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The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" ( le gros souper ) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles.
A Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl] ⓘ) is a traditional Christmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Lebanon, Switzerland, Vietnam, [1] and Quebec, Canada. Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan.
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
To observe this day in culinary fashion, the French partake in a flaky dessert called Galette des Rois (king cake), a cake layered with frangipane and sold with a paper crown, according to France24.
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The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. [3] The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.
lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed). au naturel 1. a. Nude. b. In a natural state: an au naturel hairstyle. 2. Cooked simply.
Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .