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Mont Blanc (dessert)
A Mont Blanc (or ''Mont-Blanc aux marrons'') is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris. The name comes from Mont Blanc, as the dish resembles a snow-capped mountain. Summary ''Mont Blanc'' has been an autumn and winter favorite at many Parisian pâtisseries, notably the Parisian tea shop Angelina (tea house), Angelina, where it has been a specialty since it opened in 1903. For a long time considered old-fashioned and heavy, it has become newly popular in the 2010s in a lighter form at trendy shops like Pierre Hermé, with many variations. Mont Blanc is popular in France, Italy, Hong Kong, Shanghai, Japan, Slovakia, Switzerland, Hungary, and northwestern Romania. History Chestnut purées have a long history as a soup, porridge, or side dish for meats, especially in regions where chestnuts are a staple food. However, these dishes are not desserts, and are not served with whipped cream ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federalism, Federal assembly-independent Directorial system, directorial republic with elements of a direct democracy , leader_title1 = Federal Council (Switzerland), Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartolomeo Platina
Bartolomeo Sacchi (; 1421 – 21 September 1481), known as Platina (in Italian ''il Platina'' ) after his birthplace (Piadena), and commonly referred to in English as Bartolomeo Platina, was an Italian Renaissance humanist writer and gastronomist. Platina started his career as a soldier employed by condottieri, before gaining long-term patronage from the Gonzagas, including the young cardinal Francesco, for whom he wrote a family history. He studied under the Byzantine humanist philosopher John Argyropulos in Florence, where he frequented other fellow humanists, as well as members of the ruling Medici family. Around 1462 he moved with Francesco Gonzaga to Rome, where he purchased a post as a papal writer under the humanist Pius II (Enea Silvio Piccolomini) and became a member of the Platonism-influenced Roman Academy founded by Julius Pomponius Laetus. Close acquaintance with the renowned chef Maestro Martino in Rome seems to have provided inspiration for a theoretica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guide Culinaire
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. History The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed for the use of professional chefs and kitc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Univers Illustré
''L'Univers'' was a nineteenth-century French Roman Catholic daily newspaper that took a strongly ultramontane position. It was edited by Louis Veuillot Louis Veuillot (11 October 1813 – 7 March 1883) was a French journalist, author and anti-Semite who helped to popularize ultramontanism (a philosophy favoring Papal supremacy). Career overview Veuillot was born of humble parents in Boyne .... In 1833 it merged with ''La Tribune Catholique''. References External links * Digitized issues of ''L'Univers'from 1833 to 1860anfrom 1867 to 1919in Gallica, the digital library of the BnF. Defunct newspapers published in France History of Catholicism in France Catholic newspapers {{france-newspaper-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Petite Presse
LA most frequently refers to Los Angeles, the second largest city in the United States. La, LA, or L.A. may also refer to: Arts and entertainment Music * La (musical note), or A, the sixth note * "L.A.", a song by Elliott Smith on ''Figure 8'' (album) * ''L.A.'' (EP), by Teddy Thompson * ''L.A. (Light Album)'', a Beach Boys album * "L.A." (Neil Young song), 1973 * The La's, an English rock band * L.A. Reid, a prominent music producer * Yung L.A., a rapper * Lady A, an American country music trio * "L.A." (Amy Macdonald song), 2007 * "La", a song by Australian-Israeli singer-songwriter Old Man River Other media * l(a, a poem by E. E. Cummings * La (Tarzan), fictional queen of the lost city of Opar (Tarzan) * ''Lá'', later known as Lá Nua, an Irish language newspaper * La7, an Italian television channel * LucasArts, an American video game developer and publisher * Liber Annuus, academic journal Business, organizations, and government agencies * L.A. Screenings, a tel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Femme (magazine)
''La Femme: journal bi-mensuel'' was a French magazine for women between 1879 and 1937 published by the French Union nationale des amies de la jeune fille. It was published once or twice a month. References External links Catalog record at the Bibliothèque Nationale de Francefull text* 1879 establishments in France 1937 disestablishments in France Defunct magazines published in France French-language magazines Monthly magazines published in France Women's magazines published in France Magazines established in 1879 Magazines disestablished in 1937 {{italic title ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Figaro
''Le Figaro'' () is a French daily morning newspaper founded in 1826. It is headquartered on Boulevard Haussmann in the 9th arrondissement of Paris. The oldest national newspaper in France, ''Le Figaro'' is one of three French newspapers of record, along with ''Le Monde'' and ''Libération''. It was named after Figaro, a character in a play by polymath Beaumarchais (1732–1799); one of his lines became the paper's motto: "''Sans la liberté de blâmer, il n'est point d'éloge flatteur''" ("Without the freedom to criticise, there is no flattering praise"). With a centre-right editorial line, it is the largest national newspaper in France, ahead of ''Le Parisien'' and ''Le Monde''. In 2019, the paper had an average circulation of 321,116 copies per issue. The paper is published in Berliner format. Since 2012 its editor (''directeur de la rédaction'') has been Alexis Brézet. The newspaper has been owned by Dassault Group since 2004. Other Groupe Figaro publications include ''Le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adrien Marx
Napoléon Adrien Marx (1837–1906), generally known as Adrien Marx, was a French journalist, playwright, and writer who also used the pseudonym Jean de Paris. He began by studying medicine, but by 1863, he started writing for Étienne Carjat's '' Le Boulevard''. Soon thereafter, he joined the weekly ''Le Figaro''; he wrote for it and other publications of Hippolyte de Villemessant for the rest of his career. In particular, under the pseudonym Jean de Paris, he wrote a daily column called "Un conseil par jour, guide pratique de la vie usuelle" 'A tip every day; a practical guide for everyday life'. Marx popularized the interview genre and interviewed many of the greats of the time. These were collected in his ''Indiscrétions parisiennes'', which were published in ''L'Événement''. In particular, he interviewed Jules Verne for his ''Profils intimes'', and wrote an introduction to any early English translation of '' Around the World in Eighty Days''.Jules Verne, George M. Towle, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Cuisine
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens. Food Savory specialties Traditional dishes include ''baeckeoffe'', '' flammekueche'', ''choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka and bretzel.'' The region's version of coq au vin is coq au Riesling. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in Yiddish tradition). Alsace is also well known for its foie gras made in the region since the 17th century. The gastronomic symbol of the ''région'' is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', same as in other so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cuisinier Impérial
André Viard's ''Le Cuisinier Impérial'' (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. During its long run it was a staple of its publisher, J.-N. Barba, who warned potential literary pirates, in an age before the enforcement of copyright, of his intention to prosecute any editors of cookbooks who took, in whole or part, any recipes from the publication.Le Cuisinier royal', Barba, Paris, 1817 (warning of the publisher Barba p. 11). Viard, who called himself "''Homme de Bouche''", was the ''chef de cuisine'' to Louis Philippe, comte de Ségur and Francis Egerton, 8th Earl of Bridgewater. The cookbook appeared under various titles that reflected regime changes: with the restoration of the Bourbons it became ''Le Cuisinier Royal'' (Paris: Barba, 1817) in its ninth edition, and in 1852, in its twenty-second editi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
