Cornichons – Crisp, Crunchy, Vinegary, Slightly Salty, Miniature Cucumbers (Gherkins). Cornichons in French Cuisine.

from Behind the French Menu by Bryan G. Newman Fresh cornichons. Photograph courtesy of twistedstringknits.  www.flickr.com/photos/twisted-string/7377314814      Cornichons are

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Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

from Behind the French Menu by Bryan G. Newman     Filet Mignon with Béarnaise Sauce Photograph courtesy of D’artagnan,

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Gratin – Browned. Unfortunately, Browned is a Poor Translation Even if it is Correct. Gratin, Au Gratin, Gratiné, and Gratinée are Treasured Techniques and Tastes in French Cuisine.

from Behind the French Menu by Bryan G. Newman         Au gratin Photograph courtesy of star5112 www.flickr.com/photos/johnjoh/5936101373/ Our

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