Bouquet garni-Sprigs of parsley, thyme, and a bay leaf tied together and used to flavor a recipe. It may also include sage, celery, or rosemary. This “bouquet” of herbs is always withdrawn from the dish before serving.
Braisé de boeuf-Braised beef, cooked with onions, white wine, lemon, garlic, diced bacon, and flavored with parsley, thyme, and bay leaf. Braising is a cooking technique in which tougher, less expensive cuts of meat are steamed in a covered pot with very little liquid.
Brioche-Sweet yeast bread made with butter and eggs, it can be baked in different shapes of molds. The dough must go through three periods of rising before being baked.
Bruschetta-An Italian appetizer made of thickly sliced bread, traditionally grilled and rubbed with garlic. It is served with olive oil and salt. Many times it is garnished with tomatoes, herbs, cheese, or other accompaniments.
Bûche de Noël-A French Christmas tradition, this pastry is most often made of a thin rolled cake frosted with chocolate, vanilla, or coffee-flavored butter cream, to look like a log, and decorated with meringue mushrooms and almond paste holly leaves.
Carte Noir-A popular brand of French coffee that can be purchased at a grocery store.
Cassoulet-A hearty stew from southwestern France, this ragoût mixes white beans and meat in one of three styles: Castelnaudary is made with pork (ham and sausage); Carcassonne is made with mutton and partridge; Toulouse is made with pork, mutton, and local sausage.
Cidre-Hard apple cider. It is fermented without the addition of sugar or yeast. Often identified with the Breton and Norman cuisines and regions of France.
Civet de sanglier-A ragoût made from wild boar simmered with red wine; a civet is always finished with the addition of blood from the animal being cooked (or pig’s blood in a pinch) to thicken the sauce.
Confiture-Jam or preserves made with cooked fruit and using sugar as the preserving agent. In France, commercial jams labeled “extra” contain at least 45 percent fruit. Regular confiture must contain at least 35 percent fruit.
Confiture de figues et marrons-Fig and chestnut jam.
Coquilles St. Jacques-Sea scallops. Their season runs from September to May, and there are two varieties: Atlantic or Mediterranean. The classic preparation is served in shells with shallots and mushrooms in a béchamel sauce, garnished with mashed potatoes piped along the edge of the shell.
Cordon Bleu-Founded in 1895, Le Cordon Bleu offers instruction in cuisine and pastry as well as degrees in different areas of hospitality and a Master of Arts in Gastronomy. According to their promotional literature, “The origin of the expression ‘Cordon Bleu’ comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression ‘Cordon Bleu’ was then later applied to mean an outstanding chef.” Le Grand Diplôme Le Cordon Bleu may be earned in nine intensive months of study.
Cornichons-These miniature cucumbers conserved in seasoned vinegar are a classic accompaniment for cold and boiled meats, pâtés, terrines, and are also featured as an ingredient in many sauces.
Crème anglaise-Cream made with milk, vanilla beans, egg yolks, and sugar. Always served cold, it is used as an ingredient in various desserts, as a base for ice cream, and for drizzling over cakes and other sweets.
Crème caramels-A custard or flan cooked in a caramel-lined mold or ramekin.
Crème fraîche-The product of skimming whole milk, this cream is the consistency of sour cream but with a sweeter taste. It is used in many sauces, as a thickening agent in various dishes and as an accompaniment for desserts.
Crêpes-Of Breton origin, these flat “pancakes” are made with flour, milk, and either salt or sugar depending on whether they will be used for a sweet or savory dish. Traditionally crêpes made with buckwheat flour, galettes sarrasin, or crêpes noires, were used for savory dishes and crêpes made with white flour were used for desserts. In general, crêpes are served simply in France. For lunch or dinner with fillings of ham, cheese, egg, and/or mushrooms. For dessert with sugar, chocolate, fruit, jam, or nutella.
Crêpes suzettes-A dessert crêpe in which mandarin juice and curaçao are added to the crêpe batter. It is served spread with butter mixed with mandarin juice and zest, sugar, and curaço, and may be garnished with sections of mandarin and syrup made with mandarin zest. It should never be served flaming.
Croissants-Although associated with France, this crescent-shaped flaky butter pastry is actually of Viennese origin. The best are usually purchased from a pastry maker at a pâtisserie, as opposed to a baker at a boulangerie. It is generally preferable to eat them plain, although they may be served with jam, baked with ham or cheese, or glazed as a dessert.
Croquembouche-A cone-shaped, tiered dessert, a croquembouche is formed by stacking small caramel-coated cream puffs intermixed with dipped fruits, coated almonds, or sugared flowers and then is surrounded by a cage of caramel.
Croque-monsieur-Grilled ham and gruyère cheese sandwich. The addition of an egg turns the sandwich into a croque-madame.
Digestifs-Alcohol or liqueur served at the end of a meal-traditionally Cognac, Armagnac, or Calvados.
Endives gratinée-Endives wrapped with ham and cooked au gratin in a béchamel sauce.
Espresso-Suffering from much the same weather as the Pacific Northwest, those in northern France and Brittany drink a large amount of espresso. In fact, ordering un café- a coffee-in France will get you a shot of espresso served in a demitasse cup.
Filet mignon de porc-Pork tenderloin. May be cooked as one piece, slit and stuffed, sliced and served as medallions, or cubed and used for shish kebabs.
Filets de pintade aux cèpes et aux girolles-Guinea fowl filets cooked with porcini and chanterelle mushrooms.
Fines herbes-A mixture of freshly chopped parsley, chervil, tarragon, and chives.
Flamiche aux poireaux-A savory leek and egg tart from the northern French region of Picardy.
Foie gras-The liver of a force-fed goose or duck. Traditionally, these fowl were handfed on corn every day for two or three weeks, mimicking the natural tendency for water fowl to gorge themselves for several weeks before beginning migratory flights, to store excess fat in their livers. Associated with the cuisine of southwestern France, foie gras is also produced in Alsace and in Brittany.
Fruits verger-Orchard fruits: pears, apples, plums, quince, etc.
Galette des rois-This “kings cake” is traditionally served on Epiphany to celebrate the three kings’ visit to the baby Jesus. Made of flaky pastry and filled with frangipane, a fava bean or small ceramic favor is hidden and cooked inside. The person who receives the piece with the prize is king or queen and must choose his or her queen or king. The galettes are usually sold with paper crowns.
Gâteau au chocolat-Chocolate cake with the intense flavor of a truffle and the texture of a mousse.
Gâteau aux trois chocolates-Chocolate cake made with white, milk, and dark chocolate.
Gelée-Gelatin used as an aspic in savory dishes or as a dessert with a base of fruit, wine, or liqueur.
Gnocchi-A hot baked dish served au gratin. In France, gnocchi à la parisienne is traditionally prepared with cream puff dough. Gnocchi may also be prepared with corn flour and boiled with parmesan or made with potato dough and cream.
Gougère bourguignonne-A bread made from cream puff dough with grated gruyère cheese, it is shaped into balls or into a wreath. It is served as an hors d’oeuvre or appetizer.
Gratin-A method of cooking in which grated cheese, white sauce, or bread crumbs added to the top of an oven-cooked dish turn golden and crusty from the heat.