Latest:
  • Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.
  • Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.
  • Dorade Grise or Griset – Black Seabream. Black Seabream in French Cuisine.
  • Étang de Thau – A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.
  • Perdrix -The Partridge. Partridges in French Cuisine.
Behind the French Menu

Behind the French Menu

Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!

Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish’s creation and that story may aid the diner’s enjoyment then that will also be included. Bon appétit!

  • Home
  • About
  • My recommended links

A tramp aboad

A tramp aboad behind the french menu food Mark Twain Project Gutenberg Samuel Langhorne Clemens 

Mark Twain on Food.

July 14, 2012 Bryan Newman 0 Views 0 Comments

fromBehind the French Menu by Bryan G. Newman Updated September 2018    Mark Twain Photograph courtesy of FotoGuy 49057 www.flickr.com/photos/fotoguy49057/13379538154/

Read more

Twitter Timeline

Tweets by @FrenchMenu

Don’t miss an issue

Genuine Sapphire, Ruby, Emerald & Sterling Silver Stud Earrings

Genuine Sapphire, Ruby, Emerald & Sterling Silver Stud Earrings

Silver Freshwater Button Pearl Stud Earrings

Silver Freshwater Button Pearl Stud Earrings

Freshwater Cultured Pearls, Expandable Bracelet

Freshwater Cultured Pearls, Expandable Bracelet

Freshwater Cultured Pearls Expandable Bracelet

Freshwater Cultured Pearls Expandable Bracelet
Cheapest prices. Purchase now!

Genuine Emerald, Ruby, Sapphire & Sterling Silver Stud Earrings

Genuine Emerald, Ruby, Sapphire & Sterling Silver Stud Earrings

Silver Drop shaped Freshwater Pearls

Silver Drop shaped Freshwater Pearls
Free International Shipping, See How!
  • Popular
  • Recent
  • Comment

Ordering a Steak in France, Cooked the Way you Like it.

May 23, 2012 Bryan Newman 7 Comments

Frites or Pomme Frites – French Fries in the USA and Chips in the UK. French Fries on French Menus.

January 12, 2013 Bryan Newman 4 Comments

Beurre – Butter. Butter in French Cuisine.

September 19, 2015 Bryan Newman 4 Comments

Bénédictine D.O.M., the Liqueur, and its Amazing Factory Benedictine in Fecamp, Normandy.

May 25, 2013 Bryan Newman 3 Comments
Bolet, Cèpe Jaune des Pins or Nonnette – The  Weeping Bolet Mushroom in French Cuisine.  The Mushrooms of France IX.

Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.

November 24, 2018 Bryan Newman
Truffe de Bourgogne – The Burgundy Truffle.  The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

November 10, 2018 Bryan Newman
Dorade Grise or Griset – Black Seabream. Black Seabream in French Cuisine.

Dorade Grise or Griset – Black Seabream. Black Seabream in French Cuisine.

November 3, 2018 Bryan Newman
Étang de Thau – A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.

Étang de Thau – A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.

October 28, 2018 Bryan Newman
  • Anonymous says:

    The French have a love hare relationship with sala...

  • andrea chiu says:

    This comment has been removed by a blog administra...

  • Anonymous says:

    I agree!...

  • Anonymous says:

    Yummy!! that is the best cheese ever....

  • Featured Posts

    behind the french menu Escalope de veau a la Normande Escalope Viennoise Veal Cordon Bleu. the cordon bleu Wiener Schnitzel. Escalope de Veau Viennoise 

    Escalope de Veau or Paillard de Veau. Veal in France II – A Veal Cutlet, Escalope, Escallop or Scallop.

    December 27, 2014 Bryan Newman 1
    Alexander Dumas (Père) behind the french menu Chou Frisé Chou Pak Choi Chou Rave Chou Romanesco Chou-fleur Choux Chinois Royale de Chou-fleur 

    Kale (Borecole) and its Family Members in French Cuisine. Bok Choy, Cauliflower, Chinese Cabbage, Kale or Borecole, Kolrabi and Romanesco Broccoli on French Menus.

    May 14, 2016 Bryan Newman 0
    behind the french menu Bull Huss Darwen Salmon Dog Fish Greater Spotted Dogfish Picked Dogfish Rock salmon Spiny Dogfish 

    Aiguillat, Saumonette, and Rousette; Rock Salmon in the UK. Small Sharks on French Menus.

    September 13, 2015 Bryan Newman 0
    Load More

    Trending Stuffs

    • Madeleines – France’s Famous, Small, Sponge Cakes; They are Shaped Like Scallop Shells.

      August 23, 2014 Bryan Newman No Comments
    • Dining in the Department of Charente-Maritime on France’s Atlantic Coast.

      Dining in the Department of Charente-Maritime on France’s Atlantic Coast.

      August 25, 2018 Bryan Newman No Comments
    • Fraises – Strawberries. The Wild Strawberry and the Story of the French Strawberries From Plougastel.

      July 14, 2012 Bryan Newman No Comments
    • Les Fine Herbes; the Most Important Herb Group in French Cuisine. Les Fine Herbes on French Menus.

      August 17, 2012 Bryan Newman 1 Comment

    Video of the Week

    Categories

    Absinthe Aligot Alsace AOC aop Baguette Behind the Fench Menu behind the french menu Boudin Noir Bretagne Burgundy Camembert Carpaccio Champagne cherries Cod Coq au Vin Crevettes Crème fraîche Crémant entrecote Fera Fondue Savoyarde food in France French cuisine French cuisine explained French food french food explained garlic girolle chanterelle goat;s cheese Guinea fowl label rouge Lorraine magret de canard Marseilles Bouillabaisse morue mussels Napoleon onglet sausages snails steak frites terroir veloute

    RSS feed me

     Subscribe in a reader

    Translate Page

    StatsCounter

    Archives

    Copyright © 2018 Behind the French Menu.
    All rights reserved to Bryan Newman.