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Bearnese Dialect
Bearnese refers to anything of or relating to Béarn, especially the Bearnais people meaning native of Béarn, and may refer directly to the following articles: * Béarnese dialect * Béarnaise sauce * Béarnaise cattle * Basco-béarnaise, a type of sheep * Béarnaise dance {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarn
Béarn (; ; or ''Biarn''; or ''Biarno''; or ''Bearnia'') is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in Southwestern France. Along with the three Northern Basque Country, Basque provinces of Soule, Lower Navarre and Labourd, the Principality of Bidache, as well as small parts of Gascony, it forms the current Pyrénées-Atlantiques Departments of France, department. The capitals of Béarn were successively Lescar, Beneharnum (until 841), Morlaàs (from 1100), Orthez (from the second half of the 13th century) and then Pau, Pyrénées-Atlantiques, Pau (beginning in the mid-15th century). Béarn is bordered by the Basque provinces of Soule and Lower Navarre to the west, Gascony (Landes of Gascony, Landes and Armagnac (region), Armagnac) to the north, Bigorre to the east, in addition to Spain (Aragon) to the south. Today, the mainstays of the Béarn area are the petroleum industry, the aerospace industry throu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnese Dialect
Béarnese (Endonym and exonym, endonym or ; ) is the variety of Gascon dialect, Gascon spoken in Béarn. The usage of a specific name for Béarnese lies in the history of Béarn, Viscounty of Béarn, a viscounty that became a sovereign principality under Gaston Febus, Gaston Fébus. From the middle of the 13th century until the French Revolution, Béarnese was the institutional language of this territory. The standardised orthography defined by the administrative and judicial acts was adopted outside the limits of Béarn, not only in a part of Gascony, but also in some Basque Country (greater region), Basque territories. The French language exerted an increasing influence on Béarn from the middle of the 16th century, due to its annexation as a French province in 1620. The use of Béarnese as an institutional language ended with the Revolution, its use being limited to popular culture. Cyprien Despourrins, Xavier Navarrot and Alexis Peyret, for example, used Béarnese in their w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnaise Sauce
Béarnaise sauce (; ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. Escoffier: 89 History According to a common explanation, the sauce was accidentally invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn. Although the sauce is a French invention, it became popular in the Nordic countries in the late 20th century, where it forms a major part of local steak cuisine with steaks and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnaise Cattle
The Béarnaise is a French breed of domestic beef cattle. It originates in the area of the traditional province of Béarn, in the east of the département of Pyrénées-Atlantiques, in the northern Pyrénées in south-west France. It was merged with other breeds in 1920 to form the Blonde des Pyrénées, which in turn was fused with the Blonde de Quercy and Garonnaise breeds to create the Blonde d'Aquitaine in 1962. History The Béarnaise originated in the area of the traditional province of Béarn, in the east of the département of Pyrénées-Atlantiques, in the northern Pyrénées in south-western France. It was a triple-purpose breed, kept for its meat, for its milk, and as a draught animal. A herd-book was established in 1900. The Béarnaise was merged with several other local blonde breeds, including the extinct Basquiaise and Race d'Urt, to create the Blonde des Pyrénées (), for which the herd-book was started in 1920. The Blonde des Pyrénées was in turn merged ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
