Manger, boire et servir de la nourriture - Parties des repas

a British term for dessert or a sweet course served after the main meal

dessert

a dish of small amount eaten before the main part of a meal, originated in Italy

antipasto

a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite

apéritif

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

apéritif

one of the three parts of a meal, served separately

plat

a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack

crudités

‌sweet food eaten after the main dish

dessert

a small appetizer or a course that comes before the main course

entrée

a course of sweet or savory dishes served between the main courses during a formal meal

entremets

the extra ingredients or accompaniments served with a main dish to enhance its flavor or texture

accompagnements

the amount of food served to an individual at one time, typically from a larger dish or container

portion

a small dish served before the main course as an appetizer

hors d'œuvre

a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner

jardinière

the amount of food that remains uneaten after a meal and is typically saved for later consumption

restes

a mixture of various fruits or vegetables, typically diced and often served in a sweet syrup or dressing

macédoine

the main dish of a meal

plat principal

a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks

médaillons

an amount of food served to one person

portion

the sweet dish that is served after the main course

pudding

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

accompagnement

a small dish which is served separately from the main course

accompagnement

a small dish served before the main course

entrée

a food eaten for dessert, typically characterized by its sugary nature such as cakes, cookies, or ice cream

sucreries

food that is made in a special way as part of a meal

plat

having a meal, typically lunch, at one's desk or place of work

au bureau

(of activities, events, etc.) done or taking place in the open air or outdoors

en plein air

relating to the food or dishes specifically chosen or prepared to mark a special occasion or event

célébratoire

substantial and satisfying, often with a rich and robust flavor

copieuse

describing a meal that is large

copieux

(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible

léger

as an accompaniment to the main dish

containing a significant amount of nourishment

substantiel