Behind the French Menu: About

Behind the French Menu

A blog on enjoying French cuisine. Whether you are visiting France, or just considering trying a new French restaurant at home, there will be a great deal in each of Behind the French Menu's posts that will be for you. This blog is for those who enjoy excellent cuisine but often prefer to leave the cooking to others.

It is a great irony that most English speaking visitors to France rarely find French restaurant menus they can meaningfully understand; that, despite one of the main reasons for visiting France is to try its fantastic cuisine. Equally ironic are the many French restaurants in English speaking countries whose menus explain nothing about the dishes they serve even though their menus are translated into English. Just translating the words on a menu, unfortunately, tells the diner little about the dish.

If you are planning a trip to France, or to an unknown local French restaurant, the posts in this blog are for you. Either save this blog's address with your favorites or click on the email widget on the side of this blog and three to four new posts will be sent to you every month.

It is time for those who pay the bills in French restaurants to have a blog that suits their interests the food. Most French food blogs ignore the men and women who enjoy French food but are not too interested in blow by blow recipes, and so this blog contains no recipes. There are many other websites and blogs that offer great recipes and cooking tips and those you may reach with a click, but not on my blog.

I have spent nearly one month every year, for over thirty years, visiting and working in France, and while working, I made sure that I had time to enjoy France's cuisine. Over those years I made notes, talked to chefs, Maitre D's, serving staff, butchers, bakers, fishmongers, market stall holders and more. When I began sharing my notes and experiences with friends and dining companions, I discovered that I had a very interested audience.  Following those experiences, the notes are now a book and a blog called Behind the French Menu.  When in ten years or so I run out of posts I shall be ready to publish the book!

Nearly all the posts deal with the dishes that are on today's French restaurant menus, and where I know a dish's fascinating history, I have included the story and the history behind the dish offered. Behind the French Menu is much more than the translation of a menu, each dish is explained, the main ingredients noted.  When a dish is unique, I have included the way the dish may or should be served and what the diner should look out for, the good and the bad. French menus in these posts are in the open; enjoy French cuisine and know if what you are being served is close to the original.

Behind the French Menu enables the traveler in France to participate in the celebrations that are held annually in the cities, towns, villages to celebrate the foods of different parts of France.

Even if your visit to France is only a three-day visit to Paris or another city, there are still many unique French culinary options to consider. Events such as a baguette baking competition or an oyster fete may be just ten minutes from your hotel. You may choose to include one or more of these culinary events in your visit to France. Many events are noted in the posts, and many many more be found by contacting France's Tourist Information offices in your country before you leave. Or visit one of the 1,600 tourist information offices dotted around France if you are already there.

France is the most visited country in the world for tourists. France has more tourists annually than its population; over 83 million annually. Now many more of those visitors will have a chance to really know what they eating and enjoying. Included are posts that explain how to decipher Cognac labels; what’s behind French onion soups; how to order a steak cook the way you like it; where to try a real Tarte Tatin; where to join the company of the Knight's of the black pudding; and discover the story behind Emperor Napoleon’s grand nephew who founded the FBI in the USA.

To receive three to four posts every month, without charge, put your email address in the email widget on the side, and the next post will be in your mail.

You may pick the posts that suit your tastes by the post's title. Those who, like me, also enjoy food and travel stories or are planning their next trip may explore the posts at home. The occasional additions of objective, and sometimes subjective views of a dish may also add interest.

Bon Appétit

Bryan G. Newman

Searching for the meaning of words, names or phrases

French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.

Bryan G. Newman

Behind the French Menu

For information on the unpublished book behind this blog contact Bryan Newman

behindthefrenchmenu@gmail.com