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!

My recommended links


Belle France and Pineau
    • Cognac Wine Tours
    • Cognac tasting tours
    • Wine-tour France, Cognac region
    • https://www.howtopronounce.com/
    • http://www.burgundy-tourism.com/

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Popular Posts

  • Ordering a Steak Rare, Medium-Rare, Medium or Well-Done in France.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   All the French you need to order a perfectly cooked steak...
  • Julienne or Lingue – Ling, the Fish. Meeting Julienne in Beaucaire, France.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   Lingue, Élingue, Julienne. Ling, European ling, Mediterranean...
  • Ordering a steak in France cooked the way you like it.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   A steak, as I like it, is rare-to-medium-rare. ...
  • Paleron – A French cut from the center of a shoulder of beef or veal and occasionally pork
      from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   The Paleron   A French cut from the center of the sh...
  • Saint-Pierre, that unique fish. John Dory in French Cuisine. Searching for the Most Popular Fish in France.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com     St Peter’s Fish, John Dory. Photograph courtesy of Pau...
  • Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com       Rumsteck A French rump steak Photograph courtesy of Evan ...
  • Macreuse de Bœuf - One of the Tastiest Steaks on French Menus.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com Macreuse de Bœuf. Photograph courtesy of Gemini   The steak, ca...
  • Maigre – Meagre, Croaker, Drum Fish or Salmon Bass on French Menus.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com        Maigre- Meagre Photograph courtesy of Biodiver...
  • Biere - Beer. Ordering a Beer in France? All the French you need to know.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   Bière Pression,  Bière à la Pression    or  Bières au Fût ...
  • Crevettes and Gambas - Shrimps and Prawns. Shrimps in French Cuisine.
    from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com Shrimp on the menu. Photograph courtesy of  stu_spivack...

Featured Post

The Valençay AOP Cheese and the Valençay AOP Wines. The Town of Valençay and the Chateau de Valençay.

from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com       The Valençay Cheese. Photograph courtesy of Frédérique Vo...

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