Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 7 explications dans les descriptions de plats. L'orthographe de "pied" a peut être été modifiée.

• pied de cheval : large oyster.
• pied de cochon : pig's trotters cooked for several hours in white wine, then breaded and grilled to crunchy, juicy perfection.
• pied de mouton : meaty, cream-colored wild mushroom; also sheep's foot.
• pied de mouton blanc : creamcoloured mushroom.
• pied de porc : pig's trotter.
• pied de porc : pig's foot.
• pieds et paquets : small parcels of mutton tripe, cooked with sheep trotters and white wine.

Il y a aussi 5 descriptions de fromage débutant par "pied". L'orthographe de "pied" a peut être été modifiée.

• Pélardon (France) : a cheese from the Languedoc-Roussillon region. It is a traditional cheese made from goat's milk. It is round soft-ripened cheese covered in a white mold.
• Piave (Italy) : a cow's milk cheese with a dense texture, without holes. It has a slightly sweet flavor and it is straw-yellow.
• Picodon (France) : a goat's-milk cheese made in the Rhône valley region. Young the cheese has a soft white rind and has a gentle, fresh taste. If aged for longer, the cheese has a golden rind with a much harder centre and a more concentrated flavour.
• Picón Bejes-Tresviso (Spain) : a blue cheese from Cantabria. It's made with a mixture of cow's, sheep's and goat's milk.
• pyramide (France) : The generic name for chèvre, or fresh goat's milk cheese, uncooked and unpressed, shaped in a small truncated pyramid; this type of cheese is very white, soft, crumbly, and delicate in flavor, becoming sharper if allowed to mature; it is sometimes covered with vegetable ash to keep it from drying out.