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There are many dishes that are considered part of the French national cuisine today. [when?] Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level. Chicken Marengo; Hachis Parmentier
Download as PDF; Printable version; In other projects ... List of French desserts; List of French dishes; R. List of French restaurants; S. List of French soups and stews
Download as PDF; Printable version; In other projects Wikimedia Commons; Wikibooks; Wikidata item; ... French egg dishes (5 P) F. Foie gras (7 P) French food ...
Vegetables often made up part of the sauce or garnish, but entrées on meat days were always meat dishes; separate dishes of vegetables were served only as entremets. [9] On lean days, fish replaced meat and fowl in every stage of the meal. Entrées included a wide range of fish, shellfish, crustaceans, turtles, and frogs.
Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
Embrace your inner Francophile with these 11 French-inspired dishes, from tuna niçoise burgers to roasted apricot tarts, that are perfect for summer.
Various Greek dishes prepared in a small frying pan, itself called a saganaki, they are best-known as being an appetizer of fried cheese. Sakinalu/chakli: India: A special type of snack, they are prepared in Maharashtra, Karnataka and Telangana, and parts of Guntur District, and are very popular in all districts of Telangana Region.
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.