| French Word | English Translation |
|---|---|
| macis | mace |
| madeleine | small cake in the form of a scallop shell made from beaten eggs, sugar. flour, melted butter and perfumed with lemon or orange flower |
| magret de canard | specially prepared breast of duck |
| magret, in general | filet taken from a poultry breast |
| maître d'hôtel | dining room manager, oversees dining experience |
| marc | clear, brandy-like liqueur derived from fermented grape pressings |
| mélisse | plant with lemon / citronnella aroma |
| menu-carte | the totality of selections available in a restaurant, including suggested combinations (menus) and items available separately |
| merda de can | gnocchis made from blettes |
| merlu | an Atlantic coast fish |
| mérou | higgly prized warm water fish - grouper - generally imported from N. Africa |
| mesclun | mixed greens |
| meurette | a red wine sauce with croutons that accompanies egg or fish dishes |
| micocoulier | a Mediterranean hardwood tree |
| millefeuille | a pastry similar to baklavah filled with pudding |
| millésimes | wine vintages so good they could only happen once in a thousand years - figuratively speaking |
| minute | à la minute - quickly grilled in butter with lemon juice and parsley and served immediately |
| mirepoix | a preparation of onions, carrots, and ham or bacon added to a sauce to enhance the flavor |
| moelleux | soft, mellow |
| morilles | a woodland mushroom - toxic if not cooked |
| morue | cod |
| mouillette | a long, thin piece of bread used to dip into soft boiled eggs |
| moules | mussels |
| mourvèdre | grape variety typical to the Rhône valley and the Southwest |
| museau | muzzle, snout; charcuterie prepared from this part of a cow or pig |