Your Friday French Fundamentals: A Cheval

October 25th, 2013

A cheval [a ʃval] The mix-up: If you see cheval (horse) on a menu, you might be inclined to skip the dish. Actual meaning: A cheval means “on horseback”. The phrase describes any dish topped with a fried egg, as in a steak à cheval: a sunny side up egg “riding” a (beef) patty. Food for thought: Watch out for steak DE cheval or steak chevalin if you are wary of horse meat.   Have you come across some unruly French words? Please share them


Your Friday French Fundamentals: Des Prunes

October 4th, 2013

Pru·nes [pryn] The mix-up: English speakers who hear des prunes may assume French people are talking about dried plums. Actual meaning: Une prune is the original French name for the fresh fruit. A dried plum is un pruneau. Food for thought: In a figurative sense, des prunes is equivalent to peanuts, as in compter pour des prunes: to count for nothing.   Have you come across some unruly French words? Please share them in the comments or send us an email and we’ll feature them


Your Friday French Fundamentals: Et Avec Ceci?

July 26th, 2013

Et avec ceci? [e a.vɛk sə.si] The mix-up: The French shopkeeper’s insistent Et avec ceci? can be puzzling to English speakers, who sometimes report hearing Et avec saucisse? (And with sausage?). Actual meaning: Usually asked in a sing-song way, Et avec ceci? will accompany each item you are served. Literally “And with this?”, it is just a prompt for “Would you like anything else with this?”. Food for thought: Et avec ceci is sometimes followed with Ca sera tout? (Will that be all?). If you’ve bought


Your Friday French Fundamentals: Un Bon Vivant

July 19th, 2013

bon vi·vant [bän-vē-ˈvänt] The mix-up: Literally one who lives well; sometimes used in English as a synonym for glutton. Actual meaning: Someone who shows refined taste especially in food and drink. Food for thought: Where food and drink are closely associated with joviality, a bon vivant is considered good company.   Have you come across some unruly French words? Please share them in the comments or send us an email and we’ll feature them in later posts.


No Ingredients Were Harmed: Vegetable Tian

July 11th, 2013
Tian Ingredients

As much as classic French cuisine relies on the “mother sauces”, the bounty of summer vegetables calls for lighter, more delicate touches. Enter fresh herbs – delicate French thyme, in particular, instantly evokes a warm afternoon in Occitania. It is my favorite way to make tomatoes, zucchini, and eggplant reach their true potential. So why isn’t this a recipe for ratatouille? Few realize that ratatouille is not quite the “set it and forget it” dish that it is made out to be; in fact, each ingredient


Your Friday French Fundamentals: Bio

June 28th, 2013
Logo Agriculture Biologique

bio [bjɔ] The mix-up: The popular “bio” signs at French markets and shops might have left you wondering whether most of the produce was bio-engineered in a lab. Actual meaning: “Bio” is short for biologique, which means organic. A magasin bio is a health food store. Food for thought: In France, look for the AB (Agriculture Biologique) label, which certifies that producers – from farmers to bakers and even wine makers – adhere to organic standards.


What a Good Way of Life!

June 21st, 2013
Incredible food, wonderfu wines, and enjoyable company

Enrich, interact, explore, and have an unforgettable time in the process; this is Food Pyrenees in a nutshell. For our mise en place, we crafted a week-long menu of exceptional food and wine, sought out the dedicated artisans who keep France’s culinary traditions alive, and drove down every tree-lined road in the Lèze valley. These ingredients are all so welcomingly familiar to me, and yet I am still taken aback by the final effect, as was the case when I led our Foodie’s Field Trip


Formule Complete

June 10th, 2013
Toulouse, la Ville Rose, Garonne

Let Food Pyrenees take you on a relaxing, informative, sensational culinary and cultural tour of southwest France.


Semaine a la Campagne

June 10th, 2013

Join us for a six-day culinary journey in the rich, yet unspoiled Ariège, and discover the heart of French gastronomy.


Chef Jean-François Martin

June 7th, 2013
Chef Jean-François Martin

  30 years culinary experience Trained at Lapérouse, cradle of classic French cuisine in Paris Owner and Chef de Cuisine, Auberge de Fountescut, since 2004 “Taste, taste, taste! Experiment and rediscover the pleasure of food! My Observations Even as we enjoy unprecedented access to products, techniques, and knowledge, we delegate our diet to industrial companies for comfort and time-saving. The consequences are disastrous: bland, standardized tastes, the consumption of overly sweet and/or fat foods at any time of the day, all leading to the lost

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About Us

Food Pyrenees is a boutique culinary travel company specializing in all-inclusive field trips to Southwestern France for curious foodies. Our blog, The Dish, offers food for thought by tour curator Aurelie Brown.

Aurelie Brown