Escoffier At Home

Step-by-step Escoffier recipes from Le Guide Culinaire.

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Glossary

A glossary of common French cooking terms used within this website.

flambé

When alcohol is added to a hot pan to create a burst of flames.

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foie gras

The enlarged liver of an over-fed goose.

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haute cuisine

Literally ‘high cooking.’ Upscale gastronomy involving elaborate preparation and presentation.

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hors d’oeuvre

In English, we call these appetizers.

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loaf sugar

Sugar in bullet-shaped brick form.

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