Glossary

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Vacherin -  A Vacherin is a frozen dessert made of meringue, vanilla ice cream and raspberry (or other fruit) sorbet and decorated with Chantilly cream.
velouté -  A veloute is a soup which has been thickened with eggs, butter, and/or cream.
ventrèche -  Ventrèche is an unsmoked, salt-cured bacon from the Gascony region of Southwest France. Ventrèche is made from pork belly that has been rubbed with salt, spices and garlic before hanging to dry.
viennois chocolate -  A Viennois Chocolat is a hot chocolate drink topped with whipped cream and sometimes sprinkled with cacao.
Vitello tonnato -  is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.

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