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In France, good food translates to mean pleasure and a welcoming embrace.
While many of the nation’s most famous dishes are highly approachable, if you don’t understand France’s culinary terminology, French cuisine may feel intimidating.
To overcome the language barrier surrounding French food, we’ve translated that you’re likely to come across while cooking, eating out or shopping so that you know the precise meaning. That way, you can know exactly what you’re eating and derive a greater sense of comfort from French cuisine.
1. Vichyssoise
The French culinary term ‘vichyssoise’ may ooze sophistication but it actually refers to a very popular, humble dish that’s otherwise known as potato and leek soup.
The big difference between this potato and leek soup and others from around the world is that it’s traditionally served cold. Vichyssoise is also made with chicken stock and cream, and comes garnished with chopped chives.
In episode 10 of on SBS, the French-Australian chef Guillaume Brahimi visits Chaîne des Puys and celebrates the beauty of vichyssoise. He creates an upscale version of the cold soup that he finishes with horseradish cream and caviar for the ultimate feeling of cold soup decadence.
2. Crème Anglaise
Crème Anglaise (or just simply referred to as ‘Anglaise’) is the French term that means English cream. In Australia and America, English cream denotes pouring custard.
Although the culinary term ‘crème Anglaise’ suggests that it is custard – and technically it is – there is a slight difference between it and American-style custards. American custard should be thicker than a crème Anglaise and use more milk or cream.
3. Rémoulade
Rémoulade is a traditional French condiment or cold sauce that literally means ‘mayonnaise with mustard’.
You could say it’s similar to tartar sauce in that both are mayonnaise-based sauces that pair well with seafood. However, tartar sauce usually features limited ingredients while rémoulade recipes are customisable. Built upon a basic mayonnaise, rémoulade can include many ingredients like chopped pickles or piccalilli, herbs, horseradish, paprika, anchovies and capers.
have been also adapted for use in other cuisines, including Cajun/Creole, Danish and Swedish. For example, there’s a New Orleans-style rémoulade, which includes chopped hard-boiled eggs. Danish cuisine adds curry powder and chopped vegetables to its version, while a Swedish-style rémoulade uses Greek yoghurt instead of mayonnaise.
4. Sablé
The French word ‘sablé’ translates to mean sand or sandy in English. Yet, a sablé, in the context of food, refers to a French-style cookie that resembles shortbread.
When you make sablé, you rub cold butter into flour and sugar to create a sandy texture that forms the base of a sablé biscuit. A sablé should also crumble like sand when you bite into it.
5. Coulis
If you see coulis mentioned on a menu, just remember its simple meaning – it’s a light sauce made from pureed fruits or vegetables.
So a raspberry coulis that’s served with your dessert of choice is no more than a sauce made with pureed raspberries. It should not contain any skin or seeds, and it should taste ultra-smooth. There’s really nothing more to it than that!
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