France Interraction

French interaction

Carte ( меню )

In a restaurant, a menu is a list of food and beverage offered to the customer. A menu may be à la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.

Bisque ( раковый суп )

Blancmange( фруктовое желе )

Blancmange (FR. blanc-manger, blanc — white, and manger — to eat) is a cold dessert, jelly, almond or cow's milk, sugar and gelatin.

Blanquette ( рагу из телятины )

Blanquette de veau ([blɑ̃kɛt də vo]) is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette.

Bouillon ( бульон )

Bouillon is a Haitian soup. This name comes from the French verb bouillir, meaning to boil. It is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup .

Bouillabaisse( рыбный суп )

Bouillabaisse (French pronunciation) Occitan: bolhabaissa is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Brioche(сдобная булочка)

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs."[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

A canapé is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.

Canape (небольшой бутерброд)

Cocotte (чугунная кострюля)

Consomme(крепкий бульон)

In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.

Crème brulee (крем-брюле)

Crème brûlée ​[kʁɛm bʁy.le]), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings

Сrepe (блины)

This article is about the thin pancake. For the cloth, see Crêpe (textile). For the decorative paper, see Crêpe paper. For other uses, see Crepe (disambiguation).

Сroissant (круассан)

A croissant French pronunciation: (About this soundlisten) is a buttery, flaky, viennoiserie pastry named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Croquette (крокет)

A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs. The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.

Crouton (горбушка)

A crouton /ˈkruːtɒn/ is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

Digestif (послеобеденный напиток)

A digestif is an alcoholic beverage served after a meal, to aid digestion. When served after a coffee course, it may be called pousse-café. Digestifs are usually taken neat.

In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks.

A traditional entrecôte comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico.

The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak.

Entrecote (антрекот)

Filet mignon (маленький круглый кусок филе)

Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/ French for "tender fillet" or "delicate/fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called filet de bœuf, which translates in English to beef fillet. The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin.

Foie gras (паштет из гусиной печени)

Foie gras (English: /ˌfwɑːˈɡrɑː/ (About this soundlisten), French: [fwa ɡʁɑ]; French for "fat liver") is considered a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law,foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spaiand other countries, it is occasionally produced using natural feeding.Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.

Fondue (/ˈfɒndjuː, fɒnˈdju) is a Swiss and French Savoyard dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.

Fondue (фондю)

Fricassee (жарить)

Fricassee or (fricassée /ˈfrɪkəsiː/) is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce.

Galantine(студень)

A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh in his novel Men at Arms mentions "a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War"

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.

Galette (галета)

Gratin (French pronunciation: ​[ɡʁatɛ̃]) is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.

Gratin (корочка)

Hors d’oeuvre (закуска)

An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/; French: hors-d'œuvre [ɔʁ dœvʁ] (About this soundlisten)), appetizer or starter is a small dish served before a meal.Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating.

Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of cutlery).

(French: [ljɛ.zɔ̃] (About this soundlisten)) is the pronunciation of a latent word-final consonant immediately before a following vowel sound. Technically, it is a type of external sandhi, which is disrupted in pausa.

Liaison (льезон)

In French, most written word-final consonants are no longer pronounced and are known as latent or mute. In certain syntactic environments, liaison is impossible; in others, it is mandatory; in others still, it is possible but not mandatory and its realization is subject to wide stylistic variation.

Mousee(мусс)

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.

Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

A mousse (French 'foam' /ˈmuːs/) is a soft 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 may be sweet or savoury.

Pate(паштет)

Pâté (/ˈpæteɪ/) is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling

Pate maison(пате мезон)

• Ингредиенты:

• жирный бекон 250 г
• лук, нарубленный 150 г (2 средние луковицы)
• куриная печень 850 г
• нежирная свинина, кубики 350 г

• чеснок, толченый 1 зубчик

• тимьян - щепотка
• лавровый лист 2 шт.
• смесь специй* - щепотка
• коньяк/бренди 50 мл
• сливки 35% 150 мл

A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, petit four (French pronunciation: ​[pə.ti.fur]), meaning "small oven".

Petit four (пирожное)

History and etymology

In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking à petit four (literally "at small oven"), a lower temperature which allowed pastry baking.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème (French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.

Profiterole (профитроль)

The various names may be associated with particular variants of filling or sauce in different places

Ragout (рагу)

The term comes from the French ragoûter, meaning: "to revive the taste". The Italian ragù (the word being borrowed from French) is a sauce such as Ragù Napoletano used typically to dress pasta.

The term ragout /ræˈɡuː/ (French ragoût French pronunciation: ​[ʁaɡu]) refers to a main-dish stew.

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