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" ... I absolutely love your stuff and give your product and your efforts my deepest appreciation. Space Gem was the first gelée I’ve truly enjoyed eating because they doesn’t come across my palate as gritty or too sticky against my fragile dental work. I cannot eat caramels or chew gum for this reason. Her flavors are so well amalgamated in their individual profiles and they really get me chilled. After each tiny nibble comes tangles of flavors. Each little gem is reminiscent of fine French confiture. ... "
" ... Of course, other top chefs had to follow suit, like the late, globetrotting French chef Joël Robuchon, who has opened a series of casual restaurants called L’Atelier in Paris, London, Tokyo, Las Vegas, and New York, offering a menu of delicacies like sea urchin en gelée with cauliflower cream right along with his “Le Burger,” made with beef and foie gras and lightly caramelized Bell peppers, which you eat at a counter, just as you would at White Castle or Howard Johnson’s. ... "
" ... Pink grapefruit gelée and granite at abcV. ... "
" ... Warm risotto. Separately, warm veal demi-glace seasoned with a few drops of black truffle juice. Make a “salad” of apple gelée, diced apple, chopped toasted hazelnuts, and celery leaves—then season with salt and hazelnut oil.Plate by placing a spoonful of hot “risotto” in the center of a warmed bowl. Carefully spoon a small amount of truffled veal jus around risotto then add a spoonful of “salad” over it. Finish by shaving fresh black truffle over the top. ... "
" ... We began our meal with a bite of wafer with whipped Vacherin cheese and a little bon bon with honey mustard and saffron. Small ravioli of beef were dotted with Swiss farmed sturgeon caviar and a gelée of ginger and cucumber, followed by the delightful l’omble chevalier sausage in a deeply flavorful court-bouillon flavored with fennel and dill. Fried goujonettes of lotte were lavished with a shrimp sauce. All the fish had that remarkable, singular flavor of their species that is a rarity on this side of the Atlantic when European fish are flown in. ... "