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  2. French cuisine - Wikipedia

    en.wikipedia.org/wiki/French_cuisine

    Responsible for overall management of kitchen. They supervise staff, and create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food. [12]: 32 Sous-chef de cuisine: Deputy Head chef

  3. List of French dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_French_dishes

    Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy) Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)

  4. Délifrance - Wikipedia

    en.wikipedia.org/wiki/Délifrance

    A Délifrance restaurant in Hong Kong Délifrance is a company that produces "French style" bakery, savoury, and snacking products in over 100 countries, on five continents. It has been in operation since 1983.

  5. American Committee for Devastated France - Wikipedia

    en.wikipedia.org/wiki/American_Committee_for...

    American Committee for Devastated France (1919–1924), also known as CARD (Comité Américain pour les Régions Dévastées de France), was a small group of American women who volunteered to help the French Third Republic recover from the destruction of The Great War [2] (later known as World War I) [3]

  6. L'Ambroisie - Wikipedia

    en.wikipedia.org/wiki/L'Ambroisie

    L'Ambroisie (French pronunciation: [lɑ̃bʁwazi]) is a traditional French restaurant in Paris, France founded by Bernard Pacaud and now run by his son Mathieu that has maintained three Michelin stars for more than thirty years.

  7. List of French desserts - Wikipedia

    en.wikipedia.org/wiki/List_of_French_desserts

    Chouquette – Petits fours originating in France; Coussin de Lyon – Sweet pastry specialty of Lyon, France; Croissant – Crescent-shaped viennoiserie pastry; Croquembouche – French dessert; Croustade – Culinary term for a crust or pie-crust of any type; Divorcé - A pastry consisting of two choux separated by vanilla cream

  8. Amuse-bouche - Wikipedia

    en.wikipedia.org/wiki/Amuse-bouche

    The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.

  9. Chez l'Ami Louis - Wikipedia

    en.wikipedia.org/wiki/Chez_l'Ami_Louis

    Chez l'Ami Louis (French pronunciation: [ʃe lami lwi], Our friend Louis's) is a restaurant at 32, rue du Vertbois, in the 3rd arrondissement of Paris, France, founded in 1924. The restaurant, which has been called "the world's most famous bistro" [1] and "the worst restaurant in the world", [2] has only fourteen tables and serves meals in a ...