Created by: Silentchapel
Number of Blossarys: 95
A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. A croque-monsieur served with a fried ...
Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at ...
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning ...
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with ...
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which ...
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn ...
A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, ...