French Culinary Terms

Tartare is a noun used mainly in culinary contexts to describe finely chopped or minced raw meat or fish served as a dish, often seasoned with condiments. It can also refer to a similar preparation in which ingredients are minced finely and arranged on a plate. The term is borrowed from French and is widely used in fine dining and chef terminology.

Tartine is a French loanword used in English to describe a small open-faced sandwich or slice of bread with toppings. It denotes a crafted, artisanal bread item often served as a snack or light meal. The term carries French culinary nuance and is commonly used in upscale or boutique dining contexts.

Terrine is a savory or sweet dish made by cooking ingredients in a ceramic loaf mold, then chilling to set. In culinary contexts, it refers to a prepared, often molded pâté or terrine dish, frequently served as a sliced centerpiece. The term also appears in informal dining to describe the dish’s compact, loaf-like presentation.

Tian is a noun that can refer to a family or personal name in various East Asian contexts, often transcribed from Chinese characters. It can denote a lineage, clan, or a respected elder, depending on the specific cultural or linguistic setting. In many uses, it functions as a proper noun or a kinship-related term with regional pronunciation variations.

Vinaigrette is a light, acidic salad dressing typically made from vinegar, oil, and seasonings. It also refers to the small, acidic emulsion used to dress salads. Pronounced with three syllables, it emphasizes a sharp initial stress and a soft final syllable, and it is commonly used in culinary contexts or as a metaphor for a tangy blend of ingredients.

Basting refers to the culinary technique of spooning or brushing juices, fat, or marinade over food (notably meat) during cooking to keep it moist and add flavor. The term also appears in sewing contexts to describe gathering fabric with stitches. In cooking, it describes a recurring action during roasting, while in sewing it denotes a temporary stitch that holds fabric in place. Both senses share a sense of continual application or attachment.

Blanquette is a French culinary term used to describe a white ragout, typically chicken, in a light, pale sauce. In English contexts it often labels certain recipes or dishes inspired by this style. The word itself is a loanword retained in kitchen jargon and culinary writing across many languages, though it is not a common everyday English term outside gastronomy. The pronunciation has a soft finality and a faint nasal quality typical of French loanwords.

Bouilli is a French culinary term meaning “boiled” or “boiled for stew,” used to describe vegetables or meats blanched or simmered briefly before further cooking. In English culinary writing it’s adopted as a loanword, typically referring to components prepared by simmering in liquid. The word carries formal, classical overtones and is most common in fine-dining or historical-cooking contexts.

Brase is a proper noun or coined term of uncertain standard usage; in practice it may function as a name or label rather than a common noun or verb. It is pronounced with a single stressed syllable and relies on a simple vowel-consonant structure, yielding a concise, crisp articulation suitable for expert contexts where precise articulation matters more than semantic load.

Brise is a French loanword meaning a light, delicate breeze or a light, broken surface pattern in art and architecture. In general English usage it appears in specialized contexts to convey elegance or a subtle, fleeting movement, often borrowed in phrases like brise-soleil. It is not commonly used in everyday English, but you may encounter it in design, fashion, or literary discussions to evoke a refined, airy quality.

Cassoulet is a slow-cooked French casserole featuring white beans, duck or pork, Toulouse sausages, and aromatics. The term refers both to the dish and to the cast-iron cassole dish in which it is traditionally prepared. It embodies rustic, terroir-driven cuisine and is typically associated with the Languedoc and southwestern French culinary traditions.

Charcuterie refers to a shop or board featuring prepared delicious meats, pâtés, and cold cuts, often arranged with accompaniments like bread, fruit, and cheese. The term, borrowed from French culinary tradition, encompasses the craft of curing, smoking, and preserving meats. In practice, it also denotes the social display or platter of these items, especially in casual or upscale settings.

Condiment refers to a substance such as a sauce, seasoning, or relish added to food to enhance flavor. It is typically used in small amounts and can be categorized by culture or cuisine. The word signals a category of edible accompaniments rather than a main ingredient.

Confiture is a French noun meaning fruit preserves or jam, commonly used in culinary contexts. It refers to a sweet, thick spread made by cooking fruit with sugar until it thickens. In English writing, it often appears in discussions of French cuisine, recipes, or gourmet food labeling, and may be used to evoke authentic Parisian patisserie flair.

Crème anglaise is a silky, lightly sweet custard sauce used as a dessert accompaniment. In culinary terms it’s a warm, gently thickened mixture of egg yolks, sugar, and milk or cream, often flavored with vanilla. Though French in name, it’s widely used in English-speaking kitchens as a classic sauce for pastries and fruit.

Farce refers to a theatrical form that uses exaggerated, improbable situations and physical humor to entertain. It can also describe any situation that is mockingly ridiculous or absurd. The term emphasizes entertainment value and broad, cartoonish action over realism, often featuring rapid dialogue and chaotic misunderstandings.

Farci is a French-derived adjective or noun meaning stuffed or filled, often used to describe food (stuffed meat or vegetables) or something packed or deceptive in a figurative sense. In culinary contexts it modifies dishes and can also describe something wrapped or enclosed. The term carries a formal, culinary nuance and appears in both culinary writing and everyday speech when discussing prepared, stuffed foods or ideas presented as filled or saturated with stuffing.

A financier is a person or entity that manages large-scale investments, funding, and financial activities. Commonly, it refers to someone influential in the realm of banking or investment, especially those handling significant capital or corporate finance. The term often implies sophistication, capital management, and financial strategy within markets or institutions.

The cardinal number equivalent to the sum of three plus one; the number following three and preceding five. As a noun: the digit or symbol representing this number, or a group of four people or things.

Fraisier is a French noun/adjective referring to a strawberry or strawberry-scented ingredient, often used in desserts such as fraisier cake. In culinary contexts it denotes the strawberry plant or the flavor profile, and in fashion or literature it can imply something rosy or strawberry-colored. The term is used in French but appears in multilingual culinary discourse.

Fromage is a French noun meaning cheese. In English contexts it often appears in culinary writing or markets referring to French cheeses, with an elegant, slightly formal aura. The word is borrowed from French origin and is typically used in phrases like fromage frais or fromage artisanal. It retains its French pronunciation when used in English-language discourse about cuisine.

A French loanword meaning “aroma” or “bouquet,” often used to describe a distinctive, pleasant smell in cuisine, wine, or perfumes. In English contexts it can refer to the characteristic scent of something (especially in culinary or perfumery discussions) and is sometimes used metaphorically. The term is uncommon outside specialized gastronomy and fragrance discourse, but is recognizable to Francophile speakers and professionals.

Gele is a noun of uncertain origin used in fashion and cultural contexts to denote a ceremonial headwrap or headdress, particularly among West African communities. In broader usage, it can refer to a decorative wrap worn for special occasions. The term has entered various English-language contexts to describe elegance and formality in attire. Its pronunciation is crisp and accented, often drawing attention in speech due to its Yoruba-derived feel.

Glace is a loanword typically used to refer to a fruit- or dessert-related glaze, or in culinary contexts as a glaze or glaze-like coating. In some contexts it also appears as a form of “glace” meaning glassy or shiny, often borrowed from French. The term is sometimes encountered in pastry and frozen-dessert vocabulary, with pronunciation reflecting French influence.