Created by: Silentchapel
Number of Blossarys: 95
French cuisine consists of cooking traditions and practices from France, famous for the rich tastes and subtle nuances with long and rich history. France, a country famous for its agriculture and ...
French onion soup is a type of soup usually based on meat stock, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity ...
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 ...
A baguette is "a long thin loaf of French bread" 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 ...
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy ...
Café liégeois is a cold dessert made from lightly sweetened coffee, coffee flavour ice cream and chantilly cream. One should refrigerate a large glass with the required amount of sweetened coffee, ...
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 ...