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Examples of French Vegetable Dishes
Chips de Citrouille (Fried Pumpkin Slices)
Tomates à la Provençale (Braised Tomatoes)
Soupe à L’oignon (Onion Soup)
Ratatouille (Vegetable soup)
Gratin Dauphinois (Baked Potato)
Champignons Grilles (Grilled Mushrooms)
Choufleur Momay (Cauliflower with Cheese Sauce)
Haricots verts au beurre (Buttered Green Beans)
Les Fruits
French
English
la banana
Banana
la pomme
Apple
l’orange (f)
Orange
la poire
Pear
le melon
Melon
la date
Raisin
Grapefruit
watermelon
le raisin
Grapes
la cerise
Cherry
le citron
Lemon
le citron vert
Lime

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la fraise
Strawberry
la framboise
Raspberry
la mûre
Blackberry
la myrtille
Blueberry
la pastèque
Watermelon
la pêche
Peach
la prune
plum
Most of the names of the fruits are similar to its English translation. 
However, take note that the French “le raisin” refers to the fruit off the
vines, as opposed to the dried fruit.
 
 
 
Les Viandes (Meat)
French Cuisine is known all over the world for its sophistication and close
attention to the smallest details. There are various meats and cuts used for
French cooking. Below is a list for your reference.
French
English
Le porc
Pork
Le bœuf
Beef

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Le poulet préparé
Dressed chicken
Le canard
Duck
La dinde
Turkey
L’agneau
Lamb
Le lapin
Rabbit
L’escargot
Snail
Le poisson
fish
Le venaison
Venison (deer meat)
Le veau
Veal (calf meat)
L’oie
Goose
La caille
quail
le faisan
pheasant
There are collective nouns used to categorize these ingredients. Meat is
referred to as “les viands” which can be any of the listed above. Poultry is
also collectively called “la vollaile” which can mean chicken or any of the
other examples such as quail and pheasant.
There are also various cuts of meat or parts used in French cooking.