Plover (bird): The plover is a migratory wading bird of the family Charadriidae, several varieties of which spend the winter in Europe […]
Meat and poultry
Sow
Sow: A sow is the adult female of a pig (also called a cog), the young female raised for […]
Béarnaise hotpot
Béarnaise hotpot: Béarnaise hotpot is a traditional peasant hotpot from the cuisine of south-west France. It's a […]
White hen
Poule au blanc: Poule au blanc is a very old culinary specialty of Normandy. This is a hen put […]
Moorhen
Moorhen: The moorhen is an aquatic game bird with black plumage and a red beak, living near […]
Bourbonnais chicken
Bourbonnais Chicken: Chicken raised in Bourbonnais (a former province in central France) comes from a cross […]
Poussin
Chick: A chick is the baby of the hen, when it has just hatched and in the first days of its life […]
day old chick
Day-old chick: The term “day-old chick” refers to young chicks of the species Gallus gallus domesticus aged 24 hours to […]
Rubia gallega (bovine)
Rubia gallega (cattle): Rubia gallega (Galicia red) in French, is a Spanish breed of cattle. Belonging to the blond branch, […]
Wellington (beef)
Wellington (beef): Beef Wellington (or Wellington-style beef) is a culinary specialty of traditional pastry charcuterie from […]
Wapiti
Elk: The elk is a large deer of North America, Western Canada and Siberia. “Wapiti” is a […]
Bresse poultry
Poultry from Bresse: Poultry has certainly been raised in Bresse since very early times. The quality […]
Raw meat
Raw meat: The different raw meat dishes are actually not that many in the world. In […]
Pork bladder
Pork bladder: Pork bladder is a pouch that once contained pig urine, used in cooking to cook […]
Cold meat
Cold meat: In the kitchen, “cold meat” is meat that has been cooked and is served cold or […]
Monkey
Monkey: A monkey is a mammal of the inter-tropical regions, whose arboreal, vegetarian and frugivorous species have edible flesh. […]
Sirloin (butcher's shop)
Sirloin (butchery): The sirloin is the rib-eye of beef which is part, like the aiguillette, the rump steak and the fillet, of […]
Spare ribes (butcher's shop)
Spare ribes (meat): Spare ribs (English words meaning "ribs", also called side ribs or spareribs) are a variety […]
Teal (game)
Teal (game): The teal is a web-footed bird smaller than the common duck (family Anatidae), which is hunted […]
Grouse (game)
Tetras (game): “Tetras” is the name of various varieties of partridge, the grouse is a wild bird (family Galliformes), […]
Black spot (butcher's shop)
Black spot (butchery): The black spot is a small portion of beef thigh, the largest muscle in the […]
Tartare (steak) - American Filet - definition and recipe
Filet American is a Belgian and northern French variant of steak tartare. Origin of the American fillet […]
Tartar (steak)
Tartare (steak): Steak tartare or tartar is a recipe based on beef (or meat […]
Chicken sleeve
Chicken sleeve: The chicken sleeve is the wing of the chicken (the first segment), without its wing which must be […]
mouflon
Mouflon: "Mouflon" is an ambiguous vernacular name in French. Mouflons are wild sheep belonging to the genus Ovis and […]
Mule
Mule: The mule and mule are statistically sterile hybrids of the Equidae family, sired by a donkey […]
Merle
Blackbird: The blackbird is a bird (Scientific name: Turdus merula), or more commonly "blackbird". It is a species of passerines […]
Turtledove
Dove: The dove is a bird (Columbidae family) close to the pigeon but smaller. In Europe there are two […]
T-Bone (butcher's shop)
T-Bone (butchery): The T-bone (sometimes written "Ti-bone" for consonance with English) is a slice of sirloin not […]
Rail (game)
Rail (game): The rail is a small wading bird of the Rallidae family, quite esteemed as game, living in […]