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Provincial France
Food questions about provincial France
| Term | Definition |
|---|---|
| Le Trou Normand (Normand hole drink Calvados) | Normandy |
| Dieppoise (addition of mussels) | Normandy |
| Fete a Cochon (Feast of the pig slaughter) | Normandy |
| A la Normande (addition of cream) | Normandy |
| Graisse Normande (Cooking w/ pork & kidney fat, vegetable & herb essence, salt, pepper) | Normandy |
| Confiture de lait (caramel sauce) | Normandy |
| Culinary profile: Seafood Dairy Apples | Normandy |
| Pres Sales (salt marsh sheep) | Normandy |
| Andouille (Tripe sausage) | Normandy |
| Demoiselles De Cherbourg (lobster) | Normandy |
| Crevettes Gris (shrimp) | Normandy |
| Caieu (Giant Mussel) | Normandy |
| Poularde (clam) | Normandy |
| Homard (lobster) | Normandy |
| Camembert | Normandy |
| Livarot | Normandy |
| Pont L'Eveque | Normandy |
| Neutchatel | Normandy |
| Sole Normande (poached sole, mussels, shrimp, mushrooms, cream) | Normandy |
| Matelote a la Normand (fish stew, cider, butter, cream) | Normandy |
| Poulet Vallee D'Auge (roasted chicken, cream, calvados) | Normandy |
| Canard alla Rouennaise (rare duck breast, liver, shallots, red wine) | Normandy |
| Omelette de la Mere Poularde (cream, butter) | Normandy |
| Omelette a la Normand (apples, cream, calvados) | Normandy |
| Tripe a la mode Caen (Tripe Stew) | Normandy |
| Benedictine (Herbal liqueur) | Normandy |
| Calvados (apple brandy) | Normandy |
| Pommeau (grape juice and calvados) | Normandy |
| Cider (sweet, dry, sparkling) | Normandy |
| Culinary Profile: Sea Dairy Produce | Brittany |
| a la brettone (with white beans - whole or puree) | Brittany |
| Guerande Salt (sea salt) | Brittany |
| Crepes (buckwheat or wheat. Sweet or savory.) | Brittany |
| Oyster (Huitres - Belon & Portugaise) | Brittany |
| Salted Butter | Brittany |
| Le Floron (wheat, rye & buckwheat bread) | Brittany |
| Homard a I' Americaine (lobster, tomatoes, onion, shallots, garlic, parsley) | Brittany |
| Cotriade (white fish, potato, onion stew) | Brittany |
| Gateau Breton (butter cake filled with preserves) | Brittany |
| Kouign Amann (bread, butter, sugar cake) | Brittany |
| Culinary Profile: "Garden of France" | Touraine |
| Charcuterie (refers to all types of meat products) | Touraine |
| Boudin Blanc (Breast of chicken sausage) | Touraine |
| Vinagraie de Vin D'Orleans (white vinegar) | Touraine |
| Cerneaux au Verjus (green walnuts steeped in green grape juice and chervil) | Touraine |
| Chou Vert (green cabbage) | Touraine |
| Gros Damas (plums) | Touraine |
| Vineuil (white asparagus) | Touraine |
| Belles de Louvre (green asparagus) | Touraine |
| Anjou Pear | Touraine |
| Chasselas (table grapes) | Touraine |
| Champignon de Paris (white mushroom) | Touraine |
| Andouillette (Tripe sausage) | Touraine |
| Gudgeon (tiny whole fish) | Touraine |
| Chevre (AOC goat cheese) | Touraine |
| Cabichou (Poitu goat cheese) | Touraine |
| Coq au Vin (Chicken in Chinon Red wine, mushrooms, bacon and pearl onion) | Touraine |
| Sang de Poulet Aux Oignons (chicken fricasse with blood and onion) | Touraine |
| Jambon de Volaille (Stuffed boneless chicken leg, cooked in wine, served cold) | Touraine |
| Beurre Blanc (emulsified butter sauce made with acid shallot reduction) | Touraine |
| Rillettes (Shredded braised pork, served cold) | Touraine |
| Fricassee (White meat, salted, floured, sauteed, but not browned) | Touraine |
| Matelote a la Tourangelle (Eel stew, onions, butter, Marc, Chinon wine) | Touraine |
| Friture (fried Gudgeon) | Touraine |
| Chaudree (Fish stew with white wine onions, butter, garlic, spices) | Touraine |
| Potee a la Tete de Porc (Pigs head cut with seas salt and vinegar) | Touraine |
| Fressure Vendeen (braised pork lungs, liver, spleen and blood, served cold) | Touraine |
| Tarte Tatin (inverted apple tart) | Touraine |
| Pithiviers (puff pastry) | Touraine |
| Cremets (cream cheese with sugar) | Touraine |
| Macarons (Meringue cookie) | Touraine |
| Pralines (nut and caramel powder) | Touraine |
| Torteau Frommage (Goat cheese cake) | Touraine |
| Culinary Profile: Mustard Beef Wine Cream | Burgundy |
| Dijon Mustard (ancient condiment) | Burgundy |
| Morvan Ham (air dried ham) | Burgundy |
| Meurette (staple spicy red wine sauce thickened with butter and flour) | Burgundy |
| Saupiquet (Staple white wine cream sauce seasoned with herbs, garlic, shallots, vinegar and juniper) | Burgundy |
| Sauce Nantua (crayfish bechamel) | Burgundy |
| a la bourguignonne (with pearl onions, mushrooms, bacon, red wine) | Burgundy |
| a la lyonaisse (with onions) | Burgundy |
| a la dijonaisse (with mustard) | Burgundy |
| Vichy water (mineral water) | Burgundy |
| Mousseron (brown gold mushroom) | Burgundy |
| Charollais Beef | Burgundy |
| Poulet de Bresse (chicken) | Burgundy |
| Ecrevisse (fresh water crayfish) | Burgundy |
| Chaource (round whole cow's) | Burgundy |
| Citeaux (Yellow-red rind) | Burgundy |
| Saint Florentin (White cow's) | Burgundy |
| Epoisse (Yellow-orange cow's) | Burgundy |
| Morbier Pressed cow's) | Burgundy |
| Vacherin (Creamy cow's) | Burgundy |
| Comte (Fruity cow's) | Burgundy |
| Canciollotte (Skimmed cow's) | Burgundy |
| Escargots de Bourgogne (snails with shallots, garlic, parsley, butter, salt and pepper) | Burgundy |
| Cuisse de Grenouilles (frogs legs) | Burgundy |
| Boeuf a la Bourguignonne (Beef cooked in red wine, pearl onions, mushroom & bacon) | Burgundy |
| Pauchouse (Fish stew made with white wine, onions, garlic, cream) | Burgundy |
| Jambon persille (Terrine of ham with white wine parsley jelly) | Burgundy |
| Oeufs a la Dijonaise (hard cooked deviled-like egg with mustard, cream, shallots, herbs, vinegar) | Burgundy |
| Pommes de terre (Fried boiled potatoes combined with fried onions) | Burgundy |
| Quennelles (poached fish dumplings) | Burgundy |
| Creme de Cassis (black currant brandy) | Burgundy |
| Kir (White wine and Crème de Cassis) | Burgundy |
| Marc de Bourgogne (grape brandy) | Burgundy |
| Ratafia (Marc and grape juice) | Burgundy |
| Pain D'Epices (Honey spiced bread) | Burgundy |
| Pets de nonne (Beignets) | Burgundy |
| Gougere (Choux paste with Gruyere) | Burgundy |
| Anis de Flavigny (Tiny egg shaped anise candy) | Burgundy |
| Rigodon (Fruit and walnut custard) | Burgundy |
| Cassissines (Currant flavored sweets) | Burgundy |
| Maitfaim (cross between cake and a crepe) | Burgundy |
| Galette (lemony flat bread) | Burgundy |
| Culinary Profile: Foie Gras, Truffles, Confit, Cepes, Walnuts | Bordeaux (SW1) |
| Foie Gras (fattened goose liver) | Bordeaux (SW1) |
| Black Truffles (Perigord) | Bordeaux (SW1) |
| Cepes (mushrooms) | Bordeaux (SW1) |
| Black walnuts | Bordeaux (SW1) |
| Confit (herbed and spiced pork, game, bird, rabbit braised in fat and stored) | Bordeaux (SW1) |
| a la Bordelaise (Bordeaux with shallots, Mirepoix and white wine, add cepes, garnish potato artichokes) | Bordeaux (SW1) |
| Gavage (forced feeding of goose) | Bordeaux (SW1) |
| Ortolans (tiny bird) | Bordeaux (SW1) |
| Agneau de Pauillac (lamb) | Bordeaux (SW1) |
| Lamproie (eel) | Bordeaux (SW1) |
| Cabecou (goat cheese) | Bordeaux (SW1) |
| Faire Chabrol (add a glass of red wine to last of a soup dish) | Bordeaux (SW1) |
| Mouclade (mussels cooked in cread, white wine, shallots added egg yolks) | Bordeaux (SW1) |
| Pourriture Noble (rotting of grapes on vine for sauternes) | Bordeaux (SW1) |
| Cognac (twice distilled blended grape brandy) | Bordeaux (SW1) |
| Charentes (grape juice and cognac) | Bordeaux (SW1) |
| Culinary Profile: Peppers and Sea | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Cassoulet (White bean dish with meats added) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Piment d 'Espelette (native pepper to France) pepper (Basque), | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Bayonne Ham (cured salted ham) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Loulinka (garlic sausage) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Sauce Bernaise (small Hollandaise with tarragon) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| a la Languedocienne (garnish of tomatoes, eggplant and cepes) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Aillade (aioli) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Brandade (emulsion of salt cod, olive oil, cream and garlic) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Agen Prunes (glazed prunes filled with plum cream, armagnac and vanilla) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Roquefort (blue cheese) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Piperade (Tomatoes, Onion, green and red Chiles and egg) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Poule au pot (Stuffed boiled chicken) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Garbure (vegetable stew with bacon, ham or confit) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Broyo (Cornmeal mush similar to polenta) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Beurre de Gascogne (Goose or duck fat mixed with garlic) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Ttoro (Fish stew made with fish, mussels, garlic, tomatoes and peppers) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Chipirones (Cooked squid) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Ouliat (onion, garlic and egg yolk soup) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Cousinette (chickory, chard, sorrel and leek soup) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Estouffat (red wine and armagnac marinated beef, ham and chocolate) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Tripotchka (Blood pudding made with veal, paprika, nutmeg and parsley) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Tielles (Little pies filled with mussels, squid and anchovey) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Omlette Gascogne (Omlette with diced ham, goose fat, garlic and parsley) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Palombe (Wild dove cooked in paper boxes) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Armagnac (once distilled single grape brandy) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Floc de Gascogne (wine and armagnac) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Perrier (mineral water) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Pastiza (round butter cake, with cherries and cream) | (Guyerre, Bearn, Languedoc, Basque - SW2) |
| Culinary Profile: Olives,Olive Oil,Garlic,Tomatoes | Provence |
| Truffles of Provence | Provence |
| a la provencale (with tomato and garlic) | Provence |
| Sauce a la Provencale (chopped onions, garlic and tomatoes cooked in olive oil) | Provence |
| Herbs de Provence (combination of 3 or 4 herbs, thyme, rosemary, plus) | Provence |
| Barigoule (mushroom) | Provence |
| Mesclun (9 kinds of lettuce) | Provence |
| Blette (Swiss Chard) | Provence |
| Melon de Cavaillon (cantaloupe) | Provence |
| Rouille (hot pepper sauce served with bouillabaise) | Provence |
| Aioli (butter of provence, mayonaisse with minced garlic) | Provence |
| Ratatouille (stewed eggplant, zucchini, onions, peppeers tomatoes, garlic and olive oil) | Provence |
| Bouillabaise (saffron flavored fish stew, rascasse fish, served woth rouille) | Provence |
| Grand Aioli (meal time for fasting; aioli surrounded by dried cod, periwinkles, olives, lamb) | Provence |
| Bourride (Fish and vegetable stew served with Aioli) | Provence |
| Anchoiade (mashed salted anchovies, garlic and olive oil) | Provence |
| Bagna Cauda (Raw vegetables dipped in hot anchovey sauce) | Provence |
| Tapenade (Mixture of preserved black olives, with garlic, olive oil, anchovy and capers) | Provence |
| Soupe au Pistou (vegetable soup with basil, pesto, gruyere) | Provence |
| Salad Nicoise (Composed salad of tomatoes, lettuce, hard cooked eggs, ) | Provence |
| Pan Bagnat (Soaked bread with oil oil, stuffed with anchovy, onion, black olives) | Provence |
| Pied-Paquets (stuffed sheeps feet with tripe) | Provence |
| Pissaladiere (Pizza pie with onions, gruyere, olives anchovies) | Provence |
| Socca (Chick pea flour pancake) | Provence |
| Fleur de Courgette (zucchini flower, stuffed, battered and fried) | Provence |
| A la Barigoule (artichoke hearts stuffed with mushroom, sausage, bacon) | Provence |
| Pastis (anise flavored liquer) | Provence |
| Nougat (Almond honey candy) | Provence |
| Berlingot (hard candies from fruit syrup) | Provence |
| Calissons d'Aix (Sugar coated diamond shaped candy) | Provence |
| Culinary Profile: None | Savoy - Dauphiny |
| Tete de Moine (mushroom) | Savoy - Dauphiny |
| Fiaise des Bois (strawberries) | Savoy - Dauphiny |
| Noix (walnuts) | Savoy - Dauphiny |
| Marrons (chestnuts) | Savoy - Dauphiny |
| a la dauphinoise (with potatoes) | Savoy - Dauphiny |
| a la savoyarde (with potatoes) | Savoy - Dauphiny |
| gratin (designates a crust) | Savoy - Dauphiny |
| Cardoon (artichoke like vegetable) | Savoy - Dauphiny |
| Miel (honey) | Savoy - Dauphiny |
| a la grenobloise (Garnish of noisette butter with capers) | Savoy - Dauphiny |
| a la limousin (garnish of cabbage braise with chestnuts) | Savoy - Dauphiny |
| Le Puy (lentils) | Savoy - Dauphiny |
| Limousin Cattle | Savoy - Dauphiny |
| omble chevalier (artic char) | Savoy - Dauphiny |
| Grives (little bird that tastes of juniper) | Savoy - Dauphiny |
| Reblochon Uncooked pressed cow's) | Savoy - Dauphiny |
| Tomme de Savoie (Large round cow's) | Savoy - Dauphiny |
| Cantel (Very large cow's) | Savoy - Dauphiny |
| St Necrtaire (Small round soft cow's) | Savoy - Dauphiny |
| Blue D'Auvergne (Roquefort like cow's) | Savoy - Dauphiny |
| Fourme D'ambert (Tall, cylyndrical blue cow's) | Savoy - Dauphiny |
| Pommes de Terre Dauphinoise (thinly sliced potatoes mixed with milk, nutmeg, beaten egg) | Savoy - Dauphiny |
| Pommes de Terre Savoryarde (thinly sliced potatoes mixed with stock, nutmeg, beaten egg) | Savoy - Dauphiny |
| Omelette a la Savoyarde (sliced potatoes fried in butter with gruyere) | Savoy - Dauphiny |
| Farcon (sweetened white potato baked in an oven) | Savoy - Dauphiny |
| Lievre a la royale (Hare stuffed with liver, heart, lungs, goose foie gras, pork fat, bread crumbs) | Savoy - Dauphiny |
| Soup au choux (cabbage soup) | Savoy - Dauphiny |
| Tripoux (tripe stuffed sheep feet) | Savoy - Dauphiny |
| Tourte a la viande (chopped pork and veal in pastry) | Savoy - Dauphiny |
| Oeufs a l'auvergnate (poached egg served on cabbage cooked in lard) | Savoy - Dauphiny |
| Potee (cabbage soup with pork meat, turnips, leeks, potatoes) | Savoy - Dauphiny |
| Truffado (potatoes fried in lard season with garlic and cheese) | Savoy - Dauphiny |
| Algot (mashed potatoes, garlic and cheese) | Savoy - Dauphiny |
| Chartreuse (Herb liqueur) | Savoy - Dauphiny |
| Kirsh (Cherry Brandy) | Savoy - Dauphiny |
| Evian (mineral water) | Savoy - Dauphiny |
| pogne (a pastry with eitehr fruit or squash) | Savoy - Dauphiny |
| Biscuit de Savoy (separates sponge cake) | Savoy - Dauphiny |
| Clafouti (cherry tart) | Savoy - Dauphiny |
| Crottin de Chavignol (Round) | Touraine |
| Le Pouligny St. Pierre (Pyramid) | Touraine |
| Le Selles Sur Cher (Cone) | Touraine |
Created by:
craigmcyr
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