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I think it means "leak" as in- the vegetable
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What are the release dates for Trois sous de poireaux - 1906?
Trois sous de poireaux - 1906 was released on: USA: 16 June 1906
What actors and actresses appeared in Les poireaux - 2002?
The cast of Les poireaux - 2002 includes: Amandine Chauveau as Laura Virginie Mathieu as Mme Rodriguez
What actors and actresses appeared in La tarte aux poireaux - 1999?
The cast of La tarte aux poireaux - 1999 includes: Shirley Bousquet Denise Metmer
What is leek in French'?
a leek is called 'un poireau' (masc., plural: poireaux) in French
What kind of soup do French people eat?
Some popular soups are "soupe à l'oignon" (onion soup), crème de potiron (Cream of pumpkin soup), crème d'asperges (asparagus soup) and soupe aux poireaux et aux pommes de terre (leek and potato soup). Mediterranean France is famous for two types of soup, bouillabaisse, a type of fish soup, and soupe au pistou, a Provençal vegetable soup flavoured with basil and herbs.
All the vegetables name in french also give the English name of it?
the vegetables = les légumes the greens = les légumes verts French beans = les haricots verts lentils = les lentilles peas = les pois, les petits pois carrots = les carottes (only one 'r' and a double 't') leek = le poireau, pl. les poireaux cabbage = le chou, pl. les choux potato = la pomme de terre
What movie and television projects has Amandine Chauveau been in?
Amandine Chauveau has: Played Louise Staniak in "Julie Lescaut" in 1992. Played Julie Roblin (1998-2000) in "Cap des Pins" in 1998. Played Vanessa Delecourt in "La clef des champs" in 1998. Played Morgane Belleville in "Marc Eliot" in 1998. Played Sophie in "Les monos" in 1999. Played Morgane in "Une femme amoureuse" in 2001. Played Laure in "Sami" in 2002. Played Laura in "Les poireaux" in 2002. Played La jeune voleuse in "Trois femmes flics" in 2005. Played Vendeuse boutique in "Section de recherches" in 2006. Played Lily in "Quand vient la peur..." in 2010. Played Clothilde in "Les petits ruisseaux" in 2010. Performed in "Mumu" in 2010. Played Julie in "A La Folie" in 2011. Played Karine in "Les papas du dimanche" in 2012. Played La pompiste in "Bienvenue parmi nous" in 2012.
What movie and television projects has Shirley Bousquet been in?
Shirley Bousquet has: Played herself in "Fort Boyard" in 1990. Played Jeanne Bouvier in "Sous le soleil" in 1996. Played Jeanne in "Sous le soleil" in 1996. Played Jeanne Bouvier (1998-2003) in "Sous le soleil" in 1996. Performed in "De la confiture aux cochons" in 1998. Played Martine in "Louis la brocante" in 1998. Performed in "La tarte aux poireaux" in 1999. Played Swimming Woman in "Taxi 2" in 2000. Played Sexy nurse in "Le timide" in 2001. Played Journalist in "Gamer" in 2001. Played Judith in "Gangsters" in 2002. Played La brune in "Joe Pollox et les mauvais esprits" in 2004. Played Cynthia in "Convivium" in 2005. Played La photographe in "Nos amis les Terriens" in 2006. Played Emma Sinclair in "Profils criminels" in 2006. Played Tatyanna in "Hell" in 2006. Played Lola Courcelles in "Mademoiselle Gigi" in 2006. Played Marianne Hurel in "Suspectes" in 2007. Played Sonia in "Mes amis, mes amours, mes emmerdes" in 2009. Played Anabel in "Les princes de la nuit" in 2010. Played Jessica, la barmaid in "Tu seras mon fils" in 2011. Played Edith in "Plan de table" in 2012. Played Annabel in "Kings of the Night" in 2012. Played Audrey Varennes in "Vaugand" in 2013.
France's main food dish?
In less than 12,000 pages, I'll try to list a few and the region of origin:Paris: Steak-frites (beef steak and French fries)Burgundy: Pot-au-feu (beef shank and brisket boiled with vegetables broth), bœuf bourguignon (beef in sauce), fondue bourguignonne (meat fondue)Massif central: potée auvergnate (pork meat, sausage, cabbage and potatoes in broth), aligot (potato mash with melted fresh cheese curd)Alsace: Choucroute (sauerkraut with pork and potatoes in white wine), quiche lorraine (quiche with lardons, eggs, milk and cheese)Savoy: Fondue savoyarde (cheese fondue), raclette (melted cheese with potatoes and cured ham), gratin savoyard or dauphinois (potato gratin, with cream or broth)South-West: Cassoulet (beans, duck confit, pork sausage), magret de canard (fattened duck breast), lapin aux pruneaux (rabbit with prunes)Provence: Aïoli (raw vegetables and sometimes cooked fish, served separately with a strong garlic mayonnaise), bouillabaisse (fish stew), daube (beef stew in sauce)North: Carbonade (a Flemish dish of beef cubes cooked in porter beer and onions)Other regions or national dishes:Dindonneau (young turkey, whole rolled roast, or in cubes and sauce)The traditional Sunday rôti (beef roast) with haricots (green beans)Petit-salé aux lentilles (salted pork with lentils)Blanquette de veau (veal in sauce with rice)Couscous (couscous served with merguez, a lamb sausage, chicken, lots of mediterranean vegetables and red hot pepper sauce, from the former Arabian colonies)Lapin à la moutarde (rabbit in mustard sauce)Civet (rabbit or hare in a sauce of red wine, mushrooms and onions)Gigot d'agneau (lamb roast with flageoletbeans)Hachis parmentier (cottage pie)Poule au pot (hen boiled with vegetables in broth)Coq au vin (male medium aged chicken cooked in red wine)Caille aux raisins (quail stuffed with grapes)Boudin aux pommes (black pudding with apples)Many other gratins, such as the endives au gratin(braised endive rolled in a slice of ham, cooked in the oven with béchamelle sauce and cheese) or pasta gratins (using gruyère for the cheese), or gratins of vegetables such as the gratin de chou-fleur (cauliflower)Vegetable tarts such as tarte aux oignons (onion), tarte aux poireaux (leak) or tarte aux blettes (Swiss chard), similar to quiches.Croque-monsieur (grilled sandwich bread, with ham, cheese and béchamelle sauve)A whole meal of pancakes, known as galettes (with buckwheat flour) or crèpes (with wheat flour), filled with savory ingredients in the first part of the meal, then rolled or folded with sweet ones.Moules marinière (mussels in shallots, white wine and cream)Poulet rôti (whole roasted chicken)Paella (a Spanish dish of saffron rice with chicken, chorizo, and crawfish or prawns)Stuffed vegetables such as tomates farcies (tomatoes), also poivrons (bell pepper), courgettes(squash/zucchini) and aubergines (eggplant)Brandade de morue (potato mash with codfish) from PortugalTruite meunière or truite aux amandes (2 dishes of whole trout)Crépinette (sausage meat wrapped in caul fat) and many offal dishesPaupiette de veau (veal crépinette)Coquille St Jacques (whole scallop served in its shell with a gratin)Bouchée à la reine (puff pastry stuffed with meat and mushrooms)The simple omelette that can be cooked with many different ingredientsFish and seafood is extremely popular too, all hypermarkets have a huge fresh fishmonger section. Breaded fish is a given too when you have kids.Most meals feature an entrée (which is French for appetizer), usually a salad of raw vegetables of some sort, sometimes served after the main course if it's a green salad.The linked article is a 2006 poll of French people's favorite dishes (in French).
How can you cut an onion without crying?
In order to prevent crying, it helps to understand why it happens. There is a chemical reaction that occurs when you cut an onion; you damage the onion's cells, and the enzyme (Syn-ropanethial-S-oxide) that escapes acts as a lachrymatory agent. When that agent hits your eyes, it mixes with your tears to make sulfuric acid, and your tear ducts activate in an attempt to wash out the contamination.So, that being said:Wearing goggles is the most obvious answer. It may look a little silly, but it's the easiest way to prevent the onion's enzyme from reaching the eyes.Sharpening your knife beforehand limits the damage to the onion cells, thus releasing fewer gases.Spraying your cutting board with vinegar slows down the chemical reaction. It does, however, make your onions smell/taste like vinegar.Always placing the cut side down will minimize the chemicals released into the open air.Cutting onions under the kitchen vent will remove some of the chemicals from the air.And finally, try not to form an emotional bond with your onion.
