Sweetbreads in French cuisine, Ris de Veau (d'Agneau) on French Menus. When sweetbreads are on the menu in France do not pass them by.

November 20, 2015, 11:55 am

≫ Next: The Wonderful wines of the Alsace, France.

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fromBehind the French MenubyBryan G. Newman    Crispy fried sweetbreads served on top of morel mushrooms sautéed in butter.Photograph courtesy of Lucas Richarz. Veal and lamb sweetbreads...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

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The Wonderful wines of the Alsace, France.

December 20, 2015, 11:30 am

≫ Next: Valençay, Valencay, the AOP cheese and Valençay the AOP wines.

≪ Previous: Sweetbreads in French cuisine, Ris de Veau (d'Agneau) on French Menus. When sweetbreads are on the menu in France do not pass them by.

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fromBehind the French MenuByBryan G.Newman  The Alsace and the VosgesPhotograph courtesy of Simon Bonaventure   The Alsace is beautiful and apart from its excellent wines has some...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Valençay, Valencay, the AOP cheese and Valençay the AOP wines.

January 2, 2016, 9:27 am

≫ Next: Dining in Quercy. The departments of Lot and Lot-et-Garonne in the Midi-Pyrenees.

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fromBehind the French MenubyBryan G. Newman   The Valençay Cheese.   The Valençay Cheese.Photograph courtesy of Frédérique Voisin-Demery    The Valençay AOP cheese and...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Dining in Quercy. The departments of Lot and Lot-et-Garonne in the Midi-Pyrenees.

January 10, 2016, 3:10 am

≫ Next: Marmelade – Marmalade in French cuisine.

≪ Previous: Valençay, Valencay, the AOP cheese and Valençay the AOP wines.

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fromBehind the French MenubyBryan G. Newman   St Cirq Lapopie, Quercy.Photograph courtesy of Tourisme Midi-Pyrénées Quercy was a province in France’s southwest; its land was made for...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Marmelade – Marmalade in French cuisine.

January 17, 2016, 12:13 am

≫ Next: Moutarde – Mustard and French cuisine.

≪ Previous: Dining in Quercy. The departments of Lot and Lot-et-Garonne in the Midi-Pyrenees.

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fromBehind the French menubyBryan G. Newman Bitter orange marmeladePhotograph courtesy of Charlie Dave   Marmelade – Marmalade.In France marmelade is not always made with orange and or...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Moutarde – Mustard and French cuisine.

January 24, 2016, 2:57 am

≫ Next: Déglacé, Déglacer, Déglacez – Deglazing. Réduction – Reduction. Deglazing and Reduction in French Cuisine.

≪ Previous: Marmelade – Marmalade in French cuisine.

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fromBehind the French MenubyBryan G. Newman    Vineyard co­­vered with mustard flowers.Photograph courtesy of RC Designer Travel through France from April through June and you will see...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Déglacé, Déglacer, Déglacez – Deglazing. Réduction – Reduction. Deglazing and Reduction in French Cuisine.

January 31, 2016, 8:39 am

≫ Next: Carp, the Fish, on French Menus.

≪ Previous: Moutarde – Mustard and French cuisine.

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fromBehind the French MenubyBryan G. Newman    Checking the wine to be used!Photograph courtesy of Thomassin Mickaël French menus contain words from the kitchen that do not appear in most...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Carp, the Fish, on French Menus.

February 6, 2016, 6:57 am

≫ Next: The Basses Côtes on French Menus. These are Cuts from the USA and UK Chuck and are the Tastiest Cuts of Beef.

≪ Previous: Déglacé, Déglacer, Déglacez – Deglazing. Réduction – Reduction. Deglazing and Reduction in French Cuisine.

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Carpe, Carpe Commune  -  Carp, Common Carp.fromBehind the French MenubyBryan G. Newman.     CarpPhotograph courtesy of Biodiversity Heritage Library   ...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

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The Basses Côtes on French Menus. These are Cuts from the USA and UK Chuck and are the Tastiest Cuts of Beef.

February 13, 2016, 11:49 pm

≫ Next: Algue or Algue de Mer – Seaweed in French cuisine.

≪ Previous: Carp, the Fish, on French Menus.

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fromBehind the French MenubyBryan G. Newman   Provençal DaubePhotograph courtesy of Γιάννης Νικόλης       The best parts of the chuck are the Basses Côtes   ...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Algue or Algue de Mer – Seaweed in French cuisine.

February 20, 2016, 8:34 am

≫ Next: Beaufort AOP, One of France's Finest Cheeses.

≪ Previous: The Basses Côtes on French Menus. These are Cuts from the USA and UK Chuck and are the Tastiest Cuts of Beef.

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fromBehind the French MenubyBryan G. Newman Sea kelp.Photograph courtesy of Pomax  One or more seaweeds may well be flavoring your fish soup or be part of other French seafood and saltwater...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Beaufort AOP, One of France's Finest Cheeses.

February 26, 2016, 7:54 am

≫ Next: Shad or Allis shad, the fish, on French menus. Alose or Grande Alose

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Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Shad or Allis shad, the fish, on French menus. Alose or Grande Alose

February 26, 2016, 7:59 am

≫ Next: Assiette on French Menus. Ten of the Many Popular Quickly Prepared Dishes on French Menus.

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fromBehind the French MenubyBryan G. Newman    Allis ShadPhotograph courtesy of  Fernando Coello Vicente  Shad or Allis shad are mild but tasty fish and in the season, between...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Assiette on French Menus. Ten of the Many Popular Quickly Prepared Dishes on French Menus.

March 5, 2016, 9:09 am

≫ Next: The Cuisine of Aquitaine. The Products and Produce of its Five departments

≪ Previous: Shad or Allis shad, the fish, on French menus. Alose or Grande Alose

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 fromBehind the French MenubyBryan G. Newman     Even two plates do not make a real gourmet dish.Photograph courtesy of Sophie   An assiette is a plate, and on your menu...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

The Cuisine of Aquitaine. The Products and Produce of its Five departments

March 5, 2016, 8:58 am

≫ Next: Thon - Tuna. Tuna in French cuisine.

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fromBehind the French MenubyBryan G. Newman      The modern region of Aquitaine and its five departments.   Aquitaine is in France’s South-West.  Modern...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Thon - Tuna. Tuna in French cuisine.

March 12, 2016, 5:10 am

≫ Next: Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.

≪ Previous: The Cuisine of Aquitaine. The Products and Produce of its Five departments

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fromBehind the French MenubyBryan G. Newman  The Northern Bluefin Tuna.Photograph courtesy of Mark Doliner  French chefs have been preparing tuna for hundreds of years, but they...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

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Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.

March 12, 2016, 11:53 am

≫ Next: Antonin Carême: The Most Influential Chef in the History of French Cuisine.

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fromBehind the French MenubyBryan G. Newman   Lemons  Photograph courtesy of liz west  Without any doubt, the lemon is the most significant fruit in the French kitchen...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Antonin Carême: The Most Influential Chef in the History of French Cuisine.

March 19, 2016, 9:51 am

≫ Next: Chausson on French menus. - A popular pie made with puff pastry that will be on menus all over France.

≪ Previous: Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.

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fromBehind the French Menuby Bryan G. Newman Antonin Carême: Roi des Cuisiniers, Cuisinier des Rois.The King of Chefs and Chef of Kings.    Antonin Carême, (born...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Chausson on French menus. - A popular pie made with puff pastry that will be on menus all over France.

March 25, 2016, 8:00 am

≫ Next: Sandre, the Freshwater Fish, on the Menu in France. That’s Zander in the USA and Pike Perche in the UK.

≪ Previous: Antonin Carême: The Most Influential Chef in the History of French Cuisine.

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fromBehind the French MenubyBryan G. Newman     ChaussonsPhotograph courtesy of Kurman Communications, Inc.   Your breakfast menu may offer Chausson aux Pommes, a warm or...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Sandre, the Freshwater Fish, on the Menu in France. That’s Zander in the USA and Pike Perche in the UK.

March 29, 2016, 11:00 am

≫ Next: Fish and Seafood on Menus in France; the Variety is Incredible.

≪ Previous: Chausson on French menus. - A popular pie made with puff pastry that will be on menus all over France.

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fromBehind the French MenubyBryan G. Newman  ZanderPhotograph courtesy of Martin Hilber  Sandre, Perche-brochet or Doré Noir  – Zander in the USA and Pike-perch in the UK....

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.

Fish and Seafood on Menus in France; the Variety is Incredible.

April 2, 2016, 2:36 am

≫ Next: Picodon AOP Goat’s Cheese.

≪ Previous: Sandre, the Freshwater Fish, on the Menu in France. That’s Zander in the USA and Pike Perche in the UK.

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fromBehind the French menubyBryan G. Newman   Bar, Bar Commun, Loup, Loup de Mer.The European Sea Bass, Sea Bass, BassPhoto courtesy of Isidro Martinez French chefs along with the French...

Behind the French Menu enables to understand more about French menus and their history; not only the translation of the menu name for a dish, but also its main ingredients, the way it may be served and what the diner should look out for. I invite you to discover more in here today.