Glossary

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a la nacre -  For fish and seafood cooking this is the 1st cooking point, before the « rosé à l’arrête ». This is obtained when reaching the heat point of 55 °C et 56 °C in a very short period of time.  
acquerello -  Acquerello rice belongs to the Carnaroli variety and it is classified as “Extra rice” for its quality. Its grains stay perfectly intact, fully consistent, not sticky and they absorb flavours exceptionally well.
aioli -  Aioli is a Provençal traditional sauce made of garlic, olive oil, and (typically) egg. There are many variations, such as the addition of mustard or, in Catalonia, pears. It is usually served at room temperature.
aligot -  Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic.
amuse-bouche -  An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef's selection alone.
andouillette -  Andouillette is a coarse-grained sausage made with pork (or occasionally, veal), intestines or chitterlings, pepper, wine, onions, and seasonings.
aperitif -  An aperitif (also spelled apéritif) is usually served before a meal to stimulate the appetite.
atelier -  Atelier is the French word for "workshop"

All definitions provided in vialaporte’s glossary have been sourced from www.wikipedia.com