Apparently we've all become so sophisticated about food that many of the new French or Frenchish restaurants, and older ones as well, have become very cavalier about throwing around French terms on their menus, without much explanation. Here are eight of the most common terms I've come across. For a complete course in French menu verbiage, check out the culinary equivalent of the OED, Larousse Gastronomique.
Espelette, or piment d'espelette is a spicy ground chile grown in and around the town of Espelette in the Basque region of southwestern France.
Gribiche is a sauce in the mayo family, made with finely chopped hard-cooked egg whites, capers, cornichons and fresh herbs. It's traditionally served with calf's head across the pond, but here it's usually paired with fish, chicken and vegetables.