Imported Deck

long, thing loaf of french bread

originated from Burgundy, stew prepared with beef braised in read wine and beef broth, flavored with garlic, onions, and a boquetgarni

fish stew originating from the port city of marseille, usually includes other seafood; veggies are simmered together with broth and served with the fish; different fishes all together; poor fisherman's stew

soft, cow's milk cheese, pale in color under a rind of white mold

soft, creamy, surface-riped milk cheese; more aged, stronger than brie

rich, slow cooked casserole containing meat, pork skin, and white beans; really think and rich

baked dessert of fruit arranged in a buttered dish and covered with a thick flan-like batter traditionally with cherries

leg of a duck rubbed with salt, garlic, and herbs, and cooked in own fat

chicken braised with wine, lardons, mushrooms, and garlic

soured cream containing butterfat and having a pH of 4.5, soured with bacterial culture (different than American sour cream)

very thin pancake made from wheat flour on buck wheat flour; eggy tortilla, not a pancake (Bretagna)

buttery, flaky pastry in the shape of a crescent

dessert with choux pastry balls piled into a cone and bound with threads of caramel

grilled ham and cheese sandwich with a fried egg on top

grilled ham and cheese sandwich with cheese on tope

oblong pastry made with choux dough filled with a cream and topped with icing

cooked land snails usually served as an appetizer; the snails are cooked with garlic butter, chicken stock, or wine, and put back in the shells

a flan style eggs-and-milk custard with flour added base usually prunes or raisins are added

made with the liver of a duckoose that has been specially fattened

melted cheese that consists of blends of cheeses, wine,a nd seasonings

flat or round free form crusty cakes; a pancake made with buck wheat flour and savory filling (not sweet, savory)

baked savory choux pastry made of choux mixed with cheese

dish based on potatoes and creme fraiche; thinly sliced potatoes with cream cooked in a buttered dish rubbed with garlic

mixture of dried herbs including savory, marjoram, rosemary, thyme (oregano sometimes(

sweet meringue based confection made with egg white, icing sugar, granulated sugar, almond powder, and food coloring

small sponge cake with shell like shape (genoise cake batter) sometimes with nuts

three layers of puff pastry, two layers of pastry cream and a top pastry layer; vanilla slice, custard slice (aka Napoleans)

fluffy chocolate pudding like thing, airy, whippy

sweet roll with one or two pieces of dark chocolate in the center

raisin bread, leavened butter pastry with raisins added and shaped in a spiral, snail shell, pastry cream inside

french cake on quick bread made with rye flour, spices, and a pinch of cinnamon; ginger bread but different from ours

mixture of cooked ground meat and fat minced into a spreadable paste; sometimes veggies, herbs, and spices are added; animal live

chicken stew including chicken, vegetable, and spices in broth; bone marrow or chicken

cream puff pastry ball filed with whipped cream, pastry cream, custard, or ice cream

a savory, open faled pastry crust with a filling of savory custard with cheese, meat, seafood, and/or veggies

made by when the cheese is heated and then scraped onto the plate

a stew that often includes tomatoes, garlic, onion, zucchini, egg plant, peppers, marjoram, fennel, and basil; can be used as a filling; peasants stew

a pastry made of two choux pastry cases, filled with creme patissiere and covered in a ganache (aka nun)

sheep milk bleu cheese from southern france

salad of tomatoes, tuna, hard boiled eggs, olives, and anchovies dressed in a vinagarette

lightly baked cake with egg yolks and beaten egg whites combined with various other ingredients; puffy

soup based on meat stock and onions often served with croutons and cheese on top

steak, usually fillet mignon, coated with loosely cracked peppercorns and then cooked

bread dough rolled out very thin in the shape of a rectangle or circle, which is covered with fromage blanc, onions, and lardons

upside down tart with caramelized fruit in butter and sugar before the tart is baked

a dish made with potatoes, reblochon cheese, lardons, and onions

a fungi found on the roots of trees served as a delicacy; grated over things; or the chocolate candy version