French

[English]

Terms in French 1291-1300 of 10943

au naturel

/oh nah-too-REHL/
[French]

Plainly cooked, or served raw.

Aunis

[French]

Aunis is a former province forming part of the Charentes-Maritime department in Charentes on the Bay of Biscay. It is known for its shellfish, particularly oysters, fruits, vegetables and lamb. It is also a cheese.

au plateau

[French]

Served on a platter.

au porto

[French]

With port

auriculaire oreille-de-Judas

[French] plural auriculaires oreille-de-Judas

Judas's ear fungus, often found dried. Dried or fresh they should not be fried, as they explode, but stewed with other ingredients.

au Riesling

[French]

With white wine.

Aurillac

/oh-ree-yakh/
[French]

A market town, the prefecture of Cantal in the Auvergne, known for its cheese and livestock.

aurin

[French]

A local name in southern France for grey mullet (US: striped mullet), the commonest and largest of the grey mullet family. It is a silver, shoal-living fish pointed with dark grey which feeds on seaweed and plankton near the muddy bottom in estuaries and coastal waters. This can effect its flavour. However, a good grey mullet, caught in clean water, is round-bodied and has creamy white flesh and good flavour with good keeping capabilities. It must be thoroughly scaled before eating. Varieties are found all over the world. The roe is used for taramasalata, botargo, boutargue.

auriol

/oh-ryohl/
[French] plural auriols

A Marseillaise name for mackerel.

auriou

[French]

A Provençal name for mackerel.