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Bleu d'Auvergne AOP, the French Blue Cheese. Bleu d'Auvergne in French Cuisine.
from Behind the French Menu by Bryan G. Newman A wedge of Bleu d'Auvergne AOP Photograph courtesy of Andi Fisher Bleu d'Auvergne... Behind the French Menu enables to understand more about...
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Escoffier. The Most Important Influence and Contributor to French Cuisine in...
fromBehind the French MenubyBryan G. Newman Escoffier.Photograph courtesy of Heidi Dietrich Escoffier – Georges Auguste Escoffier (1846-1935). The most influential of... Behind the French Menu...
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Marlin de la Méditerranée – The Mediterranean Spearfish on French Menus.
fromBehind the French MenubyBryan G. Newman The Mediterranean SpearfishPhotograph courtesy AL CUSTOM boatshttps://www.flickr.com/photos/alcustom/21486294058/sizes/m/ Marlin, Marlin... Behind the...
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Kumquat or Cumquats in French Cuisine.
fromBehind the French MenubyBryan G. Newman creme A large kumquat.Photograph courtesy of Forest and Kim... Behind the French Menu enables to understand more about French menus and their history;...
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Sainte-Maure de Touraine AOC. One of France's Finest Goat's milk cheeses
fromBehind the French MenubyBryan G. Newman Sainte-Maure de Touraine AOCPhotograph courtesy of Fromagerie-Jacquin.com The Sainte-Maure de Touraine AOC is an excellent, mild,... Behind the French...
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Crabe de Neige – The Snow Crab. The snow crab in French cuisine.
fromBehind the French menubyBryan G. Newman The Snow CrabPhotograph courtesy FAO Fisheries and Aquaculture Department Crabe de Neige - The Snow Crab, Tanner Crab, Queen Crab and... Behind the French...
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Gingembre – Ginger, the Spice. Ginger is very important in French Cuisine,...
fromBehind the French menubyBryan G. Newman A large sized ginger root. I think someone super-sized this onePhotograph courtesy of Delphine... Behind the French Menu enables to understand more about...
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Agneau Charolais du Bourbonnais, Label Rouge. Charolais lamb on French Menus.
fromBehind the French MenubyBryan G. Newman The Charolais sheep and young.Photograph courtesy of Haleksandrehttps://www.flickr.com/photos/22175387@N06/2137764565/ The... Behind the French Menu...
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The Forty Most Famous and Simple Salads on French Menus.
fromBehind the French MenubyBryan G. Newman Make your own salad.Photograph courtesy of Frédéric BISSONhttps://www.flickr.com/photos/zigazou76/6250883660/ These forty,... Behind the French Menu...
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Feuille de Laurier – The Bay Leaf, the Laurel Leaf. The Bay Leaf in French...
fromBehind the French MenubyBryan G. Newman Bay leaves with its flowers and berries.Photograph courtesy of the Biodiversity Heritage... Behind the French Menu enables to understand more about...
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Velouté (Veloute) - One of the Many Styles of Soups and Sauces on French Menus.
FromBehind the French MenuByBryan G. Newman Spring Pea Velouté with speck ham, asparagus and morel mushrooms.Photograph courtesy of Dale Cruse... Behind the French Menu enables to understand more...
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Souris d'Agneau - Lamb Shank. Souris d'Agneau is One of the Tastiest Lamb...
fromBehind the French MenubyBryan G. Newman Souris d’AgneauPhotograph courtesy of patrick janicekhttps://www.flickr.com/photos/marsupilami92/26325089461/ ... Behind the French Menu enables to...
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Cigale de Mer – The Small Mediterranean Slipper Lobster on French menus
fromBehind the French MenubyBryan G. Newman The small slipper lobsterPhotograph courtesy of Animacuatic: The Cigale de Mer, Macietta or... Behind the French Menu enables to understand more...
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Saint Nectaire AOP Cow's Milk Cheese. The Town of Saint Nectaire in...
... 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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Œufs de la Poule de Marans (L’). – The Eggs from the Marans Chickens. The...
fromBehind the French MenubyBryan G. Newman Eggs from Marans chickens.Photograph courtesy of George Wesley and; Bonita Dannells Marans Marans is an... Behind the French Menu enables to...
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Charolais AOP – One of France’s Tastiest Goat’s Cheeses.
fromBehind the French menubyBryan G. Newman Charolais AOP goat’s cheese. Fromage Charolais AOP - A 45% fat, creamy, goat’s milk cheese made... Behind the French Menu enables to understand more...
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Médaillon – A Medallion. A Médaillon de Bœuf, Médaillons de Veau, Médaillon...
fromBehind the French MenubyBryan G. Newman Médaillons de CerfMedallions of venison served with a sauce poivrade, mashed potatoes, and sweet potato puree. (A sauce poivrade is based on... Behind the...
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Cannelle or Cannelle de Ceylan – Ceylonese Cinnamon; the spice.
fromBehind the French MenubyBryan G. Newman. Ceylonese CinnamonPhotograph courtesy of mhiguerahttps://www.flickr.com/photos/manuuuuuu/6437950307/ Cinnamon is... Behind the French Menu enables to...
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Araignée, the Spider; Merlan, Whiting, the Fish; Poire, the Pear; Langue de...
fromBehind the French menubyBryan G. Newman Great cuts of beef Photograph courtesy of Hillaryhttps://www.flickr.com/photos/lamenta3/4460847824/ Araignée de Bœuf,... Behind the French Menu enables...
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Fromage Port Salut - The Port Salut, Entrammes and Saint Paulin Cheeses in...
fromBehind the French menubyBryan G. Newman Port Salut Cheese. The Port Salut cheese comes from the department of Mayenne in the region of the Pays de Loire. The cheese is a 28... Behind the French...
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