Pietro's is an Italian restaurant chain from japan with Italian and Japanese flavoured pastas. prawns, mussels, salmon, and squid on top of a tomato-flavoured rice base, covered in a Bechamel sauce and run through a broiler.

Originally uploaded by cannelle-vanille

Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons. A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.

Originally uploaded by sughr

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. Not all species of land snail are equally edible, and many are too small to make it worthwhile to prepare and cook them. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum.

Beef Burgundy or boeuf à la bourguignonne is a well known traditional French recipe. It is a stew prepared with beef braised inred wine, traditionally redBurgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, withpearl onions and mushroomsadded towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.