Category: FRENCH CUISINE

French Cuisine developed throughout the centuries influenced by the numerous encompassing cultures of Espana, Italy, Schweiz, Deutschland, and Belgique. Additionally to its own food traditions on the long western coastlines of the Atlantic. In the fourteenth century Guillaume Tirel, a court cook referred to as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France.
In the seventeenth century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a significant part of the cookery.

AMERICAN CUISINE FRENCH CUISINE RECIPE

ANGUS RIB EYE STEAK WITH BAKED CHEESE POTATO

  The rib eye or red eye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but, also contain the complex and spinalis muscles. Print CLASSICAL ANGUS RIB EYE STEAK Course Main Course Cuisine American, […]

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