|
Steak Frites
''Steak frites'', meaning "steak ndfries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, 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 (French fries). Francophilia led to its generalization to the Portuguese-speaking world, where it is called or , especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. Steak frites is also common in other countries, such as Anglophone and Spanish-speaking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the southwest, and the North Sea to the northwest. It covers an area of and has a population of more than 11.5 million, making it the 22nd most densely populated country in the world and the 6th most densely populated country in Europe, with a density of . Belgium is part of an area known as the Low Countries, historically a somewhat larger region than the Benelux group of states, as it also included parts of northern France. The capital and largest city is Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a sovereign state and a federal constitutional monarchy with a parliamentary system. Its institutional organization is complex and is structured on both regional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hispanic America
The region known as Hispanic America (in Spanish called ''Hispanoamérica'' or ''América Hispana'') and historically as Spanish America (''América Española'') is the portion of the Americas comprising the Spanish-speaking countries of North, Central, and South America. In all of these countries, Spanish is the main language, sometimes sharing official status with one or more indigenous languages (such as Guaraní, Quechua, Aymara, or Mayan) or English (in Puerto Rico), and Roman Catholicism is the predominant religion. Hispanic America is sometimes grouped together with Brazil under the term " Ibero-America", meaning those countries in the Americas with cultural roots in the Iberian Peninsula. Hispanic America also contrasts with Latin America, which includes not only Hispanic America, but also Brazil (the former Portuguese America) and the former French colonies in the Western Hemisphere (areas that are now in either the United States or Canada are usually excluded). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Dishes
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food.''Michael Jackson's Great Beers of Belgium'', Michael Jackson, 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 endives and local beer, in addition t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies 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 century, 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 cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while, Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. Referred to as their "local" by regulars, pubs are typically chosen for their proximity to h ... [...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 single dishes and other meals. The word ''brasserie'' is also French for "brewery" and, by extension, "the brewing business". 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 Wednesday to Sunday and serves the same menu 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 Vulgar Latin ''braciare'', of Celtic origin. Its first usage in English was in 1864. The origin of the word probably stems from the fact that beer was brewed on the premises rather than brought in: thus an inn would brew its own beer as well as supply food and invariably accommodation too. In 1901 ''C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Entrecôte
Around the world, many restaurants featuring steak dishes use the word ''entrecôte'' as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialize in the '' contre-filet'' cut of sirloin and serve it in the typical French bistro style of ''steak-frites'', or steak and French fries: * L'Entrecôte is the popular nickname of the restaurant Le Relais de Venise – L'Entrecôte, founded by Paul Gineste de Saurs in Paris's 17th ''arrondissement'' near Porte Maillot. Now run by one of his daughters, the restaurant is widely known as L'Entrecôte Porte-Maillot. It has eight additional locations operating under licence, three in London, one in Bahrain, two in New York, and one in Mexico. * L'Entrecôte is the legal name of a group of restaurants established by a son of Paul Gineste de Saurs, with locations in Toulouse, Bordeaux, Nantes, Mont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moules-frites
''Moules-frites'' or ''moules et frites'' (]; nl, mosselen-friet) is a main dish of mussels and French fries originating in Belgium. The title of the dish is French, ''moules'' meaning mussels and ''frites'' fries, with the Dutch name for the dish meaning the same. It is considered 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 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 received 21 per c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café De Paris Sauce
Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an '' entrecôte'' (in American English: a rib eye steak) or a ''faux-filet'' (in English: a sirloin steak) the resulting dish is known as "''entrecôte'' Café de Paris". History The sauce was first popularised in the 1930s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and ''entrecôte'' Café de Paris remains the restaurant's speciality. The Café de Paris attributes the origin of the sauce to Mr Dumont's father-in-law, Mr Boubier. Today the restaurant also ships the sauce to several other restaurants which serve it under licence: the Café de Paris in Lausanne, the À l'Entrecôte in Sion (Switzerland), the Brasserie L'Entrecôte in Lisbon and Porto, and the Entrecôte Café de Paris restaurants in Dubai, Kuwait, Riyadh, Hong Kong and Stockholm. A closely similar sauce is also served by the Entrecôte groups of r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fontainebleau
Fontainebleau (; ) is a commune in the metropolitan area of Paris, France. It is located south-southeast of the centre of Paris. Fontainebleau is a sub-prefecture of the Seine-et-Marne department, and it is the seat of the ''arrondissement'' of Fontainebleau. The commune has the largest land area in the Île-de-France region; it is the only one to cover a larger area than Paris itself. The commune is closest to Seine-et-Marne Prefecture, Melun. Fontainebleau, together with the neighbouring commune of Avon and three other smaller communes, form an urban area of 36,724 inhabitants (2018). This urban area is a satellite of Paris. Fontainebleau is renowned for the large and scenic forest of Fontainebleau, a favourite weekend getaway for Parisians, as well as for the historic Château de Fontainebleau, which once belonged to the kings of France. It is also the home of INSEAD, one of the world's most elite business schools. Inhabitants of Fontainebleau are sometimes calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mythologies (book)
''Mythologies'' is a 1957 book by Roland Barthes. It is a collection of essays taken from ''Les Lettres nouvelles'', examining the tendency of contemporary social value systems to create modern myths. Barthes also looks at the semiology of the process of myth creation, updating Ferdinand de Saussure's system of sign analysis by adding a second level where signs are elevated to the level of myth. Mythologies ''Mythologies'' is split into two: Mythologies and Myth Today, the first section consisting of a collection of essays on selected modern myths and the second further and general analysis of the concept. The first section of ''Mythologies'' describes a selection of modern cultural phenomena, chosen for their status as modern myths and for the added meaning that has been conferred upon them. Each short chapter analyses one such myth, ranging from ''Einstein's Brain'' to ''Soap Powders and Detergents''. They were originally written as a series of bi-monthly essays for the magazin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> L'Entrecôte")
