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Lucerne (English: / l uː ˈ s ɜːr n / loo-SURN) or Luzern (Swiss Standard German: ⓘ) [note 1] is a city in central Switzerland, in the German-speaking portion of the country. Lucerne is the capital of the canton of Lucerne and part of the district of the same name.
Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
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 .
In France, this popular side dish is known as 'pommes frites' or simply just 'frites.' Serve them up with a classic steak dinner or a pot of steamed mussels to really get in the French spirit. Get ...
Visit Courchevel in the French Alps for a lovely ski vacation, ... Lake Lucerne, St. Moritz, Lugano, and Bern. 26. United Arab Emirates. ... It was so gratifying to check that famous site off my list.
Calisson (famous candy from Aix-en-Provence) Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
At that time, the French Riviera was a winter resort: during the summers, Escoffier ran the kitchens of the Grand Hôtel National in Lucerne, also managed by Ritz. [ 4 ] [ 5 ] In 1890, Ritz and Escoffier accepted an invitation from Richard D'Oyly Carte to transfer to his new Savoy Hotel in London, together with the third member of their team ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
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