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20 relations: Béarnaise sauce, Belgium, Brasserie, Café de Paris sauce, Entrecôte, Fontainebleau, France, Francophile, French fries, French language, Hollandaise sauce, L'Entrecôte, Main course, Meat, Mythologies (book), Potato, Roland Barthes, Rump steak, Semiotics, Steak.
Béarnaise sauce
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
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Belgium
Belgium, officially the Kingdom of Belgium, is a country in Western Europe bordered by France, the Netherlands, Germany and Luxembourg.
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Brasserie
In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals.
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Café de Paris sauce
Café de Paris sauce is a complex butter-based sauce served with grilled beef.
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Entrecôte
In French, the word entrecôte denotes a premium cut of beef used for steaks.
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Fontainebleau
Fontainebleau is a commune in the metropolitan area of Paris, France.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Francophile
A Francophile (Gallophile) is a person who has a strong affinity towards any or all of the French language, French history, French culture or French people.
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French fries
French fries (North American English), chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ''batonnet'' or allumette-cut deep-fried potatoes.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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Hollandaise sauce
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, water and lemon juice (or a white wine or vinegar reduction).
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L'Entrecôte
Around the world, many restaurants featuring steak dishes use the word entrecôte as their name or part of their name.
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Main course
The main course is the featured or primary dish in a meal consisting of several courses.
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Meat
Meat is animal flesh that is eaten as food.
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Mythologies (book)
Mythologies is a 1957 book by Roland Barthes.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Roland Barthes
Roland Gérard Barthes (12 November 1915 – 26 March 1980) was a French literary theorist, philosopher, linguist, critic, and semiotician.
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Rump steak
Rump steak is a cut of beef.
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Semiotics
Semiotics (also called semiotic studies) is the study of meaning-making, the study of sign process (semiosis) and meaningful communication.
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Steak
A steak is a meat generally sliced across the muscle fibers, potentially including a bone.
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