French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th 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.
Brunch is a meal, sometimes accompanied by alcoholic drinks. Brunch is served between the time 9:30 AM to 11:59 AM, it is generally understood to be somewhere within the late morning and early afternoon. The meal originated in the British hunt breakfast. The word brunch is a portmanteau of breakfast and lunch. The word originated in England in the late 19th century, and became popular in the United States in the 1930s.
Raclette is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish.
A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
Le Temps is a Swiss French-language daily newspaper published in Berliner format in Geneva by Le Temps SA. It is the sole nationwide French-language non-specialised daily newspaper of Switzerland. Since 2021, it has been owned by Fondation Aventinus, a not-for-profit organisation. Le Temps is considered a newspaper of record in Switzerland. According to the Research Department on Public Opinion and Society (FÖG) of the University of Zurich, it is of "high quality".
Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔkɔla],, also known as chocolatine in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. A similar pastry in a round rather than oblong shape is called a religieuse.
Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar cane originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Luc Moullet is a French film critic and filmmaker, and a member of the Nouvelle Vague or French New Wave. Moullet's films are known for their humor, anti-authoritarian leanings and rigorously primitive aesthetic, which is heavily influenced by his love of American B-movies.
Aron Pollitz was a Swiss football (soccer) player who competed in the 1924 Summer Olympics.
Burebrot, Bauernbrot, Pain paysan or Pane del nonno is a bread made in Switzerland. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk.
Éric Kayser is a French baker and food writer.
Putanges-le-Lac is a commune in the department of Orne, northwestern France. The municipality was established on 1 January 2016 by merger of the former communes of Chênedouit, La Forêt-Auvray, La Fresnaye-au-Sauvage, Ménil-Jean, Putanges-Pont-Écrepin, Rabodanges, Les Rotours, Saint-Aubert-sur-Orne and Sainte-Croix-sur-Orne.
Pierre Philippe Naftule was a Swiss writer, producer and theatre director.
Potato is a starchy tuber that has been consumed and cultivated for more than 8,000 years. In the 16th century, Spanish explorers in America met Peruvians cooking potatoes by traditional methods, and introduced the vegetable to Europe. Different methods of cooking emerged over the next three centuries as the potato, an easily grown source of carbohydrates, proteins and vitamin C, spread to many other areas and became a staple food of many cultures. In the 20th century potatoes are cooked and consumed on all continents; the method of preparation, however, can modify its nutritional value.
Chocolat Kohler was a chocolate producer based in Lausanne, founded in 1830 by the Kohler brothers. It is currently a brand owned by Nestlé.
Valentin Petit was a French filmmaker. He was known for directing music videos with both French and international artists and owned his own production company.
