Goût vs. saveur
The French language has several words to describe the concepts related to taste and flavor, with 'goût' and 'saveur' being amongst the most commonly used. Understanding the nuances between these words can provide richer descriptions of culinary experiences.
Goût
A general term that encompasses the overall sensation or impression of a food or drink, which can include flavor, but also factors such as texture and temperature.
Ce fromage a un goût très fort.
(This cheese has a very strong taste.)
Je n’aime pas le goût amer du pamplemousse.
(I don’t like the bitter taste of grapefruit.)
L'eau minérale peut avoir un goût différent selon la source.
(Mineral water can have a different taste depending on the source.)
Saveur
A more specific term that refers to the particular taste or flavor of something, often used in culinary contexts to discuss the distinctness and the quality of taste experiences.
Les épices ajoutent de la saveur aux plats.
(Spices add flavor to dishes.)
Cette soupe manque de saveur; elle est un peu fade.
(This soup lacks flavor; it’s a bit bland.)
La saveur de la vanille est douce et agréable en pâtisserie.
(The flavor of vanilla is sweet and pleasant in pastry.)
Summary
While 'goût' denotes an overall perception that can include multiple senses when consuming foods or drinks, 'saveur' more narrowly focuses on the distinct sensory experience of taste itself. Chefs and gourmets might prefer 'saveur' to detail the unique aspects of flavor in their dishes, whereas 'goût' could be used more broadly, referring to all components contributing to the act of tasting, including personal preferences and sensations beyond just flavour.