French Riviera, food dictionary Q-S

Domaine de Chamont, Sauvignon, Merlot, cabernet, Vins du pays

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).

Qu to Qu
French Riviera Foods Dictionary

quart
quarter

queue
tail

quiche
quiche

Ra to Ro French Riviera Foods Dictionary
ragoût stew	raie skate	raisin grape
ramollir to soften	rascasse hog-fish	ratatouille a vegetable stew
ris sweetbreads	rognon kidney	romarin rosemary
rôti roast	rouget de roche red mullet	à roussir to brown
Sa to Su French Riviera Foods Dictionary
safran saffron	saignant cooked very rare	saint-pierre a flat fish
salade lettuce	salé salted	sansonnet starling
sarriette savory	sauge sage	saumuré pickled
saveur flavor	scarole endive	seiche cuttle-fish
sel salt	serpolet wild thyme	sorbet sherbert
soufre sulphur	soupe soup	steak - faux-filet sirloin steak
steak - bavette the top or skirt of beef	steak - entrecôte beef ribsteak	steak - filet tenderloin steak
steak - filet mignon end of tenderloin of beef	steak haché ground beef	steak haché minced beef
steak - pavé prime grilled steak	stockfish haddock	sucre sugar

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