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Salade Niçoise (various ingredients, but always with black olives and tuna) 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)
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French ...
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1] Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion ...
Bring Paris to your own kitchen with these easy French food recipes that your family will love. Crepes, quiche, and French onion soup are just the beginning. The 15 Most Iconic French Foods in ...
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Although the cooking technique is probably older, the word mirepoix dates from the 18th century and derives, as do many other appellations in French cuisine, [3] from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, [4] Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a ...
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
In 1867, the French chef and pâtissier Jules Gouffé published Le livre de cuisine comprenant la grande cuisine et la cuisine de ménage (The Cookbook Including Grand And Domestic Cooking). [59] In this book, Gouffé listed twelve mother sauces. (He used both the terms grandes sauces and sauce mères).