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A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
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 ...
Confit (/ k ɒ n f i /, French pronunciation:) (from the French word confire, literally "to preserve") [1] [2] is any type of food that is cooked slowly over a long period as a method of preservation. [1] Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep ...
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 ...
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
A croquette (/ k r oʊ ˈ k ɛ t /) [1] is a deep-fried roll originating in French cuisine, [2] consisting of a thick binder combined with a filling, which is then breaded. [3] It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, [4] wheat flour, or wheat bread. [5]
A croque monsieur is traditionally made with baked or boiled ham and sliced cheese between slices of pain de mie, topped with grated cheese and lightly salted and peppered, and then baked in an oven or fried in a frying pan.
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
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