| French Word | English Translation |
|---|---|
| à blanc | to the point of rendering white |
| à la bohémienne | gypsy style - with rice, tomato, onion, sweet pepper and paprika in various combinations |
| à la broche | roasted on a spit |
| à la brousse | using wild herbs |
| à la carte | an item ordered on its own, outside of the menus or "formules" often proposed by French restaurants |
| à la crétoise | in the style of Crete |
| à la cuillère | eaten with a spoon |
| à la ganache | pastry cream with chocolate, butter, and crème fraîche |
| à la moëlle | cooked and thickened with bone marrow |
| à la normande | Normandy style, using butter, milk, cream, or crème fraîche |
| à la poutargue | served with a fish-egg sausage, usually sliced |
| à la poutine | poutine style; poutine is a Canadian preparation of fried potatoes and granulated cheese in a warm sauce |
| à la Raimu | Raimu is an actor who worked with Maurice Pagnol on such films as "The Baker's Wife" |
| à la syrah | Syrah is a type of wine grape specific to the Côtes du Rhone region |
| à l'ancienne | traditional preparation |
| à l'armoricaine | Old fashioned Brittany style - made with white wine, cognac, tomatoes, butter or an apple treatment or finishing with apple cider or calvados |
| à l'arrabiata | from Italian "angry" - spicy tomato sauce |
| à l'encre | with ink; preparation of squid or octopus |
| à l'occitane | in the style of the Provence of the Middle Ages, whose language is known today as l'Occitane |
| aiglefin | a cousin of cod, smoked it becomes haddock |
| aïgo | preparation using garlic |
| aïgo boulido | garlic soup served with oil over slices of bread |
| aïgo sau | a fish soup that includes butter and salt, plus a mixture of small whitefish, onions, potatoes, tomatoes, garlic, herbs, and olive oil |
| aïoli | Provencal specialty with salt cod, hard-cooked eggs, boiled snails and vegetables served with garlic mayonnaise |
| airelles | wild cranberries |
| alouettes | larks |
| andouillette | cooked sausage made from pork or veal |
| andouillette ficelle | a very thin cooked sausage made from pork or veal |
| arbousiers | bush yielding the arbutus berry, used in making a liqueur |
| au génépi | wild herb made with génépi liqueur |
| au jus | served with its own juice |
| aux vongole | italian term: with clams |