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1 belondines
Brittany creuses, or crinkle-shelled oysters that are affinées or finished off in the Belon river. -
2 galettes and crêpes
(Brittany)( FRANCE)galettes are thin pancakes made of buckwheat flour and are usually savory; crêpes are made of wheat flour and are usually sweetItaliano-Inglese Cucina internazionale > galettes and crêpes
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3 Bretagna
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4 Bretagna sf
[bre'taɲɲa] -
5 Bretagna
sf [bre'taɲɲa] -
6 babeurre
( FRANCE)buttermilkbabeurre "Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre. -
7 bar
( FRANCE)bass♦ ocean fish, known as loup on the Mediterranean coast, louvine or loubine in the southwest, and barreau in Brittany; similar to sea bass.1. Bass (fish)2. gin mill -
8 Belon
river in Brittany identified with a prized flat-shelled (plate) oyster. -
9 Bigoudène, à la
in the style of Bigouden, a province in Brittany; (pommes) baked slices of unpeeled potato; (ragôut) sausage stewed with bacon and potato. -
10 breton
a rich round pound cake; specialty of Brittany. -
11 Bretonne, à la
in the style of Brittany; a dish served with white beans; or may refer to a white wine sauce with carrots, leeks, and celery. -
12 chateaubriand
( FRANCE)Double steak cut from the beef tenderloina thick fillet of grilled tenderloin steak, especially from the fat cattle in Brittany around the town of Chateaubriant.thick filet steak, traditionally served with sautéed potatoes and a sauce of white wine, dark beef stock, butter, shallots, and herbs, or with a béarnaise sauce.♦ A thick slice of beef from the heart of the tenderloin, grilled or sautéed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside. -
13 Coco de Paimpol
Cream-colored shell bean striated with purple, from Brittany, in season from July to November; the first bean in France to receive AOC. -
14 colin
hake, ocean fish related to cod; known as merluche in the North, merluchon in Brittany, bardot or merlan along the Mediterranean. -
15 cotriade
a fish stew, usually including mackerel, whiting, conger eel, sorrel, butter, potatoes, and vinegar; specialty of Brittany. -
16 fleur de sel
flower (fine, delicate sea salt, from Brittany or the Camargue).
См. также в других словарях:
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