bouchee a la reine

Summary

bouchee a la reine is known by 4 alternative names across languages and contexts.^[1]

Key Facts

• bouchee a la reine is credited with the discovery of Vincent La Chapelle^[2].
• bouchee a la reine is credited with the discovery of Nicolas Stohrer^[3].
• bouchee a la reine is credited with the discovery of Marie-Antoine Carême^[4].
• bouchee a la reine's image is recorded as Bouchée à la Reine.JPG^[5].
• bouchee a la reine's made from material is recorded as white sauce^[6].
• bouchee a la reine's made from material is recorded as croustade^[7].
• bouchee a la reine's made from material is recorded as mushroom^[8].
• bouchee a la reine's made from material is recorded as chicken as food^[9].
• bouchee a la reine's made from material is recorded as Quenelle^[10].
• bouchee a la reine's made from material is recorded as puff pastry^[11].
• bouchee a la reine's made from material is recorded as sweetbread^[12].
• bouchee a la reine's subclass of is recorded as meat pastry^[13].
• bouchee a la reine's subclass of is recorded as vol-au-vent^[14].
• bouchee a la reine's part of is recorded as cuisine of Lorraine^[15].
• bouchee a la reine's Commons category is recorded as Bouchée à la Reine^[16].
• bouchee a la reine's pronunciation audio is recorded as LL-Q150 (fra)-GrandCelinien-bouchée à la reine.wav^[17].
• bouchee a la reine's country of origin is recorded as France^[18].
• bouchee a la reine's Google Knowledge Graph ID is recorded as /g/1z44y4ycc^[19].
• bouchee a la reine's TasteAtlas ID is recorded as bouchee-a-la-reine^[20].

Body

Works and Contributions

Credited discoveries include Vincent La Chapelle^[2], a chef^[21], 1690–1745^[22], of France^[23], specialised in cooking^[24]; Nicolas Stohrer^[3], a pastry chef^[25], 1650–1789^[26], of France^[27]; and Marie-Antoine Carême^[4], a chef^[28], 1784–1833^[29], of France^[30], specialised in gastronomy^[31].

Why It Matters

bouchee a la reine is known by 4 alternative names across languages and contexts.^[1]