"Old English ""bicce"" ('bitch, female dog'), related to Old Norse ""bikkja"" ('female dog') and German ""Betze"" ('female dog'). Some speculate that result of the apheresis, or loss of syllable, of the word ""barbichon"" (""small poodle""), a derivative of ""barbiche"" (""shaggy dog""); however, this theory seems chronologically unlikely (if not impossible) despite the apparent similarity of the two words. The French word ""bichon"" is attested from 1588, but ""barbichon"" does not appear until 1694. Bichons descended from the ancient ancestors of the poodle and the barbet. From this, the ""barbichon"", a small curly-coated Maltese; and the Bichon Bolognese, or simply Bolognese."
"and white tinged with buff, are allowed in the show ring. The Bichon Frise is a very cheerful breed, with a happy, sometimes clownish disposition, accented by its tail curled up high on its rump. They were very much in vogue in sixteenth-century France; they displaced the Maltese in court as the favorite. Today the breed is popular in Great Britain, Italy, France, and North America. The Tenerife also traveled to Reunion Island to develop the now-extinct ""Coton de Reunion"", which then traveled to nearby Madagascar and became the Coton de Tulear. It is one of the few modern breeds"
"in French, referring to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade ""Chiffonade"" () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires"
"Chiffonade ""Chiffonade"" () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons. ""Chiffonade"" means little ribbons"
"sauce or with pique criollo. Pique criollo is a hot sauce made from local hot chilies and other ingredients which are pickled in vinegar, sometimes with rum added. ""Cuchifrito"" pasteles are done traditionally. The masa consists of grated green banana ""(pasteles de guineo)"" or green plantains ""(pasteles de plátano)"", liquid from the meat mixture, milk, and annatto oil. It is then filled with Boston butt and served with a sauce. In this case ""cuchifrito"" refers to the establishment in which the pastel is sold; traditionally, cuchifritos are exclusively fried foods, though places selling them may also offer other types of"
"""steak-frites"", or steak-and-chips. The beefsteak used was the cut of sirloin known in French as ""contre-filet"" or ""entrecôte"", and accordingly the restaurant was named Le Relais de Venise – L'Entrecôte. Where most restaurants served ""steak-frites"" with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of lettuce topped with walnuts and a mustard vinaigrette was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, ""profiteroles"", and other confections consisting mainly of ice cream, chocolate sauce,"
"Evangelina Gomez Quinones, owners of ""Restaurante Miraflores"" in Cochabamba, Bolivia. Basic Ingredients: Pique macho Pique macho () or Pique a lo macho is a typical Bolivian food. It is a heaped plate consisting of bite-sized pieces of beef, and french fry-cut potatoes. Added to this mixture are onions, locoto, boiled egg, mustard, mayonnaise, and ketchup. Smaller portions are simply called ""pique""; ""pique macho"" is a huge portion, and traditionally spicy hot because of the pimenton. Urban legend suggests that this is because you are macho if you can finish one by yourself, though most diners opt to share the dish"
"beef en croute, foie gras, sausage, cervelat lyonnais, and other appetizers or intermediate courses. ""Brioche à tête"" or ""parisienne"" is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (""tête""). ""Brioche Nanterre"" is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"Brési Brési or Braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues. Brési first appears in works on gastronomy from about XV. Its name derives from its rich red colour reminiscent of brazilwood, the (at that time highly prized) Asian timber, which at about the same time gave its name also to"
"Bisque (food) 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, langoustine, crab, shrimp, or crayfish. It is thought the name is derived from ""Biscay"", as in Bay of Biscay, but the crustaceans are certainly ""bis cuites"" ""twice cooked"" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque is a method of extracting flavor from imperfect crustaceans not good enough to"
"Bouchon A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as ""nouvelle cuisine"", the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ""haute cuisine"" but, rather, a convivial atmosphere and a personal relationship with the owner. The tradition of bouchons came from small inns visited by silk workers"
"honey, caramel, or marshmallow. ""Fondue bourguignonne"" consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side. ""Fondue vigneronne"" or ""Fondue Bacchus"" is like fondue bourguignonne, with wine rather than oil. Red wine fondue consists of red wine boiled, and seasoned with salt, pepper, garlic, onions and herbs; the white wine version is spiced with cinnamon, chilis, coriander, white pepper and enriched with chicken broth. The guests then dip meat, fish or vegetables in the caquelon and top them with bearnaise, tartare sauce or"
"Fourme de Montbrison Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire ""department"". The word ""fourme"" is derived from the Latin word ""forma"" meaning ""shape"", the same root from which the French word ""fromage"" is believed to have been derived. The cheese is manufactured in tall cylindrical blocks weighing between . The blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices. Fourme de Montbrison"
"makes for a crispy skin and a soft, juicy meat. It is traditionally served with beans, rice, fried eggs, avocado, and plantain in a typical plate called ""bandeja paisa"". ""Scrunchions"" is a Newfoundland term for small pieces of pork rind or pork fatback fried until rendered and crispy. They are often used as a flavoring over other foods, such as salt fish and potatoes, and mainly used as a condiment for fish and brewis. In Quebec, they are often called ""oreilles de Christ"" (Christ ears) and are eaten almost exclusively as part of traditional ""cabane à sucre"" meals. ""Chicharrones ""are"
"Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called ""filet de bœuf"", which translates in English to ""beef fillet"". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin"
"with hearty grained breads, crackers, grapes and fresh figs. Bucheron Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh that are sliced and sold as small rounds in food stores. Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste. It"
"Brioche Brioche (; ) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes 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"", in that 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 a bit of 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. Brioche has numerous uses in cuisine and can take on various forms, served plain, or as containers for coulibiac, fillet of"
"Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It 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, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes"
"Époisses de Bourgogne Époisses de Bourgogne is a legally demarcated cheese made in the village Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. Commonly referred to as Époisses (""pronounced eh-pwass"") it is a pungent soft-paste cows-milk cheese. Smear-ripened, 'washed rind' (washed in brine and ""Marc de Bourgogne"", the local pomace brandy), it is circular at around either or in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. It"
"In a French patisserie, assorted small desserts are usually called ""mignardises"", while hard, buttery biscuits are called petit fours. Petit four A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, ""petit four"" (), meaning ""small oven"". In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ""à"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"2013 album, ""Racine Carrée"". Moules-frites Moules-frites or moules et frites (]; ) is a popular main dish of mussels and fries originating in Belgium. It is also popular in Jersey and France. The title of the dish is French, ""moules"" meaning mussels and ""frites"" fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium. The portion of ""moules"" in Belgian restaurants tends to be one and a half kilograms per person, which can be prepared in several different ways. Although ""moules-frites"" are popular in France and around the world, it is"
"not pressed, though. On September 25, 2010, Switzerland's finance minister Hans-Rudolf Merz, reading in parliament a nearly incomprehensible text which had been prepared by bureaucrats, started giggling uncontrollably when he reached a mention of Bündnerfleisch. Bündnerfleisch Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process,"
"Binche lace Binche lace is a type of bobbin lace that originated in the town of Binche, Belgium. It is continuous, meaning it is made all at once, in one piece. It is generally made in strips 2 inches (5 cm) wide. Though typically it has no cordonnet outlining the design against the ground, occasional pieces are made with a very fine one, about the same thickness as the thread used in the pattern. The pattern in Binche lace is very detailed, with animal scenes and figures. Binche lace is sometimes known as ""Fairy lace"". Tradition says that Binche lace"
"the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon. There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. ' (quiche with cheese) and ' (quiche with mushrooms) or conventionally, e.g. ' (spinach) and ' (tomatoes). Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with"
"added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the ""raw"" flavor of the flour and to add a slightly ""nutty"" flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor. Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter"
"in the 1970s, area chefs like James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City. Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish. Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer. Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white"
"Brazil. Brési Brési or Braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues. Brési first appears in works on gastronomy from about XV. Its name derives from its rich red colour reminiscent of brazilwood, the (at that time highly prized) Asian timber, which at about the same time gave its name also"
"has a Gross Metropolitan Product of about €85 billion. Lyon is noted as a gastronomic centre of France and specialities served in its traditional ""bouchons"" include Lyon sausage, sophisticated salami (known there as """"rosette""""), tripe and quenelles. In the east of the region the food has an Alpine flavour with dishes such as fondue, raclette common, gratin dauphinois and gratin savoyard. The region is also famous for its Bresse poultry and the many varieties of cheese including Tomme de Savoie, Bleu de Bresse, Reblochon, Saint-Marcellin and Vacherin. Wines in this region include the very famous Beaujolais, Côtes du Rhône and"
"Bucheron Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh that are sliced and sold as small rounds in food stores. Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste. It is a good cheese for salads or for snacking"
"French fries French fries, or just fries (North American English); chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ""batonnet"" or ""allumette""-cut deep-fried potatoes. In the United States and most of Canada, the term ""fries"" refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa, Ireland and New Zealand, thinly cut fried potatoes are sometimes called ""shoestring fries"" or ""skinny fries"" to distinguish them from ""chips"", which are cut thicker. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or"