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Dining in Limousin, France. The Departments of Corrèz, Creuse, and...
fromBehind the French MenubyBryan G, Newmanbryangnewman@gmail.com A herd of Limousin cattle.Photographed courtesy of Bernard Fidelwww.flickr.com/photos/metay/17051456537/ Limousin may not... Behind...
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Câpres – Capers, the Flavor Bombs. Capers in French Cuisine.
from Behind the French menubyBryan G. Newman behindthefrenchmenu@gmail.com A jar of capersPhotograph courtesy of timlewisnmwww.flickr.com/photos/gozalewis/3292119124/ Capers come as a... Behind the...
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Bleu de Causses the Blue, Mild to Spicy, Creamy Cow’s Milk Cheese from...
fromBehind the French menubyBryan G. Newmanbryangnewman@gmail.com Bleu de CaussesPhotograph courtesy of Société Laitière de Laqueuille Bleu des Causses AOP is a... Behind the French Menu enables...
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Tacaud – Pouting. Rarely on UK Menus, it is one of the Tastiest Saltwater Fish.
fromBehind the French MenubyBryan G. Newmanbryangnewman@gmail.com PoutingM.E. Blochii ...1801Photograph courtesy of Biodiversity Heritage... Behind the French Menu enables to understand more about...
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Poulet, Poularde, Poule, Pousin – Chicken. Chicken in French Cuisine.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Roast chickenPhotograph courtesy in... Behind the French Menu enables to understand more about French menus and their history;...
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Herbes et Épices – Herbes and Spices. The Most Popular Herbs and Spices in...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Herbes et Épices – Herbs and Spices.Photograph courtesy of Marco... Behind the French Menu enables to understand more about...
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Lieu Noir - Pollock, Saithe, Coley. The Tasty, Inexpensive, Cod Family Member...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Lieu NoirPollock, Saithe, ColeyNorwegian Seafood Council Lieu Noir (Goberge in Canada) –... Behind the French Menu enables...
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Queue De Bœuf – Oxtail. A Tale of an Ox’s Tail in French Cuisine.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Oxtail soupPhotograph courtesy of T.Tsengwww.flickr.com/photos/68147320@N02/15056259921/ The first recipe for an oxtail soup......
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Cardine and Limande - Megrim and Dab, the Fish. Cardine and Limande in French...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com MegrimPhotograph courtesy of the Biodiversity Heritage... Behind the French Menu enables to understand more about French menus...
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Saumon – Salmon. Salmon in French Cuisine.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Atlantic SalmonPhotograph by courtesy of the Maritime Aquarium at Norwalk, USA Saumon – Salmon. Saumon... Behind the...
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Salade Mesclun – Salad Mesclun in French Cuisine
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Salade MesclunPhotograph courtesy of Heather Kennedywww.flickr.com/photos/moria/28855181/ It is a sad day in France when a......
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Grondin Rouge - Red Gurnard. The Red Gunard in French Cuisine.
fromBehind the French MenubyBryan G. NewmanBehindthefrenchmenu@gmail.com The Red Gunard.Photograph courtesy of Barney Livingstonwww.flickr.com/photos/barnoid/2347475633/ The Grondin Rouge, the Red......
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Porc Noir de Bigorre, AOP – An Ancient Breed of Pig That Provides the Most...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Porc Noir de Bigorre, AOP.Photograph courtesy of French Ministry of Agriculture Pork is the most popular meat in... Behind...
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Bleu de Bresse – The Most Popular Blue Cheese in France. Bleu de Bresse in...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Bleu de Bresse Bleu de Bresse is the most popular blue cheese in France with a large following of cheese lovers... Behind the...
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Rosé des Prés or Agaric Champêtre – The Field or Meadow Mushroom in French...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.comUpdated October 2019. The Field or Meadow mushroom.Photograph courtesy Ian... Behind the French Menu enables to understand more...
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Sériole or Sériole Couronnée – The Amberjack or Greater Amberjack in French...
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.comUpdated October 2019. The Greater Amberjack.Photograph courtesy of NOAA Photo... Behind the French Menu enables to understand...
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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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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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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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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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