Vernon: “Vernon” is, in classic cuisine, the name of a preparation of sautéed butcher’s pieces, garnished with artichoke bottoms […]
Culinary glossary
Greenfinch
Verdier: “Verdier” is, in classic cuisine, the name of a preparation of hard-boiled eggs, stuffed with foie gras and au gratin on a […]
Venison
Venison: Venison is the name given to the edible flesh of big game meat (deer, venison, fallow deer, wild boar, […]
Sea food
Scallops Langoustine and its chaplain Mouclade Charentaise Jumbo Thai prawns Hot oysters from Arcachon Fruits of […]
Cocoa
Cocoa: Cocoa is a product extracted from the fruits of the cocoa tree, a tropical tree 4 to 12 m high, […]
Cocoa butter
Cocoa butter: Cocoa butter is a vegetable fat obtained from the pressing of cocoa beans […]
Barigoule (to the)
Barigoule (à la): Artichokes à la barigoule are a dish from the peasant culinary tradition of Provence. […]
Bleak (fish)
Bleak (fish): The bleak (Scientific name: Alburnus alburnus; from the Latin whitish albulus, from the family Cyprinidae), also […]
Able (fish)
Able (fish): The able is a species of salmon-like fish found in the seas off […]
Abadeche
Abadèche: The Abadèche is an ambiguous vernacular name designating in French several fish of the family Ophidiidae. Some species, in […]
Blood
Blood: Blood is the vital liquid circulating in the body of vertebrates. The blood is viscous, red in color […]