Rabasse: "Rabasse" is the name of a truffle in Provence (south of France). It is a small, very fragrant truffle that […]
Rabbit food: lettuce. (Rabbit food: lettuce).
Rabelais (François): François Rabelais is a French writer (La Devinière south of Chinon, Indre-et-Loire around 1483 or around 1494- […]
Rabigato: Rabigato is a white grape variety participating in white port. Alias Moscatel bravo .... You must be a subscriber for […]
Rabiole: The turnip or white turnip belongs to the Brassicaceae family, formerly Cruciferae (Botanical name: Brassica rapa var. Rapifera), which […]
Rabiot: nm (word probably coming from the Latin rapum: rave and rab being the abbreviation of rabiot). We […]
Rabiotage: nm arg. (word coming from rabiot). Fuss (money, meals).
Rabioter: v. tr. (rabiauter "drink a rabiot"). Make small extra profits. Appropriate, obtain in addition. He […]
Saddle: nm Saddle is the fleshy part which extends from the ribs to the base of the tail, in […]
Saddle: The saddle is the fleshy part of the rabbit and the hare corresponding to the lumbar and sacral region (birth […]
Wire: v. tr. (word coming from saddle). Attack, assault (a passerby).
Rabord: nm Contraction of "to the brim". Word used by sailors by metonymy with port […]
Planer: v.tr. Flatten with a plane. Plan the whistle: drink a glass of brandy that scratches your throat. Plan down […]
Racahout: Racahout (word from the Arabic racaou) is a food starch used in the Middle East, especially among the Arabs and […]
Racaille: nf (word coming from the Norman rasquer; from the popular Latin rasicare "scraping, scratching", classic radere). The […]
Connection: nm Continuity link established between two things, two parts. Make the connection: have a bite to eat, […]
Shorten: v.tr. “To shorten”, in the kitchen, is to make it shorter, for example to get rid of a hard or damaged part that cannot be used […]
Racy: adj. Wine of its land, of high lineage, of a great lord, noble, of high quality, distinctive and original.
Racy: adj. We say of a great wine that it is distinguished because it has both elegance and finesse, […]
Race: nf Etymology: from the Italian razza “family”, “strain”, “species”, probably from a cross […]
Raceme: nm A raceme is one of the two basic types of inflorescence, in which the axis develops at the apex, the flowers […]
Rachel: "Rachel" is the name given to various preparations of classic cuisine after the pseudonym of the great tragedian Elisabeth […]
Spine: n .m. A spine is a main axis; in compound and pinnate leaves the rachis bears the leaflets […]
Root: adj. "Root" qualifies an element which relates to the root. See Caulinaire .... You must be a subscriber [...]
Root: nm The root is the invisible part of the plant which draws the necessary elements from the soil […]
Aerial root: locut. An aerial root is a root that springs from a stem above the ground .... You must be [...]
Taproot: nf A taproot is a vertical, robust root, developing from the radicle .... You must […]
Racinette: See Root beer .... You must be a subscriber to read the rest of this article. If you already have […]
Rack (butcher's shop): A rack is a butcher's term used especially in Switzerland to designate the rack of lamb. ... You […]
Scrape: v.tr. "To scrape" is to roughly rub (a surface) with something hard or sharp, so […]