DIET | DETECTIVE^®

Tired of fumbling with a menu in a foreign language, trying to decipher what’s being offered? It’s hard enough to watch your fat and calorie intake when you’re eating out. It’s only worse when you can’t understand what to choose from.

Not anymore! We've taken the liberty of translating some common French foods into English below so you know what each dish contains.

This list will give you clues as to which menu items to stay away from and which ones are healthier choices. But it is NOT all-inclusive. Don't be shy about asking the waiter to translate if you don't understand something.

a la nicoise
contains tomatoes, black olive, garlic, and anchovies in the cooking style of Nice

a la provencal
contains garlic, tomatoes, and olive oil in the cooking style of Provence; may also contain onions, olives, mushrooms, anchovies and eggplant

au Gratin
food (such as potatoes) that is baked after being topped with cheese or bread crumbs

au Jus
served in its natural juices

beurre
butter

béarnaise
sauce made from vinegar, wine, tarragon, shallots, egg yolks and butter; served with meat, fish, eggs and vegetables

béchamel
basic white sauce made by stirring milk into a butter-flour mixture called a roux

bordelaise
sauce made with red or white wine, brown stock, bone marrow, shallots, parsley and herbs; usually served with broiled meats

brioche
rich yeast bread made with butter and eggs

cassoulet
white bean and meat dish that is covered and cooked very slowly

cordon bleu
thin layers of chicken or veal topped with a slice of ham and Swiss cheese, and then another meat layer; the stacked meats and cheese are breaded and sautéed

crème
cream

crout
literally "crust," but usually refers to a hollowed out piece of bread (or pastry) that is refilled with food

crudités
raw seasonal vegetables, frequently accompanied with a dipping sauce; often served as an appetizer

en brochette
cooked on a skewer

en croûte
wrapped in pastry and baked.

flambé
flamed or flaming; sprinkling foods with liquor and igniting them just before serving

foie gras
goose liver

hollandaise
creamy sauce made with butter, egg yolks, and lemon juice; served with vegetables, fish and egg dishes

vichyssoise
a cold soup made from potatoes, leeks, and cream

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