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Learning What is Really Behind the French Menu. A guest post by Nadège...
Guest Post by Nadège Lepoittevin. www.nadegecuisinetours.comnadege@nadegecuisine.com It is only rarely that I mention a company or product by name. but Nadège Cuisine Tours... Behind the French Menu...
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Poulpe or Pieuvre – Octopus. Octopus on French Menus.
fromBehind the French MenubyBryan G. Newman OctopusBenjamin Holliswww.flickr.com/photos/dalangalma/8480534871/ There are many tasty octopus dishes in French cuisine. On the... Behind the French...
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Suc – The Juice from Herbs and other Plants. The Cooking Juices from Meat,...
fromBehind the French MenubyBryan G. Newman Botanique on the Rocks Sucs en Herbe Photograph courtesy of Club Soda Guidewww.flickr.com/photos/clubsodaguide/34924215243/ ... Behind the French Menu...
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En Papillote – Dishes Cooked While Enclosed in a Wrapping to Keep all the...
fromBehind the French MenubyBryan G. Newman Just opened, chicken en papillote.Photograph courtesy of Isabelle Hurbain-Palatinwww.flickr.com/photos/ipalatin/7577694658 Dishes that are prepared......
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Livarot AOC/AOP – Livarot Cheese. Livarot is One of France’s Tastiest...
fromBehind the French MenubyBryan G. Newman A Livarot cheese.Photograph courtesy of Fromage-Normandie.com Livarot is one of the four AOP Normandy, cheeses. The other three are... Behind the French...
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The Alpilles, Garrigues, and the Maquis of Provence in French Cuisine.
fromBehind the French MenubyBryan G. Newman AlpillesPhotograph courtesy of Tristan Taussacwww.flickr.com/photos/tristantaussac/6088175723/ The Alpilles, Garrigues, and Maquis will be on... Behind the...
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Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make...
fromBehind the French MenubyBryan G. Newman RumsteckA French rump steakPhotograph courtesy of Evan Benchwww.flickr.com/photos/austinevan/3683640125/ Romsteck and Rumsteck... Behind the French Menu...
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Barracuda – Barracuda, the fish. The European Barracuda in French Cuisine.
fromBehind the French MenubyBryan G. Newman BarracudaPhotograph courtesy of Elias Levyhttps://www.flickr.com/photos/elevy/www.flickr.com/photos/elevy/14464001391/ Barracuda,... Behind the French...
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Parmentier - The Man Who Brought the Potato to French Menus
fromBehind the French MenubyBryan G. Newman PotatoesPhotograph courtesy of Michelle Grewewww.flickr.com/photos/gabbysol/22939014776/ While Columbus brought chocolate, chilies, maize... Behind the...
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Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines in French...
fromBehind the French MenubyBryan G. Newman Pralines Roses.Photograph courtesy of INRA DISTwww.flickr.com/photos/inra_dist/25397125530/ Pralines began in the home of the French Count of... Behind the...
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Pot-au-Feu or Pot Bouilli – Pot on the Fire - France’s Most Famous Stew.
fromBehind the French MenubyBryan G. Newman Pot-au-feuPhotograph Le Journal des Femmes. The pot-au-feu, a beef stew, was part of France’s culinary heritage long before... Behind the French Menu...
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Merlu – Hake, the Popular White Fish. Hake in French Cuisine.
fromBehind the French Menu.byBryan Newman Fresh hake.Photograph courtesy of Marine Stewardship Council. Merlu, Merlu Européen or Colin - Hake and European Hake.... Behind the French Menu enables...
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Vanille – Vanilla. The story of Vanilla and Vanilla in French Cuisine.
fromBehind the French MenubyBryan G. Newman The vanilla flower.Photograph courtesy of Malcolm Mannerswww.flickr.com/photos/mmmavocado/6998639597/ Vanilla flavor is the most pervasive... Behind the...
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Baron – Baron. Today’s Barons on French Menus.
fromBehind the French MenubyBryan G. Newman Roasting a baron of beef.Roasting the Baron of Beef in the Guildhall Kitchens. Photograph courtesy of la Cuisine Française... Behind the French Menu...
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Fumé – Smoked. Smoked Foods in French Cuisine.
fromBehind the French MenubyBryan G. Newman Smoke.Photograph courtesy of Suvajit Senguptwww.flickr.com/photos/jeet_sen/1014500923/ Smoking is one of the oldest methods of cooking... Behind the French...
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Rhum- Rum. France’s Rum Agricole Martinique AOC. Rum in French Cuisine.
fromBehind the French MenubyBryan G. Newman Rum on the rocks.Photograph courtesy of the Evening Standard, UK. In every French chef’s storeroom, there are two or three different types of... Behind...
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Bigorneaux - Perwinkles (Winkles). Periwinkles are a Treasured Part of a...
fromBehind the French MenubyBryan G. Newman Bigorneaux - Winkle (periwinkles).Photograph courtesy of The Fish Society The French love seafood and eat more oysters than any other nation... Behind the...
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Volatile – Poultry. The Word Volaille, Poultry, on French Menus Only Includes...
fromBehind the French MenubyBryan G. Newman Down on the farm. Photograph courtesy of Irene Kightleywww.flickr.com/photos/hardworkinghippy/414900851/ Volaille in French means... Behind the French...
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Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande AOC. The...
fromBehind the French MenubyBryan G. Newman Choose your tomato.Photograph courtesy of A Big Slice The tomato’s origins are South American and they were brought to Europe by returning... Behind the...
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Juste - Perfect. In French Cuisine Look for Juste Cuit, Juste Raidies, and...
fromBehind the French MenubyBryan G. Newman Perfectly cooked red mullet.2018 Paris Guy Savoy, Rouget Barbet.Photograph courtesy... Behind the French Menu enables to understand more about French menus...
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