"grand pas de deux first appeared in the early 18th century as opening acts of operas and ballets in which a couple would perform identical dance steps, sometimes while holding hands. At that time and throughout the Baroque period, ballet partner dancing was evolving to show more dramatic content. For example, in ""The Loves of Mars and Venus"" ballet of 1717, Mars (the male dancer) strove to portray gallantry, respect, ardent love and adoration, while Venus showed bashfulness, reciprocal love, and wishful looks. In the late 18th and early 19th centuries a romantic pas de deux emerged that involved closer"
"Amuse-bouche An amuse-bouche (; ) or amuse-gueule (, ; ) is a single, bite-sized"" hors d'œuvre"". Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served for free and according to the chef's selection alone. These, often accompanied by a complementary wine, are served both to prepare the guest for the meal and to offer a glimpse of the chef's style. The term is French and literally means ""mouth amuser"". The plural form may be ""amuse-bouche"" or ""amuse-bouches"". In France, is traditionally used in conversation and literary writing while ""amuse-bouche"" is"
"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"
"Petit-Beurre The ""Petit Beurre"", or ""Véritable Petit Beurre"", also known under the initials ""VPB"", is a kind of shortbread from Nantes, that is best known in France. It is the Petit Beurre of the LU society, which has become a success worldwide. The dry cake was invented in 1886 by Louis Lefèvre-Utile in the city of Nantes and was inspired by some English productions at the time. But the Petit Beurre of LU is not the first to appear, also LU does not have the exclusivity of the name. The substantive Petit Beurre is a generic term from the past;"
"Bière de Garde Bière de Garde (""beer for keeping"") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as Farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses. Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was"
"Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It is also used in making French pastry. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The latter naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As they"
"Blanquette de veau Blanquette de veau () is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them ""en blanquette"". From Larousse Gastronomique ""BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in"
"Bleu de Bresse Bleu de Bresse () is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mold. It is shaped into cylindrical rounds weighing from . The curds, inoculated with ""Penicillium roqueforti"", are placed into a perforated mold. After it has formed the desired shape and removed from the mold, the cheese is salted, turned, drained, and"
"Rock guitarist Blues Saraceno plays a jazz version in the beginning and end of the track ""Bouree"" on his third album, ""Hairpick"". Other adapted bourées include: 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"
"not even listed in most dictionaries, being a euphemistic hypercorrection that appeared in the 1980s on restaurant menus and used almost only there. (In French, ""bouche"" refers to the human mouth, while ""gueule"" may mean the mouth or snout of an animal, though commonly used for ""mouth"" and derogatory only in certain expressions.) The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. It differs from other ""hors d'œuvres"" in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to"
"Éclair An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (""crème pâtissière""), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing"
"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"
"Rainey, Karen LaMonte and Tomasz Urbanowicz. ""Pâte de verre"" is a form of kiln casting and literally translated means glass paste. In this process, finely crushed glass is mixed with a binding material, such as a mixture of gum arabic and water, and often with colourants and enamels. The resultant paste is applied to the inner surface of a negative mould forming a coating. After the coated mould is fired at the appropriate temperature the glass is fused creating a hollow object that can have thick or thin walls depending on the thickness of the pate de verre layers. Daum,"
"The best way to avoid spillage is by eating the pastry upside down, so that the hard layer of chocolate serves as a bottom. It is also possible (though frowned upon by traditionalists) to use a knife and fork. Even before the start of the 20th century, a predecessor of the Bossche Bol was being sold in Den Bosch by baker Lambermont, who had a store in a building called ""De Kat"" on the Vischstraat number 61b. The ball made by Lambermont resembled a moorkop and was filled with custard. In 1920 a baker from The Hague called Henri van"
"Bossche bol A Bossche bol (, Dutch for 'Bosch ball'), sometimes called chocoladebol ('chocolate ball') in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole (cream puff), about 12 cm (5 in.) in diameter (i.e., somewhat larger than a tennis ball), filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate fondant icing. Bossche bollen (chocoladebollen) are usually eaten as an accompaniment to coffee, etc., rather than as a dessert. They are traditionally eaten with the fingers, which can be quite messy."
"Bol d'Or The Bol d’Or is a 24-hour motorcycle endurance race, held annually in France. The riding of each bike is now shared by a team of three riders. The Bol d’Or, first organized by Eugene Mauve, was a race for motorcycles, and automobiles limited to 1100cc engine capacity (in the 1950s the limit was raised to 1500cc, and later to 2000cc). To-day, the Bol d’Or is exclusively a race for motorcycles, although there are a number of side ""attractions"", such as races for amateur riders and for classic bikes. Prior to 1953 only one rider per machine was permitted."
"kitchen must try to accommodate guests that have an aversion or allergy to ingredients in the ""amuse"". Amuse-bouche An amuse-bouche (; ) or amuse-gueule (, ; ) is a single, bite-sized"" hors d'œuvre"". Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served for free and according to the chef's selection alone. These, often accompanied by a complementary wine, are served both to prepare the guest for the meal and to offer a glimpse of the chef's style. The term is French and literally means ""mouth amuser"". The plural form may"
"and often filled with pastry cream, much like eclairs. Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left"
"Vieux-Boulogne Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais ""département"" around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier . This ""artisanal"" cheese is square in shape, at around across and high, and weighs up to . It has a soft, elastic central pâte, surrounded by a moist, red-orange washed rind that is washed in beer during production. The cheese is ""pre-salé"" (pre-salted). Vieux-Boulogne is famed for its strong smell, and in November 2004 was found by researchers at Cranfield University to"
"matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. Most varieties are top-fermented and unfiltered, although bottom-fermented and filtered versions exist. Particularly authentic products, using only regional ingredients, are entitled to use the ""Appellation d'origine contrôlée"", ""Pas de Calais/Region du Nord"". Some of the better known brands include Brasserie de Saint-Sylvestre, ""Trois Monts"" (8.5%abv), Brasseurs Duyck, ""Jenlain"" (7.5%abv), Brasserie Castelain (8.5%abv), ""Ch'Ti"" and Brasserie La Choulette,"" Ambrée"" (7.5%abv). Bière de Garde Bière de Garde (""beer for keeping"") is a strong pale"
"Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née Clémence Prau) invented ""beurre blanc"", apparently by accident, some time around"
"Prix de Flore The Prix de Flore is a French literary prize founded in 1994 by Frédéric Beigbeder. The aim of the prize is to reward youthful authors and is judged by a panel of journalists. It is awarded yearly in November, at the Café de Flore in Paris. The prize only applies to French-language literature, even though the author does not have to be French. Bruce Benderson was the first non-French author to receive the prize, in 2004, for the novel ""Autobiographie érotique"" (released in English as """"). The laureate of the Prix de Flore wins about 6,000 Euros"
"Pain de mie Pain de mie is a type of soft, white or brown bread, mostly sold sliced and packaged. """"Pain"""" in French means ""bread"", and """"la mie"""" refers to the soft part of bread, called the crumb. In English, ""pain de mie"" is most similar to pullman loaf or regular sandwich bread. This bread usually has sugar in it, which makes it sweeter than most French breads. This bread is usually used for making sandwiches or for toasting. It can be baked in a sealed pan, which prevents crust from forming. If not baked in a sealed pan, the"
"Trou du Cru Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Bourgogne region. The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local alcohol, which imparts a straw-like flavor to the cheese. Trou du Cru is molded in small (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged"
"Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. He"
"and spring, to avoid unpredictable problems with the yeast during the summertime. The origin of the name lies in the tradition that it was matured or cellared for a period of time once bottled (most were sealed with a cork), to be consumed later in the year, akin to a Saison. There are a number of beers named """"Bière de Garde"""" in France, some of the better known brands include: Brasserie de Saint-Sylvestre, ""Trois Monts"" (8.5% abv); Brasseurs Duyck, ""Jenlain"" (6.5% abv); and Brasserie La Choulette, ""Ambrée"" (7.5% abv). Blonde ales are very pale in colour. The term ""blonde"" for"
"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"
"covered with pulverized ""Penicillium camemberti"" to form the outer coating. Bleu de Bresse originated in 1951 by an agricultural cooperative near Servoz in response to the growing popularity of Italian cheeses. The small packaged rounds were an innovation for the retail market at the time. Bleu de Bresse Bleu de Bresse () is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie,"
"Beurre d'Ardenne Beurre d'Ardenne is a type of cow's milk Butter made in the Ardennes of Belgium. As a traditional product of the area it received Belgian appellation d'origine by Royal decree in 1984, and received European ""PDO"" status in 1996. The areas where it is produced are within Wallonia and include the provinces of Luxembourg, Namur and Liège. To qualify, production must take place entirely in those areas, from milking of the cows, through to churning and, final maturation of the butter, and may be made by churning milk, cream or a mixture of both. The final product must"
"Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: ""Beurre composé"") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment."
"white wine and red wine vinegar for the white wine vinegar. Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née"
"Puits d'amour The Puits d'amour () is a French pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel. ""Puits d'amour"" is a French expression carrying erotic connotations; it literally translates to 'well of love'. The first mention of the recipe appeared in Vincent De La Chapelles 1735 recipe book ""Le cuisinier moderne"" (the modern cook). La Chapelle presented two recipes for a ""gâteau de puits d’amour"" (""puits d'amour"" cake)"
"its command symbols. The French Cognac label D'Ussé uses the Lorraine cross on its bottles and as brand logo. It is a standard pattern for horse racing colours, at least in UK and Ireland. The Lorraine cross forms part of the emblem on Oreos and is part of the logo of Nabisco, its maker. Cross of Lorraine The Cross of Lorraine (), known as Cross of Anjou in the 16th century, is a heraldic two-barred cross, consisting of a vertical line crossed by two shorter horizontal bars. In most renditions, the horizontal bars are ""graded"" with the upper bar being"