Behind the French Menu

The 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 charcuterie-traiteur. Show all posts
Showing posts with label charcuterie-traiteur. Show all posts

Culinary Masterclasses: Charcuterie-Traiteurs, the Modern French Delicatessens

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from Behind the French Menu by Bryan G. Newman bryangnewman@gmail.com Boucherie Charcuterie Traiteur Pouzadoux In Sainte-Maxime in Prov...

Assiette on French Menus. Ten of the Many Popular Quickly Prepared Dishes on French Menus.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com        Even two plates do not make a real gourmet dish ....

Pâtés and Terrines. An introduction to the meat, fish, vegetable and fruit pates on French menus.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com       Meat and liver pates are sold in  charcuterie-tr...
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