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1 brioche
brioche [bʀijɔ∫]feminine noun* * *bʀijɔʃ1) Culinaire brioche, (sweet) bun2) (colloq) ( ventre) paunch* * *bʀijɔʃ nf1) (= pâtisserie) brioche, sweet bun2) * (= ventre) paunch* * *brioche nf2 ○( ventre) paunch; prendre de la brioche to develop a paunch.[brijɔʃ] nom féminin2. (familier) [ventre] paunchprendre de la brioche to be getting a paunch ou potbelly -
2 brioché
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3 brioche
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4 brioche
f invar brioche* * *brioche s.f. brioche.* * *[bri'ɔʃ]sostantivo femminile invariabile brioche* * *brioche/bri'ɔ∫/f.inv.brioche. -
5 brioche
n. f.1. 'Pot-belly', paunch. Prendre de la brioche: To develop a spare tyre.2. (pl.): 'Bum', 'backside', behind.3. Tortiller de la brioche: To 'shake it all about', to dance.4. Partir en brioche (fig.): To 'go to pieces', to totally lose one's composure. -
6 brioche
( FRANCE)a soft, often sweet, yeast loaf or roll enriched with eggs and butter♦ A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravlax.( ITALY)croissant -
7 brioche
n. brioche, pastry dough used in making fine tarts and pastries -
8 brioche
sf inv [bri'ɔʃ] -
9 Brioche
fbrioche -
10 Brioche
buttery egg-enriched yeast bread. -
11 brioche
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12 Brioche Stitch
A variety of knitting, also known as Patent Knitting, and is used in making warm garments. The name originated because the stitch was first used to make cushions shaped like the French cake brioche. -
13 brioche sf inv
[bri'ɔʃ] -
14 pain brioché
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15 бриошь
Русско-английский словарь по пищевой промышленности > бриошь
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16 brioška
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17 бриошь
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18 бриошь
brioche* * * -
19 Cramique
brioche with raisins or currants; specialty of the North. -
20 Pogne
brioche flavored with orange-flower water and filled with fruits; specialty of Romans-sur-Isère, in the Rhône- Alpes.
См. также в других словарях:
brioche — Brioche … Thresor de la langue françoyse
brioche — [ brijɔʃ ] n. f. • 1404; de brier, forme norm. de broyer 1 ♦ Pâtisserie légère de forme souvent ronde, faite avec une pâte levée. Acheter des brioches et des croissants. Saucisson chaud en brioche. 2 ♦ Fam. Ventre. ⇒ bedaine. Avoir, prendre de la … Encyclopédie Universelle
brioché — brioche [ brijɔʃ ] n. f. • 1404; de brier, forme norm. de broyer 1 ♦ Pâtisserie légère de forme souvent ronde, faite avec une pâte levée. Acheter des brioches et des croissants. Saucisson chaud en brioche. 2 ♦ Fam. Ventre. ⇒ bedaine. Avoir,… … Encyclopédie Universelle
Brioche — Jean Siméon Chardin … Deutsch Wikipedia
Brioche — Saltar a navegación, búsqueda Brioche … Wikipedia Español
Brioche — (pronunciation, in French IPA| [bʁiɔʃ] ; English Received Pronunciation chiefly IPA| [briɒʃ] ; American English IPA| [bɹioʊʃ] ) is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb.… … Wikipedia
brioche — BRIOCHE. s. f. Sorte de Pâtisserie. Bonne brioche. Commander des brioches à un Pâtissier … Dictionnaire de l'Académie Française 1798
brioche — enriched type of French bread, 1826, from Fr. brioche (15c.), from brier to knead the dough, Norman form of broyer to grind, pound, from W.Gmc. *brekan to break. (see BREAK (Cf. break)) … Etymology dictionary
brioche — s. m. [Culinária] Tipo de bolo ou pão de massa leve, que pode ser doce ou salgado. ‣ Etimologia: francês brioche … Dicionário da Língua Portuguesa
Brioche — Bri oche , n. [F.] 1. A light sweet pastry (cake, bun or roll) made with flour, butter, yeast, and eggs. [Webster 1913 Suppl.] 2. A knitted foot cushion. [Webster 1913 Suppl.] … The Collaborative International Dictionary of English
Brioche [1] — Brioche (fr., spr. Briosch), dünner Butterkuchen von seinem Mehl … Pierer's Universal-Lexikon