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Sureau - Elderberry and Fleur de Sureau the Elderberry flowers. The...
fromBehind the French MenubyBryan G. Newman The elderberry in all its stages.Photograph courtesy of Biodiversity Heritage Libraryhttps://www.flickr.com/photos/biodivlibrary/27405582306/ ... Behind the...
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Sucre – Sugar. Sugar on French Menus and Sugar in French Cuisine.
fromBehind the French MenubyBryan G. Newman Sugar Beets.Photograph courtesy U.S. Department of... Behind the French Menu enables to understand more about French menus and their history; not only the...
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Confréries – The Brother and Sisterhoods that Promote and Defend the Foods...
fromBehind the French MenubyBryan G. Newman The escutcheon of the Confrérie de Saint-Etienne d’Alsace.The Confrerie Saint-Etienne d’Alsace honors and defends all Alsatian wines.Photograph... Behind the...
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Marmite – Marmite on French menus. In France, a Marmite is Usually, but not...
fromBehind the French MenubyBryan G. Newman Marmite de Poissons aux CoquillagesA fish and crustacean marmite. Photograph courtesy of femme actuelle Marmite – Marmite in... Behind the French Menu...
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Escabèche ( Escabeche) on French Menus.
fromBehind the French MenubyBryan G. Newman Oysters à l'escabèche Photograph courtesy of Kent Wanghttps://www.flickr.com/photos/kentwang/3751806726/ Escabèche (à l' ) – A... Behind the French Menu...
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Sorbet - Sorbet. Sorbets on French Menus.
fromBehind the French MenubyBryan G. Newman Cranberry Sorbet with Clementines and Mint.Photograph courtesy of angela schmeidel... Behind the French Menu enables to understand more about French menus...
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Corne d'Abondance, Craterelles or Trompette des Morts, - The Horn of Plenty,...
fromBehind the French MenubyBryan G. Newman The black chanterelle mushroomPhotograph courtesy of the Biodiversity Heritage... Behind the French Menu enables to understand more about French menus...
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Grenadier – Grenadier. The Fish Called Grenadier on French Menus.
fromBehind the French MenubyBryan G. Newman Grenadierwww.naturalhistorymag.com The Grenadier family members seen on French menus includes the Grenadier gris or Grenadier... Behind the French...
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Beaujolais wines including Beaujolais Nouveu
fromBehind the French MenubyBryan G. Newman Beaujolais NouveauPhotograph courtesy of Mark Goebelhttps://www.flickr.com/photos/sangre-la/2721052266/ Beaujolais -The... Behind the French Menu...
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Mélisse -Lemon Balm. Lemon Balm on French Menus.
fromBehind the French MenubyBryan G. Newman Lemon Balm Photograph courtesy of Andrea_44https://www.flickr.com/photos/andrea_44/5744694087/ The other names of Mélisse and Lemon Balm The... Behind the...
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Carré Nantais or Curé Nantais – A special 40% fat, yellow, cow’s milk cheese...
fromBehind the French MenubyBryan G. Newman Curé Nantais Cheese.Photograph courtesy of Justacoté The Cheese Carré Nantais or Curé Nantais is a medium soft, light yellow, 40%... Behind the French...
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Haricot Tarbais – The Bean from Tarbes is one of France’s Favorite Beans. The...
fromBehind the French MenubyBryan G. Newman The Haricot TarbaisPhotograph courtesy of Keldelice The Haricot Tarbais Bean The Haricot Tarbais bean, like all beans, was discovered in... Behind the...
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Paleron – A French cut from the center of a shoulder of beef or veal and...
... 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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Civet – A traditional French stew associated with small wild game. Civet on...
fromBehind the French MenubyBryan G. Newman Civet de Lapin au Pommes de Terre PureeRabbit stew with mashed potatoes.Photograph courtesy of... Behind the French Menu enables to understand more about...
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Bœuf de Chalosse, Label Rouge, IGP – The Chalosse, Red Label, Beef Cattle....
fromBehind the French MenubyBryan G. Newman The Bœuf de Chalosse.Photograph courtesy of Cuisine à la Française. The origin of Chalosse. The Bœuf de Chalosse comes from... Behind the French Menu...
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Salmis - Salmis. Originally a traditional method of cooking game birds....
fromBehind the French MenubyBryan G. Newman Salmis.Photograph courtesy of Digo Paul. Salmis originated as a recipe for leftover game birds that had already been roasted. Roasted game... Behind the...
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Soissons - Soissons. Soissons the town and the Soissons the Bean. The Haricot...
fromBehind the French MenubyBryan G. Newman The Haricot de SoissonsPhotograph courtesy of AFTouch-Cuisine The Haricot de Soissons is one of France’s largest dried white beans and very... Behind the...
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Pêche – A Peach: the Fruit. Peaches in France. Peaches on French Menus.
... 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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Époisses (Epoisses) AOC the Premier Cheese from Burgundy (Bourgogne –...
fromBehind the French MenubyBryan G. Newman A properly aged Époisses.Photograph courtesy of Euro Food Depot Époisses is a strongly flavored, slightly salty, slightly nutty, very... Behind the...
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Sancerre Wines and Sancerrois. Sancerre Wines on French Menus.
fromBehind the French MenubyBryan G. Newman Sancerre BlancPhotograph courtesy of Dominic LockyerSancerre La Mercy Dieu, Domaine Bailly... Behind the French Menu enables to understand more about...
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