girolle chanterelle – Behind the French Menu

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.

Merlan – Whiting, European Whiting. Whiting the Fish on French Menus

May 21, 2016 Bryan Newman 0 View 0 Comments

from Behind the French Menu by Bryan G. NewmanUpdated March 2018. Whiting Photograph courtesy of Biodiversity Heritage Library. www.flickr.com/photos/biodivlibrary/6384086591/

argan cosmetics Beef Carpaccio berber women co-operatives. Fish Carpaccio flavoring with argan oil girolle chanterelle homard. homard Breton lemon confit Morocco organic argan oil tartine beurré

Huile d’Argan – Argan oil on French Menus.

September 6, 2014 Bryan Newman 0 View 0 Comments

from Behind the French Menu By Bryan G. Newman Argan nuts on the tree. Photograph courtesy of HerrWick. French

baba au rhum behind the french menu Caille à la Stanislas cappucino Cepes girolle chanterelle Porcini quail's eggs qual eggs Rum baba Stanislas Stanislas Leszczynski

Caille – Quail. Quail on the Menu in France.

June 15, 2013 Bryan Newman 0 View 1 Comment

The quail on nearly all French restaurant menus are farm raised.fromBehind the French MenubyBryan Newman Updated 2016. Quail and their eggs.

cantharellus cibarius cantharellus tubaeformis Chanterelle à Pied Jaune chanterelle grise craterelle craterellus lutescens girolle chanterelle trumpet chanterelle yellow foot chanterelle

Chanterelle Girolle – The Chanterelle Mushroom on French Menus. Three of the Four Chanterelle Girolle Mushrooms in French Cuisine. The Mushrooms of France IV.

May 17, 2013 Bryan Newman 0 View 0 Comments

from Behind the French Menu. byBryan G. NewmanLast updated March 2017 The cantharellus cibarius. The Girolle Chanterelle Photograph