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A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.