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In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2] It is an early 19th century loan from French meaning "according to the menu". [3] [4]
à la carte lit. "on the card, i.e. menu". In restaurants it refers to ordering individual dishes from the menu rather than a fixed-price meal. In America "à la carte menu" can be found, an oxymoron and a pleonasm. à propos regarding/concerning (the correct French is à propos de) affaire de cœur lit. a love affair aide-de-camp
The Postcard (La Carte postale) is a 2021 novel by French writer Anne Berest.Berest's sixth novel, it was first published in French by Éditions Grasset on August 18, 2021. . An English translation of the novel by Tina Kover was published in 2023 by Europa Editi
The Map of Tendre (Carte de Tendre or Carte du Tendre) was a French map of an imaginary land called Tendre produced by several hands (including Catherine de Rambouillet).It appeared as an engraving (attributed to François Chauveau) in the first part of Madeleine de Scudéry's 1654-61 novel Clélie.
What is closer in French to the meaning of table d'hôte in English is a menu ("lunch special" or "fixed menu"). It usually includes several dishes to pick in a fixed list: an entrée (introductory course), a main course (a choice between up to four dishes), a cheese, a dessert, bread, and sometimes beverage ( wine ) and coffee all for a set ...
Jules Michelet (French: [ʒyl miʃlɛ]; 21 August 1798 – 9 February 1874) [3] was a French historian and writer.He is best known for his multivolume work, Histoire de France (History of France), [4] which is considered a foundational text in modern historiography.
The Post Card: From Socrates to Freud and Beyond (French: La carte postale: De Socrate à Freud et au-delà) is a 1980 book by the French philosopher Jacques Derrida.It is a "satire of epistolary literature."
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.