Zuppa Inglese: The zuppa inglese is a dessert due to the Neapolitan pastry-ice cream makers who came to settle in the big cities of Europe […]
Culinary glossary
Zurich
Zurichoise: “Zurich style” means a Swiss preparation of minced veal (in German Kalb Geschnetzeltes) […]
Tartruffiere
Tartruffière: The tartruffière is, in classic cuisine, a small warm pie or tartlet with white or black truffles or […]
Saulieu
Saulieu: The expression “à la Saulieu” applies, in classic cuisine, to a primer garnished with crested crests and […]
Saint-Saëns
Saint-Saëns: “Saint-Saëns” is the name given, in classical cuisine, in homage to the famous French composer Camille Saint-Saëns (1835-1921), to a […]
Roast
Roast: A roast, in classic cuisine, is a piece of meat or fish, cooked in front of a direct fire, which […]
Rohan
Rohan: “Rohan” is in classic cuisine the name of a garnish for braised or sautéed poultry, made up of artichoke hearts topped with […]
Rochambeau
Rochambeau: "Rochambeau" is the name in classic cuisine of a garnish for large braised or roasted meat cuts, made up of […]
Rejane
Réjane: “Réjane” is the name given to various classic cuisine preparations, after the stage name […]
Rachel
Rachel: “Rachel” is the name given to various classic cuisine preparations after the pseudonym of the great tragedian Elisabeth […]
Princess
Princess: "Princess" applies, in classic cuisine, to a "rich" filling for poultry, salmon steak, sweetbread, bites, tartlet […]
Prince Albert
Prince-Albert: “Prince-Albert” is, in classical cuisine, the name of a preparation of beef tenderloin dedicated to the husband of Victoria, Queen […]
Portfolio
Wallet: The expression “wallet” applies, in classic cuisine, to preparations characterized by dressing, folding or filling […]
Petit Duc
Petit Duc: "Petit Duc" is used in classic cuisine to designate a filling for small pieces made of tartlets […]
Orly
Orly: “Orly” is, in classic cuisine, the name of a preparation of fried fish. Whole or raw filleted fish […]
Orleans
Orléans: “Orléans” is, in classic cuisine, the name of various egg preparations (poached, soft-boiled or fried) prepared […]
Orléanaise (at)
Orléanaise (à l'): The expression "à l'orléanaise" applies in classic cuisine to large cuts of meat garnished with braised chicory […]
Opera
Opéra: “Opéra” is, in classic cuisine, the name of a garnish for lamb noisettes and sautéed tournedos, made from […]
Nino's
Ninon: "Ninon" is the name of various preparations of classic cuisine. The Ninon stuffing for small butchery pieces […]
Nimrod
Nimrod: "Nimrod" is the name of a biblical character, "valiant hunter before the Lord" (Genesis), given to various preparations of […]
Mercedes
Mercédès: “Mercédès” is, in classic cuisine, the name of a garnish for large pieces of meat, made up of tomatoes and […]
mentonnaise
Mentonnaise: The expression “à la mentonnaise” applies, in classic cuisine, to various preparations inspired by southern cuisine. The fish […]
Mazarin
Mazarine: The expression “à la Mazarine” is used, in classic cuisine, to designate small pieces of butchery garnished with mushrooms […]
Mazagran
Mazagran: In classic cuisine, a mazagran is a small hot starter made from a tartlet in a duchess apple mixture, filled […]
Matignon
Matignon: A matignon is, in classic cuisine, a vegetable fondue prepared with fat or lean (with or without […]
Massenet
Massenet: “Massenet” is, in classic cuisine, the name of a garnish for large and small pieces of meat, made up of […]
Massena
Masséna: “Massena” (*) is, in classic cuisine, the name of a preparation of tournedos or sautéed lamb noisettes, […]
Marigny
Marigny: “Marigny” is, in classic cuisine, the name of various preparations, in particular small pieces of butcher’s sautéed, […]
Jussiere
Jussière: “Jussière” is, in classic cuisine, the name of a garnish for small butcher’s pieces, made up of stuffed onions, hearts of […]
Jules Verne (garnish)
Jules Verne (filling): “Jules Verne” is the name, in classic cuisine, of a filling for large cuts of meat, made up of […]