G

GALETON/GALETOU 
Coarse pancake.

GALETTE 
Round flat cake, pastry, open tart, hearth cake, savoury or sweet.

GALICIEN
Rich pistachio-flavoured cake.

GAMAY
Variety of black grape, used especially in the making of Beaujolais.

GAMBA
Name for large prawn.

GARBURE
Vegetable soup including cabbage, haricot, broad beans, garlic, herbs, sometimes chestnuts, with a piece of preserved goose, duck, ham, pork, or turkey added and served separately.

GARNI (-E)
Garnished.
On a menu. It often means served with vegetables and chips.

GARNITURE
Garnish
Servi avec garniture - served with vegetables.

GÂTEAU
Sponge or pastry cake, open tart, brioche etc.

GAUFRE
Waffle.

GAUFRETTE 
Pommes (de terre) gaufrette - lattice potato chips.

GELÉE
Jelly.

GENTIANE
Gentian mountain flowers used to flavour aperitifs and liqueurs. Also a liqueur or clear spirit made from gentians.

GEWÜRZTRAMINER 
Variety of white grape grown in Alsace, making characteristically spicy wine.

GIBIER
Game. Gibier d'eau - wild water fowl.

GIGOT
Hind leg. Leg of mutton and lamb usually specified as gigot d'agneau.

GINGEMBRE 
Ginger, the spice.

GIROFLE
Cloves, the spice.

GIROLLE
Name for type of fungus (chanterelle).

GIRONDE
Department equivalent to Bordelais, and estuary formed by the rivers Dordogne and Garonne.

GITE
Lodging. (Bordelais) The local name for a type of shellfish (phollade).

GLACE
Ice. Ice cream, also known as crème glacêe.

GLACE(-E)
Frozen. Iced. Ice-cold.
Glazed.
Iced cake.
Glacé of fruit

GLAÇON
Ice cube.

GOUGÈRE
Cheese-flavoured choux pastry.

GOURMET
Gourmet, connoisseur of food and wine.

GOURMAND (-E) 
Fond of food. Gourmand, epicure.

GOURMANDISE 
Sweetmeat, dainty. Processed cheese flavoured with kirsch, covered in nuts.

GOUSSE
Pod, shell, husk.
Gousse d'ail - clove of garlic.

GOÛT
Taste.

GOÛTER
To taste. Afternoon tea; to take tea.

GRAIN
Berry. Grain de raisin: grape. Grain de cassis: blackcurrant. Grains de café/ café en grains: coffee beans.
Poivre en grains: whole peppercorns.

GRAINE
Seed. Graines de pavot: poppy seeds.

GRAISSE
Fat; lard; dripping.

GRAND CRU 
Lit. 'great growth? Wine term used to denote superior merit. See also Bordeaux and Bourgogne.

GRAND MARNIER 
Orange-flavoured liqueur based on Cognac.

GRANITÉ
Grainy water ice with ice crystals sprinkled with sugar. From Italian 'granita'.

GRAPIAU
Thick pancake, either savoury, often of potato, or sweet; also known as sanciau.

GRATIN
Dish browned in the oven or under the grill, often sprinkled with breadcrumbs or cheese, to form a thin surface crust (e.g. sole au gratin).

GRATTE-CUL 
Rosehip, sometimes made into jam.

GRATUIT (-E) 
Free, without charge.

GRENADE
Pomegranate.

GRENADINE 
Bright-red syrup, supposedly pomegranate juice. Used as a sweetener in cocktails.

GRENOBLE 
Capital of the Isère department in Dauphiné. See also noix.

GRENOUILLE 
Frog.

GRIBICHE
Sauce gribiche: cold vinaigrette with hard-boiled egg yolks, gherkins, capers, served with cold fish; also known as sauce gaillarde, perhaps originally from Brive-la-Gaillarde in Limousin.

GRILLADE
Grill. Food which has been grilled.

GRILLE (-E) 
Grilled. Toasted bread.

GRILLETTES DE CANARD
Tiny crisp bits of duck, grilled.

GRILLONS
Leftover bits from cooking confits (preserves) of goose or pork.

GRIOTTE
Variety of cherry, bitter and bright red.

GRIS (-E)
Grey. Light rose colour, of wine. See also petit gris.

GROS(-SE)
Large; big.

GROS SEL
Coarse rock, sea salt. See also boeuf and chapon.

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