- Restaurant review: Wm. Farmer and Sons in Hudson
- There's humor in using Farmer's fancy French training on former poor man's food, so canned Burgundy snails and crawfish, though a smidge chewy, sprawl over crostini in a citrus-orange sauce Bigarade, the usual domain of duck a l'orange. Getting down ...
- Duck with marmalade and mash
- During the brief bitter orange season in Provence, duck is served with a syrupy sauce bigarade (the Provençal name for these oranges).
- Traditional tastes with a trendy twist
- WHILE TRADITIONAL Thai desserts remain popular among the elderly and middle-aged, youngsters tend to shy away from banana leaf-wrapped treats and coconut-infused puddings in favour of more Western sweets such as cupcakes with fancy icing.
- Jo Malone: The Herb Garden
- Top notes of bigarade and petitgrain are brought to live with a citrusy twist, exposing the heart notes of sorrel, lemon thyme and rosemary. Underneath it all, a base of verdant geranium leaves and earthy moss form a backdrop for the fresh lemon scent.
Bigarade is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Bigarade books and related discussion.
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