Bouillon, Confit, Chateaubriand - all words thrown around the high-end culinary scene daily. But do we really know what they mean? Do we really know what a Gremolata is? Or a Millefeuille?
If you are a little doubtful on any of these then the team over at Francescad have created a really useful list jam packed with explanations to some of the more trickier cooking terms in the industry.
It's really helpful and if you thought Chateaubriand is a French wine, we suggest you take a look.