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...sed.<ref>{{cite book | last=East | first=D. | title=150 Fabulous Foolproof French Regional Recipes | publisher=La Puce Publications | year=2012 | isbn=978-1- It is also very prominent in other French regions surrounding Brittany due to the access to the sea.{{citation needed ...

...s?id=fMgCAAAAIAAJ&dq=hachee+uitspraak&pg=PA1501 "Hachée (pronounced in the French way)"]</ref>) is a traditional [[Cuisine of the Netherlands|Dutch]] [[stew] The word ''hachée'' in French means chopped or ground, being the past participle of the verb ''hacher'' - ...

...f><ref name="Buccini">Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in ''Proceedings of the Oxford Sym ...124&lpg=PA124 Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen]'' (Macmillan, 2007), p. 124.</ref> ...

{{short description|Stew in French cuisine}} '''''Garbure''''' ({{IPA-fr|ɡaʁbyʁ}}; {{IPA-oc|ɡarˈbyɾe|lang}}) is a thick French [[stew]] traditionally based on [[cabbage]] and [[Confit#Meat confit|confit ...

| country = [[French Guiana|Guiana]] ...yon wara''' in [[Guianan Creole]]) is a typical Guianan Creole stew from [[French Guiana]], made up of many ingredients that are combined with the pulp of th ...

...rk]]) and [[onion]] [[stew]] popular in [[Belgium]], the Netherlands and [[French Flanders]], made with [[beer]] and [[Mustard (condiment)|mustard]] spread o ...on(n)ade'' may also be a dish of grilled horse [[loin]] and certain beef [[stews]] cooked with red wine such as [[beef bourguignon]] in the east of France.< ...

{{Short description|French surgeon}} '''Guillemette du Luys''' ([[floruit|fl.]] 1479), was a French surgeon in service of king [[Louis XI of France]]. She was one of two women ...

{{French Canadian cuisine}} ...n important part of Acadian food culture that the call to eat in [[Acadian French]] is "''Au fricot!''"<ref>{{cite book|title=From Pemmican to Poutine: A Jou ...

...sold smoked in markets as {{lang|fr|poivre de Sénégal}} ([[French language|French]] for 'Senegal pepper'); the whole green fruit is smoked, giving the spice The pods are crushed and added whole to soups or stews, then removed before serving the food. Paste from smoked and ground pods ca ...

| caption = Brown stew and jerk chicken served with a side of french fries. * [[List of stews]] ...

Caldeirada is similar to other types of fish stew, such as the French [[bouillabaisse]], Greek [[Kakavia (soup)|kakavia]], Spanish zarzuela and I * [[List of stews]] ...

'''Bouquet''', a word of French origin, pronounced {{IPA-fr|bukɛ|}}, may refer to: ...ouquet garni]], a bundle of herbs used to prepare soup, stock, and various stews ...

'''Bean jar''' ([[Guernésiais]]: ''moussaettes au four''; [[French language|French]]: ''pot de haricots de Guernesey'') is a local dish of the Channel Island * [[List of stews]] ...

...|northern Italian]] [[stew]], most closely resembling the [[French cuisine|French]] ''[[pot-au-feu]]'', consisting of various tougher cuts of [[beef]] and [[ * [[List of stews]] ...

...say it was created by former chefs to the French aristocracy fleeing the [[French Revolution]] and finding new employment in the [[Viceroyalty of Peru]].<ref * [[List of stews]] ...

{{Short description|French beef dish}} ...se/boeuf-bourguignon online at dictionary.com]</ref> is a [[French cuisine|French]] [[beef stew]] [[braised]] in [[red wine]], often red [[Burgundy wine|Burg ...

{{Short description|Cream-based soup of French origin}} ...m [[lobster]], [[langoustine]], [[crab]], [[shrimp]], or [[crayfish]]. The French bisque is one of the most popular seafood soups around the world. ...

...se Gastronomique]]'' (1961), Crown Publishers<br />(''Translated from the French, Librairie Larousse, Paris (1938)'')</ref> * [[List of stews]] ...

...ietnam are thanks to [[French Vietnam|French]] culinary influence during [[French Vietnam|colonial times]], so the modern dish is considered to have a mixed [[Category:Stews]] ...

{{Short description|French style chicken stew}} ...{{IPA-fr|kɔk o vɛ̃|lang}}, "rooster/cock with wine") is a [[French cuisine|French]] dish of [[Chicken (food)|chicken]] [[braise]]d with [[wine]], [[lardon]]s ...