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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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Akiyama Tokuzō behind the french menu Black garlic chocolate cupcakes Bourgeons De Sapin. Louis-Camille Maillard Maillard Reaction Professor Kikunae Ikeda umami 

Ail Noir – Black garlic. Black Garlic in French Cuisine.

September 15, 2018December 6, 2018 Bryan Newman 1 Views 0 Comments

from Behind the French Menu by Bryan G. Newman     Peeled black garlic. Photograph courtesy of H. Alexander Talbot

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behind the french menu carnaroli risotto farming shiitake oak tree logs umami 

Shiitake or Lentin du Chêne –The Shiitake Mushroom in French Cuisine. The Mushrooms of France VIII.

August 26, 2017 Bryan Newman 0 Views 0 Comments

from Behind the French Menu by Bryan G. Newman     Shiitake mushrooms. Photograph courtesy of Artizone   The shiitake mushroom

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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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    I agree!...

  • Anonymous says:

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

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    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 Bourguignonne burgundy snails caracoles cockels conche escargot Escargots à la Bourguignonne mussels petit gris schnecke. lumache. conchiglia snails 

    Escargots – Snails. Snails on French Menus. How to Order Snails in France.

    July 19, 2012 Bryan Newman 0
    behind the french menu Cognac Cognac aperitifs Confrerie du Franc Pineau Pineau 

    Pineau des Charentes; the Aperitif of France’s Cognac Region. Cognac III.

    December 27, 2013 Bryan Newman 0
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