Search results
Results from the WOW.Com Content Network
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 ...
The expression is found in John Latey's 1878 English translation: "Ah! Monsieur Jackal, you were right when you said, 'Seek the woman.'" The phrase was adopted into everyday English use and crossed the Atlantic by 1909. [14] chez at the house of: often used in the names of restaurants and the like; Chez Marie = "Marie's". chic stylish. Chignon ...
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [19] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 20 ] or even after the dessert, in contrast to the hors d ...
The interior of Le Vagenende on Boulevard Saint-Germain in Paris A riverside brasserie in Leeds, England The terrace of a brasserie on Groenplaats, Antwerp, Belgium. In France, Flanders, and the Francophone world, a brasserie (pronounced [bʁas(ə)ʁi] ⓘ) is a type of French restaurant with a relaxed setting, which serves dishes and other meals.
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 ...
An amuse-bouche (/ ə ˌ m uː z ˈ b uː ʃ /; French:) [1] or amuse-gueule (UK: / ə ˌ m uː z ˈ ɡ ɜː l /, US: /-ˈ ɡ ʌ l /; French: [a.myz.ɡœl]) is a single, bite-sized hors d'œuvre. [2] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's ...
Cinq à sept (French: [sɛ̃k a sɛt], literally 'five to seven') is a French-language term for activities taking place after work and before returning home (sometimes using overtime as an excuse), or having dinner (roughly between 5 and 7 p.m.). It may also be written as 5 à 7 or 5@7.
What is closer in French to the meaning of table d'hôte in English is a menu ("lunch special" or "fixed menu"). It usually includes several dishes to pick in a fixed list: an entrée (introductory course), a main course (a choice between up to four dishes), a cheese, a dessert, bread, and sometimes beverage ( wine ) and coffee all for a set ...