1/4/2024 0 Comments Amadine translation to english(m) coffee when ordered in a café or restaurant: espresso. It is called brocciu when made in Corsica. (f) a type of fresh cheese from Provence. (f) a lightly sweet yeast pastry, made with eggs and butter. (f) (alternate spelling: brik) a very thin wheat dough used in North African cuisine, similar to phyllo dough but slightly thicker and grainier. The term is now used, more broadly, for traditional restaurants that are larger than bistros and offer a longer menu served around the clock (choucroute, grilled meat, shellfish platters, etc.). (f) originally, a restaurant that served beer (the literal meaning of brasserie is brewery) and a simple hearty fare, often of Alsatian inspiration. (f) salt cod mashed with olive oil and milk until smooth sometimes made with potatoes, too a specialty from Provence. A twist on boudin noir and a specialty from the Antilles, the French Carribeans. (m) a stew of beef, red wine, and vegetables a specialty from Burgundy. (f) a creamy stew, generally of veal, cooked with carrots, onions, and mushrooms. It keeps its shape when moistened, which makes it perfect for charlottes. (m) a pink, rectangular ladyfinger and a specialty from Reims, it was designed for dipping in a glass of Champagne. Beurre doux is unsalted, beurre salé is salted. Literally: lullaby, because of the rocking movement made while using it. (f) mezza-luna a chopping tool with two handles and two half-moon blades. (m) firm cow cheese from the area of Beaufort, in the French Alps. (m) a spongy yeast cake soaked with rum syrup, often served with whipped cream. It is also a widespread custom to invite people over just for l’apéro, which is a more casual way to entertain than a full-blown dinner invitation. Also: a general term for the drinks and savory nibbles served before dinner. A certification granted to certain food items (such as varieties of cheese or produce) made in a specific area, according to a specific production process. Savory nibbles served before the meal, to arouse the appetite. (m) potatoes mashed with fresh mountain cheese a specialty from Auvergne. (f) in a bird (mostly duck or chicken), the tip of the breast meat. Old-fashioned, as in une baguette à l’ancienne. (adj) to go (as opposed to sur place, for here).
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