Description | Food | % Correct |
---|---|---|
Thin pancake | Crêpe | 97%
|
Flaky, buttery, crescent-shaped pastry | Croissant | 86%
|
Elongated loaf of French bread | Baguette | 85%
|
Cooked snails | Escargot | 84%
|
Communal pot of melted cheese | Fondue | 82%
|
Custard topped with a thin crust of burned sugar | Crème Brûlée | 77%
|
French word for French fries | Frites | 77%
|
Spreadable meat product, often made with liver | Pâté | 68%
|
Stewed vegetable dish of Provence (and subject of a Disney movie) | Ratatouille | 67%
|
Fattened goose liver | Foie gras | 59%
|
Popular soft cheese of Normandy (hint: starts with C) | Camembert | 54%
|
Salad with tomatoes and hard-boiled eggs named after the city of Nice | Salad Niçoise | 49%
|
Emulsion of oil, egg yolks, and vinegar | Mayonnaise | 48%
|
Soup with a meat and onion base, topped with cheese | French Onion | 46%
|
Beaten eggs folded around a filling | Omelette | 45%
|
Flaky pastry with dark chocolate inside | Pain au Chocolat | 39%
|
Ganache between almond meringue cookies | Macaron | 33%
|
Very similar to the above, but with garlic | Aioli | 31%
|
French sausage popular in Cajun cuisine | Andouille | 22%
|
Almond sponge cake remembered fondly by Proust | Madeleine | 21%
|
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