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The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1][2] This structured team system ...
Carpe frites. Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) Coq au Riesling (the local Alsace variant of coq au vin) Knack / Saucisse de Strasbourg. Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould) Presskopf. Rosbif à l'alsacienne (horsemeat) Spätzle.
Oeuf mayonnaise. Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern French Culinary Art.
The cuisine of New Caledonia includes local Kanak, Melanesian, and traditional French cooking styles. [39] A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk. [40] Seafood is also common including fish and lobster. [41]
Lyonnaise cuisine. Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon [1] and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France.
Calisson – Traditional candy from Aix-en-Provence. Charlotte – Icebox cake. Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart. Coconut cake – Cake with white frosting and covered in coconut flakes [2] Crème brûlée – Custard dessert with hard caramel top [3] Crème caramel ...
Peel and cut the potatoes. In a large stock pot, melt the butter over medium-low heat, then add the sliced leeks. Cook for about five minutes, stirring regularly to sweat but taking care not to ...
Quiche. Quiche (/ ˈkiːʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
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