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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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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 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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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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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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Dining in Normandy.
from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com Normandy in France. Map courtesy of OnTheWorldM Enjoying French cuisine on its home ground is a significant reason......
View ArticleClik here to view.
Les Découpes de Fruits et Légumes - The French Cuts for Fruits and Vegetables
from Behind the French Menu by Bryan G. Newman A few of the fruits and vegetables that may be on your menu. Photograph courtesy of Fondation Louis Bonduelle French culinary... Behind the French...
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Dining in Avignon, France. The Papeton d'Aubergine, the Châteauneuf-du-Pape...
from Behind the French Menu by Bryan G. Newman Papeton d'Aubergine. Aubergines/eggplants in the manner of the Pope's Hat. Photograph courtesy of Cuisine Actuelle Papeton d'Aubergine originated in......
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Lamproie – Lamprey. The Lamprey in French Cuisine.
from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com A member of the lamprey family. Photograph courtesy of AANA, Agence de l’Alimentation Nouvelle Aquitaine Lamproie... Behind...
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Baeckeoffe – A Traditional Alsatian Peasant Stew That Made the Big Time.
from Behind the French Menu by Bryan G. Newman A Baeckeoffe. Photograph courtesy of Joel Bez https://www.flickr.com/photos/lejoe/5196062504/ Baeckeof, Baeckeoffe, Baaekenof, or... Behind the French...
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Dining in the Five Departments of Old Aquitaine: the Dordogne, Gironde,...
from Behind the French Menu by Bryan G. Newman behindthefrenchmen@gmail.com Old Aquitaine and its five departments after the French revolution. From the French revolution until 1-1-2016 Aquitaine......
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Armagnac one of France’s two fabulous AOP grape brandies.
from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com The Armagnac tulip-shaped glass.Locally it is preferred to a snifter.Photograph courtesy of Tourism... Behind the French...
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The Picodon AOP Goat’s Milk Cheese. The First Goat's Cheese to be Awarded an...
fromBehind the French MenubyBryan G. Newman Welcome to the world of Picodon The Picodon AOP cheese, (also called the Picodon de la Drôme AOP or Picodon d'Ardèche AOP), is a 45% fat (29.1% dry......
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Crepes, Galettes, Gaufres, Mille Crepes, Pannequets and more.
fromBehind the French MenubyBryan G. Newman Enjoying her first taste of French street foodCrêpes are a summer favoritePhotograph courtesy of... Behind the French Menu enables to understand more about...
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Kiwi or Kiwi de Sibérie - The Kiwi Fruit or Siberian Gooseberry. The Kiwi...
fromBehind the French MenubyBryan G. Newman behindthefrenchmenu@gmail.com The Kiwi FruitPhotograph courtesy of... Behind the French Menu enables to understand more about French menus and their history;...
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AOP, IGP and Vin de France. The Labels on French Wines.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Vin de France How the labels have changed. AOC has become... Behind the French Menu enables to understand more about French...
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La Truffe de Périgord, la Truffe Noire - The Perigord Truffle, the Black...
fromBehind the French MenubyBryan G. Newman Perigord TrufflesThe Black Perigord Truffle, the Black Diamond.The most famous and expensive of all French truffles.Photograph courtesy... Behind the...
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Marjolaine and Oregan - Marjoram and Oregano in French Cuisine, and Gâteau...
from Behind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Marjoram flowersPhotograph courtesy of Linda Hartleywww.flickr.com/photos/lindah/4823296047/ In and... Behind the French Menu...
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Crème and Crèmes on French Menus. Crèmes in French Cuisine. The Lexicon you...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Crème BruléePhotograph courtesy of katrina.alanawww.flickr.com/photos/katrinaalana/1519379320 Crème on... Behind the French...
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Dining in and Around the City of Bayonne on France’s Southern Atlantic Coast...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The City of Bayonne.Photograph courtesy of Andy Wrightwww.flickr.com/photos/rightee/134743559/ The City of Bayonne is an......
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