- FOOD:
- à la carte – On the card or menu (Refers to a restaurant menu items sold separately or individually usually in smaller portions)
- à la mode – Refers to serving a desert with ice cream (e.g., apple pie à la mode)
- Crème brûlée – Burnt cream (Refers to a desert with custard and caramelized sugar)
- Soupe du jour – Soup of the day
- Hors d'œuvre – Outside the [main] work (Refer to an appetizer)
- Vinaigrette – Vinegar (Refers to oil and vinegar salad dressing)
- Café – Coffee (A coffee shop)
- Café au lait – Coffee with milk
- Chic – Stylish or in fashion
- Entrée – Entrance (Refers to the first course of meal)
- Éclair – A cream and chocolate icing pastry
- Mousse – Foam (A whipped dessert or a hairstyling foam)
- Omelette – Omelet (Breakfast meal made with eggs)
- Roux - Cooked mixture of flour and fat used as a base in soups and gravies
- Sauté – Jumped (Quickly fry in a small amount of oil)
- Crêpe – A thin sweet pancake
- Croissant – A crescent-shaped bread made of flaky pastry
- Escargot – Snail (Often eaten as a food)
- Plat du jour – Dish of the day (a dish served in a restaurant on a particular day but which is not part of the regular menu)
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