| French Word | English Translation |
|---|---|
| sabayon | zabaglione, a creamy Italian dessert made from a base of egg yolks and Marsala wine |
| sablé | a very buttery, sugary biscuit |
| Saint-honoré | a dessert composed of petits chous layered into a cake |
| Saint-Jacques | Atlantic scallops |
| Saint-Pierre | Mediterranean fish known in England as John Dory |
| salicorne | plant that grows in marshy regions |
| sandre | fresh-water fish |
| sanguin | either blood orange or a type of mushroom, marinated in olive oil |
| sapotille | a fruit |
| sar | Mediterranean fish, cousin to the daurade |
| sarriette | a Provence herb related to thyme |
| saté | preparation from a base of peanut paste found in Asian cuisine |
| sauce bordelaise | sauce characteristic of the Bordelais region - red wine sauce and shallots thickened using bone marrow |
| sauce gribiche | vinaigrette sauce with cooked egg yolks and herbs |
| secca d'Entrevaux | dried beef; prepared following the style of Entrevaux, a mountain town of the Var |
| socca | Niçois specialty made from chickpea flower, olive oil and beaten eggs |
| stockfish | specialty including numerous types of fish and seafood almost emblematic of Nicois cuisine - "poor man's bouillabaisse" |
| sucré-salé, sarrazin | types of crèpes: sucré is sweet, salé is savory (e.g. with ham, cheese, and egg), sarrazin is with a special flour |
| sucs à la citronnelle | juice enhanced with citronella |
| sugellis | quick frozen |
| sushi de canard | duckmeat treated in a fashion similar to the raw fish - sushi - prepared in the Japanese style |