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Two former bons amis grew up in the same expensive suburb and cut their teeth together in the Paris nightclub scene. Then they launched competing restaurant empires, and the gloves came off. Now ...
A mulard duck, the hybrid used most frequently for foie gras production. Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage ...
The Couvent Saint-Jacques, [1] Grand couvent des Jacobins or Couvent des Jacobins de la rue Saint-Jacques [2] was a Dominican monastery on rue Saint-Jacques in Paris, France. Its complex was between what are now rue Soufflot and rue Cujas. Its teaching activities were the origin of the collège des Jacobins, a college of the historic University ...
Tour Saint-Jacques (French: [tuʁ sɛ̃ʒak], 'Saint James's Tower') is a monument located in the 4th arrondissement of Paris, France, on the Rive Droite.This 52-metre (171 ft) Flamboyant Gothic tower at the intersection of the Rue de Rivoli with Rue Nicolas-Flamel is all that remains of the former 16th-century Church of Saint-Jacques-de-la-Boucherie ('Saint James of the Meat Market'), which ...
Saint-Jacques du Haut-Pas (French pronunciation: [sɛ̃ ʒak dy o pɑ]) is a Roman Catholic parish church in Paris, France. The church is located at the corner of Rue Saint-Jacques and Rue de l'Abbé de l'Épée in the 5th arrondissement of Paris. The first church on the site, a monastery chapel, was built in 1360.
Formerly lying along the cardo of Roman Lutetia, this street was a main axial road of medieval Paris, as the buildings that still front it attest.It is the historic starting point, at no. 252, the Église Saint-Jacques-du-Haut-Pas, for pilgrims leaving Paris to make their way along the Chemin de Saint-Jacques that led eventually to Santiago de Compostela (James, Jacques, Jacob, and Iago being ...
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Tournedos Rossini is a French steak dish consisting of beef tournedos [1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras [2] briefly pan-fried at the last minute.