Chaudfroid

A French dish of cooked fish, meat, poultry or game coated in a thick béchamel or brown sauce. It acquired its strange name (meaning 'hot-cold') because traditionally the sauce is poured on while hot, and the dish served when cold.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.