How French Influences Global Cuisine: Key Terms Explained
From 'sous-vide' to 'à la carte': How French shaped the way we eat
Alex C-J•
French cuisine isn’t just about baguettes and croissants - it’s a language of its own. Many of the terms chefs and food lovers use daily come straight from French kitchens. Here’s a breakdown of the most influential ones.
Cooking Techniques
Sous-vide
/su vid/
“Under vacuum”
A method of cooking food sealed in airtight bags at precise temperatures in a water bath. Popularised by high-end restaurants, it ensures even cooking.
Sauté
/so.te/
“Jumped”
To fry quickly in a small amount of oil over high heat, tossing the food to prevent burning. Essential for stir-fries and delicate vegetables.
Confit
/kɔ̃.fi/
“Preserved”
Traditionally, meat slow-cooked in its own fat (like duck confit). Now used more broadly for anything slow-cooked in fat or oil.
Menu Staples
À la carte
/a la kaʁt/
“From the menu”
Ordering individual dishes rather than a set meal. The opposite of a prix fixe (fixed price) menu.
Amuse-bouche
/a.myz.buʃ/
“Mouth amuser”
A small, complimentary appetiser served before a meal. Often a chef’s creative showcase.
Mise en place
/mi.z‿ɑ̃ plas/
“Everything in its place”
The practice of preparing and organising ingredients before cooking. A mantra for professional kitchens.
Pastry & Baking
Pâtisserie
/pa.ti.sʁi/
“Pastry shop”
The art of French pastry-making, encompassing everything from croissants to éclairs. Also refers to the shop itself.
Crème pâtissière
/kʁɛm pa.ti.sjɛʁ/
“Pastry cream”
A thick custard used in desserts like fruit tarts and mille-feuille. Different from crème anglaise (pouring custard).
Choux
/ʃu/
“Cabbage (referring to shape)”
A light, airy pastry dough used for éclairs, profiteroles, and gougères. Puffs up when baked due to high moisture content.
Sauces & Foundations
Roux
/ʁu/
“Reddish-brown”
A mixture of flour and fat (usually butter) used to thicken sauces like béchamel or gravy. The base of many French sauces.
Fond
/fɔ̃/
“Base”
The caramelised bits left in a pan after cooking meat or vegetables. Deglazed with liquid to make sauces.
Bouquet garni
/bu.kɛ ɡaʁ.ni/
“Garnished bouquet”
A bundle of herbs (usually thyme, bay leaf, and parsley) tied together and used to flavour stocks and stews.
Fun fact: The ‘mother sauces’ of French cuisine (béchamel, velouté, espagnole, hollandaise, and tomato) are the foundation for countless derivatives. Mastering them is a rite of passage for chefs.
Beyond the Kitchen
French culinary influence isn’t limited to food - it’s in the dining experience too. Terms like sommelier (wine steward), maître d’ (short for maître d’hôtel, the head waiter), and even service compris (service included) have shaped hospitality worldwide.
