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Langoustine – The Dublin Bay Prawn, Scampi or Norwegian Lobster on French Menus.
fromBehind the French MenubyBryan G. Newman LangoustinePhotograph courtesy of Arnstein Rønning Langoustine – The Dublin Bay prawn, Scampi, the Norwegian lobster, or as the... Behind the French...
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Lamprey in French cuisine.
fromBehind the French MenubyBryan G. Newman River Lamprey.Photograph courtesy of Biodiversity Heritage Library Lamproie, Lamproie de Rivière, Lamproie de Mer and Grande Lamproie,... Behind the...
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Glace – Ice-cream. Glacé and Glacée – Chilled, Frozen, Iced, Chilled or Glazed.
fromBehind the French MenubyBryan G. Newman Un Cône de Glace - An ice-cream cone.Photograph courtesy of... Behind the French Menu enables to understand more about French menus and their history; not...
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Macis and Fleur de Muscade, Mace and Nutmeg. Important Spices in French Cuisine.
fromBehind the French MenubyBryan G. Newman The fruit, the mace (the aril) and the nutmeg.Photograph courtesy of the Biodiversity Heritage... Behind the French Menu enables to understand more about...
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Flétan – Halibut, the fish.
fromBehind the French MenubyBryan G. NewmanA large catch.Photograph courtesy of Bryan Wilkins In France Halibut is usually the Atlantic halibut, but if the menu notes flétan noir, then... Behind the...
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Rascasse - The Scorpion or Sea Robin family of fishes in French cuisine.
fromBehind the French MenubyBryan G. Newman Red Scorpion fish.Photograph courtesy of Yellow.Cat FFhttps://www.flickr.com/photos/9084427@N07/3232839908/sizes/o/ The secret... Behind the French Menu...
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Tabasco Sauce
fromBehind the French MenubyBryan G. Newman Photograph courtesy of Tedehurhttps://www.flickr.com/photos/tedehur/2545954796/sizes/s/ ff Where Tabasco Sauce comes from and who... Behind the French...
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Roquefort AOP. The King of French Cheeses.
fromBehind the French MenubyBryan G. Newman Roquefort cheese.Photograph courtesy of Milan Stankovichttps://www.flickr.com/photos/milstan/5304118608/sizes/m/ FF ... Behind the French Menu enables to...
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Aiguillette on French Menus
fromBehind the French MenubyBryan G. Newman Aiguillettes de RumsteakPhotograph courtesy of Omid Tavallaihttps://www.flickr.com/photos/tavallai/4829935057 ... Behind the French Menu enables to...
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Bœuf Wellington or Filet de Bœuf Wellington
fromBehind the French MenubyBryan G. Newman Beef Wellington at the Savoy Grill, Chef Gordon Ramsey.with horseradish cream and red wine jus.Photograph courtesy of Sarah... Behind the French Menu...
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Meagre – Croaker, Drum Fish or Salmon Bass on French Menus.
fromBehind the French MenubyBryan G. Newman MeagrePhotograph courtesy of Biodiversity Heritage Libraryhttps://www.flickr.com/photos/biodivlibrary/7949992004 FF Meagre – Meagre,... Behind the French...
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Noix – The Walnut. France’s Beloved Nut
fromBehind the French MenubyBryan G. Newman The Walnut.Photograph courtesy of INRA DISThttps://www.flickr.com/photos/inra_dist/23047141914/ FF The Noix de... Behind the French Menu enables to...
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Églantine – Rose Hip Syrup on the French Menu.
fromBehind the French MenubyBryan G. Newman Églantine VandoeuvrinePhotograph courtesy of alainalelehttps://www.flickr.com/photos/alainalele/ FF Églantine,... Behind the French Menu enables to...
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The Plancha or Planxa in French cuisine.
fromBehind the French MenubyBryan G.Newman Cooking on the planchaPhotograph courtesy of Arnaud Desseinhttps://www.flickr.com/photos/adessein/7706882438/ FF ... Behind the French Menu enables to...
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Jambe d’Agneau in French Cuisine.The foreleg or lamb shank.
fromBehind the French MenubyBryan G. Newman De-boned slices of roasted lamb shank.Photograph courtesy of Ernesto Andradehttps://www.flickr.com/photos/dongkwan/5419985578/ FF ... Behind the French...
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Fleur de Sel - The flower of salt
fromBehind the French MenubyBryan G. Newman The crystals of Fleur de Sel.Photograph courtesy of Hallgeir Holienhttps://www.flickr.com/photos/77311996@N04/14872966443/ ... Behind the French Menu...
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Pleurote – The Oyster Mushroom in French cuisine. The Mushrooms of France VI
fromBehind the French MenubyBryan G. Newman Wild oyster mushrooms.Photograph courtesy of a.bowerhttps://www.flickr.com/photos/45443360@N05/4176053939/ FF ... Behind the French Menu enables to...
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Milk on French Menus, in Cafes and in the supermarkets.
fromBehind the French MenubyBryan G. Newman The senior production manager. Lait – Milk. (Pronounced lay). Lait au Chocolat – Chocolate Milk. Lait Bio-Ecrémé - Skimmed,... Behind the French Menu...
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Mulet and Mulet Dore on French Menus. Grey Mullet and Golden Grey Mullet, the...
fromBehind the French MenubyBryan G. Newman Grey mullet caught off Sea Grey Mullet caught off the coast. Photograph courtesy of... Behind the French Menu enables to understand more about French menus...
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Ardi Gasna AOP – France’s famous Basque Sheep’s Cheese.
fromBehind the French MenubyBryan G. Newman Ardi Gasna AOP Ardi Gasna AOP is a 45% fat non-pasteurized sheep’s milk cheese produced in the Basque Country in... Behind the French Menu enables to...
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