| A | B |
|---|
| hors-d'oeuvre | appetizer |
| assiette de crudités | plate of grated vegetables with vinaigrette |
| oeufs mayonnaise | hard-boiled egg with mayonnaise |
| jambon melon | half cantalope with a slice of cured ham |
| pâté maison | liver paste (house special) |
| terrine de crabe | pâté of crab |
| escargots de Bourgogne | snails, Burgundy specialty |
| potage | thick soup |
| soupe à l'oignon gratinée | onion soup with melted cheese and croutons |
| canard à l'orange | duck with orange sauce |
| langoustines mayonnaise | crayfish with mayonnaise |
| truite aux amandes | trout with almonds |
| filet de sole meunière | filet of sole (fish), dipped in flour and fried in butter |
| moules marinières | mussels |
| Coquilles St-Jacques | scallops |
| crème caramel | molded custard with caramel sauce |
| crème brulée | custard with "burned" sugar |
| escalope de veau | veal cutlet |
| côte de porc grillée | grilled pork chop |
| Châteaubriand | thick cut of steak |
| champignons à la greque | mushrooms cooked in a broth of vegetables and herbs |
| entrecôte béarnaise | steak with a sauce of butter, eggs, vinegar and herbs |
| gratinée | sprinkled with bread crumbs or cheese, then browned |
| fumé | smoked |
| flambé | flamed |
| maison | prepared in the restaurant's special way |
| meunière | dipped in flour and cooked in butter |
| bordelais | cooked in Bordeaux wine |
| bourguignon | cooked in Burgundy wine |
| beurre blanc | cooked in a sauce of butter, onions and wine |
| provençale | cooked with tomatoes, onions, garlic, and olive oil |
| normand | cooked with heavy cream |
| parisien | cooked in a sauce of flour, butter and egg yolks |
| coq au vin | poultry cooked with wine |
| bouillabaisse | fish stew, from Marseille |
| choucroute garnie | sauercraut and sausage (Alsace) |
| huîtres | oysters |
| homard | lobster |
| tomates provençales | tomatoes grilled with crumbs and cheese |
| crevette à l'ail | shrimp cooked with garlic |
