Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Trinity College, Cambridge
Trinity is often cited as the inventor of an English, less sweet, version of crème brûlée, known as "Trinity burnt cream", although the college chefs have sometimes been known to refer to it as "Trinity Creme Brulee". The burnt-cream, first introduced at Trinity High Table in 1879, in fact differs quite markedly from French recipes, the earliest of which is from 1691.