(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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a savory crepe filled with ham and cheese
la crêpe jambon fromage
a plate of raw vegetables
l'assiette de crudités
cream puff pastry
la réligieuse
a soft, mild cheese from normandy
le camembert
an upside down apple tart consisting of pastry baked over slices of fruit cooked in caramelized sugar; served fruit side up after cooking
la tarte tatin
chicken and green beans
le poulet haricot verts
a plate of three of four cheeses served with sliced baguette
l'assiette de fromage
grated celery root mixed with mayonnaise
le céleri remoulade
donut hole with sugar on top
la chouquette
leg of lamb with beans
le gigot d'agneau flageolets
steak and fries; you eat the fries with a fork
le steak frites
pork chop with pasta
la côtelette de porc pâtes
A pitcher of water
une carafe d'eau
filet of fish with rice and mushrooms
le filet de sole riz champignons
a light, airy chocolate pudding
la mousse au chocolat
snails in butter and herbs
les escargots
custard topped with sugar that is caramelized and hardened with a small, butane torch
la crème brûlée
muscles with fries--you scoop the muscles out with an empty shell and you eat the fries with a fork
les moules frites
onion soup with a slice of baguette on top and covered with melted cheese
la soupe à l'oignon gratinée
lettuce with olive oil and balsamic vinegar
la salade verte
a spicy stew made from various types of fish found in Provence
la bouillabaisse
soft, strong cheese made from goat's milk
le fromage de chèvre
a salad with tuna, eggs, anchovies, green beans, olives, and potatoes
la salade niçoise
a stew with beef, red wine, broth, onions, and mushrooms
le boeuf bourguignon
a plate of sliced meats that usually includes salami, ham, and pâté
l'assiette de charcuterie
a crumbly, moldy, cheese with a strong flavor and a strong smell
le roquefort
stew with sausage and beans
le cassoulet
bread dough rolled out in the shape of a thin rectangle covered with crème fraîche, cheese, sliced onions, and ham
la tarte flambée
grated carrots in a vinaigrette sauce
les carottes râpées
ground up meat boiled and congealed with its own fat served with pickles and mustard served with baguette
le pâte de campagne cornichons et moutard à l'ancienne
a stew with tomatoes, zucchini, eggplant, peppers, and onions
la ratatouille
red wine
du vin rouge
a multi-tiered dish with raw seafood served on ice.
le plateau de fruits de mer
soup of beef and vegetables boiled in a large pot
le pot au feu
frog legs
les cuisses de grenouille
a soft, mild cheese from the town of brie; you usually eat the moldy croûte
le brie
a meal of melted cheese that is usually eaten with potatoes.
la raclette
a meal where you prepare you meat by cooking it in hot oil at the dinner table
la fondue bourguignonne
turkey slices and mashed potatoes
l'escalope de dinde purée
a small, hollow pastry filled with creme and covered with chocolate sauce
les profiteroles
caramel custard with a layer of soft, liquid caramel poured on top; similar to flan
la crème caramel
waffle with whipped cream and Nutella on it
la gaufre Nutella chantilly
a hard, mild cheese from switzerland
l'emmental
a sweet crepe with a sauce of butter, caramelized sugar, tangerine or orange juice and orange liqueur on top; prepared table side by catching the liqueur on fire
la crêpe suzette
