table d'hôte - food that is served in a restaurant as a complete meal at a fixed price but with little choice of dishes, à la carte - choosing separate foods in a restaurant rather than having a complete meal, du jour - used in restaurants to describe a dish that is available on a particular day and is different from those available on other days, au gratin - cooked with a covering of cheese or breadcrumbs mixed with butter, crème brûlée - a sweet food made from custard (= a sweet, soft mixture of milk, eggs, and sugar) with hard, burnt sugar on top, courgette - a long, thin vegetable with a dark green skin, brasserie - a French-style restaurant that serves cheap and simple food, chocolatier - a person or company that makes or sells chocolate, compote - a sweet dish made of cooked fruit, confiture - a soft food made by cooking fruit or vegetables with sugar and water to preserve them, crêpe - a thin, light pancake, chevre - a cheese made from goat's milk, glacé - preserved in liquid sugar and then dried,

French words (food)

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