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Limousin (French pronunciation: ⓘ; Occitan: Lemosin) is a former administrative region of southwest-central France. On 1 January 2016, it became part of the new administrative region of Nouvelle-Aquitaine . [ 3 ]
Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy) Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
Clafoutis (French pronunciation:; Occitan: clafotís or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart.
The cuisine of Mayotte includes influences from European France, Portugal, the Arab world, and India. [44] Common food includes rice as a daily staple mixed with root vegetables, plantains, fresh and dried fish, and milk from grated coconuts and meat.
Nouvelle-Aquitaine (French pronunciation: [nuvɛl akitɛn] ⓘ) [3] is the largest administrative region in France by area, spanning the west and southwest of Metropolitan France. The region was created in 2014 by the merging of Aquitaine, Limousin, and Poitou-Charentes in a territorial reform.
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The Limousin, French: Limousine, is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd-book was established in France in 1886.
The Blonde d'Aquitaine is the third beef breed of France by numbers, after the Charolais and the Limousin. In 2013 there were about 560 000 head in more than 18 000 farms. [5]: 132 The Blonde d'Aquitaine has been exported to many countries of the world, including all countries of the European Union.