Choosing the chicken, the lamb or the lobster is but half the battle; deciphering how it's prepared can be a little more tricky. Your choice of meat may come cooked on a skewer (à la broche), steamed (la vapeur), stewed (à l'etouffée), smoked (fumé), baked (au four), boiled (bouilli), stuffed (farci), fried (frit), grilled (grillé) or minced (haché).

If you're splasing the cash on a gourmet steak (le bifteck), you can ask your waiter (le serveur) or waitress (la serveuse) to have the chef (le/la chef!) cook it very rare (bleu, saignant), rare (rosé), medium-rare (à point) or well done (bien cuit).

Once you've decided on your meat and how it's prepared, wouldn't you know there's an added layer of compelxity: one can also have long slices (aiguillettes); thin slices (émincé); the wing (aile); thigh (cuisse) or an assortment of meats (un méli-mélo).

Meat | La Viande

Game | Le Gibier

Fish & Seafood | La Poisson & les Fruits de Mer