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An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .
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.
Haute cuisine (French: [ot kɥizin]; lit. ' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at ...
French Food at Home is a lifestyle series featuring simple French home cooking which anyone, anywhere, can make. All 78 episodes were shot in a home kitchen in Canada and include scenes of France (filmed in France) such as trips to the market and glimpses of everyday French food life. Music for the show was composed by Mike O'Neill. [3]
A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.
French phonology is the sound system of French.This article discusses mainly the phonology of all the varieties of Standard French.Notable phonological features include its uvular r, nasal vowels, and three processes affecting word-final sounds:
The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653). As in other matters of taste and fashion, France ...