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Cuisine of Lyon (2 C, 12 P) Pages in category "Cuisine of Auvergne-Rhône-Alpes" The following 19 pages are in this category, out of 19 total.
Each cuisine imparts its own characteristics: the use of butter and cream from the North and of fresh vegetables and olive oil from the South. In addition, in the fifteenth century, Lyon served as one of the primary distribution centres for spices imported from the East by Italian merchants. [3]
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There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
‘You’re broke people with lots of degrees’: This North Carolina couple has a whopping $400K in student debt — so Dave Ramsey told them to eat a steady diet of beans, rice and ramen noodles
Aligot [1] [2] (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. [3]
Rhône-Alpes is located in the southeast of France. The neighboring (pre-2016) regions are Bourgogne (Burgundy) and Franche-Comté to the north, Auvergne to the west, Languedoc-Roussillon to the southwest, and Provence-Alpes-Côte d'Azur to the south. The eastern part of the region is in the Alps, and borders Switzerland and Italy.