Glossary A

a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte steaks and grilled meats of onions cooked and mixed with beurre Bercy and wine sauce and served with French fried potatoes.

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a la bouchere is a French term meanin "in the style of the butcher", it is referred to as a dish prepared or garnished with bone marrow.

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a la broche refers to a food that is cooked on a skewer

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à la charentaise refers to French for "in the style of Charentes".

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a la choron refers to a garnishing made from artichoke hearts filled with peas or asparagus with potato balls and Choron sauce for tournedos and noisettes.

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A la Chorrillana refers to a sauce based in frying onion, garlic, paprika, cumin and black pepper. Commonly used over fish or meat.

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a la Clamart refers to French dishes which are garnished with peas

a la creme is a French term that refers to cream-based sauce or dishes served with cream.

a la Creole is a French cooking term

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à la Diable is the French culinary term which means "in devil 's manner or style" or devilled often made from poultry or game birds which is usually split open along the back, flattened out like a butterfly, then grilled/roasted. A la Diable dishes are served with spicy wine and vinegar sauce and sometimes mustard. Moreover, they are food served deviled or in the devil's style; often spicy hot seasoning à la Diable is pronounced "ah-la-dee-abla

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