Useful Restaurant Vocabulary
| Andouillette | Pork organs stuffed in intestines….sausage-like |
| Boudin | Pig’s blood sausage |
| Choucroute | Sauerkraut served with pork |
| Confit de Canard | Duck leg preserved in its own fat |
| Crevettes | Shrimp |
| Lapin | Rabbit |
| Magret de Canard | Breast of duck, very much like a red meat |
| Moules | Mussels |
| Fruits de mer | Variety of shellfish |
| Ris de Veau | Thymus gland of a calf |
| Poulet | Chicken |
| Jambon | Ham |
| Steak-frites | Steak w/ French fries |
| Saumon | Salmon |
| Thon | Tuna |
| Poisson | Fish |
| Steak Tartare | Raw hamburger w/ lots of spices |
| Glace | Ice cream |
| Profiteroles | Cream puffs served w/ ice cream |
| Gateau | Cake |
