Raviole du Dauphiné
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Ravioles du Dauphiné, also known as Ravioles de Romans, are a French regional speciality, similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and wa
Plaque of raw ravioles
Raviole bake
Prepared ravioles
Gratin de Ravioles
French cuisine
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French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of
A nouvelle cuisine presentation
French haute cuisine presentation
French wines are usually made to accompany French cuisine.
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants, including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410.