At our table, the parade of main courses concluded with a salmon mille-feuille dish to change your mind about salmon mille-feuille dishes.
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Sarah Perry's new book, Melmoth, is an extravagant mille-feuille of dread, disquiet, and fear.
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Dessert's a mille-feuille deconstructed, because who can bother with fussy layers when fluffy lemon custard's involved?
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The finalists — Ian, Nadiya and Tamal — tackle iced buns, mille-feuille and classic British cakes for the title.
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I'd choose either over the double-wide raspberry mille-feuille whose puff pastry wasn't crisp enough to shatter.
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Guests enjoyed chilled lobster, roasted tenderloin, red wine-braised short rib, carrots and black garlic, and potato mille-feuille.
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It isn't a classic mille-feuille, but the flavors are true to the original — it doesn't flirt with fusion.
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It straddled the territory between baklava and mille-feuille, and it spoke of place, although I couldn't be certain where.
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Sabet thinks that the work of buttering layer after layer of the ancient Arab dough may have inspired the French mille-feuille.
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For the men, the Armagnac mille-feuille with poached pears and marinated prunes was the surprise winner over the dark chocolate terrine.
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For a vegetable course, we're going to do a mille-feuille of different root vegetables along with a compound black pepper and thyme butter.
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Le pays possède un nombre si déconcertant de couches administratives qu'on parle, sans affection, de " mille-feuille ", à l'image de cette pâtisserie particulièrement dense.
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For lunch, she made a cheese soufflé and a tangy mille-feuille of quail and savoy cabbage layered between crisp discs of phyllo dough.
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"The mille-feuille at Abri is one of the best you can taste," he said, speaking of Mr. Okiyama's playful interpretation of the intricate pastry.
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The country has so many bewildering layers of regulations that its system is known, unaffectionately, as mille-feuille, a reference to a densely layered pastry.
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A few highlights from the Pool remain on the menu, including the caviar service, the halibut with fennel sauce and clams, the beet mille-feuille and the turbot.
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There are two options for dessert: a mille-feuille laced with ginger syrup and sandwiching chestnut cream (left), and shaved ice seasoned with pear, red wine, cinnamon, and jujube jam.
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Black stars like Diana Ross, swathed in a mille-feuille of black fur, hair sultrily flipped, and Ray Charles, beaming and bow-tied, were photographed as icons for Blackglama Mink.
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Known for her frothy mille-feuille-like tulle creations, Molly Goddard confidently took her designs in a new direction in her latest show, held in an Art Deco recreation center.
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And while prunes are wonderful soaked in Armagnac, it turns out that when they are also incorporated into the pastry cream of a mille-feuille, they just muddy up the production.
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In notes on the production, Mr. Rau makes "Five Easy Pieces" sound almost like a pastry, with so many layers of intention folded into a mille-feuille that it cannot be unpacked.
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The morsel was called 1001 Feuilles (feuilles is French for leaves or layers), one layer more than the classic mille-feuille; its name carries a hint of the tales of the Arabian Nights.
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The potato mille-feuille with dozens of layers of thin potato sliced, stacked, and fried, looks delicious enough to make me want to go back and make a meal out of just those.
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At Blue Hill at Stone Barns in Pocantico Hills, N.Y., where the chef Dan Barber is leading the charge on exploring heritage grains, the kitchen produces a savory, delicate rye-flour mille-feuille.
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In a classically Prada move, the murals of the foundation's canalside home are overlaid in places with cheap, temporary drywall facades — one more kind of layering in this brilliant mille-feuille of a show.
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It began with ladies-in-waiting in an Elizabethan court, in long broad-gauge knit gowns, like giant woolly scarves, with elaborate tulle or mille-feuille satin boleros buckled on with leather saddle straps.
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At its heart is a corporate mille-feuille, where Mr Bolloré and his family control a company that holds the majority stake in a firm that in turn owns most of another, and so on.
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The food includes options for vegetarians as well as carnivores, with entrée choices including hay-smoked beef filet or a mushroom mille feuille, and appetizers like chicken liver and mandarin parfait or goat cheese candied pecans.
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"I had already designed it before I saw the Zac Posen," one designer, Lynne Marie Martens, said of her creation, a mille-feuille of a dress inspired by "Doctor Who" and featuring hundreds of twinkling lights.
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Even at its best, the food rarely rises to the technical brilliance or boldness of, say, the green curry mushroom mille-feuille or the Vietnamese-flavored chicken legs he put on the menu at Dirty French.
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His new bistro serves a fully loaded onion tart with mountain cheese and gravy, Wiener schnitzel, dark rye spaetzle with Cheddar and cauliflower, grilled skirt steak with celeriac mille-feuille, and rutabaga with Jonah crab, lentils and mushrooms.
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The mille-feuille doesn't shatter on impact like the ones at Le Coq Rico or Benoit, and the pastry crust under the long band of cooked fruit in the apple tart needs to be crisper or more buttery.
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That mille-feuille effect is one of the glories of repertory companies like this one, in which members of a resident troupe of actors play two or three different roles a week in a wide variety of productions.
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For the 12th official state visit of the Obama presidency, guests were served a menu of Scandinavian delicacies and American cuisine such as a chicken and waffle appetizer, salt-cured ahi tuna main course and caramel almond mille-feuille for dessert.
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A miraculous ingredient that can emulsify a velvety sauce, spread luxuriously between gâteau layers, or build the delicate flour-fat scaffolding of mille-feuille pastry, butter has not only fed the French appetite for centuries, but also fueled its gastronomic invention.
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When the pastry comes from the oven and I compress the layers, helping the butter and sugar, the halvah filling and the dough meld with one another, the dessert leans less toward mille-feuille, more to baklava, its well-known form a blind for the unexpected filling.
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In recent years, former conservative president Nicolas Sarkozy and his Socialist successor Francois Hollande have sought to simplify France's system of local government - which is so complex it is often compared to a "mille-feuille" or multi-layered puff pastry - to stop a spiraling increase in public-sector jobs and spending.
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Downstairs, it's cozy; a single desk for check-in, an art-filled salon for fireside cocktails or coffee and a door which connects to the hotel's outstanding Italian restaurant Tosca, where guests can enjoy specialties like turbot mille feuille, langoustine tartare with limoncello pearls and spaghetti al nero di seppia.
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Even if you don't know the complete answer, it's easy enough to take a stab at it: At 46A, I didn't know the French word for "leaf," but I knew that "thousand" was MILLE, and it wasn't difficult (for me, an unrepentant foodie) to make the leap to MILLE-FEUILLE, the multilayered pastry.
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Rising from the English upper crust—that school he shared with Peter and Gordon was Westminster, a famous London one—he absorbed many of its attitudes, although, the English crust having as many layers as a mille-feuille, one has the sense that he comes from somewhere in the more insecure upper middle, rather than from the very creamy top.
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Professional baking of the kind that creates Kayser's Tarte aux Abricots et Crème Amande-Pistache (Apricot-Almond-Pistachio Tart) and Mille-Feuille aux Fruits Rouge (Layered Cream-Filled Pastry With Berries) has long been presided over by men in white chef's coats, just as bread, as in the case of Lahey at Sullivan Street Bakery, has long leaned toward the masculine sphere.
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One of the property's two restaurants, Ayana, serves French-inflected Japanese cuisine using local ingredients — Yakushima mackerel with a yam terrine; steamed snapper with mille-feuille-style lotus root — while the second, Okas, is more explicitly French, offering experimental dishes that change daily, like squid mousse with seaweed cream sauce and fried baby sardines and Kagoshima pork rillettes with a potato soufflé.
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Some scholars argue that Napoleon is a variant of mille-feuille, but not all scholars agree about this. Napoleon pastry is made with frangipane instead of custard.
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Elsewhere, finger-spin has become a poutingly sexed-up business, a mille-feuille of intermingled variations, from the zinging, waddling, slingshot conjury of Saeed Ajmal to the princely, short‑form poker player Sunil Narine.
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All the elements of the recipe are present in numerous cookbooks since at least the 16th century but the exact origin of the is unknown. According to the Oxford Companion to Sugar and Sweets mille-feuille recipes from 17th-century French and 18th-century English cookbooks are a precursor to layer cakes. The earliest mention of the name mille-feuille itself appears in 1733 in an English-language cookbook written by French chef . The 18th-century is served stuffed with jam and marmalade instead of cream.
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Several variations exist in Belgium. White glazing on top is the norm in Belgium, sometimes with a chocolate pattern similar to Mille-Feuille. The boekske (lit. 'booklet') may have a sugar finish and may be square.
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A tompoes or tompouce is a pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema.
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Mămăligă în pături (layered mămăligă, literally "mămăligă in blankets") is a traditional dish from the Maramureș region, in the north of Romania. The dish is made up of many layers of mămăligă alternating with layers of sour cream (smântână), butter, cheese and eggs like a mille-feuille.
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It is commonly sold in bakeries in Australia and is sometimes referred to as a 'Snot Block' due to the consistency of the custard.Ordering a sanger? Word is there's a snag for the unwary, The Sydney Morning Herald, 1 October 2003 The Australian vanilla slice is probably a version of the 'mille-feuille' which may have originated in France, although this is disputed.Beerden, Joel.
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The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. The Turkish laz böreği is similar, but is made with a type of pudding called muhallebi instead of semolina custard. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people.
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Cheng has appeared on The Late Show with Stephen Colbert making mille-feuille with Stephen Colbert in 2015 to demonstrate exponentials. She was interviewed for the morning magazine show The Morning Shift on Chicago's Public Radio station WBEZ in 2017. She was interviewed by Jim Al-Khalili for The Life Scientific on BBC Radio 4, first broadcast in January 2018. She appeared on the WGBH podcast Innovation Hub in spring 2018.
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Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Chinese dessert soups are typically sweet and served hot. There are also western pastries in China, like mille-feuille, crème brûlée and cheesecake, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.
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The plat principal could include a pot au feu or steak frites. The dessert could be mille-feuille pastry, a macaron, an éclair, crème brûlée, mousse au chocolat, crêpes, or Café liégeois. Some French cheeses with fruits French cuisine is also regarded as a key element of the quality of life and the attractiveness of France. A French publication, the Michelin guide, awards Michelin stars for excellence to a select few establishments.
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In a land far away, the two princes—Richard (of the Custard Kingdom) and the game's main protagonist (prince of the Sablé Kingdom)—have shared a friendly rivalry since they were small children. They often compete, although it usually ends in a tie or close win. In Fencing however, Prince Richard is always the victor. One day a messenger arrives from a small neighboring kingdom, warning the princes that the evil King Delarin has invaded the Mille-Feuille Kingdom and captured the beautiful princess Tiramisu.
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A Thousand Leaves was released on vinyl, CD, and cassette formats on May 12, 1998, by DGC Records. The album cover features an artwork by artist Marnie Weber, which depicts a hamster and Weber herself at age 12 sporting animal horns. According to Moore, the image is a reference to the Unlimited Edition compilation album by German experimental rock band Can. Originally, the album was titled Mille Feuille (French for A Thousand Leaves) and was intended to feature an image of Moore holding a pastry as the cover art.
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Stéphane Graff (born 1965) is a Franco-British, self-taught artist, based in London. His practice focuses on photography and photo-realistic paintings. Having been influenced by the psychoanalytical traditions of Freud and Jung, and scientific methods, Graff, regularly addresses in his work themes of identity, concealment, memory and a secular conception of the sacred. In-depth research led Graff to develop Alter Egos such as the scientist ‘Professore’ and the ethno-botanist Dr Albert Frique. His most extensive bodies of work are the ‘Black Box’ paintings, the ‘Constrictions’ photographic series, and the ‘Mille-Feuille’ paintings, which are made on numerous strips of wood, combining the disciplines of painting and sculpture.
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A formal custard preparation, garnished with raspberries While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word "custard" (crème or more precisely crème moulée, ) refers only to an egg-thickened custard. When starch is added, the result is called pastry cream (, ) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French desserts including mille-feuille (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in Boston cream pie.
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The House of Pacific Relations in general and the House of France in particular promote multicultural goodwill and understanding through numerous annual educational and cultural programs. The House of France participates in city-wide events organized by the House of Pacific Relations in Balboa Park, such as the Ethnic Food Fair, Lawn Program, and December Nights. The Lawn Program features music, dance, traditional costumes, arts, crafts, and traditional French food, such as onion soup, puff pastries and mille-feuille (also known in the US as Napoléon). The Ethnic Food Fair and December Nights, initially called "Christmas on the Prado", feature live entertainment (organ music at the Spreckels Organ Pavilion) and ethnic food.
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In 2015, Hussain appeared in and won the sixth series of The Great British Bake Off which aired from 5 August to 7 October. During the final she baked 16 iced buns in three hours, as well as raspberry-flavoured mille-feuille, to one of Paul Hollywood's recipes, in two hours, and a multi-layered presentation showstopper which took the form of "My Big Fat British Wedding Cake", in a time of four hours. During her acceptance speech, she said: With more than 15 million viewers, the final was the most-watched show of 2015. Her appearance on the show and ensuing popularity with audiences were deemed important steps toward shifting stereotypes about the Muslim community and acceptance about cultural diversity.
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Recipe for "Asparagus in Fragrant Sauce", from La Varenne's, Le Cuisinier françois (1651) quoted in Harold McGee's On Food and Cooking (2004) It also contains the earliest recipe in print for mille-feuille. The cooking of vegetables is addressed, an unusual departure. In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce: "make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle..." La Varenne preceded his book with a text on confitures-- jams, jellies and preserves--that included recipes for syrups, compotes and a great variety of fruit drinks, as well as a section on salads (1650).
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William Curley opened his first shop in Richmond Upon Thames just off the green in 2004, serving a range of chocolates and patisseries. Following the success of Richmond, a second boutique was opened in November 2009 in Orange Square, Belgravia, London. Boasting the same fine selection of chocolates and patisseries as well as home-made ice cream and a brunch menu, William's Belgravia boutique introduced London's first "dessert bars" where customers can sit at the bar and sample a tasting menu of desserts created in front of them by one of William's chefs. Curley’s Belgravia dessert bar featured creations such as Mille-feuille au chocolate - layers of hazelnut daquoise and chocolate cremeaux with an orange sauce, and muscavado ice-cream and then Rhubarbe sable – layers of shortbread sandwiched with rhubarb parfait and topped with berry sorbet ,and rhubarb poached in ginger syrup.
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French colonial rule began in 1896 and introduced a number of innovations to local cuisines. Certain new food names derived from the French language—then the dominant language of the state—became widespread. Baguettes were popularized among cosmopolitan urbanites, as were a variety of French pastries and desserts such as cream horns, mille-feuille, croissants and chocolat chaud (hot chocolate). The French also introduced foie gras, now produced locally,Auzias et al (2009), p. 92 and popularized a dish known in the highlands as composé: a cold macaroni salad mixed with blanched vegetables based on the French macédoine de légumes.Chan Tat Chuen (2010), p. 51 The French established plantations for the cultivation of a variety of cash crops, including not only those already exploited in the 19th century, but new foreign fruits, vegetables and livestock, with varying degrees of success. Tea, coffee, vanilla, coconut oil and spices became successful exports.Campbell (2005), pp. 107–111 Coconut became a regular ingredient in coastal cuisine, and vanilla began to be used in sauces for poultry and seafood dishes.
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In French, the first mention of the appears a little later, in 1749, in a cookbook by : > To make a cake, you take puff pastry, make out of it five cakes of equal > size, & of the thickness of two coins, in the last one you shall make a hole > in the middle in the shape of a Knight's cross, regarding the size you will > base yourself on the dish that you will use for service, bake them in the > oven. When they are baked & cooled, stack them one on the other, the one > with the hole on top, & jams between every cake, [sentence unclear, maybe > referring to covering all sides with jam] & ice them everywhere with white > icing so that they appear to be a single piece; you can embellish it with > some red currant jelly, candied lemon skins & pistachio, you serve them on a > plate. Homemade mille-feuille with fresh strawberries The word is not used again in the recipe books of the 18th century. However, under the reign of Napoleon Bonaparte, several of the fanciest Parisian pastry shops appear to have sold the cake.
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