Word origins

• HussonA surname from French.
• DesrochersA surname from French.
• cressyAbounding in cresses.
• CrevierA surname from French.
• valiseA piece of hand luggage such as a suitcase or travelling bag.
• garconA surname from French.
• BrunelleA surname from French.
• OutaouaisA region in western Quebec, Canada, bordering the Ottawa river.
• FallotA surname from French.
• calinAn alloy of lead and tin, from the Far East.
• TrappistA monk or nun of the Order of Cistercians of the Strict Observance (a branch of the Cistercians Roman Catholic religious brotherhood that use a particularly strict interpretation of the Rule of St Benedict).
• IcardA surname from French.
• LavalleeA surname from French.
• abareTo strip; to uncover (make bare).
• calamitousCausing or involving calamity; disastrous.
• condyleA smooth prominence on a bone where it forms a joint with another bone.
• LafiteA Bordeaux wine from the Château Lafite Rothschild estate in Pauillac, France.
• envelopmentThe act of enveloping.
• LaflammeA surname from French.
• RambouilletA sheep of a breed that originated in France.
• coumarinThe bicyclic aromatic compound 1,2-benzopyrone or any of its derivatives.
• exactitudeAttention to small details; accuracy.
• amphiboleAny of a large group of structurally similar hydrated double silicate minerals, containing various combinations of sodium, calcium, magnesium, iron, and aluminium.
• LarocqueA surname from French.
• nacelleThe compartment that holds passengers on a dirigible, hot-air balloon, or other aerostat; a gondola.
• anomieAlienation or social instability caused by erosion of standards and values.
• CresseyA surname.
• neologismA word or phrase which has recently been coined; a new word or phrase.
• frappeA liqueur or cocktail served on shaved ice.
• democratizeTo make democratic.
• coteauA hilly upland including the divide between two valleys.
• venalVenous; pertaining to veins.
• bourguignonBeef bourguignon, or a similar dish replacing beef with some other ingredient.
• pompomA ball made of pieces of soft fabric, tinsel, plastic, or paper streamers, tied together in the middle and left loose at the ends, used as decoration or as a showy prop for cheerleading.
• triskeleA material with a structure resembling a triskeles.
• socialityThe character of being social; sociability
• WalloniaA cultural region in the south of Belgium.
• frivolTo behave frivolously.
• fulminantThat fulminates.
• DardenneA surname from French.
• stratifyTo become separated out into distinct layers or strata.
• TommeAny of a class of skimmed-milk cheeses produced mainly in the French Alps and Switzerland.
• MorreA surname from French.
• vicomteA French viscount.
• globuleA small round particle of substance; a drop.
• jonquilA fragrant bulb flower (Narcissus jonquilla), a species of daffodil.
• pomadeA greasy or waxy substance that is used to style hair, making it look slick and shiny.
• decantTo pour off (a liquid) gently, so as not to disturb the sediment.
• aneroidNot using or containing fluid
• AyotteA surname from French.
• mortierA cap of state worn by legal functionaries in France.
• LahontanA commune of Pyrénées-Atlantiques department, France
• europiumA metallic chemical element (symbol Eu) with an atomic number of 63.
• diopsideA monoclinic pyroxene mineral, a magnesium calcium silicate with the chemical formula CaMgSi₂O₆, found in igneous and metamorphic rocks.
• ParisienA surname from French.
• BilodeauA surname from French.
• brusqueRudely abrupt; curt, unfriendly.
• pistoleA Spanish gold double-escudo coin of the mid-sixteenth century, or any of various gold coins derived from or based on this.
• tartareChopped fine and served raw.
• APLEAction Pour Les Enfants (a Cambodian anti-pedophilia NGO)
• MalveauxA surname from French.
• MorneauA surname from French.
• DorionA surname from French.
• PellerinA surname from French.
• EustacheA surname from French.
• clocheA glass covering, originally bell-shaped, for garden plants to prevent frost damage and promote early growth.
• raconteurA storyteller, especially a person noted for telling stories with skill and wit.
• imitatorA person who imitates or apes another.
• BlouinA surname from French.
• BoutilierA surname from French.
• daguerreotypeAn early type of photograph created by exposing a silver surface which has previously been exposed to either iodine vapor or iodine and bromine vapors; such a photograph.
• RavenelA surname from French.
• BolducA surname from French.
• PFKSynonym of KFC (geographically restricted to restos in Quebec, when discussing this restaurant)
• cajoleTo persuade someone to do something which they are reluctant to do, especially by flattery or promises; to coax.
• berberisAny of very many evergreen or deciduous shrubs of the genus Berberis.
• fennecA small fox of the species Vulpes zerda, found in the Sahara (excluding the coast) and having distinctive oversized ears.
• versantExperienced, practiced.
• MarienA surname.
• intransigentUnwilling to compromise or moderate a position; unreasonable; stubborn.
• adsorbTo accumulate on a surface, by adsorption.
• tartuffeA religious hypocrite.
• TouraineA historical province of France, extant until 1790 whose capital was Tours.
• GarantA surname from French.
• preeto heed, to take notice of or pay attention to
• RobichauxA surname from French.
• coupeeA motion in dancing, when one leg is a little bent and raised from the floor, and with the other a forward motion is made.
• pavaneA musical style characteristic of the 16th and 17th centuries.
• ChenaultA surname from French.
• NyonA municipality and district (Nyon District) in the canton of Vaud, Switzerland.
• NeveuA surname from French.
• VillonA surname from French.
• corbeauThe black vulture, Coragyps atratus.
• phantasmagoriaA popular 18th- and 19th-century form of theater entertainment whereby ghostly apparitions are formed.
• boulangerieA French or French-style bakery.
• FerlandA surname from French.
• ivryA surname from Hebrew.
• CalameA surname from French.
• chateaubriandA thick, juicy cut from the center of a beef tenderloin.
• tapenadeA Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors d'œuvre.