Liste de Mots Niveau C1 - Prenons une Bouchée !

the art, science, or activity of exploring how to prepare and eat good food

gastronomie

a small restaurant that is not expensive

bistrot

a store where chocolate, sweets, etc. are sold

confiserie

a small restaurant

café-restaurant

a service where one can shop or do business without leaving one's vehicle, such as fast-food restaurants, pharmacies, etc.

drive

an area in a public place such as a shopping mall, etc. where multiple small restaurants are located

restaurants, espace restauration

a substance high in fat and found in blood and most body tissues, a high amount of which correlates with an increased risk of heart disease

cholestérol

(of food) containing or cooked in a lot of oil

gras

(of food) containing a lot of oil

huileux, graisseux, gras

pleasing or agreeable to the sense of taste

savoureux

(of food, particularly cake and bread) not fresh anymore, due to exposure to air or prolonged storage

rassis

lacking flavor or an interesting taste

fade, insipide

(of food) easy to chew or cut

tendre

tasting very good

délicieux

(of a restaurant, store, etc.) providing customers with the chance to serve themselves and then pay for it

en libre-service, en self-service

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

entrée, amuse-gueule, hors-d'œuvre

the main segment of a meal

plat principal, plat de résistance

a type of food or drink or other product that a place is known for because it is delivered in high quality

spécialité

a menu in which each dish has a separate price

à la carte

someone who enjoys and knows about food and wine very much

gourmet

a person who buys something from a place or visits it very often

habitué, habituée

a dish of a tortilla wrapped around a mixture of ground meat or beans, originated in Mexico

burrito

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

caviar

a thin slice of meat that is coated with breadcrumbs and then fried

escalope de veau panée

a dish that consists of a pancake that is filled with vegetables and sometimes meat and then fried until crispy, originated in China

rouleau de printemps

a dish of small rolls or balls of cold cooked rice flavored with vinegar and garnished with raw fish or vegetables, originated in Japan

sushi

a dish that consists of a folded tortilla filled with ground meat, beans, etc., originated in Mexico

taco

a type of dark-red wine with a sweet taste, originated in Portugal

porto

to treat someone to meals and drinks, typically in a luxurious or extravagant manner

inviter à manger

a type of beer that is dark in color and does not contain bubbles

ale

a drink made with pineapple, coconut, and rum

piña colada

a drink served with a lot of small pieces of ice

boisson glacée

a type of light beer, flavored with hops

pils, pilsner