Foods in French

fruits and vegetables names in french:

• Apple "Pomme" in french: A sweet, edible fruit.
• Apricot "Abricot" in french: A small, soft stone fruit.
• Artichoke "Artichaut" in french: An edible flower bud.
• Asparagus "Asperge" in french: A green vegetable with a spear-like shape.
• Banana "Banane" in french: A long, curved fruit with soft flesh.
• Basil "Basilic" in french: A fragrant herb used in cooking.
• Beet "Betterave" in french: A root vegetable with a rich, purple color.
• Bell Pepper "Poivron" in french: A sweet, hollow vegetable.
• Blackberry "Mûre" in french: A dark purple berry.
• Blueberry "Myrtille" in french: A small, blue-purple berry.
• Broccoli "Brocoli" in french: A green vegetable with a tree-like structure.
• Cabbage "Chou" in french: A leafy green or purple biennial plant.
• Carrot "Carotte" in french: A root vegetable, typically orange in color.
• Cauliflower "Chou-fleur" in french: A white, flower-like vegetable.
• Celery "Céleri" in french: A long, crunchy vegetable.
• Cherry "Cerise" in french: A small, round stone fruit.
• Cherry Tomato "Tomate cerise" in french: A small and sweet variety of tomato.
• Chickpea "Pois chiche" in french: A round, beige legume.
• Chili Pepper "Piment" in french: A small, spicy vegetable.
• Corn "Maïs" in french: A cereal plant with a leafy stalk.
• Cucumber "Concombre" in french: A long, green vegetable.
• Eggplant "Aubergine" in french: A purple, spongy vegetable.
• Garlic "Ail" in french: A strong-flavored bulb used as a seasoning.
• Ginger "Gingembre" in french: A hot, fragrant spice root.
• Grape "Raisin": A small, sweet fruit.
• Green Bean "Haricot vert" in french: A long, green vegetable.
• Kiwi "Kiwi" in french: A small, brown fruit with green flesh.
• Leek "Poireau" in french: A long, white and green vegetable.
• Lemon "Citron" in french: A sour, yellow citrus fruit.
• Lettuce "Laitue" in french: A leafy green vegetable.
• Lime "Citron vert" in french: A green, citrus fruit.
• Mango "Mangue" in french: A tropical stone fruit.
• Mushroom "Champignon" in french: A fleshy, spore-bearing fruiting body of a fungus.
• Onion "Oignon" in french: A bulb vegetable with a strong taste and smell.
• Orange "Orange" in french: A citrus fruit with a tough rind.
• Parsnip "Panais" in french: A root vegetable similar to carrot.
• Pea "Petit pois" in french: A small, spherical green seed or the seed-pod.
• Peach "Pêche" in french: A soft, juicy stone fruit.
• Pear "Poire" in french: A sweet, bell-shaped fruit.
• Pineapple "Ananas" in french: A tropical fruit with a tough exterior.

meat and sides names in french:

• Bacon "Bacon": Salt-cured pork.
• Beef Rib "Côte de bœuf": A cut from the rib section.
• Beef Steak "Steak de bœuf": A cut of beef.
• Chicken Breast "Blanc de poulet": The white meat from the chicken’s chest.
• Chicken "Poulet": Domesticated fowl used as food.
• Chop "Côtelette": A cut of meat from the rib or loin.
• Cod "Morue": A type of white fish.
• Cooked Meat "Viande cuite": Meat that has been prepared by cooking.
• Crayfish "Écrevisse": A freshwater crustacean resembling a small lobster.
• Fillet "Filet": A boneless piece of meat or fish.
• Ground Meat "Viande hachée": Meat finely chopped by a meat grinder.
• Ham "Jambon": Meat from the upper part of a pig’s leg salted and dried or smoked.
• Haddock "Aiglefin": A marine fish with a dark blotch above the pectoral fin.
• Lamb "Agneau": The meat from a young sheep.
• Lean Meat "Viande maigre": Meat with a low-fat content.
• Lemon Sole "Limande-sole": A type of flatfish.
• Lobster "Homard": A large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs enlarged as pincers.
• Mackerel "Maquereau": A fast-swimming fish with a streamlined body.
• Monkfish "Lotte": A bottom-dwelling marine fish with a flattened head and fleshy spines.
• Mussels "Moules": A type of shellfish with a dark elongated shell.
• Octopus "Poulpe": A cephalopod mollusk with eight sucker-bearing arms, a soft sac-like body, strong beak-like jaws, and no internal shell.
• Oyster "Huître": A bivalve mollusk with a rough irregular shell.
• Pork "Porc": The flesh of a pig used as food.
• Prawn "Crevette": A marine crustacean that resembles a large shrimp.
• Quail "Caille": A small game bird.
• Red Meat "Viande rouge": Meat that is red when raw and not pale in color when cooked.
• Rib "Côte": A cut of meat from the rib section.
• Rind "Couenne": The thick and tough outer skin of bacon.
• Sausage "Saucisse": A short cylindrical piece of meat encased in the skin of an animal’s intestine.
• Scallop "Coquille Saint-Jacques": A marine bivalve mollusk with a fluted fan-shaped shell.
• Sirloin Steak "Bifsteck d’aloyau": A steak cut from the back of the animal.
• Turkey "Dinde": A large mainly domesticated game bird native to North America.
• Veal "Veau": The meat from a young calf.

condiments names in french:

• Aioli "Aïoli": A Provençal sauce made of garlic, olive oil, lemon juice, and egg yolks.
• Barbecue Sauce "Sauce barbecue": A flavoring sauce used as a marinade, basting, or topping for meat cooked in the barbecue cooking style.
• Basil "Basilic": An aromatic herb used in cooking.
• Bearnaise Sauce "Sauce béarnaise": A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
• Black Pepper "Poivre noir": A spice made from the ground peppercorns.
• Chutney "Chutney": A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar.
• Cinnamon "Cannelle": A spice obtained from the inner bark of several tree species from the genus Cinnamomum.
• Cocktail Sauce "Sauce cocktail": A cold or room temperature sauce often used as a condiment with seafood.
• Curry Powder "Poudre de curry": A mixture of spices of widely varying composition used in Indian cuisine.
• Dijon Mustard "Moutarde de Dijon": A traditional mustard of France, named after the town of Dijon in Burgundy.
• Fish Sauce "Sauce de poisson": A condiment made from fish coated in salt and fermented for up to two years.
• Garlic Powder "Ail en poudre": Ground, dehydrated garlic.
• Horseradish "Raifort": A condiment made from the grated root of the horseradish plant.
• Hot Sauce "Sauce piquante": A type of condiment, seasoning, or salsa made from chili peppers and other ingredients.
• Ketchup "Ketchup": A sweet and tangy sauce, typically made from tomatoes, sweetener, and various seasonings and spices.
• Mayonnaise "Mayonnaise": A thick, creamy dressing often used as a condiment.
• Mint "Menthe": An aromatic herb used in cooking and drinks.
• Olive Oil "Huile d’olive": A liquid fat obtained from olives, used in cooking and salad dressings.
• Oregano "Origan": An herb from the mint family, known for its aromatic leaves.
• Paprika "Paprika": A spice made from ground, dried fruits of bell pepper or chili pepper varieties.
• Parsley "Persil": A herb used as a garnish and flavoring.
• Pickles "Cornichons": Small cucumbers preserved in vinegar or brine.
• Red Pepper Flakes "Piment rouge écrasé": Crushed red pepper used as a spice to add heat.
• Rosemary "Romarin": An herb with fragrant, needle-like leaves, used in cooking.
• Saffron "Safran": A spice derived from the flower of Crocus sativus, known for its coloring and flavoring properties.
• Sage "Sauge": An herb with grayish-green leaves used as a culinary herb.
• Salt "Sel": A mineral composed primarily of sodium chloride, used in cooking and as a seasoning.
• Soy Sauce "Sauce soja": A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
• Sriracha "Sriracha": A type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
• Tarragon "Estragon": An herb used for flavoring.
• Thyme "Thym": An herb with culinary, medicinal, and ornamental uses.
• Turmeric "Curcuma": A flowering plant of the ginger family, the roots of which are used in cooking.
• Vanilla Extract "Extrait de vanille": A solution containing the flavor compound vanillin as the primary ingredient.
• Vinegar "Vinaigre": An aqueous solution of acetic acid and trace chemicals that may include flavorings.

dairy products names in french:

• Butter "Beurre": A dairy product made by churning milk or cream.
• Buttermilk "Babeurre": The liquid left behind after churning butter out of cream.
• Camembert "Camembert": A soft, creamy, surface-ripened cow’s milk cheese.
• Cheddar "Cheddar": A relatively hard, off-white, sometimes sharp-tasting cheese.
• Cheese "Fromage": A dairy product derived from milk that is produced in a wide range of flavors and textures.
• Cottage Cheese "Fromage blanc": A fresh cheese curd product with a mild flavor.
• Cream "Crème": The higher-fat layer skimmed from the top of milk before homogenization.
• Cream Cheese "Fromage à crème": A soft, mild-tasting fresh cheese made from milk and cream.
• Crème Fraîche "Crème fraîche": A soured cream containing 10–45% butterfat.
• Double Cream "Crème épaisse": A thicker form of cream.
• Emmental "Emmental": A medium-hard Swiss cheese that is yellow and mild.
• Feta "Feta": A brined curd white cheese made in Greece from sheep’s milk, or from a mixture of sheep and goat’s milk.
• Gouda "Gouda": A mild-flavored, yellow cheese made from cow’s milk.
• Greek Yogurt "Yaourt grec": A yogurt that has been strained to remove most of its whey.
• Ice Cream "Glace": A sweetened frozen food typically eaten as a snack or dessert.
• Kefir "Kéfir": A fermented milk drink similar to a thin yogurt.
• Margarine "Margarine": A spread used for flavoring, baking, and cooking that is made from vegetable oils.
• Milk "Lait": A nutrient-rich liquid food produced by the mammary glands of mammals.
• Mozzarella "Mozzarella": A traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method.
• Parmesan "Parmesan": A hard, granular cheese.
• Provolone "Provolone": An Italian cheese that can take different forms, including a sausage-like shape and a large pear shape.
• Quark "Quark": A type of fresh dairy product made by warming soured milk.
• Ricotta "Ricotta": An Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
• Single Cream "Crème allégée": A cream with a lower fat content.
• Sour Cream "Crème aigre": A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
• Stilton "Stilton": An English cheese, known for its characteristic strong smell and taste.
• Swiss Cheese "Fromage suisse": A generic name in North America for several related varieties of cheese.
• Whipped Cream "Crème fouettée": Cream that is whipped by a whisk or mixer until it is light and fluffy.
• Yogurt "Yaourt": A food produced by bacterial fermentation of milk.
• Brie "Brie": A soft cow’s-milk cheese named after Brie, the French region from which it originated.
• Clotted Cream "Crème caillée": A thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath.
• Gruyère "Gruyère": A hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland.
• Munster "Munster": A strong-smelling, soft cheese with a subtle taste, made mainly in the east of France.

sweet treats and dishes names in french:

• Apple Pie "Tarte aux pommes": A dessert dish made of apples.
• Beignet "Beignet": A deep-fried pastry.
• Black Forest Cake "Forêt noire": A chocolate sponge cake with a rich cherry filling.
• Blancmange "Blanc-manger": A sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch, or Irish moss.
• Cherry Clafoutis "Clafoutis aux cerises": A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.
• Chocolate Éclair "Éclair au chocolat": A pastry filled with cream and topped with chocolate icing.
• Chocolate Mousse "Mousse au chocolat": A chocolate-flavored dessert.
• Chocolate Soufflé "Soufflé au chocolat": A light, airy dessert made with chocolate and egg whites.
• Crepes "Crêpes": Thin pancakes often filled with sweet or savory fillings.
• Croissant "Croissant": A buttery, flaky, viennoiserie pastry.
• Fruit Tart "Tarte aux fruits": A pastry crust filled with custard and topped with fruit.
• Galette "Galette": A flat round cake of pastry or bread.
• Lemon Tart "Tarte au citron": A dessert dish made with a pastry crust and lemon custard filling.
• Macaron "Macaron": A sweet meringue-based confection.
• Madeleine "Madeleine": A small sponge cake with a distinctive shell-like shape.
• Mille-feuille "Mille-feuille": A pastry of several layers of puff pastry alternating with cream.
• Opera Cake "Gâteau opéra": A French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.
• Paris-Brest "Paris-Brest": A French dessert made of choux pastry and a praline flavored cream.
• Peach Melba "Pêche Melba": A dessert of peaches and raspberry sauce with vanilla ice cream.
• Pear Tart "Tarte aux poires": A dessert dish made with a pastry crust and pear filling.
• Profiterole "Profiterole": A filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
• Puff Pastry "Pâte feuilletée": A light, flaky pastry made from a laminated dough composed of dough and butter or other solid fat.
• Quiche "Quiche": A savory open tart or flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood, or vegetables.
• Raspberry Tart "Tarte aux framboises": A dessert dish made with a pastry crust and raspberry filling.