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How do you say…? The most common French idioms you need in the kitchen (recipes)

If you want to learn French, you will inevitably talk about cooking, you will learn the vocabulary of the food we use, the utensils we need to cook and the recipes we use to learn French. You can also learn French by cooking French, an interesting variant of a French course and to get to know the French culture.

Here are some important terms from French cuisine:

How do you say? The most important French idioms in the kitchen
To deepen your knowledge of your French course and to teach you French in a playful way, here is a small selection of words and expressions of French cuisine. Let's learn how to cook French for this little lesson!

1- Some French specialties:
"Un steak tartare": is raw, crazy beef, which is mixed with egg yolk and spices

«Une daube provençale»: As the name suggests, this is a specialty from Provence. This dish consists of beef, lamb, wild boar or bull meat that is marinated in wine and braised in clay pots. It is served with pasta, rice or potatoes.

"Une viande confit": candied meat. Candied goose or duck meat is one of the great specialties from southwestern France. Candying is an old technique to extend the shelf life of the meat. To candy the meat, it is salted and pickled with herbs and then slowly cooked in its fat. You can also find this type of meat in "cassoulet", a bean stew, a specialty of Toulouse or Carcassonne. Difficult to describe these specialties, it is best to learn to cook French!

"Une blanquette de veau": a veal stew, also a typical French dish. The name comes from the white sauce in which the veal ragout is cooked. This sauce consists of protein, broth, and cream.

«Un bœuf bourguignon CHINESE FOOD RECIPES»: A traditional Burgundian dish that you will surely have become familiar with during your French course. You cook the beef in red Burgundy wine for several hours and then add mushrooms, bacon, and onions.

To create all of these delicacies, you should learn to cook French. If you don't have time for this, you can still enjoy all of this in a typical French restaurant. If you learn French, you can of course very well order everything in the local language and ask questions about the recipes.

2- Get to know some sauces
Our information on learning to cook French now shows you the most important sauces for your dishes:

«La sauce béarnaise»: A yellow sauce with a lot of egg yolk, carrots and tarragon are served a lot with the meat.

«La sauce à la provençale»: Provencal sauce made from tomatoes, olive oil and garlic.

"La sauce béchamel": a sauce made from butter, flour, and milk. The mother of all sauces is often used as the basis of many sauces.

“La sauce à la diable”: The devil sauce, a hot sauce made from the following ingredients: white wine, vinegar, spices, herbs, cayenne pepper.

A French course teaches you all of these special expressions for learning to cook French.

3- Learn the most important verbs when cooking French
The verbs in the recipes of French cuisine have a very specific meaning, give information about actions, how to cook and what time is required. Lots of vocabulary that you learn in the French course before you learn to cook French.

"Faire Sauter": proverbially ‘let it jump’, but you mean sear briefly, such as B. onions, carrots or meat. You fry quickly on a hot flame with little fat.

«Faire major»: let it boil. You cook the food slowly below the boiling point in a sauce or your juice.

«Faire rôtir»: roast. You fry fish or meat briefly on high heat.

«Pocher un aliment»: A cooking method in which the food is immersed in a hot liquid. One speaks e.g. from a 'œuf poché' when an egg is cooked without shell in hot water or broth. For it to be considered successful, the protein must surround the yolk.

«Saupoudrer»: sprinkles. This verb says that an ingredient with a powder, such as Sprinkle flour, sugar, salt, pepper, powdered sugar, cocoa.

«Émincer»: cut into thin slices or slats, e.g. Meat vegetables.

4- The composition of a gastronomic menu
Before the meal :
- L’apéritif (the aperitif)
- Les amuse-gueules / Les amuse-bouches (the appetizers)
While eating :
- Le hors d’œuvre (the (small) starter)
- Une ou deux entrées ou un potage (starter or soup)