Foie Gras in French Cuisine. Foie Gras is Fattened Goose or Duck Liver Foie. Foie Gras on French Menus

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

 

Seared duck foie gras
Photograph courtesy of yosoynuts
www.flickr.com/photos/yosoynuts/4094595898/
 
Foie Gras is liver from a fattened duck or goose.

 

For centuries foie gras has been considered a unique French gastronomic experience and part of France’s cultural history. Foie gras will be on many menus.

The French and North American takes on foie gras.

In the USA, foie gras is on many of the top restaurant menus, though it is banned in California. In the USA, foie gras will most often be ordered mi-cuit, that is very lightly fried slices, escallops, of liver. The French, au contraire, overwhelmingly prefer their foie gras as a parfait or a pâté. The liver, however it is prepared, will be accompanied by a sweet sauce or a sweet compote or jam made of sweetened, slowly, stewed vegetables or fruits.

A goose farm  in France
Photograph courtesy of TAYLOR149
www.flickr.com/photos/taylorrussell/2722309005/
 

The wines to accompany foie gras.

The wine chosen to accompany foie gras is important. The wine will be chosen from among France’s many excellent sweet wines. Often a Sauterne, a Banyul, a Gewurztraminer Vendage Tardive or a Monbazillac will be recommended. Some menu listings may include a glass of a specially chosen sweet wine with their foie gras dishes. If a wine is not included in the menu listing, these wines will be offered by the glass. Either have a good wine book to help you choose or ask the sommelier. When you look at the restaurant's wine list, carefully check the prices. If the prices are high, give the sommelier, your budget; France has many affordable and excellent sweet wines, and some may not be on the wine list. (For information about the AOP, IGP, and Vin de France labels on French wines, click here).

  

A Sauternes wine paired with duck foie gras

(Sauternes is the singular and plural and pronounced So-tern).

Photograph courtesy of Laurent Espitallier

www.flickr.com/photos/frenchhope/308879283/

 

   

  

Is the foie gras on the menu from a goose or a duck?

   

A menu listing  for foie gras that does not indicate if it comes from a duck or goose will be understood to be offering duck liver. If the foie gras on the menu is goose liver, the menu will always say so.

France has strong laws that define the percentage of 
foie gras on menu listings.

By law, a whole foie gras must be at least 98% liver. A parfait of fois gras must contain at least 75% of the fattened liver, while a pate need only contain 50%.  The difference in the amount of liver used will be reflected in the price. The French are very serious about their food, especially so when it comes to foie gras. A restaurant may use a beautiful and imaginative description on its menu, but it must still meet the legal requirements.

  

Terrine (pate) de foie gras
The differences between a pate and a terrine on the menu have changed over time.
Photograph courtesy of augustudios
www.flickr.com/photos/augustudios/8314742207/
      
The other ingredients in a foie gras parfait or a foie gras pate?

The other ingredients will usually include duck or goose meat. Eggs, chicken liver, and or pork liver may complete the dish apart from the herbs and spices that a chef chooses. Quite a number of manufacturers of foie gras parfaits and pates do not use pork. For those who do not want pork, in a restaurant, you may ask, and in a deli just read the label.

Whole Foie Gras on French Menus:
Will be 98% duck or goose liver:

 

Foie Gras de Canard des Landes Cuit au Naturel, Rhubarbe et Acidulé de Fraise Mara des Bois – Foie gras from the department of Landes in the region of Nouvelle Aquitaine. Here, the menu listing indicates lightly-fried liver slices served with a sweet and slightly acidic compote made from rhubarb and the very fragrant and sweet Mara de Boise strawberries.m Landes is famous for its ducks and foie gras.  The department of Landes is one of the original five departments that made up the old region of Aquitane.  Since 1-1-2016, when France reorganized and reduced its number of administrative regions, Landes became part of the new administrative region of Nouvelle Aquitaine. 

     

Seared foie gras mi-cuit with a kumquat compote and pain d'epices.
Photograph courtesy of Laissez Fare
www.flickr.com/photos/laissezfare/6831571498/

 
Foie Gras Mi-cuit au Torchon, Réduction de Banyuls, Chutney de Fruits - Foie gras prepared in a torchon and served with a sweet fruit chutney flavored with one of the sweet wines from Banyules-sur-Mer on the Mediterranean in the department of Pyrénées-Orientales. For this dish, a whole prepared fresh duck liver will be rolled in a torchon, that is a cooking cloth or towel; there it will be cured with salt, herbs, and a sweet wine and hung for two to three days. Preparing foie gras with a torchon is one of the three ways that whole duck or goose liver will be offered on most menus. When the torchon is ready it will then be slowly and lightly poached. When it has cooled, it may be sliced and served. 

Moulard Duck “Foie Gras au Torchon”
Navel Orange, Cranberry, Red Walnuts, Sorrel and Black Truffle Coulis
Served at the French Laundy ( Keller)
Photograph courtesy of kennejima
www.flickr.com/photos/kennejima/6815632941/

 

Ballotine de Foie Gras de Canard et ses Chutneys de Figues et Abricot – A ballotine of duck foie gras served with a sweet fig and apricot chutney. Ballotines began as deboned and stuffed poultry, where the meat was rolled around the stuffing and served cold. Here there is nothing to debone and nothing to stuff, so this ballotine is a roll of the whole liver. The foie gras will then be encased and will look somewhat similar to a fat sausage. This roll may now be lightly poached in nearly boiling water for a short while. After the foie gras has cooked, it will be allowed to cool and then kept refrigerated, not frozen, for a day or two. Then it may be cut into slices before serving.

 

Duck Foie Gras, Beer-Braised Walnuts, Nasturtium
Photograph courtesy of Edsel Little
www.flickr.com/photos/edsel_/23822479370/

 

Escalope de Foie Gras Poêlée, Chutney Pomme-Boudin, Jus Aigre-Doux au Cidre ou en Dégustation Chaud et Froid – A slice of duck liver lightly fried and served with a chutney made of apple and sausages. This chutney is fried slices of black pudding sausage, mashed into the stewed apples. France is famous for its sausages, and black pudding is not the only option. For more information about the sausage on this menu listing, ask. The liver and chutney are accompanied by a sweet and sour sauce made with French cider, and on this menu listing, the foie gras may be served hot or cold.

Parfait de Foie Gras
At least 75% fattened liver.

A parfait of fois gras will be prepared as a moose, not a pate. However, not all parfaits on French menus are made with foie gras. A French dessert parfait is often a cold or frozen fruit mousse, sometimes decorated with fruits, and the recipe may also call for a liquor like Grande Marnier or Bénédictine D.O.M., for added for flavor. A pate served as an hors d'œuvre or an entrée may also be made without foie gras. Other pates often include chicken and or pork liver. If the menu listing does not note the words foie gras, then the parfait is not made with duck or goose liver.

Parfait de foie gras on the menu:

Le Parfait de Foie Gras Maison et sa Compotée d'Oignon  - This is a duck parfait, made to the restaurant's own recipe served with a lightly sweetened onion compote. The compote will be sweetened onions, fried slowly until they attain the consistency of a sweet onion jam.

   

A recipe for foie gras with truffles

Photograph and recipe courtesy of Marie Claire Cuisine et Vins.

 

Parfait de Foie Gras sur sa Gelée de Groseilles au Porto - A parfait of duck foie gras served on a jelly made from red currants flavored with Port wine,

 

Le Parfait de Foie Gras d'Oie Maison au Vin de Banyuls – A parfait of goose foie gras made to the restaurant’s unique recipe and served with a sauce made from the sweet wines of Banyuls-sur-Mer.

   

Pate de Foie Gras on French Menus:

At least 50% fattened liver.

 

Pâté Maison Foie Gras d’Oie et Morille – A pate of fattened goose liver made to the restaurant's own recipe and served with morel mushrooms. Here the mushrooms will have been sweetened and slowly cooked until they are practically a mushroom jam.

 

Terrine de Foie Gras de Canard avec son Verre de Monbazillac – Terrine is often used as another name for a pate and here the pate of duck foie gras is accompanied by a glass of sweet Monbazillac wine. This wine is from the Dordogne, and here it is the restaurant's choice to accompany their foie gras. In the French kitchen, the words pâté and terrine for fois gras are interchangeable; however, without the words foie gras, a terrine reverts to being a particular shaped cooking and serving dish. A dessert menu may offer a terrine de fruits, a fruit terrine, and a duck or goose pate served in a terrine may not necessarily be duck or goose foie gras. Read the menu carefully.

 

Pâté de Foie Gras de Canard Maison Truffée à la Truffe Tuber Aestivum, Pain De Campagne Toasté Mesclun - A pate of fattened duck liver made to the restaurant's own recipe flavored with the summer truffle, here under its Latin name aestivum. The pate is accompanied by country bread, toast, and a salad mesclun. A salad mesclun is a mixed green salad, traditionally made with at least five different salad greens. This pate not only contains truffles, but is itself “truffled,” which means that it is stuffed with many truffles that will go part of the way to compensate for the truffle's mild flavor.  The truffles do have a French name, the Truffe Blanche d'Été, but the use of Latin may impress the diners more. This is a lightly flavored truffle and one of the least expensive.

 

Pate of Duck Foie Gras with an Onion Confit
Photograph courtesy of Dan Costin
www.flickr.com/photos/dcostin/2525731608/

French delicatessens, their traiteur-charcuteries, may be offering:

Bloc de Foie Gras - A fully cooked and prepared block of duck or goose liver; this must be at least 98% liver. Quite a number of French families will prepare their own foie gras. They will buy a foie gras d’oie or canard entier, a whole cooked and vacuum-packed goose or duck liver from a traiteur-charcuterie. The whole liver may then maybe sliced for mi-cuit, lightly fried, foie gras, and served with a sweet sauce or jam. The more adventurous may prepare their own parfait or pâté de foie gras.

   

Pate de foie gras and more on sale in a traiteur-charcuterie.

The special offer in the photograph is:
 - 1 chicken, 1 rabbit, 1 jar foie gras mi-cuit – 50 Euros

Photograph courtesy of Stewart Holmes

www.flickr.com/photos/unclemac/11916043625/

 

Pâté de Foie Gras aux Truffes – Pâté de foie gras with truffles. Foie gras with truffles must have 3% or more truffles by weight.  Either that or they must show the true percentage!  N.B. A pate de foie gras with 1% truffles is a waste of time. If you are paying extra for it, don’t; the truffle taste will be very difficult to taste.  Also, even with 3% or more find out which truffles are being used.  More importantly, if the dish offered has less than 1% truffles, then, neither a restaurant nor a traiteur may even mention truffles at all!  I wish that law also required a declaration of the amount of truffles used in other truffle dishes that I have ordered.  I have had dishes supposedly made with truffles where, I believe, the chef just showed the dish the truffle and then took it away! In any case, the dish indicated above is a pâté de foie gras and that means at least 50% is duck foie gras with another  3% of the pate’s weight made up by truffles. Caveat Emptor, any dish with 3% of the best truffles by weight will not be inexpensive, you have been warned. The most expensive truffle in France is the Black Truffle of Perigord.  it is closely followed by the Burgundy Truffle.

 

Dishes with less than 50% fattened liver.

Foie gras dishes with less than 50% liver may not be sold with the words foie gras at the beginning of the listing. By law, it must be clear from the menu description that any foie gras is added to the dish and in no way intended to describe the dish itself.

Carpaccio de Betteraves et Copeaux de Foie Gras – A Carpaccio of beetroots served with shavings of foie gras. The use of the word copeaux, shavings, clearly indicates that only a small amount foie gras is used. However, on a dish like this the shavings of 100% foie gras if added generously, will be clearly noted on your tongue. (See Carpaccio).

    

Pâté en Croûte Canard Landais au Cœur de Foie Gras – A duck pate, not made with foie gras,  rather with duck from the department of Landes. This pate will be made with duck meat, probably with the addition of chicken liver or pork liver. Here the pate is en croute, which is inside a pastry casing. Then at the heart of this pate will be a piece of 98% duck foie gras.

   

Pate en croute,
The description does not read pate de foie en croute. That 
makes it clear that this is not a foie gras pate.
Photograph courtesy of Gail
www.flickr.com/photos/gail_thepinkpeppercorn/4234927109/
 
Animal husbandry and France.

There are a growing number of French chefs who only purchase animal products from farms they have personally visited or buy products that hold the AOP or Label Rouge, the red label, with guaranteed humane farming methods.  These activist French chefs also seek out poultry farms, dairies, fish farms and abattoirs that may be visited without prior advice, If a product make the grade the farm's name may be on the menu. Alongside the visits of  their customers, the chefs, the French duck and goose farmers are also changing their feeding methods; they are using methods that take advantage of the natural gorging that ducks and geese enjoy in the wild before their annual migrations.  Today there are duck and goose farms that are open to the public.

Who invented foie gras?

Foie gras was not a French discovery or a French creation.  The Egyptians, nearly 3,000 years ago, discovered that geese stuffed themselves for weeks before their annual migration and the livers of these geese were especially tasty.

From Egypt, the knowledge spread to Greece, and there both pigs and geese were fed with figs to produce enlarged and tasty livers. It was the Romans, the usual suspects, who brought the production of fois gras to France when the colonized large parts of the country over 2,000 years ago.

----------- 

 

Searching for the meaning of words, names, or phrases

on

a French menu?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google.  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 posts that include over 4,000 French dishes with English translations and explanations. 

--------- 

Behind the French Menu
by
Bryan G. Newman
Copyright 2010, 2015, 2021, 2023 
behindthefrenchmenu@gmail.com

 

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

Connected Posts:
  

AOC and AOP on France's Foods and Wine labels? Why did the AOC become an AOP?
    
The Apricot or Abricot. The Wonderful Fruits of France.
 
Bénédictine D.O.M., the Liqueur, and its Amazing Factory Benedictine in Fecamp, Normandy.
  
Boudin – A Sausage. The Boudin Blanc and the Boudin Noir; Pork Sausages and Black Puddings. The Sausages of France II
  
Choosing Carpaccio on a French Menu
   
Canard – Duck on French Menus.
  
 Charcuterie-Traiteurs in France. The Ultimate Delicatessen?
  
 Charcuterie-Traiteurs in France. The Ultimate Delicatessen?
  
 Charcuterie-Traiteurs in France. The Ultimate Delicatessen?
 Déglacé, Déglacer, Déglacez – Deglaze, Deglazing; Réduction – Reduction and Jus Corsé in French Cuisine.
Dining in the Five Departments of Old Aquitaine. The Products and Produce of its Five departments. All are now part of Nouvelle Aquitaine.
 
French Bread: The types of French Bread and a Lexicon for Buying French Bread.
 
Figues - Figs. Figs on French Menus. The Best Figs in France are the Figues de Sollies.
 
French Ciders, Including France's Fabulous Sparkling Ciders.
        
Kumquats or Cumquats in French Cuisine.
 
Lapin and Lièvre – Rabbits and Hares. Rabbit and Hares in French Cuisine.
 
Morille, the Morel Mushroom. Morel mushrooms on French Menus. The Mushrooms of France V.
 
Noix – The Walnut. France’s Beloved Nut. The Walnut on French Menus.
 
Oignon or Ognon – An Onion. Onions on French menus. France’s most famous onions and their history.
   
Pates and Terrines. An introduction to the meat, fish, vegetable and fruit pates on French menus.
 
Port or Porto - Port Wine in French Cuisine. Port on French Menus
 
Poulet, Poularde, Poule, Pousin – Chicken. Chicken in French Cuisine.
 
Regions - On the 1st of January 2016 Many of France's Mainland Administrative Regions and Their Borders Changed. Keep This List With Your GPS and Map.  
 
Salade Mesclun – Salad Mesclun in French Cuisine
 
Sausages, an Important Part of French Cuisine.. A Short Introduction to France’s World of Sausages. The Sausages of France III  
 
Searching for truffles in France, and truffles on French Menus. The Black Perigord Truffle and Truffles Oils and Truffles Essences.
   
Strawberries in France, Wild Strawberries, and the Unique story of the French Strawberries of Plougastel.
   
The New French Wine Labels. What has changed in French wines? What is an AOP, an IGP and a Vin de France.
 
The Tastiest Chickens and Other Poultry in France - The Volailles Fermières Label Rouge
 
Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.

What Does Copeaux Mean on a French Menu?

   
 

The Picodon AOP Goat’s Milk Cheese. One of the First Goat's Cheese to be Awarded an AOC.

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

Welcome to the world of Picodon

The Picodon AOP cheese, (also called the Picodon de la Drôme AOP or Picodon d'Ardèche AOP), is 29%, lightly spicy to spicy goats' milk; pasteurized and unpasteurized versions are available. The cheese’s spiciness depends on the cheese's maturity.

The ages of Picodon AOP

The youngest cheese, the Picodon Jeune, has a white or a bluish edible rind and is aged from 8-12 days; it is likely to be in your salad or mixed with olive oil and herbs as a spread.  Then, from twelve days to one month, the next stage, the Picodon Mi-affine, will be cooked in pastries, prepared as a cream of Picodon sauce or part of another recipe.  More mature Picodon AOP cheeses will have been aged for at least 30 days (Picodon Affine) and come with an ivory or darker rind; they will be on the cheese platter. The mature Picodons come with tastes and spiciness that depend on the way the cheese was aged. The Picodon Affiné Lave passes through alternating periods of aging and washing with clear water and is called the Affiné Méthode Dieulefit, or washed in wine, the Affiné Lavé. These mature cheeses are considered a step up from the younger Picodons and they have a bite that can surprise the uninitiated, though they are not the strongest of France's goat's cheeses.

Picodon AOP

Photograph courtesy of Frédérique Voisin-Demery

www.flickr.com/photos/vialbost/14619321321/

Picodon AOP was one of the first goats' cheese to receive a French AOC (now an AOP) and that was in 1983. The cheese's origins, however, date back to the 14th or 15th century.

The cheese is produced in small discs that weigh from 45-60 grams (1.59-2.11 oz) with some slightly heavier. The best Picodon AOP cheeses are made with unpasteurized milk on the farms where the goats are raised with a number of larger dairies producing cheeses made with pasteurized milk. Nearly all the Picodon AOP cheese comes from the departments of Drôme and Ardèche in the administrative region of the Auvergne-Rhone-Alps. 

The meaning of Picodon.

The citizens of Ardèche and Drôme, and others in the region of the Auvergne-Rhône–Alps, will not be surprised that Picodon AOP is a spicy cheese. Nearly all the long-time residents of the region speak or understand some of the old Occitan language and Picodon just means spicy in Occitan.  

(Occitan is the language that, over 200 years ago, lost out to modern French as the language that would unite the French nation. Nevertheless, Occitan or one of its dialects, like Provencal or Niçoise, is still spoken in many homes in many parts of France; that is apart from perfect French). 

Members of the AOP production team.

Photograph courtesy of Picodon AOP

  

For at least seven months of the year, the goats are free-range. They will be eating grass and wild herbs, hawthorn leaves, acorns, and chestnuts. In the winter, they are fed grasses collected from the same area during the summer, and as may be expected, the winter hay and dried grasses produce a cheese with a slightly different taste.

  

In a restaurant, when you have chosen your three or four kinds of cheese from the cheese trolley or have ordered a pre-selected cheese plate that includes Picodon AOP, do remember that its flavor can overpower milder cheeses so enjoy the Picodon after the others.

  

Picodon at different ages

Photograph courtesy of Picodon AOP

  

Picodon AOP on your menu:

  

Velouté de Potimarron aux Éclats de Châtaigne et Crème de Picodon – A velvety soup made with pumpkin and flavored with slices of chestnuts and a cream of Picodon cheese sauce.

Velouté de Chou au Picodon

A velvety cabbage soup with Picodon

Photograph courtesy of Picodon AOP

La Salade Picodon: Picodon Chaud Dans sa Feuille de Brick, Lardons, Salade Verte.  A Picodon AOP salad made with hot Picodon cheese served inside Feuille de Brick. Feuille de Brick (often just called Brik) is a flaky thin durum wheat semolina-based pastry of Tunisian origin. Here the pastry stuffed with Picodon cheese is accompanied by bacon pieces and a green salad.

   

Carpaccio de Boeuf Mariné et Son Croustillant de Picodon – A beef Carpaccio made with marinated beef and accompanied by a crisply grilled (or fried) Picodon cheese.

  

Tiramisu with strawberries and Picodon

For the Recipe click here.:

Photograph courtesy of www picodon-aop.fr.

 

Salade au Magret de Canard Fumé et Flan du Terroir au Picodon. - A salad of smoked duck breast served with a traditional tart made with Picodon cheese. (French flans are usually tarts made using pâte brisée, a crusty pastry).

       

Suprême de Poulet De l’Ardèche Sauce Crème de Picodon, Crique Ardéchoise.  Breast of Ardèche chicken served with a Picodon cream sauce and accompanied by a Crique Ardéchoise, which is a traditional Ardèche potato pie.    A crique in your French-English dictionary may indicate a creek or even a fiord; however, the word crique here comes from the Occitan language and not modern French.

      

A Crique Ardéchoise, a traditional Ardeche potato pie.

https://www.750g.com/crique-ardechoise-r5088.htm

Picodon, Picodon, and more Picodon

   

If you are traveling around this area, you will see other cheeses with the word Picodon on the label, though without the AOP. These different Picodon cheeses are traditional variations of the more well-known Picodon AOP and were created around the same time as the Picodon AOP, probably in the 14th or 15th century; however, they have slightly different textures and flavors. Many of these other Picodon cheeses are excellent, but only available locally as they do not produce enough for commercial distribution outside a very limited area. On the plus side, they will cost you less than their more famous cousin.

  

Cheese on sale at the covered market in Libourne, France.

Photograph courtesy of londonexpat

www.flickr.com/photos/londonexpat/49535292068/

   

When buying a Picodon AOC cheese, or one of its close cousins, try and do so in fromagerie, a cheese shop. A fromagerie has trained, knowledgeable staff and will be able to explain the differences among the various Picodons and vacuum pack your purchases if you are buying some cheese to take home. For the link to buying cheese in France and taking it home, click here.   

Warm goat’s cheese salad.

Photograph courtesy of Pauline Kenny    

www.flickr.com/photos/cohenkenny/4254874185/

The Picodon Fete

    

If you visit the Auvergne- Rhône-Alpes, remember that the third Saturday and Sunday in July brings you the Fête de Picodon. (Check as dates can change). The fete is held in the village of Saoû, in the department of Drôme. The village of Saoû, with less than 600 inhabitants, is the Picodon AOP producers' promotional center.  Here you may enjoy Picodon AOP cheese tastings together with local wines. The fete also has attractions planned for children that include parades with clowns wandering around. On Saturday, there is a human circus that everyone can enjoy, and Saturday night brings several free concerts. Of course, you will have to pay for all the snacks, plates of French Fries, cheeses, and wines that you consume. On Sunday, there is a huge luncheon that you may join in, for a very reasonable price; however, you must order a place in advance, and you may do so via the internet. Usually, the Sunday includes a large market selling nearly everything under the sun: antiques, would-be antiques, modern artworks, fruits, wines, other cheeses, and more. Within 30 km (19 miles) of Saoû, there are plenty of B and B's and hotels up to 3 and 4 stars but book ahead.

 The village of Saoû

Photograph courtesy of Christian Geraud

www.flickr.com/photos/97319257@N07/9023292346/

For the French-language website of the "La Fête du Picodon" click or copy/paste the link below.  The website is easily understood in English with the Google or Bing translation apps.

www.fetedupicodon.com

The Confrérie de Picodon

The Confrérie de Picodon is the brotherhood and sisterhood of the Knights of the Picodon Cheese. These brave knights dress up in would-be ancient costumes, and as interested parties work to promote the Picodon AOP cheese. They will be in costume during the fete, and at other times when they will be checking that you are only sold the genuine article.   
  

The Confrérie de Picodon

   

Apart from promoting the Picodon AOP cheese, the village of Saoû along with other communities close by has activities throughout the year, from rock climbing to music festivals. Apart from these activities, there are many different cheeses and wines from the Ardèche and the Drôme. On sale during the fete and on each village’s market day will be honey (especially the chestnuts and chestnut honey from the Ardèche), poultry, lamb, snails, lavender, Ardèche Safran, the herb, olives,  olive oil and much more. The Romans settled in this region 2,000 years ago, and they brought many of the fruit trees, including almonds, apricots, peaches, and cherries, among others. In the valleys of the Ardèche, those trees have created orchards that produce fruit that is sold all over France. Call your local French Government Tourist Office for the dates of all the happenings in the village of Saoû and the departments of Drôme and Ardèche.

Music at the fete

                 The English Language website of the Rhone-Alps:

http://uk.france.fr/en/discover/rhone-alpes

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

Behind the French Menu
by
Bryan G. Newman 
behindthefrenchmenu@gmail.com
Copyright 2010, 2016. 2020, 2023

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

Are you searching for words, names,

or phrases on French Menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.

 

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

Connected Posts:

  

AOC and AOP on France's Foods and Wine labels? Why did the AOC become an AOP?

  

Amande – The almond, the nut. Almonds in French cuisin

Apricot or Abricot - Apricot. The Apricot in French cuisine.

Bacon in France. Bacon and Salted Pork on French Menus. Lard in French Means Bacon in English.

Buying Cheese in France. Bringing French Cheese Home and a Lexicon for buying French Cheese.

 

Carpaccio - The Tasty, Thinly Sliced, (Ideally Paper Thin) Dish of Meat, Fish, Vegetables or Fruits in French Cuisine.

 

Cerises, Bigarreaux and Griottes - The Cherries of France. Cherries on French Menus.

Châtaignes and Marrons - Chestnuts. Chestnuts in French Cuisine.  

 

Chèvre and Chevreau or Cabri – Goat’s Cheese and a Young Goat, a Kid, on Your French Menu.

Chou - Cabbage. Cabbage in a French Restaurant?

Confréries – The Brother and Sisterhoods that Promote and Defend the Foods and Wines of France.

 

Dining in Nice on 'La Côte d'Azur'. The Cuisine of Nice, Cuisine Niçoise.

Dining in the Ardèche in the Rhone Alps

  

Duck Breast- Magret de Canard or Lou Magret, Duck Breast Dishes and Recipes on French Menus. 

   

Escargots - Snails on French Menus and How to Order Snails in France. If You Enjoy Cockels, Mussels and Conches, Then Snails will not be Strange.

   

French Bread. The types of French Bread and a Lexicon for Buying French Bread.

Huiles d'Olive Française - French Olive oils. Enjoying France's Best Olive Oils.

Miel - Honey. The Many, Varied and Wonderful Honeys of France. Honey on French Menus

 

French Olives on French Menus.

 

Parmentier - The Man Who Brought the Potato to French Menus

 

Pêche – A Peach: the Fruit. Peaches in France. Peaches on French Menus.

Poulet, Poularde, Poule, Pousin – Chicken. Chicken in French Cuisine.

 

Regions - France’s Mainland Regions and Their Borders Have Changed. France's New Super regions. Keep This List With Your GPS and Map.

Safran – Saffron. Saffron, the Most Expensive Spice in the World. Saffron on French Menus.

Salades - Salads. Forty of the Most Popular (and Simply Made) French Salads. Salads in France.

    

Velouté Soupe and Sauce Velouté - A Veloute Soup and a Veloute Sauce. - A Velouté is One of France's "Mother" Sauces and one of the Many Styles of Soups and Sauces on French Menus.