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The Japanese Culture House of Paris (French: La maison de la culture du Japon à Paris) (Japanese: パリ日本文化会館) (also known as MCJP) is located at 101 bis, quai Jacques-Chirac, in the 15th arrondissement of Paris. Its purpose is to introduce Japanese culture to the French. It is managed by the Japan Foundation in France.
Japanese style souffle pancakes. In Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients. Oyaki are pancakes often stuffed with anko, eggplant, or nozawana. Dorayaki are a sort of sandwich made from Western-style pancakes and anko. Sweet crepes are also very popular.
A sweet crêpe opened up, with whipped cream and strawberry sauce on it Video demonstration of preparing crêpes. A crêpe or crepe (/ k r eɪ p / ⓘ KRAYP [3] or / k r ɛ p / KREP, French: ⓘ, Quebec French: ⓘ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle.
France: A triangular, flake pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit’s hat. [44] Ji dan gao: Taiwan: Taiwanese sponge cakes served as desserts.
Finnish Karjalanpaisti (Karelian hot pot) Pot-au-feu, national dish of France. Fiji: Fiji kokoda ... Sushi, Japan. Jamaica: Ackee and saltfish, jerk chicken [161]
A mille-feuille pastry with comb icing A mille-feuille pastry (Japan) According to La Varenne, it was earlier called gâteau de mille-feuilles (lit. ' cake of a thousand sheets '), referring to the many layers of pastry. Using traditional puff pastry, made with six folds of three layers, it has 729 layers; with some modern recipes it may have ...
Chouquette – Petits fours originating in France; Coussin de Lyon – Sweet pastry specialty of Lyon, France; Croissant – Crescent-shaped viennoiserie pastry; Croquembouche – French dessert; Croustade – Culinary term for a crust or pie-crust of any type; Divorcé - A pastry consisting of two choux separated by vanilla cream
Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy) Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)