This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


game stew

civet de marcassin

Cive is an old word for spring onion, which was once a main ingredient flavouring in a civet, a ragout of game meat made with venison, hare, wild rabbit or boar, along with red wine, a bit of vinegar and the animal’s blood, which thickens the sauce. Today chefs prefer regular onions.

In some coastal areas you may also see seafood civets, which usually means that the seafood is cooked in red wine with onions and bacon.

Soups, stews and casseroles

Text © Dana Facaros

Image by Véronique PAGNIER