French

[English]

Terms in French 131-140 of 10943

Admirable de Courtiller

[French]

An excellent variety of table grape.

adobo de patassoun

[French]

A Provençal stew made with Jerusalem artichokes cooked in wine with tomatoes and bacon.

Adolphe Duglere

/ah-dohl-fuh DOO-lyeh-reh/
[French]

A chef at the Café Anglais, one of the earliest restaurants to open in Paris in the 18th Century. He lived from 1805-1884 and is credited with the invention of anna potatoes, potage germiny and fish dishes Dugléré.

adores

[French] plural adores

Air potato. An intrusive, but one of the most widely consumed varieties of yam cultivated in the Pacific Islands, Asia and West Africa. Uncultivated versions may be bitter and even poisonous (as in Florida).

adoucir

[French]

To reduce bitterness and sharpness. May also mean to soften by long, slow cooking, or to reduce saltiness by adding liquid, stock or water, or to soften water by reduing the limestone in water.

adoucisseur (d'eau)

[French] plural adoucisseurs (d'eau)

Water softener

Adour

[French]

The river Adour rises in the Hautes-Pyrénées and then flows through Gers and Landes before meeting the Bay of Biscay. It is known for its shad.

aeglé

[French] plural aeglés

Bael fruit; a close relative of the citrus. The fruit is about the size of, and has the appearance of a greyish-yellow orange with a thin woody rind. The floury pulp is pale orange in colour and has numerous seeds. Dried slices are soaked and boiled and the resulting liquid sweetened and drunk. Used for medicinal purposes.

affadir

[French]

To fade. To make bland. This could be reducing the saltiness of a dish by adding cubes of potato, or serving something with yoghurt to reduce heat. That sort of thing.

affadissant(e)

[French] plural affadissant(e)s

Bland. Insipid of flavour.