Déglacé, Déglacer, Déglacez – Deglaze, Deglazing. Réduction – Reduction. Deglazing and Reduction in French Cuisine.

from Behind the French Menu by Bryan G. Newman     Checking the wine to be used! Photograph courtesy of

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Échalotes – Shallots. Shallots on French Menus. Shallots are One of the Most Important Herbs in the French Kitchen

from Behind the French Menu by Bryan G. Newman    A shallot. Photograph courtesy of arsheffield.      Échalotes –  Shallots.

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