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A common Northern French habit was to name dishes after famous and often exotic places and people. A specialty among finer French chefs was the preparation of so-called parti-colored dishes. These mimicked the late medieval fashion of wearing clothing with two colors contrasting one another on either side of the garment, a fashion that survived ...
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
An entremet or entremets (/ ˈ ɑː n t r ə m eɪ /; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented ...
There are many dishes that are considered part of the French national cuisine today. [when?] Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level. Chicken Marengo; Hachis Parmentier
Blancmange (/ b l ə ˈ m ɒ n ʒ /, [1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. ' white eat ') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan), and often flavoured with almonds.
Le Viandier is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language Liber de Coquina (early 14th century, believed to contain recipes from France and Italy), the Catalan Llibre de Sent Soví (c. 1320), and the English The Forme of Cury (c. 1390).
A dragée (/ d r æ ˈ ʒ eɪ / drazh-AY, UK also / ˈ d r ɑː ʒ eɪ / DRAH-zhay, US also / d r ɑː ˈ ʒ eɪ / drah-ZHAY, French:) [a] is a bite-sized confectionery with a hard outer shell, which can be made of sugar, chocolate, or other substances. Dragées come in various shapes and sizes and are often used for decorative purposes ...