Jean-Mathieu Rohmer artistically preparing “Amuse Bouche” at L’Auberge de la Fenière PLUS a dictionary of French kitchen terms.

Some French culinary terms that come in handy in a French kitchen: La Balance:  Scale La betterave:  Beet Gazpacho de betterave rouge:  Red beet gazpacho soup Les Cepes:  Porcini mushrooms Un papier parchemin:  parchment paper L’agar-agar en poudre:  Powdered agar La Planche:  Cutting Board Le Dressage:  Plating La Fleur de Corgette farcie:  Stuffed zucchini flower […]