Created by: Silentchapel
Number of Blossarys: 95
The mille-feuille ("thousand leaves"), vanilla slice, custard slice, also known as the Napoleon, is a French pastry of which the exact origin is unknown. Its modern form was influenced by ...
A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse ...
Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of ...
Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also ...
Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, ...
Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly ...