Sautéed potatoes in Lyon: The potatoes are peeled, washed and sliced then sautéed raw with a […]
Culinary glossary
Apple gratin
Potato gratin: The potatoes are peeled, washed, cut into rolls; braised in the oven with cheese. The […]
Apple wafer
Wafer apple: The apples are peeled, washed, passed through a mandolin with a wavy knife. To achieve this grid effect, […]
Potato pancake
Potato pancake: The potato pancakes are peeled, washed, grated with a mandolin, […]
French fries
French fries: The potatoes are peeled, washed, broken down into more or less large sticks, dried and fried in […]
Melting apple
Fondant potatoes: The potatoes are peeled, washed, turned, slowly braised in a seasoned white stock and added […]
Beef Fashion
Beef mode: Beef mode is a meat dish simmered or braised for a long time, covered. The meat used is…beef […]
Beef bourguignon
Boeuf bourguignon: The origin of this appellation is obvious. Beef bourguignon is a dish that brings together two emblematic products of Burgundy: […]
Carbonade
Carbonade: Flemish carbonade (or carbonnade flamande) is a dish from the North of France, Belgium and the […]
Gardianne
Gardianne: The gardianne (or gardiane) of bull is a specialty of the Camargue (south of France) and its […]
Charcoal
Charbonnée: Charbonnée are pieces of sirloin taken from tender false ribs. They are cooked on the grill after […]
Flemish potato
Flemish potato: The potatoes are peeled, washed and cooked in a casserole dish with […]
Potato Tatin
Potato Tatin: The apples are peeled, washed, cut into medium wedges, placed on a well […]
Buttered
Buttered: “Buttered” is a culinary expression designating the slow incorporation after the start of cooking of butter into vegetables. This term […]
Fan apple
Fan-shaped potato: Potatoes that have been washed, peeled (or not) and cut so that each cut […]
Stuffed apple
Stuffed apple: The stuffed potatoes are peeled (or not), washed, cored and blanched. They are then stuffed with meat […]
Duchesse Potatoes
Duchess apples: The apples are peeled, washed and passed, then tied with eggs and cheese. They are shaped […]
Crushed apples
Mashed apples: The potatoes are peeled, washed, cooked in salted water, then mashed with a fork with […]
Darphin apples
Pommes Darphin: The potatoes are peeled, washed, grated with a mandolin or with a large straw grater […]
Salt crusted apple
Apple in a salt crust: The potatoes are brushed and washed. They are put in a fairly […]
Apple croquette
Apple croquette: Apple croquettes are made from dry mash and egg, shaped into small sausages, rolled in […]
Apple casserole
Potato casserole: The potatoes are peeled (or not if they are new potatoes or baby potatoes), washed, turned […]
Apple chips
Potato chips: Chips or potato chips, also known as potato chips in Canada but commonly referred to as "[...]
Apple Chatouillard
Chatouillard apple: Chatouillard apples are the name of a preparation of potatoes detailed in long ribbons and processed […]
Apple castle
Pomme château: Pommes château are a preparation of potatoes turned into olives (or left whole if they […]
Baked Apples
Apple baker: The potatoes are peeled, washed, cut into slices of 3 mm maximum. They are braised […]
Chamonix apple
Chamonix apple: The apples are peeled, washed, cut into pieces, boiled in salted water and mashed. Puree […]
Byron apple
Byron apple: The unpeeled potatoes are pricked with a fork and then baked. Their flesh is mashed […]
Apple cap
Cork apple: Cork apples are potatoes cut into the shape of a cork using an apple corer or […]
Apple Berny
Berny apple: Berny apples are, in classic cuisine, truffled potato croquettes that come in the […]