The first word to be featured on this monthy post on cultinary terms is à la Nage – which directly translated from French means ‘In the Swim’, which refers to the method of poaching.
Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture. When making a court bouillon to use for cooking à la nage, you should cut the vegetables in a decorative manner, such as julienne style. The most notable of these dishes is lobster à la Nage.