Affinage
I’d never heard of the word “affinage” until I started to learn about the world of cheese. Obviously the French would invent this term and elevate this process to an art form because no country in the...
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Heaven in a demi-tasse
A guest blogpost by Brendan Howley The FoP blog is open to all. Kindly submit your post to info@flavorsofparis.com. Merci! There’s an office building in Paris which belongs to one of the less...
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Bouquet Garni
Blame the wonderful pot au feu Michael made Saturday for this Monday Mot, a two-fer! A pot au feu is much more than a traditional French country stew: this triumph of simple cooking cuts across class...
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Civet
If you’re cooking and you’ve got your game on then you might just be making a civet—a French stew of furry game or fowl, the famous “jugged hare” in English. Typically civet is a winter dish made with...
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Picasso & the Gestapo
Another guest post by Brendan Howley The first time I spent in Paris was a blustery March, out of season and dour; the city gathered itself for spring, hinted at in the cross-winds rising off the Seine...
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What a friend we have in cheeses
What a friend we have in cheeses “Each sort of cheese reveals a pasture of a different green, under a different sky.” ——Italo Calvino The foggy Saturday morning rains had come in veils, like the...
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Sous Vide
Sous Vide is the French culinary term for “under vacuum,” a cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. Slow cooked for an extensive...
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Au Jus
We’ve all heard of Roast Beef ‘au jus’. As former resto servers and food worshipers, we (Lisa & Michael) have been asked for ‘some more au jus’. It’s a minor pet peeve that this is the improper...
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Pourriture Noble
Pourriture Noble: noble rot, mold responsible for the honey-like quality of dessert wines such as Sauternes, Botrytis cinerea You may find a higher percentage of wine related terms in this space as...
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Les Plats
If your French isn’t that good, beware the French menu! We are so used to calling the main course the Entrée in English, that we are certain its the same the world over. Think again. In France,...
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