Side, Snack, Appetizer

Amatriciana sauce

Sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine. the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.

Side, Snack, Appetizer

Avocat aux crevettes

Avocado stuffed with shrimp

Side, Snack, Appetizer

Bercy sauce

Sauce bercy is a classic sauce of french cuisine. the main ingredients are fish stock, velouté sauce, white wine, shallots and butter.auguste escoffier mentioned in le guide culinaire that sauce bercy is made to be served alongside fish.

Side, Snack, Appetizer

Bleu des Causses

Bleu des causses (occitan: blau dels causses) is a french blue cheese made from whole cow's milk. some consider it as a mild variant of roquefort. the cheese has a fat content of 45% and is aged for 3–6 months in gorges du tarn's natural limestone caves. the ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. today, it is a relatively rare cheese that is only made by a handful of small producers.

Side, Snack, Appetizer

Brie de Meaux

Brie de meaux is a french brie cheese of the brie region and a designated aoc product since 1980. its name comes from the town of meaux in the brie region. as of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually.

Side, Snack, Appetizer

Brie de Melun

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

Brillat-Savarin

Brillat-savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). it has a natural, bloomy rind. it was created c. 1890 as "excelsior" or "délice des gourmets" ("gourmets' delight") by the dubuc family, near forges-les-eaux (seine-maritime). cheese-maker henri androuët renamed it in the 1930s, as an homage to 18th-century french gourmet and political figure jean anthelme brillat-savarin.brillat-savarin is produced all year round mainly in burgundy. it comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. it is also available as a fresh cheese (non affiné) that resembles rich cream cheese.it is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.the french cheesemaking company rouzaire also produces an older brillat savarin under the name pierre robert. the extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste. wheels of pierre robert are physically smaller due to loss of moisture, yet creamier than the regular-aged brillat savarin.

Dessert, Sweet

Café liégeois

Café liégeois is a belgian cold dessert made from lightly sweetened coffee, coffee flavoured ice cream and chantilly cream. refrigerate a large glass filled with the required amount of sweetened coffee, and add the ice cream and chantilly just prior to serving. often crushed roasted coffee beans are put on top of the chantilly as decoration.

Dessert, Sweet

Chocolat soufflé

A soufflé is a baked egg-based dish originating in france in the early eighteenth century. combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. the word soufflé is the past participle of the french verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".

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.

Breakfast

Croissant aux amandes

Croissants covered with shaved almonds

Dessert, Sweet

Fazuelos

Fazuelos, fijuelas, deblas, or orecchie di ammon (hebrew: פזואלוס / פיג'ואלס / דבלאס) are sephardic jewish pastries of thin fried dough. in sephardic tradition, they are eaten at purim; the italian name recalls the shape of haman's ears, similarly to the hebrew name for hamantashen, oznei haman.fazuelo are made by frying a thin dough of flour and eggs. turkish jews add brandy to the dough and moroccan jews eat them with cinnamon and syrup. they are similar to andalusian pestiños, but the latter are eaten with honey.

Side, Snack, Appetizer

Gros pain

Dessert, Sweet

Île flottante

Floating island, meringue floating on crème anglaise (creme anglaise)

Dessert, Sweet

Langues de chat

A cat tongue is a small biscuit (cookie) or chocolate bar available in a number of european, asian, and south american countries. they are known locally as "kočičí jazýčky" (czech), kattentong (dutch), "kocie języczki" (polish), "langue de chat" (french), "katzenzungen" (german), "lingua di gatto" (italian), "língua de gato" (portuguese), "macskanyelv" (hungarian), "lengua" or "lengua de gato" (spanish), "limbă de pisică" (romanian) or "lidah kucing" (indonesian). they are shaped somewhatlike a cat's tongue (long and flat).

Side, Snack, Appetizer

L'Explorateur

L'explorateur is a soft-ripened french triple cream cow's-milk cheese made in the île-de-france region of france.created in the 1950s, it was named to honor the first us satellite, explorer. as a triple creme, the fat content of its dry matter is about 75%.: 215  it has a squat cylindrical shape, and has a smooth, unpressed texture.: 215 its name is a registered trademark of its manufacturer.

Side, Snack, Appetizer

Méréville watercress salad

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.

Side, Snack, Appetizer

Moutarde de Meaux

Meaux mustard

Main

Oreiller de la belle Aurore

A large savory pie from french antiquity filled with more than 15 different meats, game, liver, foie gras and truffles

Dessert, Sweet

Pain à la grecque

The pain à la grecque (literally "greek bread") is a typical brussels pastry consisting of a simple rectangle of milk bread, brown sugar, and cinnamon sprinkled with granulated sugar.the name does not refer to greece, but is derived from grecht, a word in the local dialect meaning ditch.

Side, Snack, Appetizer

Pain de campagne

Pain de campagne ("country bread" in french), also called "french sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. for centuries, french villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from four to as much as twelve pounds (1.5–5.5 kg). such large loaves would feed a family for days or weeks, until the next baking day. before the advent of roller milling, virtually all wheat was milled by stone grinding. in order to produce a lighter, less chewy bread, the whole wheat flour was sifted or bolted using mesh or cloth. this resulted in a whiter flour that still retained some of the bran and germ. the addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. all the grain was harvested together, and as much as 10 percent of it would be rye. rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne. with the rise of commercial yeast at the turn of the 20th century, pain de campagne fell out of favor in french cities, where it was replaced by the baguette. however, with the rise of artisan breads in the 1970s, pain de campagne has been growing in popularity, both in europe and the us. today pain de campagne is still made in france, and is enjoying a growing appreciation in the united states and the uk. when made traditionally, the dough is allowed to ferment for several hours, allowing the yeasts to grow and develop the flavors. the dough is then rounded and placed in linen-lined baskets called "bannetons". after the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 240 °c (450 °f) for about one hour.

Dessert, Sweet

Pain patate

Haitian cuisine consists of cooking traditions and practices from haiti. it is a creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of hispaniola, namely the african, french, indigenous taíno, spanish and arab influence. haitian cuisine is comparable to that of "criollo" (spanish for 'creole') cooking and similar to the rest of the latin caribbean, but differs in several ways from its regional counterparts. the flavors are of a bold and spicy nature that demonstrate african and french influences, with notable derivatives coming from native taíno and spanish techniques. levantine influences have made their way into the mainstream culture, due to an arab migration over the years, establishing many businesses. years of adaptation have led to these cuisines to merge into haitian cuisine.

Dessert, Sweet

Pastilla au lait

Layered flaky pastry with sweetened milk, nuts, amlu (amlou)

Main

Pate chaud

Pâté chaud (french: [pate ʃo]), "hot pastry pie"), also known as bánh patê sô, is a vietnamese savory puff pastry. the pastry is made of a light layered and flaky exterior with a meat filling. traditionally, the filling consists of ground pork but chicken and beef are also commonly used now. this pastry is french-inspired but is now commonly found in bakeries in both vietnam and the diaspora, much like the haitian patty.

Side, Snack, Appetizer

Pâté de campagne

Country pâté, serve with bread and wine

Dessert, Sweet

Pêche melba

Peach melba (french: pêche melba, pronounced [pɛʃ mɛl.ba]) is a dessert of peaches and raspberry sauce with vanilla ice cream. it was invented in 1892 or 1893 by the french chef auguste escoffier at the savoy hotel, london, to honour the australian soprano nellie melba.

Main

Pkaila

Pkaïla, also called bkaïla, bkeila, or pkela, is a tunisian jewish dish or condiment. it is one of the local variants of hamin, made from beans and spinach, as the name suggests. pkaïla is often prepared for the holidays, accompanied by couscous or eaten alone.

Main

Poisson grillé

Grilled fish

Side, Snack, Appetizer

Pomme de terre duchesse

Duchess potatoes (french: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. they are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. they are a classic item of french cuisine, and are found in historic french cookbooks.

Side, Snack, Appetizer

Pommes paillasson

Fried potato cake made with julienned potato straws

Side, Snack, Appetizer

Pommes soufflées

Pommes soufflées are a variety of french fried potato. slices of potato are fried twice, once at 150 °c (300 °f) and a second time after being cooled, at 190 °c (375 °f). the potato slices puff up into little balloons during the second frying and turn golden brown. pommes soufflées were, according to a famous legend, discovered by chance on 24 august 1837, when queen marie-amélie and other notables were delayed in their arrival for a meal at the pavillon henri iv in yvelines after inaugurating the first passenger steam-powered railway in paris, france. chef jean-louis françoise-collinet, reputedly also the inventor of sauce béarnaise, removed the potatoes from the fryer half cooked. after the royal party had arrived, during serving time, he observed the potatoes expand when they were returned to the oil. this story has been disputed on a number of grounds.

Main

Poulet braisé

Marinated and grilled chicken, serve with tomatoes and onions

Main

Poulet chasseur

Sautéed chicken and vegetables, similar to chicken cacciatore in italy

Dessert, Sweet

Puits d'amour

Pastry with redcurrant jelly, raspberry jam or vanilla pastry cream

Dessert, Sweet

Quatre-quarts

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. pound cakes are generally baked in either a loaf pan or a bundt mold. they are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.

Main

Quenelles de brochet

Pike quenelles (dumplings), typically served with sauce nantua, a crayfish sauce, or sauce mousseline, a cream sauce

Dessert, Sweet

Saint-honoré

The st. honoré cake, usually known by its french name gâteau st-honoré, and also sometimes called st. honoratus cake, is a pastry dessert named for the french patron saint of bakers and pastry chefs, saint honoré or honoratus (d. 600 ad), bishop of amiens. it was invented in 1847 at the chiboust bakery on rue saint-honoré in paris.this classic french dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. small baked profiteroles are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. this base is traditionally filled with crème chiboust and finished with whipped cream using a special st. honoré piping tip.

Side, Snack, Appetizer

Salade de betteraves

Haitian beet salad

Side, Snack, Appetizer

Sauce pita

Creamy garlic and herb sauce, used with frites (fries), pitas, kebabs

Main

Soupe paysanne

Peasant soup, vegetables, bacon, etc

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.

Main

Tête de veau

Tête de veau (french 'calf's head') or testina di vitello (italian) is a dish consisting of a calf's head, commonly found in french, belgian, german, swiss, and italian cuisine. tête de veau may be served whole or boned. when boned, it is rolled and held together with string. it is usually poached, but it may also be roasted. it may be served hot or cold, often with a vinaigrette or ravigote sauce. cold, it may be served in slices. a well-known dish in belgium is "tête de veau en tortue" ('as a tortoise/turtle'), served with tomato sauce with madeira and accompanied by french fries. this may be linked with english mock turtle soup, known in lower saxony as mockturtle, a soup made from calf's head prepared and seasoned to resemble green turtle soup.

Side, Snack, Appetizer

Tomate crevette

Tomatoes stuffed with a seasoned mixture of crangon crangon grey shrimp and mayonnaise, can also be served with fries/frites as a main dish, serve with beer

Main

Tomate tarte tatin

Savory caramelized tomato tart

Side, Snack, Appetizer

Volailles de Houdan

Poultry reared in houdan, île-de-france, france

Side, Snack, Appetizer

Volailles du Gatinais

Poultry reared in île-de-france, france