Showing posts with label sauce hollandaise. Show all posts
Showing posts with label sauce hollandaise. Show all posts

Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com     

Filet Mignon with Béarnaise Sauce
    
Sauce Béarnaise (pronounced bay-are-naiz) is a superstar.  On steaks, with chicken, with salmon, over vegetables or poached eggs and on nearly everything else Sauce Béarnaise has been popular for almost 200 years.
 
Sauce Béarnaise is a “child” of Sauce Hollandaise
 
Sauce Béarnaise is a “child” of Sauce Hollandaise.  In the 1830’s the chef and restaurateur Jean-Louis Françoise-Collinet, took the recipe for Sauce Hollandaise, omitted the lemon juice and added white wine vinegar, shallots, chervil, and tarragon and made Sauce Béarnaise. It's the tarragon and white wine vinegar that supply the tang that makes us Sauce Béarnaise devotees.
   
Steamed Asparagus with Sauce Hollandaise.

The same chef Collinet, in the same restaurant, Pavillon Henry IV, 20 km (12.5 miles) from Paris in 1837,  created soufflé potatoes. The story of soufflé potatoes will need a separate post.
 
Sauce Béarnaise on French Menus today:
 
Brochette de Rognon de Veau Grillée Sauce Béarnaise – A skewer of grilled veal sweetbreads served with Sauce Béarnaise.
   
Steak with Sauce Béarnaise.
www.flickr.com/photos/djackmanson/38734190120/
 
Chateaubriand Grillé Sauce Béarnaise, Pommes Dauphines Tomates Roties au Sésame et Pointes d'Asperges – A grilled Chateaubriand Steak served with Potatoes Dauphin, asparagus spears and tomatoes roasted with sesame seeds. (Potatoes Dauphine are potato croquettes mixed with choux pastry, and fried).
 
Coquelet de Grain Fermier Désossé Grillé, Sauce Béarnaise, Pommes Frites- A young, grilled deboned, grain-fed, farm-raised cockerel served with Sauce Béarnaise and French fries.
   
Flank steak, Sauce Béarnaise, and watercress.
www.flickr.com/photos/60173925@N06/15530825490/

Daurade Royale de Loctudy, Langoustine Grillée, Céleri-rave, Sauce Béarnaise Gilthead seabream from the fishing village of Loctudy in Brittany served with a Dublin Bay prawn, Sauce Béarnaise, and accompanied by that tasty member of the celery family, celeriac.
 
The fishing village of Loctudy is in the department of Finistère in Bretagne, Brittany. The fish and shellfish from Brittany are considered the best in France. Even the name of the fishing port that brought in a particular fish is important when choosing the very best fish; a sort of Terroir of the sea.  Finistère is the most western part of mainland France and sticks out into the Atlantic. More about Brittany and its connection to Britain at the end of this post,
  
Tronçon de Turbot Grillé, Sauce Béarnaise – A cut from a  grilled turbot, the fish, served with Sauce Bearnaise, Here the cut, a  tronçon (pronounced tron-son) is used with its original meaning, a cut from across a flatfish.  Now the word tronçon is also used for meats where it indicates broad cuts.
   
Steak and Sauce Béarnaise,
 

Cold Entrées (French first courses).
 
Roast-beef Froid, Sauce Béarnaise – Slices of cold roast beef served with Sauce Béarnaise.
 
Saumon Froid aux Asperges Vertes Accompagné d'Une Sauce Béarnaise  – Cold salmon and green asparagus served with Sauce Béarnaise.
   
Salmon with Sauce Béarnaise.
Photograph courtesy of Gourmandasia.com

N.B. Some menu listings may note Sauce Béarnaise Maison, the house’s own Sauce Béarnaise. They are not indicating that only their’s is homemade and other restaurants are selling a store-bought sauce. Instead, the wording advises they are making slight changes to the original recipe and creating their own version; the Next Generation.
 
The name Béarnaise
 
The name Béarnaise may seem to indicate that the sauce comes from the old province of Béarn, once part of the independent kingdom of Navarre that had one border in Spain and the other in France. While Navarre had many recipes of its own none were related to Sauce Béarnaise. Nevertheless, when the chef Collinet named the sauce, he did have Béarn and Navarre on his mind. His restaurant was called The Pavillon Henry IV, and Henry IV was, before assuming that title, Henry III of Navarre and Prince of the Principality of Béarn; he had spent much of his childhood in Béarn. (Henry IV was, in France, also called the Good King Henry though few French citizens, looking back, would call him good.  With the evil will and drive of Catherine de Medici, then the Dowager Queen of France, he planned and carried out the massacre of France's Protestants.
    
Flag of the of Béarn, France
In Alexandre Dumas (Pere)’s book The Three Musketeers,
 the hero d'Artagnan comes from Béarn.  
     
When Henry received the French crown, he also became the first Bourbon King of France. As part of the arrangements that made Henry King of France, he also brought the French part of the kingdom of Navarre on the North-side of the Western Pyrenees into France. In international relations, something from Navarre had always been offered in trade and even England had had two queens who were born in Navarre. Today the French part of the old province of Navarre including Béarn is part of the department of Pyrénées-Atlantiques in the new super-region of Occitanie. The Pyrénées-Atlantiques reaches from the Pyrénées at the Spanish border to the plains below. (The city of Pau had been the capital of the province of Bearn and is now the capital of the department of the Pyrénées-Atlantiques).
   
Béarnaise and Mother Sauces.

The French chef Antonin Careme in the early 1800s, wrote down all the laws for France's Haute Cuisine, many of which he had developed, including the idea of mother sauces.  A mother sauce is a basic sauce, and with small changes, a new sauce is created. These new sauces are called the children of the mother sauce. Seventy years later Auguste Escoffier, together with his collaborators, in the early 1900s, adapted French cuisine for the first half of the 1900s. They changed Careme’s four mother sauces to five.

The five mother sauces are: 

Sauce Hollandaise - Apart from its name this sauce has nothing to do with Holland;
Tomato Sauce;
Sauce Béchamel - Named after Louis de Béchamel the treasurer of King Louis XIV (the Sun King);
Sauce Espagnol - Apart from its name this sauce has nothing to do with Spain;
Veloute - The origin of this name was lost in the smoky kitchens of the 1800s.

The most famous child of Sauce Hollandaise is Sauce Bearnaise, and Sauce Bearnaise now has many children and grandchildren of its own.

A few of the Children of Sauce Bearnaise

Sauce Choron.

The chef Alexandre Étienne Choron (1837 - 1924), took Sauce Béarnaise and added tomatoes. Sauce Choron is served on steak, chicken, eggs, and vegetables.

Sauce Foyot or Sauce Valois.

A chef whose name has been lost took Sauce Béarnaise and begat Sauce Foyot also called Sauce Valois. Sauce Foyot is Sauce Béarnaise with the addition of the glazed cooking juices of the roasted meat. With Sauce Foyot’s taste, it is a perfect addition for grilled meats.

Sauce Palois.

Another chef whose name I cannot find took Sauce Béarnaise and begat Sauce Palois. Sauce Palois is Sauce Béarnaise with the tarragon replaced with mint. That makes Sauce Palois a very popular French sauce with lamb dishes where it is usually served warm.


Brittany

Brittany was taken over by Celtic tribes who fled Britain as succeeding waves of conquerors made their lives impossible. The first group fled with the Roman invasions, the next groups left when the Germanic tribes of Angels and Saxon ravaged their villages and the final groups left when overrun by the Vikings.   
 
When visiting Brittany around the 21 of June, the longest day of the year you may join local, make believe, Druid ceremonies celebrated with a great deal of the Druid's alcoholic honey-based mead called Chouchen. (Chouchen is available in Brittany all year round and will also be flavoring dishes on local menus).For those who prefer it, Champagne is also available anywhere in Brittany.
  
Chouchen

The Druids from Southern Britain would have taken the shortest possible route to France. They would have left from somewhere close to where the Port of Falmouth, England is now and would have reached Amor, the land that would become Bretagne, somewhere close to Plouescat, France.  Plouescat today is a seaside resort with its own small Casino; it is very popular with the French.
   
Falmouth, England to Plouescat, France is 179 km  (111 miles)
Map courtesy of Google Maps ©

Today, the Pavilion Henri IV is a boutique hotel with a beautiful restaurant set in a classified historical building that was completed in 1603. In this building, the future Sun King, who built the Chateau de Versailles, King Louis XIV, was born on September 5, 1638. The hotel and its restaurant (that I have not yet dined in) is located in Saint-Germain-en-Laye (Yvelines), 18 km (11 miles) from the center of Paris and can be reached by train in 15 minutes. The Pavillon Henry IV is 570 km (350 miles) away from the old province of Béarn.

The Hotel and Restaurant Pavilion Henri IV
Saint-Germain-en-Laye

Connected Posts:
 
 
 
 

 
 
 
 
  
 

 
 
  
 
 
 

 

 
 
 

Searching for the meaning of words, names or phrases
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Côte, Côtes, Côtières - A Bone-In Rib Steak, a Rib Roast, a Wine Growing Region, the Coast, and More. All will be on French menus.

Côte, Côtes, Côtières, Coteau and Coteaux

A Bone-In Rib Steak, a Rib Roast, a Wine Growing Region, the Coast, and More.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com


A bone-in rib-eye of beef.
Photograph courtesy of ian
https://www.flickr.com/photos/peanutian/2332671822/ 


Côte, Côtes, Côtières Coteau and Coteaux on a menu can be trying, for those, like myself, who never spent enough time studying French accents, gender-linked variations and plurals.  However, when dining in French restaurants, the other words on the menu listing tend to minimize any problems  

Côte and Côtes
Bone-In Rib Steak/s, a Rib Roast,
a Cutlet/s or a Chop/s and Vegetable Stalks or Ribs: 

Côte on French menus:

                                                                                                     

Côte de Bœuf, Frottée au Romarin et Cuite au Beurre Noisette – A bone-in beef rib steak rubbed with rosemary (before cooking) and cooked in a beurre noisette.

When ordering a dish like this, ask for the weight as a single portion will often be intended for two diners, and the bone is generally 40-50% of the total weight.   

Romarin - French cuisine uses rosemary in many savory dishes, and it is part of the herb groups called Les Fines Herbes and Les Herbes de Provence. The chef who used rosemary in this dish was looking for the pine-like aroma that would have been released by rubbing the steak with it.

Rosemary is a herb found all over the world and is especially appreciated in French and Italian kitchens.  Dried and fresh leaves may be used, though fresh leaves are preferred.  Rosemary is one of the few herbs where the dried leaves have a stronger taste than the fresh ones, and in any case, this is a herb that is best when used with a gentle touch.

The climate is perfect for rosemary in most Mediterranean countries, and so in France, it grows very well in the wild.

Beurre Noisette A melted butter sauce where the butter has been allowed to cook until its color turns a light golden brown and develops a nutty flavor resembling hazelnut (noisettes). Here, the added nutty flavor of the Beurre Noisette will add to the flavor of the rosemary, and the butter adds to the Maillard reaction (the browning) of the steak.

 

Côte de Veau Rôtie au Jus, Beurre, Herbes -  A veal bone-in, roasted, rib steak served with a sauce made from the natural cooking juices flavored with butter and herbs.

The size: Bone-in veal chops, which this is, usually have an average weight of between 280 grams (10 oz) and 450 grams (16 oz).  Since the bone can be 30% of the total weight, ask the weight and depending on your appetite, you may find that a large serving is enough for two.

 

    Côte de Veau

A bone in veal chop.

 

Côte d'Agneau Grillees Sauce Paloise – A grilled lamb chop served with a Sauce Paloise.  

Sauce Paloise: A  child of Sauce Bearnaise where the tarragon has been replaced by mint.

Menthe or Menthe Anglaise – Mint, Spearmint, or Garden Mint is the mint variety most frequently used in in French and other Western European cuisines, as well as North America. Mint is everywhere in French cuisine, and beginning with cocktails, you may even find France's venerated pastis, flavored with mint syrup. Fresh mint be used to accented salads and soups, especially cold soups, as do mint entrées (the French first course). French main courses, the plat principal, may have mint sauces. Roast lamb, as in this menu listing, may be offered with a Sauce à la Menthe Anglaise, English mint sauce, though the minty Sauce Palois is more popular when served warm with lamb.

Côtes on French menus:
(Côtes is the plural of Côte).
 

Côtes de Bœuf de Charolais, Grillée à l'Os - Grilled bone-in beef ribs from France’s famed Charolais beef.

This menu listing: This sounds like a whole roast from which you will be offered slices. Nevertheless, more and more French restaurants offer single bone-in ribs cut from a roast and today on many menus as a Tomahawk. A single beef rib with the bone they can weigh between 850 grams (30 ozs) to 1,275 grams (45 ozs).  Check what you are buying, as single ribs are usually priced by weight.

Charolais:  The AOP-certified Charolais cattle are renowned for the exceptional quality of their meat. They were the third French breed to earn the prestigious AOC designation (now also a pan-European AOP), in recognition of their consistently superior standards. For livestock, the AOP label not only guarantees quality but also specifies strict guidelines regarding how the animals are raised and what they are fed.

Charolais herds are free-range for most of the year, feeding on a diverse diet of grasses, wildflowers, and herbs throughout the summer months. During winter, when the cattle are brought into protective barns, their feed consists exclusively of locally sourced grasses and cereals harvested from their summer pastures.

Additionally, all AOP-certified cattle must be raised completely free from growth hormones and antibiotics. Calves remain with their mothers and are reared together until weaned.


A bone-in rib roast.
Bone-in rib roast can include 3 to seven ribs.
Photograph courtesy Annie Kavanagh
www.flickr.com/photos/spencersbrookfarm/4610852339/

 

Côtes de Porc Laquées – Glazed pork chops; they will have been basted in a honey or a fruit coating. Pork spareribs would be on the menu as echine de porc or travers de porc.

Laqué, Laquées Glazed. Display is important in all cuisines, and no less so in France. Some dishes will be glazed with honey, soy sauce, sugar, or egg whites etc.

 

Côtes may also indicate the ribs of vegetables.

  

Aligot au Fromage de Laguiole, Verts et Côtes de Blettes – Aligot with Laguiole Cheese, Green Leaves and Stems (ribs) of Swiss Chard. (The cheese's name Laguiole AOP is pronounced as lay-ole, do not pronounce the g). 

Aligot:  A beautiful, mashed potato and cheese dish made in the departments of Cantal in the Auvergne-Rhône-Alpes, where locally, they use a young Cantal AOP cheese or a local tomme. Over the border in the region of Occitanie in the department of Aveyron, the cheese will be a young Laguiole AOP cheese. In the department of Lozère, they use similar local cheeses.

Added to the cheese and mashed potatoes in an Aligot are garlic, crème fraîchemilk and butter. This combination is carefully stirred until long threads of cheese and potato may be drawn from the pot. From personal experience on a cold winter's evening, after forty minutes in the cold, while looking for a taxi and no time for lunch, the smell alone can be mistaken for the ambrosia of the gods. The thought of the mashed potatoes and an excellent cheese with all the additions makes my mouth water as I write this.  

Aligot will be served, in private homes, with sausages. Usually, local, small, salami-type, grilled, pork sausages, though that is not written in stone. Restaurants that offer Aligot on their menus may also offer sausages, but they often upgrade their menus by offering duck, roast beef, or lamb.

Laguiole AOP :  A 30.5% dry weight, hard, unpasteurized, cow's milk cheese; it has a light golden color with a pleasant smell and a light, slightly fruity taste. The cheese is aged from 4 to 24 months. From a blind tasting of a six-month and an 18-month Laguiole AOP, the younger cheese was excellent, while the 18-month-old cheese was more like an aged cheddar with a slight bite.  The Laguiole AOP cheese may only be made with milk from the Simmental and Aubrac cows. The cows graze freely for seven months a year on the Aubrac high basalt plateau, between 800 and 1400 meters, for close to seven months a year. In the winter, the cows are brought into barns and fed on the grasses and wild herbs collected from the Aubrac plateau during the summer.

Altogether, there are nine AOP cheeses linked to the Aubrac Plateau:  LaguioleSalers, CantalFourme d'Ambert, PélardonRocamadour, Saint-Nectaire, and Bleu d'Auvergne.

 


Aligot in a restaurant.
Photograph courtesy of Omid Tavalla
www.flickr.com/photos/tavallai/5850019237/ 

Côtelette and Côte 

The words côtelette or côte may be used interchangeably when referring to chops; though the use of the word côtelettes, cutlets, usually indicates smaller chops. The menu may offer cutlets from veal, lamb or pork, but not from beef.

 

Côtelette de Porc Noir – A pork chop from the Porc Noir de Bigorre AOP, the black pigs from the old French province of Bigorre (today part of the departments of Hautes-Pyrénées, Gers, and Haute-Garonne) in the Occitanie region.

Porc Noir de Bigorre: This ancient breed has been raised for over a thousand years in the old French province of Bigorre, now included in the departments of Hautes-Pyrénées, Gers, and Haute-Garonne in Occitanie.

Pork is the most popular meat in France, though restaurants prefer to highlight more expensive cuts of beef and lamb.  Nevertheless, there will be jambon cru, cured hamsand other cuts from some of the most famous porcine breeds in France on most menus, along with farmed and real wild boar. In the French lineup of famous porkers, one pig is far ahead of all others in quality and taste, and that is this one, the Porc Noir de Bigorre AOP.

 


The Porc Noir de Bigorre, AOP
Photograph courtesy of French Ministry of Agriculture 

 

CCôtelettes d’Agneau de Pré-salé - Lamb chops from the

unique lambs raised on the salt meadows along France's Atlantic coast.

Pré-salé lambs: Freely graze, from the time they are weaned, on the coastal grasses and herbs of the marshes that are naturally infused with sea salt—giving the meat a distinctive flavor.  For the tastiest lamb in France look, between July and February for menus offering Pré-Salé lambs.  Pré-salé lambs go to market when 5 - 9 months old, before then will have been they will have spent at least 75 days, after being weaned, grazing in the salt meadows on France’s Atlantic shores.

The sea-air and the sea salt flavor the grasses on which the lambs feed; that creates a uniquely tasting lamb without even the slightest trace of salt.

 

Nos Côtes

Our coasts. On a menu for the fish and seafood that may be caught there.

 

Le Pavé de Cabillaud des Côtes Normande Rôti  A thick-cut fillet of roasted cod, caught off Normandy’s coast.

Cabillaud: Fresh cod. French chefs do wonders with cod's flavorful, white, flaky meat, which is at its best when lightly cooked and simply served with a butter sauce, though sometimes a crème fraîche and white wine sauce may accompany fresh cod.

Apart from being a tasty fish, cod is and was a political fish; it is a fish that France and other countries have been to war over. Long before the oil producers and their exercise of economic power, seafaring nations fought all over the world for the control of spices. After spices came wars over fishing rights, with conflicts over cod fishing rights leading the battle. Until the arrival of refrigeration, fish, and especially cod, were dried and salted (morue) and mostly imported from Scandinavia. Then, if you lived more than 100 kilometers (60 miles) from the coast, that was the only saltwater fish you saw.  Consequently, apart from fresh cod, France has hundreds of recipes for rehydrated cod that are still very popular, such as Brandade.


 
Dos de Cabillaud Rôti au Beurre, Brocolis et Navet Boule D'or.
Fresh Cod roasted in butter and accompanied by broccoli and Robertson's Golden Ball turnip.
Photograph courtesy of patrick janicek
https://www.flickr.com/photos/marsupilami92/51984070055/

The Navet Boule d'Or: An heirloom turnip called Robertson's Golden Ball or the Orange Jelly Turnip. Its various names come from its round, golden-yellow skin and firm, yellowish-orange flesh. This turnip is milder, sweeter and more delicately flavored compared to the white or purple turnips.  Its fine texture and taste make it a popular choice for cooking, and when young, about 7.5cm (3") in diameter, it can be eaten raw and grated into salads; its leaves are edible and can be cooked like spinach.

 

Langouste de Nos Côtes Bretonnes Rôti ou Grillé, Pistou de Basilic - The Rock lobster, the owner of the lobster tail, from our Brittany coasts roasted or grilled and served with a basil pistou sauce. 

Pistou Sauce: Is the Provencal version of the Italian pesto sauce, it appeared not long after the Italian pesto; they are close cousins.

 


Langouste
Lobster Tail.
Photograph courtesy of  Elizabeth K. Joseph  
https://www.flickr.com/photos/pleia2/8372407066/

Côtes and Wines: 

Wine lists may carry the word Côte as part of a wine's name; then Côtes will indicate the hills, slopes, and valleys within the borders of a wine appellation, a wine-growing area.

Côtes de Provence AOP -   This is the largest of the nine Provencal wine appellations.  While the Côtes de Provence do produce red and white wines, more than half the wines produced are rosés. 


Vineyards Cotes de Provence
Photograph courtesy of Mike Fleming
https://www.flickr.com/photos/flem007_uk/551353352/

Côtes du Rhône AOPAOP wines from France’s Rhône Valley that include reds, rosés and some white wines. This wine-growing appellation is enormous and stretches for over 200 km (115 miles) from the North to the South of the Rhône valley along the River Rhône. Other appellations within the Côtes du Rhône appellation include the famous Château-Neuf-de Pape, and the Muscat de Beaumes-de-Venise, one of France’s most famous fortified wines, as well as the Côtes du Rhône-Villages. AOP wines, and the less well known, but unique pre-Champagne, sparkling-wine called the Clairette de Die AOP..
Close to or within the  Côtes du Rhône appellation are five IGP wine appelations which offer excellent value.  IGP Vaucluse, IGP Méditerranée, IGP Collines Rhodaniennes, IGP Coteaux du Pont du Gard and the IGP Bouches-du-Rhône:


Côtes du Rhône Rosé
Photograph courtesy of Fareham wines,

      Côté
(Note The Two Accents)

The "acute" accent (aigu) over the "e'" is telling you that there is a sound to be made.  Most e's in France have no sound, but the acute accent tells you that an "ay" sound is correct.

The word Côte sounds like coat and Côté sounds like coatay.

(N.B. The same exact spelling is used when describing something that is close by, in French, that's à côté.)

  

Côté de Saumon Grillée à l’Orange - A grilled filet of salmon served with an orange sauce.

Saumon: The only salmon that calls Europe its home is the Atlantic Salmon, and it is France's best-selling fish, just ahead of cod. Unless clearly indicated, all the salmon in France will be farmed salmon.  

 

Côtières
Coastal.
On your menu for fish and seafood caught locally.

 

Les Crevettes Côtières de Bretagne   Shrimps from the coastal waters of Brittany.


The Coast of Brittany.
The multi-colored cliffs of the Cap Frehel along the Côtes d'Armor, Northern Brittany.
Photograph courtesy of Jean-Marie Hullot
www.flickr.com/photos/jmhullot/2271122071/ 

Coteau and Coteaux
A hillside or hillsides

Coteaux-du-Quercy AOP - An appellation for red and rosé wines in the old province of Quercy between the Cahors vineyards and the vines that produce the Chasselas de Moissac AOP table grapes in southwest France.

--------------------------------

Searching for the meaning of words, names or phrases

on

French menus? 

Just add the word, words, or phrase you are searching for to the phrase "Behind the French Menu" enclosed in inverted commas (quotation marks) and search using Google, Bing, or another search engine.  Behind the French Menu's links include hundreds of words, names, and phrases commonly seen on French menus. There are over 450 posts featuring more than 4,000 French dishes, all accompanied by English translations and explanations.


Connected Posts:

AOP, IGP and Vin de France. New Labels on French Wines.

Aligot on a French Menu; What’s That? Aligot is one of France’s Traditional Potato and Cheese Dishes and Remains Hugely Popular.

Basil - Basilic or Herbe Royal. Basil in French Cuisine. The Italian Pesto is Pistou on French Menus.

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Bœuf Charolais - The Charolais Beef. Le Bœuf Charolais du Bourbonnais AOP - The Charolais Beef is Considered Among the Best France.

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The Cahors AOC Wine and Cahors the Town. Cahors Wine in French Cuisine.

Chasselas de Moissac AOP, The Fabulous Table Grapes of France 1.

Clairette de Die AOP; A Sparkling Wine far Older than Champagne.

Crevettes and Gambas - Shrimps and Prawns. Shrimps in French Cuisine.

Dining in Avignon, France. The Papeton d'Aubergine, the Châteauneuf-du-Pape Wine, and the Vaucluse Truffle.

Dining in Quercy. The departments of Lot and Lot-et-Garonne in the Midi-Pyrenees.

Estragon - Tarragon. Tarragon, the herb, in French Cuisine.

Laguiole AOP Cheese. One of France's finest cheeses.

Langouste. Lobster Tails and the Tails’ Owner, the Rock Lobster, Spiny Lobster or Crawfish. Langouste on French menus.

Muscat de Beaumes de Venise AOPA Unique Wine.  

Romarin - Rosemary, the Herb in French cuisine.

Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

Saumon, Saumon Atlantique - Salmon. Salmon on French Menus. Atlantic Salmon is the only Salmon Generally Available in France.

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
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