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Rosette de Lyon is a cured saucisson from France. [1] [2] It is made from pork and usually served thinly sliced.
| | This article needs additional citations for verification .(August 2022) |
Rosette de Lyon is a cured saucisson from France. [1] [2] It is made from pork and usually served thinly sliced.
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.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Rhône-Alpes was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the river Rhône and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris. Rhône-Alpes has the sixth-largest economy of any European region.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Andouille is a smoked sausage made using pork, originating in France.
Rosette is the French diminutive of rose. It may refer to:
A chipolata is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire. Chipolatas are often prepared as a relatively thin and short sausage.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France and parts of Germany. The recipe and preparation of the sausage vary regionally.
Boudin are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite hearty. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Fasole cu cârnați is a popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with afumătură.
Lyon, also spelt in English as Lyons, is the third-largest city of France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, 391 km (243 mi) southeast of Paris, 278 km (173 mi) north of Marseille, 113 km (70 mi) southwest of Geneva, 50 km (31 mi) northeast of Saint-Étienne.
Sai ua is a grilled pork sausage from northern Thailand, northeastern Myanmar and northern Laos. In Thailand, it is also known as northern Thai sausage or Chiang Mai sausage that is a standard food of the northern provinces and has become very popular in the rest of Thailand as well. Its name in Thai and Lao comes from sai (intestine) and from ua. In Shan State, Myanmar, this sausage is known as sai long phik.In Laos, sai ua is an ancient word for a Lao sausage type that originated from Luang Prabang, an ancient royal capital located in the northern part of the country. Sai ua was listed in a collection of favorite dishes for the former Lao royal family written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies and today is one of several popular traditional Lao dishes.
The Brasserie Georges is a restaurant located in the 2nd arrondissement of Lyon. It is the oldest brasserie in the city and one of the largest brasseries in Europe. Its reputation is now international. With a history closely linked to that of Lyon, the brasserie serves typical dishes including the famous sausage of Lyon with pistachios, and recipes from other regions such as sauerkraut, baked Alaska or the seafood. In 1986 was served the biggest sauerkraut in the world; its weighed a ton and a half. In 1996, the largest baked Alaska was served. The Brassarie Georges brews its own beer, a tradition from its inception, when water in Lyon was considered of exceptional quality. The restaurant never closes throughout the year. Over seven-hundred guests can be served at each service. On 8 December, during the fête des lumières, over 2,500 meals were served in a service. It is sometimes called the BG or Le Georges.
Saucisson, also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions.
Saucisson de Lyon is a large cured pork sausage in Lyonnaise cuisine. It sometimes includes some beef or a liqueur.
Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine.
Rosette "Rose" Wolczak was a Jewish child murdered in the Holocaust. Born in France in 1928, she came to Geneva, Switzerland, in 1943 as a refugee, and was expelled for what the Swiss authorities ruled to be indecent behavior. She was sent to the Auschwitz concentration camp, where she was gassed upon her arrival in November 1943.
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