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The Rive Gauche is the southern part. Rive Gauche' (French pronunciation: [ʁiv ɡoʃ]; Left Bank) is the southern bank of the river Seine in Paris. Here the river flows roughly westward, cutting the city in two parts. When facing downstream, the southern bank is to the left, whereas the northern bank (or Rive Droite) is to the right.
Rive Gauche is a women's perfume launched by Yves Saint Laurent in 1971. The fragrance was composed in 1969 by perfumers Jacques Polge and Michael Hy at Roure. [1] It was reformulated by Daniela Andrier and Jacques Hy at Givaudan in 2003. [2] The all-aluminium silver and cobalt blue striped bottle was designed by Pierre Dinnand. [3]
Similar to the Boston cream pie, which is a cake and not a pie, the Gâteau Basque dough produces a crumb-textured pastry that is chewy and tender. [ 2 ] [ 3 ] It is traditional to mark a Basque cross on the top if the cake is filled with black cherry jam, or to use a crosshatch pattern on top if filled with pastry cream.
The Moulin de la Galette (French pronunciation: [mulɛ̃ də la ɡalɛt]) is a windmill and associated businesses situated near the top of the district of Montmartre in Paris. . Since the 17th century the windmill has been known for more than just its milling capabilit
It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage". A genoise is generally a fairly lean cake ...
The cake contains vanilla, eggs, milk, butter, flour, powdered sugar, salt and water. [2] The batter is liquid when it is placed into the oven and is cooked for around fifty minutes in a 160 °C (320 °F) oven. After it has been cooked, the top of the cake is golden and the middle wobbles slightly.
In the early 1970s, De Gaulle Airport opened, and the holding company Air Maxim's International was created to manage all the restaurants at the airport. It also began managing two airport restaurants at Lyon and Marseille, and also, catering on trains and in department stores and the management of two hotels.
King cake—a cake made of braided brioche dough laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside; eaten during Mardi Gras season [23] [51] Praline —a candy made with pecans , brown and white sugar, butter, and cream [ 52 ]