Glossary A

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Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise.

Allumette is a French term which means "matchsticks"- vegetable strips cut into matchstick sizes in length and width.

Amuse-bouche is a French term which means appetiser to stimulate the palate.

Amuse-gueule is a French term which means appetiser, a bite-size snack, to stimulate the palate.

Anglaise sauce is a French term literally means "English sauce".

Aplatir French term that means to beat and flatten a small piece of meat, a steak or a fish the purpose of which is for tenderising it.

  1. Aromate
  2. Arroser
  3. Asperges
  4. Assaisonner