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

Cassoulet de Carcassonne

Athena behind the french menu Cassoulet de Carcassonne grey partridge Perdreau d'Élevage - A young farm-raised partridge Perdreau de Chasse Red-legged partridge 

Perdrix -The Partridge. Partridges in French Cuisine.

October 20, 2018December 6, 2018 Bryan Newman 1 Views 0 Comments

from Behind the French Menu by Bryan G. Newman      The red-legged partridge. Photograph courtesy of Hacheme 26 www.flickr.com/photos/hacheme26/30245587982/

Read more
behind the french menu Carcassonne the town Cassoulet de Carcassonne Cassoulet de Castelnaudary Cassoulet Périgourdine Cassoulet Toulousain Castelnaudary Périgueux: Toulouse 

Cassoles, Cassolettes, and Cassoulets. Along with Four of the Most Famous Cassoulets on French Menus.

January 10, 2015 Bryan Newman 0 View 2 Comments

from Behind the French Menu by Bryan G. NewmanLast updated February 2017    Enjoying a cassoulet. Photograph courtesy of tetue.

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

    aop behind the french menu cheese Comte Extra Comte. Jura fruitiere Gruyere de Comte La Route Touristique des Vins maisons d’affinage Routes du Comte 

    Comte AOP (AOC), the premiere cheese of France.

    January 23, 2013 Bryan Newman 0
    behind the french menu Crevettes Provençale French butter sauces Saint Jacques Sauce Bercy sauce beurre blanc Sauce Beurre d'Ail Sauce d’Escargots Sauce Nantais snail butter sauce 

    France’s Butter Sauces I. The Three Most Popular Butter Sauces on French Menus.

    July 27, 2012 Bryan Newman 0
    behind the french menu Café Latte. cafe au lait Dining in France French cuisine no tipping tipping Tipping in France Tips VAT 

    Tipping in French Restaurants and Asking for French Sales Tax to be Returned.

    July 9, 2012 Bryan Newman 1
    Load More

    Trending Stuffs

    • Rocamadour Goat’s Cheese, AOP and the Medieval city of Rocamadour.

      July 27, 2012 Bryan Newman No Comments
    • Estragon – Tarragon. Tarragon, the herb, in French Cuisine.

      September 26, 2015 Bryan Newman 1 Comment
    • Brie: That Wonderful French cheese.

      April 12, 2014 Bryan Newman No Comments
    • Beurre – Butter. Butter in French Cuisine.

      September 19, 2015 Bryan Newman 4 Comments

    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.