French

[English]

Terms in French 1831-1840 of 10943

Berrichon

[French]

A nickname for Puligny-Saint-Pierre, a cone-shaped, soft, fine-textured, moist goat’s milk cheese with a rind of natural mould and a complex flavour. It may have a coating of charcoal. (AOC).

Berry

/beh-ree/
[French]

Berry is a region and former province south of Touraine equivalent to the departments of Cher and Indre. The province is noted for freshwater fish, especially lampreys, wild game and mutton. Specialities are citrouillat and truffiat.

berton

[French]

A fondue from Savoy made with cheese flavoured with garlic and wine.

beryx

[French]

Alfonsino or (incorrectly) red bream. A deep-bodied fish which may be treated in the same way as true sea breams. It is a versatile fish and may be poached, baked, fried or cooked by any means.

Besace du berger des Alpilles

[French]

A soft goat's milk cheese from the Alpilles in Provence.

besaigre

/beh-seh-gruh/
[French]

An obsolete term used to describe sour wines.

Besançon

[French]

The prefecture of the Doubs department in Franche-Comté, east of Dijon. Chocolate is manufactured there and it is known for its brewing.

besi

[French]

Salted, dried cow's meat, similar to beef jerky, from the Jura. It is also a variety of pear.

Besi

[French]

Besi is a generic term for a number of varieties of winter pears with juicy white flesh. They include Besi d'Héry, Besi de Caissoy, Besi de la Motte. It is also dried meat, similar to jerky.

Besi de Caissoy

[French]

A variety of winter pear with juicy white flesh.