On the
French Riviera, the goodness of the sea and the earth is harvested all
year round. Even in the heart of winter, the cuisine retains its festive
appearance with its fresh vegetables, its fleshy fruits and wide range
of spices and herbs. Now you can
print this page to understand what you can eat at a restaurant.
If you click on the images on the two
columns you can look at bigger pictures and you can buy them (or others
like them).
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Ci
to Cu
French Riviera
Foods Dictionary |
citrouille
pumpkin |
compote
compote |
concombre
cucumber |
confit
preserved, jelly |
confit de
canard
filleted duck |
confiture
jam |
confiture de
genièvre
uniper-berry jam |
congre
conger eel |
coquelicot
poppy
wild red |
coriandre
coriander |
courge
squash |
courgette
zucchini |
crème
cream |
crème aigre
sour cream |
crème
chantilly
whipped cream |
crème èpaisse
thick cream |
crème
fleurette
light cream |
crème fraîche
cream, full-fat |
crevette
shrimp |
croquant
brioche cake |
cuillerée
spoonful |
cuire au four
bake in the oven |
cumin
cumin |
confiture
d'agrumes
citrus-fruit jam |
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Da
to Do
French Riviera
Foods Dictionary |
daube
beef stew |
daurade royale
gilthead |
à dés
to dice |
à détailler
to chop |
dinde
turkey |
dorade
sea-bream |
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Ea
to Et
French Riviera
Foods Dictionary |
eau
water |
ébullition
boiling |
à écailler
to shell |
echalote
shallot |
à échauder
to scald |
écrevisse
crayfish, crawfish |
à écumer
to froth |
égoutter
drain |
émietter
to crumble |
à émincer
to mince |
encornet
squid |
endive frisée
chicory lettuce |
enfourner
to put into the oven |
entrecôte
ribsteak |
entremets
sweet desserts |
à épépiner
to seed |
épinard
spinach |
à éplucher
to peel |
à équeuter
to tail |
estragon
tarragon |
à étaler
to spread |
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