Haricot or Coco - Beans. Beans in French Cuisine.

September 9, 2018, 5:44 am

≫ Next: Ail Noir - Black garlic. Black Garlic in French Cuisine.

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fromBehind the French menubyBryan G. Newman     Beans in the market.Photograph courtesy of Sam Beebewww.flickr.com/photos/sbeebe/6026123421/   Haricot or Coco are 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.

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Ail Noir - Black garlic. Black Garlic in French Cuisine.

September 15, 2018, 12:35 pm

≫ Next: Brandade and Brandade Nîmoise - A Much Loved Cod Dish from Provence and the Languedoc region of Occitanie.

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fromBehind the French MenubyBryan G. Newman    Peeled black garlic.Photograph courtesy of H. Alexander Talbotwww.flickr.com/photos/ideasinfood/8302477460/    Garlic is an...

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.

Brandade and Brandade Nîmoise - A Much Loved Cod Dish from Provence and the Languedoc region of Occitanie.

September 22, 2018, 11:09 am

≫ Next: Poireaux – Leeks. The Leek in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    La Brandade NîmoisePhotograph courtesy of Les Foodies.com   Brandade is a traditional and much-loved dish of finely pureed, hydrated...

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.

Poireaux – Leeks. The Leek in French Cuisine.

October 7, 2018, 6:21 am

≫ Next: Bœuf Fermier d’Aubrac, Label Rouge – The Red Label Beef from Aubrac in the Center of Southern France.

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fromBehind the French MenubyBryan G. Newman  Leeks  Photograph courtesy of liz westwww.flickr.com/photos/calliope/293717280/ Poireau and Asperge du Pauvre – The leek.Poireau 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.

Bœuf Fermier d’Aubrac, Label Rouge – The Red Label Beef from Aubrac in the Center of Southern France.

October 13, 2018, 6:44 am

≫ Next: Perdrix -The Partridge. Partridges in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   Aubrac cow and calf.Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/25371239801/ When you want great beef, and Bœuf...

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.

Perdrix -The Partridge. Partridges in French Cuisine.

October 20, 2018, 12:43 am

≫ Next: Étang de Thau - A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.

≪ Previous: Bœuf Fermier d’Aubrac, Label Rouge – The Red Label Beef from Aubrac in the Center of Southern France.

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fromBehind the French MenubyBryan G. Newman   The red-legged partridge.Photograph courtesy of Hacheme 26www.flickr.com/photos/hacheme26/30245587982/ When partridge is on the menu, do...

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.

Étang de Thau - A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.

October 28, 2018, 4:46 am

≫ Next: Dorade Grise or Griset - Black Seabream. Black Seabream in French Cuisine.

≪ Previous: Perdrix -The Partridge. Partridges in French Cuisine.

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fromBehind the French MenubyBryan G. Newman  The Port in the town of Marseillan in the Étang de Thau.Photograph courtesy of michel coiffardwww.flickr.com/photos/martagon/8371778563/ 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.

Dorade Grise or Griset - Black Seabream. Black Seabream in French Cuisine.

November 3, 2018, 4:51 pm

≫ Next: Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

≪ Previous: Étang de Thau - A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.

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fromBehind the French MenubyBryan G. Newman   Black seabream in the market.Photograph courtesy of Marco Verchwww.flickr.com/photos/30478819@N08/44618431655/  Worry not, this fish...

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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Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

November 11, 2018, 4:54 am

≫ Next: Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.

≪ Previous: Dorade Grise or Griset - Black Seabream. Black Seabream in French Cuisine.

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fromBehind the French MenubyBryan G. Newman  The Burgundy truffle, the tuber uncinatumPhotograph courtesy of Fabien Agonwww.flickr.com/photos/agonf/30221811990/  In France, there...

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.

Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.

November 24, 2018, 5:31 am

≫ Next: Petit Bisous to Petite Marmite. Food Names on French Menus With the Prefix Petit or Petite in French Cuisine.

≪ Previous: Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   The Weeping Bolet.Photograph courtesy of Björn S...www.flickr.com/photos/40948266@N04/29066980873/   The French love wild...

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.

Petit Bisous to Petite Marmite. Food Names on French Menus With the Prefix Petit or Petite in French Cuisine.

December 9, 2018, 10:57 am

≫ Next: Macreuse de Bœuf - One of the Tastiest Steaks on French Menus.

≪ Previous: Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.

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fromBehind the French MenubyBryan G. Newman  Petit Bisous – Little Kisses.Photograph courtesy of HENRION ALAINwww.flickr.com/photos/54alain2309/23029760214/ Petit or Petite – Little 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.

Macreuse de Bœuf - One of the Tastiest Steaks on French Menus.

December 15, 2018, 10:30 am

≫ Next: Seiche – Cuttlefish. Cuttlefish in French Cuisine.

≪ Previous: Petit Bisous to Petite Marmite. Food Names on French Menus With the Prefix Petit or Petite in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    Macreuse de bœuf.Photograph courtesy of le Journal Internet. The steak called a macreuse à biftek in French supermarkets is nearly always...

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.

Seiche – Cuttlefish. Cuttlefish in French Cuisine.

December 22, 2018, 9:32 am

≫ Next: Menthe – Mint. Mint, Garden Mint, in French Cuisine.

≪ Previous: Macreuse de Bœuf - One of the Tastiest Steaks on French Menus.

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fromBehind the French MenubyBryan G Newman  The common cuttlefishPhotograph courtesy of William Warbywww.flickr.com/photos/wwarby/4695864776/  Seiche - Cuttlefish  (Sùpi in...

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.

Menthe – Mint. Mint, Garden Mint, in French Cuisine.

January 7, 2019, 5:08 am

≫ Next: Canard Sauvage – Wild duck. Wild Duck in French Cuisine.

≪ Previous: Seiche – Cuttlefish. Cuttlefish in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   MintPhotograph courtesy of jxsonwww.flickr.com/photos/jxson/8289500341/ Menthe or Menthe Anglaise – Mint, Spearmint or Garden Mint is 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.

Canard Sauvage – Wild duck. Wild Duck in French Cuisine.

January 27, 2019, 3:14 am

≫ Next: Crab Royal – King Crab. King Crab is an Imported Delicacy but Holds an Important Place in French Cuisine.

≪ Previous: Menthe – Mint. Mint, Garden Mint, in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   Mallard DucksThe male has a green collar and head.Photograph courtesy of Bring Back Wordswww.flickr.com/photos/backwords/5677301579/ When...

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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Crab Royal – King Crab. King Crab is an Imported Delicacy but Holds an Important Place in French Cuisine.

February 3, 2019, 12:20 am

≫ Next: Chabichou du Poitou AOP - The Exceptional Goat’s Cheese From the Old French Region of Poitou-Charentes

≪ Previous: Canard Sauvage – Wild duck. Wild Duck in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   King Crab.This is a six and one-half kilo (14.3 lb) King Crab.Photograph courtesy of  A. Lau.  The King Crab also called the Alaskan...

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.

Chabichou du Poitou AOP - The Exceptional Goat’s Cheese From the Old French Region of Poitou-Charentes

February 18, 2019, 12:07 am

≫ Next: Corb or Corb Noir– Brown Meagre, the fish. Brown Meager in French Cuisine.

≪ Previous: Crab Royal – King Crab. King Crab is an Imported Delicacy but Holds an Important Place in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    A young Chabichou du Poitou AOC/AOPPhotograph courtesy of Fromagerie de Fontenille  Chabichou du Poitou is a 45% fat (23% new...

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.

Corb or Corb Noir– Brown Meagre, the fish. Brown Meager in French Cuisine.

February 23, 2019, 7:12 am

≫ Next: Agneau de Lait – Milk-fed Baby Lamb in French Cuisine.

≪ Previous: Chabichou du Poitou AOP - The Exceptional Goat’s Cheese From the Old French Region of Poitou-Charentes

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fromBehind the French MenubyBrown Meagre   National Marine Park of Port-Cros and Porquerolles, France.Photograph courtesy of Arnaud...

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.

Agneau de Lait – Milk-fed Baby Lamb in French Cuisine.

March 8, 2019, 11:48 pm

≫ Next: A Weekend in Foix, Ariège, Occitanie.

≪ Previous: Corb or Corb Noir– Brown Meagre, the fish. Brown Meager in French Cuisine.

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Agneau de Lait – Milk-fed Lamb.Photograph courtesy of sommelier-vins.com 750G     Many lamb aficionados consider Agneau de Lait, milk-fed baby lamb, to be the best lamb that money...

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.

A Weekend in Foix, Ariège, Occitanie.

March 25, 2019, 12:10 am

≫ Next: Dining in Limousin, France. The Departments of Corrèz, Creuse, and Haute-Vienne.

≪ Previous: Agneau de Lait – Milk-fed Baby Lamb in French Cuisine.

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fromBehind the French menubyBryan G. Newman  The town of Foix and its castle.Photograph courtesy of Jorge Franganillo.www.flickr.com/photos/franganillo/25952081063/ ...

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.