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Haricot or Coco - Beans. Beans in French Cuisine.
fromBehind the French menubyBryan G. Newman Beans in the market.Photograph courtesy of Sam Beebewww.flickr.com/photos/sbeebe/6026123421/ Haricot or Coco are the... Behind the French Menu enables...
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Ail Noir - Black garlic. Black Garlic in French Cuisine.
fromBehind the French MenubyBryan G. Newman Peeled black garlic.Photograph courtesy of H. Alexander Talbotwww.flickr.com/photos/ideasinfood/8302477460/ Garlic is an... Behind the French Menu...
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Brandade and Brandade Nîmoise - A Much Loved Cod Dish from Provence and the...
fromBehind the French MenubyBryan G. Newman La Brandade NîmoisePhotograph courtesy of Les Foodies.com Brandade is a traditional and much-loved dish of finely pureed, hydrated... Behind the French...
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Poireaux – Leeks. The Leek in French Cuisine.
fromBehind the French MenubyBryan G. Newman Leeks Photograph courtesy of liz westwww.flickr.com/photos/calliope/293717280/ Poireau and Asperge du Pauvre – The leek.Poireau is... Behind the French...
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Bœuf Fermier d’Aubrac, Label Rouge – The Red Label Beef from Aubrac in the...
fromBehind the French MenubyBryan G. Newman Aubrac cow and calf.Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/25371239801/ When you want great beef, and Bœuf... Behind the French...
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Perdrix -The Partridge. Partridges in French Cuisine.
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...
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Étang de Thau - A Lagoon on France’s Mediterranean coast and Home to Twenty...
fromBehind the French MenubyBryan G. Newman The Port in the town of Marseillan in the Étang de Thau.Photograph courtesy of michel coiffardwww.flickr.com/photos/martagon/8371778563/ The... Behind the...
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Dorade Grise or Griset - Black Seabream. Black Seabream in French Cuisine.
fromBehind the French MenubyBryan G. Newman Black seabream in the market.Photograph courtesy of Marco Verchwww.flickr.com/photos/30478819@N08/44618431655/ Worry not, this fish... Behind the French...
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Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy...
fromBehind the French MenubyBryan G. Newman The Burgundy truffle, the tuber uncinatumPhotograph courtesy of Fabien Agonwww.flickr.com/photos/agonf/30221811990/ In France, there... Behind the French...
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Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French...
fromBehind the French MenubyBryan G. Newman The Weeping Bolet.Photograph courtesy of Björn S...www.flickr.com/photos/40948266@N04/29066980873/ The French love wild... Behind the French Menu enables...
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Petit Bisous to Petite Marmite. Food Names on French Menus With the Prefix...
fromBehind the French MenubyBryan G. Newman Petit Bisous – Little Kisses.Photograph courtesy of HENRION ALAINwww.flickr.com/photos/54alain2309/23029760214/ Petit or Petite – Little or... Behind the...
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Macreuse de Bœuf - One of the Tastiest Steaks on French Menus.
fromBehind the French MenubyBryan G. Newman Macreuse de bœuf.Photograph courtesy of le Journal Internet. The steak called a macreuse à biftek in French supermarkets is nearly always... Behind the...
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Seiche – Cuttlefish. Cuttlefish in French Cuisine.
fromBehind the French MenubyBryan G Newman The common cuttlefishPhotograph courtesy of William Warbywww.flickr.com/photos/wwarby/4695864776/ Seiche - Cuttlefish (Sùpi in... Behind the French Menu...
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Menthe – Mint. Mint, Garden Mint, in French Cuisine.
fromBehind the French MenubyBryan G. Newman MintPhotograph courtesy of jxsonwww.flickr.com/photos/jxson/8289500341/ Menthe or Menthe Anglaise – Mint, Spearmint or Garden Mint is the... Behind the...
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Canard Sauvage – Wild duck. Wild Duck in French Cuisine.
fromBehind the French MenubyBryan G. Newman Mallard DucksThe male has a green collar and head.Photograph courtesy of Bring Back Wordswww.flickr.com/photos/backwords/5677301579/ When... Behind the...
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Crab Royal – King Crab. King Crab is an Imported Delicacy but Holds an...
fromBehind the French MenubyBryan G. Newman King Crab.This is a six and one-half kilo (14.3 lb) King Crab.Photograph courtesy of A. Lau. The King Crab also called the Alaskan... Behind the French...
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Chabichou du Poitou AOP - The Exceptional Goat’s Cheese From the Old French...
fromBehind the French MenubyBryan G. Newman A young Chabichou du Poitou AOC/AOPPhotograph courtesy of Fromagerie de Fontenille Chabichou du Poitou is a 45% fat (23% new... Behind the French Menu...
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Corb or Corb Noir– Brown Meagre, the fish. Brown Meager in French Cuisine.
fromBehind the French MenubyBrown Meagre National Marine Park of Port-Cros and Porquerolles, France.Photograph courtesy of Arnaud... Behind the French Menu enables to understand more about French...
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Agneau de Lait – Milk-fed Baby Lamb in French Cuisine.
Agneau de Lait – Milk-fed Lamb.Photograph courtesy of sommelier-vins.com 750G Many lamb aficionados consider Agneau de Lait, milk-fed baby lamb, to be the best lamb that money... Behind the French...
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A Weekend in Foix, Ariège, Occitanie.
fromBehind the French menubyBryan G. Newman The town of Foix and its castle.Photograph courtesy of Jorge Franganillo.www.flickr.com/photos/franganillo/25952081063/ ... Behind the French Menu enables...
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