Posted inFrench Food
Homemade Galette des Rois Recipe
If you’ve ever been in France during the month of January, surely you’ve noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. A…
Posted inFrench Food
Winter Vegetable Curry Recipe | Chocolate & Zucchini
Do you want to hear one of the least publicized benefits of working from home? You get sick less often. Not only can you choose to stay in when it’s…
Posted inFrench Food
Foie Gras in French Cuisine. Foie Gras is Fattened Goose or Duck Liver Foie. Foie Gras on French Menus
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Seared duck foie grasPhotograph courtesy of yosoynutswww.flickr.com/photos/yosoynuts/4094595898/ Foie Gras is liver from a fattened duck or goose. For centuries foie gras has been considered…
Posted inFrench Food
Behind the French Menu: Jambon Sec (Cru)
Hams on sale. Hams in FranceFrench cured ham comes from the upper part of the rear legs of a pig, and two kinds of ham may be on French restaurant menus. The…
Posted inFrench Food
The Valençay AOP Cheese and the Valençay AOP Wines. The Town of Valençay and the Chateau de Valençay.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Valençay Cheese.Photograph courtesy of Frédérique Voisin-Demerywww.flickr.com/photos/vialbost/5486322753/ The Valençay Cheese and Wine In 1998 the Valençay cheese received AOC status and the wine followed in…
Posted inFrench Food
Armagnac one of France’s two fabulous AOP grape brandies.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Armagnac tulip-shaped glass.Locally, it is preferred to a snifter. Armagnac is South of Bordeaux, Cognac is North of Bordeaux. Many people expect that Armagnac…
Posted inFrench Food
Dining in the Five Departments of Old Aquitaine: the Dordogne, Gironde, Landes, Lot-et-Garonne, and the Pyrénées-Atlantiques.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Old Aquitaine and its five departmentsAfter the French Revolution.From the French Revolution until 1-1-2016 Aquitaine included five modern French departments, the Dordogne, Gironde, Landes, Lot-et-Garonne, and…
Posted inFrench Food
Baeckeoffe – A Traditional Alsatian Peasant Stew That Made the Big Time.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com A Baeckeoffe.Photograph courtesy of Joel Bezhttps://www.flickr.com/photos/lejoe/5196062504/ Baeckeof, Baeckeoffe, Baaekenof, or Potée Alsacienne – A traditional peasant stew from the Alsatian area in the Grand Est…
Posted inFrench Food
Lamproie – Lamprey. The Lamprey on French Menus
fromBehind the French MenubyBryan G. Newman A member of the Lamprey family. Lamproie de Rivière Européene, the River Lamprey and the Lamproie Marine or Lamproie de Mer - The Lamprey. The French name lamproie,…
Posted inFrench Food
Dining in Avignon, France. The Papeton d’Aubergine, the Châteauneuf-du-Pape Wine, and the Vaucluse Truffle.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Papeton d'Aubergine.Aubergines/eggplants in the manner of the Pope's Hat.Photograph courtesy of Cuisine Actuelle Papeton d'Aubergine originated in Avignon and is served a pate, as an…