D

DAUBE
Meat, poultry, game or fish braised in wine and stock with vegetables and herbs. Technically in a 'daubière' (earthenware pot). Sometimes served cold.
Daube means beef in red wine.

DÉJEUNER 
Lunch.
Petit déjeuner - breakfast.

DEMI (-E)
Half. Un demi: a 25 cl. glass of beer.

DEMI-GLACE 
Half glazed.
Rich brown sauce, sometimes flavoured with madeira or sherry to glaze the food, based on meat stock.

DEMI-SEC
Half dry. Sweet for Champagne.

DEMI-SEL
Lightly salted (e.g. of butter).
Small square, soft, fresh cream cheese, originally from Normandie, now made all over France.
Slightly salted sardine in Charentes.

DIGESTIF
Drink, usually spirit or liqueur, taken after the meal to aid digestion.

DIJON
Capital of Côte-d'Or, and of Bourgogne. Mustard and crème de cassis are two of its famous products.

À LA DIJONNAISE 
In the style of Dijon. With mustard sauce (e.g. gras-double à la dijonnaise). With blackcurrants or crème de cassis.

DINDE
Turkey hen.

DINER
Dinner, evening meal. To dine.

DOMAINE
Estate.

DORDOGNE 
Department equivalent to Périgord. Also river.

DOUBLE-CRÈME 
Cream cheese.

DOUX (DOUCE)
Sweet. Sweet Champagne. Soft. Mild.

DUMAS
Alexandre Dumas, 19th-century author and gourmet.

Inspired by a dear book to me I discovered in Le Prieure Bourg Charente
The taste of France. A dictionary of French food & Wine
Published in 1982