Beef/Veal/Pork & Other French Meat Terms
This includes beef, pork, veal, pâté, seafood and the ever famous frogs legs. Just remember that sometimes something new can be better than expected to what place than to try French food, than in a proper French restaurant!
(Cooked) Medium rare
(Cooked) Well done
(Cooked) Rare (“blue” or “bleeding”)
À la broche
Cooked on a skewer
Burned to a crisp (think carbonised!)
Rich meat and bean casserole
An assortment of cured and dried meats
Les cuisses de grenouille
Frogs’ legs, a delicacy in French and Chinese cuisine.
Snails served in-shell with garlic-parsley butter
Les rognons de veaux
A Sausage (similar to chorizo)
Le steak tartare
Seasoned, finely chopped raw beef
Le tête de veau
Meat (any kind).
French Poultry/Chicken phrases
Chicken is a staple of menus the world over – and France is no different, this section is devoted to the humble chicken.
Les ailes de poulet
Le blanc de poulet
Le coq au vin
Chicken in red wine sauce
Le consommé du volaille
Young male chicken
Young female chicken
Le poulet rôti:
On the next page we have even more common French menu words…