En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.
Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
Mignonette is a traditional accompaniment to chilled, raw oysters containing a mix of pepper, shallots, and vinegar.
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
There is a long history of sauce in French cooking, dating back to the Middle Ages. In classic French cuisine or ‘cuisine classique’ through to ‘nouvelle cuisine’ in the nineteen seventies and eighties sauces were a major component of most savoury dishes and many of these sauces are derived from what we call the five Master Sauces.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice. It is a staple of many professional kitchens used in sauces such as Chasseur, omelettes, with olive oil, garlic, and basil as a topping for bruschetta and when added to Béarnaise sauce to make Choron sauce, served with fish and seafood.