Category:French cuisine: Difference between revisions
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{{Cat main|French cuisine}} |
{{Cat main|French cuisine}} |
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[[Category:Cuisine by nationality]] |
[[Category:Cuisine by nationality]] |
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[[Category: |
[[Category:Food and drink in France|Cuisine]] |
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[[Category:European cuisine|France]] |
[[Category:European cuisine|France]] |
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[[Category:Mediterranean cuisine|France]] |
[[Category:Mediterranean cuisine|France]] |
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Revision as of 00:41, 1 April 2015
Wikimedia Commons has media related to Cuisine of France.
Subcategories
This category has the following 40 subcategories, out of 40 total.
*
- French fusion cuisine (9 P)
- French cuisine-related lists (6 P)
B
C
- French cakes (31 P)
- Chefs of French cuisine (26 P)
- French cookbooks (15 P)
- Cooking schools in France (4 P)
D
E
- French egg dishes (5 P)
F
- Foie gras (7 P)
- French food engineers (1 P)
- French rice dishes (1 P)
- French stews (16 P)
G
- Grape varieties of France (9 P)
M
P
- French pastries (47 P)
R
S
- French sandwiches (4 P)
- French sausages (15 P)
- French seafood dishes (6 P)
- French soups (19 P)
T
- French tarts (4 P)
W
Σ
- French cuisine stubs (169 P)
Pages in category "French cuisine"
The following 200 pages are in this category, out of approximately 226 total. This list may not reflect recent changes.
(previous page) (next page)A
B
- Baconique meal
- Bagna càuda
- Baguette
- Baked potato
- Bangers and mash
- Barbajuan
- Antoine Beauvilliers
- Louis de Béchameil, Marquis of Nointel
- Beef brain
- Beef tongue
- Beefsteak
- Bêtise de Cambrai
- Bistro
- Blancmange
- Boeuf à la mode
- Bottarga
- Boudin blanc de Rethel
- Bouillon (broth)
- Daniel Boulud
- Bouquet garni
- Brandade
- Brasserie
- Brési
C
- Calf's liver and bacon
- Caquelon
- Cardinal sauce
- Marie-Antoine Carême
- Carrot cake
- Carrot soup
- Cassolette
- Caviar
- Cervelle de canut
- Charcuterie
- Charcuterie board
- Chartreuse (dish)
- Chèvre chaud
- Chiboust cream
- Chicken chasseur
- Chocolaterie
- Cholent
- Cinnamon roll
- Confit
- Confit byaldi
- Confiture
- Confrérie de la Chaîne des Rôtisseurs
- Cordon bleu (dish)
- Le Cordon Bleu
- Le Relais Bernard Loiseau
- Court-bouillon
- Couscous
- Crème fraîche
- Croque monsieur
- Crudités
- Cuisine and specialties of Nord-Pas-de-Calais
- Cuisine bourgeoise
- Cuisine minceur
- La Cuisinière Cordon Bleu
D
F
G
M
P
- Pachade
- Pain petri
- Pariser schnitzel
- Pâté
- Pâté aux pommes de terre
- Patranque
- Péla (dish)
- Henri-Paul Pellaprat
- Persillade
- Petit pâté de Pézenas
- Petit salé
- Picardy cuisine
- Pigeon pie
- Pilaf
- Pissaladière
- Pissalat
- Plombières (dessert)
- Plover eggs
- Poireaux vinaigrette
- Pommes Anna
- Pommes boulangère
- Pommes dauphine
- Pommes soufflées
- Pompe à l'huile
- Pork ribs
- Le Pot-au-feu
- Potjevleesch
- Praline (nut confection)
- Préfou
- Pressed duck
- Pretzel
- Provence Honey