Aplatir French term that means to beat and flatten a small piece of meat, a steak or a fish the purpose . . . Read More

Papillote is a French culinary term for paper, that is: 1. frilled to be used in decorating the ends . . . Read More

Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More

Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More

Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More

Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More

Saumon is the French term for "salmon" , species of edible marine fish that spawns in freshwater and . . . Read More

French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More

Grillade au Fenouil refers to fresh fish dish, in particular a classic Provencal dish which uses or requires . . . Read More

Alose is the French word for "Shad", a kind of fish. The Shad is a fish of the Olupeidae family which . . . Read More