Consuming all through the 5 Departments of Earlier Aquitaine: the Dordogne, Gironde, Landes, Lot-et-Garonne, and the Pyrénées-Atlantiques.

fromBehind the French MenubyBryan G. [email protected] Earlier Aquitaine and its 5 departmentsAfter the French Revolution.From the French Revolution till 1-1-2016 Aquitaine included 5 fashionable French departments, the Dordogne, Gironde, Landes, […]

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

fromBehind the French MenubyBryan G. [email protected]      Seared duck foie gras{{{{Photograph}}}} courtesy of yosoynutswww.flickr.com/footage/yosoynuts/4094595898/ Foie Gras is liver from a fattened duck or goose.   For a complete lot of […]

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Baeckeoffe – A Typical Alsatian Peasant Stew That Made the Massive Time.

fromBehind the French MenubyBryan G. [email protected]  A Baeckeoffe.{{{Photograph}}} courtesy of Joel Bezhttps://www.flickr.com/pictures/lejoe/5196062504/  Baeckeof, Baeckeoffe, Baaekenof, or Potée Alsacienne – An ordinary peasant stew from the Alsatian home contained in the […]

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