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In 2006, the marinière was rediscovered as an item of eveningwear. [7] Yvette Horner dressed in a marinière to model it for Pierre and Gilles, who used it as the design of flacons for Gaultier's fragrance line "Le Mâle". [8] [9] For him and his "children" [10] and his partners [11] the marinière has become an integral part of the world of ...
Moules marinière in Belgium. The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include: Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter.
Matelote à la marinière (sailor style) Carp, pike, eel and tench cut in pieces, flambéed with cognac, cooked in white wine or alternatively champagne. The stock is reduced and mixed with fish velouté. Served with button onions, mushrooms, whole crayfish and heart-shaped croûtons. [9] Matelote à la meunière (in the style of the miller's wife)
A young woman with blond hair in a marinière shirt, denim jacket, and a gray wrap skirt, on the sidewalk. Date: 21 June 2015, 16:58: Source: wrap skirt-4: Author:
The Marinière is a French article of clothing commonly used in stereotypical depictions of the French.. Stereotypes of French people include real or imagined characteristics of the French people used by people who see the French people as a single and homogeneous group.
Mussels are a speciality of the Boulonnais and Calais regions; the moules-frites is the culinary symbol of the Lille braderie.. The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders.
Petit Bateau is a French brand of clothing and underwear for children founded in 1920, but whose origins date back to 1893, in Troyes. Integrated into the Rocher Group since 1988, Petit Bateau is a children's brand that became trans-generational in the 2000s thanks to the launch of the adult collection.
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam.It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2]