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The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its history can be found in its specialties, such as the English influence on the Côte d'Opale , or dishes of Polish origin in the mining basin .
In 2008, TNS Sofres carried out a survey among the people of the North. Mussels and French fries came in second place with 25%. The dish is outstripped by steak frites which gets 33%. [16] In France, according to the same TNS-Sofres poll, moules-frites are in second place among the favorite dishes of the French with 20%. [17]
The culture of Nord-Pas-de-Calais is a component of French culture where multiple influences intertwine. The region has always been a crossroads of Europe, experiencing a great mix of population due to the various wars it has endured and the immigration it has attracted.
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy.It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.
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 .
Up until 2016, the first level NUTS regions of France consisted of Ile de France, Bassin Parisien, Nord-Pas-de-Calais, Est, Ouest, Sud-Ouest, Centre-Est, Méditerranée and the Départements d'outre-mer. [1] The Départements d'outre-mer consisted of all the overseas departments of France, while the remaining eight statistical regions were made up of the 22 regions of France.
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), 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. It ...
^ Gertrude Larouche, 350 ans au coin du four, 1989, 177 p. (ISBN 978-2-9801430-0-7). ^ Hélène-Andrée Bizier, Cuisine traditionnelle des régions du Québec, Éditions de l'Homme, 1996 (ISBN 978-2-7619-1347-8). ^ Hélène-Andrée Bizier and Robert-Lionel Séguin, Le Menu quotidien en Nouvelle-France, Art global, 2004, 124 p