Nourriture et boissons - Apéritifs

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

antipasto

small, bite-sized food items that are designed to be eaten with the hands, without the need for utensils, and are often served at parties or gatherings

amuse-bouche

a small piece of pastry or bread with meat, cheese, etc. on top, which is served with drinks at parties

canapé

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

the preserved eggs of some fish, especially one called sturgeon, eaten as food, which is considered a very expensive dish

caviar

a selection of cured and preserved meats, often served with complementary accompaniments like cheeses, fruits, and bread

charcuterie

a hard-boiled egg that has been shelled, cut in half, and filled with a mixture of the egg yolk, mayonnaise, mustard, and other seasonings

œuf mimosa

a small, green cucumber that has been soaked in vinegar and spices

cornichon

a type of appetizer or snack made by wrapping cocktail franks or sausages in dough and baking or frying them until golden and crispy

an egg that has been exposed to smoke, often by being cooked in a smoker or over smoldering wood chips

œuf fumé

a small, appetizing bite-sized food served before a meal to stimulate the appetite

amuse-bouche

a dish of small round pieces of food with various fillings wrapped in dough, originated in China

dim sum

a small, typically breaded and fried piece of chicken meat, often served as a snack or fast food item

nugget de poulet

a Greek dish made with spinach and feta cheese, typically baked in layers of phyllo pastry

spanakopita

a Spanish dish that typically consists of bite-sized pieces of meat or vegetables

tapas

a type of appetizer that typically consists of oysters wrapped in bacon or ham

anges à cheval

a popular deep-fried appetizer made by slicing an onion to create a flower-like shape, dipping it in batter, and then frying until crispy

oignon en fleur

chicken wings coated in a spicy sauce and then deep-fried

ailes de buffalo

a simple appetizer or snack consisting of cheese served with crackers or crisp bread

fromage et craquelins

a breaded and fried piece of chicken typically served as a finger-sized appetizer or snack

doigt de poulet

a bite-sized appetizer made with a creamy crab filling enclosed in puff pastry

bouchée de crabe

a spicy appetizer made by stuffing jalapeño peppers with cream cheese or other fillings, then typically coated in breadcrumbs and deep-fried or baked until crispy

pêcheur de jalapeño

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

a tasty, triangular snack from India and other places, filled with seasoned potatoes, peas, and other ingredients

samosa

a mushroom cap that has been filled with a flavorful mixture of ingredients such as breadcrumbs, cheese, and herbs, and then baked until tender and crispy

champignon farci

a type of bread roll made from pizza dough that is typically tied in a knot shape, baked, and then brushed with garlic butter for flavor

nœud à l'ail

a thin stick of pastry containing cheese

bâton de fromage

a deep-fried appetizer made from breaded and fried sticks of mozzarella cheese

bâtonnet de mozzarella

a deep-fried Indian snack made from a batter of chickpea flour and various vegetables or meat

pakora

a potato that has been baked or fried, often filled with cheese, bacon, and other toppings, and served as a popular appetizer or snack

peau de pomme de terre

thick, triangular-shaped cuts of potatoes that are typically seasoned and baked or fried until crispy on the outside and soft on the inside

quartier de pomme de terre

a classic appetizer consisting of cooked shrimp served chilled with a tangy dipping sauce, often made of ketchup, horseradish, lemon juice, and Worcestershire sauce

cocktail de crevettes

a dish made from raw, finely chopped or minced salmon, typically seasoned with herbs, spices, and other flavorings

tartare de saumon

‌a potato cooked with its skin on

pomme de terre au four

a small, delicate sandwich typically made with thinly sliced bread, crusts removed, and filled with a variety of ingredients

sandwich à thé

a potato cooked and served with its skin on

pomme de terre au four