French Cuisine

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Aioli

Aïoli

(French) (Italian) (Spanish) (0 ) (1 )

Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. The names mean "garlic and oil" in Catalan and Provençal. Wikipedia

09:57AM November 30, 2017 - by: itisclaudio

Aligot

(French) (0 ) (1 )

Aligot is a dish made from cheese blended into mashed potatoes. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or …

10:52AM January 16, 2018 - by: anika854

Alsace Onion Tart

(French) (0 ) (1 )

Alsace Onion Tart is a french dish. It is prepared with Fromage blanc, crème Fraiche, nutmeg, yellow onion, bacon, thing dough crust. It is eaten during lunch or dinner.

04:54AM December 28, 2020 - by: atasneem

Amandine

almondine

(French) (0 ) (1 )

Amandine is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled almondine in American cookbooks. …

10:51AM January 25, 2017 - by: itisclaudio

Andouille

(French) (0 ) (1 )

Andouille is a smoked sausage made using pork, garlic, pepper, onions, wine, pork chitterlings and tripe originating in France.

01:04PM January 27, 2018 - by: anika854

Andouillette

(French) (0 ) (1 )

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), 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, …

01:07PM January 27, 2018 - by: anika854

Baeckeoffe

(French) (0 ) (1 )

Baeckeoffe is a French casserole dish. Baeckeoffe is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed …

11:19AM January 16, 2018 - by: anika854

Baguette

French stick,French loaf, French Bread

(French) (0 ) (1 )

Baguette is a long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A …

10:10AM August 14, 2018 - by: itisclaudio

Baked Alaska

Glace Au Four, Omelette À La Norvégienne,…

(American) (French) (0 ) (1 )

Baked Alaska is a dessert food consisting of ice cream and cake topped with browned meringue.

04:13PM January 14, 2018 - by: anika854

Bavarian Cream

Crème Bavaroise, Bavarois

(French) (0 ) (1 )

Bavarian Cream is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving.

04:33PM January 14, 2018 - by: anika854

Beef Bourguignon

Boeuf Bourguignon, Burgundy, Bourguignonne

(French) (1 ) (2 )

Beef Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. …

11:59AM February 09, 2017 - by: guest6

Beef Daube Provençal

(French) (0 ) (1 )

Daube is a dish from Provençal France, it is a stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a …

08:50PM May 22, 2023 - by: itisclaudio

Beignet

(American) (French) (0 ) (1 )

Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough. Beignets are commonly known in New Orleans …

11:22AM March 18, 2019 - by: itisclaudio

Bichon Au Citron

(French) (0 ) (1 )

Bichon Au Citron is a French pastry. It is similar to a turnover in size, shape, and that it is made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer …

09:58AM March 11, 2018 - by: anika854

Bisque

(French) (0 ) (1 )

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. Its also can be made from lobster, langoustine, crab, shrimp or crayfish.

08:38AM December 28, 2017 - by: anika854

Blancmange

Shape

(French) (0 ) (1 )

Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavored with almonds.

10:06PM March 09, 2017 - by: anika854

Blanquette De Veau

French veal ragout

(French) (0 ) (1 )

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. …

11:50AM January 22, 2017 - by: eemia21

Bonbon

(French) (0 ) (1 )

Bonbon is a sweet or small confection, especially a small bun, coated in chocolate. In France, bonbons are usually made with a center of the fruit, and may contain brittle, nougat, dragée, or caramel. In the Western world, …

04:43AM May 04, 2020 - by: atasneem

Boudin Noir Aux Pommes

(French) (0 ) (0 )

Boudin noir is a blood sausage served with baked apples. There are several varieties of boudin.

06:57PM January 26, 2016 - by: itisclaudio

Bouillabaisse

(French) (0 ) (1 )

Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t sold that morning.

04:26AM December 16, 2016 - by: anika854