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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 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 ...
Don’t wait for Bastille Day to unleash your inner Francophile with these 15 classic French dishes, all using inexpensive ingredients and ranging from easy to more complex.
Pot-au-feu (/ ˌ p ɒ t oʊ ˈ f ɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. ' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.
By JESS MOSS On Thursday more than 1,000 chefs across five continents served dinners to thousands of foodies for "Gout de France," or "Good France," a massive global celebration of French food.
Service à la française (French: [sɛʁvis a la fʁɑ̃sɛːz]; "service in the French style") is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes.
The 7 p.m. event in The Breakers’ Magnolia Room will feature a four-course dinner paired with wines from esteemed French winery Château Cos d’Estournel of the Bordeaux region.