This gluten free restaurant guide will prove indispensable when eating out at French establishments.
The terms in the list below are often used to describe particular cooking methods that are not suitable for those of us on a gluten free diet. If you are heading out for a meal in the near future it may be worth printing this page and taking it with you, for reference, or bookmarking it on your mobile device.
Menu itemA la king |
DescriptionFood that is generally served in a white sauce with mushrooms, green peppers, and pimentos - often served over toast |
a pissaladière |
onion and anchovy pizza or tart |
Au Gratin |
A dish covered with a sauce or breadcrumbs or both, then browned under a grill or in the oven |
Béchamel sauce |
Made from a roux of butter, flour and milk, often flavoured with nutmeg |
Beignets |
pastries made from deep-fried dough with fruit or vegetable filling |
Beurre Marie |
uncooked roux or dough used to thicken soups and sauces - half butter, half flour kneaded together |
Blanquette |
A stew of chicken, veal, or lamb where the cooking liquid is thickened and enriched with flour, butter, cream and egg yolks |
Blé |
wheat |
Chapelure |
dried breadcrumbs |
Chouquette |
sugar coated puff pastry ball |
Clafoutis |
baked fruit in batter |
en croute |
wrapped in a crust (either pastry or bread) and baked |
Escallop |
To cut into into thin slices or to bake food, usually a mixture with white sauce and topping of crumbs or crumbs and cheese, in a baking dish or casserole |
Fricassee |
Stewed meat in a white sauce |
Meuniere |
Fish coated in flour before being fried and served with a parsley and lemon sauce |
Mornay |
a cheese sauce, made with a base of béchamel sauce |
Navarin |
A French lamb or mutton with potatoes and vegetable stew |
Orge |
barley |
Pain |
bread |
Panade |
A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes |
Pâte brisée |
a flaky pastry dough |
Polonaise |
A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs |
Rissole |
enclosed in pastry or rolled in breadcrumbs |
Seigle |
rye |
Tartine |
dish served on bread |
un croque-monsieur |
ham and cheese sandwich |
Veloute |
a "velvety" sauce, made form 1/2 stock and 1/2 roux - white sauce. often used as a fish sauce made from fish stock |
I do hope this gluten free restaurant guide to the menu helps you when you are eating out.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.