic *bruþą (“broth”), from Proto-Indo-European *bʰrewh₁- (“to seethe, brew”). Cognate with English broth, Icelandic broð.


coulommiers

a soft ripened cow cheese from Coulommiers, Seine-et-Marne


chabichou

a kind of unpasteurized soft goat cheese from Poitou (north of Nouvelle-Aquitaine).


carottes Vichy

a dish consisting of sliced carrots cooked in butter


chiffonnade

→ Catalan: xifonada

→ English: chiffonnade


cotriade

From Breton kaoteriad, which comes from kaoter (“pot”) + -ad.


crevette rose

fr-noun

crevette rose f (plural crevettes roses)

any shrimp that is pink when cooked, especially of the genera Pandalus or Palaemon


chou à la crème

chou à la crème m (plural choux à la crème)

LL-Q150 (fra)-Mecanautes-chou à la crème.wav


potage Saint-Germain

potage Saint-Germain m (plural potages Saint-Germain)


poule au pot

LL-Q150 (fra)-Mecanautes-poule au pot.wav

a kind of chicken and vegetable stew from Gers, France


poulet basquaise

poulet basquaise m (plural poulets basquaises)

a kind of stew containing braised chicken and piperade


potage Esaü

Précédant de délectables hors-d’oeuvre, qu’accompagnaient de vol-au-vent de ris d’agneau, un potage Esaü fut d’abord apprécié; vint ensuite une appétissante bouillabaisse noblement corsée et de très haute facture : muges, dorades, crevettes-bouquets, clovisses, moules moulonnaises bien raclées et autres frutti de de mare, […]

1962, Education in France, numbers 17-33, Cultural Services of the French Embassy, →LCCN, →OCLC, page 34:

Potage Esaü
 • Potage purée Conti dont la liaison a été renforcée avec du riz poché dans du consommé.

2015 January 2, Michel MAINCENT-MOREL, Editions BPI, LA CUISINE DE REFERENCE: Partie 2 : Fiches techniques de fabrication (La cuisine de référence), Editions BPI, →ISBN, page 713:

Potage aux lentilles (ou potage Esaü). Cuire les lentilles comme indiqué ci-dessus, mais pendant 1 h et avec 7 fois leur volume d’eau.

, Marie-Pierre Arvy, François Gallouin, Légumes d'hier et d'aujourd'hui (Botanique), Humensis, →ISBN, →OCLC, page 281:


sauce andalouse

a Belgian sauce of mayonnaise, tomato paste, and peppers, typically served with fries


boudin blanc

a kind of sausage made with milk, bread or flour, often onions and meat from pork, veal, poultry, etc.


saint-honoré

saint-honoré m (plural saint-honoré or saint-honorés)

saint-honoré (plural)
saint-honorés (plural)


pain aux raisins

pain aux raisins m (plural pains aux raisins)

/pɛ̃ o ʁɛ.zɛ̃/

LL-Q150 (fra)-LoquaxFR-pain aux raisins.wav

pain aux raisins
pain aux raisins#English


macaronage

(military) a ceremony where naval fighter pilots receive their badges


frichti

From Alsatian Alemannic German fristick (standard German Frühstück).


ail sauvage

Allium ursinum
Allium ursinum#Translingual

ramsons (Allium ursinum, a wild relative of chives)


flaugnarde

Borrowed from Occitan flaunharda, from flaunhar (“flatter, fawn, spoil”).

a type of dessert cake similar to clafoutis


marchand de vin

marchand de vin m (countable and uncountable, plural marchands de vin, feminine marchande de vin)

marchands de vin (plural)
marchande de vin (feminine)

LL-Q150 (fra)-LoquaxFR-marchand de vin.wav

LL-Q150 (fra)-Jules78120-marchand de vin.wav

Coordinate term: sauce bordelaise f

(uncountable, masculine) marchand de vin sauce


sauce aurore

English: aurora sauce


nonnette

(cooking) type of gingerbread with aniseed


chaudin

From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen.

bor

the wrapping of andouille, andouillette and certain spiced sausages, made of the large intestine of pigs


poulet frit

Compare Italian pollo fritto, Portuguese frango frito, Spanish pollo frito.

Poulet Frit Kentucky (PFK)

Kentucky Fried Chicken (KFC, as it is known in Quebec, Canada)


sauce soya

(North America) soy sauce (a condiment and ingredient made from fermented soybeans)


french tacos

Synonym of tacos français (“French tacos”)


tacos français

fr-noun

tacos français m (plural tacos français)


saint-nectaire

saint-nectaire m (plural saint-nectaires)


œufs à la neige

floating island (dessert with beaten egg white)


préprandial

fr-adj

préprandial (feminine préprandiale, masculine plural préprandiaux, feminine plural préprandiales)

préprandiale (feminine)
préprandiaux (masculine plural)
préprandiales (feminine plural)


saint-marcellin

fr-noun

saint-Marcellin m (plural saint-marcellins)

saint-Marcellin (canonical masculine)
saint-marcellins (plural)


chakchouka

Borrowed from Arabic شَكْشُوكَة (šakšūka).


mi-amer

fr-adj

mi-amer (feminine mi-amère, masculine plural mi-amers, feminine plural mi-amères)

mi-amère (feminine)
mi-amers (masculine plural)
mi-amères (feminine plural)

Utilisez-vous du chocolat amer ou semi-amer dans votre cuisine?

Do you use bitter or semi-sweet chocolate in your baking?

Vous nous avez demandé quelle était la différence entre le chocolat mi-amer et le chocolat mi-sucré. En fait, c’est la même chose; c’est comme le fameux verre à moitié plein et le verre à moitié vide.

2004, “Le chocolat mi-amer et le chocolat mi-sucré”, in l'Épicerie, RadioCanada, archived from the original on 2014-11-19:

You have asked us what the difference is between semi-bitter 〈mi-amer〉 and semi-sweet

(rare, of chocolate) semi-sweet (Literally, “semi-bitter”)


bredele

Borrowed from Alemannic German bredele, diminutive of brot (“bread”).

att

French Wikipedia seemed to imply the original word in Low Allemannic was "bredele". Is this right?

(cooking) bredele (a biscuit or small cake traditionally eaten in the Christmas period in Alsace and Moselle, France)


lavache

lavash (a soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor)