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Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans [1] ("Ravioli of Romans"), are a French regional speciality , similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley.
Pommes dauphine typically accompany red meats or chicken. [3] Typically served in restaurants, they are often for sale at supermarkets in France. Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.
Dauphine is the female form of the particular French feudal (comital or princely) title of Dauphin (also Anglicized as Dolphin), applied to the wife of a Dauphin (usually in the sense of heir to the French royal throne).
The Dauphiné (UK: / ˈ d oʊ f ɪ n eɪ, ˈ d ɔː f-/ DOH-fin-ay, DAW-, US: / ˌ d oʊ f iː ˈ n eɪ / DOH-fee-NAY, [1] French:; Occitan: Daufinat or Dalfinat; Arpitan: Dôfenât or Darfenât), formerly known in English as Dauphiny, is a former province in southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes.
J'en suis! Claude Fournier: Pâté chinois: Pâté chinois: Philippe Falardeau: The Revenge of the Woman in Black: La Vengeance de la femme en noir: Roger Cantin: The Seat of the Soul: Le siège de l'âme: Olivier Asselin: Stowaways: Clandestins: Denis Chouinard: Tu as crié: Let Me Go: Tu as crié: Let Me Go: Anne Claire Poirier: Zie 37 Stagen ...
Breathe (French: Respire) is a 2014 French coming-of-age drama film directed by Mélanie Laurent, based on the novel of the same name by Anne-Sophie Brasme. The film stars Joséphine Japy, Lou de Laâge and Isabelle Carré. [2] It was screened in the Critics' Week section at the 2014 Cannes Film Festival. [3]
Laurent Petit was born in Bussières-lès-Belmont, a village of 700 habitants located in the department of Haute-Marne, where his father is butcher-charcutier. The smells of pâtés en croûte, dried sausages, and black blood sausage, are his first culinary emotions. [ 2 ]