Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 14 explications dans les descriptions de plats. L'orthographe de "saint cloud" a peut être été modifiée.

• Saint Honoré : a pastry dessert of a crown of choux puffs on a pâte brisée base filled with crème pâtissière lightened with beaten egg whites, the whole topped with caramel; is the patron saint of bakers.
• Saint Pierre : mild, flat, white ocean fish; john dory.
• Saint-Cloud, potage : a soup of green peas and lettuce pureed; served with croutons.
• Saint-Germain : with fresh peas; potage Saint-Germain is a thick puree of fresh peas.
• Saint-Germain : with peas.
• Saint-Germain : with peas.
• Saint-Hubert : sauce poivrade with chestnuts and bacon added.
• Saint-Hubert : sauce poivrade, bacon and cooked chestnuts.
• Saint-Jacques : scallop
• Saint-Jacques (coquille) : sea scallop.
• Saint-Jacques (coquille) : scallop
• Saint-Malo : a classic white sauce for fish, flavored with mustard, shallots and anchovy essence.
• Saint-Pierre : John Dory.
• Saint-pierre : John Dory.

Il y a aussi 4 descriptions de fromage débutant par "saint cloud". L'orthographe de "saint cloud" a peut être été modifiée.

• Saint-Marcellin (France) : a uncooked and unpressed cheese from the Isère Valley, made in farmhouses from goat's milk and in factories from mixed milk; ripened for two weeks, it is disc-shaped with a smooth paste and a delicate bloomy rind.
• Saint-Nectaire (France) : a unpasteurized cow's milk cheese, uncooked and pressed, from the Auvergne; the flat rounds are cured up to two months for a dark pinkish rind and a creamy smooth interior, with good melting properties.
• Saint-Paulin (France) : a uncooked, pressed cow's milk cheese made from whole pasteurized milk; it is large and round, with a smooth yellow rind and an even mild paste; a descendant of Port-du-Salut and similar to Port-Salut,.Saint-Paulin is widely made.
• Sainte-Maure (France) : a goat's milk cheese, uncooked and unpressed, from the town of the same name in Touraine, also Poitou; cured for three weeks, the cheese is log-shaped with a white soft smooth paste and a white bloomy rind.