"Marron glacé A marron glacé (plural ""marrons glacés"") is a confection, originating in southern France and northern Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own. Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with sugar allowed creation of new confectioneries. A candied chestnut confection was probably served around the beginning of the 15th century in Piedmont, among other places. But ""marrons glacés"" as such (with the last touch"
"division of the cotyledons. Marron-quality nuts for ""marrons glacés"" may be three or four times more expensive than the ""châtaigne"" because they also have a lower yield as the husk usually contains only one or two nuts and the plants have sterile male flowers. ""Marrons glacés"" may be eaten on their own. ""Crème de marrons"" are a staple ingredient for other desserts, such as the Mont Blanc (puréed with cream), ice creams, cakes, sweet sauce or garnish for other desserts. In the short story ""Reginald"" (1901) by Saki, the narrator leaves Reginald ""near a seductive dish of marrons glacés"" at"
"of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real ""marron glacé"". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing"
"are often listed in the ""Maroilles family"". These include Baguette Laonnaise (made in Laon), Boulette d'Avesnes (Avesnes-sur-Helpe), Boulette de Cambrai (Cambrai), Cœur d'Arras (Arras), Cœur d'Avesnes (Avesnes), Dauphin (Nord), Gris de Lille (Pas-de-Calais), Guerbigny (Picardy), and Rollot (Somme). The very successful 2008 French movie ""Bienvenue chez les Ch'tis"" joked about the strong smell of maroilles cheese. Maroilles cheese Maroilles (pronounced ""mar wahl"", also known as Marolles) is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"a garden-party in the vain hope that these delicacies will distract him from wreaking social havoc. In the Overture to ""Swann's Way"", Marcel Proust refers to M. Swann bringing to Marcel's great-aunt on New Year's Day a little packet of marrons glacés. In Patrick Skene Catling's children's book, ""The Chocolate Touch"", marrons glacés are among the candies listed as the sweet-toothed young protagonist's favorite confectionary delights. In the 1936 film ""Camille"", Greta Garbo's character asks for ""sweets"", and Robert Taylor's character goes to some trouble to find fresh marrons glacés for her. In the 1899 novel ""The Awakening"" by Kate"
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"cooked ""à la charentaise"" - i.e. cooked in a broth accented with white wine, garlic, and bread crumbs. Among other local specialties there are the ""pibales"" (Eels) (fry of eel caught in the Gironde, speciality of Mortagne-sur-Gironde and Blaye), oysters from Marennes-Oléron, sardines of Royan, ""thyeusses de gueurnouilles"" (Frog legs), and ""sanglette"" - a cake prepared with chicken blood and cooked onions. Traditional desserts are from peasant cuisine: ""Millas"" (cornflour cake, found in much of the South-West of France), ""galette charentaise"" (Charente waffle) in Charentes-Poitou butter, or ""merveilles"" (doughnuts). Arvert is located in the wine production area of ""ordinary wood""."
"Gratin dauphinois Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes. The gratin dauphinois is made with"
"ground cereals. General: Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first"
"Lyon went into a recession with the collapse of the textile market, notably silk. Clément Faugier, a civil engineer, was looking for a way to revitalize the regional economy. In 1882 at Privas, he invented the technology to make ""marrons glacés"" on an industrial scale (although a great number of the more than 20 necessary steps from harvest to the finished product are still accomplished manually). Chestnuts are picked in autumn, and candied from the start of the following summer for the ensuing Christmas. Thus, the ""marrons glacés"" eaten at Christmas are those picked the year before. In Hungarian cuisine,"
"nuns called the ""Dames du Saint-Sacrement"" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaron was invented. Macarons in Japan are a popular confection known as マカロン (""makaron""). There is also another widely available version of ""makaron"" which substitutes peanut flour for almond and a wagashi-style flavouring. The ""makaron"" is featured"
"along with his TV series ""MasterChef"", have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets. Macaron A macaron ( ; ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term ""macaron"" or ""macaroon"" is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of ""macaron"" for the meringue-based item to"
"the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha). Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to ""Larousse Gastronomique"" the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked"
"berries, or similar ingredients. One of the most popular varieties is a ""galette"" covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a ""galette complète"" (a complete galette). Another variety is a hot sausage wrapped in a galette (called ""galette saucisse"", a tradition of Rennes, Brittany) and eaten like a hot dog. Galette Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton"
"put in the oven. Goyère The goyère, specialty of Valenciennes ( city of France), is distinguished from the traditional flamiche by its soft Swollen. The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can"
"Marigoule Marigoule is the name of a french hybrid of chestnut (synonym M.15 or CA 15), cross between a European chestnut (Castanea sativa) and Japanese (Castanea crenata). In 1986, it originated from a Migoule orchard in Ussac in Corrèze. Marigoule (a contraction of Marron of Migoule) is a very tasty chestnut. It should be planted in rather low altitude in very sunny areas and protected from the wind (up to 300 m elevation for South-West orchard orientation or up to 400 m elevation in South-East orchard orientation). Otherwise its productivity remains small. In France, it is grown mainly South of"
"regional cuisine: The Saintonge kitchen includes many recipes for ""cagouilles"", the local name of the brown garden snail. Saintonge meat is especially cooked ""à la charentaise"" - i.e. cooked in a broth accented with white wine, garlic, and bread crumbs. Among other local specialties there are the ""pibales"" (Eels) (fry of eel caught in the Gironde, speciality of Mortagne-sur-Gironde and Blaye), oysters from Marennes-Oléron, sardines of Royan, ""thyeusses de gueurnouilles"" (Frog legs), and ""sanglette"" - a cake prepared with chicken blood and cooked onions. Traditional desserts are from peasant cuisine: ""Millas"" (cornflour cake, found in much of the South-West of"
"Dijon mustard is acceptable. There is the same opinion about toppings. Sausage was historically just one of other items to be included in the galette. At the beginning of the 19th century, it was common that ""galette-saucisse"" was topped with caramelized yellow onions, a variety of dry onion traditionally produced in the French department of Manche. Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland"
"Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland of ""galette-saucisse"", especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the"
"bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes. A particular Parisian use of lardons is in the ""salade aux lardons"", a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a ""pie à la chasse"" calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche, onion, and lardons. A regional specialty"
"Macaron A macaron ( ; ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term ""macaron"" or ""macaroon"" is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of ""macaron"" for the meringue-based item to distinguish the two. In a ""Slate"" article on the topic, Stanford professor of linguistics and computer science Daniel Jurafsky describes how the two confections have a shared history,"
"À la Maréchale À la Maréchale (""marshal-style"" in French) is a method of food preparation in haute cuisine. Dishes ""à la Maréchale"" are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ""à l'anglaise"" (""English-style""), i.e. coated with eggs and bread crumbs, and sautéed. The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Charles-François-Frédéric de Montmorency-Luxembourg (1702–1764) and a major society hostess. According to food historian William Pokhlyobkin, the dish had to be so"
"butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn. In Paris, the Ladurée chain of pastry shops has been known for its macarons for about . In Portugal, France and Belgium, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger). McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe. Outside of Europe, the French-style macaron can be found in Canada and the United States. In Australia, Adriano Zumbo,"
"Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first recorded use in"
"""bebbux"") of the ""petit gris"" variety are simmered in red wine or ale with mint, basil and marjoram. The snails are cooked, and served in their shells. In Moroccan cuisine, snails, also called <nowiki>""Ghlal""</nowiki>, are a very popular street food. They are cooked in a jar filled with hot water, special spices and herbs. After cooking time, Moroccan snails are served in small bowls with their broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with cold or rheumatism. Like most molluscs, escargots are naturally high"
"Chartres, Cormery, Joyeuse and Sainte-Croix in Burgundy. Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macarons made from almond paste, fruit and honey, which were first recorded in 1855. The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years. The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of"
"Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of the world supply of calissons is still made in the Provence region. The calisson is believed to have its origins in medieval Italy. Among the first"
"Galantine A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is ""galant"", or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh"
"France and liquor stores in Quebec, Canada and the Netherlands. Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It can also be used in the French Christmas dessert known as ""Bûche de Noël"" (Yule log). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries. It is also an ingredient for the preparation of flambé dishes, such as Crêpes Suzette, Grand Marnier soufflé and crème brûlée. It can also be used in the sauce of the ""Canard à l'Orange"" roasted duck dish."
"jams, pâtés, honey and other regional specialities. Altogether they sell 800 different products, and in 2015 sold more than two million macarons. They are particularly known for their macarons, and with family member Brigitte Trogneux married to Emmanuel Macron, the President of France, this has led to inevitable wordplay in the press, ""On avait déjà le macaron d'Amiens. Maintenant, on a aussi le Macron d'Amiens !"" (We already had the macaron of Amiens. Now we also have the Macron of Amiens!) The recipe at the origin of the reputation the maison : The macaron d'Amiens, was created by Jean Trogneux"
"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"
"from Greek tiganos (τίγανος), meaning ""frying pan"", which in English is literally translated to Pancakes. The French term, crêpe, derives from the Latin ""crispa"", meaning tiganitai with ""creases"". The name ""galette"" came from the French word ""galet"" (""pebble"") since the first gallettes were made on a large pebble heated in a fire. In France, crêpes are traditionally served on Candlemas (""La Chandeleur""), 2 February. This day was originally Virgin Mary's Blessing Day but became known in France as ""Le Jour des Crêpes"" (literally translated ""The Day of the Crêpes"", and sometimes called colloquially as ""Avec Crêpe Day"", ""National Crêpe Day"","