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Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
The cuisine of New Caledonia includes local Kanak, Melanesian, and traditional French cooking styles. [39] A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk. [40] Seafood is also common including fish and lobster. [41]
Riz à l'impératrice – Rice pudding dish in French haute cuisine; Soufflé – Egg-based baked dish; Tarte conversation – French pastry; Tarte Tatin – Caramelised fruit tart; Teurgoule – Rice pudding from Normandy; Yule log – Traditional Christmas dessert; Galette des Rois – Kings' cake. Traditionally served between January 6th–12th.
"Our fries will now be cooked in an authentic way, 100% beef tallow, in order to achieve the highest quality and best taste," said Chris Ward, chief supply chain officer for Steak ‘n Shake.
A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day and serves the same menu, generally composed of a few traditional French dishes, all day. A classic example of a brasserie dish is steak frites. [2]
The idea of traditional, ritualized, multi-course meals dates back to at least Ancient Rome, where the meal began with the gustatio, a variety of herbs and hors d'oeuvres, then continued through three main courses, and finished with a dessert. [2]
A traditional bouillabaisse from Marseille, France, with the fish served separately after the soup. This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history. Butter lettuce soup with croutons
A bouchon (French pronunciation:) is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite hearty. [1]