See vésiga in All languages combined, or Wiktionary
{
"anagrams": [
{
"word": "Sigave"
},
{
"word": "Vaiges"
},
{
"word": "visage"
}
],
"categories": [
{
"kind": "other",
"name": "Lemmes en français",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Lexique en français de la cuisine",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Noms communs en français",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Français",
"orig": "français",
"parents": [],
"source": "w"
}
],
"forms": [
{
"form": "vésigas",
"tags": [
"plural",
"masculine",
"feminine"
]
}
],
"lang": "Français",
"lang_code": "fr",
"pos": "noun",
"pos_title": "Nom commun",
"senses": [
{
"categories": [
{
"kind": "other",
"name": "Exemples en français",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Lexique en français de la cuisine",
"parents": [],
"source": "w"
}
],
"examples": [
{
"bold_text_offsets": [
[
102,
108
]
],
"ref": "alpeslemanquebec.free.fr",
"text": "À l’achat de l’esturgeon, demander au poissonnier de mettre de côté la moelle épinière du poisson (la vésiga)."
},
{
"bold_text_offsets": [
[
3,
9
]
],
"ref": "Auguste Escoffier, Le guide culinaire, IVᵉ édition, 1921",
"text": "Le vésiga, ou moelle épinière de l’esturgeon, n’est usité que pour certaines préparations de la cuisine russe."
}
],
"glosses": [
"Moelle épinière de l’esturgeon, qui sert d’ingrédient, une fois pochée et devenue transparente."
],
"id": "fr-vésiga-fr-noun-Fr21jQWR",
"topics": [
"cuisine"
]
}
],
"sounds": [
{
"ipa": "\\ve.zi.ɡa\\"
},
{
"ipa": "\\ve.zi.ɡa\\"
}
],
"tags": [
"feminine",
"masculine"
],
"word": "vésiga"
}
{
"anagrams": [
{
"word": "Sigave"
},
{
"word": "Vaiges"
},
{
"word": "visage"
}
],
"categories": [
"Lemmes en français",
"Lexique en français de la cuisine",
"Noms communs en français",
"français"
],
"forms": [
{
"form": "vésigas",
"tags": [
"plural",
"masculine",
"feminine"
]
}
],
"lang": "Français",
"lang_code": "fr",
"pos": "noun",
"pos_title": "Nom commun",
"senses": [
{
"categories": [
"Exemples en français",
"Lexique en français de la cuisine"
],
"examples": [
{
"bold_text_offsets": [
[
102,
108
]
],
"ref": "alpeslemanquebec.free.fr",
"text": "À l’achat de l’esturgeon, demander au poissonnier de mettre de côté la moelle épinière du poisson (la vésiga)."
},
{
"bold_text_offsets": [
[
3,
9
]
],
"ref": "Auguste Escoffier, Le guide culinaire, IVᵉ édition, 1921",
"text": "Le vésiga, ou moelle épinière de l’esturgeon, n’est usité que pour certaines préparations de la cuisine russe."
}
],
"glosses": [
"Moelle épinière de l’esturgeon, qui sert d’ingrédient, une fois pochée et devenue transparente."
],
"topics": [
"cuisine"
]
}
],
"sounds": [
{
"ipa": "\\ve.zi.ɡa\\"
},
{
"ipa": "\\ve.zi.ɡa\\"
}
],
"tags": [
"feminine",
"masculine"
],
"word": "vésiga"
}
Download raw JSONL data for vésiga meaning in Français (1.1kB)
This page is a part of the kaikki.org machine-readable Français dictionary. This dictionary is based on structured data extracted on 2025-05-01 from the frwiktionary dump dated 2025-04-20 using wiktextract (bb9bcd7 and e876143). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.