The aim of the research is related to identifying patterns of semantic compositionality of French phraseological units containing a gastronomic component. The paper analyzes the semantic patterns of the phraseologization process, leading to the formation of phraseological units containing a gastronomic component. The regularity of the processes of semantic induction that make up a phraseological unit is indicated. Three degrees of its semantic compositionality are identified. The presence of patterns that determine the exteriorization of the sphere of latency of a phraseolexeme is proven. The research is novel in that it is the first one to describe and delimit the semantic mechanisms underlying the process of actualizing hidden meanings during phraseologization based on French-language material. As a result of the research, it was established that the semantics of a phraseolexeme with the meaning of food demonstrates regular dynamic characteristics in the process of creating a phraseological unit: its valence properties are determined by the semantic and syntagmatic properties of the constituent parts of the phraseological unit. It was pointed out that the criterion for distinguishing the degrees of semantic compositionality of the components of a phraseological unit is the lexicographical criterion, reflecting the freedom or phraseological binding of the meaning under study.
Polyanchuk et al. (Tue,) studied this question.