Asked | Open questions | Answered
Points Date Pair Term / Answer given Level Status Gloss
4 Sep 13 '18 fra>eng Asperges de Ghyvelde à l’œuf défait beurre monté Ghyvelde asparagus with separated egg and butter sauce pro closed ok
4 Aug 2 '18 fra>eng coeur de cabillaud Centre-cut cod fillet pro closed ok
4 Jun 12 '18 fra>eng Tourner à gris Place with the seam upwards pro closed ok
4 Mar 1 '18 fra>eng Les accords de vin Wine pairings pro closed ok
4 Mar 1 '18 fra>eng Souplesse en bouche Mouthfeel pro closed no
- Jan 30 '18 fra>eng cuisine précieuse change the sentence around pro closed no
4 Sep 14 '17 fra>eng conditions de sa dégustation the way it has been prepared pro closed no
4 Jul 6 '17 fra>eng primeur placing an emphasis on pro closed ok
4 Jun 8 '17 fra>eng croustillant de fruits frais fresh fruit in a crispy shell pro closed no
4 Oct 22 '16 fra>eng pâte feuilletée tourée au sucre puff-pastry folded with sugar pro closed ok
- Aug 21 '15 fra>eng éclater le citron lightly crush pro closed ok
- May 19 '15 eng>eng why use unbleached, all-purpose white flour? the cook is distinguishing between white flour and whole wheat flour pro closed no
4 Apr 14 '15 fra>eng mis au goût des saisons can be given a seasonal flavour pro closed ok
4 Mar 14 '15 fra>eng Moelleux roti façon bourride Roast red mullet served bourride style pro closed ok
- May 5 '14 fra>eng déclinaison de gaspacho de crudités house gazpacho pro closed ok
- Apr 14 '14 fra>eng Tartelette façon religieuse "Religieuse" style choux bun tartlet pro closed ok
4 Nov 16 '13 fra>eng beurre pâtissier concentrated butter pro closed ok
- Oct 15 '13 fra>eng croustillant de rate crispy potato cake pro closed ok
4 Oct 6 '13 fra>eng soupe de roche émulsionné Mediterranean style fish soup pro closed ok
4 Oct 6 '13 fra>eng supion baby cuttlefish pro closed ok
- Jul 20 '13 fra>eng Tombée au beurre stewed in butter pro closed ok
4 Jun 15 '13 fra>eng Nappez chaque côté des cakes. Glaze each side of the cakes pro closed ok
- Jun 12 '13 fra>eng bac gastronorme gastronorm container pro closed ok
- Apr 11 '13 fra>eng Sabler Mix pro just_closed no
- Mar 18 '13 fra>eng fleurs de macis Mace flowers pro closed ok
4 Nov 27 '12 fra>eng sangler churn in an ice-cream machine pro closed ok
- Jul 20 '12 fra>eng beurre indécis choice of butter pro closed no
- Mar 6 '12 fra>eng coquillages ouverts à cru raw shellfish pro closed no
- Dec 8 '11 fra>eng ma madeleine de Proust a Proustian experience pro just_closed no
4 Aug 15 '11 eng>eng cross-section usual meaning pro closed no
4 Jun 30 '11 fra>eng Pocher sous vide Poach in a vacuum bag pro closed ok
- Jun 10 '11 fra>eng un jus simple à quintessence concentrated meat jus pro closed ok
4 Mar 10 '11 fra>eng framboise Raspberry fantasy pro closed ok
- Mar 10 '11 fra>eng Retour du marché Fresh from the market pro closed ok
4 Mar 10 '11 fra>eng refroidir dans la cuisson take off the heat and allow to cool in the cooking liquid pro closed ok
4 Mar 9 '11 fra>eng Pintade Fermière Farmhouse/Free-range Guinea Fowl pro closed no
4 Mar 9 '11 fra>eng cuiller parisienne melon scooper pro closed ok
- Mar 1 '11 fra>eng jus blond white veal stock pro closed ok
4 Sep 30 '10 fra>eng cul de lapin Saddle of rabbit with the thighs pro closed ok
- Jul 24 '10 fra>eng tomates concassées peeled, seeded and chopped tomatoes pro closed ok
- Jun 4 '10 fra>eng Fraîcheur de crabe Crab salad pro closed ok
4 Jun 1 '10 fra>eng praliné feuillatine crispy praline pro closed ok
3 May 11 '10 fra>eng poulet pur grains 100% grain fed chicken pro closed ok
- May 6 '10 fra>eng crêpes façon gavottes, à la verticale Rolled up crispy pancakes pro closed no
4 Apr 26 '10 fra>eng crème brûlée de foie gras foie gras crème brûlée pro closed no
- Jan 8 '10 fra>eng aux notes change it round pro closed ok
- Sep 14 '09 fra>eng croustillant forestier game chips and other thoughts pro just_closed no
- Sep 2 '09 fra>eng chef de cuisine head chef pro closed ok
- Aug 17 '09 fra>eng pavillon gastronomique gastronomic food pavillion pro closed ok
- Apr 1 '09 fra>eng Tourner Turn pro closed ok
Asked | Open questions | Answered