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.![]()
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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.
