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!

Showing posts with label Aubrac Plateau. Show all posts
Showing posts with label Aubrac Plateau. Show all posts

Bœuf Fermier d’Aubrac, Label Rouge – The Red Label Beef from Aubrac in the Center of Southern France.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com      Aubrac cow and calf. Photograph courtesy of Jean Weber   ...

Laguiole AOP Cheese. One of France's finest cheeses.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   Aged Laguiole cheese. Photograph courtesy of Céline MOSNIER w...
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