Food

Le petit dejeuner

Breakfast

Le dejeuner

Lunch

Le gouter

snack

Dinner

dinner

Un cafe

coffee

un cafe au lait

coffee with milk

un chocolate au lait

choclatate molk

un salade

salad

un entre

an entre

de formange avec du pain

chesse

le dessert

desert

de tomates

tomatoes

des comcombres

cucumbers

des carotts

carrots

des bettraves

beets

la vinagarette

vinagarette

huile dalive

olive oil

vinigre

A sour liquid made from fermented alcohol, used as a condiment and preservative in cooking.

sel et poivre

Common seasonings used in cooking, typically consisting of salt and black pepper, that enhance flavor.

de la moutarde de dijone

dijon mustard

un jaune dneuf

A term for egg yolk, often used in recipes and cooking.

huile d olive

A type of oil made from the pressing of olives, commonly used in cooking and salad dressings.

sel and pepper

Common seasoning ingredients used to enhance flavor in dishes.

du poulet

chicken

le coq

rooster

du boeuf

beef

du pore

pork

du saumon

salmon

du thon

tuna

de la sale

salt

du riz

rice

des pates

pasta

de la pureede

mashed potatoes

du mais

corn

des baricots verts

green beans

des asperiges

green asparagus

le brie

A soft cheese from the Brie region of France, creamy and rich in flavor, often enjoyed on bread or with fruit.

le cherre

A type of goat cheese from the Loire Valley in France, known for its tangy flavor and crumbly texture.

le camembert

A soft, creamy cheese originating from Normandy, France, with a rich and buttery flavor, often paired with crusty bread.

le grugere

A semi-soft cheese from the Burgundy region of France, characterized by its smooth texture and nutty flavor, often enjoyed in cooking or on cheese boards.

la glace

A frozen dessert made from cream, sugar, and various flavorings, often enjoyed as a sweet treat or dessert.

la mousse au chocolate

A rich, creamy dessert made from chocolate, eggs, and cream, known for its light and airy texture, often served chilled.

les crepes

A thin, flexible pancake made from a batter of flour, eggs, and milk, often filled with sweet or savory ingredients and enjoyed as a popular dish in French cuisine.

la creme broulee

A rich custard dessert topped with a layer of hardened caramelized sugar, traditionally served chilled.

un gateau

A type of cake that is typically sweet, rich, and often layered with frosting or filling, enjoyed on various occasions such as birthdays or celebrations.

une tarte

A dish consisting of a pastry crust filled with sweet or savory ingredients, often baked until golden. It can be topped with fruits, custards, or meats.

un eclair

A pastry filled with cream and topped with icing, often chocolate. It is light and airy, made from choux pastry.