"sugar plantation established by the French under colonial rule. Some alternate spellings include Ballembouche, Balambouche, and Balenbouche. The name first appears on St. Lucia maps in the late 1760s. The exact origin of the name Balembouche or Balenbouche is not known. Possible translations include ""mouth of the whale"" from the French ""Baleine"" and ""bouche"" and also ""bullet or ball in the mouth"" from the French phrase ""bal en bouche."" www.balenbouche.com Balembouche Balembouche (also called ""Balenbouche"") is the original name of a historic 18th century sugar plantation, Balenbouche Estate, which is now a guesthouse, heritage site and retreat center on the"
"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"
"flavor and creamy interior becoming softer and more piquant with time. Bonne Bouche Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States. ""Bonne bouche"" is French for ""tasty bite"". Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a ""geo"" rind. After aging for ten days at the creamery, the cheeses are packaged and sent to market where they will continue to age up to eighty"
"Soul patch The soul patch (also known as a mouche or a jazz dot) is a small patch of facial hair just below the lower lip and above the chin. It came to prominence in the 1950s and 1960s, when it was a style of facial hair common among African-American men, most notably jazzmen. It became popular with beatniks, artists, and those who frequented the jazz scene and moved in literary and artistic circles. Jazz trumpeters in particular preferred the goatee for the comfort it provided when using a trumpet mouthpiece.. It was especially useful for catching the spittle that"
"Croquembouche A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. The name comes from the French phrase ""croque en bouche"", meaning ""[something that] crunches in the mouth."" A ""croquembouche"" is composed of profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. The invention of the croquembouche is"
"right cheek denoted marriage; one on the left cheek announced engagement; one at the corner of the eye signified a mistress. The male suit, also known as the habit à la française, made of three parts: the justaucorps, a jacket, and breeches. The waistcoat was the most decorative piece, usually lavishly embroidered or displaying patterned fabrics. In the early 18th century the Breeches usually stopped at the knee, with white stockings worn underneath and heeled shoes, which usually had large square buckles. Coats were worn closer to the body and were not as skirt-like as during the Baroque era. They"
"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"
"Boliche Boliche (pronounced [bo'litʃe], also called boliche mechado) is a Cuban pot roast dish consisting of eye round beef roast stuffed with ham browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. Water can be added during cooking to keep it from drying. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef. Boliche is usually"
"Johnson tweeted that his wrestling persona, The Rock, whose tag line was ""Can you smell what The Rock is cooking?"", specializes in ""moist Croquembouche"". On 31 August 2018, Two Point Studios released Two Point Hospital, the spiritual sequel to Bullfrog Productions Theme Hospital. The final level of which acts as a sandbox level and the hospital is called Croquembouche. Croquembouche A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. The name comes"
"ran down the chin during prolonged performances of brass instruments. Jazz flute players who disliked the feel of the flute mouthpiece on a freshly shaven lower lip also sported the look. Soul patch The soul patch (also known as a mouche or a jazz dot) is a small patch of facial hair just below the lower lip and above the chin. It came to prominence in the 1950s and 1960s, when it was a style of facial hair common among African-American men, most notably jazzmen. It became popular with beatniks, artists, and those who frequented the jazz scene and moved"
"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"
"Écorché An écorché () is a figure drawn, painted, or sculpted showing the muscles of the body without skin, normally as a figure study for another work or as an exercise for a student artist. The Renaissance-era architect, theorist and all-around Renaissance man, Leon Battista Alberti, recommended that when painters intend to depict a nude, they should first arrange the muscles and bones, then depict the overlying skin. Some of the first well known studies of this kind were performed by Leonardo da Vinci, who dissected cadavers and created detailed drawings of them. However, there are some accounts of this"
"Bouffon Bouffon (English originally from French: ""farceur"", ""comique"", ""Donovan"", ""jester"") is a modern French theater term that was re-coined in the early 1960s by Jacques Lecoq at his L'École Internationale de Théâtre Jacques Lecoq in Paris to describe a specific style of performance work that has a main focus in the art of mockery. The word gave rise to the English word buffoon. The word bouffon comes from a Latin verb: , to puff (i.e., to fill the cheeks with air); the word ""Buffo"" was used in the Theatre of ancient Rome by those who appeared on the stage with"
"Anatomical snuffbox The anatomical snuff box or snuffbox is a triangular deepening on the radial, dorsal aspect of the hand—at the level of the carpal bones, specifically, the scaphoid and trapezium bones forming the floor. The name originates from the use of this surface for placing and then sniffing powdered tobacco, or ""snuff."" It is sometimes referred to by its French name ""tabatière"". Deep to the tendons which form the borders of the anatomical snuff box lies the radial artery, which passes through the anatomical snuffbox on its course from the normal radial pulse detecting area, to the proximal space"
"Culottes Culottes are an item of clothing worn on the lower half of the body. The term can refer to split skirts, historical men's breeches, or women's under-pants; this is an example of fashion-industry words taken from designs across history, languages and cultures, then being used to describe different garments, often creating confusion among historians and readers. The French word ""culotte"" is (a pair of) panties, pants, knickers, trousers, shorts, or (historically) breeches; derived from the French word ""culot"", meaning the lower half of a thing, the lower garment in this case. In English-speaking history culottes were originally the knee-breeches"
"Moustache A moustache (; , ) is facial hair grown on the upper lip. Moustaches can be groomed by trimming and styling with a type of pomade called moustache wax. The word ""moustache"" is French, and is derived from the Italian ""moustacio"" (fourteenth century), dialectal ""mostaccio"" (16th century), from Medieval Latin ""moustaccium"" (eighth century), Medieval Greek μουστάκιον (""moustakion""), attested in the ninth century, which ultimately originates as a diminutive of Hellenistic Greek μύσταξ (""mustax"", ""mustak-""), meaning ""upper lip"" or ""facial hair"", probably derived from Hellenistic Greek μύλλον (""mullon""), ""lip"". Shaving with stone razors was technologically possible from Neolithic times. A"
"Bodice A bodice () is an article of clothing for women and girls, covering the body from the neck to the waist. In modern usage it typically refers to a specific type of upper garment common in Europe during the 16th to the 18th century, or to the upper portion of a modern dress to distinguish it from the skirt and sleeves. The term comes from ""pair of bodies"" (because the garment was originally made in two pieces that fastened together, frequently by lacing). In historical usage, particularly in Victorian and early 20th century fashion, a ""bodice"" (in earlier sources,"
"Body blading Body blading (also known as buggy rollin') is an extreme sport that involves descending down a slope while wearing a flexible aerodynamic plastic roller suit that has wheels on the feet, knees, torso, and arms. This suit was created by Jean-Yves Blondeau, and he is one of the premier body bladers. Body blading is similar to roller blading, and in fact a body blader often starts out using the rollers on their feet in the same fashion as roller blades in order to gain initial speed, but then the rider generally assumes a position lying on the stomach"
"album ""Malicorne 4"" by French folk group Malicorne. Bacchu-ber The bacchu-ber is a traditional folk dance performed with swords. This dance takes place in the district of Pont-de-Cervières, city of Briançon (Hautes-Alpes, France). Its origin dates back to many centuries ago (first written confirmation in 1730). This folk dance is unique in France and is one of the rare sword dances that have stood the test of time. It is performed once a year on 16 August, day of Saint Roch (1340–1379), patron of the Pont-de-Cervières district. Similar shows are performed on the Italian side of the Cottian Alps, notably"
"Nape The nape is the back of the neck. In technical anatomical/medical terminology, the nape is also called the nucha (from Latin); the corresponding adjective is ""nuchal"", as in the term ""nuchal rigidity"". In many mammals, the nape is the site of the scruff, a loose, non-sensitive area of skin by which the mother can carry her young, holding the scruff between her teeth. In domestic cats, the scruff is used when a mother cat transfers her kittens, either by carrying them away from danger or to a new nest or den site (carrying each kitten by gripping its scruff"
"Ballotine A ballotine (from French balle a package) is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end. In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be"
"and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday. But it was also attested in Auxerre (Burgundy) in the 19th century under the name ""gouere"". The word ""gougère"" was formerly spelled ""gouiere"", ""gouyere"", ""goïère"", ""goyère"", or ""gouyère"". The modern spelling appears to date from the 18th century. The ultimate origin of the word is unknown. Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese."
"Bourrée The bourrée (; also in England, borry or bore) is a dance of French origin and the words and music that accompany it. The bourrée resembles the gavotte in that it is in double time and often has a dactylic rhythm. However, it is somewhat quicker, and its phrase starts with a quarter-bar anacrusis or ""pick-up"", whereas a gavotte has a half-bar anacrusis. In the Baroque era, after the Academie de Dance was established by Louis XIV in 1661, the French court adapted the bourrée, like many such dances, for the purposes of concert dance. In this way it"
"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"
"depending on the region. A thinner loaf is called a ""ficelle"" (string). A short baguette is sometimes known as a ""baton"" (stick), or even referred to using the English translation ""French stick"". None of these are officially defined, either legally or, for instance, in major dictionaries, any more than the baguette. French breads are also made in forms such as a ""miche"", which is a large pan loaf, and a ""boule"", literally ball in French, a large round loaf. Sandwich-sized loaves are sometimes known as ""demi-baguettes"" or ""tiers"". In France a baguette must weigh 250 grams (8.75 ounces), a batard"
"Thorax The thorax or chest (from the Greek θώραξ ""thorax"" ""breastplate, cuirass, corslet"" via ) is a part of the anatomy of humans and various other animals located between the neck and the abdomen. The thorax includes the thoracic cavity and the thoracic wall. It contains organs including the heart, lungs, and thymus gland, as well as muscles and various other internal structures. Many diseases may affect the chest, and one of the most common symptoms is chest pain. In humans and other hominids, the thorax is the chest region of the body between the neck and the abdomen, along"
"as well as boning or vertical seams for structure and support. It usually, though not always, has brassiere cups and is distinguished from the bustier by its length. In American English, it is sometimes known as a ""merry widow"" (or ""merrywidow""). Basque (clothing) A basque is an item of women's clothing. The term, of French origin, originally referred to types of bodice or jacket with long tails, and in later usage a long corset, characterized by a close, contoured fit and extending past the waistline over the hips. It is so called because the original French fashion for long women's"
"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"
"commando"""" or not wearing underpants. Culottes Culottes are an item of clothing worn on the lower half of the body. The term can refer to split skirts, historical men's breeches, or women's under-pants; this is an example of fashion-industry words taken from designs across history, languages and cultures, then being used to describe different garments, often creating confusion among historians and readers. The French word ""culotte"" is (a pair of) panties, pants, knickers, trousers, shorts, or (historically) breeches; derived from the French word ""culot"", meaning the lower half of a thing, the lower garment in this case. In English-speaking history"
"Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. In French, the word ""étouffée"" (borrowed into English as ""stuffed"" or ""stifled"") literally means ""smothered"" or ""suffocated"", from the verb ""étouffer"". Étouffée is a dish of"
"Beak The beak, bill, or rostrum is an external anatomical structure of birds that is used for eating and for preening, manipulating objects, killing prey, fighting, probing for food, courtship and feeding young. The terms ""beak"" and ""rostrum"" are also used to refer to a similar mouth part in some ornithischians, pterosaurs, turtles, cetaceans, dicynodonts, anuran tadpoles, sirens, pufferfishes, billfishes and cephalopods. Although beaks vary significantly in size, shape, color and texture, they share a similar underlying structure. Two bony projections—the upper and lower mandibles—are covered with a thin keratinized layer of epidermis known as the rhamphotheca. In most species,"
"bell pepper, celery and garlic in water, broth or wine. Traditional in Cajun cuisine, it is listed on the Ark of Taste. It is served sliced, and can be eaten cold or reheated. . Ponce is a Basque surname. Chaudin Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn up in a pig's stomach. The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables"
"Décolletage Décolletage (or décolleté, its adjectival form, in current French) is a term used in woman's fashion referring to the upper part of a woman's torso, comprising her neck, shoulders, back and upper chest, that is exposed by the neckline of her clothing. The term is most commonly used in Western female fashions and is most commonly applied to a neckline that reveals or emphasizes cleavage. Low-cut necklines are a feature of ball gowns, evening gowns, leotards, lingerie and swimsuits, among other fashions. Although décolletage does not itself prescribe the extent of exposure of a woman's upper chest, the design"