"gave two versions, one in the ""Larousse Gastronomique"" and the other in his ""History of Food and Gastronomy"": This has led to croissants being banned by some Islamic fundamentalists. However, many in the Arab world hold to an alternate Muslim origin for the croissant. In this account, the croissant is thought to originate from the feteer meshaltet, a flaky, layered pastry known to the Egyptians since the Eighteenth Dynasty (c.1292 BCE or earlier). During the Mamluk period (1250–1517 CE), a crescent-shaped variant of feteer meshaltet called ""feteer halali"" (crescent feteer) emerged and spread to Europe and France, where it became"
"croissant (again meaning ""crescent"") in that it is made from a plain, bread-like dough (thus being more akin to a roll than to pastry) and being both thinner and longer. They may also come in different sizes, some of them equalling in weight a small bread loaf. When they come out of the oven, the rolls can be left plain or given a water brushing to make them shiny, or can be given an egg wash and sprinkled with either poppy seeds or caraway fruits mixed with coarse salt. The latter variety is often made into a straight shape, instead"
"Croque monsieur A croque monsieur (; French for ""mister crunch"") is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame (French for ""mistress crunch"") is a variant of the dish topped with a fried egg. The name is based on the verb ""croquer"" (""to bite, to crunch"") and the word ""monsieur"" (""mister""). The sandwich's first recorded appearance on a Paris café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust's ""In Search of Lost Time"" in 1918."
"introduced the croissant to France, but croissants and pains au chocolat are a relatively modern invention. The word croissant, which refers to a plain form of pain au chocolat shaped like a half-moon or ""crescent"", made its entry in the French dictionary in 1863. The type of pastry, called ""viennoiserie"" in French, was introduced in the early 19th century, when August Zang, an Austrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded a Viennese bakery in Paris located at 92, rue de Richelieu. Originally, croissants and pains aux chocolat were made from a brioche base but later evolved to incorporate"
"to an ""open-faced sandwich or canapé"" because of its crusted appearance, or a ""chewet"", a type of meat pie. The name derives from the Latin word ""crustāta"", the feminine past participle of ""crustāre"" (to encrust), and ultimately from the noun ""crusta"" (crust). The French term ""croustade"" derives from it, from which the English term ""custard"" derives. The word ""crostata"" appeared in the earliest Italian dictionaries, included in the 1612 dictionary ""Vocabolario degli accademici della Crusca"" (compiled from 1591-1608) by the Accademia della Crusca and the Scuola Normale Superiore di Pisa, and the 1617 dictionary ""Il memoriale della lingua italiana: ridotto"
"Pain au chocolat Pain au chocolat (, literally ""chocolate bread""; also known as chocolatine in the south-west part of France and in Canada, couque au chocolat in Belgium), is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. Legend has it that Marie-Antoinette"
"Crudités Crudités (, ; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. ""Crudités"" is a French term, literally ""raw things"", from Middle French ""crudité"" (14c.) and directly from Latin ""cruditatem"" (nominative ""cruditas""), from ""crudus"" ""rough; not cooked, raw, bloody,"" from PIE ""*krue-do-"", from PIE ""*kreue-"" which meant ""raw meat"", and is the source of the English word ""raw"". According to Merriam-Webster the term appears to"
"Crouton A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food. The word crouton is derived from the French ""croûton"", itself a diminutive of ""croûte"", meaning ""crust"". ""Croutons"" are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice"
"to be cross-cultural interactions when it comes to Gourmet, introducing new ingredient, materials, and practices. The word ""gourmet"" is from the French term for a wine broker or ""taste-vin"" employed by a wine dealer. ""Friand"" was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment: ""A good gourmet"", wrote the conservative eighteenth-century ""Dictionnaire de Trévoux"", employing this original sense, ""must have ""le goût friand"""", or a refined palate. The pleasure is also visual: ""J'aime un ragoût, et je suis friand"", Giacomo Casanova declared, ""mais s'il n'a pas bonne mine, il me semble"
"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"
"in Canada as ""French Toast Crunch"" and ""Croque pain doré."" Canadian French Toast Crunch is made in the original recipe and form (mini French toast). It is available at most big retail chains including Walmart, Kroger, Target, and Costco. French Toast Crunch has been described as crispy, sweetened corn cereal. The cereal pieces resembled tiny pieces of toast however, the cereal pieces later became curved square pieces found in its sister-cereal, Cinnamon Toast Crunch. On the back of the original French Toast Crunch cereal boxes, they discussed how the baking cartoon mascot, Wendell, created French Toast Crunch. The back of"
"filled with ham and cheese, or feta cheese and spinach. In the Levant, croissants are sold plain or filled with chocolate, cheese, almonds, or zaatar. In Germany, croissants are sometimes filled with Nutella or persipan; in southern Germany, there is also a popular variety of a croissant glazed with lye (""Laugencroissant""). In the German-speaking part of Switzerland, the croissant is typically called a ""Gipfeli""; this usually has a crisper crust and is less buttery than the French-style croissant. Croissants are commonly served alongside coffee for breakfast or ""merienda"", a light mid-morning or mid-afternoon meal. They are referred to as ""medialunas"""
"the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame. In ""Germinal"" and other novels, Émile Zola also reported the ""briquet"": two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a ""second"" one before lunch. In the movie ""Bienvenue chez les Ch'tis"", Philippe Abrams (Kad Merad) and Antoine Bailleul (Dany Boon) share together countless breakfasts consisting of ""tartines de Maroilles"" (a rather strong cheese) along with their hot chicory. ""Le déjeuner"" (lunch) is a two-hour mid-day meal or a one-hour lunch break. In some"
"of a baguette lightly brushed with oil or clarified butter and baked. In French cooking, ""croûte"" is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust. The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Some commercial preparations use machinery to sprinkle various seasonings on them. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery"
"Croquette A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs. The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French ""croquer"", ""to crunch"") gained worldwide popularity, both as a delicacy and as a fast food. Mashed"
"""magnificent"" for praline. He also used names derived from the association of the word ""merveilleux"" with French fashion of the late 18th century: Sans-Culotte for caramel. His ""Incroyable"", which uses speculoos cream and white chocolate shavings, translates as ""unbelievable"" but is also a term paired with ""merveilleux"" in French fashion. In various French provinces, the ""tête de nègre"", ""boule choco"", ""boule meringuée au chocolat"" or ""arlequin"" uses chocolate butter cream in place of whipped cream and the cake is completely surrounded by chocolate chips and takes the shape of a ball. Merveilleux (cake) The merveilleux (marvelous) is a small cake"
"the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. Croissants are a common part of a continental breakfast in France. The kipferl, the ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made plain or with nuts or other"
"General Food. Paris Croissant is a South Korean franchise bakery that utilizes authentic French baking. In 1988, Paris Croissant launched Paris Baguette, which grew into a top bakery café franchise brand in Korea. With the expansion into the Chinese market in 2004, the company began going global and now has local subsidiaries in the US, Vietnam, and Singapore. Other F&B brands include Paris Croissant Café (premium bakery café), Pascucci (Italian espresso café), LINA’s and Tamati (sandwich), Passion5 (upscale dessert gallery), L’atelier (café restaurant), and Jamba Juice (smoothie). The company is also rapidly gaining traction in the restaurant industry with brands"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"drink, as a glutton or a trencherman. Another alternative use has gained popularity among parfumes and fragrance designers. In this realm, gourmand is a category of scents related to foods, such as cocoa, apple, or plum. Regarding the latter usage of the term, there is a parallel concern among the French that their word for the appreciation of gourmet cuisine (gourmandise) is historically included in the French Catholic list of the Seven Deadly Sins. With the evolution in the meaning of gourmand (and gourmandise) away from gluttony, towards the appreciation of good food, French culinary proponents are advocating that the"
"simply a gallicization of the word ""pudding"". However, it considers it more likely that it was inherited from regional languages spoken in France, and that some of its meanings resulted from the later influence of the similar-sounding English word ""pudding"". It cites the Provençal forms ""poutingo"" ""bad stew"" and ""poutité"" ""hodgepodge"" or ""crushed fruit or foods""; ""poutringo"" ""mixture of various things"" in Languedocien; and ""poutringue"" or ""potringa"" ""bad stew"" in Franche-Comté as possibly related to ""poutine"". The meaning ""fries with cheese and gravy"" of ""poutine"" is among those held as probably unrelated to ""pudding"", provided the latter view is correct."
"street markets. ""Le petit déjeuner"" (breakfast) is traditionally a quick meal consisting of ""tartines"" (slices) of French bread with butter and honey or jam (sometimes brioche), along with café au lait (also called ""café crème""), or black coffee, or tea and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. ""Croissants"", ""pain aux raisins"" or ""pain au chocolat"" (also named ""chocolatine"" in the south of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day. There are also savoury dishes for"
"French breakfast pastries include apple turnovers, brioche, croissant and pain au chocolat. Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875. The word waffle derives from the Dutch word ""wafel"", which itself derives from the Middle Dutch ""wafele,"" and is likely the origin of the food as it is known today. In the early sixteenth century, some physicians warned against eating breakfast, because they said it was not healthy to eat before a prior meal was digested. By the 1550s, however, there were multiple sources that claimed breakfast was an important meal. For example,"
"breakfast or tea, the second type is a more filling meal and is usually considered a sandwich and often prepared for picnics or as travel food. Both types share the same name(French/Portuguese: ""croissant"") but are typically found in different bakeries: the sweet croissant is more commonly found in Portuguese pâtisseries and the brioche croissant is usually found in coffeehouses. In many Spanish-speaking countries, a croissant is called a ""cuerno"", meaning ""horn"". A cousin of the croissant is the Turkish ""ay çöreği"". It is filled with cinnamon, walnut, hazelnut, cacao and raisin. Its rectangular shape variant is known as ""pastiç"" or"
"Poutine Poutine (; ) is a dish originating from the Canadian province of Quebec, consisting of French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area and has long been associated with the cuisine of Quebec. For many years, it was negatively perceived and mocked, and even used as a means of stigmatization against Quebec society. Later, poutine became celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in the rest of Central Canada, in the Northeastern United"
"in most French ""crêperies"" to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices,"
"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"
"crackers, cheese, pâté or quiche or olives. ""Apéritif"" is a French word derived from the Latin verb ""aperire"", which means ""to open"". The French slang word for ""apéritif"" is ""apéro"", although in France an ""apéro"" is also food eaten in the late afternoon or early evening. The 5th-century Christian ascetic Diadochos of Photiki says, ""People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow."" So apéritifs were in use in the 5th century. In 1796, Turin"
"Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is"
"Cronut A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery. The pastry resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in grapeseed oil. A trademark was registered for the name ""cronut"" at the United States Patent and Trademark Office. In 2013, bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant (a pastry that he had been more familiar with) with flavored cream inside. The Cronut was introduced on May 10, 2013 at Ansel's bakery,"
"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"
"or ""to grate"" (for example, ""scrapings"" of bread or cheese), and ""gratiné"", from the transitive verb form of the word for crust or skin. The technique predates the current name which did not appear in English until 1846 (""OED"", ""s.v."" ""gratin""). In addition to the well-known potato dishes such as ""Gratin dauphinois"", cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant). The term ""le gratin"" signifies the ""upper crust"" of Parisian society, and, as ""gratin"", has since been"
"years later, on May 10, 2013, that Dominique created a new pastry, the Cronut, a croissant and doughnut hybrid pastry that has been reported on around the world, putting the bakery on the map worldwide. Within hours, pictures of the Cronut went viral in the social media sphere (over 140K links and later news of it reached Yahoo's homepage to reach millions of viewers). By August 2013, the lines averaged at several hundred people per day, rain or shine. Since then, every day since its launch, the pastry has continued to sell out each morning just a few short hours"