This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Béarn is a former province covering ⅔ of the Pyrénées-Atlantique department in the south-west. It is now part of the Basse-Pyrénées department. It is known for red, white and rosé wine, made in Béarn, known as Vin du Béarn (AC) and for ouliat, garbure and various pork products. The area is predominantly Basque and stock is reared there.
Most frequent country: France
Most frequent region: Béarnaise in Pyrénées-Atlantique
See places: French food and cuisine, Béarn, Pyrénées Atlantiques
See foods and dishes: à la béarnaise, broutes, broye, cousinette, crespet, cretons, daube a la béarnaise, millas, ouilat, salmis des palombes, sauce béarnaise