Created by: Silentchapel
Number of Blossarys: 95
English (EN) 
Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, ...
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France. The surface of each cheese is then sprayed with ...
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which ...
Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also ...
Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is ...
Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly ...
Café liégeois is a cold dessert made from lightly sweetened coffee, coffee flavour ice cream and chantilly cream. One should refrigerate a large glass with the required amount of sweetened coffee, ...
