Aioli
a cold sauce made of garlic, egg and olive oil, basically a garlic-flavoured mayonnaise.

Confit
a method of preserving where the meat is salted and slowly cooked, and then stored in its own fat.

Florentine
dishes containing spinach and sometimes a cream sauce

Gratine
with toasted cheese or crumb topping

Brule
burned

Fume
smoked

Abats
organ meats

Canard
duck

Coq au vin
chicken stewed in wine sauce

Coquille Saint-Jacques
sea scallop

Cuisses de Grenouille
frog's legs

Jambon
ham; also refers to thigh or shoulder of meat, usually pork

Tartare
chopped raw meat with egg, onion, parsley and capers

Tornedos
beef filet (center cut)

Desserts

Creme brule
custard with carmelized sugar topping

Glace
ice cream