à la carte
of à la carte
Ordering individual dishes rather than a fixed menu.
Category
Food & Drink
19 Franglais words in this category
au gratin
of au gratin
Topped and browned, often with cheese or breadcrumbs.
au jus
of au jus
Served with the meat's own juices.
bistro
of bistro
A small, informal restaurant.
brasserie
of brasserie
A casual restaurant, originally associated with a brewery.
café
of café
A small establishment serving drinks and light meals.
chef
of chef de cuisine
A professional cook, often the head of a kitchen.
cuisine
of cuisine
A style of cooking, especially the food of a place or chef.
entrée
of entrée
A course of a meal; in the United States, usually the main course.
flambé
of flambé
Food prepared by briefly setting added alcohol alight.
gourmand
of gourmant (Middle French)
A person who particularly enjoys eating.
gourmet
of gourmet
A person with discerning tastes in food and drink.
menu
of menu
A list of dishes or options offered by a restaurant.
mise en place
The ingredients and equipment prepared before cooking begins.
patisserie
of pâtisserie
A shop specialising in pastries, especially French-style baking.
restaurant
of restaurant
A place where meals are prepared and served to customers.
sauté
of sauté
To fry food quickly in a little fat.
sommelier
of sommelier
A specialist who advises on and serves wine.
sous vide
A method of cooking food sealed in a bag at a controlled temperature, usually in water.