Steak-frites - Le Relais De L'Entrecôte (Geneva)
''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 * Café ...
[...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]