Home > Blossary: French Cuisine
A blossary of French cuisine.

Category: Food

20 Terms

Created by: Silentchapel

Number of Blossarys: 95

My Terms
Collected Terms

Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly ...

Domain: Culinary arts; Category: Cooking

Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, ...

Domain: Culinary arts; Category: Cooking

Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also ...

Domain: Culinary arts; Category: Cooking

Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of ...

Domain: Culinary arts; Category: Cooking

A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse ...

Domain: Culinary arts; Category: Cooking

The mille-feuille ("thousand leaves"), vanilla slice, custard slice, also known as the Napoleon, is a French pastry of which the exact origin is unknown. Its modern form was influenced by ...

Domain: Culinary arts; Category: Cooking

A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, ...

Domain: Culinary arts; Category: Cooking

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