Homemade Galette des Rois Recipe
If you’ve ever been in France during the month of January, surely you’ve noticed the…
French Food
French Food
Winter Vegetable Curry Recipe | Chocolate & Zucchini
Do you want to hear one of the least publicized benefits of working from home?…
French Food
Foie Gras in French Cuisine. Foie Gras is Fattened Goose or Duck Liver Foie. Foie Gras on French Menus
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Seared duck foie grasPhotograph courtesy of yosoynutswww.flickr.com/photos/yosoynuts/4094595898/ Foie Gras is…
French Food
Behind the French Menu: Jambon Sec (Cru)
Hams on sale. Hams in FranceFrench cured ham comes from the upper part of the rear legs…
French Food
The Valençay AOP Cheese and the Valençay AOP Wines. The Town of Valençay and the Chateau de Valençay.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Valençay Cheese.Photograph courtesy of Frédérique Voisin-Demerywww.flickr.com/photos/vialbost/5486322753/ The Valençay Cheese…
French Food
Armagnac one of France’s two fabulous AOP grape brandies.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Armagnac tulip-shaped glass.Locally, it is preferred to a snifter. …
French Food
Dining in the Five Departments of Old Aquitaine: the Dordogne, Gironde, Landes, Lot-et-Garonne, and the Pyrénées-Atlantiques.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Old Aquitaine and its five departmentsAfter the French Revolution.From the…
French Food
Baeckeoffe – A Traditional Alsatian Peasant Stew That Made the Big Time.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com A Baeckeoffe.Photograph courtesy of Joel Bezhttps://www.flickr.com/photos/lejoe/5196062504/ Baeckeof, Baeckeoffe, Baaekenof, or…
French Food
Lamproie – Lamprey. The Lamprey on French Menus
fromBehind the French MenubyBryan G. Newman A member of the Lamprey family. Lamproie de Rivière Européene, the…
French Food
Dining in Avignon, France. The Papeton d’Aubergine, the Châteauneuf-du-Pape Wine, and the Vaucluse Truffle.
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Papeton d'Aubergine.Aubergines/eggplants in the manner of the Pope's Hat.Photograph courtesy…