Pronunciation Guide to Divine French Food284
Baguette [ba.gɛt]
The quintessential French bread, pronounced with a guttural "g" and a silent "e." Bite into its crisp crust to savor the soft, airy interior.
Croissant [krwa.sɑ̃]
The buttery, flaky pastry that defines French breakfast. Pronounce the "s" like a "z" and the nasal "n" with a slight buzz.
Escargot [ɛʁ.go]
Pronounced with rolled "r"s, this delicacy of snails cooked in garlic and parsley is a culinary adventure.
Crème brûlée [kʁɛm bʁ]
A silky custard with a caramelized sugar crust, where the "brûlée" refers to the burnt sugar. Pronounce the "u" in "brûlée" as in "cru."
Macaron [.ʁɔ̃]
The vibrant, delicate meringue-based cookie. The nasal "o" creates a rounded vowel sound, while the "n" is silent.
Crêpes [kʁɛp]
Thin, versatile pancakes that can be filled with savory or sweet ingredients. Pronounce the "r" subtly.
Brie [bʁi]
A soft, creamy cheese named after the Brie region. Pronounce the "i" as in "deep," and let the "e" at the end fade.
Bouillabaisse [.bɛs]
A rich fish stew from Provence. Pronounce the "s" like a "z" and the "e" at the end as silent.
Ratatouille [ʁ]
A vibrant vegetable stew from Nice. The "u" in "tu" is silent, and the "i" at the end is pronounced as a short "e."
Quiche Lorraine [kiʃ lɔ.ʁɛn]
An egg and cheese tart from the Lorraine region. Pronounce the "ch" in "quiche" as a hard "k," and the "e" at the end of "Lorraine" is silent.
Foie gras [fwa gʁa]
A luxurious liver pâté from fattened goose or duck liver. Pronounce the "f" in "foie" as an "f," and the "g" in "gras" as a soft "g."
Magret de canard [ma.gʁɛ də ʁ]
Pan-seared duck breast. Pronounce the "g" in "magret" as a hard "g," and the "r" in "canard" as a soft "r."
Coq au vin [kɔk o vɛ̃]
A classic French stew of chicken braised in red wine. "Coq" means "rooster," and the "v" in "vin" is pronounced as a "w."
Tarte Tatin [taʁt ta.tɛ̃]
A caramelized apple tart named after the Tatin sisters. Pronounce the "te" in "Tatin" as "te-tan," and the "n" is silent.
2024-12-31
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