French Names for Foods - restaurant help

Foods in French (not always in dictionaries)
Please feel free to copy, paste and print this to take with you to France. Also feel free to make additions in the Comments section.
Keep in mind that you will not get your bill until you ask your waiter for "l'addition" because they have been trained not to disturb you. The table is yours until you are ready to leave. You can also catch his eye and mime writing on your hand to indicate you need the bill but, "L'addition, s'il vous plaît" is easy enough to say and very polite. If you are in a hurry to catch a tour, movie, etc., let your waiter know at the beginning of the meal.

General terms in restaurants
l'addition = bill
assiette = plate
bio/bilologique = organically grown
chaud = hot
compris = included (as in service compris or tip included)
comptoir/zinc = counter/bar
couteau = knife
cuillère = spoon
dégustation = tasting or sampling
entrée = starter/appetizer
formule = set-price 2-course meal (also called a Menu or Special du Jour)
fourchette = fork
froid = cold
gratuit = free
menu = set-price 2 or 3-course meal
service compris = tip included (you may just see SC on your bill)
plat (du jour) = main dish (of the day)
prix-fixe = fixed-price
Salé/sucré = savory/sweet
madame / monsieur = server (not garçon)
serveur/serveuse = server (not garçon)
serviette = napkin
tiède = warm
verre = glass

Drinks = boissons
acidulés = acidic/sour
apéritifs = pre-meal drinks
alcool/ non-alcoolisé = alcohol/non-alcoholic
bière = beer
blonde/brune = lager beer/dark beer
boire/boissons = to drink/drinks
café = coffee
un café (espresso) = small black coffee
café crème = large coffee with frothy milk
café au lait = coffee with hot milk on the side
noisette = small coffee with dot of milk froth
chocolat chaud = hot chocolate
digestifs = after-dinner drinks
eau (du robinet) = water (tap water)
une carafe d’eau = carafe of tap water (yes, you can drink the water)
infusion/tisane = herbal tea
lait = milk
limonade = 7-Up or Sprite (pronounced “lee-mon-ade”)
citron pressé = lemonade (do it yourself style)
pression = draught beer
thé (glacé) = tea (iced tea)
tilleuil = linden flower tea
verveine = verbena tea
viennois = with whipped cream
vin = wine

Food à manger = foods to eat
abats = offal (guts)
agneau = lamb
agrumes = citrus fruits
aigre doux /douce = bittersweet / sweet
ail = garlic
aïoli = garlic mayonnaise
ananas = pineapple
anchois = anchovies
andouille (andouillette) = tripe sausage / chitterlings
aubergine = eggplant
bar = sea bass
bavette = undercut of sirloin
betterave = beetroot
beurre = butter
bifteck haché = hamburger
bifteck = steak
bisque = seafood soup
boeuf (bourguignon) = beef (with red wine)
bouillabaisse = fish and shellfish soup
brochette/kebab = served on a skewer
brouillé = scrambled
brûlé = toasted
caille = quail
campagnarde = country/provincial
canard = duck (see also magret de canard)
carré d’agneau = rack of lamb
cassis = blackcurrant
cassoulet = bean and meat casserole
cerises = cherries
champignons = mushrooms
charcuterie = cold meats / cold cuts
chèvre = goat cheese
choucroute = sauerkraut
choufleur = cauliflower
choux = cabbage
citron = lemon
cochon = pig
compote = stewed fruit
concombre = cucumber
confit de canard = preserved duck (always tender)
confiture = jam
consommé = clear soup
coq / au vin = rooster / cooked in red wine
coquilles St. Jacques = scallops
cornichons = pickles
crêpe = flat pancake
crevette = small shrimp
croque-monsieur = toasted ham and cheese sandwich
croque-madame = toasted ham and cheese sandwich with an egg on top
crudités = fresh, raw vegetables w/ dressing
crustacés = shellfish
cuisse = thigh
cuit = cooked, bien cuit = cooked well (not necessarily well done, just cooked well)

Daube = meat & vegetable stew in wine
daurade = sea bream
dinde = turkey
entrecôte = rib or rib eye steak
épaule = shoulder
epicé = spicy
épinard = spinach
escalope = boneless chop
escargots = snails
farcie = stuffing
faux-filet = Sirloin steak
filet mignon = tenderloin
foie de veau = calf's liver.
foie gras = goose liver
au four = oven baked
fraises = strawberries
framboises = raspberries
frites = fries, i.e. French fries
friture = whitebait
fromages = cheeses
fruits de mer = shellfish/sea food platter
fumé = smoked (as in saumon fumé)

galette = buckwheat crêpe or pancake (not sweet)
gamba = large prawn
gaufres = waffles
gelée = frozen
gésier = gizzard
gigot = leg
gingembre = ginger
glace = ice cream
parfum = flavor of ice cream
boule = scoop of ice cream
gras = fatty
grillades = grilled meat
grillé = grilled
haricots = beans
haricots verts = green beans
homard = lobster
huître = oyster
jambon (cru) = ham (cured)
jus = juice
langouste = crawfish/rock lobster
langue = tongue
lapin = rabbit
lardons = bacon bits
légumes = vegetables

magret de canard = duck breast
confit de canard = double cooked preserved duck leg and thigh
cuisse de canard = duck leg and thigh
mesclun = mixed salad leaves
miel = honey
mille feulles = layers of puff pastry
morceaux = pieces
moules marinières = mussels in white wine
oeuf = egg
oie = goose
os (de moelle) = bone (marrow)
pain au chocolat = chocolate croissant
pain au Levain/ l’Ancienne = sourdough bread
pain aux noix = walnut bread
pain campagne = country-style bread
pain de mie = sliced bread
panier = basket
parfum = flavour
persil = parsley
piment = pepper or chili
pintade = guinea hen
pistou = pesto
poisson = fish
poitrine = brisket (of beef)
pomme = apple
pomme de terre = potato
pot-au-feu = beef and vegetable stew
potiron = pumpkin
poule au pot = chicken & vegetable stew
poulet rôti = roasted chicken
poulpe = octopus.
Provençal = with garlic, olives, tomatoes, onions (and sometimes anchovies)

ris d'agneau (de veau) = sweetbreads of lamb (or veal)
rognons = kidneys
rôti = roasted/rotisserie
rumsteck = rump steak
sanglier = wild boar
saumon = salmon
soja = soy
soupe de poissons = fish soup
Suprême de volaille = chicken breast in white sauce
tapenade = black olive and caper paste
tartare = minced raw steak, salmon, or tuna (not cooked)
tartine = buttered baguette or open sandwich
terroir = regional specialties
tête de veau = veal’s head
thon = tuna
tripes = tripe
truffle / truffles = gourmet black mushrooms
truite = trout
vapeur = steamed
veau = veal
velouté de tomates = cream of tomato soup
velouté de volaille = cream of chicken soup
viande = meat

Please see separate page for fish in French