Taureau de Camargue AOP. The Best Beef in France.

from
Behind the French Menu
by
Bryan G. Newman


(Madame) 'Taureau de Camargue'
Photograph courtesy  of Gérard Meyer
https://www.flickr.com/photos/ferdinand23/54388435786/

The Taureau de Camargue  or Race de Biòu Camarguais (Raço di Biòu in the Provençale language)  was the first breed of French cattle to be awarded an AOC, now an AOP, for the unquestionably excellent and consistent quality of their meat. When the Taureau de Camargue is on the menu, you will have an opportunity to enjoy some of the best steaks or roasts that France can offer; in the winter fabulous stews will be on the menu.

The Camargue where the cattle are raised is a working nature reserve and part of the Delta of the Rhone River on France’s Mediterranean coast; it is partly in Provence, Alpes-Côte d'Azur; and partly in Occitanie.


The Gardiens
Photograph courtesy of yves P
www.flickr.com/photos/ypou34/7569136082/

The Taureau de Camargue AOP are completely free range and looked after by real French cowboys (called gardiens) who also look after the Camargue’s wild white horses. The breed has black and dark brown bulls and cows that are descended from the great Spanish fighting bulls; however, they are physically much smaller and are now considered an entirely separate species.  

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVDayoxfyV1vPZIr1i5Yh4x5FxzC1eddhHpYM0d36Jde5UC_KvvbLUjnF8Dn2lZ5rj999bl7FdA_4ePHl6juQljK3all5Q9H6q0y-nGItEFMlARSMwOcpowr6XVuB2RUHzmocYNWAedHh/s320/Barry%252C+wild+horses+of+the+Camargue.jpg
Wild horses of the Camargue
Photograph courtesy of Barry.
https://www.flickr.com/photos/beejd1044/34729434332/

Your first bite will tell you that the texture and taste of their Taureau is different, and there are reasons for that.  To hold their AOP, the animals must be antibiotic and growth hormone-free, and 90% of their food must come from natural grazing.

The Taureau de Camargue on French menus: 


Carpaccio de Taureau, Parmesan, Cebette et Câpres  -   A Carpaccio of Taureau de Camargue prepared with Parmesan cheese, spring onions and capers. While the Taureaux de Camargue are semi-wild, this will be a delicate serving of the flavorful Taureau beef, very thinly sliced and drizzled with olive oil—a light and authentic taste of the Camargue region.

The AOP olive oils of Provence and Occitanie are famous and the olive oil used for this dish will be one of the three that grow with a few miles of the Camargue:  The Vallée des Baux-de-Provence AOP, the Aix-en-Provence AOP or the Nîmes AOP. 

 

Côte de Taureau de Camargue Grillée au Thym, Sauté de Pomme de Terre à la Ciboule – A rib roast of Camargue beef, grilled with thyme and served with potatoes fried with scallions (green onions). Most French rib roasts have four ribs and will weigh three kilos or more, so you will be served slices. To choose how you prefer the meat cooked and to order meat cooked to the doneness you prefer click here.



Pavé de Taureau de Camargue
A Taureau de Camargue rump steak.
Photograph courtesy of patrick janicek
https://www.flickr.com/photos/marsupilami92/16897832010/

             

Entrecôte de Taureau de Camargue, Sauce Béarnaise, Pommes de Terre Rate au Four, Légumes du Moment - An entrecôte steak, a US or UK ribeye. An entrecote, in France, is nearly always grilled, and here it is served with Sauce Béarnaise.   Accompanying the steak are baked ratte potatoes, one of France's most popular potatoes, along with the freshest vegetables.

Sauce Béarnaise: Sauce Béarnaise (pronounced bay-are-naiz) is a superstar.  On steaks, chicken, salmon, vegetables or poached eggs, Sauce Béarnaise has been popular for almost 200 years.

The sauce is a "child" of Sauce Hollandaise.  In the 1830s, the chef and restaurateur Jean-Louis Françoise-Collinet took the recipe for Sauce Hollandaise, omitted the lemon juice and added white wine vinegar, échalotes, shallots; cerfeuil, chervil, and estragon, tarragon and made Sauce Béarnaise. It's the tarragon and white wine vinegar that supply the tang that makes us Sauce Béarnaise devotees.  The same chef Collinet, in the same restaurant, Pavillon Henry IV, 20 km (12.5 miles) from Paris, in 1837, created soufflé potatoes. The story of soufflé potatoes will need a separate post.

Ratte potatoes: This is a small French potato, also called the Asparge Potato. It is not a new variety in France but a born-again potato. This potato originally came from Denmark and went out of fashion for a few years. The Ratte was reintroduced and is again much appreciated for its taste and smooth, slightly buttery texture and its name will be on many menus.

In French, ratte does mean a rat or possibly a mouse; however, that just refers to its uncooked form. With a bit of imagination, these potatoes may resemble a crouching mouse or rat. This potato's fame is in the taste, not the name.

Now, to decide whether the English translation of a ratte should be a mouse or a rat, read Umberto Eco's book, A Mouse or a Rat: Translation as Negotiation.


Ratte potatoes
Photograph courtesy of Ashley Basil
https://www.flickr.com/photos/28438417@N08/35866747031/

Gardiane de Taureau et son Riz de Camargue – A slow-simmered, traditional stew from the Camargue region. This is the hearty, memorable dish prepared by the Gardians (Camargue cowboys), similar to a Provençal daube, but made exclusively with Taureau de Camargue beef, braised in red wine and herbs and served with the highly rated Camargue rice and for more about the foods grown and served on the Camargue click here).

The Gardians are the French cowboys of the Camargue. Their primary role is to manage and tend to the semi-feral herds of both Camargue cattle (taureaux) and horses.  (The herds are known as manades). The Gardian is typically a paid employee of the manadier (the herd owner), who profits from the sale of the cattle (used in the acrobaticcourses camarguaises and for meat) and the horses (used for work and tourism).

  

Pièce de Filet de Taureau de Camargue AOP Sauce au Vin Rouge, Purée de Pomme de Terre à l'Huile d'Olive – A tender fillet steak from the Taureau de Camargue prepared with a red wine sauce and served with pureed potatoes flavored with olive oil. 

The Course Camarguaise 

Among the Camargue's most cherished traditions is the Course Camarguaise, a unique acrobatic competition featuring the Taureau de Camargue cattle, most often the cows. This event is emphatically not a bullfight; it is an athletic competition where the raseteurs (competitors) attempt to retrieve tassels from the bull's horns. The cattle are" professionals" and the gardians (cowboys) take great care to ensure they are never harmed or wounded.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsB1UpeyxNWwuWmitsszuQQxCrZHsGYRU-SGi1BBejesf3FcDmCDOM-qpqba74-jjmEho30FM_tXOJI2M9yf8_dy0EI3gVhD-LyFa_9pUatq4F7T1dH1W2AIStYYEP3wG_Lwlwmjn5WM2/s320/Arnaud+DG+course+camarguise.jpg
A Course Camarguaise
https://www.flickr.com/photos/hern42/3930446271/
 

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Just add the word, words, or phrase you are searching for to the phrase "Behind the French Menu" enclosed in inverted commas (quotation marks) and search using Google, Bing, or another search engine.  Behind the French Menu's links include hundreds of words, names, and phrases commonly seen on French menus. There are over 450 posts featuring more than 4,000 French dishes, all accompanied by English translations and explanations.

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------------------------ 

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2013, 2019, 2025

 

Veau - Veal. France’s most popular veal dishes.

from
Behind the French Menu
by
Bryan G. Newman
bryangnewman@gmail.com
 


Côtelette (Côte) de Veau
A veal chop
Photograph courtesy of Glen MacLarty
https://www.flickr.com/photos/glenmaclarty/6342211281/ 

Blanquette de Veau A veal stew that includes carrots, onions, and leeks as well as white wine, and it will be served with a thick sauce that will include sautéed button mushrooms and pearl onions added just before serving.   Some variations of Blanquette de Veau might add crème fraiche and replace the white wine with France’s favorite vermouth, Noilly Prat.

Blanquettes are stews made for white meats, and those include veal, pork, rabbit, lamb, and occasionally fish. The earliest recipe I have seen is in the 1815 book L’Art du Cuisinier (the Art of the Chef by A. Beauvilliers), and that recipe was very different.  Then, it was made with cold roasted veal, and the only vegetables are peas with some herbs.

Beauvilliers, Antoine (1754-1817)Antoine Beauvilliers was a chef and the first to open a full-service restaurant in France though long before Beauvilliers, there were inns, coaching inns, and eating houses in Paris, Lyon, and elsewhere, but they only offered ate the single fixed-price meal offered, washed down with a tankard of the single wine or beer that was offered. Beauvilliers's restaurant was called the Grande Taverne de Londres, the Great London Tavern and opened in 1782. (In the late 1700s, the taverns of London were famous all over Europe for their huge roasts.)  Beauvilliers’ restaurant, with its extensive menu and elegant service, offered roasts and other reasonably priced dishes to a growing middle class.  Together with the most famous of the pioneering chefs, Antonin Carême, Beauvilliers co-authored La Cuisine Ordinaire, Ordinary Cooking; that book was published posthumously for both authors in 1848.


L’Art du Cuisinier by A. Beauvilliers, published in 1814
Photograph courtesy of Gallica (BnF)
For Blanquette de Veau see page 163

Bouchée à la Reine – The dish called “queen's morsel” is named after the Queen of France, Marie Leszczynska, wife of Louis XV and today’s best versions are individual vol-au vents that include chicken, veal sweetbreads and mushrooms with a sauce.

Sweetbreads are among the best of the inside cuts; they are the pancreas and thymus glands, with some gourmands preferring one to the other; others prefer veal over lamb.  These delicate cuts are served with a light sauce or fried. 

Marie Leszczynska’s father, the ex-king of Poland, was given sanctuary in France after losing his job as King of Poland for the second time Louis XV, the king of France, made his father-in-law the Duke of Lorraine and Bar, along with a castle.   From his castle came a number of famous dishes, including Rhum Baba (rum baba).


Bouchée à la Reine
Photograph courtesy of France Voyage

Canon de Veau - As its name suggests, this cut is considered to look like a small canon (the kind that fires cannonballs, not the guys with jobs in the church). It is essentially a loin of the veal (a cut from the back) that has been boned, rolled, stuffed and roasted.  

After the Canon de Veau, the canon of veal, came a Canon d’agneau, a canon of lamb.  Good ideas in French cuisine do not remain alone for long. Other French chefs will create variations based on the original, and so there was no stopping the canons, and now it is no longer only the loin or the leg of lamb or veal.  French chefs achieve the same look with small canons of poultry and even canons of fish.

 


Canon de Veau au Miel de Cannelle
A canon of veal with cinnamon honey
In France’s island region of La Réunion, small beekeepers sometimes infuse honey with Cannelier de Ceylan grown locally around Saint-Philippe or Sainte-Rose on the eastern side of the Island.
Photograph and recipe courtesy of Marmiton.

Côtelette de Longe de Veau Grillée – A grilled bone-in veal loin chop (another name for a veal T-bone steak).  A veal chop should be thick, 3.5-5cm (1.5- 2 inches).  The thickness is significant because you don’t want a thin veal T-bone well-done. A thick cut helps to keep the meat tender and juicy while grilling, preventing it from drying out.  (Just like with beef, the loin section is the area that gives us T-bone and Porterhouse steaks).

Côtelette de Longe de Veau aux Morilles, Jus Crémé - A veal loin chop, pan-seared and served with a creamy morel mushroom sauce. (The term Jus Crémé means a creamy sauce made with the addition of the meat’s natural cooking juices.)

Côte or Côtelette de Veau – A veal chop. Classic French cuisine assigns the ribs names, and you'll see them in a butcher's shop, though they will rarely be noted on a restaurant menu.

Côte de Veau aux Girolles, Gratin Dauphinois – A veal chop with girolle chanterelle mushrooms and Gratin Dauphinois.

The chanterelle or girolle chanterelle is the best-known member of the chanterelle mushroom family in France.  The other members of the chanterelle family are also welcomed by the chefs of France, whether fresh or dried, but they are not as abundant.  Dried chanterelles keep much of their flavor, but chefs know the difference that fresh chanterelles can make to a dish; in season, hardly a single menu will not include at least one dish with fresh chanterelles.

Gratin Dauphinois or Pommes de Terre Dauphinoise

– Sliced potatoes layered with cream and milk and baked with olive oil and garlic, with some versions including onions. The potatoes are covered with Parmesan or Gruyère cheese and then lightly grilled.

N.B.: Do not confuse Gratin Dauphinois with Pommes Dauphine or Pommes de Terre Darphin.

Escalope de Veau or Paillard de Veau - A veal cutlet, escalope, escallop or scallop. (See Chapter 24).

Filet de Veau and the Filet Mignon de Veau - The veal fillet, the tenderloin; it is the most expensive and tenderest of all veal cuts. However, it is not the most flavorful option. (See Chapter 25).

Flanchet de Veau – A cut just below the bavette de veau (veal flank steak).  It is an inexpensive but tasty cut, which is why you’ll often see this and similar cuts on the menus of budget-friendly restaurants.

Flanchet de Veau de Corrèze, Blettes au Jus et aux Olives Noires - A cut from the veal flank from the Corrèze beef served with Swiss chard and black olives with a sauce from the natural cooking juices (jus).

Veau de Corrèze – The veal comes from the rural, green and hilly department of Corrèze in the Nouvelle-Aquitaine region of south-central France; part of the old region of Limousine.  So, this veal is part of the Limousine beef, which is raised here and in the departments of Creuse and Haute-Vienne. 

Limousine is also famous for its Pomme du Limousin AOP (Golden Delicious). This part of France is also famous for the creation of Limousin’s Clafoutis (pronounced in the singular or plural form as kla-fou-tee). These tarts are made with a crepe-like batter and were originally only made with Limousin’s abundant sour cherries. Today, clafoutis are famous all over France, made with other fruits and ingredients and served for breakfast, lunch, and dinner.  The flaugnarde (pronounced flo-nyard) is Limousine’s other famous tart and somewhat similar.While very little wine is produced in Limousin, its oak forests have provided all the oak for the barrels used in Rémy Martin Cognac for more than 100 years. 

Longe de Veau - This usually indicates a veal roast; however, if this is on the menu for a single diner, it means the chef will cut a thick portion be cut from a veal loin and will probably be pan-fried like a veal chop. .

Longe de Veau Fermier, Crème de Morilles et Asperges Vertes – A farm-raised veal chop, a cut from the rump with a morel mushroom cream sauce, and green asparagus. 

Noix Pâtissière – A very tender cut from a hind leg of veal and today nothing to do with a pâtissier, a pastry maker

À la Pâtissière originally meant “prepared in the manner of a pastry cook because In the 18th and 19th centuries, a pâtissier was not only a maker of desserts, but also someone who prepared savory dishes en croute with veal, beef, poultry, or fish baked in puff pastry or pâte brisée usually wrapped or garnished with pastry, or served with ingredients typical of pastry cooking (like a creamy sauce, mushrooms, or truffles. Many of the best escalopes come from this cut.

Paillard de Veau - A veal cutlet, escalope, escallop or scallop. 

Pied-de-Veau Calf's foot. Like pieds de cochon (pig's trotters), these may be on menus serving traditional French comfort foods. 
There are several ways to prepare them, but they all involve long, slow cooking.  This technique is essential for breaking down the tough connective tissue, making the dish flavorful. Historically, the calf’s foot was a humble, rustic ingredient, as they were inexpensive and offered a lot of flavor.  Today, Pied-de-Veau is still enjoyed as a delicacy across many regions of France, appearing in both traditional bistro dishes and gourmet cooking.

Quasi de Veau - This tender cut of veal comes from the top of the rump and is usually prepared as a small roast; it's not usually seen in the UK or USA as it's too much work for most butchers.  (The closest cut in the USA is the round and sirloin, and in the UK the topside and silverside). 

Quasi de Veau, Purée de Carottes Acidulées & Carotte Fane Rôtie, Champignons, Jus au Poivre de Sichuan - Veal quasi, focusing on contrasting flavors and textures, with a tangy carrot purée, roasted carrot tops, mushrooms and a Sichuan Pepper sauce.

The Sichuan Pepper first came to France with Asian trade.  Later, when France sent emigrants to fight and colonize its overseas Southeast Asian protectorates, the French settlers, who had brought their own chefs, quickly adapted French dishes to Szechwan pepper and not just as replacements for peppercorns. Sichuan pepper comes with an extended family and only the fruit’s shell is used in cooking and may be used dried, ground, or roasted. Do not be surprised if, on a visit to a food store in China, you discover that there are many different types of these peppers, at least 100 or more.

 


Quasi de Veau, Carottes Fanes
A veal quasi with roasted carrot tops.
Photograph courtesy of Trip Advisor

Quenelles de Veau - Veal dumplings.  The term quenelle is believed to have come from the German word knödel (meaning dumpling), which refers to simple flour or bread dough preparations.

The original dumplings were made and sold by bakers to be added to soup, and from there it was a short natural step for French chefs to refine this idea by adding another ingredient and the Quenelle de Brochet, or pike (the fish) dumpling, still sold by bakers, became a signature dish of the city of Lyon in the early 19th century. 

Soon after, quenelles were also made with veal or poultry.  However, some French diners still consider it an act of lèse majesté (an offense against a sovereign or ruler) if today a quenelle is made with anything other than pike.  However, despite the arguments over tradition, veal quenelles are very popular and will make many menus.

  

Tendron – A cut for stews and often cooked with the veal flank or breast. When prepared without its bone, the tendron is called a Côte Parisienne.

Tendron de Veau aux Légumes Racines -A classic winter stew made with slow-cooked veal served with root vegetables. The root vegetables include: turnips (navets), parsnips (panais), swedes (chou-navets or rutabaga), carrots (carottes), and Jerusalem artichokes (artichaut de Jérusalem or topinambour).

La Côte Parisienne. Once the bone and cartilage are removed, the flat piece of meat can be cut and prepared much like a veal chop (côte de veau), and grilled or pan-fried.

 

Tête de Veau – Veal head meat is a traditional dish on many bistro menus, but worry not; no bones or eyes will be staring at you from the plate! This dish is a slowly cooked stew made with the meat from a calf's cheeks and ears, flavored with herbs; it will be rolled and tied until it looks much like an irregular sausage.

When ordered by a group of diners, a Tête de Veau will be sliced in front of them; however, individual orders will be sliced in the kitchen. Some recipes include the tongue, and others the brain. In contrast, other versions serve the tongue and the brains on the side, allowing the different flavors and textures to be appreciated.  

Alongside a serving of Tête de Veau will usually be jacket or boiled potatoes and either a sauce gribiche, a mayonnaise-based sauce made with hard-boiled egg yolks and cornichons with a strong mustard accent or a sauce ravigote, a thick vinaigrette-based sauce that includes mustard, eggs, olive oilshallots, spring onions, chivesparsley, capers, cornichons, tarragon and chervil. 


Tête de Veau Sauce Gribiche
The calf’s head meat with sauce gribiche
Photograph courtesy of Trip Advisor

Tranche de Palette de Veau - A veal blade steak, a cut from the veal shoulder. (Although this cut is often associated with pork, it provides a tender veal steak.)


Rôti de Palette de Veau aux Champignons, Sauce Crémeuse -
A veal shoulder roast served with a creamy button mushroom sauce.
 
Veau Cordon Bleu – A veal escalope prepared with a slice of boiled ham and cheese; the best have the veal completely surrounding the ham and cheese.  Traditionally, the cheese is French Gruyere, though it is often made with Comte or Munster; all will be breaded and then deep-fried until crispy.
Veal Cordon Blue is a mid-20th-century recipe; however, the Blue Ribbon began as part of a royal award created in 1578 by King Henry III of France to honor outstanding service to the crown. Then, the Cordon Bleu was a decorative blue ribbon worn around the neck as part of an award called L'Ordre des Chevaliers du Saint-Esprit, the Order of the Knights of the Holy Spirit.  The blue ribbon was worn by its recipients every day, and over the years, the award became known as Le Cordon Bleu, the blue ribbon.
The tradition connecting the Cordon Bleu to the best in French cuisine is linked to King Louis XV (1710-1777). Then, the King presented the award to a female chef who had prepared a delicious and memorable meal. Following that award, the Cordon Bleu was accepted as a standard of excellence for chefs.
 
Veau Orloff, Veau Orlov or Veau Prince Orlov - Thin slices of veal served interleaved with duxelles and Sauce Soubise.
The stuffed roast is completely covered with Sauce Mornay and then briefly baked in the oven to form a golden glaze.
Duxelles  A five-hundred-year-old recipe of finely chopped mushrooms, shallots, and herbs cooked in butter.  The chef François Pierre de La Varenne (1618-1678) named the dish after his employer, the Marquis d'Uxelles.
Sauce Soubise - A white sauce made with onion purée, Béchamel sauce, and white wine. The sauce is named after Charles de Rohan, Prince de Soubise, Marshal of France (1715 –1787). (The prince had many other onion dishes named after him, though no one seems to remember why.)  
The Hotel de Soubise in Paris was the family's town palace and is considered a unique example of Rococo décor. The building now serves as the French National Archives,
Sauce Mornay is Sauce Béchamel enriched with cheese (traditionally Gruyère or Emmental).
Some modern versions may use thin slices of veal that are layered in a casserole, but the classic recipe calls for a pre-cooked roast that is sliced, stuffed, and then re-baked.
Prince Orlov (1786-1821) was a prominent figure in the Russian aristocracy,
and it's said that the dish was developed by a French chef at the request of the prince. The exact story behind the dish's creation is debated, but it became a symbol of high-end French cuisine during the period.

Searching for the meaning of words, names or phrases
on
French menus? 

Just add the word, words, or phrase you are searching for to the phrase "Behind the French Menu" enclosed in inverted commas (quotation marks) and search using Google, Bing, or another search engine.  Behind the French Menu's links include hundreds of words, names, and phrases commonly seen on French menus. There are over 450 posts featuring more than 4,000 French dishes, all accompanied by English translations and explanations.

Connected Posts:

Antonin Carême - The Most Influential Chef in the History of French Cuisine.

Artichaut de Jérusalem or Topinambour - The Jerusalem Artichoke or Sunchoke on French Menus.

Asperges en La Cuisine Française – Asparagus in French cuisine. The Artists who Painted Asparagus or Lived Near Argenteuil.

Canon - A Canon. Canons on French Menus.

Câpres – Capers, the Flavor Bombs. Capers in French Cuisine.

Carottes - Carrots in French Cuisine.

Chanterelle Girolle - The Chanterelle Mushrooms in French Cuisine. The Mushrooms of France IV. 

Ciboulette – Chives, the herb, in French Cuisine.

Clafoutis and Flagnardes, Flaugnardes or Flognardes on French Menus.

Cerfeuil – Chervil, the Herb, in French Cuisine.

Champignons on French Menus. The Champignon de Paris, the Button Mushroom in French Cuisine. The Mushrooms of France I.

Comté AOP - The Premiere Cheese of France. Comté in French Cuisine.

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

Crème Fraîche - Creme Fraiche. What is Crème Fraîche? Crème Fraîche on French Menus.

Darphin, Paillasson, Dauphine and Dauphinois on French Menus.

Dining in Limousin, France. The Departments of Corrèz, Creuse, and Haute-Vienne.

Duxelles on French Menus. Duxelles in French Cuisine.

En Croûte (En Croute) - Cooked and Served Inside a Pastry or Herbal Casing. En Croûte in French Cuisine.

Estragon - Tarragon. Tarragon, the herb, in French Cuisine.

French Olives on French Menus.

Gruyère Cheese – French or Swiss? Enjoying French Gruyere IGP.

Huiles d'Olive Française - French Olive oils. Enjoying France's Best Olive Oils.

Jus – Juice. A Cooked Dish’s Natural Juices and or a Fruit or Vegetable Juice.

Mayonnaise Fraîche - In France Expect Fresh Mayonnaise.

Moutarde – Mustard. Mustard (Including Dijon Mustard) in French cuisine.

Munster Cheese.The Premiere Cheese from the Alsace and the Lorraine. The town of Munster in the Alsace.

Œufs – Eggs. A Short Introduction to Eggs on French Menus, and Buying Eggs in French Markets and Supermarkets.

Oignon or Ognon – An Onion. Onions on French menus. France’s most famous onions and their history.

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Persil - Parsley. Parsley in French Cuisine

Poireaux – Leeks. The Leek in French Cuisine.

Ris de Veau or Ris d'Agneau - Sweetbreads on French Menus. When sweetbreads are on the menu in France do not pass them by.

Rum Baba or Baba au Rhum and the Savarin or Savarin au Rhum. France’s Tastiest Rum Accented Pastries.

Sauce Béchamel, One of the Five Mother sauces in French Cuisine.

Turnips, (Navets) Parsnips (Panais) and Swedes (Chou-Navets or Rutabaga). Traditional Root Vegetables in Modern French Cuisine.

Vinegar, Vinaigrette and Verjus in French Cuisine.

 

Behind the French Menu
by
Bryan G. Newman
bryangnewman@gmail.com
Copyright 2010, 2012, 2025

 

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