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 Porcini. Show all posts
Showing posts with label Porcini. Show all posts

Caille - Quail. Quail on the Menu in France.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com      Quail and their eggs. Photograph courtesy of Ya...
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Lotte or Baudroie - Monkfish or Anglerfish. Monkfish on French Menus.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com      Grilled monkfish.. Photograph courtesy of Stu_S...

The Cèpe - The French Porcini Mushroom. The Cepe in French Cuisine. The Mushrooms Of France III.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com Cèpes, Porcinis,  can grow quite large Photograph courtesy of ...
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