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 behind the french menu.. Show all posts
Showing posts with label behind the french menu.. Show all posts

Béryx and the Dorade Rose - Red Bream and the Splendid Alfonsino. Two of the Tastiest Fish in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com     The red bream Photograph courtesy of NOAA Photo Libr...

Bleu de Gex AOC/AOP – One of the Jura’s Most Famous Cheeses. Bleu de Gex on French Menus.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   Blue de Gex. Photograph courtesy of Fromagerie de la C...

Aiguille, Aiguillette or Orphie – The Garpike, Garfish or Needlefish on French Menus.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com            The garfish, garpike or needlefish. Biod...
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