Search results
Results From The WOW.Com Content Network
Le déjeuner (lunch) is a two-hour mid-day meal or a one-hour lunch break [verification needed]. In some smaller towns and in the south of France, the two-hour lunch may still be customary [verification needed]. Sunday lunches are often longer and are taken with the family. [50] Restaurants normally open for lunch at noon and close at 2:30 pm.
A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. American Miss Manners offers the following sequence for a 14-course meal: [3]
A typical choucroute garnie. Baeckeoffe; Carpe frites; Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) Coq au Riesling (the local Alsace variant of coq au vin) Knack / Saucisse de Strasbourg; Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould) Presskopf; Rosbif à l'alsacienne (horsemeat ...
Meal – eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [ 1 ] [ 2 ] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
French hours" is a term used in the film and television industries, mainly in America, for when there is no break for lunch during a film shoot. Instead, food is passed around all day long and the crew works continuously. The lack of a lunch break means that crew members and the cast have to steal moments to eat.
Typical Middle Eastern mezze such as Israeli salad, hummus, tehina and baba ghanoush, as well as Shakshouka and a variety of salads may be served. [39] The meal is most often accompanied by coffee, tea and orange juice. A typical Israeli meal could be either dairy- or meat-based, but not both. Only certain types of meat are considered kosher.
Jenever, a strong liquor made from eau de vie and flavored with juniper berries, is also typical of the region: "sweet, strong and spicy", in the words of food critic Gilles Pudlowski. [81] In the Nord-Pas-de-Calais region, the custom of pouring a little into coffee is known as "bistouille".