liaisonné

Liaisonné is a French adjective and past participle form associated with the noun liaison and the verb liaisonner. Literally meaning "linked" or "made into a liaison," the term is used in a few related domains to describe something that has been connected, bound, or finished with a liaison.

In linguistics, particularly French phonology, liaison refers to the pronunciation of a normally silent final consonant before a following vowel-initial word. The adjective liaisonné can be used descriptively for forms or contexts in which such linking is realized, i.e., where a phonetic connection between words occurs. This usage is technical and relatively uncommon outside specialist discussion.

In culinary contexts, a liaison denotes a thickening mixture—commonly egg yolks and cream—used to finish sauces and soups. A sauce that has been finished with such a mixture may be described as liaisonnée, indicating it has been bound or enriched by a liaison.

The word also appears in administrative, military, and social contexts to describe persons or arrangements established to maintain communication or relations (liaison officers or liaison arrangements). As with many derived adjectives, liaisonné is more typical in written and formal registers and may be relatively rare in everyday speech. It also occurs as a surname in some Francophone areas.