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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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The Roman Arena of Nîmes

Behind the French Menus Brandade de Morue Brandade de Morue Parmentière. Brandade de Thon Charles Durand Nîmes Piquillos Salt cod The City of Nîmes The Roman Arena of Nîmes 

Brandade and Brandade Nîmoise – A Much Loved Cod Dish from Provence and the Languedoc region of Occitanie.

September 22, 2018December 6, 2018 Bryan Newman 1 Views 0 Comments

from Behind the French Menu by Bryan G. Newman     La Brandade Nîmoise Photograph courtesy of Les Foodies.com  

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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...

  • 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

    Araignée bavet behind the french menu onglet pepper steak sauce bernaise steak and chips steak and salade steak au poivre Steak des Bouchers steak frites steak salade 

    Onglet and Bavettes on French Menus.Steak Frites in French Cuisine.

    August 25, 2012 Bryan Newman 2
    behind the french menu daikon choucroute giant radish pickled daikon white radish 

    Radis du Daikon – The Daikon, Japanese or Chinese radish. Daikon on French Menus.

    January 21, 2017 Bryan Newman 0
    behind the french menu Curé Nantais sauce muscadet wine used in aging Cure Nantaise cheese 

    Carré Nantais or Curé Nantais – A special 40% fat, yellow, cow’s milk cheese from the Pays de Loire and Bretagne, Brittany.

    April 15, 2017 Bryan Newman 0
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    • Turbot – Turbot. Turbot, the fish on French Menus.

      October 15, 2016 Bryan Newman No Comments
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      May 27, 2017 Bryan Newman No Comments
    • Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.

      December 23, 2017 Bryan Newman No Comments
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      February 7, 2015 Bryan Newman No Comments

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