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  2. List of French dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_French_dishes

    Help; Learn to edit; Community portal; Recent changes; Upload file; Special pages

  3. French cuisine - Wikipedia

    en.wikipedia.org/wiki/French_cuisine

    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.

  4. Category:French cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:French_cuisine

    Main menu. Main menu. move to sidebar hide. Navigation ... Cooking schools in France (4 P) D. French desserts (5 C, ... Duck as food; Duck à l'orange; Duck confit;

  5. List of French soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_French_soups_and_stews

    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

  6. List of brunch foods - Wikipedia

    en.wikipedia.org/wiki/List_of_brunch_foods

    Assorted brunch foods. This is a list of brunch foods and dishes. Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 2 pm and 8 pm on the East Coast, although some restaurants may extend the hours to a later time. [1] [2] The word is a portmanteau of breakfast and lunch. [3]

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  8. List of French desserts - Wikipedia

    en.wikipedia.org/wiki/List_of_French_desserts

    List of desserts; List of French cheeses; List of French dishes – common desserts and pastries; Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).

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