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Agneau Charolais du Bourbonnais, Label Rouge. Charolais lamb on French Menus.

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fromBehind the French MenubyBryan G. Newman   The Charolais sheep and young.Photograph courtesy of Haleksandrehttps://www.flickr.com/photos/22175387@N06/2137764565/    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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