Glossary R
Regional Brew refers to a brewery with the capacity to brew betwen 15,000 and 2,000,000 barrels per year.
Regional Cooking in France refers to the style of cooking of the various French regions with each region having their own particular cuisine, specialties and recipes.
France has twenty-two (22) regions namely:
Alsace
Aquitaine
Auvergne
Basse-Normandie
Burgundy
Brittany
Centre
Champagne-Ardenne
Corsica
Franche-Comté
Haute-Normandie
Île-de-France
Languedoc-Roussillon
Limousin
Lorraine
Midi-Pyrénées
Nord-Pas-de-Calais
Pays-de-la-Loire
Picardie
Poitou-Charentes
Provence-Alpes-Côte d'Azur
Rhône-Alpes
Regional Specialty Brewery refers to a regional scale brewery whose flagship brand is an all-malt or speciality beer.
Reglisse / Réglisse is the French word for "liquorice (licorice)", as in Bâton de Réglisse or liquorice stick.
Licorice (Glycyrrhiza glabra) is a flavorful herb that has been used in food and medicinal remedies for thousands of years. Also known as "sweet root," licorice root contains a compound that is about 50 times sweeter than sugar.
Reherl is a Bavarian word for chanterelle
English: Lifted / Deutsch: Gelüftet / Español: Revelado / Português: Revelado / Français: Soulevé / Italiano: Rialzato /
Releve is the French word for "Appetizers" similar to entree, however there is a difference between the two (2) wherein Releves are more voluminous, are usually braised, poeled, poached or roasted, while the entrees, consisting of smaller pieces, are chiefly sauted, poached, or grilled. Releve, in the menus of old fashioned dinners a la Francaise is said to be generally twice, if not thrice as numerous as the entree. Releve is also the French for water ice.