Appendix:Menus/French

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Here are some terms that one might encounter on a menu in France :

A

abats
abricot (an apricot, a stone fruit)
à emporter
agneau (lamb-meat)
ailloli (a dish found in southern France, consisting of salted cod and garlic mayonnaise)
à la carte (this term indicates that you may order only from a fixed list of options, which are shown on a menu; alternatively, it may indicate that each dish is priced)
aïoli
alose (a shad/alewife/rock herring, a kind of fish)
amande (an almond, a kind of tree nut)
ananas (a pineapple, a fruit)
anchoïade
anchois (an anchovy, a kind of fish)
andouillette (a French sausage, a specialty of Lyon, Troyes and Cambrai, traditionally made from the colon and stomach of a pig, but sometimes from the intestines of a pig or cow, and considered an acquired taste)
anguille (eel, a kind of fish)
AOC (a French label used to distinguish goods of prime quality)
artichaut (an artichoke, a vegetable)
asperge (asparagus, a vegetable)
aspic (a dish in which the ingredients are set into a jelly-like substance)
aspic de volaille
assiette (a dish, a plate of food; a plate, a piece of crockery)
assiette anglaise
au gratin
avocat (an avocado, a fruit)

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

waterzooï

Y

yaourt

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