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Jean-Louis Françoise-Collinet
Jean-Louis Françoise-Collinet was a French chef credited with several well-known culinary innovations in the 1830s including Béarnaise sauce and Pommes soufflées. Béarnaise sauce Collinet was the head chef at the Henri IV hotel outside of Paris, where he was widely credited as the creator of Béarnaise sauce shortly following the Second French Revolution. Collinet reportedly developed the recipe in 1836 for the opening of his new restaurant Le Pavilion Henri IV. Using the traditional recipe for Hollandaise sauce, he replaced lemon juice with white wine vinegar, and added shallots, chervil, and tarragon. Collinet named the sauce in honor of Béarn, the region of France from which his restaurant's namesake Henry IV originated. Pommes soufflées Collinet is also purported to have inadvertently created pommes soufflées on August 24, 1837, a deep-fat fried potato dish, which was a predecessor to French fries. Though the origin of the story is circumstantial. It is suggested tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnaise Sauce
Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. The sauce's name is related to the province of Béarn, France. It is light yellow and opaque, smooth and creamy, and a traditional sauce for steak. Escoffier: 89 History The sauce was accidentally invented by the chef Jean-Louis Françoise-Collinet, the accidental inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. This assumption is supported by the fact that the restaurant was in the for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pommes Soufflées
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at and a second time after being cooled, at . The potato slices puff up into little pillows during the second frying and turn golden brown. Pommes soufflées were, according to a famous legend, discovered by chance on 24 August 1837, when Queen Marie-Amélie and other notables were delayed in their arrival for a meal at the in Yvelines after inaugurating the first passenger steam-powered railway in Paris, France. Chef Jean-Louis Françoise-Collinet, reputedly also the inventor of sauce béarnaise, removed the potatoes from the fryer half cooked. After the royal party had arrived, during serving time, he observed the potatoes expand when they were returned to the oil. This story has been disputed on a number of grounds. See also * List of deep fried foods This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris, France
Paris () is the Capital city, capital and List of communes in France with over 20,000 inhabitants, most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the List of cities proper by population density, 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, Fashion capital, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called Caput Mundi#Paris, the capital of the world. The City of Paris is the centre of the Île-de-France Regions of France, region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
July Revolution
The French Revolution of 1830, also known as the July Revolution (french: révolution de Juillet), Second French Revolution, or ("Three Glorious ays), was a second French Revolution after the first in 1789. It led to the overthrow of King Charles X, the French Bourbon monarch, and the ascent of his cousin Louis Philippe, Duke of Orléans. After 18 precarious years on the throne, Louis-Philippe was overthrown in the French Revolution of 1848. The 1830 Revolution marked a shift from one constitutional monarchy, under the restored House of Bourbon, to another, the July Monarchy; the transition of power from the House of Bourbon to its cadet branch, the House of Orléans; and the replacement of the principle of hereditary right by that of popular sovereignty. Supporters of the Bourbons would be called Legitimists, and supporters of Louis Philippe were known as Orléanists. In addition, there continued to be Bonapartists supporting the return of Napoleon's descendants. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hollandaise Sauce
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Origins ''Sauce hollandaise'' is French for "Hollandic sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's ''Le Cuisinier François'' for "asparagus with fragrant sauce": Not much later, in 1667, a similar Dutch recipe was published. There is a popular theory that the name comes from a recipe that the French Huguenots brought back from their exile in Holland. La Varenne is credited with bringing sauces out of the Middle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot (''Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''sha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chervil
Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture . Name The name ''chervil'' is from Anglo-Norman, from Latin or , ultimately from Ancient Greek (), meaning "leaves of joy". Biology A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. It is also grown frequently in the United States, where it sometimes escapes cultivation. Such escape can be recognized, however, as garden chervil is distinguished from all other Anthriscus species growing in North America (i.e., A. caucalis and A. sylvestris) by its having lanceolate-linear bracteo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, ''Artemisia dracunculus'' var. ''sativa'', is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states). Tarragon grows to tall, with slender branches. The leaves are lanceolate, long and broad, glossy green, with an entire margin. The flowers are produced in small capitula diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarn
The Béarn (; ; oc, Bearn or ''Biarn''; eu, Bearno or ''Biarno''; or ''Bearnia'') is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. Along with the three Basque provinces of Soule, Lower Navarre, and Labourd, the Principality of Bidache, as well as small parts of Gascony, it forms in the southwest the current ''département'' of Pyrénées-Atlantiques (64). The capitals of Béarn were Beneharnum (until 841), Morlaàs (from ca. 1100), Orthez (from the second half of the 13th century), and then Pau (beginning in the mid-15th century). Béarn is bordered by Basque provinces Soule and Lower Navarre to the west, by Gascony ( Landes and Armagnac) to the north, by Bigorre to the east, and by Spain (Aragon) to the south. Today, the mainstays of the Béarn area are the petroleum industry, the aerospace industry through the helicopter turboshaft engine manufacturer Turbomeca, tourism and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Henry IV Of France
Henry IV (french: Henri IV; 13 December 1553 – 14 May 1610), also known by the epithets Good King Henry or Henry the Great, was King of Navarre (as Henry III) from 1572 and King of France from 1589 to 1610. He was the first monarch of France from the House of Bourbon, a cadet branch of the Capetian dynasty. He was assassinated in 1610 by François Ravaillac, a Catholic zealot, and was succeeded by his son Louis XIII. Henry was the son of Jeanne III of Navarre and Antoine de Bourbon, Duke of Vendôme. He was baptised as a Catholic but raised in the Protestant faith by his mother. He inherited the throne of Navarre in 1572 on his mother's death. As a Huguenot, Henry was involved in the French Wars of Religion, barely escaping assassination in the St. Bartholomew's Day massacre. He later led Protestant forces against the French royal army. Henry became king of France in 1589 upon the death of Henry III, his brother-in-law and distant cousin. He was the first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries ( North American English), chips ( British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or '' allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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