Chef patissier
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| Brigade de cuisine | ■■■■■■ |
Brigade de cuisine refers to a system of hierarchy found in restaurants and hotels in France that employ . . . Read More | |
| Pommes au four | ■■■■■ |
Pommes au four is a French dessert which means oven baked apples. This is one of the lightest French . . . Read More | |
| Abaisee | ■■■■■ |
Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . Read More | |
| Paris | ■■■■■ |
Paris is the city and capital of France, known as the City of Lights. It is France's largest city. With . . . Read More | |
| Ba-ta-clan | ■■■■■ |
Ba-ta-clan refers to a French pastry desserta rich almond and rum pastry which is said to be invented . . . Read More | |
| Pierre Blot | ■■■■ |
Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the . . . Read More | |
| Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| Gratin dauphinois | ■■■■ |
Gratin dauphinois is a French culinary dish made of thinly sliced potatoes that have been baked in milk, . . . Read More | |
| Pain | ■■■■ |
Pain is a French word for bread. Pain is pronounced as "pawn"In the context of food and cuisine, "pain" . . . Read More | |
| Roulade | ■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More | |