Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.
Omelette - a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
Consommé- A clear soup made from concentrating stock ort broth.
En croûte- A dish that has been wrapped in pastry dough then put in the oven to bake.
Tarte tatin- An upside-down tart with apples that are caramelized before the tart is cooked
À la vapeur- means steamed. This describes the technique usually used to cook fish and other lean meats.
Aïoli - A traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. It is similar to mayonnaise.
Au Bain-marie- A water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point.
Bavarois- A delicate cream dessert with a crème Anglaise base made from either milk, cream or a fruit puree and then aerated with whipped cream and whipped egg whites before being set in the refrigerator with gelatin.
Blanchir/To blanch You blanch vegetables by submerging them briefly in boiling, salted water and then remove them as soon as they are semi-tender. Salt in the water helps vegetables keep their vibrant original hue. Plunge the blanched vegetables into a bowl filled with ice to set their color and prevent further cooking.
escalope A piece of meat thinned out with a mallet or a rolling pin.
roux A mixture of flour and a fat of some sort (butter or an oil).
Le Steak Tartare An unusual dish, made up of raw chopped meat, herbs, and spices.