DOCSLIB.ORG

21086 Menu Um Scheierhaff

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
21086 Menu Um Scheierhaff 1 Les entrées froides / Cold starters / Kalte Vorspeisen /2 Portion Portion Les plats de nos régions / Our regional dishes / Gerichte aus der Region Médaillon de foie gras de canard, pomme confite, petite poire au beurre de caramel salé 13,00E 19,00E Confit medallion of duck, crystallized apples, little pear with salted butter-scotch Côtes de porcelet rôties sauce à la bière, Spätzle 18,00E Entenstopfleber-Medaillons mit kandierten Äpfeln und kleinen Birnen Roasted piglet ribs with beer sauce, Spätzle an gesalzener Karamellbutter Gebratene Rippchen an Biersauce und Spätzle Religieuse revisitée aux crabes, mousse d’agrumes, salade d’herbettes 15,00E Suprême de volaille au riesling, ragoût de fèves des marais 22,00E Cream éclair revisited with crabs, citrus fruits mousse and herb salad Roast Breast of chicken with Resling, stew of broad beans Krabbenfleisch im Teigmantel, Mousse von Zitrusfrüchten und verschiedenen Blattsalaten Geflügelbrust mit Rieslingsauce, dazu Saubohnen Marbré de joue de porc et queue de bœuf, vinaigrette douce à la moutarde violette 14,00E Marbled of pork cheek and beef tail, sweet vinaigrette with purple mustard Bouchée à la reine, pommes frites 15,00E Schweinewange und Ochsenschwanz mit süsser Vinaigrette und violettem Senf Light pastry shell filled with a Veal ragout, French fries Königinnenpastete gefüllt mit Kalbragout und Pommes Frites Tartare de légumes et saumon fumé, fusette à la tomate, coulis de cresson 14,00E Vegetables and smoked salmon tartar, little French stick with tomato, watercress coulis Geräucherter Lachs an Gemüsetartar, Tomatenrolle und Kressepüree Desserts et fromages/ Desserts and cheese / Desserts und Käse Les entrées chaudes/tièdes / Hot and warm starters / Warme Vorspeisen L’assiette de fromages AOC 10,00E Plate of AOC cheese Craquant de langoustines à la betterave, roquette au parmesan, coulis de radis sauvage 26,00E Käseauwahl Cracking of langoustine with beetroot, roquette salad with parmesan, wild radish coulis Knusprige Langustinen a la betterave mit Rucolasalat und Parmesan «Samoussa» au chocolat boules glacées à la noix de coco torréfiée 13,00E und naturbelassenem Rettichpüree «Samoussa» with chocolate ice cream and roasted coconut Râble de lapereau façon Wellington, quelques champignons poêlés, jus brun monté au foie gras 21,00E “Samoussa” mit Schokoladeneiskugeln und gerösteter Kokosnuss Saddle of young rabbit Wellington way, some fried mushrooms, brown juice with Foie Gras Kaninchenrücken Wellington mit in der Pfanne gebratenen Champignons Duo de crèmes brûlées à l’amande douce et pistache, rose des sables caramélisées 12,00E und braunem Stopfleberjus Duet of crème brulée with sweet almond and pistachio, caramelized “rose des sables” Zweierlei von Crème brulee mit Mandeln und Pistazien und karamellisiertem Rosensand Velouté de cèpes, julienne de lard grillé, brunoise de marron 13,00E Cream of boletus soup, julienne of fried bacon, chestnut dices Le tiramisu «tout choco» 13,00E Steinpilzveloute, Gemüsesuppe mit gegrilltem Speck, Maronensuppe Tiramisu «all chocolate» Tiramisu “alles Schokolade” Les viandes / Meats / Fleischgerichte Briochette «façon pain perdu» crème glacée au pruneaux et armagnac 12,00E Carré d’agneau rôti, ail rose Lautrec en chemise, tatin de tomate, jus corsé au romarin 50,00E Pour 2 personnes, tranché devant vous, 25 min. d’attente Little brioche «French toast way», ice cream with prunes and Armagnac Roast Rack of Lamb, Lautrec pink garlic, tomato tatin, strong juice with rosemary Briochette “verlorenes BroT” mit Pflaumen- und Armagnaceiscreme (For 2 people, sliced in front of you, 25 min. of waiting) Geröstetes Lammkarree mit rosa Lautrec-Knoblauch, gestürzter Tomate und kräftigem Rosmarinjus Sélection de Glaces et Sorbets sur biscuits soufflés aux amandes 8,00E (für 2 Personen, tranchiert am Gästetisch, 25 Minuten Wartezeit) Selection of ice creams and sorbets with souffleed biscuits of almonds Auswahl von verschiedenen Eis- und Sorbetspezialitäten auf Biskuitsoufflés mit Mandeln Le traditionnel filet de bœuf façon Rossini, pomme Darphin 29,00E The traditional Fillet of Beef, Rossini way, Darphin potato Tarte du jour 6,00E Traditionelles Rinderfilet nach Art Rossini mit Dauphinkartoffeln Tart of the day Mignon de porc mariné à la papaye, éclats de pistaches torréfiés, purée de potiron, jus demi glace 20,00E Kuchen des Tages Roast Pork Fillet marinated with papaya, splinters of roasted pistachios, pumpkin puree, and brown juice Crumble d’ananas «retour des Antilles», coulis de framboise et quenelle à la vanille Bourbon 12,00E Mariniertes Schweinemignon mit Papaya, gerösteten Pistaziensplittern und Pineapple crumble «come back of the West Indies», raspberry coulis and vanilla Bourbon quenelle Kürbispüree und einem Demiglacejus Ananascrumble “zurück von den Antillen” auf einem Erdbeerspiegel mit Bourbon Vanilleeis Parmentier de canard «à notre façon» 19,00E Nougat glacé au miel d’acacia, gingembre et citron vert, petit sablé cacao et sauce au chocolat 12,00E Shepherd’s pie of Duck «à notre façon» Iced nougat with acacia honey, ginger and lime, cocoa shortbread biscuit and chocolate dressing Entenauflauf nach Art des Hauses Nougateis mit Akazienhonig, verfeinert mit Ingwer und Limonen, Pavé de biche, pomme de terre écrasé aux marrons, compotée d’oignons rouge 24,00E Schokoladenküchlein mit Schokoladensosse Pan fried doe, crushed potato with chestnuts, stewed red onions Stück vom Reh mit Kompott von roten Zwiebeln und Maronen-Kartoffelbrei Pensez à réserver pour vos anniversaires, baptême, communions, mariage, Les poissons / Fish / Fischgerichte réunion de famille ou toute autre manifestaion Trio de sole en sucette, «coulis de langoustine, jus de bœuf corsé, citron vert et miel» 26,00E Sur lit d’épinards étuvé au beurre doux Veuillez contacter Aurélia Luquain au (+352) 26 35 42-505 / [email protected] Lollipop of Sole Trio, «langoustine coulis, strong beef juice, lime and honey» ou Cécile Egret au (+352) 26 35 42-516 / [email protected] on steamed spinach with sweet butter Seezungentrio “Langustinenpüree, kräftiger Rinderjus, Limonen und Honig” Auf einem Spinatbett mit süsser Butter überlassen Filet de saint Pierre poêlé, carottes jaunes confits, pommes vitelotte, jus au vieux Bordeaux 28,00E Roasted fillet of John Dory, crystallized yellow carrots, vitelotte potato, old Bordeaux juice Petersfisch aus dem Ofen mit kandierten gelben Karotten und Vitelottekartoffeln, Bordeauxjus Menu Enfant (une boisson comprise) 10,00E Children’s menu (soft drink included) / Kindermenü (Getränk inklusiv) Médaillon de lotte sur lit de fenouil, compotée au porto, marmelade de rhubarbe acidulé 23,00E Medallion of devilfish on fennel, stewed with porto, marmalade of slightly acid rhubarb Seeteufelmedaillon auf einem Fenchel-Portweinkompott mit herber Rhabarbermarmelade Hamburger maison / House Hamburger / Hamburger des Hauses Tarte fine de Saint Jacques, cannelloni aux poivrons rouge, vinaigrette aux petits légumes 28,00E Ou / or /oder Fine tart of scallop shell, red pepper cannelloni and little vegetables vinaigrette Petersfisch im feinen Teig mit kleinem Gemüse und roten Pfeffer Canneloni Poisson pané, frites et sauce rémoulade Pan-fried breaded Fish, tartare sauce and french fries / Panierter Fisch mit Remoulade und Pommes Frites Les plats végétariens / Vegetarian dishes / Vegetarische Gerichte Ou / or /oder Aumônière de légumes au gingembres confit et tofu 14,00E «Aumônière» of vegetables with crystallized ginger and tofu Pâtes à la bolognaise / Bolognaise Pasta / Bolognaise Nudeln Gemüsetäschchen an Ingwerconfit und Tofu Et / and /und Poêlée de champignons, luté au pavot, ail et fine herbes, au noilly prat 14,00E Frying pan full of mushrooms, puff pastry of poppy, garlic and mixed herbs, with noilly prat Glace ou sorbet ou tarte du jour Gebratene Champignons, Pfefferhut, verfeinert mit Knoblauch und verschiedenen Kräutern, noilly prat Ice cream or sorbet or tart of the day / Eis oder Sorbet oder Kuchen des Tages.
Load more

Recommended publications
  • In Pursuit of Garlic
    “Of all the authors of articles and books liz primeau liz written over the years about garlic, Liz Primeau’s In Pursuit of Garlic is supreme.” chester aaron, author of The Great Garlic Book su “Finally we get another fine piece of written work from pur it o n f Liz Primeau! The power of garlic takes on new meaning with this i book. You will not look at a clove of garlic the same ever again.” Mark cullen, gardening expert and writer-broadcaster www.markcullen.com “Incredibly well researched, with a wealth of information ALIC on this magical plant and great recipes too, this book will certainly find a valued place in my culinary library.” ALIC inpursuit of John Bishop, chef-restaurateur and author of AN INTIMATE LOOK AT THE Simply Bishop’s: Easy Seasonal Recipes DIVINELY ODOROUS BULB liz priMeau is the author of My Natural History and the bestselling Front Yard Gardens. She is also the founding editor of Canadian Gar- Liz Primeau dening magazine and gives talks about gardening across North America. She lives in Mississauga, Ontario. $19.95 www.greystonebooks.com Cover design by Heather Pringle Cover photograph by Julie Mcinnes/Getty Images Printed in Canada on fsc-certified paper Distributed in the U.S. by Publishers Group West Ebook also available Garlic.Cvr.Final.indd 1 12-01-11 3:42 PM In Pursuit of Garlic Garlic.Int.05.indd 1 12-01-11 3:43 PM Garlic.Int.05.indd 2 12-01-11 3:43 PM rsuit pu o in f ALIC AN INTIMATE LOOK AT THE DIVINELY ODOROUS BULB Liz Primeau d&m publishers inc.
    [Show full text]
  • The Labelling of Food in Ireland 2002
    The labelling of food in Ireland 2002 Item Type Report Authors Food Safety Authority of Ireland (FSAI) Rights Food Safety Authority of Ireland Download date 26/09/2021 09:26:40 Link to Item http://hdl.handle.net/10147/44813 Find this and similar works at - http://www.lenus.ie/hse The Labelling of Food in Ireland 2002 in Ireland The Labelling of Food The Labelling of Food Sábháilteachta Bia na hÉireann in Ireland 2002 Mainistreach, Sráid na Mainistreach Íocht., ha Cliath 1 300 01 fsai-label Cover inside 19/3/02 12:05 pm Page 1 The Labelling of Food in Ireland 2002 Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Telephone:+353 1 817 1300 Facsimile: +353 1 817 1301 E-mail: [email protected] Website: www.fsai.ie ©2002 ISBN 0-9540754-0-4 17221-fsaiLabellingReport-Sec 1 22/3/02 10:42 am Page 1 CONTENTS FOREWORD 1 1. INTRODUCTION TO IRISH AND EUROPEAN LAW 3 1.1 Irish legislative process 3 1.2 European Union legislative process 3 1.3 Laws of the European Union 4 1.4 Irish law implementing European Union law 5 1.5 Commission Green and White Papers 5 2. INTRODUCTION TO LABELLING 7 2.1 Where can I find the rules on labelling? 7 2.1.1 General labelling provisions for foodstuffs 7 2.1.2 Other labelling requirements for specific foodstuffs 7 2.1.3 The Codex Alimentarius Commission 8 2.2 How to use this guide 8 3. GENERAL LABELLING REQUIREMENTS IN IRELAND 9 3.1 Scope 9 3.1.1 When do the labelling rules apply? 9 3.2 Definitions 9 3.3 General requirements – labelling must not mislead the consumer 10 3.4 Language 11 3.5
    [Show full text]
  • Catalogue 2018
    CATALOGUE 2018 Semences de culture biologique www.biaugerme.com PRÉSENTATION DU BIAU GERME rée en 1981 en Lot et Garonne, le Nous vous proposons d’associer au potager groupement d’intérêt économique des plantes aromatiques et des fleurs aussi rassemble des paysans et belles qu’utiles, certaines classiques, d’autres paysannes autour de la production plus sauvages. Cde semences potagères, florales, aromatiques Enfin, cultiver des engrais verts vous et engrais verts en agriculture biologique. permettra de fertiliser vos plates-bandes Venant d’horizons divers, nous mettons en naturellement, ou encore d’attirer les insectes commun nos forces et notre expérience du pollinisateurs. travail de la terre. La production de semences Pour certaines variétés de notre catalogue, est réalisée sur un ensemble de 11 fermes, nous sommes mainteneurs officiels et donc éloignées les unes des autres pour éviter les garants de leurs caractéristiques. croisements. En cultivant à votre tour les semences Dans nos jardins à la belle saison, c’est dès la paysannes, vous pouvez contribuer à leur fin de l’été que nous rejoignons le bâtiment sauvegarde. De nombreuses initiatives de du Biau Germe où nous réalisons ensemble le préservation de la biodiversité cultivée conditionnement et la commercialisation des existent aujourd’hui, regroupées au sein du semences. Réseau Semences Paysannes, de l’association Soucieux de conserver la biodiversité cultivée Croqueurs de Carotte, des Maisons de vivante, nous avons privilégié de produire des Semences et d’autres. graines de variétés anciennes, obtenues par Et n’oubliez pas que le jardinage a été, depuis des méthodes de sélections naturelles sans toujours, un art, qui demande un minimum aucun hybride F1, librement reproducti-bles.
    [Show full text]
  • Mar Dinner 2019 Menu Web
    March Dinner Menu Ingredients of the Season LOCH FYNE ROCK ROSE GIN LAVENDER MAYURA Salmon and Oysters Nestled in a quiet village deep in SORREL WAGYU Ethically sourced and harvested from cool, Award-winning Mayura Full blood the Highlands of Scotland is Stellar now has its very own living clear waters of Scotland’s West Coast, Dunnet Bay Distillery. Its highly Wagyu beef is from the pristine herb garden. Try a ‘trip to the Lime Stone Coast in South Loch Fyne salmon is smoked using acclaimed Rock Rose Gin is garden’ and taste a selection of Australia. Mayura is a single source generations-old artisanal methods and is avoured with botanicals such as farm which means the Wagyu herbs including lemon meringue renowned for its quality. Loch Fyne oysters sweet cicely, which brings lovely remain there for all their lives. e are individually size graded, puried in liquorice and aniseed notes, bog scraped with Lavender sorrel. feed is also all grown on the farm ltered seawater and dispatched live. myrtle for its herbal avour and and they have a special grain mix which includes chocolate. All this e avour of the oysters vary from salty nally apple mint with a slightly contributes to this Wagyu achieving sweeter mint to taste. to almost sweet between seasons. the highest possible marbling score of 9 plus. KAMPOT GREEN STURIA FROMAGES MON HOKKAIDO UNI since 1960 PEPPERCORNS e ban on harvesting sea urchins CAVIAR Hervé Mons is a third generation Kampot pepper corns from Sustainably produced in the aneur, and one of France’s most in the Shakotan area of Hokkaido is Cambodia grow best at foot of the Bordeaux region of France, Sturia respected and award-laden cheese usually lifted in June.
    [Show full text]
  • Press Kit La Flibuste - Martin’S Port Marina Baie Des Anges
    Press kit La Flibuste - Martin’s Port Marina Baie des Anges Posted like a guard at the entrance of the port of Marina Baie des Anges, the restaurant la Flibuste has undergone many changes since it was taken over by Roger Martins some 17 years ago. Involved with local businesses for the past three decades, this enthusiastic entrepreneur has devoted all of his energies in the restaurant, which he has endeavoured to elevate to the higher rungs of high-end catering over the years. 3 Press kit Along with his two sons, Enzo and Ryan, who work under Tony Lefraçois, head water formerly employed by La Roya in Corsica, Roger Martins, Master Restaurateur, has brought yet more refinement to his establishment by renovating and modernising the entire dining room with furniture by Collinet. The terrace, which is very pleasant in the warm season, has been extended, and a space called “Salon Martin’s”, next to the impressive mural wine cellar, is a favourite venue for patrons sharing a cup of tea or drinks among friends. Tony Lefrançois, Press kit 4 The flavours of Eugénie Béziat The young 34-year old from Toulon (although she is originally from Gabon, having spent her entire childhood in Africa), makes her debut here as a chef, after three notable years as head manager under star-rewarded chef Yann Le Scarvarec at La Roya of Saint-Florent. 5 Press kit “I was pursuing literary studies at the University of Toulouse when a meal by Hélène Darroze in Paris cause me to experience such intense emptions that I decided to change career” explains Eugénie.
    [Show full text]
  • Lexique Agroalim FR-ANGL-CH Déc 2013
    Lexique agroalimentaire France Agrimer réalisé avec UBIFRANCE CHINE version décembre 2013 Appellation d'origine géographique / Français Anglais Chinois Pinyin Type de produit Commentaire Expert Mention d'étiquette % de cacao minimum minimun of % cocoa 最低可可含量% zuì d ī k ě k ě hán liàng Mention étiquette acidifiants : acide citrique et acidifying : citric acid su ān huà jì:níng méng su ān hé Additifs, Produits chimiques, 酸化剂：柠檬酸和酒石酸钾 tartrate de potassium and potassium tartrate ji ŭ shí su ān ji ă arômes et conservateurs emulsifiers : soy émulsifiants : lécithine de soja, rŭ huà jì ：dà dòu ru ăn lín zh ī - lecithin, mono- and 乳化剂：大豆卵磷脂- Additifs, Produits chimiques, mono et diglycérides d'acides zh ī fáng - su ān h ē g ān yóu er diglycerides of fatty 脂肪一酸和甘油二酸脂 arômes et conservateurs gras zh ĭ acids mentions obligatoires mandatory labelling 必须标注项目 bì x ū bi āo zhù xiàng mù Mention étiquette service qualité service quality 质检部门 zhì ji ăn bù m ēn Mention étiquette "Ne pas utiliser" "Do not use" 不用 bú yòng Mention étiquette "riche en" "rich in" 富含 fù hán Mention étiquette "source de" "source of" 源于 yuán y ú Mention étiquette x % apple and x % x % pomme et x % prune （x% 苹果和x% 李子）x % píng （ gu ŏ hé x % l ĭ z ĭ ） Mention étiquette plum palme palm 棕榈 zōng l ǚ Fruits, légumes et fruits secs colza rapeseed 菜籽 cài z ĭ Fruits, légumes et fruits secs tournesol sunflower 向日葵 xiàng rì kuí Fruits, légumes et fruits secs karité shea 乳油木 rŭ yóu mù Fruits, légumes et fruits secs "made from "à base de concentré de …" 浓缩 nóng su ō Mention étiquette concentrate
    [Show full text]
  • Fedco Seeds 2008Items
    FEDCO 1978-2008 30 Years of Spring Fiction 2 Ordering information Fedco Goods offered Descriptions Order Discount Ordering Shipments Division begin form deadline deadline Seeds vegetables, flowers, & herbs page 11 page 70A none mail & fax: Mar. 21 January 8–April online only: Aug. 29 January 8–Sept. Moose Tubers seed potatoes, onion sets page 99 page 70C February 22 March 14 early April–early May Organic soil amendments, cover crops, page 107 page 70E none none year-round Growers Supply tools, supplies & books Our FEDCO TREES catalog, available in October, lists fruit trees, berry bushes, ornamentals, perennials and tender bulbs. Our FEDCO BULBS catalog, available in June, lists fall-planted flowerbulbs and garlic. Full Index on Back Cover Fedco Facilitation A Fedco Primer for New Friends and Old phone: (207) 873-7333 Fedco has four divisions: Seeds, Moose Tubers and Organic Growers email: [email protected] Supply, Trees, and Bulbs, and sends out three catalogs annually. We work out •Regular phone hours: Jan.-April, Mon-Fri, 9am-5pm. We are of two warehouses on the Bellsqueeze Road in Clinton, Maine. Our business available at irregular hours the rest of the year. Contact us to: office is in nearby Waterville. We do not have a retail store. We deal • Request more catalogs or order forms exclusively by mail, fax and internet orders except during designated pickup • Get answers to ordering questions and public sale days, our annual excursion to the Common Ground Country • Receive freight quotes and prices for bulk Fair, and periodic visits to other special events. quantities for Moose Tubers & In our part of the world frosts can occur nine months of the year and the Organic Growers Supply ground remains frozen for about five months from late November until • Get your growing questions answered mid-April.
    [Show full text]
  • À La Reconquête Du Fleuve
    PARISAEROPORT.FR PARISWORLDWIDE À LA RECONQUÊTE DU FLEUVE RECLAIMING THE RIVER FREE MAGAZINE MAGAZINE OFFERT OFFERT MAGAZINE • 2019 COUPS APRIL AVRIL / DE CŒUR / FAVOURITES MARCH MARS 20 • printaniers N°30 for spring WORLDWIDE MARS / AVRIL PARIS PARISWORLDWIDE N°30 • MARCH / APRIL 2019 • MAGAZINE OFFERT FREE MAGAZINE PARISAEROPORT.FR ÉDITO La Seine réinventée Paris reinvents the Seine a Tamise à Londres, le Tibre à he Thames in London, the Rome, la Spree à Berlin. Et bien Tiber in Rome, the Spree sûr, la Seine à Paris. Les grandes Tin Berlin, the Seine in Pa- métropoles du monde se sont ris...major metropolises around Lconstruites autour de leur fleuve, qui a the world were built around their joué un rôle économique majeur. Et toutes, rivers, which played an important après l’avoir délaissé, cherchent aujourd’hui economic role. After a long period à le remettre au cœur de leur activité. of neglect, urban rivers are back in Paris aussi, comme le décrypte notre en- the spotlight. Our latest Paris at quête Paris au cœur du monde. Pour ré- the Heart of the World shows how pondre aux aspirations de ses habitants, the capital is repurposing the Seine comme aux enjeux climatiques et urba- to meet the needs of its residents, nistiques, la capitale réinvente la Seine et as well as economic and climate ses canaux. Après l’ère des voies sur berges AUGUSTIN challenges. Once consecrated to dédiées aux automobiles, la piétonnisation DE ROMANET automobile traffic, the banks of the de ses rives offre aux Parisiens de nouveaux Président-directeur Seine have recently been reclaimed lieux où se promener, courir et pédaler, où général du Groupe ADP as places for strolling, jogging and dîner sur une guinguette flottante, où se cycling; where one can dine in a prélasser à Paris Plages, en attendant de Chairman and CEO floating bistro, relax at the Paris pouvoir s’y baigner.
    [Show full text]
  • THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 47 Spring 2016 Incorporating Green Manures and Compost in the Garlic Market Garden Plot
    THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 47 Spring 2016 Incorporating green manures and compost in the garlic market garden plot Crop rotation Secondary benefits Crop rotation is an age-old proven farming practice. Crops Cover crops have secondary benefits as well. Many, like are rotated through the plots of land in a logical sequence. the mustards, can be used as table greens in mesclun mixes. An essential part of crop rotation is planting cover crops to Crops left to flower stage before turning them under attract be turned under as green manure to enrich and feed the soil bees and are often grown by beekeepers to produce clover and replace nutrients depleted by cultivated crops. or buckwheat honey. Livestock owners can cut the crops Soil is an active, living medium for hay, letting them grow a second time for use as green A basic principle of crop rotation is that soil should be kept manure. See issue 33 of the Garlic News for a more in plant growth at all times except for the short periods extensive discussion on the benefits of cover crops. after harvest and after ploughing down a green manure Incorporating compost crop. The soil is living medium, teeming with bacterial Compost is best applied just before planting a cover crop. activity and microorganisms, destroying pathogens and The compost promotes microbial activity and the cover creating plant nutrients. This activity is fed by adding crop takes up and prevents nutrients from leaching out of organic matter. Letting the soil sit bare and idle serves only the soil.
    [Show full text]
  • 2009 H4 Abelia Chinensis 'China Rose' 2009 H4 Abelia 'Edward
    AGM Plants August 2012 © The Royal Horticultural Society For key to codes following names see (http://apps.rhs.org.uk/rhsplantfinder/documents/ClassificationofGenera.pdf) 2009 H4 Abelia chinensis ‘China Rose’ 2009 H4 Abelia ‘Edward Goucher’ 1993 H3 Abelia floribunda 1993 H4 Abelia × grandiflora 2009 H4 Abelia × grandiflora ‘Hopleys’ (v) 2009 H4 Abelia × grandiflora ‘Lake Maggiore’ 2009 H4 Abelia mosanensis ‘Korean Spring’ 2002 H4 Abelia schumannii 1993 H4 Abies balsamea Hudsonia Group 1993 H4 Abies concolor 1993 H4 Abies concolor ‘Compacta’ 1993 H4 Abies koreana ‘Silberlocke’ 1993 H4 Abies lasiocarpa var. arizonica ‘Compacta’ Hornibr. 1993 H4 Abies nordmanniana 1993 H4 Abies nordmanniana ‘Golden Spreader’ 1993 H4 Abies pinsapo ‘Glauca’ 1993 H4 Abies procera 1993 H2 Abutilon ‘Canary Bird’ 1993 H2 Abutilon ‘Cannington Carol’ (v) 1993 H2 Abutilon ‘Cannington Peter’ (v) 1993 H2-3 Abutilon ‘Kentish Belle’ 1999 H2 Abutilon ‘Linda Vista Peach’ 1999 H2 Abutilon ‘Marion’ 1993 H3 Abutilon megapotamicum 1993 H2 Abutilon × milleri hort. 1993 H2 Abutilon ‘Nabob’ 1993 H2 Abutilon ‘Orange Glow’ (v) 1999 H2 Abutilon ‘Savitzii’ (v) 1993 H2 Abutilon ‘Souvenir de Bonn’ (v) 1993 H3 Abutilon × suntense ‘Jermyns’ 1993 H3 Abutilon vitifolium ‘Tennant’s White’ 1993 H3 Abutilon vitifolium ‘Veronica Tennant’ 1993 H2 Acacia baileyana 1993 H2 Acacia baileyana ‘Purpurea’ 1993 H2 Acacia dealbata 2002 H2 Acacia paradoxa 2002 H2-3 Acacia pravissima 1993 H2 Acacia retinodes 1993 H4 Acaena microphylla 2002 H1 Acalypha hispaniolae 1993 H1 Acalypha hispida 2002 H1 Acalypha wilkesiana ‘Hoffmannii’ 2002 H1 Acalypha wilkesiana ‘Marginata’ 2002 H1 Acalypha wilkesiana ‘Musaica’ 1993 H4 Acanthus spinosus L. 1993 H4 Acer campestre 1993 H4 Acer capillipes 1993 H4 Acer cappadocicum ‘Aureum’ 1993 H4 Acer cappadocicum ‘Rubrum’ 1993 H4 Acer davidii ‘George Forrest’ 1993 H4 Acer davidii ‘Serpentine’ 1993 H4 Acer griseum 1993 H4 Acer grosseri var.
    [Show full text]
  • Aceae -Aceous -Ad -Ade -Aemia
    -able -acea -aceae -aceous -ad -ade -aemia -age -agogue -al -ales -algia -ally -amine -an -ana -ance -ancy -androus -andry -ane -ant -ar -arch -archy -ard -arian -arium -art -ary -ase -asis -aster -ate -ation -ative -ator -atory -blast -cade -carp -carpic -carpous -cele -cene -cephalic -chrome -cide -cle -colous -cracy -crat -cule -cy -cyst -cyte -derm -dom -drome -dromous -ean -ectomy -ed -ee -eer -eme -emia -en -ence -ency -ene -ent -eous -er -ery -es -escent -ese -esque -ess -est -et -eth -ette -ey -facient -fer -ferous -fic -fid -florous -fold -form -fuge -ful -fy -gamy -gen -genesis -genic -genous -geny -gerous -gnathous -gnosis -gon -gonium -gony -grade -gram -graph -grapher -graphy -gynous -hedron -hemia -hood -i- -ia -ial -ian -iana -iasis -iatrics -iatry -ible -ic -ical -ician -ics -id -idae -ide -ie -ier -ify -ile -in -inae -ine -ing -ion -ious -ise -ish -ism -ist -istic -ite -itis -itol -ity -ium -ive -ize -kin -lalia -latry -lepsy -less -let -like -ling -lite -lith -lithic -log -logue -logy -ly -lysis -lyte -lytic -mancy -mania -mantic -mas -ment -mer -mere -merous -meter -metry -mo -most -n't -nasty -ness -nik -ock -ode -odont -oid -oidea -ol -ole -oma -on -one -onym -opia -opsis -or -ory -ose -osis -otic -ous -parous -path -pathy -pede -petal -phage -phagy -phane -phasia -phile -philia -philous -phobe -phone -phony -phore -phyll -phyllous -phyte -plasia -plasm -plast -plastic -plasty -pod -podium -proof -pterous -rhoea -rrhagia -rrhoea -ry -s -scope -sepalous -ship -some -sophy -sperm -st -stat -ster -stichous -stome -stomy -stress -taxis -th -thermy -tion -tome -tomy -trix -trope -trophy -tropic -tropism -tropous -tude -ty -type -ule -ulent -ure -uria -vorous -ward -wards -ways -wise -y -yl -zoa -zoon 3-D A A & R A battery A horizon A number 1 A-1 A-bomb A-frame A.
    [Show full text]
  • Paris, Bordeaux and More
    LA VERSION COMPLETE DE VOTRE GUIDE BEST OF FRANCE 2014 en numérique ou en papier en 3 clics à partir de 13.99€ Disponible sur PUBLISHING Welcome Collection Directors And Authors: Dominique AUZIAS and Jean Paul LABOURDETTE Authors: Céline PIETERS, Hélène MURRAY, Stéphanie BEE, Jean-Paul LABOURDETTE, Dominique AUZIAS and alter to France ! Publishing Director: Stéphan SZEREMETA Publishing Team: François TOURNIE, Jeff BUCHE, Grégoire DECONIHOUT, Perrine GALAZKA, Patrick MARINGE, Caroline MICHELOT, Morgane VESLIN, Julien BERNARD and Pierre-Yves SOUCHET STUDIO Studio Manager: Sophie LECHERTIER assisted by Romain AUDREN Layout: Julie BORDES, Élodie CLAVIER, Sandrine MECKING, Delphine PAGANO, Laurie PILLOIS, Hugues RENAULT esigned for English-speaking people looking Pictures Management And Mapping: Robin BEDDAR for good tips and good addresses in France, WEB “Best OF France” by Petit Futé is an essential Web Technical Director: D Lionel CAZAUMAYOU Web Management And Development: how-to guide to find an accommodation, a restau- Jean-Marc REYMUND assisted by Florian FAZER, rant, to organize your visits and outings to be Anthony GUYOT, Cédric MAILLOUX, Christophe PERREAU sure you will not get lost in the largest country in PUBLICITY TEAM Western Europe and the European Union. Web And Sales Director: Olivier AZPIROZ Local Publicity Responsible: Michel GRANSEIGNE Assistant: Victor CORREIA Indeed France is huge and full of charm: Customer Relationship Management: Metropolitan France extends from the Nathalie GONCALVES and Vimla MEETTOO Mediterranean Sea to the English Channel and NATIONAL PUBLICITY TEAM the North Sea, and from the Rhine to the Atlantic National Publicity Responsible: Aurélien MILTENBERGER assisted by Sandra RUFFIEUX Ocean. France has many sites inscribed in UNESCO’s Advertising Managers: Caroline AUBRY, Perrine DE CARNE MARCEIN, Caroline GENTELET, World Heritage List and features cities of high Sacha GOURAND, Alexandra GUILLAUME, cultural interest, like Paris, Bordeaux and more.
    [Show full text]