- à la Florentine
- French for “in the style of Florence (Italy),” and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with mornay sauce… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la flamande
- À la flamande is French for “in the Flemish style,” indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la financière
- French for “banker's style,” alluding to the expensive ingredients in this French haute cuisine preparation… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Crécy
- A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Conti
- A French term referring to dishes made or garnished with lentils (usually puréed) and sometimes bacon… more
- Posted 7-Mar-2012 in Glossary terms starting with "A"
- à la Clamart
- A French term referring to dishes garnished with peas. It can also refer to a garnish of potato balls… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la carte
- This is a French term, literally translated as “according to the card” (the 'card' is the menu card)… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la broche
- French for “spit-roasted”… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la bourguignonne
- The French term for “as prepared in Burgundy,” one of France's most famous gastronomic regions… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
- à la bordelaise
- A French term meaning “of or from Bordeaux” and referring to dishes served with bordelaise sauce… more
- Posted 6-Mar-2012 in Glossary terms starting with "A"
