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Baeckeoffe – A Traditional Alsatian Peasant Stew That Made the Big Time.
fromBehind the French MenubyBryan G. NewmanA Baeckeoffe.Photograph courtesy of Joel Bezhttps://www.flickr.com/photos/lejoe/5196062504/ Baeckeof, Baeckeoffe, Baaekenof, or Potée Alsacienne– A...
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Lamproie – Lamprey. The Lamprey in French Cuisine.
fromBehind the French MenubyBryan G. Newman behindthefrenchmenu@gmail.comA member of the lamprey family.Photograph courtesy of AANA, Agence de l’Alimentation Nouvelle AquitaineLamproie de...
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Dining in Avignon, France. The Papeton d'Aubergine, the Châteauneuf-du-Pape...
fromBehind the French MenubyBryan G. NewmanPapeton d'Aubergine.Aubergines/eggplants in the manner of the Pope's Hat.Photograph courtesy of Cuisine ActuellePapeton d'Aubergine originated in Avignon and...
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Les Découpes de Fruits et Légumes - The French Cuts for Fruits and Vegetables
fromBehind the French MenubyBryan G. Newman A few of the fruits and vegetables that may be on your menu.Photograph courtesy of Fondation Louis Bonduelle French culinary tradition includes naming the...
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Dining in Normandy.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.comNormandy in France.Map courtesy of OnTheWorldMEnjoying French cuisine on its home ground is a significant reason for visiting...
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