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Levee (ceremony) A Levée underway in the Palace of Holyroodhouse, 1903. King Edward VII is seated on the throne, the Royal Company of Archers stand guard. The levee (from the French word lever, meaning "getting up" or "rising") [1] was traditionally a daily moment of intimacy and accessibility to a monarch or leader, as he got up in the morning.
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...
Today, levées are the receptions (usually, but not necessarily, on New Year's Day) held by the governor-general, the lieutenant governors of the provinces, the military and others, to mark the start of another year and to provide an opportunity for the public to pay their respects. Most levées may be attended by any citizen, including children.
Levée en masse. Levée en masse (French pronunciation: [ləve ɑ̃ mɑs] or, in English, mass levy[1]) is a French term used for a policy of mass national conscription, often in the face of invasion. The concept originated during the French Revolutionary Wars, particularly for the period following 16 August 1793, [2] when able-bodied men aged ...
Smothering (cooking) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [1] and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically ...
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653).
Media: Vichyssoise. Vichyssoise (/ ˌvɪʃiˈswɑːz / VISH-ee-SWAHZ, French: [viʃiswaz] ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz ...