@tastebuddy

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@tastebuddy

posted 1 year ago, 734 Views

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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.
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Petit Salé is salted pork, usually produced according to a French method of immersing cuts of por...
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Croque monsieur Dish
A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame is a variant of the dish topped with a fried egg. The name is based on the verb croquer and the word monsieur. The sandwich's first recorded appearance on a Paris café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust's In Search of Lost Time in 1918.
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A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in Fren...
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Mojette beans
Mojette beans or Mogette beans are white beans native to the New World and traditionally eaten in the French department of Vendée in the region of Pays de la Loire. They are smooth, fine and almost rectangular.
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Mojette beans or Mogette beans are white beans native to the New World and traditionally eaten in...
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Tartiflette Dish
Tartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. "
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Tartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons...
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Quiche Dish
Quiche is a savoury dish consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.
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Quiche is a savoury dish consisting of pastry crust filled with eggs, milk or cream, and cheese, ...
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Place City
Place
Barneville-Carteret Commune in France
Barneville-Carteret is a commune in the Manche department in the Normandy region of north-western France. For many years it has been a popular seaside resort destination.
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Barneville-Carteret is a commune in the Manche department in the Normandy region of north-western...
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Bouillabaisse Dish
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. T...
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Gratin dauphinois Dish
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France.
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Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné r...
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Le Poulet basquaise Song by Coco Rapido
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Croque monsieur Dish
A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame is a variant of the dish topped with a fried egg. The name is based on the verb croquer and the word monsieur. The sandwich's first recorded appearance on a Paris café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust's In Search of Lost Time in 1918.
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A croque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in Fren...
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Frog legs
Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Cambodia, Thailand, Indonesia, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, the northwest Greece and the Southern regions of the United States.
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Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edibl...
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Andouillette
Andouillette is a coarse-grained sausage made with pork, intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture.
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Andouillette is a coarse-grained sausage made with pork, intestines or chitterlings, pepper, wine...
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Movie
Movie
Ratatouille 2007 film
Ratatouille is a 2007 American computer-animated comedy film produced by Pixar and released by Walt Disney Pictures. It is the eighth film produced by Pixar and was co-written and directed by Brad Bird, who took over from Jan Pinkava in 2005.
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Ratatouille is a 2007 American computer-animated comedy film produced by Pixar and released by Wa...
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Steak tartare Dish
Steak tartare is a meat dish made from raw ground beef or horsemeat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste.
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Steak tartare is a meat dish made from raw ground beef or horsemeat. It is usually served with on...
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Place AdministrativeArea
Place
North Brabant Dutch province
North Brabant, also unofficially called Brabant, is a province in the south of the Netherlands. It borders the provinces of South Holland and Gelderland to the north, Limburg to the east, Zeeland to the west, and Belgium to the south.
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North Brabant, also unofficially called Brabant, is a province in the south of the Netherlands. I...
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Foie gras Food
Foie gras is a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.
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Foie gras is a luxury food product made of the liver of a duck or goose that has been especially ...
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Fondue Dish
Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.
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Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a...
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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. To refrain from browning meat and fat in this way, is to cook them en blanquette. From Larousse Gastronomique
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Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in...
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Andouille
Andouille is a smoked sausage made using pork, originating in France.
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Andouille is a smoked sausage made using pork, originating in France.
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Escargot
Escargots, IPA, are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain.
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Escargots, IPA, are a delicacy consisting of cooked edible land snails. They are often served as ...
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French onion soup Soup
French onion soup is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top of a large piece of bread.
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French onion soup is a type of soup usually based on meat stock and onions, and often served grat...
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Duck confit Dish
Duck confit is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
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Duck confit is a French dish made with the whole duck. In Gascony, according to the families perp...
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Navarin
Navarin is a French ragoût of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier.
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Navarin is a French ragoût of lamb or mutton. If made with lamb and vegetables available fresh in...
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Salad Nicoise Salad
Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies, and is dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs.
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Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that...
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Duck meat Meat
In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in...
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Cassoulet Dish
Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
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Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originatin...
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Pot-au-feu Dish
Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."
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Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintes...
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Raclette Cheese
Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg. The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice.
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Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg. The Alpine c...
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Beef bourguignon Dish
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
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Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is ...
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