"Dragon's beard candy Dragon's beard candy (or Chinese cotton candy) is a handmade traditional art of China. It is also a traditional Chinese sweet similar to floss halva or cotton candy, which can be found in many Chinese communities. Dragon's Beard Candy was initially created in China, but soon spread in popularity and became a regional delicacy in other parts of East Asia, as well as (and more recently) Canada, Singapore, the United States, Taiwan, Macau, and Japan. It has a high sugar content (19%), and 2% saturated fat content. By comparison, cotton candy is fat free with a very"
"in France. In 1950, they introduced ""la Fête des Pères"", which would take place every third Sunday of June (following the American example). Their slogan « Nos papas nous l'ont dit, pour la fête des pères, ils désirent tous un Flaminaire » (Our fathers told us, for father's day, they all want a Flaminaire). In 1952, the holiday was officially decreed. A national father's day committee was set up to give a prize for fathers that deserved it most (originally, candidates were nominated by the social services of each town hall's/mayor's office); This complements ""la Fête des Mères"" (Mother's day)"
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"frangipane or apple. In the west of France a sablé galette is made, a form of sweetcrust pastry. In southern France—Occitania, Roussillon, Provence, Catalan where it is called ""tortell""—the cake called ""gâteau des rois"" or ""royaume"", is a torus-shaped brioche with candied fruits and sugar, similar in its shape and colors to a crown. This later version is also common to Spain and very similar to New-Orleans king cake. Tradition holds that the cake is ""to draw the kings"" to the Epiphany. A figurine, ""la fève"", which can represent anything from a car to a cartoon character, is hidden in"
"Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and Périgord regions"
"La Pourcailhade La Pourcailhade (also known as La Fete du Cochon or Festival of the Pig) was a pig festival that was held each year in August in the town of Trie-sur-Baïse, in the Hautes-Pyrénées department of south-western France. It was first held in 1975 and was organised by La Confrérie du Cochon or the Brotherhood of the Pig. The festival involved displays, pig races, eating contests and other competitions. The most popular competition was ""Le Championnat de France du Cri de Cochon"" (""French Pig-Squealing Championships""), in which contestants had to imitate the noises pigs make at various stages in"
"beaches. The Babelutte de Lille is a famous babelutte in the Nord-Pas-de-Calais. Moeder Babelutte is a small chain of shops in western Flanders that purveys babelutte, along with other sweets. Babelutte A Babelutte is a sort of long toffee flavoured with honey or vergeoise (demerara sugar) from Veurne, in Westhoek (West Flanders, Belgium). The name is likely to come from the Flemish ""babbelen"", speaking a lot, and ""uit"", finished because when you eat the toffee, you cannot speak anymore (either because you are enjoying it or because you cannot open the mouth). An opposing but similar explanation attributes the origin"
"about the Jyllands-Posten cartoons. La Pourcailhade will be relaunched in 2018 on August 12th. La Pourcailhade La Pourcailhade (also known as La Fete du Cochon or Festival of the Pig) was a pig festival that was held each year in August in the town of Trie-sur-Baïse, in the Hautes-Pyrénées department of south-western France. It was first held in 1975 and was organised by La Confrérie du Cochon or the Brotherhood of the Pig. The festival involved displays, pig races, eating contests and other competitions. The most popular competition was ""Le Championnat de France du Cri de Cochon"" (""French Pig-Squealing Championships""),"
"flake pastry and often filled with frangipane, fruit, or chocolate. In the south, in Provence, and in the south-west, a crown-shaped cake or brioche filled with fruit called a ""gâteau des Rois"" is eaten. In Romandie, both types can be found though the latter is more common. Both types of cake contain a charm, usually a porcelain or plastic figurine, called a ""fève"" (""broad bean"" in French). The cake is cut by the youngest (and therefore most innocent) person at the table to assure that the recipient of the bean is random. The person who gets the piece of cake"
"Sugar pie Sugar pie is a typical dessert of the western European countries of Northern France and Belgium; the Canadian province of Quebec, where it is called ""tarte au sucre""; and Midwestern United States states such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie). Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, cream, and brown sugar or maple syrup (sometimes both). When baked, these ingredients combine into a homogeneous mixture similar to caramel. If maple"
"Summer Rambo The 'Summer Rambo' apple is French in origin. In France, it is known as 'Rambour d'été'. Originally known in North America as 'Summer Rambour,' the name evolved to 'Summer Rambo' sometime before the 1850s. Like the Rambo, was introduced to North America in colonial times. It has also been called 'Rambour Franc', but in France 'Rambour Franc' is a fall-ripening apple. There are a dozen or more Rambour varieties, mostly of French origin. The name Rambour is said to have originated in the village of Rambures in Picardy. The 'Summer Rambo' has a squat shape, and its skin"
"km southwest of Paris. Although the History of PBP website mentions that half a decade ago PBP started as a race, according to the official PBP website ""the organizers strongly feel that PBP is not a race"". This is an extremely important aspect of randonneuring, where ""riders aim to complete the course within specified time limits, and receive equal recognition regardless of their finishing order."". So there is no actual ""winner"" but a ""first place finisher"" The Paris–Brest, a French dessert made of choux pastry and a praline flavoured cream, with a circular shape representative of a tyre or wheel,"
"and Pont-Aven. Sablés can be flavoured with almonds, lemon or orange zest. Sablé (biscuit) Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe. According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670. The French word ""sable"" means ""sand"", which is the French term that takes the place of the English ""breadcrumbs"". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand. Among the most well-known Sablé"
"Père Noël Père Noël (), ""Father Christmas"", sometimes called Papa Noël (""Daddy Christmas""), is a legendary gift-bringer at Christmas in France and other French-speaking areas, identified with the Father Christmas and/or Santa Claus of English-speaking territories. Though they were traditionally different, all of them are now the same character, with different names, and the shared characteristics of a red outfit, workshop at the North Pole, and team of reindeer. According to tradition, on Christmas Eve children leave their shoes by the fireplace filled with carrots and treats for Père Noël's donkey, Gui (French for ""Mistletoe"") before they go to bed."
"La Pie qui Chante La Pie qui Chante (""English: The Singing Magpie""), is a French brand of confectionery, presently owned by Cadbury. In 1860, Emile Cornillot started creating handmade confectionery from premises on rue Colbert, Lille, specializing in bonbons. The quality of the sweets meant that in 1885, he moved to larger premises on rue de l'Hôpital militaire. After the signing of the Franco-Russian Alliance in 1893, his son Louis starts marketing the sweets in Russia under the FRANCORUSSE brand. A second factory and a second store opened in Paris in 1901. On the death of his father Louis, his"
"resting place for her daughter. Espelette is known for its dried red peppers, used whole or ground to a hot powder, used in the production of Bayonne ham. The peppers are designated as Appellation d'Origine Contrôlée and are hung to dry outside many of the houses and shops in the village during the summer. The peppers are sold in the town's Wednesday covered market and are honoured in a festival on the last Sunday in October. Espelette Espelette (, ) is a commune in the Pyrénées-Atlantiques department in south-western France. It lies in the traditional Basque province of Labourd. The"
"and became a popular Neapolitan specialty under the name ""babà"" or ""babbà"". The pastry has appeared on restaurant menus in the United States since 1899, if not earlier. In 1844, the Julien Brothers, Parisian pâtissiers, invented the Savarin, which is strongly inspired by the ""baba au rhum"" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the ""baba au rhum"" as well, and the name ""Savarin"" is also sometimes given to the rum-soaked circular cake. Rum baba A rum"
"Fourme d'Ambert Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with ""Penicillium roqueforti"" spores and aged for at least 28 days. Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above"
"thought he heard a child ask his parents for something called ""Baa baa baa baa"". Not speaking French, he asked Tison what the words meant. She explained that the child was asking for a treat called ""Barbe à papa"" (cotton candy). Later at a restaurant, the couple began to draw on the tablecloth, and came up with a character inspired by the candy: a pink and round character. When it came time to give it a name, ""Barbapapa"" came naturally. Several European publishers expressed interest in Barbapapa but did not wish to embark on spending the publishing cost. Frank Fehmers"
"Sablé (biscuit) Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe. According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670. The French word ""sable"" means ""sand"", which is the French term that takes the place of the English ""breadcrumbs"". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand. Among the most well-known Sablé recipes are those of La Mère Poulard, and the cookies of Saint-Michel"
"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"
"cheese, cream and butter). Laguiole cheese Laguiole (, locally ), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for"
"Alouette cheese Alouette is an American brand of French-style cheeses produced by the French company Bongrain SA. The Alouette Cheese products are: Soft Spreadable Cheese, Crème de Brie, Baby Brie, Crème Fraîche, Elégante, and Crumbled Cheese. Sold throughout the US, its most popular variety is the Crème de Brie, which is spreadable Brie Cheese without the rind. Two versions of a radio ad for Alouette cheese were run in 2003, using the song ""Alouette"". They were only heard on WNEW-FM in New York. On October 15, 2012 Alouette cheese was used for the Master Holiday Chef Challenge. It required 14"
"come like Father Christmas, / Robed in green and beard all white? / Will he come amid the darkness? / Will he come at all tonight?"" The French writer Max O'Rell, who evidently thought the custom was established in the England of 1883, explained that Father Christmas """"descend par la cheminée, pour remplir de bonbons et de joux les bas que les enfants ont suspendus au pied du lit."""" [comes down the chimney, to fill with sweets and games the stockings that the children have hung from the foot of the bed]. And in her poem ""Agnes: A Fairy Tale"""
"the winter months. Its traditional confectionery is the ""berlingot"", a small hard candy with thin white stripes, originally made from the syrup left over from conservation of fruits. Carpentras was the birthplace of: Carpentras is twinned with: Carpentras Carpentras (; Provençal Occitan: Carpentràs in classical norm or ""Carpentras"" in Mistralian norm) is a commune in the Vaucluse department in the Provence-Alpes-Côte d'Azur region in southeastern France. It stands on the banks of the Auzon. As capital of the Comtat Venaissin, it was frequently the residence of the Avignon popes; the Papal States retained possession of the Venaissin until the French"
"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;"
"Prix André Baboin The Prix André Baboin is a Listed flat horse race in France open to thoroughbreds aged three years or older. It is run at various racecourses over distances of around 2,000 metres (1¼ miles), and it is scheduled to take place each year in October. The event was established in 1982, and it was originally called the Grand Prix des Provinces. Instead of having a permanent venue, it was designed to alternate between the main regional racecourses of France. The first three editions were held at Bordeaux le Bouscat, Lyon-Parilly and Marseille-Borély. The early runnings of the"
"Carambar Carambar is a chewy caramel candy from France. In 1954, Mr. Fauchille, director of the Delespaul-Hazard company, and Mr. Gallois, an employee, had a surplus of cocoa and decided to create a new, original recipe to use it up. The legend says that one of the machines in the factory was malfunctioning, making the long bars that still exists today. This sweet, in the form of a bar was named Caram'bar. Each of the original Caram'bars were a regulated size and weight. The statistics are as follows: Inside of the wrappers, there were ""Carambar points"" which could be redeemed"
"Bazadaise The Bazadaise is a French breed of beef cattle. It takes its name from the town of Bazas in the département of the Gironde, in the Nouvelle-Aquitaine region of south-western France, and originates in the low-lying areas to the south of the River Garonne near that town. A festival, the Fête des Boeufs Gras, is held each year in Bazas to present fattened Bazadaise stock. The Bazadaise is a traditional draught breed of the Pyrénées and the Gironde, in the Nouvelle-Aquitaine region of south-western France. It is thought to result from inter-breeding of local cattle of Aquitaine with others"
"Prix du Pin The Prix du Pin is a Group 3 flat horse race in France open to thoroughbreds aged three years or older. It is run at Longchamp over a distance of 1,400 metres (about 7 furlongs), and it is scheduled to take place each year in September. The event takes its name from France's oldest horse breeding establishment, located at Le Pin-au-Haras in Orne. The stud farm's construction was authorised by Louis XIV in 1715, and the first horses it accommodated were transferred from the previous Royal Stud at Saint-Léger-en-Yvelines in 1717. The Prix du Pin was introduced"
"Sour Patch Kids Sour Patch Kids (known as Very Bad Kids in France, and as Maynards Sour Patch Kids in the UK and Canada) are a soft candy with a coating of invert sugar and sour sugar (a combination of citric acid, tartaric acid and sugar). The slogan, ""Sour. Sweet. Gone."", refers to the sour-to-sweet taste of the candy. Sour Patch Kids were originally created by Frank Galatolie of Jaret International, under the name of Mars Men. In the late-1970s Cadbury and the Malaco Licorice Company of Sweden formed the Allen Candy Company in Hamilton, Ontario, Canada, to produce them."
"The feria de Nîmes (Pentecost Feria and Harvest Feria) are currently the largest ferias in France. The Pentecost Feria attracts nearly a million visitors over six days. Feria (festival) A feria (fair in English) is an annual local festival in Spain and southern France, characterized by bullfights, bull running in the streets, bodegas (outdoor bars or cellars with festive music) and bandas. The word ""festayre"" (from the Gascon ""hestaire"") means ferias' partiers. The Spanish word feria originally designates a fair (agricultural, books, ...). Bullfights are often given on the occasion of fairs, so the Spaniards came to designate by the"
"Bayonne ham Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. ""Jambon de Bayonne"" has PGI status. The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. The meat itself does not have to come from the Adour basin but has to be produced from one of eight clearly defined breeds of pig"