ログイン
a dish of small amount eaten before the main part of a meal, originated in Italy
アンティパスト
a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite
アペリティフ
a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack
クルディテ
a course of sweet or savory dishes served between the main courses during a formal meal
アントレメ
the extra ingredients or accompaniments served with a main dish to enhance its flavor or texture
付け合わせ
the amount of food served to an individual at one time, typically from a larger dish or container
サービング
a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner
ジャルディニエール
the amount of food that remains uneaten after a meal and is typically saved for later consumption
残り物
a mixture of various fruits or vegetables, typically diced and often served in a sweet syrup or dressing
マセドワーヌ
a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks
メダリオン
an extra amount of food that is served with the main course, such as salad
サイドディッシュ
a food eaten for dessert, typically characterized by its sugary nature such as cakes, cookies, or ice cream
甘いもの
(of activities, events, etc.) done or taking place in the open air or outdoors
屋外の
relating to the food or dishes specifically chosen or prepared to mark a special occasion or event
祝賀の
(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible
軽い
