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  • 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!

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Red-legged partridge

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/

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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...

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

  • Anonymous says:

    I agree!...

  • Anonymous says:

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

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    • Salades – Salads. Forty of the Most Popular (and Simply Made) French Salads. Salads in France.

      November 12, 2016 Bryan Newman 1 Comment
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