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 Gers. Show all posts
Showing posts with label Gers. Show all posts

Porc Noir de Bigorre, AOP – An Ancient Breed of Pig That Provides the Most Highly Rated Cured Ham in France. The Porc Noir de Bigorre in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   The Porc Noir de Bigorre , AOP. Photograph courtesy of F...

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

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   Turnips Photograph courtesy of Michele Dorsey Walfred...
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