Français en Anglais

Our language is a hodge-podge of words with origins from all over the globe. And, many of those words have been given a little tweak so they no longer sound exactly the way citizens from the "homeland" once pronounced it. Not until the last few years, however, did I realized how many French terms entered the scene much later and which haven't been tweaked at all (or only subtly.)

When I use these types of terms, sometimes I get the strangest looks. (Am I pronouncing the words and phrases correctly? Did I not use the term in the way it is intended? Or, do they just not know what that means?) But, I'm used to receiving strange looks. So, the worst part for me is when *I* hear one or read one in a book and don't have a clue what it means. So, I thought I'd start a list of some (from the most common to the rarely used), and I would like your help - not only in helping me compile the list, but also in correcting my mistakes or providing better definitions. Pronunciations would also be of help. Here are a few that have come to mind or come up in conversation over the past few days.

à la carte (ah luh kahrt)
literally, on the or from the card (or menu)
with a separate price for each dish offered on the menu rather than a list of preset multi-course meals at fixed prices

à la mode (ah luh mohd)
literally, of the fashion
in or according to the fashion; served with ice cream

apéritif (ah-per-i-teef)
a small drink of alcoholic liquor (often wine) taken to stimulate the appetite before a meal

carte blanche (kart blahNsh)
literally, blank or white card;
full permission; unconditional authority

crudité (kroo-di-tey)
literally, rawness or raw vegetable
an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip

décolletage (dey-kol-tahzh or dey-kol-uh-tahzh) or
décolleté (dey-kol-tey, dey-kol-uh-tey)
Leaving the neck and shoulders uncovered; cut low in the neck, or low-necked, as a dress;

faux pas (foh pah)
literally, false step
a slip or blunder in etiquette, manners, or conduct; an embarrassing social blunder or indiscretion; (It is my understanding this is rarely used in France anymore... instead using the word gaffe)

hors d’oeuvres (or duhrv)
literally, outside of or before the work
appetizer; food served before the main course of a meal, equivalent of Italian atipasto

papier-mâché (pa-pyey-mah-shey) or
paper-mâché (pey-per-muh-shey)
literally, chewed paper
combination of paper and glue, usually applied to an object when wet, forming a strong, hard substance when dry, often painted or varnished; also meaning false, pretentious or easily destroyed

pièce de résistance (pyes duh rey-zee-stahns)
literally, piece with staying power or longevity
the most noteworthy or prized feature, aspect, event, article, etc., of a series or group; special item or attraction; outstanding accomplishment; principle dish of a meal

sangfroid (sahn-frwa)
literally, cold blood
Coolness and composure, especially in trying circumstances

Some of these are extremely common. However, I am trying to better know and use some of the less common that pop up from time to time. I'll be trying to keep track of them as I think of them or hear them, but can you contribute to the cause?