Abaisse
This is a term used in French cookery. It means a sheet of rolled-out pastry. Abaisser means to roll out thinly. Sometimes the term abaisse is…
Read articleAbondance
Abondance (also called Tomme d’Abondance) is a semi-hard, fragrant raw milk cheese produced in Chablais, Haut-Savoie, in south-eastern France. It’s made from milk from Abondance cows,…
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Absinthe
Facts about “the green fairy” – absinthe, the notorious anise-flavoured drink.
Read articleAutolyse
Autolyse is a term for bread baking technique of mixing the flour and water together and leaving it to rest before adding the other ingredients, such…
Read articleBaguette
A baguette is a long, thin loaf of bread. It’s commonly known in English as a French stick. It’s made from a lean type of dough…
Read articleBarigoule
Barigoule is a traditional Provençal dish of braised artichokes in a warm and slightly tangy white wine broth. It can be made vegetarian by using vegetable…
Read articleCeleriac
What is it? Celeriac is a relative of celery, cultivated for its edible roots. It’s often described as being ugly and sometimes as the unsung hero…
Read articleCoq au vin
Coq au vin is a French dish of chicken braised with red wine, lardons, mushrooms, and garlic. Legend has it that Julius Caesar’s cook created the…
Read articleCroquembouche
A croquembouche is a French dessert consisting of a pyramid of choux-buns bound with threads of caramel. It’s sometimes served instead of a wedding cake or…
Read articleDauphinoise
What is it? Gratin dauphinoise is a traditional French dish made with sliced potatoes, baked in cream, seasoned with nutmeg and garlic. Other vegetables can be…
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