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2. 25 Ways to Nail the French Country Kitchen Style Without ...

   www.aol.com/25-ways-nail-french-country...

   These 25 French country kitchen ideas from designer spaces bring chic, ... 25 Ways to Nail French Country Kitchen Style ALI HARPER ... opt for a dining table or bistro table instead. This way ...

3. French furniture - Wikipedia

   en.wikipedia.org/wiki/French_furniture

   Features typically associated with French Provincial furniture include cabriole legs, and simple scalloped carving. Dining chairs often have a wheat pattern carving reflecting the country surroundings of the maker. The ladder back chair with a woven rush seat is the typical French Provincial dining chair.

4. Service à la française - Wikipedia

   en.wikipedia.org/wiki/Service_à_la_française

   The buffet style is a variation of the French service in which all of the food is available, at the correct temperature, in a serving space other than the dining table, and guests serve themselves. Buffets can vary from the informal (a gathering of friends in a home, or the serving of brunch at a hotel) to the formal setting of a wedding ...

5. Bistro - Wikipedia

   en.wikipedia.org/wiki/Bistro

   Plaque about the legend of the origin of the word "Bistro" at La Mère Catherine, 6, place du Tertre, Paris.(English: On March 30, 1814, the Cossacks were the first to launch their very famous "bistro" here and, on the hill, the worthy ancestor of our bistros was born. 180th anniversary.

6. French cuisine - Wikipedia

   en.wikipedia.org/wiki/French_cuisine

   On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410. In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was ...

7. Full-course dinner - Wikipedia

   en.wikipedia.org/wiki/Full-course_dinner

   Alternatively, buffet style is a variation of the French service where all food is available at the correct temperature in a serving space other than the dining table. Guests go to the buffet to be served or sometimes serve themselves and then carry their plates back to the table.