More info about French cuisine you can find below.
What is Crème Fraîche? Crème Fraîche is a French cultured cream product with a slightly tangy flavor, thick velvety texture, and exceptional stability when heated.… Read More »Crème Fraîche — French cultured thick cream with tangy mild flavor
What is Crème Caramel? Crème Caramel is a baked custard dessert featuring a smooth vanilla cream base inverted onto a plate to reveal a glossy… Read More »Crème Caramel — Baked vanilla custard inverted over liquid caramel sauce
What is Crème Brûlée? Crème Brûlée is a classic French dessert consisting of rich vanilla custard topped with a thin layer of hard caramelized sugar… Read More »Crème Brûlée — French vanilla custard with torched caramel sugar crust
What is Cream Soup? Cream Soup is a smooth, puréed soup made from vegetables, mushrooms, or seafood, enriched with cream and often thickened with roux… Read More »Cream Soup — French velouté smooth puréed potage with cream and roux
What is Cream Puff? Cream Puff is a light, hollow pastry made from choux dough, baked until golden and crisp, then filled with whipped cream,… Read More »Cream Puff — French choux pastry filled with whipped or pastry cream
What is Coulis? Coulis is a smooth, strained sauce made from puréed fruit, vegetables, or shellfish, used as a garnish, accompaniment, or flavor base in… Read More »Coulis — French smooth strained sauce from puréed fruit or vegetables
What is Cornichon? Cornichon is a small, tart French-style pickled cucumber traditionally served alongside pâtés, charcuterie, raclette, and rich meat dishes. Distinguished from American sweet… Read More »Cornichon — French small tart pickled cucumber for charcuterie boards
What is Coquille? Coquille is a French culinary preparation in which seafood, most often scallops, is bathed in cream sauce, topped with breadcrumbs and cheese,… Read More »Coquille — French scallops baked in shell with cream sauce and gratin
What is Coq au Vin? Coq au Vin is a classic French braise of chicken cooked slowly in red wine with mushrooms, pearl onions, and… Read More »Coq au Vin — French Burgundy chicken braised in red wine with mushrooms
What is Contre-filet? Contre-filet is a French butchery term for the boneless strip loin of beef, the prized muscle running along the upper back of… Read More »Contre-filet — French strip loin beef steak from the upper back