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" ... 5. Bistro menus change their specials daily—depending on which region the owner comes from, it might be cassoulet on Monday, choucroute on Wednesday, or bouillabaisse on Friday—but the basic menu is always pretty much the same in season, so that each dish has been perfected by long practice, day after day, six days and nights each week. So, even if one bistro’s onion soup gratinée doesn't taste quite like another’s, it will always taste the same in each. The crisp-skinned roast chicken will always be from an impeccable source, the frites cut fresh, the snails will always arrive sizzling in their shells with an intense perfume of garlic and parsley. The filet of sole will be sautéed then lavished with brown butter as it leaves the kitchen. The tarte Tatin will be abundant with soft apples, thick with caramel and mounded with crème fraîche. ... "
" ... A roasted lamb loin in a classic crust was the meat course, with a hearty bean cassoulet, grilled asparagus, smoked eggplant and the acidity of an Amalfi lemon—a dish somewhat out of character and a bit heavy in texture. ... "
" ... TO GO WITH AFP STORY BY REMY ZAKA A photo taken on March 4, 2016 shows ingredients of the cassoulet ... [+] displayed in the kitchen of Jean-Claude Rodriguez, head chef of the Chateau Saint Martin restaurant in Carcassonne. Despite the duck crisis, the cassoulet, the first French dish consumed in France, wants to defend a tradition born, according to the legend, during the Hundred Years' War in Castelnaudary (Aude), and conquered a place in world gastronomy. / AFP / REMY GABALDA (Photo credit should read REMY GABALDA/AFP via Getty Images) ... "
" ... This French-inspired cassoulet is a huge hit at Granny Ogle's Ham 'n' Beans in Dollywood. ... "
" ... “You have this intense voluptuous heat from the shower (or the cassoulet, if that’s what you’re eating); the acid and cold temperature are refreshing and the depth of flavor and bigger bodied texture does not have trouble competing with a hearty or fatty winter foods that are slow- or fire-cooked.” ... "