1. French food
Voila!
Made by Nicusor Sarb,
romanian student

2. Pommes de terre duchesse
 Duchess
potatoes or Duchesse
potatoes (French: pommes
de terre duchesse) consist of
a seasoned purée of
mashed potato and egg whic
h is forced from apiping
bag or hand-moulded into
various shapes which are
then baked until golden.
They are a classic item
of French cuisine.

3. Blanquette de veau
 Blanquette de veau is
a French veal ragout in
which neither the veal
nor the butter is
browned in the cooking
process. To refrain from
browning meat and fat
in this way, is to cook
them en blanquette.

4. Crème brûlée
 Crème brûlée, also
known as burnt
cream, crema catalana,
or Trinity cream is
a dessert consisting of a
rich custard base topped
with a contrasting layer
of hard caramel. It is
normally served at room
temperature.

5. The mille-feuille
 The mille-feuille ,
vanilla slice, custard
slice, also known as
the Napoleon, is
a pastry of French
origin.

6. Mousse
 A mousse, is a prepared
food that incorporates
air bubbles to give it a
light and airy texture. It
can range from light and
fluffy to creamy and
thick, depending on
preparation
techniques. A mousse
may be sweet or savory

7. Profiterole
 A profiterole, cream
puff (US) or choux à la
crème is a choux
pastry ball filled with whipp
ed cream, pastry cream, or
(particularly in the US) ice
cream. The puffs may be
decorated or left plain or
garnished with chocolate
sauce, caramel, or a dusting
of powdered sugar.

8. Tart
 A tart is a baked dish
consisting of a filling
over a pastry base with
an open top not covered
with pastry. The pastry
is usually short crust
pastry; the filling may
be sweet or
savoury. Tartlet refers
to a miniature tart.

9. French cuisine
C`est fini!

10. French cuisine
C`est fini!