Paris 101 (3) - Basic French
France is a completely different country. Where English is almost useles. For those who want to travel, but have never learnt French before and don't intend to learn it properly. Here are a few phrases that will come in handy.
Start with a simple 'Bonjour' . Then politely ask them in French if they speak English
Basic Conversation
Ordering in A Restaurant
Chicken leh poh leh Le poulet
Travelling
Start with a simple 'Bonjour' . Then politely ask them in French if they speak English
Basic Conversation
| English | Pronunciation | French |
| Do you speak English? | par-lay voo zon-glay | Parlez-vous anglais? |
| Excuse me/sorry | ex-koo-zay mwah | Excusez-moi |
| Fine thanks and you? | bee-ehn mer-see ay voo? | Merci et vous? |
| Glad to meet you | on-shohn-tay | Enchanté |
| Good-by | oh ruh-vwar | Au revoir |
| Good evening | bon-swar | Bon soir |
| Good morning/good day | bon-zhoor | Bon jour |
| Hello | sah-loo | Salut |
Ordering in A Restaurant
| Bacon | leh lahr, leh bah-kohn | Le lard, le bacon |
| Beef | leh buhf | Le boeuf |
| Frog legs | lay kwees deh gre-new-yuhy | Les cuisses de grenouilles |
| Goat | lah sheh-vruh | La chèvre |
| Ham | leh jahm-bohn | Le jambon |
| Liver | leh fwah | Le foie |
Chicken leh poh leh Le poulet
| Baked | kweet oh foohr | Cuit au four |
| Boiled | boo-ee-yee | Bouilli |
| Braised | bray-zay | Braisé |
| Browned | door-ray | Doré |
| Burgundy style | Ah lah boor-geehn-nyohn | A la Bourguignon |
| Cooked in parchment paper | ehn pah-pee-yott | En papillotte |
| Cooked in puff pastry shell | vhol oh vehn | Vol-au-vent |
| Cooked over a wood fire | kwee toh foo duh bwoi | Cuit au feu de bois |
| Creamed meat fixed in puff pastry | vohl-oh-vahn | vol-au-vent |
| Deep fried | free | Frit |
| Fixed with spinach | floh-rahn-teen | Florentine |
| Grilled | gree-yay | Grillé |
| In oil | ah l'weel | A l'huiile |
| Lyon style | ah lah lee-oh-nehz | A la Lyonnaise |
| Medium | ah-pwahn | A point |
| Pan-sautéed | a lah pwal | A la poêle |
| Poached | pow-shay | Poché |
| Potting seasoned ground meat in a crock | ewn tai-reen | Une terrine |
| Provencal style | proh-vahn-sahl | Provençale |
| Rare | say-gnohn | Saignant |
| Roast | row-tee | Rôti |
| Simmered | me-joe-tay | Mijoté |
| Steamed | ah la vah-poor | A la vapeur |
| Stew of meat, red wine, onions and garlic | dohb | Daube |
| Sautéed | so-tay | Sauté |
| Stuffed | fahr-see | Farci(e) |
| Very rare | blew | Bleu |
| Well done | byahn kwee | Bien cuit |
| Trout | lah tru-eet | La truite |
| Tuna | leh tohn | Le thon |
| Shrimp | lay kruh-vet | Les crevettes |
| Duck | leh ka-nahr | Le canard |
| Goose | l'wah | L'oie |
| Pheasant | leh fay-zan | Le faisane |
| Pigeon | leh pee-zhohn | Le pigeon |
| Omelet with French-fried cheese | ewn ohlm-let oh fro-mahjz freet | une omelette au fromage frit |
| Omelet with truffles | ewn ohlm-let oh troof | une omelette aux truffes |
| Scrambled | layz uf bruy-yay | Oeufs brouillés |
Travelling
| Rest rooms | Leh twah-let | Les toilettes |
| Tourist office | Oh-feese deh tooh-reeh-some | Office de tourisme |
| Station platform | Leh kay | Le quai |
| Ticket | Leh bee-yai | Le billet |
| Tourist office | Oh-feese deh tooh-reeh-some | Office de tourisme |
| A ticket to….. | Uhn bee-yai poor…. | Un billet pour…. |
| A one way ticket | Uhn bee-yai sahm-ple | Un billet simple |
| A round trip ticket to…. | Uhn bee-yai dah-lay eh reh-toor poor…. | Un billet d’aller et retour to… |
| I don’t speak French | Jehn parl pah frahn-say | Je ne parle pas français |
