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The best known farce is La Farce de maître Pathelin (The Farce of Master Pathelin) from c. 1460. [3] Spoof films such as Spaceballs, a comedy based on the Star Wars movies, are farces. [4] Sir George Grove opined that the "farce" began as a canticle in the common French tongue intermixed with Latin. It became a vehicle for satire and fun, and ...
By the mid-1890s Georges Feydeau had established himself as the leading writer of French farce of his generation. At a time when a run of 100 performances was regarded in Parisian theatres as a success, [1] Feydeau had enjoyed runs of 434 for Champignol malgré lui (1892) and 371 for L'Hôtel du libre échange (1894).
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
a long, narrow loaf of bread with a crisp crust, often called "French bread" or "French stick" in the United Kingdom. In French, a baguette is any long and narrow stick-like object, for example a "chopstick". Also, a rectangular diamond, cut to twenty-five facets. Also the French for "magic wand". banquette a long upholstered bench or a sofa ...
Gilles (French:)—sometimes Gille—is a stock character of French farce and commedia dell'arte. He enjoyed his greatest vogue in 18th-century France, in entertainments both at the fairgrounds of the capital and in private and public theaters, though his origins can be traced back to the 17th century and, possibly, the century previous.
Whereas the characters in a farce would be distinguishable individuals with proper names, the characters in the soties were pure allegories. [2] The characters had names such as "First Fool" and "Second Fool", or "Everyman", "Pilgrim" etc. Sometime there would be a leader of the fools, called "Mother Fool" (Mère Sotte). [3]
Restaurant sign of Arpège, May 2013 Interior view of Arpège, January 2016. Arpège (French pronunciation:, Arpeggio) is a 3 Michelin-star French restaurant in Paris. The chef is Alain Passard. It was previously known as L'Archestrate by Alain Senderens. Passard bought the restaurant from Senderens in 1986. [1]
Stela on rue Fernand Point, for which the restaurant is named. Fernand Point (French pronunciation: [fɛʁnɑ̃ pwɛ̃], 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon.