|
|
A crepe is a type of very thin pancake (usually made from wheat flour).
Example of Crepe recipe.
|
The Pan-bagnat is a sandwich that is a speciality of the region of Nice, France.
Example of Pan bagnat recipe.
|
Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup often used as additional filler.
Example of Sugar pie recipe.
|
|
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
Example of Tapenade recipe. |
Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter
Example of Gratin recipe.
|
Coq au vin is a french fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic.
Example of Coq au vin recipe.
|
French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese as toppings.
Example of French onion soup recipe.
|
Plate of escargot, with tongs and fork.
Example of Escargot recipe.
|
|
The pot-au-feu is a French beef stew.
Example of Pot-au-feu recipe.
|
|
|
Confit byaldi, by american chef thomas keller, is a variation on the classic cuisine minceur dish confit bayaldi by michel guerard which in turn is an interpretation of the traditional french dish ratatouille.
Example of Confit byaldi receipe.
|
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of france, containing meat, pork skin and white haricot beans.
Example of Cassoulet recipe.
|
Duck confit is a french dish made with the leg of the duck.
Example of Duck confit recipe.
|
|
Business Letters 
