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Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon [1] and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France .
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.
After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier. [2] Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. [ 3 ]
Le Puy-en-Velay was a major bishopric by the early period of medieval France.Its foundation is largely legendary. According to a martyrology compiled by Ado of Vienne, published in many copies in 858, and supplemented in the mid-10th century by Gauzbert of Limoges, [5] a priest named George accompanied a certain Front, the first Bishop of Périgueux, when they were sent to proselytize in Gaul.
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Auvergne-Rhône-Alpes (French pronunciation: [ovɛʁɲ ʁonalp] ⓘ; ARA) [note 1] is a region in southeast-central France created by the 2014 territorial reform of French regions; it resulted from the merger of Auvergne and Rhône-Alpes. The new region came into effect on 1 January 2016, after the regional elections in December 2015. [4]
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.
Languedoc-Roussillon (French pronunciation: [lɑ̃ɡ(ə)dɔk ʁusijɔ̃] ⓘ; Occitan: Lengadòc-Rosselhon [ˌleŋɡɔˈðɔk ruseˈʎu]; Catalan: Llenguadoc-Rosselló) is a former administrative region of France.