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Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
As the dinner progresses and new courses arrive, used implements are removed with the dishes, and new utensils are placed at the plates. This scheme is commonly used when dinners are offered à la carte , so that the most appropriate implement is selected for a given course.
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 ...
I love hosting my friends and family for dinner in the summertime. To me, few things are more satisfying than gathering everyone I love and serving them delicious food—even better if it can be ...
Beef and Broccoli. The old tagline, “ready in less time than it takes to order delivery,” rings true: This beef and broccoli is quick.Serve with white or brown rice to soak up all the sauce.
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.
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
July 14 is Bastille Day, a French national holiday that commemorates the storming of the Bastille in 1789 and the beginning of the French Revolution. It is the perfect excuse to feast on your ...