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Published byNoelle Landay
Modified over 3 years ago
Regions of France
French Cooking Terms Haute cuisine Provincial cuisine Nouvelle cuisine
Sauces Bechamel Chaud-froid Hollandaise
Flavorings bouquet garni fines herbes marjoram truffles
French bread (baugettes)Breads French bread (baugettes)
Cream Puffs, Éclairs & Choux PastryDesserts Cream Puffs, Éclairs & Choux Pastry
Desserts Crème Chantilly
Hors d’Oeuvres Escargot
Hors d’Oeuvres Pate de Foie Gras
Main Dishes Canard a l’orange
Main Dishes Bouillabaisse
Main Dishes Quiche
Boeuf a la BurguignonneMain Dishes Boeuf a la Burguignonne
le petit dejeuner
le dejeuner Le dejeuner des canotier Luncheon of the Boating Party by Renoir
The French Kitchen Pot de crème Croissant cutter
The French Kitchen Escargot dishes Pate mold
The French Kitchen Attelets Truffle cutters
The French Kitchen Barquette tins Coeur a la creme
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(Les régions de la France)
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