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  2. Amuse-bouche - Wikipedia

    en.wikipedia.org/wiki/Amuse-bouche

    An amuse-bouche (/ ə ˌ m uː z ˈ b uː ʃ /; French:) [1] or amuse-gueule (UK: / ə ˌ m uː z ˈ ɡ ɜː l /, US: /-ˈ ɡ ʌ l /; French: [a.myz.ɡœl]) is a single, bite-sized hors d'œuvre. [2] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's ...

  3. Entrée - Wikipedia

    en.wikipedia.org/wiki/Entrée

    An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...

  4. Glossary of French words and expressions in English

    en.wikipedia.org/wiki/Glossary_of_French_words...

    In French, les objets trouvés, short for le bureau des objets trouvés, means the lost-and-found, the lost property. outré out of the ordinary, unusual. In French, it means outraged (for a person) or exaggerated, extravagant, overdone (for a thing, esp. a praise, an actor's style of acting, etc.); in that second meaning, belongs to "literary ...

  5. Hors d'oeuvre - Wikipedia

    en.wikipedia.org/wiki/Hors_d'oeuvre

    As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [19] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 20 ] or even after the dessert, in contrast to the hors d ...

  6. Table d'hôte - Wikipedia

    en.wikipedia.org/wiki/Table_d'hôte

    What is closer in French to the meaning of table d'hôte in English is a menu ("lunch special" or "fixed menu"). It usually includes several dishes to pick in a fixed list: an entrée (introductory course), a main course (a choice between up to four dishes), a cheese, a dessert, bread, and sometimes beverage ( wine ) and coffee all for a set ...

  7. Quebec French lexicon - Wikipedia

    en.wikipedia.org/wiki/Quebec_French_lexicon

    tuxedo (Am.), dinner jacket (Br.) smoking In Quebec, the word tuxedo is used to describe a dinner or evening jacket distinguished primarily by satin or grosgrain facings on the jacket's lapels and buttons and a similar stripe along the outseam of the trousers. The word "smoking" is generally used to refer to a tuxedo in France. verge / cour yard

  8. Réveillon - Wikipedia

    en.wikipedia.org/wiki/Réveillon

    A réveillon (French: [ʁevɛjɔ̃] ⓘ) is a long dinner held in the evening preceding Christmas Day and New Year's Eve.Its name descends from the word réveil (meaning "waking"), because participation involves staying awake until morning, as the meal finishes.

  9. Garde manger - Wikipedia

    en.wikipedia.org/wiki/Garde_manger

    A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.