Amuse bouche: A little “treat for the mouth” – usually a surprise from the chef.
Apertif: Before-dinner drink.
Aioli: Garlic mayonnaise – standard condiment with pomme frites (french fries)
Boeuf bourgignon: Beef stew with red wine, onion, bacon, and mushrooms.
Cassoulet: A casseorle of white beans with various meats such as sausage, duck, pork, lamb, and goose.
Charcuterie: Cold cuts, sausages, terrine, pates.
Clafoutis: Traditional tart made with batter and fruit, such as sweet cherries.
Fromage: Cheese. In France, cheese is served as a separate course in a meal
Fruits de Mer: Seafood
Hors D’Oeuvre: Appetizer or first course.
Pate: Spiced ground meat baked in a mold, served hot or cold.
Petit Fours: Tiny cakes and pastires.
Plat: Entree. The “plat du jour” is the day’s Special.
Pomme Frites: French fries.
Potage: Soup, usually pureed.
Saucisson: A dried sausage.