SettingsFrench cuisine
Agneau de pré-salé
Agneau de pré-salé is a type of lamb which was raised in salt marsh meadows of France, especially Normandy and Mont Saint-Michel.
Agneau de pré-salé is a type of lamb which was raised in salt marsh meadows of France, especially Normandy and Mont Saint-Michel.
Alicot
An alicot is a stew made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.
An alicot is a stew made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.
Aligot
Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often w...
Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often w...
Allemande sauce
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
Baconique meal
A baconique meal (French: repas baconique) was a French meal consisting entirely of various preparations of pork, either fresh or salt.
A baconique meal (French: repas baconique) was a French meal consisting entirely of various preparations of pork, either fresh or salt.
Baeckeoffe
Baeckeoffe is a typical dish from the province of Alsace situated between France and Germany.
Baeckeoffe is a typical dish from the province of Alsace situated between France and Germany.
Baguette
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough.
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough.
Barbajuan
Barbajuan (also spelt Barbagiuan) is a typical Appetizer of the eastern part of French Riviera.
Barbajuan (also spelt Barbagiuan) is a typical Appetizer of the eastern part of French Riviera.
Bayonne ham
Bayonne Ham or Jambon de Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural ...
Bayonne Ham or Jambon de Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural ...
Beef bourguignon
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and boeuf à la Bourguignonne, is a well-known, traditional French recipe.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and boeuf à la Bourguignonne, is a well-known, traditional French recipe.
Beef brain
Beef brains and veal or calf's brains are used in the cuisines of France; Italy; El Salvador; Mexico, etc.
Beef brains and veal or calf's brains are used in the cuisines of France; Italy; El Salvador; Mexico, etc.
Beignet
Beignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste.
Beignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste.
Biscuit rose de Reims
Biscuit rose de Reims (pink biscuits of Reims), is a French biscuit, made pink by the addition of carmine.
Biscuit rose de Reims (pink biscuits of Reims), is a French biscuit, made pink by the addition of carmine.
Bistro
A bistro, sometimes spelled bistrot, is, in it's original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting.
A bistro, sometimes spelled bistrot, is, in it's original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting.
Blancmange
Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds.
Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds.
Blanquette de veau
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
Boeuf à la mode
Boeuf à la mode is a French version of what is known in the United States as pot roast.
Boeuf à la mode is a French version of what is known in the United States as pot roast.
Boletus edulis
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus.
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus.
Boudin blanc de Rethel
Boudin describes a number of different types of sausage used in French, Belgian, German, French Canadian, Creole and Cajun cuisine.
Boudin describes a number of different types of sausage used in French, Belgian, German, French Canadian, Creole and Cajun cuisine.
Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
Bouquet garni
The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.
The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.
Brasserie
In France and the Francophone world, a brasserie is a type of restaurant with a relaxed, upscale setting, which serves single dishes and other meals.
In France and the Francophone world, a brasserie is a type of restaurant with a relaxed, upscale setting, which serves single dishes and other meals.
Bredela
Bredele (also referred to as Bredela, Bredle or Winachtsbredele) are biscuits or small cakes traditionally baked in Alsace (France) especially during the Christ...
Bredele (also referred to as Bredela, Bredle or Winachtsbredele) are biscuits or small cakes traditionally baked in Alsace (France) especially during the Christ...
Breton sauce
Breton sauce, (fr. Sauce Bretonne) is a compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream.
Breton sauce, (fr. Sauce Bretonne) is a compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream.
Brochette
In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers.
In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers.
Brown sauce (meat stock based)
In classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but mo...
In classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but mo...
Brési
Brési is beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs.
Brési is beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs.
Béarnaise sauce
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs.
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs.
Bêtises de Cambrai
Bêtises de Cambrai are a French boiled sweet made in the town of Cambrai.
Bêtises de Cambrai are a French boiled sweet made in the town of Cambrai.
Calf's brains
Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco.
Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco.
Caquelon
A Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue.
A Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue.
Cassolette
Cassolette (from the diminutive form of the French word cassole, a small container) may refer to: A small porcelain, glass or metal container used for the cooking and serving of individu...
Cassolette (from the diminutive form of the French word cassole, a small container) may refer to: A small porcelain, glass or metal container used for the cooking and serving of individu...
Cassoulet
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white haricot beans.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white haricot beans.
Cervelle de canut
Cervelle de canut is a cheese spread/dip, and a speciality of Lyon, France.
Cervelle de canut is a cheese spread/dip, and a speciality of Lyon, France.
Chasseur (sauce)
Sauce Chasseur, sometimes called “hunter’s sauce”, is a small or compound brown sauce used in French cuisine.
Sauce Chasseur, sometimes called “hunter’s sauce”, is a small or compound brown sauce used in French cuisine.
Chiboust cream
Crème Chiboust is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites.
Crème Chiboust is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites.
Chicken Marengo
Chicken Marengo is an Italian savoury dish, so named for being the dish that Napoléon Bonaparte ate after the Battle of Marengo.
Chicken Marengo is an Italian savoury dish, so named for being the dish that Napoléon Bonaparte ate after the Battle of Marengo.
Choucroute garnie
Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsacian Sürkrüt, c.f.
Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsacian Sürkrüt, c.f.
Choux pastry
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères.
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères.
Chris Ely
Chris Ely is the Dean of the Estate Management Studies division at The French Culinary Institute in New York City.
Chris Ely is the Dean of the Estate Management Studies division at The French Culinary Institute in New York City.
Chèvre chaud
Chèvre chaud (chaud means 'hot') is a French dish, consisting of Chèvre cheese served hot.
Chèvre chaud (chaud means 'hot') is a French dish, consisting of Chèvre cheese served hot.
Confit
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation.
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation.
Confit byaldi
Confit byaldi, by French chef Michel Guérard, is a variation on the traditional French dish ratatouille.
Confit byaldi, by French chef Michel Guérard, is a variation on the traditional French dish ratatouille.
Confrérie de la Chaîne des Rôtisseurs
La Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950.
La Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950.
Coq au vin
Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Cougnou
The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries.
The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries.
Court-bouillon
Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods.
Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods.
Crepe
A crepe or crêpe, is a type of very thin pancake, usually made from wheat flour.
A crepe or crêpe, is a type of very thin pancake, usually made from wheat flour.
Crudités
Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce.
Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce.
Crème brûlée
Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
Crème fraiche
Crème fraiche (, "fresh cream"; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5.
Crème fraiche (, "fresh cream"; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5.
Crêpe
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes).
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes).
Cuisine classique
Cuisine classique is a style of French cookery based on the works of Auguste Escoffier.
Cuisine classique is a style of French cookery based on the works of Auguste Escoffier.
Cuisine minceur
Cuisine minceur is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional Nouvelle cuisine dishes.
Cuisine minceur is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional Nouvelle cuisine dishes.
Daniel Boulud
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore.
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore.
Daube
Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a ...
Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a ...
Degustation
Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company.
Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company.
Deviled egg
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with other foodstuffs such as mayonnaise and mustard, but many other variants ...
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with other foodstuffs such as mayonnaise and mustard, but many other variants ...
Duck à l'orange
Canard à l'Orange is a classic French dish in which the duck is roasted and served with an orange sauce, it is thought that this particular dish, has its origins in the cuisine of Tuscany, Italy.
Canard à l'Orange is a classic French dish in which the duck is roasted and served with an orange sauce, it is thought that this particular dish, has its origins in the cuisine of Tuscany, Italy.
Duxelles
Duxelles is a finely chopped mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste.
Duxelles is a finely chopped mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste.
Escabeche
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mix...
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mix...
Escargot
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants.
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants.
Espagnole sauce
In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking.
In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking.
Farinata
Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa.
Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa.
Fera (fish)
Fera is a locally name for several fish species of the genus Coregonus from Switzerland, and France, in particular Savoy.
Fera is a locally name for several fish species of the genus Coregonus from Switzerland, and France, in particular Savoy.
Flamiche
Flamiche is a specialty of Picardy in the north of France.
Flamiche is a specialty of Picardy in the north of France.
Fleischnacka
Fleischnacka is an Alsatian dish consisting of minced beef (or sometimes other meats) spiced with herbes de Provence and/or spices and rolled in fresh noodle dough and cut into slices which ...
Fleischnacka is an Alsatian dish consisting of minced beef (or sometimes other meats) spiced with herbes de Provence and/or spices and rolled in fresh noodle dough and cut into slices which ...
Foie gras
Foie gras; French for "fat liver" is a food product made of the liver of a duck or goose that has been specially fattened.
Foie gras; French for "fat liver" is a food product made of the liver of a duck or goose that has been specially fattened.
Foie gras controversy
The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wi...
The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wi...
François Massialot
François Massialot was a French chef who served as chef de cuisine to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II...
François Massialot was a French chef who served as chef de cuisine to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II...
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change.
French cuisine is a style of food preparation originating from France that has developed from centuries of social change.
French Culinary Institute
The French Culinary Institute, now known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California.
The French Culinary Institute, now known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California.
French tian
A tian is a tall, conical earthenware cooking vessel used in the Alpes-Maritimes area of France.
A tian is a tall, conical earthenware cooking vessel used in the Alpes-Maritimes area of France.
Fritelli
Fritelli is a Corsican doughnut or fritter made from fried chestnut flour.
Fritelli is a Corsican doughnut or fritter made from fried chestnut flour.
Friterie
A friterie (in French-speaking Belgium and Northern France), frituur or frietkot/kraam (in Flanders and the Netherlands) or baraque à frites in Northern France is a traditional...
A friterie (in French-speaking Belgium and Northern France), frituur or frietkot/kraam (in Flanders and the Netherlands) or baraque à frites in Northern France is a traditional...
Frog legs
Frog legs are eaten in parts of the Southern United States, particularly South and Central Florida and Louisiana.
Frog legs are eaten in parts of the Southern United States, particularly South and Central Florida and Louisiana.
Fromage fort
Fromage fort is a French cheese spread, literally "strong cheese".
Fromage fort is a French cheese spread, literally "strong cheese".
Galantine
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
Ganzeltopf
Ganzeltopf is a traditional Alsatian dish, popular at Christmas, prepared much like a conserve and simmered in the oven with winter vegetables and a bottle of Sylvaner.
Ganzeltopf is a traditional Alsatian dish, popular at Christmas, prepared much like a conserve and simmered in the oven with winter vegetables and a bottle of Sylvaner.
Gougère
A gougère,, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese and pepper.
A gougère,, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese and pepper.
Gratin
Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Green sauce
Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German Grüne Soße or Frankfurter Grie Soß.
Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German Grüne Soße or Frankfurter Grie Soß.
Hachis Parmentier
In haute cuisine, hachis Parmentier is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells.
In haute cuisine, hachis Parmentier is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells.
Haute cuisine
Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large...
Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large...
Herbes de Provence
Herbes de Provence is a mixture of dried herbs from Provence invented in the 1970s.
Herbes de Provence is a mixture of dried herbs from Provence invented in the 1970s.
Hollandaise sauce
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
How to Eat a Small Country
How to Eat a Small Country: A Family’s Pursuit of Happiness, One Meal at a Time is a memoir by Amy Finley, the Season 3 winner of The Next Food Network Star and former host of The Gourmet Ne...
How to Eat a Small Country: A Family’s Pursuit of Happiness, One Meal at a Time is a memoir by Amy Finley, the Season 3 winner of The Next Food Network Star and former host of The Gourmet Ne...
Ice cream
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours.
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours.
Ice cream cone
An ice cream cone, poke or cornet is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten witho...
An ice cream cone, poke or cornet is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten witho...
Jambonette
Jambonette is a French culinary term for chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked.
Jambonette is a French culinary term for chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked.
Jambonneau
Jambonneau is a French culinary term for the knuckle end of a pork or ham leg.
Jambonneau is a French culinary term for the knuckle end of a pork or ham leg.
Jules Gouffé
Jules Gouffé (Paris 1807 - Neuilly-sur-Seine 1877) was a renowned French chef and pâtissier.
Jules Gouffé (Paris 1807 - Neuilly-sur-Seine 1877) was a renowned French chef and pâtissier.
King cake
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
Kornigou
Kornigou are cakes baked in the shape of antlers to commemorate the god of winter shedding his "cuckold" horns as he returns to his kingdom in the Otherworld.
Kornigou are cakes baked in the shape of antlers to commemorate the god of winter shedding his "cuckold" horns as he returns to his kingdom in the Otherworld.
L'Osier
L'Osier is a Michelin Guide 3-star classic French cuisine restaurant in Chuo-ku, Tokyo.
L'Osier is a Michelin Guide 3-star classic French cuisine restaurant in Chuo-ku, Tokyo.
La bonne cuisine de Madame E. Saint-Ange
La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Camille Ébrard–Saint-Ange and published in 1927 by Larousse.
La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Camille Ébrard–Saint-Ange and published in 1927 by Larousse.
La cuisine pour tous
La cuisine pour tous, Je sais cuisiner, The French Pocket Cookbook, or I Know How to Cook is a French cookbook written by Ginette Mathiot.
La cuisine pour tous, Je sais cuisiner, The French Pocket Cookbook, or I Know How to Cook is a French cookbook written by Ginette Mathiot.
La Cuisinière Cordon Bleu
La Cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel.
La Cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel.
Ladyfinger (biscuit)
Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger.
Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger.
Lardon
Lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.
Lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.
Lavandula angustifolia
Lavandula angustifolia (also Lavandula spica or Lavandula vera; common lavender, true lavender, narrow-leaved lavender or English lavender (though not native ...
Lavandula angustifolia (also Lavandula spica or Lavandula vera; common lavender, true lavender, narrow-leaved lavender or English lavender (though not native ...
Le Cordon Bleu
Le Cordon Bleu (French for "The Blue Ribbon") is the world's largest hospitality education institution, with 35 schools on five continents serving 20,000 students annually.
Le Cordon Bleu (French for "The Blue Ribbon") is the world's largest hospitality education institution, with 35 schools on five continents serving 20,000 students annually.
Le Pot au Feu
Le pot au feu: Journal de cuisine pratique et d'économie domestique, later called Le pot au feu et les Bonnes recettes réunis, was a biweekly cooking magazine in quarto format publ...
Le pot au feu: Journal de cuisine pratique et d'économie domestique, later called Le pot au feu et les Bonnes recettes réunis, was a biweekly cooking magazine in quarto format publ...
Ligue des Gourmands
La Ligue des Gourmands was a dining club founded by Auguste Escoffier and his friends in February 1912.
La Ligue des Gourmands was a dining club founded by Auguste Escoffier and his friends in February 1912.
Lobster Thermidor
Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell, and optionally served with an oven-brown...
Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell, and optionally served with an oven-brown...
Louis de Bechamel
Louis de Béchameil, marquis de Nointel was a French financier and patron of the arts.
Louis de Béchameil, marquis de Nointel was a French financier and patron of the arts.
Lyonnaise potatoes
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.
Madame Elisabeth Brassart
Madame Elisabeth Brassart (1897–1992) was the proprietress of the Le Cordon Bleu school in Paris from 1945 to 1984.
Madame Elisabeth Brassart (1897–1992) was the proprietress of the Le Cordon Bleu school in Paris from 1945 to 1984.
Marie-Antoine Carême
Marie Antoine Carême, known as the "King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of F...
Marie Antoine Carême, known as the "King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of F...
Mashed potato
Mashed potato is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater.
Mashed potato is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater.
Matignon (cuisine)
In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added.
In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added.
Meat glaze
Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation.
Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation.
Mirepoix (cuisine)
A mirepoix can be a combination of celery (either common pascal celery or celeriac), onions, and carrots.
A mirepoix can be a combination of celery (either common pascal celery or celeriac), onions, and carrots.
Mojette beans
Mojette beans or Mogette beans are white beans native to the French department of Vendée in the region of Pays de la Loire.
Mojette beans or Mogette beans are white beans native to the French department of Vendée in the region of Pays de la Loire.
Morteau sausage
The saucisse de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France (in the department of Doubs in Franche-Comté).
The saucisse de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France (in the department of Doubs in Franche-Comté).
Moules-frites
Moules-frites is a popular dish consisting of mussels and French fries that is primarily served in Belgium and northern France.
Moules-frites is a popular dish consisting of mussels and French fries that is primarily served in Belgium and northern France.
Niçoise salad
Niçoise salad,, is a mixed salad consisting of various vegetables topped with tuna and anchovies.
Niçoise salad,, is a mixed salad consisting of various vegetables topped with tuna and anchovies.
Nouvelle cuisine
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation used in French cuisine.
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation used in French cuisine.
Occitan cuisine
Occitan cuisine is the traditional cuisine and gastronomy in Occitania or in the lands where people speak Occitan.
Occitan cuisine is the traditional cuisine and gastronomy in Occitania or in the lands where people speak Occitan.
Odette Kahn
Odette Kahn was a leading authority on wine and editor of the La Revue du vin de France and of Cuisine et Vins de France.
Odette Kahn was a leading authority on wine and editor of the La Revue du vin de France and of Cuisine et Vins de France.
Offal
Offal, also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal.
Offal, also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal.
Olivier salad
Olivier salad (Russian — Салат Оливье, ) is a traditional salad dish from Russia, which is also popular in many Eastern Bloc countries.
Olivier salad (Russian — Салат Оливье, ) is a traditional salad dish from Russia, which is also popular in many Eastern Bloc countries.
Onion Johnny
Onion Johnny is the nickname given to the Breton farmers and agricultural laborers that sell distinctive pink onions door-to-door in Great Britain.
Onion Johnny is the nickname given to the Breton farmers and agricultural laborers that sell distinctive pink onions door-to-door in Great Britain.
Ortolan Bunting
The Ortolan, or Ortolan Bunting, Emberiza hortulana, is a bird in the bunting family Emberizidae, a passerine family now separated by most modern authors from the finches, Fringillidae.
The Ortolan, or Ortolan Bunting, Emberiza hortulana, is a bird in the bunting family Emberizidae, a passerine family now separated by most modern authors from the finches, Fringillidae.
Pan-bagnat
The Pan-bagnat (pan banhat for wet bread) is a sandwich that is a speciality of the region of Nice, France.
The Pan-bagnat (pan banhat for wet bread) is a sandwich that is a speciality of the region of Nice, France.
Pastis
Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist.
Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist.
Persillade
Persillade is a sauce or seasoning mixture of parsley (persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.
Persillade is a sauce or seasoning mixture of parsley (persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.
Petit Salé
Petit Salé is salted pork, usually produced according to a French method of immersing cuts of pork for up to two days in brine.
Petit Salé is salted pork, usually produced according to a French method of immersing cuts of pork for up to two days in brine.
Pissaladière
Pissaladière (; pissaladiera, ; ) is a pizza-like dish made in southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in th...
Pissaladière (; pissaladiera, ; ) is a pizza-like dish made in southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in th...
Pissalat
Pissalat (or pissala) is a condiment originating from the Nice region of France.
Pissalat (or pissala) is a condiment originating from the Nice region of France.
Pommes Anna
Pommes Anna or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
Pommes Anna or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
Pommes dauphine
Pommes dauphine (sometimes referred to as dauphine potatoes) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then d...
Pommes dauphine (sometimes referred to as dauphine potatoes) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then d...
Potjevleesch
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté.
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté.
Poularde Albufera
Poularde Albufera, (Albufera Pullet) is a chicken dish attributed to French chef Adolphe Dugléré which was named in honour of the Duke of Albufera.
Poularde Albufera, (Albufera Pullet) is a chicken dish attributed to French chef Adolphe Dugléré which was named in honour of the Duke of Albufera.
Poulet au fromage
Poulet au fromage is a French dish, meaning, literally, chicken with cheese.
Poulet au fromage is a French dish, meaning, literally, chicken with cheese.
Pressed duck
Pressed duck (alternate names: Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish.
Pressed duck (alternate names: Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish.
Préfou
The préfou is a regional culinary specialty from Vendée, in France.
The préfou is a regional culinary specialty from Vendée, in France.
Pâtisserie
A pâtisserie is the type of French or Belgian bakery that specializes in pastries and sweets.
A pâtisserie is the type of French or Belgian bakery that specializes in pastries and sweets.
Pâté
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
Pâté aux pommes de terre
The pâté aux pommes de terre or pâté de pommes de terre is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France.
The pâté aux pommes de terre or pâté de pommes de terre is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France.
Péla (Meal)
Péla is a French dish from the Savoy region, made with potatoes and Reblochon cheese.
Péla is a French dish from the Savoy region, made with potatoes and Reblochon cheese.
Quenelle
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding.
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding.
Quiche
Quiche is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables.
Quiche is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables.
Raclette
Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off the melted part.
Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off the melted part.
Ratatouille
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.
Richard Olney (food writer)
Richard Olney was a New Zealander painter, cook, food writer, editor, and memoirist, best known for his books of French country cooking.
Richard Olney was a New Zealander painter, cook, food writer, editor, and memoirist, best known for his books of French country cooking.
Rouille
Rouille (French, 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.
Rouille (French, 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.
Réveillon
In France, Brazil, Portugal and some other French-speaking places, a réveillon is a long dinner, and possibly a party, held on the evenings preceding Christmas Day and New Year's Day.
In France, Brazil, Portugal and some other French-speaking places, a réveillon is a long dinner, and possibly a party, held on the evenings preceding Christmas Day and New Year's Day.
Sablé (biscuit)
Sablé is a French round shortbread biscuit, originates in Caen, in the province of Normandy.
Sablé is a French round shortbread biscuit, originates in Caen, in the province of Normandy.
Salad Olivier
Salade Olivier (; Салат Оливье in Russian) is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise.
Salade Olivier (; Салат Оливье in Russian) is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise.
Salmis
A salmis is a preparation from classical French cooking.
A salmis is a preparation from classical French cooking.
Salpicon
Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce.
Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce.
Sauce gribiche
Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
Sauce lyonnaise
Lyonnaise sauce is a compound or small French sauce of white wine, vinegar and onions served with small cuts of meat principally for left-overs.
Lyonnaise sauce is a compound or small French sauce of white wine, vinegar and onions served with small cuts of meat principally for left-overs.
Sauce ravigote
Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold.
Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold.
Sauce Robert
Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine.
Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine.
Sauerkraut
Sauerkraut (; ; זויערקרויט zoyerkroyt ), French Choucroute, Polish Kiszona kapusta) directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various...
Sauerkraut (; ; זויערקרויט zoyerkroyt ), French Choucroute, Polish Kiszona kapusta) directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various...
Secca de bœuf
Secca de bœuf or Secca d'Entrevaux is a type of dried salted beef made in Entrevaux.
Secca de bœuf or Secca d'Entrevaux is a type of dried salted beef made in Entrevaux.
Sidoine Benoît
Sidoine Benoît was a Benedictine monk of the 14th Century at the Abbaye-aux-Hommes in Caen, in the Calvados département in the Basse-Normandie region of France.
Sidoine Benoît was a Benedictine monk of the 14th Century at the Abbaye-aux-Hommes in Caen, in the Calvados département in the Basse-Normandie region of France.
Sole meunière
Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon.
Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon.
Soufflé
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
Squab (food)
In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning "loose, fat flesh") is a young domestic pigeon or its meat.
In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning "loose, fat flesh") is a young domestic pigeon or its meat.
Steak au poivre
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.
Steak de Venaison
Steak de Venaison is a French entrée; a seasonal venison steak served with green peppercorn sauce.
Steak de Venaison is a French entrée; a seasonal venison steak served with green peppercorn sauce.
Sugar pie
Sugar pie is a typical dessert of the western European countries of France and Belgium, Quebec, and Midwestern United States states such as Indiana, where it is known as sugar cream pie.
Sugar pie is a typical dessert of the western European countries of France and Belgium, Quebec, and Midwestern United States states such as Indiana, where it is known as sugar cream pie.
Suprême sauce
Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.
Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.
Tapenade
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
Tarte flambée
Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîc...
Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîc...
Thirteen desserts
The thirteen desserts are the traditional dessert foods used in celebrating Christmas in the French region of Provence.
The thirteen desserts are the traditional dessert foods used in celebrating Christmas in the French region of Provence.
Three Emperors Dinner
The Dîner des trois empereurs or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867.
The Dîner des trois empereurs or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867.
Tournedos Rossini
Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Antonin Careme.
Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Antonin Careme.
Traou Mad
Traou Mad is a French delicacy produced in Pont-Aven, Brittany, France being a full fat butter biscuit served for breakfast.
Traou Mad is a French delicacy produced in Pont-Aven, Brittany, France being a full fat butter biscuit served for breakfast.
Tripoux
Tripoux is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables.
Tripoux is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables.
Truffade
Truffade is a dish traditionally associated with Auvergne in France.
Truffade is a dish traditionally associated with Auvergne in France.
Vadouvan
Vadouvan (occasionally spelt Vaudouvan) is a ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence.
Vadouvan (occasionally spelt Vaudouvan) is a ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence.
Velouté sauce
A velouté sauce, pronounced, along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier ...
A velouté sauce, pronounced, along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier ...
Verjuice
Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes.
Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes.
Verrine
A verrine is a confection, originally from France, made by layering ingredients in a small glass.
A verrine is a confection, originally from France, made by layering ingredients in a small glass.
Whipped cream
Whipped cream is cream that has been beaten by a mixer, whisk, fork, or whip until it is light and fluffy.
Whipped cream is cream that has been beaten by a mixer, whisk, fork, or whip until it is light and fluffy.
À la zingara
In French cuisine, à la zingara (lit.
In French cuisine, à la zingara (lit.
École Supérieure de Cuisine Française (ESCF) - Ferrandi
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris.
École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) is a professional training school located in central Paris.