Search results
Results from the WOW.Com Content Network
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 of 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 .
The cultural policies of the (current) French Fifth Republic have been varied, but a consensus seems to exist around the need for preservation of French regionalisms (such as food and language) as long as these don't undermine national identity. Meanwhile, the French state remains ambivalent over the integration into "French" culture of ...
Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a delicacy in French cuisine. Its flavour ...
Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubek, University of Pennsylvania Press (December 2000), ISBN 978-0-8122-1776-6; Food culture in France By Julia Abramson, Greenwood Press (November 2006), ISBN 978-0-313-32797-1; Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin ...
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)
French baby names from Charlotte to Louis and Sophia are established favorites in the U.S., but nomenclature influenced by French culture is having a resurgence, after shows like “The New Look ...
Pot-au-feu (/ ˌ p ɒ t oʊ ˈ f ɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. ' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations.
Wendy's fast food chain offers poutine in the form of "Baconator Fries", which is fried thin sticks of potato with melted yellow cheese and bits of bacon. In the country culture, a mixed fry can also come with cooked ground beef on top and is referred to as a hamburger mix, though this is less popular than a regular mix.