Pomme Anna: Pommes Anna are a classic recipe of French cuisine made with potatoes. There […]
Culinary glossary
English apple
Boiled apple: The Boiled apple is peeled and washed, then turned, giving it an ovoid shape. He […]
Aligot
Aligot: Aligot is a traditional rural culinary specialty of the Aubrac region (Aveyron, Cantal and Lozère), Center region […]
Match apple
Matchstick potato: The Bintje type potatoes are peeled, washed and dried then passed through a mandolin which is […]
Sea apple
Sea apple: See Sea cucumber…. Hello, You must be a subscriber to read the rest of this article, its links and […]
Sea cucumber
Sea cucumber: A sea cucumber is a marine animal with a soft, oblong body, radial symmetry, rough skin, […]
Potato - Cuisine and gastronomy
Cooking and gastronomy of the potato: After having started at the table of princes, the potato […]
Mozart
Mozart: "Mozart" is, in classical cuisine, the name of a garnish for small butcher's pieces, made from steamed artichoke bottoms […]
Regency (sauce)
Régence (sauce): The term “Régence” applies, in classic cuisine, to a brown sauce made from demi-glace, reduced and […]
clafoutis
Clafoutis: A clafoutis is a rustic and family dessert from Limousin, Burgundy and Franche-Comté, prepared with […]
Ouillade
Ouillade: Ouillade (in Catalan: ollada), is a culinary preparation based on meat and vegetables cooked […]
Krisprolls
Krisprolls: Krisprolls are toasted breads registered by the Pagen company, which is a Swedish food company […]
Romasco (sauce)
Romesco (sauce): Romesco sauce, or romescu, is a cold sauce made from tomatoes, nyoras (small red peppers […]
Papadum (Indian cuisine)
Papadum (Indian cuisine): Papadum are a kind of large Indian crisps or patties that are very difficult to […]
Peasant woman
Paysanne (à la): The expression “à la paysanne” designates, in classic cuisine, a mixture of vegetables cut into […]
Good wife
Bonne femme: The expression "bonne femme" applies, in classic cuisine, to preparations evoking simmered, family or rustic cuisine (that […]
Kimizu (sauce)
Kimizu (sauce): Kimizu sauce is a Japanese dip-like sauce that is similar in use to […]
Fontanges (to the)
Fontanges (à la): “À la Fontanges” designates, in classic cuisine, a soup prepared with mashed […]
Gloubi-boulga
Gloubi-boulga: Gloubi-boulga is the favorite food of Casimir, the imaginary dinosaur from the children's television show “Children's Island”. […]
Caper sauce without capers (recipe)
Caper sauce without capers (recipe): Take a liter of plain water and boil it carefully. When she is […]
Mignon
Mignon: "Mignon" is, in classic cuisine, the name of a preparation of poultry, sweetbreads or small pieces of […]
Simmered
Stewed: A stew (or stew) is a dish that has cooked or boiled slowly, over low heat. […]
Russian salad
Russian salad: The Russian salad is a vegetable salad mixed with mayonnaise and to which you can add […]
Oleogarum
Oléogarum: Oléogarum is the ketchup of our Gallic ancestors. It is obtained by grinding together tomato, […]
Puttanesca (alla)
Puttanesca (alla): Spaghetti alla puttanesca (from Italian literally meaning in English “spaghetti à la putain”) is a dish of […]
Cube
Cube: A cube is a solid with six equal square faces or hexahedron. In cooking and pastry, we find […]
Garnished aioli
Garnished aioli: Garnished aioli or grand aioli (sometimes simply called aioli) is a traditional Provençal dish made from […]
aioli
Aioli: Aioli is a sauce made from garlic and olive oil, widely used on the northern shore of the Mediterranean, […]
Tikka curry paste
Tikka curry paste: The Tikka Massala curry paste is used to prepare the Tikka marinade. (Tikka or Teeka is […]
Meyerbeer
Meyerbeer: “Meyerbeer” is, in classical cuisine, the name of a preparation of fried eggs dedicated to the composer […]