On the
French Riviera, the goodness of the sea and the earth is harvested all
year round. Even in the heart of winter, the cuisine retains its festive
appearance with its fresh vegetables, its fleshy fruits and wide range
of spices and herbs. Now you can
print this page to understand what you can eat at a restaurant.
If you click on the images on the two
columns you can look at bigger pictures and you can buy them (or others
like them).
|
La to
Lo
French Riviera
Foods Dictionary |
labre
cuckoo wrasse |
lait
milk |
lait de noix
de coco
coconut milk |
laitue
ettuce |
langouste
lobster |
langoustine
Dublin Bay prawn; |
laurier
bayleaf |
laurier
laurel lea |
lavande
lavender |
légume
vegetable |
à levain
to leaven |
levure
yeast |
levure de
boulanger
baker's yeast |
liche
albacore |
liege
cork |
lotte de mer
angler-fish |
louche
ladle |
loup
sea bass |
|
|
|
Ma
to Mu
French Riviera
Foods Dictionary |
maïs
corn |
maïs
maize |
à malaxer,
pétrir
to knead |
mandarine
tangerine |
marjolaine
marjoram |
marmite
cooking pot |
marron
chestnut |
mélisse
lemon balm |
melon
cantaloup |
menthe
mint |
merlan
whiting |
mérou
grouper |
mesclun Niçois
mixture of lettuces |
miel
honey |
moelle
bone marrow |
morille
morel |
mortier
mortar |
morue
cod, salt |
moule
mussel |
moutarde
mustard |
mouton
mutton |
muge
mullet |
mûr
ripe |
mûre
blackberry |
|
