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Galantine: classical preparation of
boned meat or whole poultry that is stuffed or rolled,
cooked, then glazed with gelatin and served cold.
Galette: round flat pastry, pancake, or cake; can also
refer to pancake-like savory preparations; in Brittany
usually a savory buckwheat crêpe, known as blé
noir.
Galette bressane, galette de Pérouges: cream
and sugar tart from the Bresse area of the Rhône-Alpes.
Galette des rois: puff pastry filled with almond pastry
cream, traditional Twelfth Night celebration cake.
Galinette: tub gurnard, Mediterranean fish of the mullet
family.
Gamba: large prawn.
Ganache: classically a rich mixture of chocolate and
crème fraïche used as a filling for cakes
and chocolate truffles; currently may also include such
flavorings as wild strawberries and cinnamon.
Garbure: a hearty stew that includes cabbage, beans,
and salted or preserved duck, goose, turkey or pork;
specialty of the southwest.
Gardiane: stew of beef or bull (toro) meat, with bacon,
onions, garlic, and black olives; served with rice;
specialty of the Camargue, in Provence.
Gargouillau: pear cake or tart; specialty of northem
Auvergne.
Garni(e): garnished.
Garniture: garnish.
Gasconnade: roast leg of lamb with garlic and anchovies;
specialty of the southwest.
Gaspacho: a cold soup, usually containing tomatoes,
cucumber, onions, and sweet peppers; originally of Spanish
origin.
Gâteau: cake.
basque: a chewy sweet cake filled with pastry cream
or, historically, with black cherry jam; also called
pastiza; specialty of the Basque region.
breton: a rich round pound cake; specialty of Brittany.
opéra: classic almond sponge cake layered with
coffee and chocolate butter cream and covered with a
sheet of chocolate; seen in every pastry shop window.
Saint-Honoré: classic cake of choux puffs dipped
in caramel and set atop a cream-filled choux crown on
a pastry base.
Gaude: thick corn-flour porridge served hot, or cold
and sliced, with cream.
Gaufre: waffle.
Gave: southwestern term for mountain stream; indicates
fish from the streams of the area.
Gayette: small sausage patty made with pork liver and
bacon, wrapped in caul fat and bacon.
Gelée: aspic.
Gendarme: salted and smoked herring.
Genièvere: juniper berry.
Génoise: sponge cake.
Gentiane: gentian; a liqueur made from this mountain
flower.
Germiny: garnish of sorrel. Also, sorrel and cream soup.
Germon: albacore or long-fin tuna.
Gésier: gizzard.
Gibassier: round sweet bread from Provence, often flavored
with lemon or orange zest, orange-flower water, and/or
almonds. Also sometimes called fougasse or pompe à
l'huile.
Gibelotte: fricassee of rabbit in red or white wine.
Gibier: game, sometimes designated as gibier à
plume (feathered) or gibier à poil (furry).
Gigot (de pré salé): usually a leg of
lamb (lamb grazed on the salt meadows along the Atlantic
and Normandy coasts).
Gigot de mer: a preparation, usually of large pieces
of monkfish (lotte) oven-roasted like a leg of lamb.
Gigue (de): haunch (of) certain game meats.
Gillardeau: prized oyster raised in Normandy and finished
in claires, or fattening beds on the Atlantic coast.
Gingembre: ginger.
Girofle: clove.
Girolle: prized pale orange wild mushroom; also called
chanterelle.
Givré; orange givré: frosted; orange sherbet
served in its skin.
Glace: ice cream.
Glacé: iced, crystallized, or glazed.
Gnocchi: dumplings made of choux paste, potatoes, or
semolina.
Goret: young pig.
Gougère: cheese-flavored choux pastry.
Goujon: small catfish; generic name for a number of
small fish. Also, preparation in which the central part
of a larger fish is coated with bread crumbs, then deep
fried.
Goujonnette: generally used to describe a small piece
of fish, such as sole, usually fried.
Gourmandise(s): weakness for sweet things; (sweetmeats
or candies).
Gousse d'ail: clove of garlic.
Gousse de vanille: vanilla bean.
Goût: taste.
Goûter (le): to taste, to try; (children's afternoon
snack).
Graine de moutarde: mustard seed.
Graisse: fat.
Graisserons: crisply fried pieces of duck or goose skin;
cracklings.
Grand crème: large or double espresso with milk.
Grand cru: top-ranking wine.
Grand veneur: "chief huntsman"; usually a
brown sauce for game, with red currant jelly.
Granité: a type of sherbet; a sweetened, flavored
ice.
Grappe (de raisins): cluster; bunch (of grapes).
Gras (marché au): fatty; (market of fattened
poultry and their livers).
Gras-double: tripe baked with onions and white wine.
Gratin: crust formed on top of a dish when browned in
broiler or oven; also the dish in which such food is
cooked.
Gratin dauphinoise: baked casserole of sliced potatoes,
usually with cream, milk, and sometimes cheese and/or
eggs.
Gratin savoyarde: baked casserole of sliced potatoes,
usually with bouillon, cheese, and butter.
Gratiné(e): having a crusty, browned top.
Gratinée lyonnaise: bouillon flavored with port,
garnished with beaten egg, topped with cheese, and browned
under a broiler.
Grattons, grattelons: crisply fried pieces of pork,
goose, or duck skin; cracklings.
Gratuit: free.
Grecque, à la: cooked in seasoned mixture of
oil, lemon juice, and water; refers to cold vegetables,
usually mushrooms.
Grelette, sauce: cold sauce with a base of whipped cream.
Grelot: small white bulb onion.
Grenade: pomegranate.
Grenaille: Refers to small, bite-size new potato of
any variety.
Grenadin: small veal scallop.
Grenouille (cuisse de): frog (leg).
Gressini: breadsticks, seen along the Côte-d'Azur.
Gribiche, sauce: mayonnaise with capers, cornichons,
hard-cooked eggs, and herbs.
Grillade: grilled meat.
Grillé(e): grilled.
Griotte: shiny slightly acidic, reddish black cherry.
Grisotte: parasol mushroom with a delicate flavor; also
called champignon à la bague. cocherelle. and
coulemelle.
Grive: thrush.
Grondin: red gurnard, a bony ocean fish, a member of
the mullet family, used in fish stews such as bouillabaisse.
Groin d'ane: "donkey's snout"; Lyonnais name
for a bitter winter salad green similar to dandelion
greens.
Gros sel: coarse salt.
Groseille: red currant.
Gruyère: strictly speaking, cheese from the Gruyere
area of Switzerland; in France, generic name for a number
of hard, mild, cooked cheeses from the Jura, including
Comté, Beaufort, and Emmental.
Gyromite: group of wild mushrooms, or gyromitra, known
as false morels.
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