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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)
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
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.
French food writers (3 C, 51 P) French rice dishes (1 P) French stews (16 P) French wine AOCs (14 C, 13 P) French-American cuisine (3 C, 3 P) G. Grape varieties of ...
Mousse – Soft creamy prepared food using air bubbles for texture; Mendiant – Traditional French confectionery [4] Mont Blanc – Chestnut-based dessert; Norman Tart – French almond dessert; Opera cake – French almond cake with chocolate and coffee fillings
For followers of the French food scene, The Daily Meal has the inside scoop on France's upcoming culinary crazes from panelists at the Food and Hospitality Trends Panel held in New York July 9.
A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.