| French Word | English Translation |
|---|---|
| paëlla | a Spanish dish with a rice-saffron base, cooked in a broth and including seafood and meat |
| pageot | a grey, silvery rose sea fish sometimes called daurade rose |
| pagre | daurade royale - a Mediterranean fish |
| pain perdu | bread pudding |
| pan bagnat | Nice specialty sandwich on a large roll with tuna, hard-cooked eggs, olives, and other ingredients |
| panna cotta | Italian sweet yeast bread |
| panache | extravagant - shellfish panache for example |
| panais | a root vegetable |
| panisse | seasoned chick-pea flour and herbs molded into semi-soft saucer |
| panna cotta, à la | panna cotta style |
| papardelles | wide ribbon pasta |
| parrillada | grilled |
| pâté | Preparation of ground meat or fish blended and cooked either in pastry (en croute) or in a terrine |
| petits chous | small pastry balls usually filled with cream - play on French term of endearment |
| petits farcis | vegetables hollowed out and stuffed with a blend of several meats, vegetables, and herbs, then baked |
| petits fours | small cakes that can be sweet or savory and served with an aperitif or with coffee |
| picholines | small green olives |
| pieds et paquets | mutton tripe rolled and cooked with sheep's feet, white wine and tomatoes |
| pintade | guinea fowl |
| piperade | Basque specialty made with cooked peppers, tomatoes, and scrambled eggs |
| pissaladière | Niçois specialty tart of bread dough garnished with onions, anchovies, and black olives |
| pistes | small fish |
| platane | plane tree - sycamore |
| pleurotes | a tree-growing mushroom |
| poivrade | a warm brown sauce made with wine, vinegar and cooked vegetables then served with game or red meat; a vinaigrette with pepper; an artichoke preparation that can be eaten raw with salt and pepper |
| pot-au-feu | dish made from beef, carrots, and other vegetables, simmered for hours, traditionally kept going all the time in provincial kitchens |
| pourpier | purslane - a small plant with stiff, reddish stems and fleshy, round leaves with a mild flavor and crisp texture |
| primeurs | fruits or vegetables sold in advance of the season by those who cultivate them or import them |
| profiteroles | small dough ball (petit chou) stuffed with ice cream or pastry cream and covered with hot chocolate sauce |