fromBehind the French MenubyBryan G. [email protected] Earlier Aquitaine and its 5 departmentsAfter the French Revolution.From the French Revolution until 1-1-2016 Aquitaine included 5 modern 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 whole lot of […]
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Salade aubergine-tomate-poivron | The Often French Chef
This summery salad of roasted eggplant with tomatoes and candy crimson pepper is a flexible dish which might be served as a starter, as a side dish, as a part […]
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Behind the French Menu: Les Découpes de Fruits et Légumes
FromBehind the French MenubyBryan G. [email protected] Various of the fruits and greens that will very nicely be in your menu.{{{Photograph}}} courtesy of Fondation Louis Bonduelle French culinary personalized incorporates naming […]
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Behind the French Menu: Jambon Sec (Cru)
Hams on sale. Hams in FranceFrench cured ham comes from the higher a part of the rear legs of a pig, and two forms of ham can be on French restaurant menus. […]
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