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These examples may contain colloquial words based on your search. See examples translated by eaglet Noun 10 examples with alignment. See examples translated by Hawk Noun 3 examples with alignment.
See examples translated by L'Aiglon 19 examples with alignment. The eaglets are in their nest.
Check availability Best Prices Guaranteed. Learn more and compare subscriptions. The owners and chef introduced themselves which was a nice touch. It is clearly the best Restaurant in Pontivy and possibly in Morbihan. Sound Mix: Mono. Filter reviews.
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Get our free widgets. Escargots bourguignonne is nothing but snails with bourguignonne sauce — and a very delicious dish, too.
Kindle Price: inclusive of all taxes includes free wireless delivery via Amazon Whispernet. Sold by: Amazon Asia-Pacific Holdings Private Limited. EDMOND ROSTAND (), dramaturge, poète et essayiste français, né à Marseille, fils de l´économiste Eugène Rostand et petit fils d´un maire de la.
Moules mariniere are mussels with mariniere sauce, a sauce made of white wine, pure cream and — but you'll have to ask John Denier, the chef, as to its remaining ingredients. We don't know whether it is the mussels or the sauce that makes this dish so highly palatable. The pate de foie gras — paste of goose liver — at L'Aiglon is something you'll rave about; but the poulet belle meuniere — chicken with "'beautiful" meuniere sauce — is even better.
Omelette au fromage is a cheese omelette, and crevettes mariniere are shrimps with mariniere sauce — as good as any you'll get this side of Paris. The Bearnaise sauce served with the filet mignon — tenderloin steak — is an appetizing concoction of melted butter, yolk of egg, meat jelly and herbs, making your filet mignon a delightful adventure in eating. All these dishes are popular in the cafes of Paris and are typically French. And there are others — frogs' legs, Chateaubriand thick rump steak, served with mushrooms , and lamb chops Maison d'Or.
Also you will find here that popular fish, English sole, imported in ice from overseas, as well as deep sea trout with marguery sauce. Creole cookery, too, has its place in the L'Aiglon cuisine — pompano papillate and Creole gumbo, being two of the outstanding items.
He came to Chicago, however, and worked with Gaston Alciatore in the management of the restaurant in South Michigan Boulevard which bears the same name as the New Orleans institution. Then he went in business for himself, opening up L'Aiglon on the near north side.
His knowledge of Creole cookery, therefore, is quite what it should be, but it is his French dishes that draw the crowds, for Teddy first obtained his training as a caterer in the best cafes of Paris and London before he came to the United States. Too expensive for the bohemians of Tower Town, in which it is located, L'Aiglon is patronized largely by the fashionables of the Gold Coast, sleek well-dressed businessmen from the Loop, and celebrities from the stage and the opera.
Teddy Majerus didn't think it would be ethical to give us the names of some of his better-known patrons, so you'll have to visit L'Aiglon some evening and find out for yourself. You'll probably have as hard a time as we did in trying to discover "who's who" among the patrons. For the Siamese Twins have nothing on this restaurant, architecturally speaking.