WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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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
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| lamproie à la bordelaise
Language: French
Description: "Lamprey in the style of Bordeaux." Lampreys skinned, cut into large chunks and braised in red wine with carrots, leeks and herbs including garlic, the sauce thickened and blended with the blood of the lamprey and poured over the fish and cooked leeks.
Ethnicity: French
Most frequent country: France
Most frequent region: Bordelais
See places: French food and cuisine, Bordelais
See foods and dishes: à la bordelaise
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