PEPPER BISTRO | FRENCH TERMS

FRENCH CUISINE TERMS

French Cooking
French cuisine thorough the ages has had many influences, and yet, has managed to carve out a distinct and revered style of its own. French cuisine is arguably considered the best in the world because of its flavors, creativity, vibrant color and smells, mixture of textures, and deliciously strange combinations.

So we encourage you to enjoy creme brulee, quiche, mousse au chocolat, crepes, mille-feuille, eclairs, macarons, bisque, foie gras, croque monsieur, and cheeses and champagne.

Quiche
Quiche is an egg and milk custard filled with all sorts of meats, cheeses, and vegetables. Traditionally, quiches are baked in a pie crust. We choose to make mostly crustless versions--who needs the extra bread if it is not necessary.

Wraps
A wrap is a take on a sandwich, but it is folded with ingredients inside. It is a soft tortilla bread around a filling and was thought to have been invented in New York as an answer to the Mexican burrito. However, it has been said that it was California that made it popular nationwide. The wrap, itself, could be lettuces, tortillas, or rice paper. The wrap ingredients are only limited to the imagination.

Financiers
Financiers are a butter dense almond pastry or cake that satisfies the sweet taste buds without tons of calories.

Madeleines
Madeleines are small rich cakes in the shape of a shell. Madeleines come in various flavors and can be served with jam.

Macarons
Macarons are the ultimate French cookie. Not only are they pretty and colorful, but they are also delicious. They are made with egg whites and powdered almonds the two halves stuffed with a creamy, sweet filling.