On a French menu, what are 'Moules'?
"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 thought that the dish"
"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"
"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"
"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"
"contains menus for breakfast, luncheon, and dinner for every day of the year. The dinner menus begin with the ""side courses"", as he calls them: oysters or clams, soup, and hors d'œuvre; followed by the three ""main courses"": several relevés and entrées, and one roti (roast); and finally a few other ""side courses"": sweet entremets, ices, and coffee. Hors-d'œuvre are usually little cold items (such as olives, celery, radishes, charcuterie, caviar), but they might also include hot made dishes (such as timbales, croustades, croquettes). In the French style of ""service à la russe"", used by Filippini for many of his"
"Mousse A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product"
"variety of different cheeses, such as Camembert, Roquefort and Brie. There are more than 400 different varieties. A meal often consists of three courses, ""hors d'œuvre"" or ""entrée"" (introductory course, sometimes soup), ""plat principal"" (main course), ""fromage"" (cheese course) and/or ""dessert"", sometimes with a salad offered before the cheese or dessert. Hors d'œuvres include terrine de saumon au basilic, lobster bisque, foie gras, French onion soup or a croque monsieur. The plat principal could include a pot au feu or steak frites. The dessert could be mille-feuille pastry, a macaron, an éclair, crème brûlée, mousse au chocolat, crêpes, or Café"
"Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Fries and Belgian beer sometimes are accompaniments. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs, particularly at take-out food outlets or informal settings. In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, they are consumed often steam cooked (most popular), sometimes with white wine, herbs, and served with the remaining"
"mousseuse"" 'foamy cream', ""mousse"" 'foam', and so on, as early as 1768. Modern mousses are a continuation of this tradition. Mousse A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla."
"Remoulade Rémoulade (; ) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany,"
"Sweden, Netherlands, Norway and in the United States, especially in Louisiana Creole cuisine. It is often used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications: According to ""Larousse Gastronomique"", rémoulade is 250 ml (1 cup) of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri-rave rémoulade is not the same as the remoulades discussed in this"
"worthy of an inflated price tag. Menus may use the culinary terms ""concassé"" to describe coarsely chopped vegetables, ""coulis"" to describe a puree of vegetables or fruit, or ""au jus"", to describe meat served with its own natural gravy of pan drippings. Menus vary in length and detail depending on the type of restaurant. The simplest hand-held menus are printed on a single sheet of paper, though menus with multiple pages or ""views"" are common. In some cafeteria-style restaurants and chain restaurants, a single-page menu may double as a disposable placemat. To protect a menu from spills and wear, it"
"introductory course, sometimes soup), ""plat principal"" (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours"
"the Spanish ""morcilla"" or ""morcon"". Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried"
"breads, mousses and jellies. Now often just referred to as a ring mould, the shape is essentially that of a ring shaped cylinder cut in half, as opposed to other ring shaped pans, bundt pans for instance, which are more straight sided and deeper. Savarin mould The savarin mould is a large ring shaped mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin,"
"Menu In a restaurant, a menu is a list of food and beverage offered to the customer. A menu may be à la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served. Menus, as a list of prepared foods, have been discovered dating back to the Song Dynasty in China. In the larger populated cities of the time, merchants found a way to cater to busy customers who had little time or energy to prepare food during the evening. The variation in Chinese"
"them with additional ""grosses entrées"" or ""entrées de broche""; these replacement dishes were commonly called “relevés”; they were last of the entrées consumed at the meal, though they often appear on menus right after the potages. Taken together, all these bulky dishes were called “substantial entrées” (""fortes entrées""). The most numerous of the entrées at any meal were the “ordinary entrées” (""entrées ordinaires""), consumed between the bouilli and the relevés. In composition, they were distinguished from the ""fortes entrées"" by the relatively small size of their ingredients. Small fowl could be served whole; but large fowl and large joints of"
"Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the ""queen of entrees"". Nowadays it is usually a dish of partridge with cabbage"
"""La mère Jean"", ""Le mitonné"", ""Le Morgon"", ""Le musée"", ""Chez Paul"", ""Les Trois Maries"", ""A ma vigne"", and ""Le Vivarais"". While many bouchons are now oriented strongly towards the tourist market, with increased prices and less traditional fare as a result, a typical meal in a real bouchon costs around €12-15 . Typical items in the bouchon repertoire include: 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"
"Purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ""purified"" or ""refined"". Purées overlap with other dishes with similar consistency, such as thick soups, creams (""crèmes"") and gravies—although these terms often imply more complex recipes and cooking processes. ""Coulis"" (French for ""strained"") is a similar but broader term, more commonly used"
"distinct stage of the meal. Large, whole joints of meat (usually beef or veal) and very large fowl (turkey and geese) were categorized as ""grandes"" or ""grosses entrées"". When roasted, these same joints and fowl were called “spit-roasted entrées” (""entrées de broche""); they were always served with a sauce to distinguish them from true roasts. When boiled, a joint of beef was called the “le bouilli”; this was generally the first of the entrées consumed in the meal, after the potages and hors d’œuvres. In the late 18th century, the practice arose of removing the empty soup tureens and replacing"
"Comus"", years before Carême's birth. In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called ""pasteitje"" (""little pastry""). Vol-au-vent A vol-au-vent (pronounced , French for ""windblown"", to describe its lightness) is a small hollow case of puff"
"a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called ""crème en mousse"" 'cream in a foam', ""crème"
"menus, there is no distinct ""fish course"", as both relevés and entrées may be of meat, fowl, or fish indiscriminately. Punch often precedes the roast. The roast can be of meat, fowl, or fish (though fish is generally limited to days of religious observance); but when game is served, it always makes up the roast course. Entremets are the vegetables, including salads, served with the relevés and entrées; they not as a separate course, though they are often listed as such. Sweet entremets are cakes, puddings, and such. Ices are frozen sweets, served as a separate course. Fruit, petits fours,"
"that derive from the ""Petit traicté"". The terms ""entree de table"" and ""issue de table"" are organizing words, “describing the structure of a meal rather than the food itself”. The terms ""potaiges"" and ""rost"" indicate cooking methods but not ingredients. The menus, though, give some idea of the foods and cooking methods that were characteristic of each stage of the meal. Sausages, offal, and raw “watery” fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting the meal, as these foods appear only in the ""entree de table"". Certain other dishes served in the entree might"
"Tuile A tuile is a baked wafer, French in origin, generally arced in shape, wafer thin, crisp, sweet, or savory, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. 'Tuile' is the French word for ""tile,"" after the shape of roof tiles that the arced baked good most often resembles. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream. Tuiles are thin cookies named for and curved like the ""tuiles"", or tiles, that line the rooftops"
"the price is fixed and usually included in the vacation. Everyone sits around a large table and makes small-talk about the house, the country, and so on. What is closer in French to the meaning of ""table d'hôte"" in English is a ""menu"" (""lunch special"" or ""fixed menu""). It usually includes several dishes to pick in a fixed list: an entrée (introductory course), a main course (a choice between up to four dishes), a cheese, a dessert, bread, and sometimes beverage (wine) and coffee all for a set price fixed for the year between €15 to €55. The ""menu du"
"""Tétons de Vénus"" (En: Venus' breasts), large breast-shaped ""quenelles"". ""Mère Fillioux"" (Françoise Fillioux, 1865-1925) was the first ""Mère"" whose ""reputation was known well beyond the limits of the city and region."" She established a restaurant on 73 rue Duquesne, known for a simple, unchanging menu featuring her own culinary creations, such as ""volaille demi-deuil"" (En: fowl in half-mourning). The dish takes its name from her technique of cooking ""a fattened hen with slivers of truffle inserted between skin and flesh. The alternating black and white appearance of the flesh explains the term ‘half mourning’, a period following the all-black dress"
"and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place. Meals are composed of one or more courses, which in turn are composed of one or more dishes. When dishes are served mostly in a single course, this is called service à la française; when dishes are served mostly in separate courses, this is called service à la russe. The word is derived from the French word ""cours"" (run), and came into English in the 14th century. It came to be used perhaps"
"volaille"" are made from whole chicken fillets, like the game cutlets ""à la Maréchale"""". The recipe is preceded by a similar one for ""hazel grouse cutlets ""à la Maréchale"""" with a quenelle and truffle stuffing. Another Russian cookbook published at the same time gives basically identical recipes for ""côtelette de volaille"" and ""côtelette à la Maréchale"" and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as hazel grouse, blackcock, etc. The term ""à la Maréchale"" (""marshal-style"") denotes in French cookery tender pieces of meat, such"
"in slices, fillets, or small pieces; “relevé” referred to those entrées served as large joints, whole birds, or whole fish. Distinctions between the various types of entrées (""grosses"", ""grandes"", ""de broche"", ""relevé"") had fallen out of use by the end of the 19th century. The entrée as a stage of a multi-course meal persisted in some circles after the Great War; but with the broad cultural transformations of the 20th century, the word lost its connection to its traditional meaning. In France, the modern meaning of “entrée” on a restaurant menu is the small course that precedes the main course"
"Tasting menu A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. The French name for a tasting menu is ""menu dégustation"". Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type of cuisine, a house specialty, or to take advantage of fresh seasonal ingredients. Coming to the mainstream in the 1990s, tasting menus evolved into elaborate showcases highlighting the culinary artistry of the chef. The trend traces"
"Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried merguez is used to add"