Glossary of French food terms

Back in the day, dining at Le Bec-Fin could be an intimidating experience for somebody unfamiliar with French cuisine. For starters, the menu was written in French, with a long, hard-to-remember interpretation provided by a tuxedoed waiter.

No more.

Today's menu is mostly in English with plenty of familiar ingredients, from artichokes to halibut and diver scallop. For the uninitiated, here's a cheat sheet of French terms you're still likely to see on the menu. Be adventurous, and your first experience at Le Bec-Fin will definitely not be your last.

Bordelaise: A classic French sauce made with red wine.

Brioche: A flaky pastry.

Consommé: Clear broth made from fish, meat or vegetables.

Escargot: If they were good enough for Lucy (remember when she went to Paris on "I Love Lucy"?), then why not give them a try? A true French staple, snails are often served in their shell with lots of butter and garlic. At Le Bec-Fin, they're out of the shell and baked with champagne garlic butter and crushed hazelnuts.

Foie Gras Terrine: A staple for avid Francophiles; rich goose-liver pate is a quintessentially French delicacy.

Gâteau: A delectable cake.

Genoise: Airy sponge cake, often soaked with liqueur.

Les Entrées: This isn't the main course, but the first, lighter course or appetizers.

Les Poissons: Fish/seafood course.

Les Viandes: Meat course.

Poulet: Tastes like chicken - because it is.

Souffle: A puffy baked cake made with egg yolks and beaten egg whites; can be sweet or savory.

Tarte Tatin: French (and perfect) version of good old American apple pie.