Recette : Spaghettis aux olives

i waneted to what exactly do french people eat for a full course dinner?

hello i wanna be friend in this sit . i wanna know who is the best salds in the world? are truth are cold n hot sald cold likr that ?

Tootsie
I understand that the list of recipes already translated in English does not cover your needs : is that because you have prepared all of them or because none of them fits your taste ?
Many new recipes have been translated recenty and we will continue to do our best : keep connecting to the site.

do yodo you have any others

Hi Kate,
Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them, you can read "starters" or "meat" or "fish" etc... You can find, sorted by meal categories and also by main ingredients, ideas that should suit your requirements.
Main courses are under "meat", "fish" and "other dishes". If you cannot find what you'd like, please just tel us the main ingredient of the main courses you like (example : eggs, veal, mutton, sea fish, poultry, pork ... and the kind of garnish or vegetable you like and we will do our best to give you some examples.
Where are you settled and what fresh ingredients do you currently find ?

hi,
i need to make an easy french main course for dinner. can you please give me a few suggestions that i could make.

Of course you can help you but please make your request more specific : do you need some examples of recipes (if so, in which categories) to illustrate the specifications of French cuisine ? Do you need some general and global background on the way the French consider food ?
Cheers

i am making a cook book for a report for school on french recipies can you help me?

Hello
Gastronomy is the highest degree of the way to appreciate and develop the sense of taste.
Being a ‘gastronom’ is much more than just enjoying food and drinks. It is a style of living. A gastronom must recognize food stuff, he (she) must know about the history of the products, about the way to get them, about the way to treat and use them, to combine and prepare them in order to enhance their quality (this, not limited to his/her country, even if he (she) is not a professional cook by him(her)self. In brief, a gastronom considers that food is a full part of the culture environment. He (she) must know nice addresses and professionals (cooks, producers, transformers like pastry makers, butchers etc) and must actively contribute to teach the others and distribute his knowledge so that the best quality and the know how about everything which is food related is maintained and developed as a full part of the culture. His (her) credo is the research of excellence.
Differences of cultures make sometimes difficult to translate concepts ; as an example, in "old" countries, when we send a question to someone, in order to get an answer, it can help to start by "hello" or something equivalent, to add "please" and to end with "thanks". This is only to illustrate that a fair behaviour is and has to be full part of "gastronomy" because the quality of the relationship you maintain when the ones you share a meal with is as important of the quality of the meal itself because both need to merge to giver you happiness and joy : this is all gastronomy is about.
Happy new year to you

what is realy met by gastronomie?

Hello Bernard
We have posted over 15 new recipes (in English) in the course of last month in view of the Christmas and New Eve special meals so you migh find some good ideas for your needs. If not, please give us some details about what you are looking for (starters, main course, dessert, vegetables etc) and also tell what your (if any) constraints you are facing are (ingredients, tools etc) sso that we can help you

can you please give me some new recipses

Hello
Are you Bernard from Nigeria ?
In a order to be helpful, could you please detail a little bit your needs and the ingredients you take for your preparations ?

Well i need a recipe for paster,salads,rostes etc.

No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil).
Numerous pasta recipe, in Italy and in France only include stuff that are not sauces, like grilled vegetables, raw ham, squids etc for instance

WHERES THE SAUSE?

aparement elle est bonne