Méridionale (à la): The expression "à la méridionale" applies in classic cuisine to a preparation of lunch from […]
Culinary glossary
Household
Housewife: The expression "housewife" applies, in classic cuisine, to various preparations of the so-called "bourgeois" cuisine, that is to say, not comprising […]
Marivaux
Marivaux: “Marivaux” (*) is, in classic cuisine, the name of a garnish for large pieces of roast meat, sauced […]
Marie-Louise
Marie-Louise: “Marie-Louise” is, in classic cuisine, the name of a garnish of pieces of lamb or mutton. It is composed either […]
Alleluia
Alleluia: The alleluia is a little fervor that was offered on the evening of Holy Saturday, to the begging children of Lauraguais in […]
Néva (to the)
Néva (à la): The expression “à la Néva” is used, in classic cuisine, for a prepartition of chicken garnished with a […]
newburg
Newburg: "Newburg" is the name given in 1862 to a preparation of lobster by its inventor, the chef Charles Ranhofer [...]
Swimming
Swimming: "Swimming" (or swimming) is a method of cooking certain products, especially crustaceans or […]
Liege
Liégeoise: The expression “à la Liègeoise” applies, in classic cuisine, to preparations using alcohol and juniper berries, such as […]
Harissa
Harissa: Harissa is a puree of red peppers originating from North Africa. The peppers are dried in the sun and then crushed […]
Haddock
Haddock: Haddock is a salted and smoked preparation of haddock (or haddock). This fish is caught mainly on the coasts […]
Hash
Mince: Mince is a very old preparation made from meat, fish or vegetables (see the word […]
hachua
Hachua: Hachua is a Basque dish made from sirloin steak and fatty ham, braised for a long time in white wine […]
Godaille
Godaille: In Switzerland, godaille is a kind of bouillabaisse made from fish from lakes (Léman, Neuchâtel, etc.) which […]
Gado-gado (Indonesian cuisine)
Gado-gado (Indonesian cuisine): Gado-gado is an Indonesian culinary specialty consisting of a salad of crunchy vegetables topped with a […]
Candy
Candy: A candy is a thin and delicate food, usually sweet. The word "delicacy" comes from frying. […]
Flammekueche
Flammekueche: The Flammekueche is a tarte flambée (in Alemannic/Alsatian flàmmeküeche) or the flame-küche or Flamenkuch, sometimes abbreviated as flamms […]
String Picardy
Ficelle picarde: The ficelles picardes are a specialty of the North, served as a hot starter. These are savory pancakes, filled […]
Fazzoletti (pasta)
Fazzoletti (pasta): Fazzoletti (plural of fazzoletto, which means “handkerchief” in Italian) are fresh Italian pasta that are fairly large and […]
Farçou
Farçou: Farçou is a stuffing from Aveyron (department in the South of France) made up of bread crumbs soaked […]
Prank
Farcement: Farcement is a traditional dish from the upper Arve valley and the Arly valley, which can […]
Forget
Oublie: An oublie (word coming from the Latin oblata, offering) is a small waffle in the shape of a cylinder or a cone, […]
Scarlet (at)
Scarlet (à l'): The expression "à l'écarlate" applies, in classic cuisine, to pork or beef immersed in […]
Cozy (Father)
Douillet (Father): The Douillet father (or Perdouillet) is the name given in the kitchen of the XNUMXth and XNUMXth centuries to […]
Dubley
Dubley: "Dubley" is, in classic cuisine, the name of a garnish for large cuts of meat, composed of mushroom heads […]
Degreaser
Defat: Defat is the fat removed from a broth, stock, sauce, casserole or braise, […]
Dauphinoise
Dauphinoise: “A la dauphinoise” applies, in classic cuisine, to a preparation of potatoes au gratin. The truth […]
Stew
Daube: The daube, or rather the daubes are specialties of Provençal origin (in Provençal adòba, adobo, which should therefore […]
Halfof
Demidof: “Demidof” is the name of various culinary preparations dedicated, in classical cuisine, to Prince Anatole Demidof, husband […]
Desert
Sideboard: A sideboard is all the leftover cooked meat, poultry or fish that can be reused to […]