#French Cuisine

[daily-deliciousness]

Crepes

#crepes #breakfast #pancakes #sweet food #food #brunch #dessert #strawberry #blueberry #french food #french cuisine #sugar #sweet treats #sweet tooth #foodporn #delicious #cooking #food photography #foodgasm #recipe

[misforgotten2]

Okay, I'm stumped.

The Art of French Cooking 1962

#cook book #cookbook #1962 #cake #dessert #french cuisine #funny #humor #humour

[jacky93sims]

Hello Ilenia! Sorry for writing two questions at once. I love your conversions and especially the food from Somik&Severinka. Can you convert Bouillabaisse Soup from them? And the second question is also about food from these authors. They have very tasty and interesting food-Gourmet dishes for the restaurant. There are eight different dishes. Would you like to convert at least something from there? Thank you<3

Bouillabaisse Soup Food for The Sims 2

From Somik&Severinka, low poly. Available at lunch and dinner time.

DOWNLOAD HERE

For the Gourmet Dishes, I will think about it :)

#sims 2 cc #the sims 2 #sims 2 download #ts2 #the sims 2 cc #ts2 download #4to2 #4to2 conversion #food #sims 2 food #lunch time #dinner time #bouillabaisse #french cuisine #french recipes #french food #seafood

[morethansalad]

Vegan Parmesan Pommes Anna Skillet Potatoes

#vegan #appetizer #dinner #French cuisine #mediterranean cuisine #pommes anna #veganized #potato #sunflower seeds #nutritional yeast #thyme #vegan butter #garlic powder #sea salt

[thelcsdaily]

Ladurée French Macarons

Since February is my birthday month, I've been thinking about the foods I would treat myself to. The French macaron from Ladurée comes to mind as one example. A dream dessert I enjoy taking my time with each bite to let the nuances of each taste and ingredient come through.

I get way too much happiness from good food. –Elizabeth Oliver

#food #french cuisine #french dessert #french macarons #parisian macarons #macarons #sweets #sweet treats #dessert #cookies #confection #my photography #food photography #original photography #thelcsdaily #ladurèe #laduree

[zoomvis]

asked for Entrectte la bordelaise and he just ran away???? Rude asf!!

#markiplier #getting over it #spiderman #r/196 #ratatouille #french cuisine

[lounesdarbois]

Le gage de solidité d'un positionnement, d'une marque, d'un produit, d'un business-model, est l'abondance de clientèle anglo-saxonne. Exemple dans la restauration à Paris : quel est l'indice infaillible qui marquait le potentiel du nouveau marché du bistro-cantine modèle "Bouillon" début 2000? C'était la soudaine abondance de clients anglo-australo-américains. Le référencement tardif de Chartier dans les guides de voyage anglo-saxons fit exploser l'affluence. Les premiers bouillons parisiens remontent à 1860. Chartier fondé en 1896 était la seule enseigne du genre encore existante début 2000, c'est-à-dire que cette cantine a mis 110 années pour percer vraiment la glace et voir la floraison en 15 ans des nouvelles cantines populaires: Chartier Montparnasse et Chartier Gare de l'Est, Bouillon Pigalle, Bouillon République, Brasserie des Prés, Brasserie Dubillot, Bellanger… Et leurs versions bistronomies plus pointues Le Baratin, L'Ami Jean, Le Comptoir, Quedubon, Le Verre volé, le Repaire de Cartouche, Racines et surtout Le bistro Paul Bert. Ce modèle va désormais s'exporter dans le monde entier. Au moment de la généralisation des pizzerias dans les années 80 si propice au "déjeuner de trente minutes chrono", la cuisine française a souffert de cette image statufiée Bocuse, Escoffier, Le Bec Fin. Nous n'avons jamais mangé de "canard à l'orange et au sang" et n'en voulons à aucun prix. C'est cette cuisine proudhonnienne populaire toute d'intelligence, de vitesse et de simplicité qui rendra justice au pays. Le Français met longtemps à comprendre qui il est par rapport aux autres, mais quand il le comprend et reste loyal il rencontre de beaux succès.

#Chartier Gare de l'Est #Bouillon Pigalle #Bouillon République #Brasserie des Prés #Brasserie Dubillot #Bellanger #Cuisine #French Cuisine #tradition #France #Proudhon #Chartier #Bouillon #Cantine #Bistro #Pornfood #Food #Gourmet food #Paris #parislife #Le bistro Paul Bert #Le Paul Bert #rue Paul-Bert #Le Baratin #L'Ami Jean #Le Comptoir #Quedubon #Le Verre volé #le Repaire de Cartouche #Racines

[misoyo-happy]

今日のランチ！

今日は会社でランチ代を出してくれるランチでした。従業員どうしの親睦を深めようってことで今月から始まったの。

スープ、パン、ワンプレートランチ、デザート、コーヒーまたは紅茶のセットです。

最初に、飲み物いかがですか？って言われて、遠慮なくスパークリングワインをいただきました！これは、すでに行った人から聞いてたんだ♪

パンの向こうに写ってるのはフランスの美味しいバターだって。同僚の女性はパンをおかわりしていました！

サラダに入ってる黄色いのは食用菊かしら。この前スーパーで袋に入って売ってたの。たくさん入ってたから買わなかったんだけど。プレートのはどれも美味しいかったんだけど、1番右のひき肉とマッシュポテトのが美味しかったな〜(๑˃̵ᴗ˂̵)もともとはドイツ料理なんだけど、フランス料理ではそれよりなめらかにしてるんだって。1番左のは半熟卵にマヨネーズとマンゴーソースをかけたの。

デザートにはお花が入っててかわいい╰(*´︶`*)╯♡しかも色違い！

お腹いっぱい〜。ごちそうさまでした！

#ランチ #lunch #日比谷 #drape #ドレープ #東京會舘 #ごちそうさまでした #フランス料理 #french #french cuisine

[latenightsushi]

What a weekend! On Saturday we had dinner at a French restaurant, followed by Ronny Chieng's show at the Chicago Theatre (he was very funny, of course lol). Then on Sunday we spent 5 hours (!!) putting together some furniture for my husband's home office before going on the first scoot of the year - the weather was amazing this weekend, I just wish it would stay consistent! 🌞

X

#date night #restaurant #french food #escargot #french cuisine #night out #nightlife #date aesthetic #theater #architecture #photography #lifeblr #married life #latenightsushi

[culinaryplating]

Soup Saturday - French onion soup

Even though it originated as a humble peasant dish, French onion soup is nowadays regarded as one of the most prized dishes of French cuisine. The broth is simple, made merely with caramelized onions and meat stock. However, the soup is distinguished by croûtes–pieces of crispy baked bread that are placed on top of the soup and are then generously covered with cheese.

The assembled dish is finished in the oven, allowing the cheese to melt while the top turns into a golden crust. French onion soup is a dish with a rich history and a very long tradition. The onions have been used since the Roman times, and a similar soup has been known since the Middle Ages.

#food #culinary plating #french cuisine #soup #soup saturday #onion soup #french onion soup

[daily-deliciousness]

Air fryer chicken cordon bleu

#chicken cordon bleu #chicken #ham #cheese #food #dinner #main course #crispy chicken #creamy sauce #cream sauce #french food #french cuisine #swiss cheese #air fryer #foodporn #delicious #cooking #food photography #foodgasm #recipe

[misforgotten2]

When the chef just mails it in.

OR

The cootie catcher caught more than it can handle.

The Art of French Cooking 1962

#cookbook #cook book #1962 #french cuisine #french cooking #funny #humor #humour

[ex-pastry-chef777]

{quiche aux legumes}

@pate brisee

・farine faible 200g

・buerre 100g

・eau 25ml

・oeuf 1

・sel 2g

@sercle ∅180×30 ∅150×30 ∅120×20

@garniture

・legumes ~（your likes）

@appareil

・oeufs 3

・creme fraiche 100ml

・lait 100ml

・sel 5g

・poivre noir ~

・thym ~

{１９０℃ 50m}

❨how to make❩

#recipes #pastry #cuisine #recette #diy #french #quiche #quicheauxlegumes #baking #bake #cafe #cook #french cuisine #delish #delicious #foodie #food #handmade #homemadepastry #oven #recipe #recettes #legumes #tarte #tart #spices #epice #foodphotography #foodporn #japan

[morethansalad]

Purple Sweet Potato Mont Blanc (Vegan & Gluten-Free)

a Japanese variation on the French dessert with a red bean paste base and hojicha cream

#vegan #gluten free #desserts #french cuisine #japanese cuisine #mont blanc #sweet potatoes #red bean paste #coconut cream #hochija #tea #tofu #beet sugar #vanilla #maple syrup #oat flour #almond flour #cornstarch #plant milk #coconut oil #sea salt

[askwhatsforlunch]

Tielle Sétoise (Octopus Pie)

I spent a good chunk of my childhood near Sète, in Montpellier, where mys sister was born. I even had the singing accent and all. But until quite recently, when Jules and I travelled to Carcassonne and changed train in her home-town --and the train was delayed-- I had never tasted the local specialty! It is for the best though; how wonderful to make such delicious discoveries! La tielle is a more-ish pie, filled with a fragrant octopus and tomato ragoût. It is so good it makes one forget about delayed trains after a long journey. It is often sold as individual pies, but can be made into a large, generous one. And thus I baked this beautiful Tielle Sétoise! Happy Friday!

Ingredients (serves 4):

1 tablespoon yeast

1/2 tablespoon plain flour

1/4 cup lukewarm water

2 cups plain flour

1 cup strong white flour

1 teaspoon paprika

1 teaspoon fleur de sel or sea salt flakes

1 teaspoon tomato paste

1/4 cup Muscat de Rivesaltes (or other sweet white wine)

1/4 cup olive oil

1/3 cup lukewarm water

2 tablespoons olive oil

a good pinch saffron threads

1/2 teaspoon paprika

1/2 teaspoon ground chilli

1 teaspoon Herbes de Provence 

1 large onion

1 large garlic clove, minced

2 heaped tablespoons tomato paste

1/2 cup Muscat de Rivesaltes (or other sweet white wine)

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

815 grams/1.8 pound cooked Octopus 

1 teaspoon caster sugar

1/2 teaspoon paprika

1 tablespoon olive oil

In a small bowl, combine yeast and flour. Stir in lukewarm water until well-blended. Allow to sit, about 10 to 15 minutes until it starts bubbling a bit. Set aside.

In a large bowl, combine plain flour, strong white flour, paprika and fleur de sel. Give a good stir.

Dig a well in the middle of the dry ingredients and pour in yeast mixture. Add tomato paste, and stir with a wooden spoon, gradually adding Muscat de Rivesaltes, oil and lukewarm water, until the dough comes together. You might not need all of the water.

Knead dough for a few minutes onto the counter-top, and pop back into the bowl. Cover with a tea towel and allow to rise, a couple of hours.

Meanwhile, heat olive oil over medium heat in a large, deep skillet. Add saffron threads, and cook, about 3 minutes. Increase heat to medium-high, and add paprika, chilli and Herbes de Provence. Fry, a couple of minutes more.

Peel and finely chop onion. Stir into the skillet, and cook, about 3 minutes, until softened. Stir in garlic; cook, 1 minute more.

Add tomato paste, and cook out, 1 minute.

Deglaze with Muscat.

Finely chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Season with fleur de sel and black pepper, and bring to a slow boil. Simmer, 5 minutes.

Cut Octopus into small chunks, and stir into the tomato sauce. Reduce heat to medium, and simmer, another 15 minutes, until the sauce has thickened. Stir in caster sugar until dissolved.

Remove from the heat, and allow to cool completely.

Preheat oven to 220°C/430°F.

Lightly grease a pie plate with olive oil.

Punch dough down and divide into two portions (about one-third/two-thirds). Roll out both portions into circles. Fit largest dough circle into prepared pie plate, letting it overhang on the edges. Prick the bottom with a fork.

Generously fill with cooled Octopus and tomato ragoût. Lightly dampen the edges with water, and place dough lid on top, pressing firmly to seal. Trim off excess dough, and crimp.

In a small cup, combine paprika and olive oil, stirring until well-blended.

Generously brush the top of the pie with paprika oil.

Place in the hot oven, and bake at 220°C/430°F, 30 to 35 minutes until beautifully golden brown.

Serve Tielle Sétoise hot or warm, with dressed Mesclun, and a glass of chilled rosé or dry white wine, like Côtes de Provence, and perhaps some music from Sète's most famous artist (and a favourite of mine), Georges Brassens!

#Recipe #Food #Tielle Sétoise #Tielle Sétoise recipe #Tielle Setoise #Tielle Setoise recipe #Tielle à la Sétoise #Tièla #Octopus Pie #Octopus Pie recipe #Octopus #Seafood #Fish and Seafood #Fish Friday #Olive Oil #Saffron #Paprika #Chilli #Herbes de Provence #Muscat #Muscat de Rivesaltes #Tomatoes #Flour #Yeast #Tomato Past #Sugar #Cuisine de Provence #Provençal Cuisine #French Cuisine #Regional Cuisine

[buffalobonvivant]

Claude Monet’s recipe for poulet au beurre d’ecrevisses (chicken with crayfish butter) from his cooking journals.

#monet #claude monet #french #frenchculture #french cooking #diary #journal #cuisine #french cuisine #chicken #poulet