Le livre Four Corners 2 - Unité 10 Leçon A

a place where we pay to sit and eat a meal

restaurant

a sweet and cold dessert that is made from a mixture of milk, cream, sugar, and various flavorings

glace

extremely amazing and great

formidable

a small dish that is eaten before the main part of a meal

entrée, amuse-gueule, hors-d'œuvre

‌sweet food eaten after the main dish

dessert

being the most important among others of its kind

principal

a flat, shallow container for cooking food in or serving it from

plat, assiette

an extra amount of food that is served with the main course, such as salad

accompagnement

a small restaurant

café-restaurant

liquid food we make by cooking things like meat, fish, or vegetables in water

soupe, potage

bread that is spread with a mixture of butter and minced or crushed garlic, then toasted or baked until crispy and golden brown

pain à l'ail, pain aillé

a ring-shaped slice of onion that is dipped in batter or bread crumbs and then fried until crispy, often served as a snack or a side dish

rondelle d'oignon, cercle d'oignon

a sea creature with eight legs, two pincers, and a hard shell, which is able to live on land

crabe

a sweet food we make by mixing flour, butter or oil, sugar, eggs and other ingredients, then baking it in an oven

gâteau

long thin pieces of potato cooked in hot oil

frites

potatoes that are boiled and then crushed to become soft and smooth

purée

a small and short grain that is white or brown and usually grown and eaten a lot in Asia

riz

consisting of different types of people or things combined together

mélangé, varié

a plant or a part of it that we can eat either raw or cooked

légume

a large piece of meat or fish cut into thick slices

steak, bifteck

the flesh of a chicken that we use as food

poulet

to cook small pieces of food over high heat by constantly moving them around in a pan

a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder

côtelette d'agneau, côte d'agneau

a soft or hard food made from milk that is usually yellow or white in color

fromage

small square-shaped pasta stuffed with cheese, ground meat, fish, etc. and usually served with a sauce, originated in Italy

raviolis

a type of sweet dessert made from soft cheese on a cake or biscuit base

cheesecake, gâteau au fromage

a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry

tarte

a type of dish consisting of a mixture of chopped fruits

salade de fruits

to suggest to someone that something is good, convenient, etc.

recommander

a suggestion or piece of advice given to someone officially, especially about the course of action that they should take

recommandation

extremely surprising, particularly in a good way

incroyable, extraordinaire

exceptionally large in degree or amount

gros, grand, haut

very good in quality or other traits

excellent

to become a member of a group, club, organization, etc.

rejoindre, s’inscrire à, devenir membre de

used to express an unspecified amount or number of something

quelques, des, certains, un peu de

the act of serving customers in a restaurant, etc.

service

to eat in a restaurant, etc. rather than at one's home

sortir dîner, manger dehors, déjeuner dehors, dîner dehors