fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Seared duck foie grasPhotograph courtesy of yosoynutswww.flickr.com/photos/yosoynuts/4094595898/ Foie Gras is…
Hams on sale. Hams in FranceFrench cured ham comes from the upper part of the rear legs…
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…
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com The Armagnac tulip-shaped glass.Locally, it is preferred to a snifter. …
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Old Aquitaine and its five departmentsAfter the French Revolution.From the…
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…
fromBehind the French MenubyBryan G. Newman A member of the Lamprey family. Lamproie de Rivière Européene, the…
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Papeton d'Aubergine.Aubergines/eggplants in the manner of the Pope's Hat.Photograph courtesy…
FromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com A few of the fruits and vegetables that may be…
fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com Normandy in France.Map courtesy of OnTheWorldM Enjoying French cuisine on…
