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Moules à la crème: Another common recipe, thickened with flour and cream. [2] Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10]
Throwdown! with Bobby Flay is a Food Network television program in which celebrity chef Bobby Flay challenges cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. At the beginning of each show, Flay receives – via bicycle messenger – a package detailing the chef he is to compete against as well as the ...
Léon de Bruxelles is a chain of restaurants that known for primarily serving moules-frites. Léon de Bruxelles is a French independent franchise originally set up by a Belgian restaurateur family who has run the over 100 year old Brussels restaurant Chez Léon. Léon de Bruxelles restaurants are known for serving Belgian cuisine inspired menu.
mussels frites Jeanie Roland 59 11 "Sticking to Your Guns" August 13, 2015 () Sunny Anderson, Curtis Stone: russet potatoes Clark Barlowe, Peter McAndrews Andrew Carmellini, Madison Cowan, April Bloomfield: liver & onions: Bobby Flay 60 12 "Arrivals and Departures" August 20, 2015 () Donatella Arpaia, Alex Guarnaschelli: swordfish
The Éclade des Moules (or, locally, Terré de Moules) is a bake often held on the beaches outside of La Rochelle. The mussels are arranged in concentric circles on a plank so that the hinged part of the shell is facing up. Pine needles are mounded on top to a depth of a foot or so and set afire.
In Australia, french fries (which Australians call "chips" or "hot chips") are common in fast food shops, cafes, casual dining and pubs.In fast food shops, fries may be sold by dollar amount, customers may order for instance "$10 worth of chips" or "the minimum chips" which is the smallest amount of chips the shop will fry at once, differing per shop.
Steak frites, [a] meaning "steak [and] fries" in French, is a dish consisting of a beef steak paired with fried potatoes. It is commonly served in Belgian and French brasseries , and is considered by some to be the national dish of Belgium, which claims to be the country of origin.
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