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

Category: Food

20 Terms

Created by: Silentchapel

Number of Blossarys: 95

My Terms
Collected Terms

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

Domain: Culinary arts; Category: Cooking

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is ...

Domain: Culinary arts; Category: Cooking

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

Domain: Culinary arts; Category: Cooking

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which ...

Domain: Culinary arts; Category: Cooking

Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France. The surface of each cheese is then sprayed with ...

Domain: Culinary arts; Category: Cooking

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

Domain: Culinary arts; Category: Cooking

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