Glossary

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fazzoletti -  Fazzoletti are pasta with a shape of thin square.
featherblade -  The feather blade is a beef cut located in the shoulder. It has a rich gelatinous strip running through it, which releases a complex blend of flavours with a slow cooking.
Ficu -  The Ficu is a typical cheese of the region Sicily, made ​​with milk from goat breed Girgentana. Its uniqueness lies in the coagulant that is added to the dough, the latex of the branches of the fig tree. During ripening, the cheese is wrapped in a leaf of the tree.
filet de bœuf à la bordelaise -  Bordelaise sauce is a classic French sauce named after the Bordeaux wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace, a rich brown sauce made form veal stock.
financiers -  A financier is a small French cake, often mistaken for a pastry. The financier is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour.
Fine dining -  Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restaurateur, than restaurants featuring lower-quality materials. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining restaurants have certain rules of dining which visitors are generally expected to follow often including a dress code.
foie-gras -  Foie gras is a food product made of the liver of a duck or goose that has been specially fattened.

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