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Fenouil - Fennel, the Herb, and the Vegetable.
fromBehind the French MenubyBryan G. Newman Wild fennel flowers.Photograph courtesy of Inra Dist.https://www.flickr.com/photos/inra_dist/23309359959/ Using the fennel... Behind the French Menu...
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Pageot, the fish. Sea Bream on French Menus.
fromBehind the French MenubyBryan G. Newman Pandora BreamPhotograph courtesy of wordnik.com The sea bream family is very large and certainly one or more of... Behind the French Menu enables to...
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Ciboulette – Chives, the herb, in French Cuisine.
fromBehind the French MenuByBryan G. Newman Whole and chopped chives Photograph courtesy of isaccgriberg Ciboulette – Chives. A herb much used in French cuisine... Behind the French Menu enables...
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Darphin. Paillasson, and Dauphine on French Menus.
fromBehind the French MenubyBryan G. Newman Pomme de Terre Darphin - Potatoes Darphin and Pommes Paillasson. Darphin or Paillasson Potatoes. A dish originally only made with... Behind the French...
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Filet Mignon and Filet de Bœuf in French Cuisine.
fromBehind the French MenubyBryan G. Newman An 8 ounce Filet MignonPhotograph courtesy of Arnold Gatilaohttps://www.flickr.com/photos/arndog/3054022064/ FF When ordering... Behind the French Menu...
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Sole Limande - Lemon Sole on the French Menu .
fromBehind the French MenubyBryan G. Newman Lemon Sole Meunier.Photograph courtesy of Herry Lawford Sole Limande - Lemon Sole or Lemon Dab. A member of the flounder family with a... Behind the...
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Mérou - Grouper, the Fish, on French Menus.
fromBehind the French MenubyBryan G. Newman The Dusky GrouperPhotograph courtesy of Malcolm Brownehttps://www.flickr.com/photos/mal-b/9686800207/sizes/ FF ... Behind the French Menu enables to...
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Cerfeuil – Chervil, the herb, in French Cuisine.
fromBehind the French menubyBryan G. Newman ChervilPhotograph courtesy of the Biodiversity Heritage Libraryhttps://www.flickr.com/photos/biodivlibrary/28938086672/ FF ... Behind the French Menu...
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Parmesan, the Italian Parmigiano-Reggiano is an Important Ingredient in...
fromBehind the French MenubyBryan G. Newman A whole 39 Kilo Parmesan cheese.Marked so that each wedge cut from the wheel may be identified.Photograph courtesy of... Behind the French Menu enables...
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The Names of France’s Mainland Regions and Their Borders are Changing. Keep...
fromBehind the French MenubyBryan G. Newman The 22 regions of France until 31-12-2015.Photograph courtesy of cefi.org The 13 regions of mainland France since... Behind the French Menu enables to...
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Thé – Tea in France, and a Short History of Tea.
fromBehind the French MenubyBryan G. Newman Tea leavesPhotograph courtesy of Joel Burslemhttps://www.flickr.com/photos/leojmelsrub/22965691/ FF Tea in... Behind the French Menu enables to...
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Daube – A Traditional Provencal Stew. Now on Menus all Over France.
... 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,...
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Dorade Coryphène – The Pompano Dolphin Fish on French Menus.
fromBehind the French MenubyBryan G. Newman Pompano Dolphinhttp://www.zeevruchtengids.org Coryphène, Dorade Coryphène, Chatrou, Mahé-Mahé – The PompanoDolphin Fish; a close... Behind the French...
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Épeautre et Petit Épeautre – Spelt or Dinkel Wheat and Small Spelt or...
fromBehind the French MenubyBryan G. Newman Organic speltPhotograph courtesy of storebukkebrusehttps://www.flickr.com/photos/tusnelda/3694275083/ Épeautre – Spelt... Behind the French Menu...
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Bacon and Salted Pork on French Menus.
fromBehind the French MenubyBryan G. Newman Many types of bacon. Photograph courtesy of Mighty Junehttps://www.flickr.com/photos/misocrazy/68153867/ Bacon and Lard ... Behind the French Menu enables...
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Méli-Mélo (meli melo) in French Cuisine.
fromBehind the French MenubyBryan G. Newman Apples and honeyPhotograph courtesy of stu_spivackhttps://www.flickr.com/photos/stuart_spivack/298494754/ Méli-mélo in... Behind the French Menu...
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Épaule d'Agneau – Shoulder of Lamb in French Cuisine.
fromBehind the French MenubyBryan G. Newman Braised shoulder of lambPhotograph courtesy of Beckhttps://www.flickr.com/photos/beckayork/5023110182/ ... Behind the French Menu enables to...
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Petit-Suisse - A Very Special Cheese From France.
fromBehind the French MenubyBryan G. Newman Petit-suisse and strawberries.Photograph courtesy of Lucy Downeyhttps://www.flickr.com/photos/eljay/3482834275/ Petit-suisse... Behind the French Menu...
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Aiguille, Aiguillette or Orphie – The Garpike, Garfish or Needlefish on...
fromBehind the French MenubyBryan G. Newman The garfish, garpike or needlefish.Biodiversity Heritage... Behind the French Menu enables to understand more about French menus and their history;...
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Turbot - Turbot. Turbot, the fish on French Menus.
from Behind the French Menuby Bryan G. Newman Wild turbot Turbot – Turbot or Breet, a flat fish, but not a flounder. Turbot is one of the world's... Behind the French Menu enables to...
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