Byrrh refers to a French Aperitif which is a Blend of red wine and quinine water. It also refers to a dry, slightly bitter Aperitif from Roussillon, France that is based on fortified, sweet red wine, quinine and orange peel.

Related Articles

Abegnades ■■■■■■
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More
Poivron ■■■■■
Poivron is the French word for pepper (capsicum), sweet bell pepper, red or green. Nowadays, orange-colored . . . Read More
Matelote ■■■■■
Matelote refers to French fish stew made with red or white wine, and often cooked only with freshwater . . . Read More
Peel ■■■■■
Peel refers to a long-handled, usually wooden, paddle used by bakers in many parts of the world to transfer . . . Read More
Bredle ■■■■
Bredle also known as a Bredele, Bredl, Brétala refer to little  beloved sweet and deliciouns Christmas . . . Read More
Châtaigne de Mer ■■■■
Châtaigne de Mer the French word which literally translated "chestnut of the sea" actually refers to . . . Read More
Ratatouille ■■■■
Ratatouille is referring to a Southern French vegetable stew of onions, tomatoes, zucchini, eggplant . . . Read More
A la Bercy ■■■■
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More
Jus lie ■■■■
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More
Fumet ■■■■
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More