Page 14 - HandbookMarch1

LE BON MOT

Basic Language Skills

RESTAURANT

Breakfast/Lunch/Dinner Le petit déjeuner (loe petee day-juhnay)/ Le déjeuner (loe day-juhnay)/
Le souper (loe soopay)
Juice….orange/apple Jus (joo)….d’orange (dohrahnje)/de pomme (deuh pohm)

Egg Oeuf (ohf)
Sausage Saucisse (soh-cease)

Coffee/tea Café/thé (cafay/tay)
Milk/Sugar Du lait (dew lay)/ Du sucre (dew soocre)

Sandwich (Sanweech): Croque-monsieur (croc-muhsiuhr): Ham and cheese
Croque-madame: Ham and cheese with an egg

Soup: ...de patates = potato; ...de pois (pwah)= pea; ...de carottes=carrot;
épinards (aypeenar) = spinach; potiron (poheerohn) = squash
Salad: (saladhe) Chèvre chaud (shehvre shoh): With warm goat cheese
Niçoise (neeswawz): Beans, tuna, potatoes

Meat plate: Assiette de charcuterie (assee-ehte deuh sharcooteree)

Cheese plate: Assiette de fromage (assee-ehte deuh frohmahj)
Quiche Quiche (keesh): Egg pie, with other ingredients

A glass of red/white wine Un verre de vin rouge/blanc (Uhn vehr deuh vehn rooj/blahn)
Cheers! Salut! (sah-loo!)

Appetizer/ Main Course/ Entrée (entray)/ Plat (plah)/ Dessert (daysehr)

Dessert
Chicken/Duck/Veal/Pig Poulet (poolay)/ Canard (canarr)/ Veau (voh)/ Cochon (cohshohn)

Shrimp/Lobster/Tuna/ Crevettes (coevehte)/ Homard (ohmar)/ Thon (tohn)/ Saumon
Salmon (sohmohn)

I’m full! J’ai trop mangé! (jay troh mahn-jay!)

Sparkling/Flat/Tap Water L’eau pétillante/plate/de robinet (loh pay-tee-yahnt/plaht/roh-beenay)
The check L’addition (ladd-ees-ee-ohn)

Tip La pourboire (la poor-bwawre)