French Culinary Terms

Flan is a smooth, custard dessert made from milk, eggs, and sugar, often set with caramel. As a noun, it also refers to a flat, shallow dish used for baking. In everyday use, you might mention a plate of flan at a restaurant or a traditional flan recipe at home.

Galette is a flat, free-form pastry, commonly savory or sweet, baked on a sheet or pan. In French, the term originally referred to a round pancake and later to a pastry that resembles a rustic crust. In contemporary use, galette can denote a rustic tart or a pancake-like crêpe in various cuisines, often with a flaky, buttery crust.

Gaufre is a French noun meaning a waffle, typically a light, grid-patterned exterior cake or wafer. It refers to the baked item itself and, in broader culinary use, to waffles of similar texture. The term is used in French-speaking contexts and occasionally in international menus, often described as a crisp, honeycombed pancake-like treat.

Gratin is a noun referring to a dish topped with browned breadcrumbs or cheese and baked until bubbling. It also describes the method of preparing such a dish, often involving a crusty top and creamy interior. The term is commonly used in French cuisine and in menus to denote a baked, gratin-style preparation.

Macaron is a delicate, almond-based French cookie sandwich or meringue-based confection. Typically crisp on the outside and chewy inside, it is often brightly colored and filled with ganache, buttercream, or jam. The term also broadly refers to the baked treat created in pairs, though the word can describe the single cookie in some contexts.

Madeleine is a feminine given name, originally French, often anglicized in English contexts. It denotes a specific cultural or literary association (e.g., the cake in some traditions) and functions as a proper noun. The pronunciation varies by region, but the name commonly uses a French-origin vowel sequence and a two-syllable or three-syllable pattern depending on anglicization and accent.

Meringue is a light, crisp, egg-white-based confection that is often sweetened and baked or whipped to soft or stiff peaks. In desserts, it ranges from airy pillows to glossy toppings, and its texture varies from chewy to crunchy. The term also refers to a French-origin dessert technique and can describe a foamy, airy mixture used in cakes and pies.

Mirepoix is a chopped vegetable mixture, typically onions, carrots, and celery, sautéed as the flavor base for soups, stews, and sauces. As a culinary term borrowed from French, it refers to the aromatic foundation used to build depth in dishes. The word also appears in modern gastronomy writing and menus to indicate this classic soffritto-style base.

Mise en place is a culinary phrase meaning 'everything in its place.' It refers to the meticulous preparation and arrangement of ingredients, tools, and workstation before cooking begins. Used in professional kitchens and by serious cooks to ensure workflow efficiency and consistency.

Moules is a French noun meaning mussels, referring to the edible bivalve mollusks. In culinary contexts, it denotes the dish or the shellfish themselves, often cooked and served in a flavorful broth. In English usage, the word is borrowed to specify the shellfish and is typically used in phrases like moules frites or steamed moules.

Mousse is a light, airy dessert or a whipped savory preparation made by folding whipped cream or egg whites into a flavored base. It has a smooth, velvety texture and is typically served chilled. The term also refers to a foamy hair or cosmetic product in some contexts, but culinary usage is most common.

Papillote is a French culinary term referring to a method of cooking food sealed in a parchment pouch to steam in its own juices. As a noun, it can also denote the parchment parcel itself. In English, the word is used primarily in culinary contexts and French-derived phrases, retaining its French pronunciation and nuance in expert kitchen discourse.

Pavlova is a noun referring to a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp crust and soft, marshmallow-like interior, typically topped with whipped cream and fresh fruit. The term also denotes a person associated with this dessert, and it is used in culinary contexts and recipe discussions.

Pistou is a cold Provençal soup or dip traditionally made with fresh basil, garlic, olive oil, and sometimes cheese or nuts. In cheese-free form it’s a bright, herby condiment typically served over bread or with pasta, embodying that sunny Mediterranean flavor. The word also refers to the basil pesto derivative used as a sauce in cooking and gastronomy contexts.

Poach is a verb meaning to cook food gently in simmering liquid or to illegally hunt or catch animals, typically fish or birds. It involves heat just below boiling, creating tender, moist results, or figuratively to infiltrate or appropriate something illicitly. The term appears in culinary and legal contexts and carries nuances of stealth or unauthorized action in its extended sense.

Pot-au-feu is a classic French beef stew, typically simmered with vegetables. In English, the term refers to the dish itself, not a single ingredient, and is used mainly in culinary contexts or recipe discussions. The pronunciation should evoke its French origin while remaining intelligible to English speakers.

Potage is a smooth, savory soup, typically puréed or strained, often served warm. In culinary contexts it denotes a refined starter or broth-like course, and in everyday usage it may refer to any thickened soup. The term is borrowed from French and is commonly seen in classical menus and cookbook titles.

Praline is a candy made from sugar-roasted nuts (typically almonds or pecans) that are caramelized and sometimes coated in chocolate. As a noun, it also refers to a derivative confection or a nut-based confectionery piece. In cooking, praline can describe a sweet paste or topping derived from caramelized nuts, and in some contexts, a praline-flavored ingredient. Originating from French culinary terms, pralines are cherished for their rich, nutty sweetness and crisp texture.

Quenelle is a French culinary term for a highlighted, football-shaped scoop of food, often formed with two spoons or a specialized tool. In English, it refers to that smooth, elongated mound of puréed ingredient. The word also names a political gesture in some contexts, though pronunciation guidance here focuses on the culinary term. It is a noun used in professional kitchens and gastronomy discussions.

Ravioli is a plural noun for a type of small, stuffed pasta pillows. Typically square or circular, each dumpling is sealed around a filling such as cheese, meat, or vegetables, then boiled or simmered. The term is used in Italian cuisine and commonly appears in menus and recipes worldwide.

Rouille is a French noun referring to a soup or sauce made with roasted red peppers, tomatoes, or a pepper-based emulsion, prized in Provençal and broader French cuisine. In English contexts, it often denotes a spicy red pepper sauce, distinct from roux. The term emphasizes a rich, piquant flavor profile and is commonly found in culinary discussions and recipes.

Sabayon is a light, sweet Italian dessert sauce typically made with egg yolks, sugar, and wine, whisked over gentle heat until thickened. It can be served warm or cold and often accompanies fruits or cakes. As a culinary term, it connotes a silky, airy texture and a delicate, dessert-ready flavor profile.

Sorbet is a frozen, dairy-free dessert made from fruit puree or juice, sugar, and water, churned to a light, icy texture. It is typically served as a palate-cleansing treat or dessert course. The word is used for flavors ranging from lemon to mango, and it emphasizes refreshing fruit flavor over dairy richness.

Tapenade is a savory paste, typically made from finely chopped olives, capers, anchovies, and olive oil, used as a condiment or spread. It originated in Provence and is often associated with Mediterranean cuisine, offering a robust, salty, and slightly tangy flavor. The term denotes the prepared mixture rather than a dish itself and is commonly served with bread, vegetables, or fish.