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Rosé des Prés or Agaric Champêtre – The Field or Meadow Mushroom in French Cuisine. French Mushrooms X.

2026-10-07T08:43:08.622-07:00

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

The Field or Meadow mushroom.

www.flickr.com/photos/sporeprint/50834208/

The Rosé des Prés or Agaric Champêtre is called the Field Mushroom in the UK and the Meadow Mushroom in North America. It is found all over France and will be on many menus from May through to November.

Champignons Sauvages - Wild Mushrooms.

Many French restaurants have year-round contracts with ramasseurs, professional foragers, who bring in wild mushrooms, herbs, and fruits. But because the field mushroom is found everywhere and because of its association with the cultivated button mushroom, it brings in low prices, and it is sometimes among those mushrooms just listed on menus “champignons sauvages” wild mushrooms.

The Meadow mushroom

Photograph courtesy of Bob Richmond

www.flickr.com/photos/bobrichmond/5982355650/

As a child in the North of England, the field/meadow mushroom spoiled many planned wild mushroom hunting expeditions when, after the rain we planned to go into the woods searching among the trees. Then we would find the field mushroom had grown in the middle of a freshly mown lawn right outside the back door. The other option often chosen by these mushrooms is a field where the cows or sheep did not appreciate noisy children on their turf. The field mushroom grows anywhere where there is grass.

The Rosé des Prés, the Field or Meadow mushroom on French menus:

Noisettes De Veau Aux Rosés Des Prés – Small tender cuts of veal Prepared with the Field Mushroom.

Rosés des Prés en Salade aux Herbes Fraîches – The Field or Meadow mushroom served in a fresh herb accented salad. This mushroom can be eaten raw, and with most salads, that is how it will be served.

Salad with goat’s cheese and field mushrooms.

Photograph courtesy of Edsel Little

www.flickr.com/photos/edsel_/5572588115/

Rognonnade De Veau Rosés Des Prés Farçis – A veal loin chop with part of the kidneys attached and stuffed with the Field/Meadow mushroom. In the USA, I was told this cut was historically called a kidney chop in the US, but it is rarely on today's USA steakhouse menus.

The Field or Meadow Mushroom

Photograph courtesy of Alexandra E Rust

www.flickr.com/photos/aerust/43057652772/

Filet de Canette aux Rosés des Prés et Grenailles Façon Salardaise - Slice of duckling breast served with the Field mushroom and small new potatoes prepared Salardaise; that is baked in duck fat and flavored with garlic and parsley. The dish is named after the town of Sarlat-la-Canéda in the department of Dordogne in Nouvelle Aquitaine. Sarlat is the capital of Périgord Noir, with its own contributions to Cuisine à la Périgourdine. Black Périgord is famous for its forests, a significant number of which are chestnut forests, and among the clearings, in those forests, the Field mushroom thrives.

Émincé de Bœuf aux Rosés des Prés et Galette de Pomme de Terre – Slices of beef served with the Field mushroom and potato pancakes.

Rumsteak Grillé avec Tomates, Rosés des Prés, Frites et Sauce Béarnaise - A grilled rump steak served with tomatoes, field mushrooms, French fries, and Sauce Bearnaise. French rump steaks include part of the UK cuts called rump, silverside, and topside. In the USA, the French rump steaks are part of the USA cuts called sirloin and round.

The French names Romsteak and Rumsteck confuse English speaking visitors. That is not too surprising as North America and UK restaurants and butchers cannot agree with each other over what defines a rump steak. (Oscar Wilde and George Bernard Shaw acknowledged long ago that Britain and the United States are two countries separated by a common language).

Osso Bucco de Veau Veau Corse et Rosés Des Près - Corsican Veal Osso Bucco with the Field/Meadow mushroom. Osso Bucco, in French, is also called , Jarret de Veau., but French chefs often use the Italian name.

The Rosés Des Près on menus listings as Champignons Sauvages – Wild Mushrooms.

Crème de Champignons Sauvages aux Herbes Fraîches - A cream of wild mushroom soup accented with fresh herbs.

Filet de Sandre Poêlé, Champignons Sauvages – A lightly fried filet of the freshwater Zander/Pike-Perch with wild mushrooms.

Wild mushroom risotto.

With oregano and Parmesan cheese

Photograph courtesy of Gloria Cabada-Leman

www.flickr.com/photos/67238971@N04/6703097183/

Checking Wild mushrooms in France

When collecting wild mushrooms have them checked by experts, There are many similar-looking but poisonous varieties. Every town and village in France has a trained mycologist, a mushroom expert, and local pharmacists have these expert’s addresses. The Yellow Stainer mushroom, the Agaricus Xanthodermus; in French, the Aagaric Jaunissant, looks similar to the Field/Meadow mushroom. Regular mushroom gatherers may easily spot the difference; however, you may not, and it is poisonous and can make you very very sick! More people get sick because of the yellow stainer mushrooms than any other. In the kitchens of France’s restaurant's wild mushrooms of all types, maybe on the menu; however, chefs only buy wild mushrooms that have been clearly identified by the ramasseurs de champignons, the professional mushroom gatherers.

The Rosés Des Près – the Field of Meadow Mushroom in the languages of France’s neighbors:
(Catalan - xampinyó silvestre ), (Dutch - gewone weidechampignon), German - feldegerling, feldchampignon, wiesenchampignon), (Italian - prataiolo bianco, psalliota campestre), (Spanish - champiñón de campo ), (Latin - agaricus campestris).

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

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For other mushrooms on French menus see these posts:

Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX

Shiitake or Lentin du Chêne –The Shiitake Mushroom in French Cuisine. The Mushrooms of France VIII.

Corne d'Abondance, Craterelles or Trompette des Morts, - The Horn of Plenty, the Black Chanterelle and the Black Trumpet Mushroom. French Mushrooms VII

Pleurote – The Oyster Mushroom in French cuisine. The Mushrooms of France VI.

Morille, the Morel Mushroom. Morel mushrooms on French Menus. The Mushrooms of France V.

Chanterelle Girolle - The Chanterelle Mushrooms in French Cuisine. The Mushrooms of France IV.

The Cèpe; the porcini mushroom grows wild in France. French mushrooms III.

The Mousseron, the St. George's mushroom. French mushrooms II.

The Champignon de Paris, the Button mushroom. French Mushrooms I

La Truffe de Périgord, la Truffe Noire - The Perigord Truffle, the Black Truffle in French Cuisine.

2026-10-07T08:36:15.037-07:00

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Perigord Truffles

The Black Perigord Truffle, the Black Diamond.

The most famous and most expensive of all French truffles.

Photograph courtesy of Chris Pople

www.flickr.com/photos/60173925@N06/32162819631/

Truffles are members of the funghi family along with their cousins the mushrooms. Wild mushrooms can pop up in your garden or in the woods after the rain, but truffles are more difficult to find as they grow and mature under the ground, among the roots of trees. Many mushrooms have been cultivated and are now available all year round, but truffle cultivation remains a work in progress. There are some claims of success for cultivated truffles, but not enough reaches the markets to affect prices.

Farmer with trained truffle pig, painting from 1911-1912

Farmers use trained dogs and pigs to smell for the hidden truffles.

Nouvel atlas de poche des champignons comestibles et vénéneux. v.1.

Paris, Léon Lhome,1911-1912.

Photograoh courtesy of Biodiversity Heritage Library

https://www.flickr.com/photos/biodivlibrary/6459652917/sizes/m/

Truffles have a unique ability to flavor and scent food. The Perigord truffle, grated onto fried or poached eggs or lightly flavored foods such as boiled vegetables, creates an aroma and taste that makes you want to eat. If you try and smell the Perigord truffle on its own, in a market or in a restaurant before it is grated, then you can sense, not just smell, the slightly sweet, mushroomy, and hazelnut scent and taste. However, on food, the aroma changes as it blends with those of the foods making the mouth water and the food tastier.

Spinach and the Perigord Truffle.

Photograph courtesy of Dana McMaha

www.flickr.com/photos/travelingmcmahans/8558979067/

The ancient province of Perigord, now mostly included in the department of Dordogne, became internationally famous, along with its truffles, in the early 19th century with the formalizing of French Haute Cuisine and the popularity of restaurants with the public. (Before the French revolution began in 1789 there were less than 100 restaurants in Paris versus 2,000 not long after). The Perigord truffle that was found there in quantity (now much reduced) is, however, not unique to Perigord, it bears the name because that’s where they were first found in quantity. Perigord Cuisine remains one of the most important cuisines of France.

A lobster consomme with shrimp dumplings

flavored with the Black Truffle of Perigord and wild mushrooms.

Photograph courtesy of Ross Bruniges

www.flickr.com/photos/thecssdiv/5718776564/

Altogether, there are six French truffles competing to be on your menu, but only two can really set a gourmet’s mouth water just thinking about them. In order of importance, the two are the Perigord truffle and the Truffe de Bourgogne, the Burgundy Truffle. This post is about the Perigord Truffle, the Truffe de Périgord,, also called the Truffe Noire, the Black Truffle, the Truffe du Vaucluse, the Truffe du Tricastin, the Truffe de Bonneville, the Truffe Vraie or the Tuber Melanosporum which is its Latin name.

Farmer training his dog to search for the Perigord truffles.

Most of the farmers have switched to dogs from pigs that were trained to find truffles. Dogs are more photogenic even if their sense of smell is below that of a pig.

Picture courtesy of Tourisme Salignac

Fresh black Perigord truffles are available from the end of November to mid-March, and since truffles have a short shelf life any that are not used within two weeks will become truffle oil or truffle essence. There is more on truffle oil and truffle essence at the end of this post.

A restaurant’s menu may note:

Truffes en saison – Truffles in season.

Truffes Selon Caprices du Temps – Truffles are available according to the quirks of the market! Some days there will be very few truffles and on others an overabundance. This notice will be on many menus in restaurants famous for their truffles.

Asperges Vertes à la Truffe Noire du Périgord - Green asparagus served with the black Périgord truffle. Here thinly grated pieces of truffle will be added, when served, to the freshly, but lightly, boiled asparagus.

Brouillade aux Truffes Noires du Périgord (tuber melanospurum)-

Brouillade is a light version of scrambled eggs that originated in Provence, France. The eggs whites are beaten separately and only then mixed with the yolks; that provides a light and delicate form of scrambled eggs. I have tried this three times, and only once could I taste and enjoy the change that truffles make; then, the truffles were grated in front of me. The other times, the dishes had no truffle taste, just a few black dots and a hint of garlic, and that was it. Only order black truffle dishes where the truffles are grated in front of you! BYW, truffles, like virgin olive oils, lose their taste when cooked.

Brouillade à la truffe noire

Photograph courtesy of Couleur Lavande

www.flickr.com/photos/couleurlavande/8634163499/

Carpaccio de Bœuf Juste Mariné à la Truffe Noire du Périgord - A beef Carpaccio marinated with the black Perigord truffle; truffle oil will be used here along with the grated truffle.

Consommé à la Râpée de Truffe du Périgord - A consomme flavored with shavings from the black Perigord truffle. The consommé soup used here will, like all traditional consommés be a clear soup and here it is almost certainly made with a veal stock that is then flavored with the truffle when served.

Sweetbreads with a truffle, salsify and mushroom ragout.

Photograph courtesy of stu_spivack

www.flickr.com/photos/stuart_spivack/12214272873/

Crème Brulée aux Truffes du Tricastin – Crème Brulée flavored with the Tricastin truffle. The Truffe du Tricastin –The Tricastin truffle is the same truffle as the Périgord truffle, but here in the old province of Tristan they use the local name.

Demi Langouste en Salade, Huile de Truffe du Périgord - Half a rock-lobster, that’s the owner of the lobster tail; here it is served with a salad flavored with Perigord truffle oil. There is more about truffle oil and how it is made at the end of this post.

Puligny-Montrachet is a great white wine

Pair one with your rock-lobster; but order one that’s two or three years old. The price of the 1955 in this picture may give you indigestion.

Photograph courtesy of Pierre LANNES

www.flickr.com/photos/titounet/5813026136/

Filet de Bœuf Rôti, Sauce à la Truffe Noire du Périgord – A filet of roast beef served with a sauce made with the black Périgord truffle.

Glace à la Truffe Noire - Ice cream flavored with the Perigord truffle; this is a rarely seen dessert. When I next see this on a French menu, it will be a rare opportunity to enjoy something I have always missed.

Oignon de Roscoff Cuisiné à la Truffe Fraîche du Périgord – A Roscoff onion cooked, here it is probably baked, and then on serving flavored with the black Perigord truffle; this is an entrée, the French starter. The French, in this menu item actually translates as “with a fresh Perigord truffle”; however, there is no way any French chef could or would use a truffle that is not fresh; it would be bland and close to useless.

Onion Johnnies from Roscoff still working in the UK in 2014

Photograph courtesy of Shawn Spencer-Smith

www.flickr.com/photos/forkcandles/15567183182/

The onion noted above is the unique Oignon Rosé de Roscoff AOP, from the area around the port of Roscoff in Bretagne, Brittany. This onion has a story known to those from the UK who remember buying strings of onions when many "Onion Johnnies" cycled around Britain in the 1950s, 60s, and 70s selling their wares; a few still do. If you love onions, then when in the area of Roscoff on the 3rd Saturday and Sunday in August, do not miss out on the Fête de l'Oignon de Roscoff, the Roscoff onion festival with its market.

Tagliatelle With Black Truffles

Photograph courtesy of Dion Hinchcliffe

www.flickr.com/photos/dionhinchcliffe/13869792214/

Risotto Carnaroli à la Truffe Fraîche du Périgord, Copeaux de Parmesan - A Carnaroli rice risotto made with the black truffle of Perigord served with shavings of Parmesan cheese. Carnaroli rice may not be well known, but amongst Italian and French chefs, it is indisputably the best, and also the most expensive rice for risotto. Carnaroli rice comes from the same area of Piedmont Italy as the better-known, and less expensive, Arborio and Baldo risotto kinds of rice.

Marche de Truffes, a truffle market in Perigord

Photograph courtesy of the Office de Tourisme Valle de la Dordogne

Salade de Roquette à l'Huile de Truffe Noire du Périgord – A salad of wild rocket leaves, flavored with olive oil that has been flavored with the black Perigord truffle. Wild rocket leaves have a cleaner taste than the larger farmed leaves. For truffle oil, see the end of this post.

Chocolate truffles.

Chocolate truffles were originally filled with real truffles, hence the name. Unfortunately for all of us, there is nere a truffle in chocolate truffles today.

Photograph courtesy of David Leggett

www.flickr.com/photos/theleggett/4371675204/

Perigord truffles by any other name:

Truffe de Bonneville - This is the same truffle as the Truffe Noir de Périgord but found in the department of Charente in Nouvelle Aquitaine. If you are visiting the region between December and February, then consider that there is a truffle market that begins at 9.00 am every Tuesday in the Hotel Fox in the small town of Jarnac in the department of Charente. Double-check the market days with the French Government Tourist Office as French market days are not written in stone.

Truffe du Tricastin –The Tricastin truffle; the same truffle as the Truffe Noir de Périgord. Tricastin is a historic region in the Rhône valley of southeastern France and includes part of the department Drôme in the Auvergne-Rhône-Alpes and part of the department of Vaucluse in the region of Provence-Alpes-Côte d'Azur. Here in the village of Grignan and three other, close by, villages between Lyon and Avignon, they have truffle markets on Saturday, Sunday, and Monday mornings, from mid-November to mid-March. The markets alternate among the villages. If you are traveling in the area, the local French Government Tourist Office will advise you which one village holds the truffle market when you visit.

The village of Grignan also has an annual truffle and wine market and fair, the Marché aux Vins et Truffes du Tricastin just before the end of the year. If you are visiting, then along with the truffles, you will have an opportunity to visit a miniature Provencal village and to taste the local red, white, and rosé wines. Grignan is close to the Abbey of Aiguebelle, where they produce the herbal drink Alexion and to the town of Nyon with its famous black olives.

Truffe du Vaucluse – This truffle is the also same as the Perigord Truffle. By using the name of their department, they are trying to make sure that everyone knows the source is not Perigord/Dordogne. Vaucluse is a department in the region of Provence-Alpes-Côte d'Azur. Already at the end of the 18th century, the region was well-known as an excellent place to find the Perigord truffle. To improve the quantities available in the early 1800’s they planted hundreds of oaks trees here; it was already well understood that truffles loved the protection of oak trees. Today Vaucluse, through that foresighted planting of oak trees, produces nearly 50% of all the Perigord Truffles in France.

Today, there are many truffle markets in Vaucluse. If you are going to be in the area between the beginning of December and March check the dates with the French Government Tourist Information Office.

Essence de Truffle – Truffle Essence

Essence de Truffe – Truffle essence; this is a concentrated flavoring made by steeping truffle peelings in sweet wine, usually Madeira. Truffle oil is produced in a similar manner. Truffle essence imparts some of the flavors of truffles to dishes while using slightly past their prime the truffle shavings, and without adding oil. More importantly, for the chef, truffle essence may be stored and is available all year round. Most French chefs prefer to make their own, and then they control the flavor of the finished product.

Truffle oil

Huile de Truffe – Truffle oil; chefs have made truffle oil for at least two hundred years by soaking truffle shavings in olive oil. The final product is a strongly flavored oil that will add some of the flavors of truffles, and truffle oil may also be stored year-round. When you buy commercially prepared truffle oil, it is unlikely that the amount of truffles used is anywhere near the amount of truffle a chef would use in his or her homemade product. Look carefully at the label, and like truffle essences, do not buy products that note they are made with truffle flavor; that is not the real thing and from my experience doesn't taste like the real thing. .Remember, neither truffle oil or truffle essence can add any texture

Black truffle oil

Photograph courtesy of Florence Andrews

www.flickr.com/photos/185623951@N02/49116317116/

The Perigord Truffle in the languages of France’s neighbors:
(Catalan - tòfona negra), (Dutch - zwarte truffel ), (German - schwarze trüffle, echte trüffel, Französische truffle, perigord trüffel), (Italian- tartufo nero, nero pregiato), (Spanish - trufa de Périgord or trufa negra), (Latin - tuber melanosporum).

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Behind the French Menu

by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2013, 2019, 2023.

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2026-10-07T08:34:14.272-07:00

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Bleu de Bresse

Bleu de Bresse is the most popular blue cheese in France with a large following of cheese lovers around the world. It fits right in when a mild blue cheese is needed for a cheese plate, and it also makes excellent blue cheese salad dressings and sauces.

Bleu de Bresse is 15% fat, creamy, spreadable, mild-tasting, blue-veined/patched cow’s milk cheese made from pasteurized milk with a natural edible rind and a mild aroma of mushrooms; it is aged for three weeks. The cheese was first made in the village of Servas in the department Ain in the region of the Auvergne-Rhône-Alpes.

This where you buy Bleu de Bresse.

Photograph courtesy of Kent Goldman

www.flickr.com/photos/kentgoldman/3335977501/

For several reasons, Bleu de Bresse is looked down upon by some, though not by me. Some blue cheese gourmands consider Bleu de Bresse a new cheese, others look down on it because it is mass-produced, and finally others consider it to have Italian influences in its creation. Now Bleu de Bresse may be new, but you would have to be close to 80 to consider 70 plus young. Then, many of France’s other cheeses are mass-produced, including pasteurized milk Camemberts and Bries, and while they are not given free passes, they cause less controversy. Following on, Italian input is seen in many parts of French cuisine, just as many French contributions are seen in Italian Cuisine.

Gorgonzola on sale

Photograph courtesy of NATURALE ITALIANO

Bleu de Bresse was created during WWII when Italian cheeses could not be imported. Then this blue, cow's milk cheese was made in the style of the Italian Gorgonzola cheese by an Italian influenced French cheese maker; then it was given the name Saingorlon. Following on that in 1951, Saingorlon morphed into its present life as Bleu de Bresse and the dairies that make it have never looked back.

Saingorlon is a good ten letter word in French Scrabble.

Photograph courtesy of 1mot.net

Much of the disapproval above is food snobbery, but the vast majority of French citizens ignore that, and to prove it Bleu de Bresse is the best-selling mass-produced blue cheese in France. Outside France, the Bleu de Bresse also has a very successful footprint, but even there, some food writers have called Bleu de Bresse a beginners’ blue cheese. What a lot of nonsense. Not every cheese has to compete with France’s fantastic, but super strong sheep’s milk Roquefort AOP or the magnificent but mild cow’s milk cheeses like the Fourme d’Ambert AOP and the Fourme de Montbrisson AOP. I may choose Bleu de Bresse for a cheese platter just as often as I might choose another among the tens of France’s blue cheeses (when I can find five or six together to make a reasoned choice); variety is important. In the UK and North America, Bleu de Bresse, like in France, is sold in packages and wedges that weigh anywhere from 125 grams (4.40 oz) to 500 grams (1.10 lbs).

Bleu de Bresse on French menus:

Carré de Porc Braisé au Bleu de Bresse, Poíres Confites – A rack of braised pork prepared with a Bleu de Bresse sauce and served with a thick pear confit (jam).

Pièce de Bœuf Grillée, Sauce Crème au Bleu de Bresse – A grilled rump steak served with a creamy Bleu de Bresse sauce. Now a Pièce de Bœuf may seem to translate as a Piece of Beef which doesn’t inspire, but there are four unique French cuts that may be called a Pièce de Bœuf. When Pièce de Bœuf is on the menu in France that indicates the best cuts from the rump, cuts that are usually too much work and preparation for the UK and North American butchers.

Steak and Blue Cheese Baguette
Photograph courtesy of Hotel du Vin & Bistro
https://www.flickr.com/photos/hdv-gallery/25151339657/

Salade Bressane aux Emincés de Poulet Fumé au Bleu de Bresse et aux Cerneaux de Noix – The Bresse salad, which includes chicken liver, is here served with thin slices of smoked chicken and walnuts and accompanied by a Bleu de Bresse sauce.

Truite "Mont du Jura" Désarêtée à la Crème de Bleu de Bresse – A boned “Jura Mountain” trout served with cream of Bleu de Bresse sauce. The Jura mountains are in the Alpes between France and Switzerland and with fabulous skiing in the winter and lakes, including the Lac Morond, Lake Morond, in the summer famous for great fishing at 1400 meters (4600 feet). (Caveat Emptor: In all probability, this is a Rainbow Trout from a fish farm). Désarêté or Désarêtée on this menu listing means de-boned but it may also be used for fish that have been both filleted and skinned).

Grape, Blue Cheese and Walnut Salad
Photograph courtesy of Jen Arrr
https://www.flickr.com/photos/jenarrr/8902807293/

With all the criticism, the producers tried to upgrade the Bleu de Bresse cheese with a name change in the 1960s; then, they renamed it Fourme de Bresse. At that time, the two top of the line French mild blue cow's milk cheese-makers; with Fourme in their names, the Fourme de Montbrisson and Fourme d’Ambert got together, went to court, and put a stop to that; since then they have received an AOP apiece to add to their names. But, Bleu de Bresse sails on with its old name, no AOP, and a crowd of admirers who would buy it under any name.

Where it all began.

The village of Servas, where Bleu de Bresse was first produced is next to the River Veyle set in the heartland of the old province of Bresse. It is just 5 km (3 miles) from the village of Bresse and 11 km ( 6.2 miles) from to town of Bourg en Bresse (where it is made today) in the department of Ain. The old Province of Bresse is mostly within the department of Ain in the new administrative region of Auvergne-Rhône-Alpes, and the department of Saône-et-Loire in Bourgogne-Franche-Comté with some parts reaching the French Jura. From these departments come many significant contributions to French cuisine apart from Bleu de Bresse; especially notable are:

The Beurre de Bresse AOP butter,

The Bleu de Gex AOP cow’s milk cheese.

The Bœuf de Charolles AOP beef cattle.

The Crème de Bresse AOP, cow’s milk cream.

The Charolais AOP goat's cheese.

The Comte AOP cow’s milk cheese.

The Mâconnais AOP goat’s cheese.

The Volaille de Bresse AOP, France’s top of the line chickens, capons, poulardes, and turkeys.

The list above will be a small part of what may be on the table when you travel in the old province of Bresse.

A couple of things to note when visiting Bresse.

French departments have numbers given to them during the French revolution that created them, and Ain at the beginning of the alphabet is department number 01.

The locals are called Bressans, and among them, there are still those who know who know a few words in the old language of Bressan, which developed from Occitan. Occitan was the French language that lost out in the completion to be the official language of France.

--------------------------------

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019, 2023, 2026.

--------------------------------

Searching for the meaning of words, names or phrases

French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google, Bing, or another search engine. Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.

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2026-10-07T08:27:06.765-07:00

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Megrim

Photograph courtesy of the Biodiversity Heritage Library

www.flickr.com/photos/biodivlibrary/10574403693/

Cardine, Cardine Franche – Megrim in the UK and the Limande – the Dab or Common Dab. Both of these are flat fish with close family members in the turbot family and flounder families. Their exact names are often confused in the markets and restaurants, but no one will suffer. These are firm white-fleshed fish that will be prepared with a sauce and they are the equal of many of their larger and more expensive cousins. These are the smaller members of their families and most of those that I have seen were no longer than 25cm (12”).

In the UK these fish are part of the 40% bi-catch that UK fishermen and women return to the Atlantic as they would be taking up room reserved for the money spinners. The most popular fish in the UK with 50% of the market, salmon, tuna, and cod are mostly imports with all the salmon farmed. (BTW it takes three kilos of wild fish to feed and produce one kilo of farmed salmon).

Where they can the UK crews sell the Megrims and Dabs to the French and the Spanish where these fish are genuinely appreciated; if they don’t manage to sell them, most will be thrown back into the sea already dead, so they can claim they did not exceed their fishing limits. The French public is much more adventurous and happy to see these fish on the menu or in the market at a lower price than brill, plaice or sole. Both these fish are easily deboned and served as filets with smaller fish served for one. (Confusion can arrive when Sole Limande, Lemon Sole, is on the menu, that is Lemon Sole and another, larger member of the flounder family.

Megrim on French menus:

Filet de Cardine En Croute de Noisette et Café, Poêlée de Salicorne au Beurre Salé et Echalote – A filet of Megrim prepared in a covering of hazelnuts and coffee accompanied by Salicornia (Samphire) pan-fried in salted butter with shallots. (Salted Butter - Beurre Salé, has between 3%- 5% salt and is popular with the morning tartine beurrée. Salicornia or samphire is often called an edible seaweed; it is not. Salicornia, of which there are many family members, grows in salt marshes and along the coast but not in the sea.

Megrim Meunière

Photograph courtesy of Herry Lawford

www.flickr.com/photos/herry/6661370951/

Limande Meunière Pommes Vapeur – Megrim prepared in a Sauce Meunier and accompanied by steamed potatoes. Sauce Meunière is a classic butter sauce made with lemon juice and parsley added to melted clarified butter. Meunière is often translated in error as a dish prepared in the manner of a miller's wife. One of my correspondents on French cuisine pointed out that the story of the miller's wife is another urban legend probably explained because such recipes sometimes (though not always) imply that the fish should be covered in flour before cooking. However, the word initially related to various freshwater fish species that, in the past, went by the collective name of Meunier; most likely, they were the then plentiful Chabot, the Common Bullhead, and Chevaine, Chub. These fish would have been caught in or close to mill ponds built close to water mills and were a haven for fish and, consequently, anglers. Unfortunately, we rarely see Bullhead or Chubb on freshwater fish menus today.

Limande Poêlée Entière, Sauce Vierge - A whole pan-fried Dab served with a Sauce Vierge. As its name suggests, Sauce Vierge, virgin sauce, includes virgin olive oil and fresh tomatoes, garlic, lemon juice, basil, red wine vinegar, salt, and black pepper. The sauce will be served slightly warm, but not cooked as virgin olive oil loses its flavor when cooked. The sauce will be poured on the fish just before it is served.

Megrim with Caper Butter

Photograph courtesy of Beck

www.flickr.com/photos/beckayork/5083548184/

Cardine Farcie aux Huîtres Gillardeau, Oseille, Beurre Blanc au Champagne – Megrim stuffed with Gillardeau oysters flavored with sorrel and served with Champagne and white butter sauce. Gillardeau oysters come from the family-owned Gillardeau oyster farm that has been farming oysters in the famous oyster fattening grounds of Marennes-Oléron for over 100 years; Marennes-Oléron is on the Atlantic coast of the department of Charente Maritime now part of the new super-region of Nouvelle Aquitaine. These Label Rouge, Red Label, oysters are raised on the island of Oleron, opposite to where the town of Marennes on the mainland leads to the bridge that connects them.

Gillardeau oysters No 3.

Photograph courtesy of Mon Œil

www.flickr.com/photos/claveirole/30295929204/

Suprême de Cardine aux Coques et Crémeux Passion - A filet of Megrim prepared with cockles and a creamy passion fruit sauce.

Coques - Cockles

Photograph courtesy of Bernard Spragg. NZ

www.flickr.com/photos/volvob12b/9339728823/

Dab on French menus:

Tronçons de Limande, Asperge Blanche et Carottes Nouvelles, Béarnaise à la Framboise – A filet of Dab accompanied by white asparagus, young carrots, and Sauce Bearnaise flavored with raspberries. (Tronçon is the original name used for filets from flatfish, though, despite its origins tronçon is now used for a cut of meat also).

White asparagus

Photograph courtesy of Sunny Ripert

www.flickr.com/photos/sunfox/3594612291/

Megrim and Dab are rarely seen in UK fish counters and their cousins caught close to North America are equally sparse though those who live close to the coast and know where the fresh fish markets are will see them fairly often.

Cardin - Megrim in the Languages of France’s neighbors:
Catalan - bruixa), (Dutch - scharretong), (German - scheefschnut), (Italian -rombo giallo), (Spanish - ojito ), (Latin - lepidorhombus whiffiagonis).

Limande – Dab in the languages of France’s neighbors:
(Catalan - limanada), (Dutch - schar), (German - kliesche), (Italian - limanda), (Spanish - limanda), (Latin – limanda limanda).

-----------------------

Behind the French Menu
by
Bryan G. Newman
Copyright 2010, 2019, 2023, 2026.
behindthefrenchmenu@gmail.com

---------------------------

Searching for the meaning of words, names or phrases

French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google or Bing, Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.

----------------------------

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2026-09-26T09:01:00.000-07:00

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Crème Brulée

Photograph courtesy of katrina.alana

www.flickr.com/photos/katrinaalana/1519379320

Crème on the menu can be very confusing.

When visiting France for the first time, it’s all too easy to read crème as cream and expect all cocktails or other drinks with crème in the name to have cream in all of them. However, there are fine lines drawn between a Crème de Pêche - an alcoholic peach liquor made without cream and a Crème d’Avocat, an avocado soup, sauce, or even a dessert made with cream. Much depends on how and where the word Crème appears on the menu.

Alcohol-Free Crèmes.

Soups, sauces, main dishes, and desserts that include cream, but no alcohol are often marked …. à la Crème and have been cooked in or with cream.

Choux a la Crème

Cream puffs with matcha custard cream and crème mousseline

with halved strawberries.

Photograph courtesy of bittle

www.flickr.com/photos/bittlesugarart/3965284400/

Crèmes with Alcohol That Contain no Cream

To be an alcoholic crème a liquor must contain between 15% -55% of fruit or vegetable-based alcohol and at least 250 grams (9 grams) of sugar per liter. No milk or cream is included in an alcoholic crème, and their production process will take a minimum of 6 months with many taking longer. The fruit or vegetable on the label is fermented (but not distilled); it is macerated with the alcohol; that and the sugar in the liquor makes the result creamy, more viscous, more syrupy, denser, and (obviously) sweeter without containing any milk products. Imported products like Baileys Irish Cream are sold in France with their English names. Permitting Bailey’s to be called a crème would be considered a case of Lese Majesté by the French alcoholic crème producers. The bureaucrats in Brussels spent years putting all the rules together.

Liqueurs – Liquors

Any alcoholic liquor to be called in France a ”liqueur” must have at least 100 grams of sugar per liter, and the bottle label or tag must clearly say liqueur, not crème. The step up to Crème is clear as they must have at least 250 grams of sugar per liter.

There are, obviously, more regulations.

More regulations include the type of alcohol, but and how they receive their AOP gongs., but all those closely typed pages might give you indigestion at the dinner table, so I’ve left them out. In any case, I suggest that instead of memorizing all the regulations that may take up valuable time on a business trip or vacation, I suggest that you start discussing the next morning’s breakfast in France. That, or read about what happened when I ordered two fried eggs for breakfast, my personal trials and tribulations,

Crème de Cassis de Dijon

Crème de Cassis de Dijon (a black currant cordial) is even more regulated than other Crème liqueurs as it must have a minimum of 400g of sugar per liter. It must also contain at least 25% of the Noir de Bourgogne blackcurrants. (Compare that to the non-alcoholic black-currant UK cordial Ribena© that is supposed to be really healthy for kids. I loved it and still like it, but it only contains 7% blackberries.

Cocktails with Alcoholic Crèmes

When you are using Crèmes in cocktails or other recipes, you should use less of a Crème Liqueur compared to a traditional liqueur. I love a Kir Royale and make them when they are a suitable aperitif and they are still in the top ten cocktails in France even if their glow has dimmed in the UK and North America. I learned long ago that Crème de Cassis de Dijon with a wonderful sparkling dry Crémant makes a wonderful aperitif; but not if you put more than a teaspoon and a half of the Crème de Cassis in the Champagne flute or coupe. Too much and it will be undrinkable. You have been warned, you can always add more, but carefully.

Kir Royale

Made with Crème de Cassis

Photograph courtesy of Hilary Perkins

www.flickr.com/photos/cowbite/3282171953/

Crème on your menu:

…. à la Crème - Dishes cooked in or with, or served with a cream sauce.

Crème Brulée à la Vanilla – Crème Brulée flavored with vanilla.

Épinards à la Crème – Creamed spinach.

Filet de Sole à la Crème de Girolles – Sole filet served with a Chanterelle wild mushroom sauce.

Souris d’Agneau Confite, Jus au Thym, Gratin de Pommes de Terre à la Crème Fraîche..- Lambs hank confit prepared with a thyme sauce (made from the natural cooking juices and the herb), browned potatoes prepared with crème fraîche,

Épinards à la Crème – Creamed spinach

Photograph courtesy of Maison Thiriet 1982

Crème à Papet - A custard made with milk, flour, egg yolks, sugar, and cornflower orange-flavored custard that originated in the Franche-Comte part of the super region of Bourgogne-Franche-Comté.

Crème Aigre or Crème Acide - Sour cream. Surprisingly, sour cream has only been generally available in French supermarkets in the last fifteen years, until then Crème Fraiche was used for imported dishes whose recipes included sour cream. In the French-speaking part of Canada, Crème Sure is the name used for sour cream.

Saumon Fumé, Blinis, Crème Aigre – Smoked salmon, blinis and sour cream.
Crème Anglaise - English cream or English custard; luckily, this is nothing like the real English custard and if it is, you shouldn't be eating it in France. Crème Anglaise is a creamy vanilla-flavored custard sauce much used in pastries and also served with cakes or fruits.
Crème au Beurre - A butter-based filling made in many flavors for cakes and icing.
Crème Brulée - A chilled creamy custard, served beneath a caramelized crust. The original version was taken by the French chef Alain Sailhac’ from a similar Catalan/Spanish dish called Crème Catalan. Originally flavored with vanilla today’s crème brulée will come with many many flavors.
Crème Caramel or Crème Renversée – Cream caramel, a custard baked in a caramel-coated mold. Before serving, the custard will be chilled and then turned out of the mold onto a plate so that the caramel glaze will be on top.

Saffron flavored Crème Caramel

Photograph courtesy of Danielle Tsi

www.flickr.com/photos/istelleinad/3994098438/

Crème Caramel–The dish that influenced the creation of its godchild crème brûlée. Crème Catalan is richer than crème brûlée and has a thicker caramelized crust.
Crème Chantilly - Whipped fresh cream sweetened with sugar and initially flavored with vanilla. Today’s Crème Chantilly may have many other flavors and will also be seen when made with whipped vegetables or fruits.
Crème d'Ail – Garlic cream is made with garlic cloves cooked in milk and then mixed with butter or crème fraîche along with any additions the chef may have chosen. Garlic cream will be on the menu as part of any number of dishes.
Crème de….This may be soup or sauce with added cream, a milk-based dessert, or an alcoholic liquor made from fruit. The soup will be alcohol-free as are most main dishes. However, it is here that the use of the word crème creates the most confusion. French cream soups or sauces are not always fruit or vegetable soups that have been through an atomizer; many French crèmes will contain pieces of the meat, fish, or vegetables they are made with. Alcoholic Crèmes are the result of maceration with an alcohol base and the fruits or vegetables they are made with. They may have anywhere from 15 –55 percent alcohol and require a minimum of 250 grams of sugar per liter, some require 400 grams.

Crème d’Asperge - Cream of asparagus soup.
Crème de Céleri - Cream of celery soup.
Crème de Lentilles Vertes du Puy AOC - A cream soup made with the AOC green lentils of Puy. (See Lentilles).

Crème de Potimarron

Cream of Pumpkin Soup

Public Domain

www.flickr.com/photos/137131236@N08/32150080013/

Crème de Marron - A chestnut purée, often made with a vanilla accent.

Crème de Framboise – A raspberry liquor.

Crème de Framboise de Bourgogne – A liquor made with raspberries from Burgundy.

Crème de Cassis - The black currant liquor used to give that unique taste to France's most the aperitifs, Kir and Kir Royal.

Crème de Noyaux – A nut liquor, a sweet alcoholic liquor made from the pits of various fruits, with an almond flavor; similar but not the same as the Italian Amaretto. Noyaux is French for pits, a fruit's stone, or seed.

Crème de Cassis

The Crème de Cassis AOP is unique in requiring 400 grams of sugar per liter. It is often used in sauces and is behind the success of the aperitifs Kir and Kir Royale and the dish:

Magret de Canard à la Crème de Cassis - Duck breast prepared with Crème de Cassis.

Photograph courtesy of Dominic Lockyer

www.flickr.com/photos/farehamwine/14863776881/

Crème de Lait - A simple, traditional dessert made with milk, flour, egg yolks, and sugar and flavored with lemon or vanilla, or as the chef chooses. It may also be on the menu as part of a sauce.
Crème Double – Double cream. (See Crème Épaisse).
Crème Chiboust also called Crème Saint-Honoré - A patisserie cream created in 1846 by a Parisian pastry chef, surprisingly enough called Chiboust. The basic recipe that Chiboust left for us has changed little over time apart from the original vanilla flavoring that is often changed. The traditional crème Chiboust will still include milk, vanilla, or other flavoring, egg yolks, and sugar. These ingredients will be used to create a crémé pâtissière and a meringue Italien.
Crème Du Barry or Crème Dubarry – Cream of cauliflower soup named after the famous, or rather infamous, mistress of Louis XV, the Countess du Barry. (See Du Barry).
Crème Épaisse – A pasteurized cream with 30% fat, épaisse means thick in French. Crème épaisse should not be confused with crème fraîche épaisse.

Thick Cream - Crème Épaisse

Photograph courtesy of Carnation®

Crème Fleurette or Crème Liquide - Fresh cream.
Crème Fouettée – Whipped cream, mostly the same as Crème Chantilly, but usually without the vanilla flavoring.
Crème Fermier – Fresh cream from the farm. Another way a restaurant may try to show their connection to nature.
Crème Fraîche – There is no English translation for crème fraîche as it is a uniquely French creation and so crème fraîche it remains in English. Crème fraîche’s taste is somewhere between sour cream and fresh cream with a slight tang; it is pasteurized and contains 30% plus fat and is only made with cow’s milk. Crème fraîche is the ingredient that produces much of that important, je ne sais quoi; that inexplicable, different taste in French cream sauces, cream soups, and other recipes.
Crème Fraîche Épaisse – A Crème Fraîche with over 36% fat.
Crème Fraîche Légère – A lighter form of crème fraîche; less than 30% fat, as little as 18%! That’s low? Each producer may decide how much fat their below 30% light crème fraiche will contain. Read the details on the carton or bottle; the percentage next to the word grasse is the fat content.

Creme Fraiche Mousse cake.

Madeleine bisquit, blood orange gelee, pomegranate mousse,

creme fraiche mousse.

Photograph courtesy of Chris Chen 陳依勤

www.flickr.com/photos/cchen/2269712006/

Crème Frangipane – An almond-based custard filling, and also a type of pastry. The name is attributed to a 13th Century Italian nobleman Muzio Frangipani who created a perfume for scenting leather using a bitter almond base. Then, some 300 years later, French pastry cooks who liked the scent made almond custard with a similar scent and named it after Senor Frangipani. Frangipane is also the name of a family of North American tropical shrubs with fragrant, multi-colored flowers; Hawaii is the primary grower of Frangipane flowers today, and the name is also given to perfumes made of or with a scent similar to those flowers.
Crème Glacée - A dessert cream with a milk base; this is not ice cream. It is made with milk, egg whites, sugar, and usually a vanilla flavoring and frozen before serving. This dessert is often served with fruit or as part of another dish.
Crème Légère – A light cream. Light has many meanings in the world of French cuisine, so look at the contents. One dairy may produce a light cream with 12% fat and another with 30%.

Elle & Vire Crème Légère

12% fat.

Photograph courtesy of French Deli and Gourmet Shop

Crème Liquide – Fresh cream, usually 35% fat, read the labels of the various offerings.
Crème Montée – A light form of whipping cream. Regular whipping cream is crème fouettée in French, but this is a light cream similar to a single cream in the UK; it may be added directly to a dish or whipped first. (See Crème Fouettée).
Crème Pâtissière - A thick pastry cream, usually vanilla flavored. Crème pâtissière may be made of milk, butter, eggs, sugar, and flour. As the name pâtissière implies, it is much used by confectioners.
Crème Plombières - A custard filled with fresh fruits and egg whites. Plombières-Les-Bains is a small town in the department of Vosges in the Lorraine part of the region of the Grand Est that since Roman times has been recognized for the curative powers of its mineral waters. Today these are modern baths with a beautiful setting and fifteen minutes from the ski slopes in winter. Add the small casino and some excellent local restaurants and the baths bring visitors to the town all year round. Napoleon I's first wife Joséphine and many of her friends were frequent visitors to the baths. Great chefs came to this town with their employers to prepare grand dinners for their famous guests. Many dishes were named after the town and two are still popular enough for Crème Plombières and a dessert called Glacé Plombières or Délice Glacé de Plombières to be on menus two hundred years later.
Crème Pralinée - Praline cream. A crème pâtissière flavored with praline powder and used to fill pastries. (See Crème Pâtissière and Praline).

Gateau Paris-Brest - Crème Mousseline Praliné

The Paris-Brest cake is named after the world's first long-distance bicycle race. The Paris-Brest Gateaux will still be on quite a few menus at the end of August, the race is held once every four years, and the cake is made to resemble a bicycle tire. It is made with puff pastry with a praline buttercream inside, and almond paste is traditionally used for the wheel. Still, different chefs have different traditions. The race was first run in 1891 and preceded the Tour de France, which began in 1903. Since 1931 the PBP, the Paris-Brest-Paris race, all 1,200 km (746 miles) of it, has become a once every four-year endurance race held in August. The race is not a speed race; rather, it is a race of endurance and a spectacle with thousands of participants and tens of thousands of spectators. The minimum requirement is the completion of the course within 90 hours. This is a race for all men and women, and the rules are the same. This race is for you if you are an excellent randonneur, a proven amateur long-distance cyclist, as professional riders cannot enter. All you have to do to have the glory of having your name entered in the "Great Book," the winners' book, is to finish the race in less than 90 hours. The time allotted includes pit stops, sleep, and food; if you're not back on time, you lost.

Photograph courtesy of CICIYA PÂTISSERIE AND CO

Crème Renversée - See Crème Caramel.
Crème de Tartre – Cream of tartar. Cream of tartar is tartaric acid. It’s a byproduct of wine production. It is unlikely to be on the menu, but combined with baking soda is used in baking.
Crèmerie or Laiterie - A shop selling milk products, these shops may also sell cheese and may, in fact, be a Fromagerie, a cheese shop.
Crémeux, Crémeuse, Crémeuses – Creamy. A descriptive term that may be used for a creamy soup, sauce or salad dressing.
Crémets - Crémets are desserts made in many parts of France usually with a fresh, white, strained, 35% fat cow’s milk cheese. There seem to be as many variations of crémets as there are towns to name them; the difference is in the flavorings and additions.
Crémeuse – see Crémeux.

--------------------------------

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019, 2023.

--------------------------------

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Ordering Eggs for Breakfast in France . My Personal Trials and Tribulations.

Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines in French Cuisine.

Regions - France’s Mainland Regions and Their Borders Have Changed. France's New Super regions. Keep This List With Your GPS and Map.

Safran – Saffron. Saffron, the Most Expensive Spice in the World. Saffron on French Menus.

Saumon – Salmon. Salmon in French Cuisine

Souris d'Agneau - Lamb Shank. Souris d'Agneau, Lamb Shank, is One of the Tastiest Lamb Dishes on a French Menu.

Sucre – Sugar. Sugar on French Menus and Sugar in French Cuisine.

Thyme in France. Thym, Serpolet, Farigoule and Thym Citron, Lemon Thyme in France. Thyme. One of the most important herbs in French cuisine.

Vanille – Vanilla. The story of Vanilla and Vanilla in French Cuisine.

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Rosé des Prés or Agaric Champêtre – The Field or Meadow Mushroom in French Cuisine. French Mushrooms X.

fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com

Behind the French MenubyBryan G. Newman

behindthefrenchmenu@gmail.com

La Truffe de Périgord, la Truffe Noire - The Perigord Truffle, the Black Truffle in French Cuisine.

fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com

Behind the French Menu

byBryan G. Newman behindthefrenchmenu@gmail.comCopyright 2010, 2013, 2019, 2023.

Bleu de Bresse – The Most Popular Blue Cheese in France. Bleu de Bresse in French Cuisine.

fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com

Steak and Blue Cheese BaguettePhotograph courtesy of Hotel du Vin & Bistrohttps://www.flickr.com/photos/hdv-gallery/25151339657/

Grape, Blue Cheese and Walnut SaladPhotograph courtesy of Jen Arrrhttps://www.flickr.com/photos/jenarrr/8902807293/

Behind the French MenubyBryan G. Newman behindthefrenchmenu@gmail.comCopyright 2010, 2019, 2023, 2026.

Cardine and Limande - Megrim and Dab, the Fish. Cardine and Limande in French Cuisine.

Behind the French MenubyBryan G. Newman behindthefrenchmenu@gmail.com

Behind the French MenubyBryan G. Newman Copyright 2010, 2019, 2023, 2026.behindthefrenchmenu@gmail.com

Cream and Crèmes on French Menus. Crèmes in French Cuisine. The Lexicon you Need.

fromBehind the French MenubyBryan G. Newmanbehindthefrenchmenu@gmail.com

Behind the French MenubyBryan G. Newman behindthefrenchmenu@gmail.comCopyright 2010, 2019, 2023.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Behind the French Menu
by
Bryan G. Newman

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2013, 2019, 2023.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Steak and Blue Cheese Baguette
Photograph courtesy of Hotel du Vin & Bistro
https://www.flickr.com/photos/hdv-gallery/25151339657/

Grape, Blue Cheese and Walnut Salad
Photograph courtesy of Jen Arrr
https://www.flickr.com/photos/jenarrr/8902807293/

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019, 2023, 2026.

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Behind the French Menu
by
Bryan G. Newman
Copyright 2010, 2019, 2023, 2026.
behindthefrenchmenu@gmail.com

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019, 2023.