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The Courir de Mardi Gras (Cajun French pronunciation: [kuɾiɾ d maɾdi ɡɾa], French pronunciation: [kuʁiʁ də maʁdi ɡʁa]) is a traditional Mardi Gras event held in many Cajun and Creole communities of French Louisiana on the Tuesday before Ash Wednesday. Courir de Mardi Gras is Louisiana French for "Fat Tuesday Run".
Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
The Yule log (bûche de Noël) is a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ. [52] [53] [54] [55]
Traditional French culture places a high priority on the enjoyment of food. [33] French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France.
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike , mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
McDonald's France has two varieties of fries; the frites (which look exactly like the standard McDonald's fries) and the wedges (which resemble wedge-cut fries with an orange exterior).
Eat Roasted Lamb. In Greece, it's tradition to eat roast lamb on Easter Sunday and celebrate with family gatherings and feasts. This dish symbolizes Jesus Christ's sacrifice for the sins of the world.
Just as in the rest of France, eating habits in Nord-Pas-de-Calais changed from the late 1960s onwards. Cradle of modern French mass retailing, the region also saw the emergence of fast-food chains such as Flunch in 1971, and Paul bakeries, which aimed for a higher standard of quality. Most meals, however, were eaten at home, with the family.