More recently, a main dish of one or two slices of bread on which ingredients are laid, creating a sort of open-faced sandwich.Cantine (f) school or office cafeteria, it is sometimes used to mean a restaurant that has a laid-back and relaxed atmosphere, and where you could see yourself having lunch or dinner everyday.Chichi (m) an elongated donut similar to the Spanish churro, usually sold by beach-side vendors, rolled in sugar and served in a paper wrapping.Choucroute garnie (f) sauerkraut served with assorted sausages and cured meats.
Beaufort (m) firm cow cheese from the area of Beaufort, in the French Alps.The macaron parisien in particular is made of two delicate meringue-like cookies sandwiched together by a creamy filling.Grey-white and slightly moist, it has a distinctive and delicate taste.
Brioche (f) a lightly sweet yeast pastry, made with eggs and butter.
Mouillette (f) a finger of toasted bread, usually spread with butter, to be dipped into a soft-boiled egg.A soft dough made of butter, flour, salt, water and eggs, that puffs up when baked.Lait ribot (m) fermented milk from Brittany ( laez ribod in Breton), a cousin to the North African kefir.
confiture | Definition of confiture in English by OxfordFormule (f) a limited selection of dishes offered for a set price, usually cheaper than a menu.Pot-au-feu (m) a stew of beef with carrots, onions, turnips, and leeks.
Le Chaudron Magique.: Un fruit de saison : le coing. UneSavory nibbles served before the meal, to arouse the appetite.
confiture de coings maison - SUPER MARMITEThe most classic example is steak tartare, made with raw beef, but the term is also used for preparations of raw fish or vegetables.Speculoos (m) crunchy cinnamon and cassonade cookie from Belgium.
What does confiture mean? definition and meaning (Free
Also used, by extension, for vegetables or meat cooked the same way.It is traditionally served in thin shavings, cut from the top of the cheese with a rotating knife planted in the center of the wheel.
Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats.Fromage blanc (m) a smooth, unsalted fresh cheese, similar to yogurt.Specifically: tiny fried fish served in the South of France, and the fish-shaped Easter chocolates meant to represent them.It keeps its shape when moistened, which makes it perfect for charlottes.
Confiture de coings: le goût incomparable de la «pomme d'or»Substitute heavy cream or sour cream, preferably a mix of the two.Fondue savoyarde (f) cheese fondue, made with white wine and cheeses from Savoie, a region on the French side of the Alps.Also: a general term for the drinks and savory nibbles served before dinner.Ratte (f) a small, nutty potato, similar to the fingerling potato.
Cointreau (m) an orange-flavored liqueur. (Cointreau is a brand name.) Colvert (m) mallard.
Confiture et gelée de coings | fandecuisineIt is the only bean to be protected by a Label Rouge and regional appellation, and can only be hand-picked.Feuille guitare (f) a sheet of plastic that chocolatiers use to ensure their confections have a shiny finish.Brick (f) (alternate spelling: brik) a very thin wheat dough used in North African cuisine, similar to phyllo dough but slightly thicker and grainier.Brasserie (f) originally, a restaurant that served beer (the literal meaning of brasserie is brewery) and a simple hearty fare, often of Alsatian inspiration.Tartare (m) a dish that involves a raw ingredient, chopped or diced finely, and seasoned.The name comes from pissalat, a condiment made with pureed anchovies, cloves, thyme and bay leaves, which was traditionally spread on the tart before baking.Mimolette (f) a bright orange cheese from the North of France.
It is one of the traditional cakes served on the Epiphany, a Christian holiday celebrated on January 6. Gambas (f. pl.) jumbo shrimp.A twist on boudin noir and a specialty from the Antilles, the French Carribeans.