Friday’s French

Print pagePDF pageEmail page

Terms treated in my Friday’s French posts in order of appearance:


Chien assis


Donjons & dungeons

Vide-greniers, vide-armoires & brocante



S’il vous-plaît

Autant pour moi (or saying sorry)

La bise or kissing in France

Comme une vache espagnole


Châteaux & castles






Spécial (and original)

Bonne question

Patrimoine, immobilieur, mobilier, immeuble & meuble

Au revoir & salut

Truc de ouf

Confondre & confusing


Reflexive verbs

Bonne femme, nana, belle plante, gonzesse

Epouvantable épouvantail

Capital soleil

Avoir le droit & entitlement

Chance, fortune & luck

Père de famille & Exit bon père de famille

Raisins & nuts


Parapharmacie, paramédical & paramedics

Chevreuil, biche, deer

Bonne année


Perron & pas japonais

Piqûre &  injection

Subtleties of si

Aimer & adorer

Se promener & marcher

Mondain, mundane and banal

Se rappeler, se souvenir, mémoire, souvenir


Ammener, emmener, apporter

Gate, clôture, barrière, portail



Fenêtre, baie, vitre & vitrail

Terrible & formidable

Livre de famille, fiche, fichier

Fauchage & faux

Tort & wrong

Déjeuner, jeune & jeûne

Normalement, normal & norme

Frais & fresh

Docteur, médecin & toubib, doctor

Prune and other metaphorical colours

Cote, côte, coteau

Littoral, côtière, rivage 

Taxi, fiacre, taxis de la Marne

Déménager, déménagement, ménager


Piles, batteries & torches

Coussiège, coussin & siège

L’été indien, l’été de la saint martin, l’été de Vireux

Marmelade, confiture, jam

Poêle, poeliste, fumiste, fumisterie

Poil, cheveux, hair, fur

Retraite, retrait, pension

Service civil, service civique, civil service, fonction publique

Ecole normale, normal, standard, norm, norme

Globalisation, mondialisation, global, overall



One thought on “Friday’s French”

  1. Good-day Rosemary Kneipp

    I have just now discovered (by accident ) your very informative website and find the contents quite inspiring.

    I would welcome if appropriate, opinions in respect of French butcher practices.

    In particularly, (although I probably comprehend the reasons in dairy areas) How is it possible to differentiate when bovine products are “beef” or in fact “cow” meat which may indeed be quite old in years versus “prime steer”.

    secondly and intrinsically linked to this subject is my inability to have any butcher comprehend the “cut” of brisket……have attempted “milieu de potrine boeuf”, “pointe de Potrine “…” Potrine sans os” ….inter alia.

    I do understand the French butchers charts do not recognise exactly the “brisket” I have taken US, UK and French joint charts for comparison & receive a shrug but no explanation (that I understand…this also probably part of the dilemma.

    Being a newcomer to your page am not sure if this is a topic you are able to comment upon ….if so apologies.



Leave a Reply

Your email address will not be published. Required fields are marked *

from the Tropics to the City of Light