Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.
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.
Mignonette is a traditional accompaniment to chilled, raw oysters containing a mix of pepper, shallots, and vinegar.
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.
Herbes de Provence is a simple mix of herbs one would typically associate with the flavours and cooking of the Provence region of Southeast France. There is no real prescribed mixture and so the mix may contain some or all or the following Savory, Marjoram, Rosemary, Thyme and Oregano. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews.
An amuse-bouche or more correctly in France an amuse-gueule is literally translated as "mouth amuser".