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Bistrot De Pays De Niozelles Plombière Aux Fruits Confits D'Apt
A bistro or bistrot (), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious. Style In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including escargots, veal with sauce ravigote, navarin (food), navarin of lamb, shepherds pie, hachis Parmentier, eggs, sausages and hot roast chicken. The ''Oxford Companion to Food'' comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by the end of the 20th century the term had "begun to be annexed by more pretentious premises". Etymology The etymology is unclear. The ''Dictionnaire de l'Académie française'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin dialect, Poit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Béraud Au Bistro
Jean may refer to: People * Jean (female given name) * Jean (male given name) * Jean (surname) Fictional characters * Jean Grey, a Marvel Comics character * Jean Valjean, fictional character in novel ''Les Misérables'' and its adaptations * Jean Pierre Polnareff, a fictional character from ''JoJo's Bizarre Adventure'' * Jean Luc Picard, fictional character from ''Star Trek Next Generation'' Places * Jean, Nevada, United States; a town * Jean, Oregon, United States Entertainment * Jean (dog), a female collie in silent films * "Jean" (song) (1969), by Rod McKuen, also recorded by Oliver * ''Jean Seberg'' (musical), a 1983 musical by Marvin Hamlisch Other uses * JEAN (programming language) * USS ''Jean'' (ID-1308), American cargo ship c. 1918 * Sternwheeler Jean, a 1938 paddleboat of the Willamette River See also *Jehan * * Gene (other) * Jeanne (other) * Jehanne (other) * Jeans (other) * John (other) John is a common Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poitevin Dialect
Poitevin (; endonym: ''poetevin'') is a dialect of Poitevin–Saintongeais, one of the regional languages of France, spoken in the historical province of Poitou, now administratively divided between Pays de la Loire (Loire countries) and Nouvelle-Aquitaine (New Aquitaine). It is not as commonly spoken as it once was, as the standard form of French now predominates. Poitevin is now classified as one of the ''langues d'oïl'' but is distinguished by certain features adopted from Occitan ('' langue d'oc''). The language is spoken on what was the border between the two language families of ''oïl'' and ''oc'' (placenames in the region clearly show historical settlement of ''oc'' speakers). The langue d’oïl subsequently spread south, absorbing ''oc'' features. Poitevin is also widely referred to as ''parlanjhe'' (the language). François Rabelais wrote that he learned this dialect, along with many other languages and dialects, since he was educated in Fontenay-le-Comte. François ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sidewalk Cafe
A sidewalk café or pavement café is "a portion of an eating or drinking place, located on a public sidewalk, that provides waiter or waitress service" (as defined by the American Planning Association based upon the New York City planning regulations); the area is used solely for dining. Sidewalk cafés may be enclosed or unenclosed, the former being surrounded by a single-story structure and the latter being an area of the sidewalk that contains removable tables, chairs, and railings. Sidewalk cafés are common across Europe, forming an important part of street life in countries such as Spain, France and Italy. New York City New York City regulations specify the places sidewalk where cafés can exist, their construction, and what parts of a sidewalk they can occupy. Proprietors pay a license fee, which is effectively rent paid to the city for the use of the sidewalk. From 1988 these regulations were a zoning resolution of the New York City Department of City Planning. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parisian Café
Parisian cafés are a type of café found mainly in Paris, where they can serve as a meeting place, neighborhood hub, conversation matrix, rendez-vous spot, and a place to relax or to refuel for Parisian citizens. Typical Parisian cafés are not coffee shops, instead generally coming with a complete kitchen offering a restaurant menu with meals for any time of the day. Many also feature a full bar and even a wine selection. Among the drinks customarily served are the ''grand crème'' (large cup of white coffee), wine by the glass, beer (''un demi'', half a pint, or ''une pression'', a glass of draught beer), ''un pastis'' (made with aniseed flavour spirit, usually named by a brand like Ricard, 51, Pernod), and ''un espresso, or un express'' (a small cup of black coffee). In many cases, the café sometimes doubles as a '' bureau de tabac'', a tobacco shop that sells a wide variety of merchandise, including metro tickets and prepaid phone cards. Some of the most recognizable Paris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diner
A diner is a type of restaurant found across the United States and Canada, as well as parts of Western Europe and Australia. Diners offer a wide range of cuisine, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waiting staff, waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook. Many diners have extended hours, and some along highways and areas with significant shift work stay open for 24 hours. Considered quintessentially American, many diners share an archetypal exterior form. Some of the earliest were converted rail dining cars, retaining their streamlined structure and interior fittings. From the 1920s to the 1940s, diners, by then commonly known as "lunch cars", were usually Prefabrication, prefabricated in factories, like modern mobile homes, and delivered on site with only the utilities needing to be connected. As a result, many early diners were typically small and narro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasserie
In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves dishes and other meals. The word ''brasserie'' is French for "brewery" and, by extension, "the brewing business". Although most brasseries still serve a large selection of beers, most of them offer a wider choice of beverages such as wines and liquors. A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day and serves the same menu, generally composed of a few traditional French dishes, all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from -4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleonic Wars
{{Infobox military conflict , conflict = Napoleonic Wars , partof = the French Revolutionary and Napoleonic Wars , image = Napoleonic Wars (revision).jpg , caption = Left to right, top to bottom:Battles of Battle of Austerlitz, Austerlitz, Fall of Berlin (1806), Berlin, Battle of Friedland, Friedland, Battle of Aspern-Essling, Aspern-Essling, French occupation of Moscow, Moscow, Battle of Leipzig, Leipzig and Battle of Paris (1814), Paris , date = {{start and end dates, 1803, 5, 18, 1815, 11, 20, df=yes({{Age in years, months, weeks and days, month1=05, day1=18, year1=1803, month2=11, day2=20, year2=1815) , place = Atlantic Ocean, Caucasus, Europe, French Guiana, Mediterranean Sea, North Sea, West Indies, Ottoman Egypt, Egypt, East Indies. , result = Coalition victory , combatant1 = Coalition forces of the Napoleonic Wars, Coalition forces:{{flagcountry, United Kingdom of Great Britain and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Battle Of Paris (1814)
The Battle of Paris (or the Storming of Paris) was fought on 30–31 March 1814 between the Sixth Coalition, consisting of Russia, Austria, and Prussia, and the French Empire. After a day of fighting in the suburbs of Paris, the French surrendered on 31 March, ending the War of the Sixth Coalition and forcing Emperor Napoleon to abdicate and go into exile. Background Napoleon was retreating from his failed invasion of Russia in 1812. With the Russian armies following up victory, the Sixth Coalition was formed with Russia, Austria, Prussia, Portugal, Great Britain, Sweden, Spain and other nations hostile to the French Empire. Even though the French were victorious in the initial battles during their campaign in Germany, the Coalition armies eventually joined and defeated them at the Battle of Leipzig in the autumn of 1813. After the battle, the Pro-French German Confederation of the Rhine collapsed, thereby loosening Napoleon's hold on Germany east of the Rhine. The Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Decourcelle
Pierre Adrien Decourcelle (Paris, 25 January 1856 – Ibid., 10 October 1926) was a French writer and playwright. Life Pierre Adrien Decourcelle was born in Paris on 25 January 1856. His father, Adrien Decourcelle, and his uncle, Adolphe d'Ennery, were both authors. He attended the Lycée Henri-IV in Paris, and then worked as a merchant and stockbroker before starting to write plays. Decourcelle's first effort, ''Le Grain de beauté (The Beauty Mark)'' premiered at the Théâtre du Gymnase Marie Bell on 27 March 1880. In 1882 he wrote the drama ''L'As de trèfle (The Ace of Clubs)'' for Sarah Bernhardt, who performed it at the Théâtre de l'Ambigu. From the 1880s onward he created many comedies, opera libretti and adaptations of novels for the stage. Decourcelle and Léopold Lacour made a play from Paul Bourget's ''Mensonges'', which was first performed on 18 April 1889. Bourget also collaborated with Decourcelle in their adaptation of ''Idylle tragique'' for the stage. In Oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Estaminet
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the '' Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French cooking has contributed signi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionnaire De L'Académie Française
The (; English: Dictionary of the French academy) is a French language dictionary published by the . The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its primary tasks. Although it makes recommendations for the correct use of French, they carry no legal power, and are frequently disregarded, including by government authorities. The ninth edition was completed in November 2024, and is available online in its entirety along with all previous editions. Publication A special Commission (''Commission du dictionnaire'') composed of several (but not all) of the members of the Académie undertakes the compilation of the dictionary. It has published thirteen editions of the dictionary, of which three were preliminary, eight were complete, and two were supplements for specialised words. The completed edition of the , the first official dictionary of the French language, was presented upon completion by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ''Dictionnaire de l'Académie française''. Retrieved 29 January 2023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
