French term for foods that have been prepared “in the English way.” Refers to foods that have been breaded and fried, or boiled, or poached.

A menu from which the patron makes individual selections in various menu categories; each item is priced separately.

A long, thin baked shell of pâte à choux, filled with crème pâtissière and glazed with chocolate fondant or ganache.

To cut an item, usually meat, into very thin slices.

Literally, “smothered.” Refers to food cooked by a method similar to braising, except that items are cooked with little or no added liquid in a pan with a tight-fitting lid (also étuver, à l’étuvée). Also, a Cajun dish made with a dark roux, crayfish, vegetables, and seasonings, served over a bed of white rice.