Well known (safe) French dishes most Aussies would be familiar
with
le boeuf bourguignon - beef stew (Burgundy)
la bouillabaisse - fish stew (Provence)
le cassoulet – meat (pork/duck) and bean (haricot) casserole
(Languedoc)
le coq au vin - chicken in red wine sauce
une crêpe - very thin pancake
la salade niçoise - mixed salad with anchovies, tuna, and hard-boiled
eggs
la soupe à l'oignon - French onion soup (not out of a packet)
la tarte tatin - upside-down apple pie
un croque-monsieur - ham and cheese sandwich (sounds flasher than
it is)
un croque-madame - ham and cheese sandwich topped with fried egg
la piperade - tomato and bell pepper omelette (Basque)
le foie - liver (used in pate)
If in doubt order the Entrecote avec Frites (sirloin
steak and chips) and if you like it well done then tell them bien
cuit (well done). Beware! The French will never understand the Australian
habit of incinerating meat so the Aussie well done does not exist
in France. The best one could ever hope for is medium. Good news for
rare steak lovers however. Thre is one beyond rare and that is called
bleu. The steak is effectively just waved over the pan then served.
Another couple of dishes for the squeamish to avoid is Steak
Tartare (literally half a pound of raw mince with a raw egg
cracked on top.spends a couple of seconds on each side.
Carpaccio is finely sliced raw beef and is often sent back to the
kitchen by unsuspecting Aussies.
Traditional French dishes suitable for the more adventurous
palette
le foie gras - goose liver (tastes delicious – don’t
think about how its made)
la pissaladière - onion and anchovy pizza (Provence)
la salade (de) chèvre - green salad with goat cheese on toast
des abats - giblets, offal
des algues - seaweed
une andouillette - chitterling sausage popular around Lyon - offal
good!
des béatilles - assorted organ meats
le boudin - blood sausage/pudding
la cagouille - snail
la cervelle - brains
des civelles - spaghetti-like baby eels
le civet - game stew thickened with blood
la crête de coq - rooster's comb
des cuisses de grenouille - frogs' leg
un escargot - snail
le gésier - gizzard often found in Salade Landaise (very
nice)
la langue - tongue
le rognon - kidney
le sang - blood
le steak tartare - made with raw, mashed beef
la tête - head
des tripes - tripe (stomach lining)
le veau - veal
la viande de cheval - horsemeat (not widely eaten
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