Chateau of Echoes

Aperitifs-Drinks served before dinner to stimulate the appetite. Traditionally they have been sweet fortified wines (Banyuls, Muscat, Frontignanc), liqueurs (Porto, Madeira, Samos, Pineau), Vermouth, drinks with a wine base (Martini, Byrrh, Campari), anise-flavored drinks (Pastis, Ricard), whisky, and grain alcohols (gin, vodka, aquavit, sake).

Armagnac-Grape brandy produced in the Gascony region of France that has notes of prune and plum. The best Armagnacs come from the Bas Armagnac (lower Armagnac) district. Unlike the double distillation process for Cognacs, most Aramagnacs are distilled only once and then aged in oak barrels. They are distinguished by designations such as VS, VSOP, and XO, which designate the youngest liquid used in the blend, by the age of the brandy, and by their vintage if the blend of grape juices used in the mix is from the same year.

Baguettes-The classic French bread, it is a crusty, elongated yeast bread made with wheat flour, water, salt, and yeast.

Bechamel sauce-The classic white sauce. Made with butter, flour, milk, and seasoned with nutmeg, salt, and pepper.

Blanquette de veau-A ragout made with veal, leeks, carrots, and onions. The thickening of the sauce is done with egg yolks, cream, and lemon juice. Traditionally it is served with white rice or steamed potatoes and a Saint- Joseph wine.

Boeuf bourguignon-A ragout made using tougher pieces of beef, onions, carrots, bacon, mushrooms, tomato paste, a bottle of red burgundy wine, and seasoned with a bouquet garni and garlic.

Bouquet garni-Sprigs of parsley, thyme, and a bay leaf tied together and used to flavor a recipe. It may also include sage, celery, or rosemary. This “bouquet” of herbs is always withdrawn from the dish before serving.

Braise de boeuf-Braised beef, cooked with onions, white wine, lemon, garlic, diced bacon, and flavored with parsley, thyme, and bay leaf. Braising is a cooking technique in which tougher, less expensive cuts of meat are steamed in a covered pot with very little liquid.

Brioche-Sweet yeast bread made with butter and eggs, it can be baked in different shapes of molds. The dough must go through three periods of rising before being baked.

Bruschetta-An Italian appetizer made of thickly sliced bread, traditionally grilled and rubbed with garlic. It is served with olive oil and salt. Many times it is garnished with tomatoes, herbs, cheese, or other accompaniments.

Buche de Noel-A French Christmas tradition, this pastry is most often made of a thin rolled cake frosted with chocolate, vanilla, or coffee-flavored butter cream, to look like a log, and decorated with meringue mushrooms and almond paste holly leaves.

Carte Noir-A popular brand of French coffee that can be purchased at a grocery store.

Cassoulet-A hearty stew from southwestern France, this ragout mixes white beans and meat in one of three styles: Castelnaudary is made with pork (ham and sausage); Carcassonne is made with mutton and partridge; Toulouse is made with pork, mutton, and local sausage.

Cidre-Hard apple cider. It is fermented without the addition of sugar or yeast. Often identified with the Breton and Norman cuisines and regions of France.

Civet de sanglier-A ragout made from wild boar simmered with red wine; a civet is always finished with the addition of blood from the animal being cooked (or pig’s blood in a pinch) to thicken the sauce.

Confiture-Jam or preserves made with cooked fruit and using sugar as the preserving agent. In France, commercial jams labeled “extra” contain at least 45 percent fruit. Regular confiture must contain at least 35 percent fruit.

Confiture de figues et marrons-Fig and chestnut jam.

Coquilles St. Jacques-Sea scallops. Their season runs from September to May, and there are two varieties: Atlantic or Mediterranean. The classic preparation is served in shells with shallots and mushrooms in a bechamel sauce, garnished with mashed potatoes piped along the edge of the shell.

Cordon Bleu-Founded in 1895, Le Cordon Bleu offers instruction in cuisine and pastry as well as degrees in different areas of hospitality and a Master of Arts in Gastronomy. According to their promotional literature, “The origin of the expression ‘Cordon Bleu’ comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression ‘Cordon Bleu’ was then later applied to mean an outstanding chef.” Le Grand Diplome Le Cordon Bleu may be earned in nine intensive months of study.

Cornichons-These miniature cucumbers conserved in seasoned vinegar are a classic accompaniment for cold and boiled meats, pates, terrines, and are also featured as an ingredient in many sauces.

Creme anglaise-Cream made with milk, vanilla beans, egg yolks, and sugar. Always served cold, it is used as an ingredient in various desserts, as a base for ice cream, and for drizzling over cakes and other sweets.

Creme caramels-A custard or flan cooked in a caramel-lined mold or ramekin.

Creme fraiche-The product of skimming whole milk, this cream is the consistency of sour cream but with a sweeter taste. It is used in many sauces, as a thickening agent in various dishes and as an accompaniment for desserts.

Crepes-Of Breton origin, these flat “pancakes” are made with flour, milk, and either salt or sugar depending on whether they will be used for a sweet or savory dish. Traditionally crepes made with buckwheat flour, galettes sarrasin, or crepes noires, were used for savory dishes and crepes made with white flour were used for desserts. In general, crepes are served simply in France. For lunch or dinner with fillings of ham, cheese, egg, and/or mushrooms. For dessert with sugar, chocolate, fruit, jam, or nutella.

Crepes suzettes-A dessert crepe in which mandarin juice and curacao are added to the crepe batter. It is served spread with butter mixed with mandarin juice and zest, sugar, and curaco, and may be garnished with sections of mandarin and syrup made with mandarin zest. It should never be served flaming.

Croissants-Although associated with France, this crescent-shaped flaky butter pastry is actually of Viennese origin. The best are usually purchased from a pastry maker at a patisserie, as opposed to a baker at a boulangerie. It is generally preferable to eat them plain, although they may be served with jam, baked with ham or cheese, or glazed as a dessert.

Croquembouche-A cone-shaped, tiered dessert, a croquembouche is formed by stacking small caramel-coated cream puffs intermixed with dipped fruits, coated almonds, or sugared flowers and then is surrounded by a cage of caramel.

Croque-monsieur-Grilled ham and gruyere cheese sandwich. The addition of an egg turns the sandwich into a croque-madame.

Digestifs-Alcohol or liqueur served at the end of a meal-traditionally Cognac, Armagnac, or Calvados.

Endives gratinee-Endives wrapped with ham and cooked au gratin in a bechamel sauce.

Espresso-Suffering from much the same weather as the Pacific Northwest, those in northern France and Brittany drink a large amount of espresso. In fact, ordering un cafe- a coffee-in France will get you a shot of espresso served in a demitasse cup.

Filet mignon de porc-Pork tenderloin. May be cooked as one piece, slit and stuffed, sliced and served as medallions, or cubed and used for shish kebabs.

Filets de pintade aux cepes et aux girolles-Guinea fowl filets cooked with porcini and chanterelle mushrooms.

Fines herbes-A mixture of freshly chopped parsley, chervil, tarragon, and chives.

Flamiche aux poireaux-A savory leek and egg tart from the northern French region of Picardy.

Foie gras-The liver of a force-fed goose or duck. Traditionally, these fowl were handfed on corn every day for two or three weeks, mimicking the natural tendency for water fowl to gorge themselves for several weeks before beginning migratory flights, to store excess fat in their livers. Associated with the cuisine of southwestern France, foie gras is also produced in Alsace and in Brittany.

Fruits verger-Orchard fruits: pears, apples, plums, quince, etc.

Galette des rois-This “kings cake” is traditionally served on Epiphany to celebrate the three kings’ visit to the baby Jesus. Made of flaky pastry and filled with frangipane, a fava bean or small ceramic favor is hidden and cooked inside. The person who receives the piece with the prize is king or queen and must choose his or her queen or king. The galettes are usually sold with paper crowns.