French

[English]

Terms in French 3601-3610 of 10943

Chablis

[French]

A famous, steely, flinty, clean, dry white wine. The town of Chablis in the very north of Burgundy has seven grand cru vineyards: Vaudésir, Les Preuses, Les Clos, Grenouilles, Bourgors, Valmur and Blanchots. In the vicinity a lighter version called Petit Chablis is made.

chaboisseau

[French] plural chaboisseaux

Sea scorpion. An ugly fish from North Atlantic waters. It has spines on its head which may be poisonous. Sea scorpions are occasionally used in fish soups.

chabot

[French] plural chabots

Chub. A freshwater fish related to carp. It is also a name for rascasse.

chabot

[French] plural chabots

Goby, from tiny fish like whitebait to middle size, all usually fried.

chabot

[French]

Rascasse, sea scorpion. A fish found in coastal waters of north western Europe. It can be recognised by its large head and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. Chabot is the common name for a variety of fish and may mean gurnard (grondin), goby (gobie), rascasse and chub (chevaine).

Chabris

[French]

A firm, small, pyramid-shaped goat's milk cheese. Brand of Valençay cheese.

chabrol

[French]

There is a Gascon vegetable soup called garbure made with beans, cabbage, garlic and flavoured with confit or duck or goose or other white meat. Traditionally, once the vegetables and meats have been eaten, and the bread over which it is usually poured, red or white wine is poured into the last of the broth. It is mixed with the remnants and drunk.

chabrot

[French]

There is a Gascon vegetable soup called garbure made with beans, cabbage, garlic and flavoured with confit or duck or goose or other white meat. Traditionally, once the vegetables and meats have been eaten, and the bread over which it is usually poured, red or white wine is poured into the last of the broth. It is mixed with the remnants and drunk.

chacha

[French]

A Provençal name for thrush.

chachlik

[French]

Shashlik. Spiced, marinated cubes of marinated lamb grilled on a skewer.