Glossary

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a la nacre -  For fish and seafood cooking this is the 1st cooking point, before the « rosé à l’arrête ». This is obtained when reaching the heat point of 55 °C et 56 °C in a very short period of time.  
acquerello -  Acquerello rice belongs to the Carnaroli variety and it is classified as “Extra rice” for its quality. Its grains stay perfectly intact, fully consistent, not sticky and they absorb flavours exceptionally well.
aioli -  Aioli is a Provençal traditional sauce made of garlic, olive oil, and (typically) egg. There are many variations, such as the addition of mustard or, in Catalonia, pears. It is usually served at room temperature.
aligot -  Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic.
amuse-bouche -  An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef's selection alone.
andouillette -  Andouillette is a coarse-grained sausage made with pork (or occasionally, veal), intestines or chitterlings, pepper, wine, onions, and seasonings.
aperitif -  An aperitif (also spelled apéritif) is usually served before a meal to stimulate the appetite.
atelier -  Atelier is the French word for "workshop"
baba au rhum -  A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream.
bavette -  The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising.
Béchamel (sauce) -  also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne.
bisque -  Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
bonet -  A Bonet is a specialty of many trattorie and home cooks in Piedmont. First, a caramel is prepared and poured while hot into the bottom of a baking dish. An egg custard typically flavoured with crumbled Amaretti di Saronno, rum, and melted chocolate is poured over the caramel base, then the whole is baked in a water bath.
bouchon -  A type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork.
buerre blanc -  Beurre Blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.
bugnes -  Bugnes or Angel Wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.
burrata -  Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar.
bœuf bourguignon -  A Bourguignon or Boeuf Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth. It is generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
caponata -  Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
carnaroli -  Often described as being a "superfino" rice or as "the king of rices", Carnaroli is a medium-grained rice native to the Vercelli province of northern Italy. With its higher starch content and firmer texture, Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto.
carpaccio -  Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
cassata -  Cassata or Cassata Siciliana is a traditional sweet from the area of Palermo in Sicily. It consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling cream.
caul -  Caul fat is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavour to the final product. In classical pantry, caul fat is used to wrap forcemeats and as a natural casing for sausages.
charcuterie -  Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, pates, primarily from pork.
chef-patron -  Chef-Patron is in essence a chef who is also the owner/runner of a restaurant.
chioggia beets -  These red-and-white–striped roots are sweeter than other beets―and very beautiful.
Civet -  In French, such a stew of a game animal thickened with the animal's blood is known as a civet. Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug.
cochon de lait -  A Cochon de Lait or suckling pig is a piglet fed on its mother's milk It is traditionally slaughtered between the ages of two and six weeks and cooked whole, often roasted.
Coco de Paimpol -  This is a variety of bean, mainly produced in Brittany. Distinct because of its golden yellow skin and its large size.
Concasse -  From the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.
crème brûlée -  Crème brûlée, also known as burnt cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
croquetas -  A Cuban croquette, usually made of ham, beef, chicken, or fish, and generally based on flour rather than potatoes.
crottin -  Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley, France.
duck confit -  Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.
entremet -  A small dish served between courses or simply a dessert.
fazzoletti -  Fazzoletti are pasta with a shape of thin square.
featherblade -  The feather blade is a beef cut located in the shoulder. It has a rich gelatinous strip running through it, which releases a complex blend of flavours with a slow cooking.
Ficu -  The Ficu is a typical cheese of the region Sicily, made ​​with milk from goat breed Girgentana. Its uniqueness lies in the coagulant that is added to the dough, the latex of the branches of the fig tree. During ripening, the cheese is wrapped in a leaf of the tree.
filet de bœuf à la bordelaise -  Bordelaise sauce is a classic French sauce named after the Bordeaux wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace, a rich brown sauce made form veal stock.
financiers -  A financier is a small French cake, often mistaken for a pastry. The financier is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour.
Fine dining -  Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining restaurants have certain rules of dining which visitors are generally expected to follow often including a dress code.
foie-gras -  Foie gras is a food product made of the liver of a duck or goose that has been specially fattened.
gazpacho -  Gazpacho is a tomato-based, vegetable soup traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho.
girolles -  Girolle is a mushroom from the same family as Chanterelles or Cantharellus. It has a fruity smell and a peppery taste, and is considered as one of the best food mushrooms.
grelha -  A Grelha is the Portuguese word for 'Grill', the metal grill that sits on top of the barbecue.
grenobloise -  Grenobloise is a classic French sauce for fish, composed of capers, brown butter and lemon.
hake -  Hake is a fish from the same family as cod and haddock Fish with white flesh, it has a delicate taste.
hollandaise -  Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
îles flottantes -  A floating island or Ile Flottante is a French dessert consisting of meringue floating on a vanilla custard. The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached.
jamón -  Jamón is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain.
Jardinière -  is a culinary term, meaning a dish that is cooked or served with a mixture of spring vegetables, such as peas, carrots, and green beans.
jus -  Au jus is French for "with [its own] juice"; jus is the juice itself. The 'jus' is a natural way to enhance the flavour of dishes, mainly meat like chicken, veal and lamb.
Kabosu -  is a juicy green citrus fruit closely related to the yuzu with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It grows on a flowering plant with sharp thorns, and the fruit is harvested when still green but ripens to yellow.
lyonnaise potatoes -  Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautees in butter with parsley and possibly other seasonings.
Manjari -  A composition of rare Criollo and Trinitario beans from Madagascar – fresh, acidic, sharp bouquet with red fruit notes. (courtesy Valrhona)
mariage frère -  Mariage Frères is a French gourmet tea company, based in Paris.
mignardises -  Mignardises are tiny, bite-sized desserts sometimes served at the end of a meal; they are a type of petit four. Mignardises frequently include tiny cookies or chocolates, as well as other edible delights.
Nantua (sauce) -  is a classical French sauce consisting of:a Béchamel sauce base, cream, crayfish butter, crayfish tails.
negroni -  The Negroni cocktail is made of one part gin, one part vermouth rosso (red, semi-sweet), and one part bitters, traditionally Campari.
onglet -  A French cut of beef, known as flank steak in English
pâté -  Pâté is a type of meat paste, terrine or pie.
pecorino -  Pecorino is the name of a family of hard Italian cheeses made from ewe's milk.
piment d’espelete -  The Espelette pepper is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques.
piperade -  A typical Basque (Southwest France) dish prepared with onion, green peppers and sautéed tomato, flavoured with red Espelette pepper. The ingredients coincidentally reflect the colours of the Basque flag.
pissaladière -  A thin local pizza with tomatoes anchovies and black olives
pistou -  A cold sauce made from garlic, fresh basil and olive oil
posset -  A posset was a British hot drink of milk curdled with wine or ale, often spiced. The word is mainly used nowadays for a related dessert made from rich milk or cream seasoned with sugar and lightly curdled with wine.
poulet de Bresse -  A breed of chicken originating from the Bresse area of the Rhône-Alpes region of France, highly valued for its gamey depth of flavour, fine, tender flesh and delicious, clean-flowing fat.
quenelle -  A quenelle (French pronunciation) is a mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". It is usually poached.
rillettes -  Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.
saussisson -  Saucisson, or "saucisson sec," is a variety of thick, dry cured sausage that originates in France. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie.
sole meunière -  Sole meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon.
sous-vide -  Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.
togarashi -  Tōgarashi is Japanese for genus Capsicum, commonly translated as chilli pepper. When the term is used in English, it refers to any number of chili peppers or chilli pepper-related products from Japan.
tome fraîche -  Tome fraîche is a French cheese from the plateau of Aubrac, in the southern part of France.
tortellini -  Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button". They are typically stuffed with a mix of meat or cheese.
trattoria -  An Italian-style eating establishment, less formal than a ristorante, but more formal than an osteria. There are generally no printed menus, the service is casual, wine is sold by the decanter rather than the bottle, prices are low, and the emphasis is on a steady clientele rather than on haute cuisine.
trou normand -  Trou normand, or "Norman hole", is is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite.
Vacherin -  A Vacherin is a frozen dessert made of meringue, vanilla ice cream and raspberry (or other fruit) sorbet and decorated with Chantilly cream.
velouté -  A veloute is a soup which has been thickened with eggs, butter, and/or cream.
ventrèche -  Ventrèche is an unsmoked, salt-cured bacon from the Gascony region of Southwest France. Ventrèche is made from pork belly that has been rubbed with salt, spices and garlic before hanging to dry.
viennois chocolate -  A Viennois Chocolat is a hot chocolate drink topped with whipped cream and sometimes sprinkled with cacao.
Vitello tonnato -  is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
wagyu beef -  Wagyu refers to breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Their meat is known for its marbling characteristics, increased eating quality, flavor, tenderness and juiciness.
Yuzu -  The yuzu is a citrus fruit and plant originating in East Asia. Very aromatic, it looks a bit like a very small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness.

All definitions provided in vialaporte’s glossary have been sourced from www.wikipedia.com