Breakfast

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin 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 baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin 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 baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Brie

Brie (; french: [bʁi]) is a soft cow's-milk cheese named after brie, the french region from which it originated (roughly corresponding to the modern département of seine-et-marne). it is pale in color with a slight grayish tinge under a rind of white mould. the rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. it is similar to camembert, which is native to a different region of france. brie typically contains between 60% and 75% butterfat, slightly higher than camembert."brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

Drink

Café au lait

Café au lait (; french: [kafe o lɛ]; french for "coffee with milk") is coffee with hot milk added. it differs from white coffee, which is coffee with cold milk or other whiteners added.

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Breakfast

Cereal

Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. it is traditionally eaten as part of breakfast, or a snack food, primarily in western societies. although warm cereals like porridge and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century, and are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. fruit or nuts are sometimes added. many cereals are produced via extrusion. some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. in the united states, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. a significant proportion of cereals have a high sugar content ("sugar cereals" or "sugary cereals" in common parlance). some cereals are marketed primarily towards children, feature a cartoon mascot, and may contain a toy or prize. between 1970 and 1998, the number of different types of breakfast cereals in the u.s. more than doubled, from about 160 to around 340; as of 2012, there were roughly 4,945 different types (estimate based on the mass customization of online shopping). in this highly competitive market, cereal companies have developed an ever-increasing number of varieties and flavors (some are flavored like dessert or candy). although many plain wheat-, oat- and corn-based cereals exist, many other varieties are highly sweetened, while some brands include freeze-dried fruit as a sweet element. the breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and has had steady and continued growth throughout its history.

Dessert, Sweet

Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers. the main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. if there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. cheesecake may be baked or unbaked (and is usually refrigerated). cheesecake is usually sweetened with sugar and may be flavored in different ways. vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Drink

Chocolat chaud

Hot chocolate, also known as hot cocoa or drinking chocolate, is heated chocolate milk. hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.the first chocolate drink is believed to have been created by the maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of aztec culture by 1400 ad, by which they referred to as xocōlātl. the drink became popular in europe after being introduced from mexico in the new world and has undergone multiple changes since then. until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of latin america, the very thick cioccolata calda served in italy and chocolate a la taza served in spain, and the thinner hot cocoa consumed in the united states. prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Side, Snack, Appetizer

Chorizo

Chorizo (, from spanish [tʃoˈɾiθo]; similar to but distinct from portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork sausage originating from the iberian peninsula. in europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. spanish chorizo and portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. it is also used as a partial replacement for ground (minced) beef or pork.

Dessert, Sweet

Choux à la crème

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Main

Cod stew

Salt cod stew

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Cranberries

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus oxycoccus of the genus vaccinium. in britain, cranberry may refer to the native species vaccinium oxycoccos, while in north america, cranberry may refer to vaccinium macrocarpon. vaccinium oxycoccos is cultivated in central and northern europe, while vaccinium macrocarpon is cultivated throughout the northern united states, canada and chile. in some methods of classification, oxycoccus is regarded as a genus in its own right. they can be found in acidic bogs throughout the cooler regions of the northern hemisphere. cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters (2 to 8 in) in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. the flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. they are pollinated by bees. the fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. it is edible, but with an acidic taste that usually overwhelms its sweetness. in 2020, the united states, canada, and chile accounted for 97% of the world production of cranberries. most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. cranberry sauce is a traditional accompaniment to turkey at christmas and thanksgiving dinners in the united states and canada, and at christmas dinner in the united kingdom.

Dessert, Sweet

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.

Side, Snack, Appetizer

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Croque monsieur

A croque monsieur (french pronunciation: ​[kʁɔk məsjø]) is a hot sandwich made with ham and cheese. the dish originated in french cafés and bars as a quick snack. the name comes from the french words croque ("bite”) and monsieur ("mister").

Main

Croque monsieur

A croque monsieur (french pronunciation: ​[kʁɔk məsjø]) is a hot sandwich made with ham and cheese. the dish originated in french cafés and bars as a quick snack. the name comes from the french words croque ("bite”) and monsieur ("mister").

Main

Deer

Deer or true deer are hoofed ruminant mammals forming the family cervidae. the two main groups of deer are the cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the capreolinae, including the reindeer (caribou), white-tailed deer, the roe deer, and the moose. male deer of all species (except the water deer) as well as female reindeer, grow and shed new antlers each year. in this they differ from permanently horned antelope, which are part of a different family (bovidae) within the same order of even-toed ungulates (artiodactyla). the musk deer (moschidae) of asia and chevrotains (tragulidae) of tropical african and asian forests are separate families that are also in the ruminant clade ruminantia; they are not especially closely related to cervidae. deer appear in art from paleolithic cave paintings onwards, and they have played a role in mythology, religion, and literature throughout history, as well as in heraldry, such as red deer that appear in the coat of arms of åland. their economic importance includes the use of their meat as venison, their skins as soft, strong buckskin, and their antlers as handles for knives. deer hunting has been a popular activity since the middle ages and remains a resource for many families today.

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Dessert, Sweet

Éclair

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Side, Snack, Appetizer

Escargot

Escargots à la bourguignonne (escargots de bourgogne), snails with parsley butter

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Main

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters, creole style, steamed

Main

Flammekueche

Flammekueche (alsatian), or tarte flambée (french), is a specialty of the region of alsace. it is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons. the name of the dishes varies in local dialects; it is called flàmmeküeche, or flàmmaküacha in alsatian, or flammkuche in lorraine franconian - compare (standard-)german flammkuchen. all these names translate as "pie baked in the flames". contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Drink

French wine

French wine is produced all throughout france, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. france is one of the largest wine producers in the world, along with italian, spanish, and american wine-producing regions. french wine traces its history to the 6th century bc, with many of france's regions dating their wine-making history to roman times. the wines produced range from expensive wines sold internationally to modest wines usually only seen within france such as the margnat wines were during the post war period. two concepts central to the better french wines are the notion of terroir, which links the style of the wines to the locations where the grapes are grown and the wine is made, and the appellation d'origine contrôlée (aoc) system, replaced by the appellation d'origine protégée (aop) system in 2012. appellation rules closely define which grape varieties and winemaking practices are approved for classification in each of france's several hundred geographically defined appellations, which can cover regions, villages or vineyards. france is the source of many grape varieties (such as cabernet sauvignon, chardonnay, pinot noir, sauvignon blanc, syrah) that are now planted throughout the world, as well as wine-making practices and styles of wine that have been adopted in other producing countries. although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from burgundy and bordeaux, the french wine industry has seen a decline in domestic consumption and internationally, it has had to compete with many new world wines.

Side, Snack, Appetizer

Frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Fromage

This is a list of french cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in france. in 1962, french president charles de gaulle asked, "how can you govern a country which has two hundred and forty-six varieties of cheese?" there is immense diversity within each variety of cheese, leading some to estimate between 1,000 and 1,600 distinct types of french cheese. french cheeses are broadly grouped into eight categories, 'les huit familles de fromage'.

Main

Fruits de mer à la crème

Seafood in cream sauce, serve with bread

Dessert, Sweet

Gâteau opéra

Opera cake, an almond sponge cake with a coffee and chocolate filling

Side, Snack, Appetizer

Goat cheese

Goat cheese, or chèvre ( or ; from french fromage de chèvre 'goat cheese'), is cheese made from goat's milk. goats were among the first animals to be domesticated for producing food. goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.

Main

Halibut

Halibut is the common name for three flatfish in the genera hippoglossus and reinhardtius from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. the word is derived from haly (holy) and butte (flat fish), for its popularity on catholic holy days. halibut are demersal fish and are highly regarded as a food fish as well as a sport fish.

Main

Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

Dessert, Sweet

Ice cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Side, Snack, Appetizer

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Main

Le Americain

A mitraillette (french pronunciation: ​[mitʁajɛt], literally "submachine gun") is a type of sandwich in belgium commonly served at friteries and cafés. it is popular among students.it is thought to have originated in brussels, but is also popular in flanders, wallonia, and the nord region of france, where it is also known as an "américain" (literally an "american").

Main

Leg of lamb

Drink

Liqueur

A liqueur (us: ; uk: ; french: [likœʁ]) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. liqueurs are historical descendants of herbal medicines. they were made in italy as early as the 13th century, often prepared by monks (for example, chartreuse). today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking.

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Mille feuille

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Drink

Miqu'Ale

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Main

Omelette morue

Cod omelette

Breakfast

Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Pain au chocolat

Pain au chocolat (french pronunciation: [pɛ̃ o ʃɔkɔla] (listen), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of france and in canada, or couque au chocolat in belgium, is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. pain au chocolat is made of the same layered doughs as a croissant. often sold still hot or warm from the oven, they are commonly sold alongside croissants in french bakeries and supermarkets.

Dessert, Sweet

Paris-Brest

A paris–brest is a french dessert made of choux pastry and a praline flavoured cream.

Side, Snack, Appetizer

Pasta

Pasta (us: , uk: ; italian pronunciation: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. pasta is a staple food of italian cuisine.pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). most dried pasta is produced commercially via an extrusion process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. fresh pastas available in grocery stores are produced commercially by large-scale machines. both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. in italy, the names of specific pasta shapes or types often vary by locale. for example, the pasta form cavatelli is known by 28 different names depending upon the town and region. common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.as a category in italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. a third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. pasta dishes are generally simple, but individual dishes vary in preparation. some pasta dishes are served as a small first course or for light lunches, such as pasta salads. other dishes may be portioned larger and used for dinner. pasta sauces similarly may vary in taste, color and texture.in terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. pasta may be enriched or fortified, or made from whole grains.

Main

Pasta

Pasta (us: , uk: ; italian pronunciation: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. pasta is a staple food of italian cuisine.pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). most dried pasta is produced commercially via an extrusion process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. fresh pastas available in grocery stores are produced commercially by large-scale machines. both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. in italy, the names of specific pasta shapes or types often vary by locale. for example, the pasta form cavatelli is known by 28 different names depending upon the town and region. common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.as a category in italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. a third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. pasta dishes are generally simple, but individual dishes vary in preparation. some pasta dishes are served as a small first course or for light lunches, such as pasta salads. other dishes may be portioned larger and used for dinner. pasta sauces similarly may vary in taste, color and texture.in terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. pasta may be enriched or fortified, or made from whole grains.

Breakfast

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Side, Snack, Appetizer

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Side, Snack, Appetizer

Pâté

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

Dessert, Sweet

Pistachio cake

Main

Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

Main

Poultry

Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. these birds are most typically members of the superorder galloanserae (fowl), especially the order galliformes (which includes chickens, quails, and turkeys). the term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. the word "poultry" comes from the french/norman word poule, itself derived from the latin word pullus, which means small animal.the recent genomic study involving the four extant junglefowl species reveal that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in southeast asia. although this was believed to have occurred later around 5,400 years ago in southeast asia. this may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. all poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism. the word "poultry" comes from the west & english "pultrie", from old french pouletrie, from pouletier, poultry dealer, from poulet, pullet. the word "pullet" itself comes from middle english pulet, from old french polet, both from latin pullus, a young fowl, young animal or chicken. the word "fowl" is of germanic origin (cf. old english fugol, german vogel, danish fugl).

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Main

Quiche

Quiche ( keesh) is a french tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. a well-known variant is quiche lorraine, which includes lardons or bacon. quiche may be served hot, warm or cold.

Main

Rougail

Tomato-based meat and/or vegetable stew, made with beef, chicken, goat, sausage, seafood, shrimp, wasp larvae, fish, cod, herring, eggs, vegetables

Side, Snack, Appetizer

Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Dessert, Sweet

Salade de fruits

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks (saltwater clams) in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sea urchin

Sea urchins () are spiny, globular echinoderms in the class echinoidea. about 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone — from the intertidal seashore down to 5,000 metres (16,000 ft; 2,700 fathoms). the spherical, hard shells (tests) of sea urchins are round and spiny, ranging in diameter from 3 to 10 cm (1 to 4 in). sea urchins move slowly, crawling with tube feet, and also propel themselves with their spines. although algae are the primary diet, sea urchins also eat slow-moving (sessile) animals. in the food chain, the predators who eat sea urchins are the sea otter and the starfish, the wolf eel, the triggerfish, and human beings. adult sea urchins have fivefold symmetry, but their pluteus larvae feature bilateral (mirror) symmetry, indicating that the sea urchin belongs to the bilateria group of animal phyla, which also comprises the chordates and the arthropods, the annelids and the molluscs, and are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. the fossil record of the echinoids dates from the ordovician period, some 450 million years ago; the closest echinoderm relatives of the sea urchin are the sea cucumbers (holothuroidea); both are deuterostomes, a clade that includes the chordates. the animals have been studied since the 19th century as model organisms in developmental biology, as their embryos were easy to observe; this has continued with studies of their genomes because of their unusual fivefold symmetry and relationship to chordates. species such as the slate pencil urchin are popular in aquariums, where they are useful for controlling algae. fossil urchins have been used as protective amulets.

Dessert, Sweet

Sorbet

Sorbet (), also called "water ice", is a frozen dessert made from sugar-sweetened water with flavoring – typically fruit juice, fruit purée, wine, liqueur or honey. generally sorbets do not contain dairy ingredients, while the sherbets do.

Main

Soupe de roquette

Arugula soup

Main

Soupe oignon

Onion soup

Main

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) of about 60 species of achelate crustaceans, in the decapoda reptantia. spiny lobsters are also, especially in australia, new zealand, ireland, south africa, and the bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in south africa), terms which elsewhere are reserved for freshwater crayfish.

Main

Steak frites

Steak frites, meaning "steak [and] fries" in french, is a dish consisting of steak paired with french fries. it is commonly served in european brasseries, and is considered by some to be the national dish of belgium, which claims to be the place of its invention.historically, the rump steak was commonly used for this dish. more typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in australia), pan-fried rare ("saignant"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes (french fries).francophilia led to its generalization to the portuguese-speaking world, where it is called bife e [batatas] fritas or bife com batata frita, especially in brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. steak frites is also common in other countries, such as britain and spanish-speaking america. steak frites is the subject of a semiotic analysis by the french cultural theorist roland barthes in his 1957 work mythologies.

Dessert, Sweet

Strawberry shortcake

Shortcake generally refers to a sweet cake or crumbly biscuit in the american sense. shortcakes, particularly layered with strawberries and whipped cream, are now found world-wide, but generally considered to be north american in origin. variations between sweet biscuits and something more like a sponge cake may reflect regional preferences. japanese strawberry cake tends to use a sponge cake base, and is a popular holiday treat in japan.

Main

Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

Dessert, Sweet

Tarte au chocolat

Chocolate tart, also known as chocolate cream pie, is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, sweetened pastry shell and baked until firm. it is considered a form of custard tart because it includes an egg-based filling. the dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. due to the cost of the ingredients and difficulty of making the pastry, the dish was, until recently (2016), relatively rare except in upscale cafés. it has many variants, and is considered a gourmet dessert. an early 19th century book for "opulent families" featured a chocolate tart recipe that included cinnamon and lemon peel, taken from a 1770 book.in australia the chocolate tart came to national attention after being featured on the first series of masterchef australia in 2009. subsequently, billed as "australia's most famous dessert", a chocolate tart recipe became one of the deciding factors in determining the winner of the series final, although the recipe had been simplified from the original for the show. the dessert has also featured on british tv series the naked chef, in which jamie oliver cooked a chocolate tart for a romantic meal with his girlfriend (and future wife).

Dessert, Sweet

Tarte au citron

A lemon tart (french: tarte au citron) is a dessert dish, a variety of tart. it has a pastry shell with a lemon flavored filling. in the uk, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). usually recipes include blind-baking before adding the custard. sometimes the tart is dusted with icing sugar prior to serving.alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.a dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. the lemon pie is prepared with a bottom pie crust. this pie is different from the lemon meringue pie, which has meringue on top. no upper crust is used, as in a cherry pie.

Main

Tarte au thon

Tuna quiche

Dessert, Sweet

Tarte aux framboises

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.

Main

Tarte aux moules

Savory pie made with steamed mussels, potatoes, bacon, onions, papaya, lemon juice, curry powder

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Breakfast

Toast

Toast is bread that has been browned by radiant heat. the browning is the result of a maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. toasting is a common method of making stale bread more palatable. bread is often toasted using a toaster, but toaster ovens are also used. toast is commonly eaten with butter or margarine, or sweet toppings, such as jam or jelly. regionally, savory spreads, such as peanut butter or a yeast extract, may also be popular. buttered toast may also accompany savory dishes, especially soups or stews, and be topped with heartier ingredients like eggs or baked beans as a light meal. toast is a common breakfast food. bagels and english muffins are also toasted. toast may contain carcinogens (acrylamide) caused by the browning process.

Side, Snack, Appetizer

Wild berries

Cloudberries, cranberries, meadow apples