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Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. [1] Since the 19th century, [2] it has also been a specialty of the ...
The US woman who teaches French people how to cook French food. Silvia Marchetti, CNN. September 6, 2024 at 5:27 AM. For many people, the idea of moving to France usually conjures up dreams of ...
Tripes à la mode de Caen. Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France.. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), [1] plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet ...
Omelette de la mère Poulard. The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.
Cal Ludeman. Cal R. Ludeman ( / ˈluːdəmən / LOO-də-mən; born April 1951) is an American politician who most recently served as Secretary of the Minnesota Senate. He is a former member of the Minnesota House of Representatives from southwestern Minnesota. First elected in 1978, he was re-elected in 1980 and 1982.
Marie-Joseph Paul Yves Roch Gilbert du Motier de La Fayette, Marquis de La Fayette [a] (French: [ʒilbɛʁ dy mɔtje maʁki d(ə) la fajɛt]; 6 September 1757 – 20 May 1834), known in the United States as Lafayette [a] (/ ˌ l ɑː f i ˈ ɛ t, ˌ l æ f-/ LA(H)F-ee-ET), was a French nobleman and military officer who volunteered to join the Continental Army, led by General George Washington ...
Pot-au-feu (/ ˌpɒtoʊˈfɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. 'pot on the fire') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.
The piece received its premiere at The Town Hall in New York City on 10 October 1948 by the mezzo-soprano Marion Bell and the pianist Edwin McArthur. [1] The piece is dedicated to the singer Jennie Tourel who frequently accompanied Bernstein. [2][3] The first recording was made by Bernstein and Tourel in 1949. [4]