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 the Spider Crab. Show all posts
Showing posts with label the Spider Crab. Show all posts

France's Unique Cuts of Beef from the Rump (or close to). Araignée, Merlan, Poire, Langue de Chat. These cuts are also called the Butcher’s Choice.

›
Araignée, (the spider). Merlan, Merlan de Rumsteck , (Whiting, the fish). Poire, Poire de Bœuf , (the pear). Langue de Chat, (the ca...
2 comments:
›
Home
View web version
Powered by Blogger.