French to English Food Glossary - Patricia Wells

à la bague: parasol mushroom with a delicate flavor; also called coulemelle, cocherelle, and grisotte.
de bois: wild mushroom, from the woods.
de Paris: most common cultivated mushroom.
sauvage: wild mushroom.
Champvallon, côtelette d'agneau: traditional dish of lamb chops baked in alternating layers of potatoes and onions;
named for a village in northern Burgundy.
Chanterelle: prized pale orange wild mushroom; also called girolle. Chantilly: sweetened whipped cream.
Chaource: soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat content; takes its name from a village in
Champagne.
Chapeau: hat; small round loaf, topped with a little dough hat.
Chapelure: bread crumbs.
Chapon: capon, or castrated chicken.
Chapon de mer: Mediterranean fish, in the rascasse or scorpion-fish family.
Charbon de bois, au: charcoal-grilled.
Charentais: variety of sweet cantaloupe, or melon, originally from the Charentes, on the Atlantic coast.
Charlotte: classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold;
in the hot version, the dish is lined with crustless white bread sautéed in butter, filled with fruit compote and baked.
Also a potato variety.
Charolais: area of Burgundy; light colored cattle producing high-quality beef; also, firm white cylinder of cheese
made with goat's or cow's milk, or a mixture of the two.
Chartreuse: dish of braised partridge and cabbage; also herb and spiced-based liqueur made by the Chartreuse monks
in the Savoie.
Chasseur: hunter; also, sauce with white wine, mushrooms, shallots, tomatoes, and herbs.
Châtaigne: chestnut, smaller than marron, with multiple nut meats.
Chateaubriand: thick filet steak, traditionally served with sautéed potatoes and a sauce of white wine, dark beef stock,
butter, shallots, and herbs, or with a béarnaise sauce.
Châtelaine, à la: elaborate garnish of artichoke hearts and chestnut purée, braised lettuce, and sautéed potatoes.
Chaud(e): hot or warm.
Chaud-froid: hot-cold; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic.
Chaudrée: Atlantic fish stew, often including sole, skate, small eels, potatoes, butter, white wine, and seasoning.
Chausson: a filled pastry turnover, sweet or savory.
Chemise, en: wrapped with pastry.
Cheval: horse, horse meat.
Cheveux d'ange: angel's hair; thin vermicelli pasta.
Chèvre (fromage de): goat (goat's-milk cheese).
Chevreau: young goat.
Chevreuil: young roe buck or roe deer; venison.
Chevrier: small, pale green, dried kidney-shaped bean, a type of flageolet.
Chichi: doughnut-like, deep-fried bread spirals sprinkled with sugar; often sold from trucks at open-air markets;
specialty of Provence and the Mediterranean.
Chicons du Nord: Belgian endive.
Chicorée (frisée): a bitter salad green (curly endive); also chicory, a coffee substitute.Chicorée de Bruxelles: Belgian
endive.
Chiffonnade: shredded herbs and vegetables, usually green.
Chinchard: also called saurel, scad or horse mackerel; Atlantic and Mediterranean fish similar to mackerel.
Chipiron (à l'encre): southwestern name for small squid, or encornet (in its own ink).
Chipolata: small sausage.
Chips, pommes: potato chips.
Chocolat: chocolate.
amer: bittersweet chocolate, with very little sugar.
au lait: milk chocolate.
chaud: hot chocolate.
mi-amer: bittetsweet chocolate, with more sugar than chocolat amer.
noir: used interchangeably with chocolat amer.
Choix, au: a choice; usually meaning one may choose from several offerings.
Chorizo: highly spiced Spanish sausage.
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