| A | B |
|---|
| de la crème fraîche | like runny sour cream |
| des crudités | raw vegetables |
| du coq au vin | rooster/chicken simmered in red wine sauce |
| du pot-au-feu | beef stew |
| un soufflé | an airy egg dish that can fall |
| un steak-frites | steak and fries |
| un croque-monsieur | grilled ham and Swiss cheese sandwich |
| du cassoulet | white beans with sausages and ham |
| de la choucroûte garnie | sauerkraut and potatoes with sausages and ham |
| de la quiche Lorraine | an egg pie (with or without crust) with Swiss cheese and ham/bacon |
| une salade niçoise | salad with tuna, hardboiled eggs, green beans, tomatoes, and a vinaigrette |
| une crêpe | a thin pancake for a main meal (salty) or dessert (sweet) |
| de la mousse au chocolat | a very airy chocolate pudding |
| une tarte | a French pie, the crust is usually less sweet and the pie is usually smaller than ours |
| de la fondue | melted cheese in which one dips a skewer with bread, meat, or vegetables |
| du boeuf Bourguignon | beef simmered in a red wine sauce |
| du pâté au foie gras | ground spreadable meat in a loaf shape made from goose or duck liver |
| de la bouillabaisse | fish stew with tomatoes and herbs |
| de la ratatouille | vegetable stew with eggplant, zucchini, tomatoes, and herbs |
| de la soupe à l’oignon | French onion soup in a beef broth served with a toasted piece of bread on top and melted cheese on top of that |
| de la soupe aux légumes | vegetable soup |
| un steak tartare | raw ground beef served with raw egg and condiments |
| des lardons | bacon/ham bits |
| des herbes | herbs |
| des poireaux | leeks |
| des échalotes | shallots |
