La gastronomie(2)
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29 terms
French | English |
|---|---|
 grapes | du raisin |
| une herbe | an herb |
| des fines herbes | herbs |
| du persil | parsley |
| du laurier | bay leaves |
| du thym | thyme |
| de l'huile(f) d'olive | olive oil |
| des pâtes (f.pl.) | pasta |
| de la choucroute | sauerkraut |
| une sauce | a sauce |
| la viande | meat |
| une saucisse | a sausage |
| le boeuf | beef |
| le porc | pork |
| l'agneau(m.) | lamb |
| une côtelette | a cutlet |
| un rôti | a roast |
| un gigot | a leg of lamb |
| un poisson | a fish |
| un filet de sole | a sole filet |
| du saumon | salmon |
| des fruits (m.pl.) de mer | seafood |
| un homard | a lobster |
| une moule | a mussel |
| un crabe | a crab |
| une huître | an oyster |
| à feu vif | high heat |
| à feu doux | low heat |
| bouillant(e) | boiling |
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