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 […]
Read More
Parcelles, Paris | The Guileless Attraction of a Fantastic Bistrot a Vins, A-/B+
Tucked away in a mercifully nonetheless ungentrified street contained within the northern Marais, Parcelles is a very near good Parisian bistrot a vins, or bistro with a particular take […]
Read More
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 […]
Read More
AOP, IGP and Vin de France. The Labels on French Wines.
fromBehind the French MenubyBryan G. [email protected] How the labels have modified. QVDS has disappeared. Vins de Pays have principally grow to be IGPs. Vins de Desk have grow to […]
Read More