Culinaire Dictionnaire

Calamintha nepeta From Wikipedia, the free encyclopedia   (Redirected from Nipitella) Lesser Calamint Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Lamiales Family: …

A plateau de fruits de mer (French ‘seafood platter’) is a seafood dish of raw and cooked shellfish served cold on a platter, usually on …

pâté [pah-TAY, pa-TAY] French for “pie,” this word — with accent over the “e” — is generally used to refer to various elegant, well-seasoned ground-meat …

Sauternes [soh-TERN] An elegant sweet wine from the Sauternes region of western France. It’s made from SAUVIGNON BLANC or SEMILLON grapes that have been infected …

spoom A frothy type of SHERBET made with a light SUGAR SYRUP mixed with a liquid such as fruit juice, CHAMPAGNE or SAUTERNES. Halfway through …

Brigade de cuisine: a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as “kitchen staff” in English speaking countries. Wikipedia

Mise en place: (pronounced [miz on plas], literally “putting in place”) is a French phrase defined by the Culinary Institute of America as “everything in …

Service à la russe – a manner of dining that involves courses being brought to the table sequentially. A typical 14-course menu for a formal French …