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un buffet froid a cold buffet. (=restaurant) - buffet de gare station buffet, buffet. Translation French - English Collins Dictionary. See also: "buffet froid.": examples and translations in context. L'entrée est un buffet froid. The starter is a cold buffet. Je ne veux pas de buffet froid. But I don't want a cold buffet.
Translation for 'buffet froid' in the free French-English dictionary and many other English translations.
- Hors-D-Oeuvre / Appetizer
- Potage / Soup
- Oeuf / Egg
- Farinaceous / Farineaux / Pasta Or Rice
- Poisson / Fish
- Entrée / Entree
- Sorbet / Sorbet
- Releve / Joints
- Roti / Roast
- Legumes
Hors-d oeuvre, or starter courses, are typically light and bite-sized dishes. These dishes are served to stimulate the appetite before a more substantial meal. Hors-d oeuvre often has various flavors and textures, ranging from creamy and mild to spicy and savory. Their taste is usually spicy, salty, and acidic. They are served in small portions and...
Potage, or soup, is a classic French dish enjoyed for centuries. It’s typically made from slowly simmered vegetables, herbs, and other ingredients. The result is a thick and flavorful soup that’s both satisfying and nourishing. Potage can be served hot or cold, as a main course or as an appetizer depending on the recipe. When it comes to taste and ...
Oeuf / Egg is an incredibly popular French classical dish for any occasion. This simple yet delicious recipe features hard-boiled eggs as the star ingredient. The eggs are usually served alongside other ingredients such as vegetables, herbs, cheese, and bacon. The combination creates a delectable flavor profile that will tantalize your taste buds. ...
Farinaceous / Farineaux is an essential part of French classical cuisine. It’s a dish of grains, often wheat or corn, ground into flour. This can then be used to make pasta, rice dishes, and other items. Often, it’s served with sauces and vegetables to create a complete dish. The taste of Farinaceous / Farineaux varies depending on the type of grai...
Poisson (Fish) is a popular item on the French Classical menu. This dish is often made with fresh, sustainably-sourced, seasonal fish. Poisson is typically served in a creamy sauce with herbs and spices that bring out its flavors. The dish can also be served with creamy mashed potatoes and vegetables for added nutrition. Poisson is a great way to e...
Entrée(Entree) is a French Classical cuisine staple, typically served before the main course. This savory dish usually comprises protein-rich ingredients like meats, poultry, fish, and eggs. Entrée is typically served in small portions to balance the meal’s flavor and texture. When served traditionally, entrée is cooked in various ways, including p...
Sorbet is a French classical menu staple enjoyed since the early 19th century. It is made from frozen syrup and fruit juice and is typically served as an appetizer or palate cleanser. Sorbet has a light and refreshing taste that can be sweet or tart, depending on the recipe. It is usually served in a chilled glass or bowl, with an optional topping ...
Relevé / Joints is a classic main dish in French cuisine that dates back to the 18th century. The traditional recipe calls for beef, lamb, veal, or pork cooked in a lard-based sauce with vegetables and spices. The meat is braised until it is fork-tender, then served with its cooking liquid. Alternatively, the meat can be cut into pieces and garnish...
Roti, also known as roast, is a dish of french classical menu that consists of roasted meat and vegetables cooked in a savory gravy. This classic dish is usually slow-cooked for hours to ensure all the flavors are released and combined. It is typically served with potatoes, fennel, or rice, giving it a delicious crunch and extra flavor. The roasted...
Legumes, or vegetables, are a staple in French classical cuisine. With an endless variety of options, you can choose from savory and sweet legume dishes, such as carrots in honey or steamed green beans with garlic. Legumes are usually served as a side dish to compliment the main course and are meant to be enjoyed with a hearty helping of fresh brea...
Check 'buffet froid' translations into English. Look through examples of buffet froid translation in sentences, listen to pronunciation and learn grammar.
buffet froid nm (plats en libre service) (food) cold buffet n : Dans ce restaurant, un buffet froid est proposé aux clients pour les entrées.
French to English translation results for 'buffet froid' designed for tablets and mobile devices. Possible languages include English, Dutch, German, French, Spanish, and Swedish.
Apéritif, buffet froid et boissons à bord. Snack, cold buffet and drinks on board. Un bon buffet froid au petit déjeuner. A good cold buffet for breakfast. L'été est aussi la saison des fêtes de jardin: petites ou grandes avec grillades, buffet froid ou snacks et sandwiches délicieux.
