Béryx and the Dorade Rose - Red Bream and the Splendid Alfonsino. Two of the Tastiest Fish in French Cuisine.

March 31, 2018, 8:00 am

≫ Next: Le Chambérat - Le Chambérat Cow's Milk Cheese from the Old Province of Bourbonnais in the Auvergne-Rhône-Alpes.

≪ Previous: Juste - Perfect. In French Cuisine Look for Juste Cuit, Juste Raidies, and Juste Saisies.

$

0

0

fromBehind the French MenubyBryan G. Newman    The red breamPhotograph courtesy of NOAA Photo Librarywww.flickr.com/photos/noaaphotolib/9734691415/ Béryx or Alfonsino on French menus is...

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.

---

Le Chambérat - Le Chambérat Cow's Milk Cheese from the Old Province of Bourbonnais in the Auvergne-Rhône-Alpes.

April 7, 2018, 12:45 am

≫ Next: Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor That Will Sing to Your Taste Buds.

≪ Previous: Béryx and the Dorade Rose - Red Bream and the Splendid Alfonsino. Two of the Tastiest Fish in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman   Le Chambérat FermierPhotograph courtesy of Wikipedia (CC BY-SA 3.0) Le Chambérat is a creamy but not spreadable,  mild, 45% fat, cow’s...

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.

Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor That Will Sing to Your Taste Buds.

April 15, 2018, 8:22 am

≫ Next: Rouge des Prés AOC – The Very Best of French Beef. Rouge des Prés in French Cuisine.

≪ Previous: Le Chambérat - Le Chambérat Cow's Milk Cheese from the Old Province of Bourbonnais in the Auvergne-Rhône-Alpes.

$

0

0

fromBehind the French MenubyBryan G. Newman   A chanterelle mushroom consomméwith braised abalone, and pumpkin confit.Photograph courtesy of Warren In the...

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.

Rouge des Prés AOC – The Very Best of French Beef. Rouge des Prés in French Cuisine.

April 21, 2018, 7:41 am

≫ Next: Pignons de Pin - Pine Nuts from Pine Cones. Pine Nuts in French cuisine.

≪ Previous: Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor That Will Sing to Your Taste Buds.

$

0

0

fromBehind the French MenubyBryan G. Newman   Rouge des Prés  The Rouge des Prés AOC breed of cattle, originally called the Maine-Anjou, come from the old Province of Anjou, now...

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.

Pignons de Pin - Pine Nuts from Pine Cones. Pine Nuts in French cuisine.

April 28, 2018, 4:41 am

≫ Next: Lentilles – Lentils. Lentils are all over French Menus. The Lentil in French Cuisine.

≪ Previous: Rouge des Prés AOC – The Very Best of French Beef. Rouge des Prés in French Cuisine.

$

0

0

fromBehind the French MenubyBryan Newman      Stone pine nuts.Also called umbrella pine nutsPhotograph courtesy of Nuts.com Texture is just as important as taste in French cuisine, 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.

Lentilles – Lentils. Lentils are all over French Menus. The Lentil in French Cuisine.

May 5, 2018, 1:12 am

≫ Next: Cerf - Venison. Venison in French Cuisine.

≪ Previous: Pignons de Pin - Pine Nuts from Pine Cones. Pine Nuts in French cuisine.

$

0

0

fromBehind the French MenubyBryan Newman  Lentils  Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/38716993745 Lentils are the oldest known cultivated pulse; the...

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.

Cerf - Venison. Venison in French Cuisine.

May 19, 2018, 6:46 am

≫ Next: Dining in France – Do You Dream of the Perfect Meal in France. France’s Intangible Cultural Heritage.

≪ Previous: Lentilles – Lentils. Lentils are all over French Menus. The Lentil in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman     Red deerDonald Macauleywww.flickr.com/photos/27770620@N02/6227076309/  Cerf means venison and venison means deer. Deer will be...

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 France – Do You Dream of the Perfect Meal in France. France’s Intangible Cultural Heritage.

May 26, 2018, 1:15 am

≫ Next: Coriandre - Coriander, the Herb. Coriander and Cilantro are Different Names for the Same Herb.

≪ Previous: Cerf - Venison. Venison in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman  Louis XIV dining table at the Louvre, ParisPhotograph courtesy Atibordee Kongprepanwww.flickr.com/photos/atibordee/15175551991/ When we travel...

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.

---

Coriandre - Coriander, the Herb. Coriander and Cilantro are Different Names for the Same Herb.

June 2, 2018, 2:01 am

≫ Next: The Cahors AOC Wine and Cahors the Town. Cahors Wine in French Cuisine.

≪ Previous: Dining in France – Do You Dream of the Perfect Meal in France. France’s Intangible Cultural Heritage.

$

0

0

fromBehind the French MenubyBryan Newman   Coriander, Cilantro.Photograph courtesy of Robert Couse-Bakerwww.flickr.com/photos/29233640@N07/8653214119/   Coriander or Cilantro...

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 Cahors AOC Wine and Cahors the Town. Cahors Wine in French Cuisine.

June 9, 2018, 5:50 am

≫ Next: Ragoût – A Traditional French Stew. Ragoûts in French Cuisine.

≪ Previous: Coriandre - Coriander, the Herb. Coriander and Cilantro are Different Names for the Same Herb.

$

0

0

fromBehind the French MenubyBryan Newman   The Valentré Bridge in the town of Cahors. The locals called it the Pont de Balandras.Photograph courtesy of Hans...

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.

Ragoût – A Traditional French Stew. Ragoûts in French Cuisine.

June 24, 2018, 12:06 am

≫ Next: Œufs – Eggs. A Short Introduction to Eggs on French Menus, and Buying Eggs in French Markets and Supermarkets.

≪ Previous: The Cahors AOC Wine and Cahors the Town. Cahors Wine in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman  A mushroom ragoût. Photograph courtesy of My Recipes.   Ragoûts hold a very important place in the history of French cuisine and the...

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.

Œufs – Eggs. A Short Introduction to Eggs on French Menus, and Buying Eggs in French Markets and Supermarkets.

June 30, 2018, 10:37 am

≫ Next: Gratin – Browned. Unfortunately, Browned is a Poor Translation Even if it is Correct. Gratin, Au Gratin, Gratiné, and Gratinée are Treasured Techniques and Tastes in French Cuisine.

≪ Previous: Ragoût – A Traditional French Stew. Ragoûts in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman          Eggs.Photograph courtesy of EatByDate.   Œuf or Œufs - Pronounced erf or erfs.Œ –  For more about these...

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.

Gratin – Browned. Unfortunately, Browned is a Poor Translation Even if it is Correct. Gratin, Au Gratin, Gratiné, and Gratinée are Treasured Techniques and Tastes in French Cuisine.

July 15, 2018, 5:12 am

≫ Next: Aile de Raie, Raie – Skate, the Fish on French Menus

≪ Previous: Œufs – Eggs. A Short Introduction to Eggs on French Menus, and Buying Eggs in French Markets and Supermarkets.

$

0

0

fromBehind the French MenubyBryan G. Newman       Au gratinPhotograph courtesy of star5112www.flickr.com/photos/johnjoh/5936101373/ Our taste buds are activated by memory...

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.

Aile de Raie, Raie – Skate, the Fish on French Menus

July 21, 2018, 11:41 am

≫ Next: Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

≪ Previous: Gratin – Browned. Unfortunately, Browned is a Poor Translation Even if it is Correct. Gratin, Au Gratin, Gratiné, and Gratinée are Treasured Techniques and Tastes in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman     Aile de Raie, Raie, Flotte, Pocheteau – Skate, Blue Skate. Photograph courtesy of Bad Angling Common skate are known to exceed 180...

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.

Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

July 29, 2018, 12:33 am

≫ Next: Pain – Bread, French Bread - The Different Types of French Bread and Buying Bread in France. (Bread in French is Spelled Pain and Pronounced as Pan).

≪ Previous: Aile de Raie, Raie – Skate, the Fish on French Menus

$

0

0

fromBehind the French MenubyBryan G. Newman    Filet Mignon with Béarnaise SaucePhotograph courtesy of D’artagnan,    Sauce Béarnaise (pronounced bay-are-naiz) is a...

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.

---

Pain – Bread, French Bread - The Different Types of French Bread and Buying Bread in France. (Bread in French is Spelled Pain and Pronounced as Pan).

August 4, 2018, 2:48 am

≫ Next: Cornichons – Crisp, Crunchy, Vinegary, Slightly Salty, Miniature Cucumbers (Gherkins). Cornichons in French Cuisine.

≪ Previous: Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman   Choose your bread.Photograph courtesy of Boulangerie A. Bergeron    Bread may be the most basic of all foods, but, in France,...

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.

Cornichons – Crisp, Crunchy, Vinegary, Slightly Salty, Miniature Cucumbers (Gherkins). Cornichons in French Cuisine.

August 11, 2018, 11:03 pm

≫ Next: Cendré de Champagne – A Wonderful Cheese From the Home of Champagne.

≪ Previous: Pain – Bread, French Bread - The Different Types of French Bread and Buying Bread in France. (Bread in French is Spelled Pain and Pronounced as Pan).

$

0

0

fromBehind the French MenubyBryan G. Newman Fresh cornichons.Photograph courtesy of twistedstringknits. www.flickr.com/photos/twisted-string/7377314814    Cornichons are small...

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.

Cendré de Champagne – A Wonderful Cheese From the Home of Champagne.

August 18, 2018, 8:50 am

≫ Next: Dining in the Department of Charente-Maritime on France's Atlantic Coast.

≪ Previous: Cornichons – Crisp, Crunchy, Vinegary, Slightly Salty, Miniature Cucumbers (Gherkins). Cornichons in French Cuisine.

$

0

0

fromBehind the French MenubyBryan G. Newman   Cendre de ChamapgnePhotograph Courtesy of Supertoinette Cendré de Champagne - A soft, 20-25% fat, cow's milk cheese with a white to ivory...

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 the Department of Charente-Maritime on France's Atlantic Coast.

August 26, 2018, 4:29 am

≫ Next: Maquereau – Mackerel. Mackerel in French Cuisine.

≪ Previous: Cendré de Champagne – A Wonderful Cheese From the Home of Champagne.

$

0

0

fromBehind the French MenubyBryan G. Newman  Entrance to the port at La Rochelle.Photograph courtesy of ollografikwww.flickr.com/photos/ollografik/2581012577/ Charente-Maritime...

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.

Maquereau – Mackerel. Mackerel in French Cuisine.

September 1, 2018, 12:33 pm

≫ Next: Haricot or Coco - Beans. Beans in French Cuisine.

≪ Previous: Dining in the Department of Charente-Maritime on France's Atlantic Coast.

$

0

0

fromBehind the French menubyBryan G. Newman    The Atlantic mackerel.Natural History of British Fishes (1802) by Edward Donovan (1768-1837). Digitally enhanced.Free Public Domain...

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.