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!

À point

(Cooked) Medium rare

Bien cuit

(Cooked) Well done

Bleu, saignant

(Cooked) Rare (“blue” or “bleeding”)

Le bifteck

Steak

À la broche

Cooked on a skewer

Carbonnisée

Burned to a crisp (think carbonised!)

Le cassoulet

Rich meat and bean casserole

La charcuterie

An assortment of cured and dried meats

Les cuisses de grenouille

Frogs’ legs, a delicacy in French and Chinese cuisine.

Les escargots

Snails served in-shell with garlic-parsley butter

Le foie

Liver

Les huitres

Oysters

Les moules

Mussels

Le pâté

Liver mousse

Les rognons de veaux

Veal kidneys

Une saucisse/Saucisson

A Sausage (similar to chorizo)

Le steak tartare

Seasoned, finely chopped raw beef

Le tête de veau

Veal head

Une tranche

A slice

Le veau

Veal

La viande

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

Chicken wings

Le blanc de poulet

Chicken breast

Le coq au vin

Chicken in red wine sauce

Le consommé du volaille

Chicken broth

Le coquelet

Young male chicken

La cuisse

Dark meat

La poulard

Young female chicken

Le poulet/poule

Chicken

Le poulet rôti:

Roast chicken

La volaille

White meat

On the next page we have even more common French menu words…