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

A la mariniere: a la mariniere is a French term literally means "in the style of the seaman." It is a . . . Read More

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

Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil;  to give vegetables, . . . 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

Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More

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

Rascasse rouge a French term which means red scorpion fish. This is a fish similar to a gurnard, mainly . . . Read More

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