Paris is a city that tantalizes the senses with its rich culture, history, and above all, its food. Nestled among the cobblestone streets and historic landmarks are the beloved Parisian delicatessens, where locals and tourists alike can indulge in the finest culinary offerings. Whether you’re a culinary enthusiast or just a curious traveler, understanding the vocabulary of Parisian delicatessens will enhance your experience and deepen your appreciation of French cuisine. This article will take you through some essential terms and expressions that will help you navigate and enjoy the delectable world of Parisian food.
Basic Terms
To start, let’s cover some basic terms you will encounter in any Parisian delicatessen.
Charcuterie:
Charcuterie refers to prepared meat products, such as sausages, ham, pâtés, and other cured meats. The term is derived from the French words “chair” (flesh) and “cuit” (cooked). Charcuterie items are often enjoyed as part of a platter with cheeses, bread, and other accompaniments.
Fromage:
Fromage simply means cheese. France is renowned for its diverse range of cheeses, each with its own unique flavor and texture. In a delicatessen, you’ll find an extensive selection of fromages, from creamy Brie to pungent Roquefort.
Boulangerie vs. Pâtisserie:
A boulangerie is a bakery that primarily sells bread, such as baguettes, boules, and croissants. A pâtisserie, on the other hand, specializes in pastries and sweets, such as éclairs, tarts, and macarons. Some establishments may offer both, but knowing the distinction can help you find exactly what you’re craving.
Épicerie:
An épicerie is a specialty grocery store that sells a variety of gourmet foods, including spices, oils, vinegars, and other pantry staples. These shops often carry imported items and hard-to-find ingredients, making them a treasure trove for food lovers.
Meat and Fish
When it comes to meat and fish, Parisian delicatessens offer a wide array of high-quality options. Here are some terms you should know:
Boeuf:
Boeuf means beef. In a delicatessen, you might find various cuts of beef, such as entrecôte (ribeye steak) or filet (tenderloin). Beef is often used in classic French dishes like boeuf bourguignon or steak frites.
Porc:
Porc is the French word for pork. Common pork products include jambon (ham), saucisson (sausage), and rillettes (a type of pâté made from shredded meat). Pork is a staple in French charcuterie and is often enjoyed with mustard and cornichons (small pickles).
Agneau:
Agneau means lamb. Delicatessens may offer cuts like gigot (leg of lamb) or côtelette (chop). Lamb is a popular choice for roasting or grilling and is often seasoned with herbs like rosemary and thyme.
Volaille:
Volaille refers to poultry, including chicken (poulet), duck (canard), and turkey (dinde). In a delicatessen, you might find products like confit de canard (duck confit) or terrine de volaille (poultry terrine).
Poisson:
Poisson means fish. Fresh fish and seafood are often available in Parisian delicatessens, with popular options including saumon (salmon), thon (tuna), and crevettes (shrimp). Fish is commonly prepared with sauces like beurre blanc (white butter sauce) or served simply grilled.
Cheese
Cheese is a cornerstone of French cuisine, and Parisian delicatessens boast an impressive selection. Here are some key terms to help you navigate the cheese counter:
Affiné:
Affiné refers to the aging process of cheese. An affiné cheese has been aged to develop its flavor and texture. The length of aging can vary, with some cheeses being aged for just a few weeks and others for several years.
Bleu:
Bleu means blue, and in the context of cheese, it refers to blue-veined cheeses like Roquefort or Bleu d’Auvergne. These cheeses are known for their strong, tangy flavors and creamy textures.
Chèvre:
Chèvre is the French word for goat, and it refers to goat cheese. Chèvre can range from soft and fresh to aged and crumbly. It is often enjoyed with honey, herbs, or fruit.
Crème:
Crème means cream, and it is often used to describe cheeses with a creamy texture, such as Brie or Camembert. These cheeses have a soft, velvety interior and a bloomy rind.
Ferme:
Ferme means farm, and fromage fermier refers to farmstead cheese made on the same farm where the animals are raised. These cheeses are typically crafted using traditional methods and have unique, artisanal qualities.
Bread and Pastries
No visit to a Parisian delicatessen is complete without sampling the bread and pastries. Here are some terms to help you make your selections:
Baguette:
The iconic French bread, a baguette is a long, thin loaf with a crisp crust and soft interior. It is often enjoyed with butter, cheese, or charcuterie.
Croissant:
A croissant is a flaky, buttery pastry with a crescent shape. It is a staple of French breakfasts and can be enjoyed plain or filled with ingredients like chocolate or almond paste.
Pain:
Pain simply means bread. In addition to baguettes, you might find pain de campagne (country bread), pain complet (whole wheat bread), and pain aux noix (nut bread) in a delicatessen.
Éclair:
An éclair is a pastry made from choux dough, filled with cream, and topped with icing. Popular flavors include chocolate, coffee, and vanilla.
Macaron:
A macaron is a delicate, meringue-based cookie filled with ganache, buttercream, or jam. Macarons come in a variety of flavors and colors, making them a visually appealing and delicious treat.
Accompaniments and Condiments
To complement your selections, Parisian delicatessens offer a range of accompaniments and condiments. Here are some key terms:
Beurre:
Beurre means butter. French butter is often richer and creamier than its counterparts, making it a luxurious addition to bread and pastries.
Moutarde:
Moutarde is mustard. French mustards, such as Dijon and whole grain, are known for their bold flavors and are commonly used to enhance meats and sandwiches.
Confiture:
Confiture means jam. French jams are made from a variety of fruits, including strawberries, apricots, and figs. They are often enjoyed with bread or cheese.
Olives:
Olives are a popular snack and ingredient in French cuisine. Delicatessens may offer a variety of olives, such as green (vertes) or black (noires), often marinated with herbs and spices.
Tapenade:
Tapenade is a spread made from olives, capers, and anchovies. It is typically served on bread or crackers and makes a flavorful appetizer.
Beverages
Pairing the right beverage with your meal is an essential part of the French culinary experience. Here are some terms related to beverages you might find in a Parisian delicatessen:
Vin:
Vin means wine. France is famous for its wine, and you can find a wide selection of red (rouge), white (blanc), and rosé wines in a delicatessen. Each region has its own specialties, such as Bordeaux, Burgundy, and Champagne.
Champagne:
Champagne is a sparkling wine made in the Champagne region of France. It is often enjoyed on special occasions and pairs well with a variety of foods, from seafood to desserts.
Cidre:
Cidre means cider. French cider is typically made from apples and can be either sweet (doux) or dry (brut). It is a refreshing beverage that pairs well with cheese and charcuterie.
Eau:
Eau means water. You may find still (plate) or sparkling (gazeuse) water in a delicatessen. French mineral waters, such as Evian and Perrier, are popular choices.
Thé:
Thé means tea. French delicatessens often carry a selection of teas, including black, green, and herbal varieties. Tea is commonly enjoyed in the afternoon with pastries or light snacks.
Dining Etiquette
Understanding dining etiquette can enhance your experience in a Parisian delicatessen. Here are some tips to keep in mind:
Bon Appétit:
Before starting your meal, it is customary to say “Bon appétit” to your dining companions, wishing them an enjoyable meal.
Merci:
Merci means thank you. It is polite to thank the staff when they assist you or bring your order.
S’il Vous Plaît:
S’il vous plaît means please. Using this phrase when making requests shows politeness and respect.
À Votre Santé:
When toasting, it is common to say “À votre santé,” meaning “to your health.” This phrase is equivalent to saying “cheers” in English.
La Note:
La note means the bill. When you are ready to pay, you can ask for “la note, s’il vous plaît” to request the bill.
Conclusion
Exploring Parisian delicatessens is a delightful journey into the heart of French culinary traditions. By familiarizing yourself with the vocabulary and customs, you can fully immerse yourself in the experience and savor the rich flavors that Paris has to offer. Whether you’re enjoying a simple baguette with butter or indulging in a lavish charcuterie and cheese platter, the language of Parisian delicatessens opens up a world of gastronomic pleasures. Bon appétit!
