French Terms for hospitality

admin 27/08/2018 Education, French for Hospitality No Comments 0 Views

inShare 6Save

French Terms – French for Hospitality and

Tourism
Lets learn some popular french terms for hospitality industry.

French Terms – Drinking

1. Avec des glaçons: On the rocks
2. La biére: Beer
3. Une bouteille: A bottle
4. Le café: Coffee (typically Espresso)
5. Une crafe: A glass bottle (usually of wine)
6. La carte de vins: The wine list
7. Le cidre: Cider
8. Le jus: Juice
9. Le Kir: White wine with cassis or blackberry syrup
10. Un pichet: A small pitcher (usually of wine)
French Terms – Meat
11. À point: Medium rare
12. Bien cuit: Well done
13. Bleu, saignant: Rare (“blue” or “bleeding”)
14. Le bifteck: Steak
15. À la broche: Cooked on a skewer
16. Carbonnisée: Burned to a crisp
17. La charcuterie: An assortment of cured & dried meats
18. Le porc: Pork
19. Une saucisse/Saucisson: Sausage
20. Une tranche: A slice
21. Le veau: Veal
22. La viande: Meat

French Terms – Chicken

 23. Les ailes de poulet: Chicken wings
24. Le blanc de poulet: Chicken breast
25. Le consommé du volaille: Chicken broth
26. Le coquelet: Young male chicken
27. La cuisse: Dark meat
28. La poulard: Young female chicken
29. Le poulet/poule: Chicken
30. Le poulet rôti: Roast chicken
31. La volaille: White meat

French Terms – Great dishes

32. Aïoli: Garlic mayonnaise
33. Aligot: Fondue-like mix of mashed potatoes and sharp cheese
34. Le cassoulet: Rich meat and bean casserole
35. La choucroute: Sauerkraut (various kinds of pork)
36. Le coq au vin: Chicken in red wine sauce
37. La crêpe: A very thin pancake, sweet or savory
38. La galette: A savory crepe
39. Les huitres: Oysters
40. Le parmentier: Like shephard’s pie, ground meat covered with mashed potatoes
41. Les moules: Mussels
42. Le vol-au-vent: A small, light, savory pastry

French Terms – Menu Mainstays

43. L’amuse-bouche: A bite-sized hors d’oeuvre, compliments of the chef
44. Le beurre: Butter
45. Les coquilles Saint-Jacques: Scallops
46. Les oeufs: Eggs
47. Le pain: Bread
48. Les pâtes: Pasta
49. How’s it cooked?
50. Au gratin: Baked with cheese and breadcrumbs
51. À votre goût: To your liking
52. En cocotte: Cooked in a covered baking dish
53. Confit: Cooked in fat
54. En croute: Wrapped in pastry
55. Farci: Stuffed
56. Frit(e): Fried
57. Fumé: Smoked
58. Haché: Ground (meat)
59. Un méli-mélo: An assortment
60. Un morceau: A piece
61. Piquant: Spicy
 62. Au pistou: With basil
63. Provençal: Cooked with tomatoes, anchovies and olives
64. Rôti: Roasted
65. À la vapeur: Steamed

Good to know French Terms

66. L’addition: The check (must be requested)
67. Allérgique à: Allergic to
68. And for the Mrs./Miss: Et pour la madame/mademoiselle…
69. L’assiette: Plate
70. La carte/le ménu: The menu
71. Les champignons: Mushrooms
72. Compris/Inclus: Included
73. Le cornichon: The tiniest pickle you’ve ever seen, accompanies charcuterie
74. La cuisine: The kitchen
75. La dégustation: Tasting menu
76. Le déjeuner: Lunch
77. Délicieux: Delicious
78. Le dîner: Dinner
79. Du jour: Of the day
80. Le fromage: Cheese
81. Je voudrais: I would like…
82. Le petit déjeuner: Breakfast
83. Le poisson: Fish
84. Les pommes de terre: Potatoes
85. Le pourboire: Tip (basic gratuity is almost always included in French restaurants, listed
as servis compris)
86. Le serveur/la serveuse: Waiter/waitress
87. Végétarien: Vegetarian
88. Végétalien: Vegan

FRENCH CARDINAL AND ORDINAL NUMBER CHART

and their French Terms
Cardinal Numbers Ordinal Numbers
Number French Translation Number French Translation Ordinal French Translation
0 zero 50 cinquante 1st premier or premiere
1 un 60 soixante 2nd deuxieme or second(e)
2 deux 70 soixante-dix 3rd troisieme
3 trois 71 soixante et onze 4th quatrieme
4 quatre 72 soixante-douze 5th cinquieme
5 cinq 73 soixante-treize 6th sixieme
6 six 74 soixante-quatorze 7th septieme
7 sept 75 soixante-quinze 8th huitieme
8 huit