noun, masculine/ɡʁi.jɔ̃/plural: grillons
cricket (insect); culinary specialty of the West of France, made with pieces of pork fried in fat and served cold (also sometimes denotes rillettes with fatty pieces)
From a crossing of gresillon and Middle French or Old French grillet (with numerous variations in French dialects; see grelet, see also grelot), probably a derivative of an early root grill- (compare Occitan grilh, Catalan grill), from Vulgar Latin *grīll(i)us, from Latin gryllus, probably from Ancient Greek γρύλλος (grúllos).