The French world has immense influence in the cooking industry. French chefs like Georges Auguste Escoffier, Pierre Hermé, and Jean-Christophe Novelli among others have a remarkable influence in the industry.
French restaurants are popular for meals as:
- Cassoulet: this dish is made up of white beans, duck legs and pork (different kinds).
- Poulet Basquaise: this dish is spiced with Bayoone ham, peppers, tomatoes and espelette pepper.
- Escargots au Beurre Persillé: also known as ‘herb buttered snails’.
- Breton Buckwheat Pancake: this dish is spiced with ham, cheese, and eggs or andouille and onion.
- Raclette: this dish is made of cheese and eaten with potatoes, cold meat, onions and pickles.
- Bouillabaisse: a soup with a perfect combo of mustard and egg yolks, best eaten with bread and potatoes.
- Boeuf bourguignon: slowly cooked beef cuts with red wine, root vegetables and mushrooms.
- Steak Tartare: for lovers of horse meat. It is made with raw beef or horse meat and spiced with an egg on top.
(French Hotel Guide)
There are over a hundred French restaurants in Nigeria and almost half of these restaurants are in Lagos, Nigeria. Some of these restaurants are:
- Le Petit Square (Abuja)
- Relais Café (Abuja)
- Maison The Café (Abuja)
- Samantha’s Bistro and Grill (Lagos)
- Frenchies Foods Limited (Lagos)
- Circa (Lagos)
- La Chaumiere (Lagos)
When visiting a French restaurant, it will be friendly and comforting if you have an idea on French culinary language. Although, waiters in French restaurants in Nigeria are good with the English language, a little bit of French in a French restaurant will be spicy.
Some culinary terms you should know
- A la diable – devilled, a highly seasoned dish (kidneys)
- Brioche – a light yeast cake
- Carte du jour – menu, or bill of fare for the day
- Champignon – mushroom
- Compote des poires – stewed fruits
- Croute – a cushion of fried or toasted bread on which are served various hot foods.
- Crouton – cubes of fried bread served with soup, also triangular pieces which may be served with spinach and heart-shaped ones which may be served with certain vegetables and entrees.
- Dejeuner – lunch
- Dinde – turkey
- Diner – dinner
- Du jour (plat du jour) – a special dish of the day
- Etuvee – cooked in its own juice
- Friandises – petits fours, sweetmeats, etc.
- Fricassee – a white stew in which the poultry or meat is cooked in the sauce
- Gateau – cake; usually a rich sponge cake that may be decorated and flavoured in a wide variety of ways.
- Genoise – a very rich and light sponge cake made from equal quantities of egg, caster sugar and soft white flour, plus a small quantity of melted butter.
- Glace – ice or ice-cream
- Hors-d’ceuvre – preliminary dishes of an appetizing nature, served hot or cold
- Le ris – sweetbread.
- Les – noodles
- Oeuf ala coque – egg boiled and served in its shell
- Oeuf brouille – a scrambled egg
- Paupiettes – a strip of fish, meat or poultry stuffed and rolled
- Petit-dejeuner – breakfast
- Pilon – the drumstick of a leg of chicken
- Poivre – pepper
- Riz – rice
- Soubise – a light dish, sweet or savoury, hot or cold
- Troncon – a slice of fat fish cut with the bone