Five common French food terms (like vichyssoise and sablé) explained

You might already know these – but if not, you will no longer have to quickly Google the translation of these five French food terms the next time you see them on a menu or in a recipe. Here's our simple guide to explain what they mean.

Potato and leek Vichyssoise with horseradish cream and caviar Source: Andy Baker

--- France will celebrate the 112th edition of Le Tour from July 5-27, with SBS and SBS On Demand once again the place to watch all the action for Australian audiences. Plat du Tour with Guillaume Brahimi airs every night during the Tour. Stream the series free on SBS On Demand and visit the program page for recipes and more. ---

In France, good food translates to mean pleasure and a welcoming embrace.

While many of the nation’s most famous dishes are highly approachable, if you don’t understand France’s culinary terminology, French cuisine may feel intimidating.

To overcome the language barrier surrounding French food, we’ve translated five common French terms that you’re likely to come across while cooking, eating out or shopping so that you know the precise meaning. That way, you can know exactly what you’re eating and derive a greater sense of comfort from French cuisine.

1. Vichyssoise

The French culinary term ‘vichyssoise’ may ooze sophistication but it actually refers to a very popular, humble dish that’s otherwise known as potato and leek soup.

The big difference between this potato and leek soup and others from around the world is that it’s traditionally served cold. Vichyssoise is also made with chicken stock and cream, and comes garnished with chopped chives.

In episode 10 of Plat du Tour 2023 on SBS, the French-Australian chef Guillaume Brahimi visits Chaîne des Puys and celebrates the beauty of vichyssoise. He creates an upscale version of the cold soup that he finishes with horseradish cream and caviar for the ultimate feeling of cold soup decadence (get the recipe here).

2. Crème Anglaise

Crème Anglaise (or just simply referred to as ‘Anglaise’) is the French term that means English cream. In Australia and America, English cream denotes pouring custard.

Although the culinary term ‘crème Anglaise’ suggests that it is custard – and technically it is – there is a slight difference between it and American-style custards. American custard should be thicker than a crème Anglaise and use more milk or cream.

In an earlier Plat Tu Tour, Guillaume Brahimi puts a twist on tradition in his Ile flottante with praline and lavender crème anglaise recipe (pillowy meringues with a creamy light custard).

Ile flottante with praline and lavender crème anglaise Source: Chris Abbott

3. Rémoulade

Rémoulade is a traditional French condiment or cold sauce that literally means ‘mayonnaise with mustard’.

You could say it’s similar to tartar sauce in that both are mayonnaise-based sauces that pair well with seafood. However, tartar sauce usually features limited ingredients while rémoulade recipes are customisable. Built upon a basic mayonnaise, rémoulade can include many ingredients such as chopped pickles or piccalilli, herbs, horseradish, paprika, anchovies and capers.

Rémoulade recipes have been also adapted for use in other cuisines, including Cajun/Creole, Danish and Swedish. For example, there’s a New Orleans-style rémoulade, which includes chopped hard-boiled eggs, and it's a popular sauce on Southern po'boys. Danish cuisine adds curry powder and chopped vegetables to its version, while a Swedish-style rémoulade uses Greek yoghurt instead of mayonnaise.

4. Sablé

The French word ‘sablé’ translates to mean sand or sandy in English. Yet, a sablé, in the context of food, refers to a French-style cookie that resembles shortbread.

When you make sablé, you rub cold butter into flour and sugar to create a sandy texture that forms the base of a sablé biscuit. A sablé should also crumble like sand when you bite into it. 

5. Coulis

If you see coulis mentioned on a menu, just remember its simple meaning  – it’s a light sauce made from pureed fruits or vegetables.

So a raspberry coulis that’s served with your dessert of choice is no more than a sauce made with pureed raspberries. It should not contain any skin or seeds, and it should taste ultra-smooth. There’s really nothing more to it than that!