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Moules-frites
''Moules-frites'' or ''moules et frites'' (]; ) is a main dish of Mussel#As food, mussels and French fries originating in Northern France and Belgium. The name is French, ''moules'' meaning mussels and ''frites'' fries, with the Dutch name for the dish meaning the same. It is the national dish of Belgium. Background Although ''moules-frites'' are popular in many countries, it is thought that the dish originated in Belgium. It is likely that it was originally created by combining Mussel#As food, mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available. In both Belgium and France, ''moules-frites'' are available in most restaurants, depending on season. According to a survey conducted by TNS, ''moules-frites'' was identified as the second-favourite dish in France, receiving a vote of 20 per cent, narrowly losing to '' magret de canard'' which recei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and '' spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. "Belgian cuisine" therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endive, horse meat and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), 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. French cheese, Cheese and French wine, 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. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine And Specialties Of Nord-Pas-de-Calais
The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its History of Nord-Pas-de-Calais, history can be found in its specialties, such as the English influence on the Côte d'Opale, or Polish cuisine, dishes of Polish origin in the Nord-Pas de Calais Mining Basin, mining basin. Nord-Pas-de-Calais is a major agricultural and dairy farming region, and a producer of cheeses, including the most famous, Maroilles cheese, Maroilles, which is used in a variety of flamiche. Its coastline is home to France's largest fishing port, Boulogne-sur-Mer, Boulogne. Between land and sea, its primary products are herring, rabbit, potatoes and beer. Historically, this is a cuisine based on butter or lard, with little use of oil. It is characterized, among other things, by bitter-sweet flavors, such as those of braised chicory, beer cooking, or Chicory, cof ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braderie De Lille
The Lille Braderie (''French: Braderie de Lille'') is a braderie, or annual street market/flea market, that takes place on the weekend of the first Sunday of September in Lille, France, in the northern Hauts-de-France region. It dates back to the 12th century, attracting nearly three million visitors each year. The ''Braderie de Lille'' is one of the largest gatherings in France and the largest flea market in Europe. In 2014 the Braderie was reported to host 100km of market stalls to over 10,000 exhibitors. During the Braderie, the city hosts a music festival. The traditional food eaten during the festival, moules-frites, typically results in built-up heaps of mussel shells around the city. In 2016, the Braderie was cancelled by Lille mayor Martine Aubry Martine Louise Marie Aubry (; née Delors; born 8 August 1950) is a French politician. She was the First Secretary of the French Socialist Party (''Parti Socialiste'', or PS) from November 2008 to April 2012, and has been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brussels
Brussels, officially the Brussels-Capital Region, (All text and all but one graphic show the English name as Brussels-Capital Region.) is a Communities, regions and language areas of Belgium#Regions, region of Belgium comprising #Municipalities, 19 municipalities, including the City of Brussels, which is the capital of Belgium. The Brussels-Capital Region is located in the central portion of the country. It is a part of both the French Community of Belgium and the Flemish Community, and is separate from the Flemish Region (Flanders), within which it forms an enclave, and the Walloon Region (Wallonia), located less than to the south. Brussels grew from a small rural settlement on the river Senne (river), Senne to become an important city-region in Europe. Since the end of the Second World War, it has been a major centre for international politics and home to numerous international organisations, politicians, Diplomacy, diplomats and civil servants. Brussels is the ''de facto' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Voix Du Nord (daily)
''La Voix du Nord'' (; or 'The Voice of Nord') is a regional daily newspaper from the north of France. Its headquarters are in Lille. History ''Voix du Nord'' was one of the underground newspapers of the French Resistance founded in German-occupied France during World War II. The paper first appeared in Lille in April 1941 at a time when the region of Nord-Pas-de-Calais was being ruled by a German military government in Brussels. The newspaper's tag-line described itself as the "Resistance organ of French Flanders." The post-war version of the paper is part of the Belgian company, Rossel group, which also owns the major Belgian newspaper ''Le Soir'', which it bought from Socpresse in 2006. Origins in Occupied France is a clandestine newspaper that gave rise to a movement of political resistance. The resistance group was called ''Voix du Nord'' ("Voice of the North"—of France, or, "Voice of the '' Nord''"—a French department). Sixty-five copies of the first issue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
RTL-TVI
RTL-TVI is a private French-language, Belgian-based television station owned by DPG Media and Groupe Rossel, it was originally owned by the RTL Group until 31 March 2022. Until 2022, it was broadcast with a Luxembourgish licence, but the new owners have switched to a Belgian license. Within the French-speaking area of Belgium, it is the most popular channel with a 20 percent viewing share. It was the first commercial television station in Belgium. RTL-TVI offers a schedule of family-oriented information, entertainment and fiction genres. In French-speaking Belgium, almost all of the foreign programs are dubbed in French, instead of retaining the original soundtrack. In Belgium, RTL Belgium also operates the French-language channels RTL Club, RTL Plug and RTL District. History Since 1955, Télé-Luxembourg, which became RTL Television in 1982, is broadcast from the Dudelange transmitter in Luxembourg. Following the collision of a Belgian military plane with the transmitt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino"), while others are simply described (" fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Chips
Fish and chips is a hot dish consisting of batter (cooking), battered and fried fish, served with French fries, chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common Take-out, takeaway food in numerous other countries, particularly English-speaking and Commonwealth of Nations, Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK Rationing in the United Kingdom, not subject to rationing during the wars, which further contributed to its popularity. History The British tradition of eating fish battered and fried in oil may have been i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Frites
''Steak frites'', meaning "steak ndchipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin. Historically, rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("''saignant''"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work ''Mythologies''. File:Flank Steak & Frites - Cliff House - San Francisco, CA.jpg, Steak frites prepared using flank steak, at a San Francisco, California restaurant File:Steak frites.jpg, Steak frites in Fontainebleau, France See also * Caf� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
