Valenciennes: The expression “à la valenciennes” applies, in classic cuisine, to typical culinary preparations from the north of France, in particular […]
Culinary glossary
Aviary
Aviary: The expression “in an aviary” applies, in classic cuisine, to a very decorative method of dressing game birds […]
Véronique
Véronique: “Véronique” is, in classic cuisine, the classic name for fish garnishes (fillets of sole veronique), garnished with […]
Vernon
Vernon: “Vernon” is, in classic cuisine, the name of a preparation of sautéed butcher’s pieces, garnished with artichoke bottoms […]
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 […]
Orzo
Orzo: A typically Italian product, orzo is often roasted barley (orzo tostato). Orzo is cooked with a very particular taste of […]
Cocoa
Cocoa: Cocoa is a product extracted from the fruits of the cocoa tree, a cauliflorous tropical tree 4 to 12 m in […]
Sugar cane
Sugar cane: The term sugar cane refers to a group of plant species of the Poaceae family […]
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. […]
Dakatin
Dakatine: nf Dakatine is a brand of unsweetened peanut butter very popular in France and in […]
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 […]
colostrum
Colostrum: nm Colostrum is the milk secreted by the mammary gland of female mammals (therefore women) in […]
Low (Dairy products)
Light (Dairy products): adj. According to the regulations, a product is lightened if it contains at least 25% less of a […]
Blood
Blood: Blood is the vital liquid circulating in the body of vertebrates. The blood is viscous, red in color […]