|
Le pageot / le pagel / la pagelle |
Pandora - tastes of cod but more texture |
La pintade |
Guinea hen |
| Le pagre | Porgy (a kind of sea bream) | La pipérade | Omelette + pepper + tomatoes + onions |
| La paille | Drinking straw / straw | La pissaladière | Pizza Nice style |
| Le pain aux raisins | Currant bun | Le pissenlit | Dandelion |
| Le pain bis | Brown bread | Le pistou | Provencal soup with basil and garlic |
| Le pain complet | Wholemeal bread | La plaquemine | Persimmon |
| Le pain d'épices | Gingerbread | Le plat du jour | "Today's special" |
| Le pain de campagne | Farmhouse bread | Le plateau | Board |
| Le pain de mie | Sandwich loaf | Une pleurote | Oyster mushroom |
| le pain grillé | Toast | La plie | Plaice |
| Le pain scandinave | Crispbread | Le pluvier | Plover |
| Le paleron | Chuck or blade of beef (ie near shoulder) | Poché | Poached |
| Le palmier | Kind of biscuit in flaky / puff pastry | La pochouse /pauchouse | Fresh water fish stew |
| La palombe | Wood pidgeon | à point | medium (cooked) |
| La palourde | Clam | Une poire | Pear |
| Un pamplemousse | Grapefruit | Le poiré | Perry |
| Le pan-bagnat | Big roll containing egg + salad + tuna + anchovy + olive oil | Un poireau | Leek |
| Le panaché | Shandy / any mixture | La poirée | Chard (a kind of beet) |
| La panade | Soup of bread boiled in water or milk | Un pois chiche | Chick pea |
| Le panais | Parsnip | Le poisson | Fish (any) |
| Pané | Fried in breadcrumbs | La poitrine | Breast |
| La panure | Coating of dried breadcrumbs | Le poivre | pepper |
| Une papaye | Papaya / pawpaw | Le poivron | Sweet pepper |
| Une papillote | Oiled / buttered paper for wrapping meat | Une pomme | Apple |
| Le parfait | Single flavour real ice cream | La pomme cannelle | Sugar apple |
| Le parfum | Flavour | La pomme de terre | Potato |
| La pastèque | Watermelon | La pomme vapeur | Boiled potato |
| La patate (douce) | Sweet potato / yam | Les pommes allumettes | Potato sticks |
| Le pâté | Pâté | Les pommes frites / frites | Chips |
| La pâte brisée | Shortcrust pastry | Le porc | Pork or pig |
| La pâte feuilletée | Flaky / puff pastry | Le porto | Port wine |
| La pâte sucrée | Sweet shortcrust pastry | Le pot-au-feu | (Beef) stew |
| Les pâtes | Pasta | Le potage | Meet / veg soup |
| La pâtisserie | Pastry / Pastry shop | Le potage printanier | Spring vegetable soup |
| Une paupiette | slice of meat rolled and floured | La potée | Meat and vegetable soup |
| Le pavé | Thick steak | Le potiron | Pumpkin |
| La pêche | Peach | La poularde | Fatted chicken |
| Le perdreau / la perdrix | Young partridge / partridge | La poule au pot | Boiled chicken |
| Le persil | Parsley | La poule d'eau | Moorhen |
| La persillade | Chopped parsley with garlic | Le poulet basquaise | Chicken in Wine and peppers sauce |
| Le pet-de-nonne | Nun's fart / light puffy fritter (not a rude term) | La poulette | Pullet |
| Le petit déjeuner | Breakfast | Le poulpe | Octopus |
| Le petit pain | Bread roll | Le poupart | A crab |
| Le petit salé | Salt pork | Le pousse-café | After dinner liqueur |
| Les petits pois | Small green peas | Pousse rapière | Champagne with orange Armagnac |
| Le petit-suisse | Small cylindrical cheese | La Poutargue | Flat sausage of salted pressed fish eggs |
| Pétoncle | Queen or bay scallop | la poutine | fry - ie. a fish fresh from the spawn |
| Un pichet | Pitcher | La praire | Clam |
| Une pieuvre | Octopus | à pression | Draught (eg. beer) |
| Un pignon | Pine nut | le prix net | Price including service |
| Le pilaf | Fried rice | à la provençale | + tomatoes + onions + garlic |
| Un piment | (Chilli) pepper | La prune | Plum / plum brandy |
| Un piment doux | Pepper / capsicum | Le pruneau | Prune |
| Le pineau | Apéritif of Cognac + grape juice | La prunelle | Sloe gin |
