What are the trinity in French cooking?
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).
Trident
The word "trident" comes from the French word "trident", which in turn comes from the Latin word "tridens" or "tridentis": "tri" meaning "three", and "dentes" meaning "teeth", referring specifically to the three prongs, or "teeth", of the weapon. The Sanskrit name for the trident, ""trishula"", is a compound of "tri" त्रि for "three" + "ṣūla" शूल for "thorn", calling the trident's three prongs "thorns" rather than "teeth".
French cuisine
Shortly before the French Revolution, dishes like bouchées à la Reine gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczyńska, the wife of Louis XV. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé à la Reine and filet d'aloyau braisé à la royale. Queen Marie is also credited with introducing lentilles to the French diet.
Holy Trinity (Masaccio)
The "Trinity" is noteworthy for its inspiration taken from ancient Roman triumphal arches and the strict adherence to recently developed perspective techniques, with a vanishing point at the viewer's eye level, so that, as Vasari describes it"a barrel vault drawn in perspective, and divided into squares with rosettes that diminish and are foreshortened so well that there seems to be a hole in the wall." This artistic technique is called "trompe l'oeil", which means "deceives the eye," in French. The fresco had a transforming effect on generations of Florentine painters and visiting artists. The sole figure without a fully realized three-dimensional occupation of space is the majestic God supporting the Cross, considered an immeasurable being. The kneeling patrons represent another important novelty, occupying the viewer's own space, "in front of" the picture plane, which is represented by the Ionic columns and the Corinthian pilasters from which the feigned vault appears to spring; they are depicted in the traditional prayerful pose of donor portraits, but on the same scale as the central figures, rather than the more usual 'diminution', and with noteworthy attention to realism and volume.
Entrée
In France, the modern meaning of “entrée” on a restaurant menu is the small course that precedes the main course in a three-course meal, i.e., the course which in British usage is often called the "starter" and in American usage the “appetizer”. Thus a typical modern French three-course meal in a restaurant consists of “entrée” (first course or starter (UK); appetizer (U.S.)), followed by the ""plat"" or ""plat principal"" (the main course), and then dessert or cheese. This sequence is commonly found in "prix fixe" menus.
Cyril Lignac
He is owner and chef of the gourmet restaurant "Le Quinzième" (1 Michelin star), also of "Le Chardenoux", a Parisian bistro located in the 11th arrondissement of Paris, another bistro located in the Saint-Germain des Près district: "Aux Prés" and two pastry shops "La Pâtisserie Cyril Lignac" 
located in the 11th arrondissement of Paris and in the 16th arrondissement of Paris. Since 2010, his workshop "Cuisine Attitude" located in the 3rd arrondissement of Paris, had provided cooking and pastry classes. Chef Lignac is also TV presenter for culinary programs on the French television channel M6, and signed a series of more than 40 cook books which sold over 3 million copies.
French cuisine
The successive updates of "Le Cuisinier roïal et bourgeois" include important refinements such as adding a glass of wine to fish stock. Definitions were also added to the 1703 edition. The 1712 edition, retitled "Le Nouveau cuisinier royal et bourgeois", was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish.
Zec Trinité
Subsequently, the Trinity River has achieved the status of zone d'exploitation contrôlée (controlled harvesting zone) or the Rivière de la Trinité. In 1982, due to its geographical location, its relative importance and its facilities (metering station and recording salmon), the Great Trinity River served as a dedicated study area for salmon. This project was made possible with the proper operation of the fish ladder at the dam of the same Great Trinity River. This project allows the Company that manages the River Grande Trinity to keep a high potential for the future of salmon.
French cuisine
French regional cuisines use locally grown vegetables, such as "pomme de terre" (potato), "blé" (wheat), "haricots verts" (a type of French green bean), "carotte" (carrot), "poireau" (leek), "navet" (turnip), "aubergine" (eggplant), "courgette" (zucchini), and "échalotte" (shallot).
French cuisine
The first characteristic was a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole and béchamel thickened with flour based "roux", in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh, they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs were extremely inventive and created new combinations and pairings.
Trinity (The Matrix)
The name "Trinity" is heavily associated with Christian theology, which involves the Holy Trinity: the Father, Son, and Holy Spirit. When she cracks the IRS database before her release from the Matrix, she chooses the hacker handle "Trinity" to imply that she is as enigmatic as the concept of a "Three-In-One Being". Trinity is the force who guides Neo to his "salvation," as well as commanding Neo to rise up from his apparent death in the first film, implying a further parallel between her character and God.
The Modern Cook
The royal dinners are described almost entirely in French, with the exception of the heading, the phrase "Side Board", and a few specifically British dishes such as "Roast Mutton" and "Haunch of Venison". There are usually two soups, two fishes, two removes, six entrées, two roasts, two more removes, six entremets, and between two and seven dishes on the sideboard. The exceptional royal dinner of 30 June 1841 had sixteen entrées and sixteen entremets. Some of these entremets used the most costly ingredients, including truffles in Champagne.
L'Entrecôte
Around the world, many restaurants featuring steak dishes use the word "entrecôte" as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the "contre-filet" cut of sirloin and serve it in the typical French bistro style of "steak-frites", or steak and chips:In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais de Venise (the Venice Inn) in the 17th "arrondissement" of Paris, near Porte Maillot. A descendant of the Gineste de Saurs family in southern France, he was seeking to establish an assured market for the wines produced by the family's Château de Saurs winery in Lisle-sur-Tarn, 50 kilometres northeast of Toulouse.
Gratin
Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
My Life in France
Julia meets two fellow Gourmettes, Simone (Simca) Beck Fischbacher and Louisette Bertholle. They form L'École des Trois Gourmandes, a cooking school focusing on French food and classical techniques.
Le Cinq
Le Cinq () is a gourmet restaurant in Paris, France, part of the Four Seasons Hotel George V. Le Cinq opened in 2001 to much fanfare and rapidly achieved 1, 2, then 3 Michelin Red Guide stars under the direction of chef Philippe Legendre before being demoted to 2 stars. Chef Eric Briffard took over from 2008 until October 2014 when Christian Le Squer, formerly of the 3-star Michelin restaurant Ledoyen, became head chef. The restaurant regained its third Michelin star in 2016. Also in 2016, Le Squer was voted chef of the year.
Quatre épices
Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. The name literally means "four spices" in French and is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger. Some variations of the mix use allspice instead of pepper or cinnamon in place of ginger.
Chervil
Chervil is one of the four traditional French , along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the are added at the last minute, to salads, omelettes, and soups.
French cuisine
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the "kitchen brigade" for the kitchen staff or "dining room brigade" system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks. The following is a list of positions held both in the kitchen and dining rooms brigades in France:
The initial language of this article was French.
Thirteen desserts
The first four of these are known as the "four beggars" ("les quatre mendiants"), representing the four mendicant monastic orders: Dominicans, Franciscans, Augustinian and Carmelites.
Bayle St. John, writing in "The Purple Tints of Paris" (vol. 2) 
"The dishes are substantial; soup, boiled beef, veal, salad, cheese, apples, and what are called, for some mysterious reason, the four beggars — nuts, figs, almonds, and raisins, mixed together."
Notre-Dame de la Trinité Basilica
Devotion to Our Lady of the Trinity began in the early 20th century thanks to father Jean-Baptiste, a Capuchin brother in the convent in Blois. He devoted his whole life to preaching, expanding use of the triple Ave Maria prayer and publishing tracts in several languages on the topic. He was succeeded by father Clovis, who studied and got to know the theological basis for Marian devotion to the triple Ave Maria, which found its expression in the title 'Our Lady of the Trinity'.
Mastering the Art of French Cooking
Volume 1 covers the basics of French cooking, striking as much of a balance between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites such as beef bourguignon, bouillabaisse, and cassoulet are featured. This volume has been through many printings and has been reissued twice with revisions: first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with the history of the book in the introduction. The cookbook includes 524 recipes.
Tripes à la mode de Caen
In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a "bouquet garni", a bottle of cider and a glass of calvados in a "tripière" (a special earthenware pot for cooking tripe). Some sources include a large quantity of blanched beef fat. This was covered and hermetically sealed with dough and simmered in the oven for fifteen hours. The hoofs, bones and bouquet garni are removed before serving with a sprinkling of some more cider.
Hors d'oeuvre
The term "appetizer" is a synonym for "hors d'oeuvre". It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, which were optional and generally set on the table before guests were seated. Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner. A cocktail party is considered a small gathering with mixed drinks and light snacks. Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward. After the end of prohibition in the United States, the cocktail party gained acceptance. Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetizers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetizers passed around the cocktail party may also be referred to as canapés.
Fleur-de-lis
The three petals of the heraldic design reflect a widespread association with the Holy Trinity, with the band on the bottom symbolizing Mary. The tradition says that without Mary you can not understand the Trinity since it was she who bore the Son. A tradition going back to 14th century France added onto the earlier belief that they also represented faith, wisdom and chivalry. Alternatively, the cord can be seen as representing the one Divine Substance (godhood) of the three Persons, which binds Them together.
Christianity
"Trinitarianism" denotes Christians who believe in the concept of the Trinity. Almost all Christian denominations and churches hold Trinitarian beliefs. Although the words "Trinity" and "Triune" do not appear in the Bible, theologians beginning in the 3rd century developed the term and concept to facilitate comprehension of the New Testament teachings of God as being Father, Son, and Holy Spirit. Since that time, Christian theologians have been careful to emphasize that Trinity does not imply that there are three gods (the antitrinitarian heresy of Tritheism), nor that each hypostasis of the Trinity is one-third of an infinite God (partialism), nor that the Son and the Holy Spirit are beings created by and subordinate to the Father (Arianism). Rather, the Trinity is defined as one God in three Persons.
Trois coups
This tradition, especially in France, may come from the Middle Ages, where three blows, symbolizing the Trinity, ended the mystery. These three blows could be preceded by eleven hammered ones (the twelve Apostles minus Judas). They may also be a tribute to the nine muses of ancient Greece. Hence, there would be nine rapid blows plus the "trois coups", thus twelve blows. Twelve, being a perfect number in its symbolism, symbolized the unity of theatre.
History of Trinity College, Oxford
Third storeys were added to all three sides of Garden Quadrangle in 1728, masking the flourishes of Wren's original French-style design; the dining hall was also refitted circa 1774, with Baroque replacing the earlier Gothic style. Trinity's site expanded slightly for essentially the first time since its foundation when a strip between Balliol and St. John's, the present borders of which were fixed in 1864, was purchased in several parcels between 1780 and 1787 and a cottage and latrines constructed on the site. In addition, two Trinity's three prime ministers, Lord North and William Pitt the Elder, both graduated from the college during the century, and the college library – which gained its first rules on borrowing books in 1765 – was visited regularly by Samuel Johnson. In reality, however, few Trinity students actively pursued their degrees during the period: increased living costs and a quiet relaxation of the statutes' religious requirements meant that Trinity's increasingly small annual intake tended to be drawn from the middle and upper classes, for whom a formal education was relatively unimportant. The last servitor, for example, was admitted in 1763. The culture of college had thus become quite different from the time of the foundation; revisions to the various penalties the college could impose suggest concern with both the level of alcohol consumption among students and the keeping of dogs for hunting (guns themselves being banned only in 1800). Responding, the college also introduced fixed oral examinations (the forerunner of modern collections) twice annually for all students from 1789 onwards.
Trinification
as well as
Ludo Lefebvre
Lefebvre has described his food as "French with an international flavor." Some of Ludo’s best-known dishes include rack of lamb in a caraway-seasoned broth with baby vegetables, "entrecôte" with vanilla flavored potato purée, and cardamom and pericarp pepper encrusted lamb. He has been known for using over 200 spices and believes that his most unusual "truc" (technique) is making "crême chantilly" with fats other than cream, which he learned from Pierre Gagnaire, and his favorite cookbook is "Le Pyramide Cookbook" by Fernand Point.
French cuisine
The coastline supplies many crustaceans, sea bass, monkfish and herring. Normandy has top quality seafood, such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. Normandy is home to a large population of apple trees; apples are often used in dishes, as well as cider and Calvados. The northern areas of this region, especially Nord, grow ample amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's "galettes", called "jalet", which is where this dish originated.
Holy trinity (cuisine)
Variants use garlic, parsley, or shallots in addition to the three trinity ingredients.
Catholic devotions
In Roman Catholic tradition a wide range of practices have developed, from devotions to the Holy Trinity to specific saints ranging from Saint Joseph to Saint Francis Xavier. The three level hierarchy of latria, hyperdulia and dulia determines the appropriate type of worship and veneration for different situations. The term latria (from the Greek λατρεία, "latreia") is used for worship, adoration and reverence directed only to the Holy Trinity. Dulia (from the Greek δουλεία, "douleia") is the kind of honor given to the communion of saints, with the exception of the Blessed Virgin Mary, who is honored with hyperdulia. Thus hyperdulia is below latria and above dulia.
Sainte-Trinité, Paris
The titular organists at La Trinité include
Christmas traditions
In France and in other French-speaking areas (see French Canada), a long family dinner, called a "réveillon", is held on Christmas Eve. The name of this dinner is based on the word "réveil" (meaning "waking"), because participation involves staying awake until midnight and beyond. Réveillon is generally of an exceptional or luxurious nature. Appetizers may include lobster, oysters, escargots or foie gras, etc. One traditional dish is turkey with chestnuts. Réveillons in Quebec will often include some variety of tourtière. Dessert may consist of a "bûche de Noël". In Provence, the tradition of the "13 desserts" is followed, almost invariably including: "pompe à l'huile" (a flavoured bread), dates, etc. Quality wine is usually consumed at such dinners, often with champagne or similar sparkling wines as a conclusion. Christmas carols may also be sung.
Trinitarian Order
The Order of the Most Holy Trinity and of the Captives (), also known as the Order of the Most Holy Trinity or the Trinitarians, is a Catholic religious order founded in Cerfroid, outside Paris, in late 12th century. From the very outset, a special dedication to the mystery of the Holy Trinity has been a constitutive element of the order's life.
Nouvelle cuisine
Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or "Le Nouveau Guide".
Paris
Today, due to Paris's cosmopolitan population, every French regional cuisine and almost every national cuisine in the world can be found there; the city has more than 9,000 restaurants. The Michelin Guide has been a standard guide to French restaurants since 1900, awarding its highest award, three stars, to the best restaurants in France. In 2018, of the 27 Michelin three-star restaurants in France, ten are located in Paris. These include both restaurants which serve classical French cuisine, such as L'Ambroisie in the Place des Vosges, and those which serve non-traditional menus, such as L'Astrance, which combines French and Asian cuisines. Several of France's most famous chefs, including Pierre Gagnaire, Alain Ducasse, Yannick Alléno and Alain Passard, have three-star restaurants in Paris.
In addition to the classical restaurants, Paris has several other kinds of traditional eating places. The café arrived in Paris in the 17th century, when the beverage was first brought from Turkey, and by the 18th century Parisian cafés were centres of the city's political and cultural life. The Café Procope on the Left Bank dates from this period. In the 20th century, the cafés of the Left Bank, especially Café de la Rotonde and Le Dôme Café in Montparnasse and Café de Flore and Les Deux Magots on Boulevard Saint Germain, all still in business, were important meeting places for painters, writers and philosophers. A bistro is a type of eating place loosely defined as a neighbourhood restaurant with a modest decor and prices and a regular clientele and a congenial atmosphere. Its name is said to have come in 1814 from the Russian soldiers who occupied the city; "bistro" means "quickly" in Russian, and they wanted their meals served rapidly so they could get back their encampment. Real bistros are increasingly rare in Paris, due to rising costs, competition from cheaper ethnic restaurants, and different eating habits of Parisian diners. A brasserie originally was a tavern located next to a brewery, which served beer and food at any hour. Beginning with the Paris Exposition of 1867; it became a popular kind of restaurant which featured beer and other beverages served by young women in the national costume associated with the beverage, particular German costumes for beer. Now brasseries, like cafés, serve food and drinks throughout the day.
EU three
The EU three, also known as EU big three, EU triumvirate or EU trio, refers to France, Germany and Italy, a group that consists of the three large founding members of the European Union; or France, Germany, and the United Kingdom, a group of countries of the European Union, especially during the negotiations with Iran.
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside of North America it is generally synonymous with the terms "hors d'oeuvre", appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, and to a limited extent in France and other French-speaking areas, the term "entrée" refers to the main dish or the only dish of the meal.
Thirteen desserts
The thirteen desserts (Occitan: "lei tretze dessèrts") are the traditional dessert foods used in celebrating Christmas in the French region of Provence. The "big supper" ("le gros souper") ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition. The food traditionally is set out Christmas Eve and remains on the table three days until December 27.
Shrimp Creole
Shrimp creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.
La Trinité
La Trinité may refer to:
Troisgros family
In 2004, Michel Troisgros opened the table at the "Hotel Lancaster" in the 8th arrondissement of Paris. A year later, he was awarded a star by the "Michelin Guide". In 2014, the change of ownership put an end to 10 years of collaboration.
In September 2006, Michel Troisgros opened the restaurant "Cuisine(s) Michel Troisgros" in the Hyatt Regency Hotel in Tokyo. The address quickly became a good reputation and obtained 2 stars "Michelin Guide" in 2008. Today the chef is Guillaume Bracaval, the pastry chef is Michele Abbatemarco and the management of the restaurant is entrusted to Damien Mazars also sommelier. The cuisine offered is close to the spirit of Roanne, but Michel leaves his chefs the freedom to create new dishes, which are initiated from local and seasonal products. This makes a French cuisine with a slight oriental accent.
In June 2008, Marie-Pierre and Michel opened a new establishment, "La Colline du Colombier", a few kilometers from Roanne, at Iguerande in the Saône-et-Loire of the Brionnais region. The rural and warm decor offered two lodgings for four people and three houses (cadoles) on stilts with balconies on the countryside. The project required almost 2.8 million euros of investment. The design and architecture were owed to Patrick Bouchain. The experience of "La Colline du Colombier" was a first step towards the countryside.
On February 18, 2017, the new Troisgros establishment opened. At the foot of the Côte roannaise, a large neighboring house with a large farm, woods, meadows, orchard and pond. In the center, stands the glass restaurant. It is huddled under a hundred-year-old oak tree and blends into the surrounding nature. It was called "Le Bois sans feuilles". On the farm were the reception areas, the cellars and the kitchen. The large house had 15 rooms as guest rooms.
Mirepoix (cuisine)
According to the 1938 "Larousse Gastronomique", a mirepoix may be prepared ""au gras"" (with meat) or ""au maigre"" ("lean"). "Mirepoix au maigre" is sometimes called a "brunoise" (though strictly speaking this term more accurately merely designates the technique of cutting into small dices with a knife). A "mirepoix au gras" contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous "soffritto" (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the "sofrito" serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers.
Cuisine
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. "Nouvelle cuisine" (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or "Le Nouveau Guide". Molecular cuisine, is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term was coined in 1999 by the French INRA chemist Hervé This because he wanted to distinguish it from the name Molecular cuisine that was previously introduced by him and the late Oxford physicist Nicholas Kurti. It is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines and leads to changes. The introduction of hot pepper to China from South America around the end of the 17th century, greatly influencing Sichuan cuisine, which combines the original taste with the taste of introduced hot pepper and creates a unique flavor of both spicy and pungent.
Trinity
In like manner also the three days which were before the luminaries, are types of the Trinity [], of God, and His Word, and His wisdom. And the fourth is the type of man, who needs light, that so there may be God, the Word, wisdom, man.
Tertullian, a Latin theologian who wrote in the early 3rd century, is credited as being the first to use the Latin words "Trinity", "person" and "substance" to explain that the Father, Son, and Holy Spirit are ""tres personae, una substantia"". While "personae" is often translated as "persons," the Latin word personae is better understood as referring to roles as opposed to individual centers of consciousness.
Chaudin
Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn up in a pig's stomach. The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers. It can be prepared in a Dutch oven, crock pot, or baked in an oven and is often sold smoked. It is often made with a Holy Trinity Gravy, a roux with brown chopped onion, bell pepper, celery and garlic in water, broth or wine.
Éric Fréchon
Éric Fréchon (born 16 November 1963) is a French chef, Meilleur Ouvrier de France and three stars at the Guide Michelin. He has been described as "chef royalty" and received positive reviews as chef of the restaurant "Épicure" at the Hôtel Le Bristol in Paris. In 2015 he re-opened the hotel restaurant Céleste which is part of "The Lanesborough"
Celery
Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavored and are used less often, either as a flavoring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.
Vietnamese cuisine
The French introduced baguettes to Vietnam, which were then combined with Vietnamese stuffing to become a popular fast food in Vietnam called "bánh mì" and known overseas as “Vietnamese baguettes", though different from the French counterpart in that the baguette is normally made entirely of rice flour. The French also brought to Vietnam onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and coffee. Onions are called "hành tây" (literally “western shallots”), asparagus as "măng tây" (western bamboo shoots) and potatoes are called "khoai tây" (western yam) in Vietnamese, which reflect their origin before arriving in Vietnam. French-influenced dishes are numerous and not limited to: "sa lát" (salad), "pâté", "patê sô" (a Brittany pasty called "pâté chaud"), "bánh sừng trâu" (croissant), "bánh flan", "ya ua" (yogurt), "rôti" (rotisserie), "bơ" (butter), "vịt nấu cam" (duck à l'orange), "ốp lết" (omelette), "ốp la" ("œufs au plat"), "phạc xi" (farcies), "bít tết" (beefsteak), "sốt vang" (cooking with wine), "dăm bông" ("jambon"), and "xúc xích" ("saucisse"). Due to influences from French colonization, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages including baguettes and coffee. The French also introduced use of dairy products in Vietnamese-French fusion dishes.
Trinity
Devotion to the Trinity centered in the French monasteries at Tours and Aniane where Saint Benedict dedicated the abbey church to the Trinity in 872. Feast Days were not instituted until 1091 at Cluny and 1162 at Canterbury and papal resistance continued until 1331.
Holy trinity (cuisine)
The term is first attested in 1981 and was probably popularized by Paul Prudhomme.
Two-in, two-out
Until 1999, the firefighting in France was performed according to the "Rules of instruction and maneuvers" ("Règlement d'instructions et de manoeuvres", RIM). The firefighters acted in teams of three members, called "trinomial" ("trinôme"): one chief, one deputy chief and one support; a fire engine with eight people thus had two trinom, an engine chief ("chef d'agrès") and a driver. In the 1990s, the Paris Fire Brigade started to work with teams of two people, called "binomial teams" ("équipes en binôme") or shortly "binomials" ("binômes"). This organisation was generalised to the whole France in a departmental order signed by the minister of Internal Affairs the 3 February 1999. An engine with eight people now has three binomials, an engine chief and a driver; an engine with six people has two binomials, an engine chief and a driver.
France
French cuisine is renowned for being one of the finest in the world. According to the regions, traditional recipes are different, the North of the country prefers to use butter as the preferred fat for cooking, whereas olive oil is more commonly used in the South. Moreover, each region of France has iconic traditional specialities: Cassoulet in the Southwest, Choucroute in Alsace, Quiche in the Lorraine region, Beef bourguignon in the Bourgogne, provençal Tapenade, etc. France's most renowned products are wines, including Champagne, Bordeaux, Bourgogne, and Beaujolais as well as a large variety of different cheeses, such as Camembert, Roquefort and Brie. There are more than 400 different varieties.
Mathieu Pacaud
Mathieu Pacaud was awarded in 2016 one star for his restaurant Hexagone and two stars for his restaurant Histoires. He is the first French chef to have obtained three Michelin stars in a row.
Mathieu Pacaud was made Knight of the French National Order of Merit in 2016
L’Ambroisie – Bernard et Mathieu Pacaud, Philippe Rossat et Jacques Gavard
Mathieu Pacaud and his father, Bernard Pacaud, wrote « L’Ambroisie » - the official cookbook dedicated to the mythical restaurant. 
On November 30, 2015, Mathieu Pacaud and his father, Bernard Pacaud, hosted the americain President Barack Obama and the French President François Hollande at L’Ambroisie.
The Love for Three Oranges
In French
Marie-Antoine Carême
Carême wrote several books on cookery, above all the encyclopedic "L'Art de la Cuisine Française" (5 vols, 1833–34, of which he had completed three before his death), which included, aside from hundreds of recipes, plans for menus and opulent table settings, a history of French cookery, and instructions for organizing kitchens.
French cuisine
"Le dîner" (dinner) often consists of three courses, "hors d'œuvre" or "entrée" (appetizers or introductory course, sometimes soup), "plat principal" (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays.
Paul Bocuse
Bocuse made many contributions to French gastronomy both directly and indirectly, because he had numerous students, many of whom have become notable chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four "Chefs of the Century" and chef at the first German restaurant to receive three Michelin stars. Since 1987, the "Bocuse d'Or" has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Bocuse received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur.
Louis Diat
In "Louis Diat's French Cookbook for Americans", Diat compared cooking in the United States with cooking in France. He noted that the key to cooking is appeal. "[Americans] could do it as well as the French, but one has to be interested. In France girls of 11 already are able to prepare meals from watching and helping their mothers. It's early training that does it". Diat proceeded to discuss meat, gravies, fish, and salads. Finally, he added that "fine cooking is the basis of a happy life ... Men like to eat well ... so if you want to keep your husband home, learn to be a good cook." Many of the recipes in this book are derived from the meals Diat's mother cooked.
Diat alleged that American women cannot cook since they "often ruin good food trying to save" money or time. In response to this dilemma, Diat wrote a book entitled "La Cuisine de Ma Mère" to divulge all his "cooking secrets". Diat suggests that they "approach their cooking with imagination, interest and an eye for artistic effects". Ascribing his culinary finesse to his mother, Diat dedicated the book to his mother, "Annette Alajoinine Diat, who guided the early years, inspired the later ones and whose memory is still a spur".
Jambalaya
Jambalaya ( , ) is a Louisiana-origin dish of Spanish, African (jollof rice) and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with some other seafood, mostly pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.
French cuisine
Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from "Crozophora tinctoria" or "Heliotropium europaeum". Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as "tourte parmerienne" which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded. Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.
Eugénie Brazier
Eugénie Brazier, known as "la mère Brazier" (12 June 1895 – 2 March 1977) was a French chef who, in 1933, became the first woman to earn three Michelin stars. Born in La Tranclière, she opened her first restaurant, La Mère Brazier, in 1921, obtaining help from the food critic Curnonsky. Brazier developed Lyonnaise cuisine, a tradition with which Paul Bocuse later found a worldwide success. Brazier was also the first person to attain three Michelin stars at two restaurants: La Mère Brazier on Rue Royale, one of the main streets of Lyon, and a second, in the Alpine foothills at Col de la Luère. This was unmatched for 36 years.
Crème brûlée
The dish then vanished from French cookbooks until the 1980s.
A version of "crème brûlée" (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron"'.
Trinity Sunday
Trinity Sunday is the first Sunday after Pentecost in the Western Christian liturgical calendar, and the Sunday of Pentecost in Eastern Christianity. Trinity Sunday celebrates the Christian doctrine of the Trinity, the three Persons of God: the Father, the Son, and the Holy Spirit.
Cuisine of Quebec
Quebec is most famous for its poutine, tourtières (meat pies), pâté chinois, pea soup, "fèves au lard" () (baked beans with lard – similar to Boston baked beans), cretons spread, and desserts such as maple syrup-based grand-pères (), pouding chômeur and "tire Ste-Catherine" (St. Catherine's taffy). Spruce beer is also considered a traditional beverage. The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine. Other European influences on Quebec cuisine include British, German, and Italian cuisines, since there are also significant populations of British, German, and Italian people in Quebec.
Pierre Leroux
Leroux' thought is a unique medley of doctrines borrowed from Saint-Simonian, German Idealist, Pythagorean and Buddhistic sources. His fundamental philosophical principle is that of what he calls the "triad"—a triplicity which he finds to pervade all things, which in God is "power, intelligence and love," in man "sensation, sentiment and knowledge".
Alain Passard
Passard has been planning his menu based on the seasons, sourcing natural and organically grown products from artisans and farmers, including his own: Passard's desire to work with quality products led him to create three "kitchen gardens". The first took root in 2002 in the soil of Sarthe, the second in 2005 in Eure and the third in 2008 in Manche, three Départements of Western France. Three gardens in three different terroirs, giving the respective vegetables a soil-suffused signature: sand in Sarthe for carrots, asparagus and leeks; clay in Eure for celeriac and cabbage, and lastly, alluvia in Manche for aromatic herbs.
Mastering the Art of French Cooking
Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible. After prototyping dishes in their Paris cooking school, L'École des trois gourmandes, Child would check to make sure the ingredients were available in the average American grocery store; if they were not, she would suggest a substitution and they would begin the prototyping process again with the substituted ingredient, sometimes flying in ingredients from America to perform their tests. While Beck, Bertholle, and Child wanted all of the recipes to be as authentic as possible, they were willing to adapt to American palates and cooking techniques. Child had noted early in the process that Americans would be "scared off" by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes. American home cooks at the time were also more inclined to use appliances like garlic presses and mixers than French cooks, and so Child insisted that supplemental instructions for cooks using these appliances be included in the book alongside the normal instructions.
Cotriade
Cotriade ("Kaoteriad" in Breton) is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted baguette.
Nouvelle cuisine
The modern usage is variously attributed to authors Henri Gault, Christian Millau, and André Gayot, who used "nouvelle cuisine" to describe the cooking of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver, many of whom were once students of Fernand Point. Paul Bocuse claimed that Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
Crudités
"Crudités" is a French term, literally "raw things", from Middle French "crudité" (14c.) and directly from Latin "cruditatem" (nominative "cruditas"), from "crudus" "rough; not cooked, raw, bloody," from PIE "*krue-do-", from PIE "*kreue-" which meant "raw meat", and is the source of the English word "raw". According to Merriam-Webster the term appears to have been first used in 1960, from the plural of "crudité" or "rawness", itself deriving from the Latin "cruditas" for "indigestion" or "undigested food", coming in turn from "crudus" for "raw".
French fries
"Frites" are the main ingredient in the Canadian/Québécois dish known (in both Canadian English and French) as "poutine"; a dish consisting of fried potatoes covered with cheese curds and brown gravy. Poutine has a growing number of variations but is generally considered to have been developed in rural Québec sometime in the 1950s, although precisely where in the province it first appeared is a matter of contention. Canada is also responsible for providing 22% of China's French fries.
French cuisine
French cuisine consists of the cooking traditions and practices from France.
Cajun cuisine
The aromatic vegetables green bell pepper (), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the "mirepoix" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.
Hinche
The cuisine is Créole, French, or a mixture of both. Créole cuisine is like other Caribbean cuisines, but more peppery. Specialties include griot (deep-fried pieces of pork), lambi (conch, considered an aphrodisiac), tassot (jerked beef) and rice with djon-djon (tiny, dark mushrooms). As elsewhere in the Caribbean, lobster is well known here. A wide range of microclimates produces a large assortment of fruits and vegetables. Vegetarians will have a difficult time here, because pig fat is often used in food preparation, so even beans are to be avoided.
Place de la Trinité
In 1658, archbishop Camille de Neuville did come to Lyon the Regular Canons of St. Augustine. They were installed on the square in 1664 in a house successively owned by the Bellièvres, the De Langes and the De Sèves. As they belonged to the Order of the Holy Trinity, the place was renamed Place de la Trinité. On 10 January 1794, it was renamed Place du Triangle before reverting to its former name after the French Revolution.
On the square, at the corner with the montée du Gourguillon, there is the sun house, which was built in 1723 and was named so because a golden sun on a blue background is painted between the first and the second floor. The building currently houses on the ground floor a coffeehouse (also named bouchon) of the same name. The waters rushing down the montée du Gourguillon were once collected in the Fontaine des Trois Cornets (fountain of the Three Cones).
List of French dishes
[[File:Foie gras DSC00180.jpg|thumb|An entire foie gras (partly prepared for a [[Terrine (food)|terrine]])]]
[[File:Escargot p1150449.jpg|thumb|Escargot cooked with garlic and parsley butter in a shell (with a [[2 cent euro coins|€0.02 coin]] as scale)]]
[[File:Truffe coupée.jpg|thumb|right|Black Périgord Truffle]]
French regional cuisines use locally grown vegetables, such as:
André Chiang
After his time in France, Chiang took a position at the Maia Luxury Resort in the Seychelles, a move that he later credited with allowing him to discover his own style of cooking, a pursuit he felt had gotten lost during his work in French restaurants. It was during this time that he developed his "Octo-philosophy" of preparing dishes, which he describes as the eight elements of "pure, salt, artisan, south, texture, unique, memory and terroir". He described the meaning of pure as presenting the dish without seasoning, but allowing each item on the plate to naturally complement each other.
Troilism
One examination of the word may indicate a root in the French word "trois" (three). A similar French term, "triolisme", exists in French—the shift between the third and fourth letter is perhaps a mistake. On the other hand, "ménage à trois" (household of three) was coined in the late 19th century. Although all those terms involve three people, "ménage à trois" implies a romantic link between all three, which is quite different from troilistic scenarios. In French, a "plan à trois", vulgar form and synonym of "triolisme", corresponds more closely to a troilistic scenario; a "threesome".
List of French restaurants
This is a list of notable French restaurants. French cuisine consists of cooking traditions and practices from France, famous for the rich tastes and subtle nuances with long and rich history. France, a country famous for its agriculture and independently minded peasants, was long a creative powerbase for delicious recipes, that are both healthy and refined. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".
Notre-Dame de la Trinité Basilica
The basilica has a largely uniform architectural and decorative style and is considered as one of the major works of French Christian inter-war art. It has fourteen large windows illustrating the mysteries of Mary in the history of salvation, at the heart of the Trinity - they were designed by Louis Barillet, Jacques Le Chevallier and Théodore-Gérard Hanssen. The vault mosaic over the high altar develops those themes, whilst the other ceiling mosaics are by Marthe Flandrin. A frieze by the sculptor Jean Lambert-Rucki runs down both sides of the nave, showing the stations of the cross.
Early modern European cuisine
In France in particular, this characteristic change came from the specialization of culinary skills by-way-of guilds. The two major separations of guilds were between those who supplied raw products and those who prepared them. Those who were members of guilds, specialized in specific forms of cookery, including bakers, pastrycooks, saucemakers, poulterers, and caterers. It was through this specialization that many of the well-known French dishes of today began to take hold, but it was not until the 17th century that France's haute cuisine would begin codification with La Varenne the author of works such as Cvisinier françois and Le Parfait confitvrier, he is credited with publishing the first true French cookbook. His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers.
Freedom fries
On March 11, 2003, Republican U.S. Representatives Bob Ney and Walter B. Jones directed the three House cafeterias to change all references to French fries and French toast on menus, and replace them with "Freedom fries" and "Freedom toast", respectively. Jones chose to follow Cubbie's example by circulating a letter to his colleagues advocating their renaming because, he said, "the French were 'sitting on the sidelines. As Ney was Chairman of the United States House Committee on House Administration, the action did not require any vote, as the committee has authority over House cafeterias. According to a statement released by Ney, the renaming was intended to express displeasure with France's "continued refusal to stand with their U.S. allies". The statement further read: "This action today is a small but symbolic effort to show the strong displeasure many on Capitol Hill have with our so-called ally, France." When asked about his view on the change, Jones said it was a "lighthearted gesture".
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French "haute cuisine", but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as "roi des cuisiniers et cuisinier des rois" ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.
Lardon
Lardons are frequently used in French cuisine to flavor salads, stews (such as beef bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes. A particular Parisian use of lardons is in the "salade aux lardons", a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a "pie à la chasse" calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche, onion, and lardons. A regional specialty from the Savoie is tartiflette, which is made with potatoes, reblochon cheese, cream, and lardons.
Service à la russe
At the time Rorer was writing, Alessandro Filippini, a chef at Delmonico's restaurant on Pine Street in New York, wrote a book of menus for "every family of means in the habit of giving a few dinners to its friends during the year", with a brief discussion of table service and a guide to wines. He recommended the types of menus criticized by Rorer but common among the wealthy.
French dinners are generally served in three main courses, viz., Relevés, Entrées, and Rotis; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevés, three entrées, and one or two rotis; this could be made an elaborate dinner.
French cuisine
French regional cuisines use locally grown fungi, such as "truffe" (truffle), "champignon de Paris" (button mushroom), "chanterelle ou girolle" (chanterelle), "pleurote (en huître)" (oyster mushrooms), and "cèpes" (porcini).
Creole sauce
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
Cordon bleu (dish)
The French term "cordon bleu" is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron."
Cuisine of the Thirteen Colonies
Where Americans had a historic disdain for the refineries of French cooking, that opinion, at least in a small part, began to change with the American alliance with the French. In the first American publication of Hannah Glasse's "Art of Cookery Made Easy", insults aimed at French dishes disappeared. A number of Bostonians even attempted to cook French cuisine for their French allies, sometimes with comedic results when entire frogs were put into soups rather than just their legs. Nonetheless, the alliance supported a friendship with France that later resulted in a large migration of French cooks and chefs to America during the French Revolution.
Fines herbes
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as an teenaged apprentice chef, he was ordered to prepare a simple ""omelette aux fines herbes"—three eggs, chervil, parsley, tarragon, chives—the first omelette I was assigned to prepare for paying guests, after a considerable amount of practicing on others." In his anxiety he almost spoiled the dish. Yet, in his accompanying recipe for Americans printed in the same book, Franey substitutes basil for the chervil, doubtless because especially in the United States, chervil, unless home grown, can be virtually impossible to obtain when fresh and is virtually worthless when dried.
List of cuisines of the Americas
There is even much diversity within each previous colonial groupings. While both Trinidad and Jamaica were both British colonies and share similar cooking styles, the scope of dishes in Trinidad are different and more diverse due to a very different population make up. 
The similarities in the larger region lie mostly in the fruits and vegetables consumed and the ingredients used in cooking, with the use of root vegetables, plantains, beans, and rice, fish and seafood being a common denominator. In the post independence and post colonial era, and with globalization in the 1990s cultural and food similarities between the previous British, still French and Dutch Island and territories were magnified.
Trinity College, Toronto
Trinity is one of the few colleges that continues the tradition of Formal Hall during the academic year; High Table dinners are usually held after Evensong on Wednesdays. Before the meal, one of the Student Heads or another positioned member of college (in order of precedence determined by seniority) is responsible for saying the Latin grace: "Quae hodie sumpturi sumus, benedicat Deus, per Iesum Christum Dominum Nostrum. Amen." (May God bless what we are about to receive this day, through Jesus Christ our Lord. Amen.) Formal Hall is marked by the enforcement of a number of regulations known as “Strachan Hall Etiquette”. The most evident of these is the dress code, of which Trinity’s distinctive academic gowns are the essential element for all members of college. In addition to the wearing of the gown, men are required to wear a jacket, collared shirt, long pants and a tie, as well as close-toed shoes. If a man of college has had the honour of being "poored out", he is then permitted to wear his tie tied on the remains of his gown. For women of college, the dress code consists of a similar prohibition on open-toed shoes as well as a prohibition on short skirts and track pants. Although the dress code may look like an unnecessary burden to the casual observer, many students feel that it and other formalities lend a special atmosphere to the dinners that is not found in the rest of the university.
Trinification
or
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.
Mastering the Art of French Cooking
Critical perception of "Mastering the Art of French Cooking" has generally remained positive. In 2015, "The Daily Telegraph" ranked it as the second greatest cookbook of all time, behind Fergus Henderson's "Nose to Tail Eating". In a 2012 "New York Times" piece commemorating Julia Child's 100th birthday, Julia Moskin wrote that "Mastering the Art of French Cooking" should be credited with "turning the tide" on American food culture 1961, when "trends including feminism, food technology and fast food seemed ready to wipe out home cooking." Moskin added that, "in its fundamental qualities, the book and its many successors in the Child canon aren't dated at all. Their recipes remain perfectly written and rock-solid reliable." By contrast, in 2009, food writer Regina Schrambling published a piece in Slate entitled, "Don't Buy Julia Child's "Mastering the Art of French Cooking"," where she argued that the book now "seems overwhelming in a Rachael Ray world," its recipes overly complicated and unsuited for modern American tastes.
Sainte-Trinité, Paris
La Trinité, as it is known, was designed by Théodore Ballu as part of the beautification and reorganization of Paris under Baron Haussmann. Exterior figures of Faith, Hope, and Charity on the church were sculpted by Eugène-Louis Lequesne. The 93 meter-long church has a bell tower 63 metres high topped by a dome. The choir is ten steps higher than the nave and surrounded by an ambulatory. Also named after it are the rue de La Trinité and the square de La Trinité.
The Hotplate
The 2 teams will cook 3 meals (like in the private dinners) over a 3-hour period, they must use 3 main ingredients but cooked to their style of cooking. The judges are joined by a special judge, Guillaume Brahimi, to judge the food. The over teams eat the food but do not judge it, the 2 teams are not given points but are only judge on how each meal tastes.Each team has $20,000 each to renovate their restaurant within 72 hours. Their menus will have a makeover, they are given 3 new recipes which they have to put their food style into. They must deliver 3 dishes (same as the private dinners), each team are judged out of 100.
Buljol
Buljol consists of chopped codfish, tomatoes and chilies. The name is of French origin. 18th century colonial power Spain launched the "cédula de población" in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words "brulé" (burnt) and "gueule" (muzzle), which was changed into "bu'n jaw" in Trinidad's 19th century patois and finally morphed into "buljol". The name does not relate to the temperature of the dish (it's served cold) but to its hotness, caused by the added petrotrin refinery is being shut down by pnm. In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake. From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States.