Food History: Joseph Berchoux (1765-1839)
- Food History: Joseph Berchoux (1765-1839) : Joseph Berchoux refers to the French poet and gastronome. He is the name who introduced the word "gastronomie" to the French language. His name Berchoux was used to name (two) French foods, namely: (1) Sauce Berchoux; and (2) Consomme Berchoux.
Related Articles | |
Brunoise | ■■■■ |
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More | |
A la dijonnaise | ■■■■ |
A la dijonnaise: a la dijonnaise is the French term which means served in a mustard sauce. It literally . . . Read More | |
Fondue | ■■■■ |
Fondue refers to a style of food preparation in which diners Dip small pieces of food, like fruits, . . . Read More | |
Small Sauces | ■■■■ |
Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading . . . Read More | |
French Classic Sauces | ■■■■ |
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
Crème | ■■■■ |
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. . . . Read More | |
Royale | ■■■ |
Royale is a French term which means a consomme garnish made of unsweetened custard cut into decorative . . . Read More | |
Volaille | ■■■ |
Volaille is the French word for fowl or poultryPoultry or game fowl, such as the Canard (duck), Poulet . . . Read More | |
Consomme | ■■■ |
Consomme is French word referring to clear, strong flavored soup, broth or stock. The base may be a . . . Read More | |
Consomme aux Oeufs Poches | ■■■ |
Consomme aux Oeufs Poches: Consomme aux Oeufs Poches refers to a French clear meat soup that has poached . . . Read More |