- Amuse-bouche: Small bite served before a meal to stimulate the appetite.
- Bouillabaisse: Traditional fish soup from the Marseille region.
- Cocotte: Cast-iron vessel used for slow, simmering cooking.
- Déglacer: Dissolve cooking juices with a liquid to make a sauce.
- Émincer: Cut into thin slices.
- Foie gras: Delicate dish made from goose or duck liver, often served at festive occasions.
- Ganache: A mixture of cream and chocolate, used as a filling or glaze.
- Hachis: Meat cut into small pieces, often seasoned and cooked.
- Infusion: Technique of extracting flavors from an ingredient in a hot liquid.
- Julienne: Vegetables cut into thin sticks.
- Kouign-amann: Breton pastry made with puff pastry, butter and sugar.
- Lardon: Small piece of smoked or salted pork belly, used to flavor dishes.
- Mijoter: Cook slowly over low heat.
- Nougatine: Crunchy confection made with almonds and caramel.
- Omelette: A pan-fried, beaten egg dish, often garnished.
- Papillote: A cooking method in which food is wrapped in parchment paper or aluminum foil.
- Quenelle: Oval-shaped preparation, often with a meat, fish or vegetable base.
- Ratatouille: A dish of simmered vegetables typical of Provence.
- Sauté: Quick cooking technique over high heat, often with constant stirring.
- Terrine: A preparation cooked in a mould, often with a meat or fish base, served cold.
What are the advantages of speaking French in the workplace?
27 February 2024
