A la mode is a French term meaning, "in the current style or fashion". It describes a dish of beef marinated in red wine and herbs, browned and then slowly braised with onions and carrots. It is served with a sauce made from the marinade. A dish he called ‘boeuf a la mode’ was served by the famous 18th century chef Marin in 1732, and there was also a restaurant named 'Boeuf a la mode' founded in 1792 in Paris, and in 1850 a restauranteur named Duval served his customers ‘boeuf a la mode’ and claims to have created it. All are similar but not quite the same as the dish as served today.
The term can also be combined with the name of a town or region, denoting a specialty of that area. (i.e. tripe a la mode de Caen, chicken a la mode de Sorges).
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.