22 terms

#25 les plats français

Soupe à l'oignon
French onion soup
Fish soup made with whole fish, mussels, tomatoes, served with bread, popular in the south of France
Coq au vin
chicken cooked in a red wine sauce, pearl onions and mushrooms
Boeuf Bourguignon
stew made with pieces of beef cocked in red wine, with mushrooms, onions and peas
Quiche Lorraine
a regional pastry from Nancy in Lorraine, made with bacon, cream and grated cheese
dish from the southwest of France made with duck, sausage, pork and white beans
Foie gras
fattened duck or goose liver, a specialty of the southwest of France
(Petits Gris or Escargots de Bourgogne) snails, usually served with garlic butter
Lapin à la moutarde
rabbit cooked in a mustard and white wine sauce
cold potato and leek soup
Canard à l'orange
duck glazed with an orange sauce
Salade Niçoise
salad typical of Nice and Provence, made with lettuce, onion, black olives, tuna, anchovy, and hard boiled eggs
home cooked stew with chunks of beef, bone with marrow, cooked in a broth and many vegetables.
Gigot d'agneau
leg of lamb, usually served rare or medium rare
an Alsace-Lorraine specialty make with sauerkraut and sausages served with potatoes
made with vegetables ( eggplants, zucchini, red peppers) fried in a tomato sauce and onions
a North African specialty made with semolina wheat, lamb, and vegetables served with a spicy sauce popular in France
Mousse au chocolat
dark chocolate dessert into which eggs, cream and Cognac are folded in to a mousse
Crème caramel
vanilla custard on top of which a caramel sauce has been poured
Crème brûlée
creamy custard the top of which has been caramelized to a hard crust
Crêpes Suzette
orange flavored crêpes set alight at customer's table in a restaurant or on the stove top
Tarte Tatin
apple pie served with crème chantilly ( whipped cream). Named after the 2 Tatin sisters who ran a restaurant in Orléans in the 19th century