Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More

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Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More

Appareil a bombe refers to a French filling made from egg yolks, syrup, whipped cream and flavouring, . . . Read More

Creme d'Asperges is the French cream of white asparagus soup with rice. It is made of white asparagus . . . Read More

Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . Read More

Celine Vipiana refers to the founder of the French upscale fashion label Celine now owned by LVMHCeline . . . Read More

Puree (Purée) is a food that is blended until it becomes smooth and thick. Purée also known in French . . . Read More

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More