Appetissants
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| Allumette | ■■■■ |
Allumette is a French term which means "matchsticks"vegetable strips cut into matchstick sizes in length . . . Read More | |
| Grillade au Fenouil | ■■■■ |
Grillade au Fenouil refers to fresh fish dish, in particular a classic Provencal dish which uses or requires . . . Read More | |
| Matelote | ■■■■ |
Matelote refers to French fish stew made with red or white wine, and often cooked only with freshwater . . . Read More | |
| Rouille | ■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| Andouille | ■■■■ |
Andouille refers to a a spicy smoked pork sausage, often used in Creole and Cajun dishes such as gumbo . . . Read More | |
| Hareng fume | ■■■■ |
Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More | |
| La bottarga | ■■■■ |
La bottarga referring to Oristano's ancient speciality, also known as Sardinian caviar. The roe from . . . Read More | |
| Balanda | ■■■■ |
Balanda refers to a Russian weak, easy and quickly made soupThere are several Russian soups that are . . . Read More | |
| Bucelas | ■■■ |
Bucelas is referring to a dry, crisp, light, white wine, named after Bucelas, a Region north of Lisbon, . . . Read More | |
| Amuse-bouche | ■■■ |
Amuse-bouche is a French term which means appetiser to stimulate the palate. It is also known as Description: . . . Read More | |