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À la ?
What follows is a brief list of menu terms, that, when applied to the name of a dish mean "in the style of..." Often the definition does take into account local foods, as
with dishes served "à la perigourdine," or with the truffles for which France's perigord region is famous. Other times, the connection is not so clear. Almost all of these terms might be used fairly loosely by different chefs or have evolved over
time into something that isn't all that regional, but French menus are filled with attributions like this, preserving at least the myth of regional origins.
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à l'alsacienne
- with one or a combination of sauerkraut, ham, and sausage
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à la basquaise
- garnished with fried cèpes, minced Bayonne ham, and potatoes Anna (thin potato slices, buttered and baked in a mold)
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à la bordelaise
- usually served with a sauce made of red or white wine and bone marrow, but also might include dishes made with cèpes or dishes garnished with potatoes and artichokes
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à la bourguignonne
- braised in red wine and garnished with mushrooms, small onions, and finely diced bacon lardons
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à la bretonne
- with a garnish of white beans that have been simmered in stock and then sprinkled with parsley
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à la champagne
- made with Champagne
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à la languedocienne
- served with a garlic sauce and garnished with eggplant, tomatoes, and cèpes
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à la lyonnaise
- with onions
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à la normande
- usually this is applied to fish garnished with shellfish, mushrooms, and truffles and served in a cream velouté sauce
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à la parisienne
- garnished with potatoes that have been scooped into nut-sized balls, tossed in veal gravy, and sprinkled with parsley
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à la perigourdine
- with a garnish of truffles and, sometimes, the addition of foie gras
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à la provençale
- made with garlic and, often, tomato
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