{"id":18582,"date":"2020-12-22T20:10:21","date_gmt":"2020-12-22T19:10:21","guid":{"rendered":"https:\/\/lefrancophile.com\/lexique-de-gastronomie-anglais-francais\/"},"modified":"2025-12-04T23:50:21","modified_gmt":"2025-12-04T22:50:21","slug":"lexique-de-gastronomie-anglais-francais","status":"publish","type":"post","link":"https:\/\/lefrancophile.com\/fr\/lexique-de-gastronomie-anglais-francais\/","title":{"rendered":"Lexique de Gastronomie anglais-fran\u00e7ais"},"content":{"rendered":"

Lexique de Gastronomie.<\/strong><\/span><\/h1>\n

Un lexique de gastronomie indispensable pour traduire les aliments anglais et fran\u00e7ais. <\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
A<\/strong><\/span>
\namandes
\nasperges<\/span>
\n<\/span><\/td>\n
\n<\/span>amandes
\nasperge<\/span><\/td>\n<\/tr>\n
B<\/strong><\/span>
\nbar
\nbetteraves
\npoivron en julienne
\nblanchir
\nblender
\nbowtie
\nbouillon (de poulet)
\n<\/span><\/td>\n
\nl<\/span>oup (bar)
\nbetteraves
\njulienne de poivrons
\nblanchir
\nmixeur
\np\u00e2tes noeud papillon
\nbouillon<\/span><\/td>\n<\/tr>\n
C<\/strong><\/span>
\nGraisse de cajou
\ncerfeuil
\nch\u00e2taigne
\npoitrines de poulet
\nr\u00e9frig\u00e9r\u00e9
\nciboulette
\nhach\u00e9
\nmorceaux
\ngirofle
\nchinois grossier
\ngros sel de mer
\nmanteau
\nc\u0153ur (pomme)
\namidon de ma\u00efs
\ncroustillant
\nbroy\u00e9es (tomates)
\nencro\u00fbt\u00e9 <\/span>
\n<\/span><\/td>\n
\n<\/span>couenne<\/span>
\ncerfeuil<\/span>
\nchata\u00eegne<\/span>
\npoitrine de poulet<\/span>
\nrefroidi<\/span>
\nciboulette<\/span>
\nhach\u00e9<\/span>
\nmorceaux<\/span>
\ngousse<\/span>
\npassoire \u00e0 gros tamis<\/span>
\ngros sel<\/span>
\nenduire
\ncoeur (pomme)
\nmaizena
\ncroustillant
\nconcass\u00e9e
\nencro\u00fbter<\/span><\/span><\/td>\n<\/tr>\n
D<\/strong><\/span>
\nproduits laitiers
\nd\u00e9glacer
\ndemi-glace
\nd\u00e9veiner
\nbrins d’aneth
\njeter
\ncuiller\u00e9e \u00e0 soupe
\ncuisson
\n\u00e9goutter
\n\u00e9goutter g
\narroser
\nsaupoudrer
\n<\/span><\/td>\n
\n<\/span>cr\u00e8me<\/span>
\nd\u00e9glacer<\/span>
\ndemi-glace<\/span>
\nenlever les veines<\/span>
\naneth<\/span>
\nJeter<\/span>
\ncuiller\u00e9e<\/span>
\nniveau de cuisson<\/span>
\n\u00e9goutter<\/span>
\nouttes de graisse<\/span>
\nhumecter<\/span>
\nsaupoudrer<\/span>
\n<\/span><\/td>\n<\/tr>\n
E<\/strong><\/span>
\naubergine
\n<\/span><\/td>\n
\n<\/span>aubergines<\/span><\/td>\n<\/tr>\n
F<\/strong><\/span>
\nflamb\u00e9
\nfarine
\nfigue
\nmousse
\n<\/span><\/td>\n
\n<\/span>flambeur<\/span>
\nfarine<\/span>
\nfigue<\/span>
\n\u00e9cume<\/span><\/span><\/td>\n<\/tr>\n
G<\/strong><\/span>
\ngarniture
\ngingembre
\ngla\u00e7age
\n<\/span><\/td>\n
\n<\/span>garnir<\/span>
\ngingembre<\/span>
\nbadigeonner<\/span><\/span><\/td>\n<\/tr>\n
H<\/strong><\/span>
\n<\/span>noisettes
\n<\/span><\/td>\n
\n<\/span>noisettes<\/span>
\n<\/span><\/td>\n<\/tr>\n
J<\/strong><\/span>
\njulienne
\n<\/span><\/td>\n
\n<\/span>julienne<\/span><\/td>\n<\/tr>\n
K<\/strong><\/span>
\nbouilloire
\n<\/span><\/td>\n
\n<\/span>bouilloire<\/span><\/td>\n<\/tr>\n
L<\/strong><\/span>
\nladdle
\nlayer
\nleaning pieces
\nleek
\nlid
\nlobster
\nlovage
\nlumps
\n<\/span><\/td>\n
\n<\/span>louche<\/span>
\ncouche<\/span>
\nmorceaux maigres<\/span>
\npoireau<\/span>
\ncouvercle<\/span>
\nhomard<\/span>
\nliv\u00e8che<\/span>
\ngrumeaux<\/span>
\n<\/span><\/td>\n<\/tr>\n
M<\/strong><\/span>
\nmoules
\nlotte
\n<\/span><\/td>\n
\n<\/span>moules<\/span>
\nlotte<\/span><\/span><\/td>\n<\/tr>\n
N<\/strong><\/span>
\nnoix de muscade
\n<\/span><\/td>\n
\n<\/span>noix de muscade<\/span><\/td>\n<\/tr>\n
O<\/strong><\/span>
\nchampignon de Paris
\n<\/span><\/td>\n
\n<\/span>vari\u00e9t\u00e9 de champignons chinois<\/span>
\n<\/span><\/td>\n<\/tr>\n
P<\/strong><\/span>
\npared
\npersil
\npeel
\npeppercorns
\npinch
\npinned
\npiping hot
\npips (apple)
\npitted
\nplum tomatoes
\npour
\nfeuilletage
\npur\u00e9e
\n<\/span><\/td>\n
\n<\/span>d\u00e9coup\u00e9, \u00e9pluch\u00e9<\/span>
\npersil<\/span>
\n\u00e9plucher<\/span>
\ngrains de poivre<\/span>
\npinc\u00e9e<\/span>
\n\u00e9pingl\u00e9<\/span>
\nbouillant<\/span>
\np\u00e9pins<\/span>
\n(prunes, olives) d\u00e9noyaut\u00e9es<\/span>
\ntomates oblongues<\/span>
\nverseur<\/span>
\np\u00e2te \u00e0 choux<\/span>
\n\u00e9craser<\/span>
\n<\/span><\/td>\n<\/tr>\n
Q<\/strong><\/span>
\ncaille
\n<\/span><\/td>\n
\n<\/span>caille<\/span>
\n<\/span><\/td>\n<\/tr>\n
R<\/strong><\/span>
\ngroseille
\nrin\u00e7age
\n<\/span><\/td>\n
\n<\/span>groseilles<\/span>
\nrincer<\/span>
\n<\/span><\/td>\n<\/tr>\n
S<\/strong><\/span>
\nselle
\nsarriette (s\u00e8che)
\nchercher
\nsans p\u00e9pins
\n\u00e9chalotes
\nmoule peu profond
\ntige
\neffiloch\u00e9 (confit de canard)
\ntamiser le tamis,
\nmijoter
\npo\u00eale
\n\u00e9cr\u00e9mer
\nsans peau
\nlisse
\nadoucir
\ncr\u00e8me fra\u00eeche
\npoint\u00e9
\nbrin
\nsaupoudrer
\ntige
\n\u00e0 la vapeur
\nremuer
\nbouillon (de poulet ou de poisson)
\nmarmite
\nsouche
\nbandes
\ntrucs
\ntourbillon
\n<\/span><\/td>\n
\n<\/span>selle<\/span>
\ncale<\/span>
\nsaisir \u00e0 feu vif<\/span>
\nsans p\u00e9pins<\/span>
\n\u00e9chalottes<\/span>
\nmoule \u00e0 fond plat<\/span>
\njarret<\/span>
\n\u00e9miett\u00e9<\/span>
\npassoire<\/span>
\nmijoter<\/span>
\npo\u00eble<\/span>
\n\u00e9cr\u00e9mer<\/span>
\nsans peau<\/span>
\nonctueux<\/span>
\nramollir<\/span>
\ncr\u00e8me \u00e9paisse<\/span>
\ntransperc\u00e9<\/span>
\nbrin<\/span>
\nsaupoudrer<\/span>
\ntige<\/span>
\ncuit \u00e0 la vapeur<\/span>
\nremuer<\/span>
\nbouillon (de poulet ou de poisson) <\/span>
\nmarmite<\/span>
\npasser au tamis<\/span>
\nlamelles<\/span>
\nfarcir<\/span>
\nrajouter (tourbillonner)<\/span>
\n<\/span><\/td>\n<\/tr>\n
T<\/strong><\/span>
\nvinaigre d’estragon
\n\u00e9paissir
\nthym
\nm\u00e9langer
\ntruffe
\nparer
\ncurcuma
\n<\/span><\/td>\n
\n<\/span>vinaigre \u00e0 l’estragon<\/span>
\n\u00e9paissir<\/span>
\nthym<\/span>
\nremuer, m\u00e9langer<\/span>
\ntruffe<\/span>
\nparer<\/span>
\nsafran<\/span>
\n<\/span><\/td>\n<\/tr>\n
V<\/strong><\/span>
\nvenaison
\n<\/span><\/td>\n
\n<\/span>chevreuil<\/span><\/td>\n<\/tr>\n
W<\/strong><\/span>
\nfouet
\nwrap
\n<\/span><\/td>\n
\n<\/span>battre<\/span>
\nenvelopper<\/span><\/span><\/td>\n<\/tr>\n
Y<\/strong><\/span>
\nRendement
\njaune d’\u0153uf
\n<\/span><\/td>\n
\n<\/span>rendre<\/span>
\njaune d’oeuf<\/span><\/span><\/td>\n<\/tr>\n
Z<\/strong><\/span>
\ncourgettes <\/span><\/td>\n
\n<\/span>courgettes<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Lexique de Gastronomie. Un lexique de gastronomie indispensable pour traduire les aliments anglais et fran\u00e7ais. A amandes asperges amandes asperge B bar betteraves poivron en julienne blanchir blender bowtie bouillon (de poulet) loup (bar) betteraves julienne de poivrons blanchir mixeur p\u00e2tes noeud papillon bouillon C Graisse de cajou cerfeuil ch\u00e2taigne poitrines de poulet r\u00e9frig\u00e9r\u00e9 ciboulette […]<\/p>\n","protected":false},"author":24,"featured_media":10010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2871],"tags":[],"class_list":{"0":"post-18582","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-guides-gastronomiques"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t