French words you may encounter during the wedding planning process

à la carte: According to the menu répondez s'il vous plaît (RSVP) : Reply, if you please maitre d': Head waiter à la mode: Fashionable or stylish (commonly used as topped with ice cream) art nouveau: 19th century style au gratin: covered with breadcrumbs or grated cheese au jus: served with the juices used in roasting beaucoup: great in quantity or amount belle: a popular or beautiful girl or woman bon appétit: enjoy your meal bon voyage: farewell bric-a-brac: a collection of commonly used articles of ornamental or sentimental value

chic: smart elegance and sophistication creme brulee: a rich custard topped with caramelized sugar déjà vu: Already seen du jour: made for a particular day esprit de corps: the common spirit existing in the members of a group and inspiring enthusiasm, devotion, and strong regard for the honor of the group.

faux pas: social blunder hors d'oeuvre: any of various savory foods usually served as appetizers. laissez-faire: to let people do as they choose petit four: a small cake cut from pound or sponge cake and frosted. sauvignon blanc: a dry white wine made from a grape originally grown in Bordeaux and the Loire valley. soup du jour: Soup of the Day Valet: a person employed to park cars

http://www.orbilat.com/Languages/French/Vocabulary/French-International.html