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The Purple Taxi: Philippe Marcal Yves Boisset: Tendre Poulet Antoine Lemercier Philippe de Broca: 1978 Who Is Killing the Great Chefs of Europe? Moulineau Ted Kotcheff: Le Témoin (a.k.a. The Witness) Robert Maurisson Jean-Pierre Mocky: La Barricade du point du jour Eugène Pottier René Richon 1979 Due pezzi di pane (a.k.a. Happy Hobos) Peppe ...
The approximate area of production of the poulet de Bresse (in red) White Bresse de Bény chickens The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse ...
Frank Gelett Burgess (January 30, 1866 – September 18, 1951) was an American artist, art critic, poet, author and humorist. An important figure in the San Francisco Bay Area literary renaissance of the 1890s, particularly through his iconoclastic little magazine, The Lark, and association with The Crowd literary group.
The Blue Foot was bred by Peter Thiessen of British Columbia [1] and was intended to provide an alternative to the French Poulet de Bresse, a chicken product from birds of the Bresse Gauloise breed raised and fed in a specific and traditional way within a strictly-defined area in France. [2]
Berri also won the Oscar for Best Short Film for Le Poulet at the 38th Academy Awards in 1966, and produced Roman Polanski's Tess which was nominated for Best Picture in 1981. Internationally, however, two films in 1986 overshadow all his other achievements. Jean de Florette and its sequel Manon des Sources were huge hits. [3]
"Purple Cow Creamery" is also the name of the creamery owned by Meijer stores which creates their Purple Cow brand ice cream. The Purple Cow brand started in 1934 and was an ice cream shop inside of Meijer stores starting in the 1960s. [10] [11] The name is based on Burgess's poem shared by founder Fred Meijer to his three sons. [12]
Coronation chicken or Poulet Reine Elizabeth [1] is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas). [2] Some modern variations also incorporate cinnamon.
Poulet fāfā is a thick stew of poulet (French lit. "chicken") and fāfā (Tahitian transl. "taro greens or shoots"). Influenced by French cuisine , contemporary recipes often feature the chicken as the primary ingredient, while the taro leaves stewed in coconut milk acts as a sauce.