Fine dining borrows a lot of things from French cuisine, including many French terms. You may know what most of these words mean, but do you know how to say them right? This quick rundown will help you avoid feeling foolish when you order your meal.
In this video from the ZAGAT YouTube channel, Eamon Rockey, the general manager of Betony in New York City, demonstrates the right way to say some common fine dining terms, while also explaining what they mean. Here are the words Rockey covers:
- Hors d’oeuvre (or-derve): an appetiser.
- Amuse-bouche (a-moos-boosh): a small, single hors d’oeuvre.
- À la carte (ah-la-cart): “from the card”, generally meaning you can order individual items off the menu.
- Foie gras (fwah-graw): fatty liver.
- Apéritif (ah-pair-ah-teef): the first thing you drink before a meal. Could be a cocktail, beer, or any other pre-meal beverage.
- Du jour (dew-joor): “of the day.” Often used to describe a restaurant’s specials or soup of the day.
- Sommelier (saw-mul-yay): a trained and knowledgeable wine expert.
Now you’re ready to order with confidence no matter how fancy the place is.