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The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
An entrée (/ ˈɒ̃treɪ /, US also / ɒnˈtreɪ /; French: [ɑ̃tʁe]), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter.
cachet. lit. "stamp"; a distinctive quality; quality, prestige. café. a coffee shop (also used in French for "coffee"). Café au lait. café au lait. coffee with milk; or a light-brown color. In medicine, it is also used to describe a birthmark that is of a light-brown color (café au lait spot). calque.
In France, various types of institution have the term "University" in their name. These include the public universities, which are the autonomous institutions that are distinguished as being state institutes of higher education and research that practice open admissions, and that are designated with the label "Université" by the French ministry of Higher Education and Research. [1]
The university was named a Public Ivy by Richard Moll in his 1985 book The Public Ivies: A Guide to America's Best Public Undergraduate Colleges and Universities, and in later guides by Howard and Matthew Greene. [151] [152] The university is a large recipient of National Institute of Health grants and funds.
Université Laval (English: Laval University) [2] [note 1] is a public research university in Quebec City, Quebec, Canada.The university traces its roots to the Séminaire de Québec, founded by François de Montmorency-Laval in 1663, making it the oldest institution of higher education in Canada and the first North American institution to offer higher education in French.
Larousse gastronomique: the encyclopedia of food, wine & cookery, Ed. Charlotte Turgeon and Nina Froud. New York, Crown Publishers, 1961. The English translation of the 1938 edition. ISBN 0-517-50333-6 [8] Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey ...
Culture of France. 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. In the 17th century, chefs François Pierre La ...