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 Guinea fowl. Show all posts
Showing posts with label Guinea fowl. Show all posts

Figues - Figs. Figs on French Menus. The Best Figs in France are the Figues de Sollies,

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com      Figues de Sollies Photograph courtesy of Emi Yañe...

Céleri - Celery. The Joys of Celery in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com       Celery.   Photograph courtesy of wikioticslan https://www...

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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