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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Fa to
Fr
French Riviera
Foods Dictionary |
faitout,
fait-tout
pot |
farci
stuffed vegetables |
farine
flour |
favouille
small green crab |
fenouil
fennel |
fiélas
conger eel |
filet de dinde
turkey filet |
filet mignon
filet mignon |
filet
tenderloin steak |
fleur de
Courgette
zucchini flower |
fleur de
muscade
mace |
foie
liver |
fondu
melted |
fougasse
a type of bread |
fougassette
an enriched bread |
fougère
musquée
celery |
à fouler
to press |
four
oven |
fourré
filled |
fraise
strawberry |
fromage de
chèvre
cheese, goat |
fromage rapé
cheese, grated |
fruit Confit
d'Apt
candied fruit |
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|
|
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Ga
to Gr
French Riviera
Foods Dictionary |
galinette
a fish |
gâteau
cake |
genièvre
juniper |
germe de blé
wheatgerm |
gibier
game |
gigot
lamb leg |
girelle
a fish |
girofle
clove |
gnocchi
dumpling - potato paste |
grondin
gurnet |
gousse
clove, pod |
goût
taste |
grain
seed |
grenade
pomegranat |
gros sel
rock sal |
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