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Dining room of Restaurant Chartier Entrance of Restaurant Chartier. In France, a bouillon (French pronunciation: ⓘ) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants.
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Check for an entry on the term in the English Wiktionary and its native language Wiktionary, if applicable, to see if it already has an audio pronunciation and/or IPA pronunciation listed. If it has an audio pronunciation, just use that and skip to Add recording to article with IPA below (unless you wish to improve upon it). If you find an ...
A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Bouillon (Pyrénées-Atlantiques)]]; see its history for attribution. You may also add the template {{Translated|fr|Bouillon (Pyrénées-Atlantiques)}} to the talk page. For more guidance, see Wikipedia:Translation
Bouillon (broth), a simple broth Court-bouillon, a quick broth; Bouillon (soup), a Haitian soup; Bouillon (restaurant), a traditional type of French restaurant Bouillon Chartier, a bouillon restaurant founded in 1896; Bouillon (grape), another name for the French wine grape Folle Blanche; Bouillon cube, used in cooking, especially in soups
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.