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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)
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. 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.
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 .
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 ...
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.
Some view this as evidence that Britons started eating them before the French. [26] For several centuries, however, frogs have been considered repellent to the British due to their historic rivalry with the French. [27] "Frog" has been an abusive English nickname for a French person since the late 18th century. [28]
The Monte Cristo is all three—and doubly a treat for breakfast or dinner when pressed with French toast. A dusting of powdered sugar looks just like snow! Get the Monte Cristo recipe .
Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.