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Steak Frites
''Steak frites'', meaning "steak ndchipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin. Historically, rump steak was commonly used for this dish. Today, more commonly, 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 Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work ''Mythologies''. File:Flank Steak & Frites - Cliff House - San Francisco, CA.jpg, Steak frites prepared using flank steak, at a San Francisco, California restaurant File:Steak frites.jpg, Steak frites in Fontainebleau, France See also * Caf� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roland Barthes
Roland Gérard Barthes (; ; 12 November 1915 – 25 March 1980) was a French literary theorist, essayist, philosopher, critic, and semiotician. His work engaged in the analysis of a variety of sign systems, mainly derived from Western popular culture. His ideas explored a diverse range of fields and influenced the development of multiple schools of theory, including structuralism, anthropology, literary theory, and post-structuralism. Barthes is perhaps best known for his 1957 essay collection ''Mythologies'', which contained reflections on popular culture, and the 1967/1968 essay " The Death of the Author", which critiqued traditional approaches in literary criticism. During his academic career he was primarily associated with the École des Hautes Études en Sciences Sociales (EHESS) and the Collège de France. Biography Early life Roland Barthes was born on 12 November 1915 in the town of Cherbourg in Normandy. His father, naval officer Louis Barthes, was killed i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, 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. French cheese, Cheese and French wine, 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 cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. 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 endive, horse meat and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Dishes
Beef is the culinary name for meat from cattle (''Bos taurus''). 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. In prehistoric times, humans 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. Some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meat And Potato Dishes
This is a list of notable dishes whose primary ingredients include meat and potatoes. Dishes Idiom In US English, the idiomatic term "meat and potatoes" describes something that is fundamental or unpretentious. See also * List of meat dishes * List of potato dishes * Rice and beans * Fish and chips References {{Reflist Meat and potatoes dishes Lists of foods ... [...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 dishes and other meals. The word ''brasserie'' is French for "brewery" and, by extension, "the brewing business". Although most brasseries still serve a large selection of beers, most of them offer a wider choice of beverages such as wines and liquors. 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 every day and serves the same menu, generally composed of a few traditional French dishes, 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 -4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... ... [...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 ''entrecôte, 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moules-frites
''Moules-frites'' or ''moules et frites'' (]; ) is a main dish of Mussel#As food, mussels and French fries originating in Northern France and Belgium. The name is French, ''moules'' meaning mussels and ''frites'' fries, with the Dutch name for the dish meaning the same. It is 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 Mussel#As food, 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 recei ... [...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". The sauce is named after the restaurant where it was created, the Café de Paris in Geneva, Switzerland. History The sauce was 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fontainebleau
Fontainebleau ( , , ) is a Communes of France, commune in the Functional area (France), metropolitan area of Paris, France. It is located south-southeast of the Kilometre zero#France, centre of Paris. Fontainebleau is a Subprefectures in France, sub-prefecture of the Seine-et-Marne Departments of France, department, and it is the seat of the Arrondissement of Fontainebleau, ''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, Seine-et-Marne, 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 Palace of Fontainebleau, Château ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mythologies (book)
''Mythologies'' () is a 1957 book by Roland Barthes. It contains a collection of fifty-three short essays written between 1954 to 1956, most of which were first published in the French literary review '' Les Lettres nouvelles''. In these essays, Barthes examines the tendency of contemporary social value systems (specifically that of the bourgeoisie) to create modern myths. In the book Barthes also analyzes the semiology of the process of myth creation itself, updating Ferdinand de Saussure's system of sign analysis by adding a second level where signs are elevated to the level of myth. ''Mythologies'' was first published in English in abridged form in 1972. In 2012, Hill & Wang published a new English language edition of the book, ''Mythologies: The Complete Edition, in a New Translation'', translated by Richard Howard (Part I: Mythologies) and Annette Lavers (Part II: Myth Today). Mythologies ''Mythologies'' is divided into two parts: Mythologies and Myth Today, with the fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
