Behind the French Menu
Bryan G. Newman
From the French revolution till 1-1-2016
Aquitaine included 5 trendy French departments, the Dordogne, Gironde, Landes,
Lot-et-Garonne, and the Pyrénées-Atlantiques. This put up is restricted to the 5 departments of previous Aquitaine.
The Duchy of Aquitaine lined the Roman provinces of Aquitania Prima and Secunda named when the Romans colonized a big a part of France starting in 58
BCE. Then, Julius Caesar invaded Gaul and France was dominated by Rome for nearly
5 hundred years. Romans merged
with the native inhabitants, and Rome’s rule resulted in 476 CE when the Western Roman
A lot later, within the Center Ages, an enlarged Aquitaine turned a part of the Kingdom of England when Eleanor of Aquitaine married Prince Henry, later King Henry II of England.
King Henry II of England was the son of Rely Geoffrey of Anjou (the primary Plantagenet) and Matilda (Maud) of Britain, a granddaughter of William the Conqueror. Eleanor and Henry dominated almost 50% of France, and their claims started the Hundred Years Struggle between England and France. Lastly, in 1453, Aquitaine turned a part of the Kingdom of France once more.
The French modified the identify of Aquitaine to Guyenne once they kicked the English out of France on the finish of the hundred-years struggle. Then, in the course of the French revolution in 1790, the world formally turned Aquitaine as soon as once more. Regardless of the official identify change, once you journey within the space, the identify Guyenne will nonetheless be seen as a part of many native names.
Nouvelle Aquitaine was created on 1-1-21 as a part of a plan to scale back paperwork. On that date France reduced its 21 mainland regions to 13 and the previous areas of Aquitaine, Poitou Charente, and Limousin have been joined collectively to grow to be Nouvelle Aquitaine.
The division of Dordogne
The division of Dordogne (typically known as by its previous identify
Périgord) is the third-largest division in France. Touring within the Dordogne is an incredible journey because it consists of lots of of castles, the tourism
info bureau claims one thousand, and a number of the most stunning villages
in France. To the castles, add stunning countryside, waterways and extra.
The Dordogne is particularly well-known for its
delicacies. From right here come the uncommon and
costly Perigord black truffles, its Noix du Périgord AOP, walnuts, its Sauce
Périgueux, its Salade Périgourdine, its Duck Foie Gras, its Magret de Canard,duck’s breast, and its Cassoulet Périgourdine.
For wines, right here is the house of the Bergerac AOP wines that embrace dry
reds, roses, dry white wines, semi-dry and really candy white wines, and the
well-known Monbazillac AOP candy white wines.
The capital of the Dordogne is Périgueux, and the middle of its
well-known delicacies. The second largest city within the Dordogne is Bergerac, made
well-known by Cyrano de Bergerac, the true one, and statues of his parody are discovered
within the city..
Dishes from the Dordogne which may be in your menu:
Steak d’Espadon Poêlé Sauce Échalotes au
Vin de Bergerac – Swordfish steak calmly fried in
a shallot sauce flavored with
Bergerac wine. The Bergerac appellations embrace 13 totally different AOP wines,
together with reds, rosé, and dry, medium-sweet, and candy white wines.
courtesy of Biodiversity Heritage Library
Noire du Périgord en Feuilleté et sa Sauce Périgueux – The
black truffles of Périgord ready between skinny layers of pastry; this can be a pastry
just like that used for croissants and right here it’s served with a
sauce Périgueux. Sauce Périgueux is made with the Truffe Périgourdine, the
Black Périgord Truffles, and Madeira
courtesy of Chris Pople.
Terrine de Fraises en Gelée Sauce Monbazillac – A dish of strawberries ready with a jelly made
with the world’s well-known Monbazillac wine; served within the terrine wherein it’s ready.
The Monbazillac AOC covers the famend candy white wine produced near the
village of Monbazillac on the left financial institution of the Dordogne River simply throughout from
the city of Bergerac.
summer season fruit terrine.
Photograph courtesy of Yvonne Lin.
The Dordogne is known for its Delicacies Périgourdine; for extra in-depth evaluation, click on on this hyperlink to Cuisine Périgourdine: Dining in the Four Colors
of the Dordogne-Perigord.
The division of Gironde
The division of Gironde is the most important division of mainland
France; it’s world-famous for the wines of Bordeaux and its delicacies, with many lots of of dishes
named after town. The Bordeaux wines embrace Margaux, Saint-Emilion,
Pauillac, Pomerol and Sauternes, St.-Julien and plenty of, many others. From the
Gironde come the Arcachon Bay oysters, excellent freshwater and saltwater
fish and shellfish, farm-raised caviar, and the Boeuf de Bazas. The Pauillac Agneau de Lait, milk-fed Baby Lamb, the cèpes of Bordeaux, the French Porcini mushrooms and
the IGP Asperge du Blayais, asparagus come from right here as do the unique pralines.
Aside from the Gironde Estuary, there may be virtually 250 km (155
miles) of Atlantic shoreline with excellent seashores, together with browsing hotspots.
To the Atlantic, seashores add the freshwater lake and river water sports activities,
stunning villages, and the historic heart of Bordeaux, which is a UN World
Bordeaux wines prepared for tasting.
Photograph courtesy of dpotera
Dishes from the Gironde which may be in your menu:
Croustade de Faisan aux Cèpes de Bordeaux – In most of France a
croustade is very similar to an Italian bruschetta with mushrooms or liver on toast.
Nevertheless, we’re within the South-West of France, and a croustade is one thing else
totally. Right here the croustade will probably be a pheasant roasted in a pie or comparable
base and served with the Cèpe de Bordeaux, a particular
number of Porcini mushrooms that develop wild within the forests and woods round
Photograph courtesy of Alistair
L’Entrecôte et Son Os à Moelle à
la Bordelaise – An entrecote, a rib-eye steak ready
marrow and Sauce
that fabulous Bordeaux
For an entrecote, whether it is effectively ready, that is nearly as good because it will get. Sauce
made with a veal inventory, a Bordeaux crimson wine, butter, shallots, and herbs. The sauce on this
menu itemizing is made with the addition of moelle, bone marrow.
Entrecôte À La Bordelaise.
courtesy of Radio DKL.
The division of Landes
The division of Landes is known for its glorious Asperge des
Sables, white asparagus, its distinctive Label Rouge, crimson label, Volailles des Landes which embrace, chickens, capons, turkeys, in addition to quail, Guinea fowl together with its well-known ducks and duck foie gras. Beef on native menus will come from domestically
farmed Bœuf de Chalosse, and the Bœuf Blond d’Aquitaine, IGP, Label Rouge. Whereas from the spa city of Dax comes Dacquoise or the Biscuit Dacquoise cake that will probably be
on menus throughout France.
Landes can also be Armagnac nation and shares with the division of
Gers the Bas Armagnac, thought-about the very best of the Armagnac appellations. Their
AOP Tursan wine is on the market in crimson, rosé, and white. Whereas for the traveler,
the pine forests planted over 100 years in the past supply many stunning walks and relaxation
areas. The Landes Réserve Naturelle Nationale du Marais d’Or, National, theNature reserve of Marais d’Orx is a crucial stopover for migratory
birds with excursions and nature centric actions.
A tenting website in a pine forest
courtesy of Flower camping
Dishes from Landes which may be in your menu:
courtesy of Isabelle Hurbain-Palatin
Pastis Landais – No, not the alcoholic drink flavored with anise.
The pastis Landais in your menu is a dessert pastry; a standard brioche
flavored with orange,
(Pastís is a Gascon and Occitan phrase which may imply cake or combination, and as a
combination, the phrase is linked to the pastis, anise-flavored, alcoholic beverage).
Poulet Landes Rôti aux Cèpes – The a lot appreciated Poulet
Landaise IGP, the Landes chicken, roasted with cèpes, porcini,
mushrooms. These golden feathered free-range chickens come from the area of Landes;
they’re largely corn fed and let free within the forests for many of their lives.
The farmers have a singular rooster home known as a Marensine that they transfer to
sustain with their chickens to insure which have loads of recent lands to search out
their very own bugs, worms, and extra. As they transfer these cellular rooster homes preserve
them protected at night time
The division of Lot-et-Garonne
The division of Lot-et-Garonne is known for its fruit,
particularly its prunes and strawberries. The
prunes of Agen are
the gold commonplace in prunes around the globe, and there’s a distinctive Route du
Pruneau, a prune street, an innovation seen nowhere else. The Label Rouge, crimson
label, strawberries of Lot-et-Garonne provide shut to twenty% of France’s
strawberries. The city of Marmande gave its identify to the AOP Marmande
that is the one tomato awarded an AOC/AOP.
Through the numerous strawberry seasons in Lot-et-Garonne, you may be supplied many alternative fruits. One particular strawberry is the Mara des Bois
strawberry; the Mara des Bois strawberry is a cultivated strawberry that tastes
moderately near a pure wild strawberry. Lot-et-Garonne can also be the
kiwi-fruit heart of France, and in season, they may also be on the menu.
Native menus additionally supply a lot freshwater fish from the 300 km (190
miles) of navigable waterways with many freshwater fish farms, so contemplate one
of the wonderful native freshwater fish-soups. If you’d like meat, select your steaks
from the native breeds, together with the Bœuf Blond d’Aquitaine, the Bœuf de Bazas, and
the Bœuf de Chalosse.
Practically half of the Armagnac produced in France comes
from Lot-et-Garonne and so your selection from amongst native producers is not going to be
restricted. Most Armagnacs bought are classic brandies, which signifies they arrive
from a selected yr and usually are not blended with eau-de-vies from different years.
Not like blended Armagnacs and Cognacs, which have two distillations, the lengthy
getting old is the supply of the actual Armagnac style. Classic Armagnacs are
typically aged in a barrel for 15 years or extra, with a minimal of ten, and consequently
are dearer than blended Armagnacs. The yr of the classic defines
Armagnac; the cognoscenti know which years are the very best. After 10,15, 20 years
in a barrel (on the most 40 years), the brandy is transferred to glass
containers known as demijohns till bottled. Armagnacs, like whiskeys, would
deteriorate in the event that they have been in a barrel for greater than forty years, and most will
be in a barrel for lower than twenty years.
Photograph courtesy of Pierre L.
The menus embrace merchandise and delicacies from the previous Province
of Quercy, which
was divided between the departments of Lot and Lot-en-Garonne in the course of the French
revolution. To your digestif, you’ll drink Armagnac, however in your aperitif, strive
a fortified wine made with Armagnac and supplied in rose (crimson) and white
Dishes from Lot-et-Garonne which may be in your menu:
courtesy of Marcela Escandell
The division of Pyrénées-Atlantiques is the center of France’s Basque
country, the Pays Basque. From right here comes Jambon
de Bayonne, Bayonne Ham IGP, Piment
d’Espelette, Espelette peppers AOP, L’Agneau de Lait des Pyrénées, the
milk fed lamb of the Pays Basques IGP, and Ossau-Iraty, their AOP sheep’s
cheese, among the many many merchandise and produce seen on tables throughout
France. The division can also be well-known for its fish and seafood dishes,
particularly these made with the Northern
Bluefin Tuna and Cod. For many guests, the
additionally a particular deal with.
The French Basque nation additionally has its personal number of tapas
known as pintxos, and they are going to be accompanied by wines, cider, and different
alcoholic drinks. Essentially the most well-known wines of the Pyrénées-Atlantiques embrace
the Béarn AOP with crimson, rosé and white wines, the Madiran AOP crimson wine, the
Pacherenc du Vic-Bilh AOP white wine and the Irouléguy AOP crimson, white, and rosé
wines, the Jurançon AOP dry white wine, and the well-known Jurançon AOP moelleux,
candy white wine. Domestically Izarra, a Basque liqueur with two variations (each with
an Armagnac base), would be the digestif of selection.
Within the Basque nation, their cider is named sidra or sagarno in
the Basque language. Their conventional ciders have very totally different tastes to the
ciders from the North, with the very best thought-about these with the sharpest style.
The unique Basque ciders are dry flat ciders, none of them glowing;
nonetheless, public demand has created a spot for a brut, semi-dry, calmly
glowing model. The Basques declare that the Pays Basque is the house of the
authentic cider apple, with all different cider apples on this planet being the
descendants of their Basque apple. The Basque Nation has a Route Gourmande des Pays Basques, the Basque nation
gourmand’s street, and the Route du Fromage AOP Ossau-Iraty, the Pays Basque cheese street. Take pleasure in
Basque cider and conventional Basque
pattern high-quality Basque wines and within the night strive the brand new Basque delicacies.
Basque Cider Barrels in a cider bar, a sagardotegi, within the Pyrénées-Atlantiques
Photograph courtesy of Jonny Hunter
The Metropolis of Bayonne
of Bayonne is
the middle of Basque tradition, however the prefecture, the regional capital, is the
metropolis of Pau, simply 113.0 km (70 miles) away. The Atlantic seaside city of
Biarritz is 8.2 km (5 miles) away from Bayonne, which is an inland port.
Biarritz is known as one of many earliest coastal resorts that noticed the arrival
of English vacationers within the late Eighties, and it stays an vital resort and
spa. Simply over the border from Pau, simply 46 km (29 miles) away, within the
neighboring division of Hautes-Pyrénées, is the pilgrimage city of Lourdes, j
The resort city of Biarritz.
courtesy of Marc Kjerland
Dishes from the Pyrénées-Atlantiques which may be in your menu:
Chorizo au Cidre au Pays
Spicy Chorizo pork sausages cooked in Basque cider.
Chorizos are largely cured, smoked pork sausages, however some use recent pork and
are cooked earlier than being served.
de Canard à la Planxa – Duck
on the planxa. The planxa or
plancha is no less than two centimeters (6/8”) thick and claimed as their very own by
the Basques, the French, and the Spanish. This conventional and really even
cooking technique makes use of little or no oil and ends in a style someplace between
frying and grilling.
breast with green
and calmly fried potatoes.
Trying to find the that means of
phrases, names or phrases
a French menu?
Simply add the phrase, phrases, or
phrase that you’re trying to find to the phrases “Behind the French
Menu” (finest when together with the inverted commas), and search with
Google. Behind the French Menu’s hyperlinks, embrace lots of of phrases, names,
and phrases which can be seen on French menus. There are over 450 articles that
embrace over 4,000 French dishes with English translations and explanations.
Behind the French Menu
Bryan G. Newman
Copyright 2010, 2016, 2021
Á la Moelle – Dishes Served With or Flavored With Bone Marrow. Á la
Moelle on French Menus.
Agen in South-west France. Home to the gold standard in prunes.
This pretty and walkable town is surrounded by castles and Chateaus and some
the prettiest villages in France.
Agneau de Lait – Milk-fed Baby Lamb in French Cuisine.
Anis Vert – Anise or Aniseed. Anis on French Menus and in Pastis
Anjou and Angevines – Dining in the Maine et Loire, France.
Armagnac one of France’s two fabulous AOP grape brandies.
Asperges en La Cuisine Française – Asparagus in French cuisine. The
Artists who painted Asparagus or Lived Near Argenteuil.
Basque Cuisine. The Basque Cuisine of the Pays Basque. Ordering
Bœuf de Chalosse, Label Rouge, IGP – The Chalosse, Red Label, Beef
Cattle. Bœuf de Chalosse on French Menus.
de Bazas. The Beef from the Bazadais Breed of Cattle. Among the best Beef on
Bordeaux and Bordelaise on the Menu, and Bordeaux AOC/AOP Wines on
Cabillaud – Cod, the Fish. Cabillaud is Fresh Cod, Morue is
Rehydrated Cod. Cod on French Menus. Cod is the Most Popular Fish in France.
Caille – Quail. Quail on the Menu in France
Canard – Duck. Duck on French Menus.
Cassoles, Cassolettes, and Cassoulets. Along with Four of the Most
Famous Cassoulets on French Menus.
Cognac the Town, and Visiting Cognac and Tasting the Product.
Crepes, Galettes, Gauffres, Mille Crepes, Pannequets and more. All
on French Menus
Crêpes Suzette, the Prince of Wales, and the Chef Henri Charpentier.
Cuisine Périgourdine – Dining in the Four Colors of the
Dining in and Around the City of Bayonne on France’s Southern
Atlantic Coast where it Borders the Pyrénées and Spain. Bayonne is the Capital
of France’s Basque Country.
Dining in Limousin, France. The Departments of Corrèz, Creuse, and
Dining in the Ancient Province of Quercy. Quercy is Mostly Divided
Between the Departments of Lot and Tarn-et-Garonne.
Dining in the Department of Charente-Maritime on France’s Atlantic
Cuisine Périgourdine – Dining in the Four Colors of the
– Turkey. The Turkey in French Cuisine.
Échalotes – Shallots. One of the Most Important Herbs in the French
Entrecôte (Entrecote). Ordering a Perfect Entrecote Steak in
Espadon; Swordfish on Your Menu.
Faisan – Pheasant. Wild Pheasant and Farm-Raised Pheasant on French
Figues – Figs. Figs on French Menus. The Best Figs in France are
the Figues de Sollies,
Foie Gras in French Cuisine. Foie Gras is Fattened Goose or Duck
Liver Foie. Foie Gras on French Menus.
French Ciders, Including France’s Fabulous Sparkling Ciders
Foie Gras in French Cuisine. Foie Gras is Fattened Goose or Duck
Liver Foie. Foie Gras on French Menus
Ham in France. The Ten Most Popular Hams.. Ham in French Cuisine.
Gigot, Gibelotte, Gigolette, Gigotin and Gigue on French Menus and
in French Cuisine.
La Truffe de Périgord, la Truffe Noire – The Perigord Truffle, the
Black Truffle in French Cuisine.
Madeira wine, Vin de Madère and the French Menu.
Magret de Canard or Lou Magret. – Duck Breast in French Cuisine.
Morille, the Morel Mushroom. Morel mushrooms on French Menus. The
Mushrooms of France V.
Noix – The Walnut. France’s Beloved Nut. The Walnut on French
Ossau-Iraty AOP. One of France’s Two AOP sheep’s cheeses.
Pates and Terrines. An introduction to the meat, fish, vegetable
and fruit pates on French menus.
Piment d’Espelette – The Pepper from Espelette in the Basque
Country. Pimenete d’Esplette is Most Popular Chili Pepper in France.
– Guinea Fowl. Guinea Fowl in French Cuisine.
Poivre – Peppercorns. White, Green, Black and Red Peppercorns. Grey
Pepper and the Misnamed Pink Peppercorns. Pepper in French Cuisine.
Poulet, Poularde, Poule, Pousin – Chicken. Chicken in French
Pralines, Pralines Roses, Belgian Pralines and Pralulines. Pralines
in French Cuisine.
Regions – On the 1st of January 2016 Many of France’s Mainland
Administrative Regions and Their Borders Changed. Keep This List With Your GPS
Salad Perigourdine (Salade Périgourdine) on the French Menu.
Sausages, an Important Part of French Cuisine.. A Short
Introduction to France’s World of Sausages. The Sausages of France III.
The Cèpe, The Porcini Mushroom Grows Wild in France. Enjoy the
Tasty Wild Mushrooms Of France III.
The Croissant and its History. The Croissant is France’s Most
Famous Pastry, but its Origins Come From Outside France.
The Plancha or Planxa in French Cuisine. The Plancha on French
Thon – Tuna. Tuna in French Cuisine.
Tomate – Tomato. France’s Greatest Tomato, the Tomate de Marmande
AOC. The Tomato in French Cuisine.
– Vanilla. The story of Vanilla and Vanilla in French Cuisine.
Vinegar, Vinaigrette and Verjus in French Cuisine.
– Poultry. The Word Volaille, Poultry, on French Menus Only Includes Chickens
and Turkeys. Volaille in French Cuisine.