Breakfast And Lunch

A genoise cake batter is used. The flavor is like, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste. The term madeleine, used to describe a small cake, seems to appear for the first time in France in the middle of the 18th century. In 1758, a French retainer of an Irish Jacobite refugee in France, Lord South well, was said to prepare "cakes à la Madeleine and other small desse

Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar, and syrup to create a custard-like puree. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The oldest known recipe dates to 1892 

Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies 

Eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day

My theory about the Omelette is that since it has a very delicate, moist texture, the garniture shouldn't be inside but rather the outside of the Omelette so that it retains its delicate texture in each bite while the garniture is enjoyed as an accompaniment.

Quiche is a French tart consisting of pastry crust filled with savory custard and pieces of cheese, meat, seafood, or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. 

Eggs Benedict is a common American breakfast or brunch dish. It was popularized in New York City

Is a single, bite sized. Amuse bouche are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef’ style 

Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels.)  

A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels.  

The Chef once consider as a domestic servant is now considered more as an artist and a skilled craft person  

Caviar is considered a delicacy and is eaten as a garnish or a spread.

Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancients’ civilizations.