Learning What is Really Behind the French Menu. A guest post by Nadège Lepoittevin.

November 11, 2017, 11:04 am

≫ Next: Poulpe or Pieuvre – Octopus. Octopus on French Menus.

≪ Previous: Bernique or Patelle - Limpets. The Limpet in French Cuisine.

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 Guest Post by Nadège Lepoittevin. www.nadegecuisinetours.comnadege@nadegecuisine.com  It is only rarely that I mention a company or product by name. but Nadège Cuisine Tours...

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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Poulpe or Pieuvre – Octopus. Octopus on French Menus.

November 18, 2017, 6:30 am

≫ Next: Suc – The Juice from Herbs and other Plants. The Cooking Juices from Meat, Poultry, Fish, and Seafood. Suc in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    OctopusBenjamin Holliswww.flickr.com/photos/dalangalma/8480534871/  There are many tasty octopus dishes in French cuisine. On 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.

Suc – The Juice from Herbs and other Plants. The Cooking Juices from Meat, Poultry, Fish, and Seafood. Suc in French Cuisine.

November 25, 2017, 1:18 pm

≫ Next: En Papillote – Dishes Cooked While Enclosed in a Wrapping to Keep all the Flavors in. En Papillote in French Cuisine.

≪ Previous: Poulpe or Pieuvre – Octopus. Octopus on French Menus.

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fromBehind the French MenubyBryan G. Newman     Botanique on the Rocks Sucs en Herbe Photograph courtesy of Club Soda Guidewww.flickr.com/photos/clubsodaguide/34924215243/ ...

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.

En Papillote – Dishes Cooked While Enclosed in a Wrapping to Keep all the Flavors in. En Papillote in French Cuisine.

December 1, 2017, 2:03 pm

≫ Next: Livarot AOC/AOP – Livarot Cheese. Livarot is One of France’s Tastiest "Aromatic" Cheeses. Livarot in French French Cuisine.

≪ Previous: Suc – The Juice from Herbs and other Plants. The Cooking Juices from Meat, Poultry, Fish, and Seafood. Suc in French Cuisine.

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fromBehind the French MenubyBryan G. Newman Just opened, chicken en papillote.Photograph courtesy of Isabelle Hurbain-Palatinwww.flickr.com/photos/ipalatin/7577694658  Dishes that are prepared...

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.

Livarot AOC/AOP – Livarot Cheese. Livarot is One of France’s Tastiest "Aromatic" Cheeses. Livarot in French French Cuisine.

December 9, 2017, 6:02 am

≫ Next: The Alpilles, Garrigues, and the Maquis of Provence in French Cuisine.

≪ Previous: En Papillote – Dishes Cooked While Enclosed in a Wrapping to Keep all the Flavors in. En Papillote in French Cuisine.

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fromBehind the French MenubyBryan G. Newman A Livarot cheese.Photograph courtesy of Fromage-Normandie.com   Livarot is one of the four AOP Normandy, cheeses.  The other three are...

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 Alpilles, Garrigues, and the Maquis of Provence in French Cuisine.

December 17, 2017, 3:45 am

≫ Next: Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.

≪ Previous: Livarot AOC/AOP – Livarot Cheese. Livarot is One of France’s Tastiest "Aromatic" Cheeses. Livarot in French French Cuisine.

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fromBehind the French MenubyBryan G. Newman  AlpillesPhotograph courtesy of Tristan Taussacwww.flickr.com/photos/tristantaussac/6088175723/ The Alpilles, Garrigues, and Maquis will be on...

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.

Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.

December 24, 2017, 3:18 am

≫ Next: Barracuda – Barracuda, the fish. The European Barracuda in French Cuisine.

≪ Previous: The Alpilles, Garrigues, and the Maquis of Provence in French Cuisine.

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fromBehind the French MenubyBryan G. Newman     RumsteckA French rump steakPhotograph courtesy of Evan Benchwww.flickr.com/photos/austinevan/3683640125/ Romsteck and Rumsteck...

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.

Barracuda – Barracuda, the fish. The European Barracuda in French Cuisine.

December 30, 2017, 1:20 am

≫ Next: Parmentier - The Man Who Brought the Potato to French Menus

≪ Previous: Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.

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fromBehind the French MenubyBryan G. Newman   BarracudaPhotograph courtesy of Elias Levyhttps://www.flickr.com/photos/elevy/www.flickr.com/photos/elevy/14464001391/  Barracuda,...

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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Parmentier - The Man Who Brought the Potato to French Menus

January 6, 2018, 12:17 am

≫ Next: Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines in French Cuisine.

≪ Previous: Barracuda – Barracuda, the fish. The European Barracuda in French Cuisine.

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fromBehind the French MenubyBryan G. Newman  PotatoesPhotograph courtesy of Michelle Grewewww.flickr.com/photos/gabbysol/22939014776/ While Columbus brought chocolate, chilies, maize...

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.

Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines in French Cuisine.

January 13, 2018, 2:21 am

≫ Next: Pot-au-Feu or Pot Bouilli – Pot on the Fire - France’s Most Famous Stew.

≪ Previous: Parmentier - The Man Who Brought the Potato to French Menus

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fromBehind the French MenubyBryan G. Newman  Pralines Roses.Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/25397125530/ Pralines began in the home of the French Count of...

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.

Pot-au-Feu or Pot Bouilli – Pot on the Fire - France’s Most Famous Stew.

January 20, 2018, 3:20 am

≫ Next: Merlu – Hake, the Popular White Fish. Hake in French Cuisine.

≪ Previous: Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   Pot-au-feuPhotograph Le Journal des Femmes.   The pot-au-feu, a beef stew, was part of France’s culinary heritage long before...

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.

Merlu – Hake, the Popular White Fish. Hake in French Cuisine.

January 27, 2018, 7:31 am

≫ Next: Vanille – Vanilla. The story of Vanilla and Vanilla in French Cuisine.

≪ Previous: Pot-au-Feu or Pot Bouilli – Pot on the Fire - France’s Most Famous Stew.

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fromBehind the French Menu.byBryan Newman   Fresh hake.Photograph courtesy of Marine Stewardship Council.  Merlu, Merlu Européen or  Colin  - Hake and European Hake....

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.

Vanille – Vanilla. The story of Vanilla and Vanilla in French Cuisine.

February 3, 2018, 7:19 am

≫ Next: Baron – Baron. Today’s Barons on French Menus.

≪ Previous: Merlu – Hake, the Popular White Fish. Hake in French Cuisine.

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fromBehind the French MenubyBryan G. Newman  The vanilla flower.Photograph courtesy of Malcolm Mannerswww.flickr.com/photos/mmmavocado/6998639597/  Vanilla flavor is the most pervasive...

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.

Baron – Baron. Today’s Barons on French Menus.

February 10, 2018, 8:43 am

≫ Next: Fumé – Smoked. Smoked Foods in French Cuisine.

≪ Previous: Vanille – Vanilla. The story of Vanilla and Vanilla in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    Roasting a baron of beef.Roasting the Baron of Beef in the Guildhall Kitchens. Photograph courtesy of la Cuisine Française...

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.

Fumé – Smoked. Smoked Foods in French Cuisine.

February 17, 2018, 7:15 am

≫ Next: Rhum- Rum. France’s Rum Agricole Martinique AOC. Rum in French Cuisine.

≪ Previous: Baron – Baron. Today’s Barons on French Menus.

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fromBehind the French MenubyBryan G. Newman   Smoke.Photograph courtesy of Suvajit Senguptwww.flickr.com/photos/jeet_sen/1014500923/ Smoking is one of the oldest methods of cooking...

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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Rhum- Rum. France’s Rum Agricole Martinique AOC. Rum in French Cuisine.

February 24, 2018, 9:56 am

≫ Next: Bigorneaux - Perwinkles (Winkles). Periwinkles are a Treasured Part of a French Seafood Platter. Winkles in French Cuisine.

≪ Previous: Fumé – Smoked. Smoked Foods in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    Rum on the rocks.Photograph courtesy of the Evening Standard, UK. In every French chef’s storeroom, there are two or three different types of...

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.

Bigorneaux - Perwinkles (Winkles). Periwinkles are a Treasured Part of a French Seafood Platter. Winkles in French Cuisine.

March 4, 2018, 4:17 am

≫ Next: Volatile – Poultry. The Word Volaille, Poultry, on French Menus Only Includes Chickens and Turkeys. Volaille in French Cuisine.

≪ Previous: Rhum- Rum. France’s Rum Agricole Martinique AOC. Rum in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    Bigorneaux - Winkle (periwinkles).Photograph courtesy of The Fish Society The French love seafood and eat more oysters than any other nation...

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.

Volatile – Poultry. The Word Volaille, Poultry, on French Menus Only Includes Chickens and Turkeys. Volaille in French Cuisine.

March 10, 2018, 8:57 am

≫ Next: Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The Tomato in French Cuisine.

≪ Previous: Bigorneaux - Perwinkles (Winkles). Periwinkles are a Treasured Part of a French Seafood Platter. Winkles in French Cuisine.

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fromBehind the French MenubyBryan G. Newman   Down on the farm. Photograph courtesy of Irene Kightleywww.flickr.com/photos/hardworkinghippy/414900851/   Volaille in French means...

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.

Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The Tomato in French Cuisine.

March 17, 2018, 10:39 am

≫ Next: Juste - Perfect. In French Cuisine Look for Juste Cuit, Juste Raidies, and Juste Saisies.

≪ Previous: Volatile – Poultry. The Word Volaille, Poultry, on French Menus Only Includes Chickens and Turkeys. Volaille in French Cuisine.

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fromBehind the French MenubyBryan G. Newman    Choose your tomato.Photograph courtesy of A Big Slice The tomato’s origins are South American and they were brought to Europe by returning...

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.

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

March 24, 2018, 9:05 am

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

≪ Previous: Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The Tomato in French Cuisine.

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fromBehind the French MenubyBryan G. Newman  Perfectly cooked red mullet.2018 Paris Guy Savoy, Rouget Barbet.Photograph courtesy...

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.