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Béryx and the Dorade Rose - Red Bream and the Splendid Alfonsino. Two of the...
fromBehind the French MenubyBryan G. Newman The red breamPhotograph courtesy of NOAA Photo Librarywww.flickr.com/photos/noaaphotolib/9734691415/ Béryx or Alfonsino on French menus is... Behind the...
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Le Chambérat - Le Chambérat Cow's Milk Cheese from the Old Province of...
fromBehind the French MenubyBryan G. Newman Le Chambérat FermierPhotograph courtesy of Wikipedia (CC BY-SA 3.0) Le Chambérat is a creamy but not spreadable, mild, 45% fat, cow’s... Behind the French...
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Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor...
fromBehind the French MenubyBryan G. Newman A chanterelle mushroom consomméwith braised abalone, and pumpkin confit.Photograph courtesy of Warren In the... Behind the French Menu enables to...
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Rouge des Prés AOC – The Very Best of French Beef. Rouge des Prés in French...
fromBehind the French MenubyBryan G. Newman Rouge des Prés The Rouge des Prés AOC breed of cattle, originally called the Maine-Anjou, come from the old Province of Anjou, now... Behind the French...
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Pignons de Pin - Pine Nuts from Pine Cones. Pine Nuts in French cuisine.
fromBehind the French MenubyBryan Newman Stone pine nuts.Also called umbrella pine nutsPhotograph courtesy of Nuts.com Texture is just as important as taste in French cuisine, and... Behind the...
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Lentilles – Lentils. Lentils are all over French Menus. The Lentil in French...
fromBehind the French MenubyBryan Newman Lentils Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/38716993745 Lentils are the oldest known cultivated pulse; the... Behind the French...
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Cerf - Venison. Venison in French Cuisine.
fromBehind the French MenubyBryan G. Newman Red deerDonald Macauleywww.flickr.com/photos/27770620@N02/6227076309/ Cerf means venison and venison means deer. Deer will be... Behind the French Menu...
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Dining in France – Do You Dream of the Perfect Meal in France. France’s...
fromBehind the French MenubyBryan G. Newman Louis XIV dining table at the Louvre, ParisPhotograph courtesy Atibordee Kongprepanwww.flickr.com/photos/atibordee/15175551991/ When we travel... Behind the...
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Coriandre - Coriander, the Herb. Coriander and Cilantro are Different Names...
fromBehind the French MenubyBryan Newman Coriander, Cilantro.Photograph courtesy of Robert Couse-Bakerwww.flickr.com/photos/29233640@N07/8653214119/ Coriander or Cilantro... Behind the French Menu...
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The Cahors AOC Wine and Cahors the Town. Cahors Wine in French Cuisine.
fromBehind the French MenubyBryan Newman The Valentré Bridge in the town of Cahors. The locals called it the Pont de Balandras.Photograph courtesy of Hans... Behind the French Menu enables to...
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Ragoût – A Traditional French Stew. Ragoûts in French Cuisine.
fromBehind the French MenubyBryan G. Newman A mushroom ragoût. Photograph courtesy of My Recipes. Ragoûts hold a very important place in the history of French cuisine and the... Behind the French...
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Œufs – Eggs. A Short Introduction to Eggs on French Menus, and Buying Eggs in...
fromBehind the French MenubyBryan G. Newman Eggs.Photograph courtesy of EatByDate. Œuf or Œufs - Pronounced erf or erfs.Œ – For more about these... Behind the French Menu enables to...
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Gratin – Browned. Unfortunately, Browned is a Poor Translation Even if it is...
fromBehind the French MenubyBryan G. Newman Au gratinPhotograph courtesy of star5112www.flickr.com/photos/johnjoh/5936101373/ Our taste buds are activated by memory... Behind the French Menu...
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Aile de Raie, Raie – Skate, the Fish on French Menus
fromBehind the French MenubyBryan G. Newman Aile de Raie, Raie, Flotte, Pocheteau – Skate, Blue Skate. Photograph courtesy of Bad Angling Common skate are known to exceed 180... Behind the French...
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Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn....
fromBehind the French MenubyBryan G. Newman Filet Mignon with Béarnaise SaucePhotograph courtesy of D’artagnan, Sauce Béarnaise (pronounced bay-are-naiz) is a... Behind the French Menu enables to...
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Pain – Bread, French Bread - The Different Types of French Bread and Buying...
fromBehind the French MenubyBryan G. Newman Choose your bread.Photograph courtesy of Boulangerie A. Bergeron Bread may be the most basic of all foods, but, in France,... Behind the French Menu...
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Cornichons – Crisp, Crunchy, Vinegary, Slightly Salty, Miniature Cucumbers...
fromBehind the French MenubyBryan G. Newman Fresh cornichons.Photograph courtesy of twistedstringknits. www.flickr.com/photos/twisted-string/7377314814 Cornichons are small... Behind the French Menu...
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Cendré de Champagne – A Wonderful Cheese From the Home of Champagne.
fromBehind the French MenubyBryan G. Newman Cendre de ChamapgnePhotograph Courtesy of Supertoinette Cendré de Champagne - A soft, 20-25% fat, cow's milk cheese with a white to ivory... Behind the...
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Dining in the Department of Charente-Maritime on France's Atlantic Coast.
fromBehind the French MenubyBryan G. Newman Entrance to the port at La Rochelle.Photograph courtesy of ollografikwww.flickr.com/photos/ollografik/2581012577/ Charente-Maritime... Behind the French...
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Maquereau – Mackerel. Mackerel in French Cuisine.
fromBehind the French menubyBryan G. Newman The Atlantic mackerel.Natural History of British Fishes (1802) by Edward Donovan (1768-1837). Digitally enhanced.Free Public Domain... Behind the French...
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