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Soupe Au Fromage
''Soupe au fromage'' is a traditional and Peasant foods, peasant food from the south of Massif Central, Massif central. Also known as the Aftermath Feast Day Soup, the cheese soup was brought to the bride and groom's room on their wedding night. The cheese used to make it is still a subject of controversy between supporters of the Laguiole cheese, laguiole or of the Cantal cheese, cantal. Celebrated by Alphonse Daudet, in his ', this soup has been part of all the local festive meetings (contest, ball, fête votive, votive party, etc.) for several decades, and every year, the best is distinguished at a world championship. History and traditions This soup, which is part of the hearty dishes of winter..,Soupe au fromage aveyronnaise should not be confused with the french onion soup, so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Massif Central
The (; oc, Massís Central, ; literally ''"Central Massif"'') is a highland region in south-central France, consisting of mountains and plateaus. It covers about 15% of mainland France. Subject to volcanism that has subsided in the last 10,000 years, these central mountains are separated from the Alps by a deep north–south cleft created by the Rhône river and known in French as the ' (literally "Rhône furrow"). The region was a barrier to transport within France until the opening of the A75 motorway, which not only made north–south travel easier, but also opened access to the massif itself. Geography and geology The is an old massif, formed during the Variscan orogeny, consisting mostly of granitic and metamorphic rocks. It was powerfully raised and made to look geologically younger in the eastern section by the uplift of the Alps during the Paleogene period and in the southern section by the uplift of the Pyrenees. The massif thus presents a strongly asymmet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Soups
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * French (episode), "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * Française (film), ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (disam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisine, very close to Catalan cuisine in the west and to Italian cuisine in the east. This is due not only to the great breadth of Occitania, which goes from the Atlantic Ocean, to the South of France and to the Mediterranean Sea, but to its great geographic diversity as well, the latter whereof grants Occitan cuisine many different kinds of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter. Some of its specialties are well known around the Mediterranean, where they exist in exactly the same form, oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viane, Tarn
Viane (; oc, Viana) is a commune in the Tarn department in southern France. Geography The river Gijou flows westward through the southern part of the commune and crosses the village. See also *Communes of the Tarn department The following is a list of the 314 communes of the Tarn department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Tarn (department) {{Tarn-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nouveau
A ''nouveau'' ( ), or ''vin (de) primeur'', is a wine which may be sold in the same year in which it was harvested. The most widely exported ''nouveau'' wine is French wine Beaujolais ''nouveau'' which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. ''Nouveau'' wines are often light bodied and paler in color due to the very short (or nonexistent) maceration period followed by a similarly short fermentation. The wines will most likely not be exposed to any oak or extended aging prior to being released to the market. ''Nouveau'' wines are characteristically fruity and may have some residual sugar. They are at their peak drinkability within the first year. As of 2005, there were 55 AOCs in France permitted to make ''nouveau'' wines.T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 56 Dorling Kindersley 2005 ''Vins de primeur'' should not be confused with the practice of buying and selling wines ''en primeur''. In I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fête Votive
A patronal feast or patronal festival ( es, fiesta patronal; pt, festa patronal; ca, festa patronal; it, festa patronale; french: fête patronale) is a yearly celebration dedicated, in countries influenced by Christianity, to the "heavenly advocate" or "patron" of the location holding the festival, who is a saint or virgin. The day of this celebration is called patronal feast day, patronal day or patron day of said location. Patronal festivals may reflect national holidays (e.g. the feast of Saint George, patron saint of England, Georgia, Bulgaria, Romania, Portugal, and various regions of Spain), but they usually reflect the celebration of a single city or town. In larger cities, there may even be several festivals, usually about the patron saint of the local parish. Celebration Depending to the budget, patronal festivals may run from one day to five days. The festivities usually include religious processions honoring its Catholic heritage. However, elements of local cult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Onion Soup
French onion soup (French: ''soupe à l’oignon'' ) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup may be served as a meal in itself or as a first course. History Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soupe Gratinée Au Fromage De Laguiole
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fête Votive
A patronal feast or patronal festival ( es, fiesta patronal; pt, festa patronal; ca, festa patronal; it, festa patronale; french: fête patronale) is a yearly celebration dedicated, in countries influenced by Christianity, to the "heavenly advocate" or "patron" of the location holding the festival, who is a saint or virgin. The day of this celebration is called patronal feast day, patronal day or patron day of said location. Patronal festivals may reflect national holidays (e.g. the feast of Saint George, patron saint of England, Georgia, Bulgaria, Romania, Portugal, and various regions of Spain), but they usually reflect the celebration of a single city or town. In larger cities, there may even be several festivals, usually about the patron saint of the local parish. Celebration Depending to the budget, patronal festivals may run from one day to five days. The festivities usually include religious processions honoring its Catholic heritage. However, elements of local cult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alphonse Daudet
Alphonse Daudet (; 13 May 184016 December 1897) was a French novelist. He was the husband of Julia Daudet and father of Edmée, Léon and Lucien Daudet. Early life Daudet was born in Nîmes, France. His family, on both sides, belonged to the ''bourgeoisie''. His father, Vincent Daudet, was a silk manufacturer — a man dogged through life by misfortune and failure. Alphonse, amid much truancy, had a depressing boyhood. In 1856 he left Lyon, where his schooldays had been mainly spent, and began his career as a schoolteacher at Alès, Gard, in the south of France. The position proved to be intolerable and Daudet said later that for months after leaving Alès he would wake with horror, thinking he was still among his unruly pupils. These experiences and others were reflected in his novel ''Le Petit Chose''. On 1 November 1857, he abandoned teaching and took refuge with his brother Ernest Daudet, only some three years his senior, who was trying, "and thereto soberly," to make a living ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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