Search results
Results From The WOW.Com Content Network
Valued image: This is a featured picture on Wikimedia Commons (Featured pictures) and is considered one of the finest images.See its nomination here. This image has been assessed under the valued image criteria and is considered the most valued image on Commons within the scope Le Déjeuner des canotiers (Luncheon of the Boating Party), by Pierre-Auguste Renoir.
Placed within but peripheral to the party are the proprietor's daughter Louise-Alphonsine Fournaise and her brother, Alphonse Fournaise, Jr., both sporting traditional straw boaters and appearing to the left side of the image. Alphonsine is the smiling woman leaning on the railing; Alphonse, who was responsible for the boat rental, is the ...
Jules-Alexandre Grün (25 May 1868 – 15 February 1938) was a French Post-Impressionist painter, poster artist, and illustrator. [1] Grun's best known painting is called The Dinner Party, produced in 1911. It was, however, in the fields of poster art and illustration art, for which he was famous.
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 ...
A réveillon (French: [ʁevɛjɔ̃] ⓘ) is a long dinner held in the evening preceding Christmas Day and New Year's Eve.Its name descends from the word réveil (meaning "waking"), because participation involves staying awake until morning, as the meal finishes.
The cookbook contains 50 full recipes spanning breakfast, lunch, dinner, desserts and snacks. All use simple, whole-food ingredients. All use simple, whole-food ingredients.
A full-course dinner is a meal with multiple courses, almost invariably enjoyed in the evening. Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine .
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with ...