F

FAISAN
Pheasant.

FARCE
Stuffing, forcemeat.

FARCI(-E)
Stuffed.

FARINE
Flour.

FAUX-FILET 
Part of sirloin, of beef. Also known as contre-file.

FENOUIL
Fennel. Vegetable or herb with aniseed flavour.

FENOUILLETTE 
Liqueur made from fennel seeds.

FENUGREC 
Fenugreek.

FERMÉ (E) 
Closed.

FEU
Fire, heat.

FEUILLANTINE 
Small light pastry.

FEUILLE
Leaf.

FEUILETTE(-E) 
Made of puff pastry (pâte feuilletée).
Feuilletée - puff pastry, often diamond or crescent-shaped and filled with a mixture.

FEVE (DE/DU MARAIS)
Broad bean.

FICELLE
String.
Very thin long loaf.

FIGUE
Fig.

FILET
Fillet of meat.

FIN (-E)
Fine, high quality. Thin.

FINE DE CLAIRE 
Oysters raised in a special basin, usually in Marennes.

FINES HERBES 
A mixture of finely chopped herbs, usually parsley. Chervil, chives and tarragon are used especially in omelettes.

FLAGEOLET 
Flageolet.
Flageolet bean.

FLAGNARDE/FLAUGNARDE/FLOGNARDE 
Sweet flan or thick jam pancake in Auvergne and Limousin.

FLAMBE (-E) 
Flamed, sprinkled with spirit and set alight.

FLAMICHE/FLAMIQUE
Flemish.
Leek and cheese tart, with variations including pumpkin.

FLAMME(R)KUECHE 
Bacon, cream and onion flan, sometimes with cheese. Also known as tarte flambée coming from Alsace.

FLEUR
Flower. Finest.

FLORENTINE
Florentine-style. Served on a spinach bed, usually covered with cheese sauce.

FOIE
Liver.

FOIE GRAS 
Fat liver.

FONDANT (-E) 
Melting.
Small croquette of puréed vegetables or cream and cheese.
Fondant icing for cakes and buns.

FONDU(E) 
Melted.
Vegetables cooked gently and lengthily until melted to a pulp.
Cheese mixed with milk, flour and other ingredients and eaten hot or cold with potatoes. Also known as régal de Marchois.

FONDUE
Cheese fondue. Gruvère cheese melted in white wine and flavoured with kirsch in the version made popular by the Swiss.
Fondue de Franche-Comte adds eggs and leaves out the kirsch.

FORT (-E)
Strong.

FOUGASSE 
Rich cake.

FOURCHETTE 
Fork. Wishbone, of poultry.

FOURRE (-E) 
Stuffed.

FRAIS (FRAÎCHE) 
Cool. Fresh. Fresh, of cheese.

FRAISE
Strawberry.

FRAMBOISE 
Raspberry. Also a spirit made from raspberries, especially in Alsace.

À LA FRANÇAISE 
French-style. French.

FRAPPÉ(-E) 
Iced. Chilled. Served on crushed ice of wine or fruit.

FRIANDISE 
Sweet, candy.
Petit four.

FRISE (-E)
Curly.
Frisée - short for curly endive.

FRIT (-E)
Fried.
Pommes (de terre) frites - chips, French fries, often known as just frites. Oeufs frits - deep-fried eggs.

FROID (-E)
Cold. Cool.

FROMAGE
Cheese.
Originally, moulded food of any kind. Derived from forme shape.
Ice creams were called fromages glacés.
Bavarois was known as fromage bavarois.

And the old usage survives in fromage de porc de tête - brawn.

FROMAGE DE PORC/DE TÊTE 
Brawn, head cheese, chopped pig's head in jelly.

FROTÉE
Egg and bacon tart.

FRUIT
Fruit.

FRUITERIE 
Fruit shop, greengrocers.

FRUITS DE MER 
Seafood.

FUMÉ (-E)
Smoked, cured fish and meat.

Inspired by a dear book to me I discovered in Le Prieure Bourg Charente
The taste of France. A dictionary of French food & Wine
Published in 1982