There's no main course, and when the meal is over, you're still waiting for something serious to eat. The movie is a collection of random sketches in the service of no dominant idea. There are some wonderfully absurdist moments in Mr. Blier's farce ''Menage,'' including a scene in which a pair of rich, bored Parisians help the burglars who are ransacking their apartment, but ''Menage'' is more truly absurdist when its characters think they're being most logical.
The people played by Mr.
Depardieu, Mr. Blier and Mr. Carmet in ''Buffet Froid'' aren't especially logical, and they're too self-aware and too inclined to self-pity to be either believable or funny. At Public Theater, Lafayette Street. Running time: 95 minutes. This film has no rating. Alphonse Tram Gerard Depardieu; Inspector Bernard Blier; Murderer Jean Carmet; Widow Genevieve Page; Accountant Please upgrade your browser. See next articles. Mirabelle f small yellow plum. Moelle f marrow. Moelleux adj soft, mellow. When referring to wine: sweet.
Morue f fresh or salt cod. Mouillette f a finger of toasted bread, usually spread with butter, to be dipped into a soft-boiled egg. Moule f mussel. Moutarde f mustard. Muscade f nutmeg. Myrtille f blueberry. N Navet m turnip. Also: a bad movie. Noisette f hazelnut. Noix f walnut. Noix de coco f coconut. Nougatine f a crunchy mixture of caramel and chopped almonds, often used in pastries as a layer or as a decoration. O Oeuf m egg. Oie f goose. Oignon m onion. Onglet m hanger steak. Orangette f a chocolate confection in which a strip of candied orange rind is dipped in dark chocolate, sometimes with chunks of almonds.
Orge m barley. Ortie f nettle. Oseille m sorrel. Oursin m sea urchin. P Pain m bread. Pain de campagne m rustic bread. Literally: country bread. Pain perdu m French toast, i. Pain polaire m a soft, flat round of bread with dimples from Sweden. Palombe f wood pigeon. Palourde f clam. Pamplemousse m grapefruit.
Panais m parsnip. Panisse m a fried chickpea flour patty. Papillote f a technique in which ingredients fish, most often are wrapped in foil or parchment paper and baked in the oven. Patate douce f sweet potato. Also: pastry shop. Literally: paving stone. Peau f skin.
Persil m parsley. Petit beurre m a crisp, rectangular butter cookie. Petit gris m a small snail. Petit pois m pea. Petit suisse m fresh unsalted cheese sold in small cylindrical cartons. Pichet m pitcher, jug. Pignon de pin m pine nut. Piment m chili pepper. Pintade f guinea fowl.
Piperade f stewed bell peppers, tomatoes, and onions combined with scrambled eggs; a specialty from the French Basque country. Pistache f pistachio. Pistou m a paste made of basil, olive oil, garlic, and sometimes cheese, equivalent to the Italian pesto.
Plat m dish, or main dish. Plat principal m main dish. Plateau m platter. Poire f pear. Poireau m leek. Pois chiche m chickpea. Pois gourmand m snow pea. Poisson m fish. Poisson de mer m seawater fish. Poitrine f breast, or, for pork, belly. Poivre m pepper.
Statistics and meaning of name Froid
Poivron m bell pepper. Pomme f apple. Pomme de terre f potato. Literally: earth apple. Pommes sarladaises f. Porc m pork. Pot-au-feu m a stew of beef with carrots, onions, turnips, and leeks. Potimarron m winter squash with a delicate chestnut flavor. Potiron m pumpkin. Poulet m chicken. Poulpe m octopus. Pounti m also: pountari a terrine of pork, swiss chard, and prunes; a specialty from Auvergne. Pourboire m tip. Pousse f sprout, or young leaf. Praire f clam. Praline f a paste made of ground caramelized nuts and chocolate.
Praline rose f a sugar-coated almond with a pink coloring; a specialty from Lyon. Prune f plum. Q Quenelle f an oval dumpling, classically flavored with pike, served poached or baked.
Quetsche f an oval plum with purple skin and green flesh. Queue f tail. R Radis m radish. Raifort m horseradish. Raisin m grape. Rascasse f rockfish. Ratatouille f a vegetable stew made with tomatoes, zucchini, eggplant, peppers, onions, herbs and olive oil; a specialty from Provence. Ratte f a small, nutty potato, similar to the fingerling potato. Reine claude f a round, green-skinned plum. Literally: Queen Claude. Ris pl, m sweetbreads, of veal or lamb. Riz m rice. Riz au lait m rice pudding. Rognon m kidney. Roquette f rucola or arugula, a peppery and tangy spear-leaved salad green.
Rouge adj red. Rouget m goatfish, or red mullet. Rouget barbet m red mullet. Rouleau m roll. S Sabayon m a sweet, whipped sauce flavored with wine. Saignant adj rare. Saint-jacques or Coquille Saint-Jacques f sea scallop. Saint-Pierre m John Dory.
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- IIR - International Institute of Refrigeration / IIF - Institut International du Froid.
Salon m 1: living-room. Sarrasin m buckwheat. Saucisson m dry sausage. Sec adj dry. Seiche f cuttlefish. Seigle m rye. Selle f saddle.
Sirop m syrup. Sommelier m a member of the wait staff of a restaurant who specializes in wine. Speculoos m crunchy cinnamon and cassonade cookie from Belgium. Sucre m sugar. Sucre de canne m cane sugar. Sucre roux m brown sugar. Supion m small squid. T Tapenade f green or black olive paste. Tartare m a dish that involves a raw ingredient, chopped or diced finely, and seasoned. Tarte tatin f fruit pie traditionally made with apples baked with the crust atop the fruit, but flipped before serving. Tartine f originally, a slice of bread, toasted or not, with something spread on it, usually eaten for breakfast.
Terrine m a preparation of meat, fish or vegetables, cooked or assembled in an earthenware dish and served cold, in slices. Thym m thyme. Timbale f tumbler, can be used for any dish served in a small cup, or shaped like a small cup. Tisane f herbal tea. Topinambour m Jerusalem artichoke. Torchon m dishcloth. Tourte f a savory pie with a top crust.
Also: a loaf of rustic bread. Tourteau m large crab. Tranche f slice. Tresse f braid. Truffe f truffle. Truite f trout. V Vacherin m an ice cream and meringue cake. Vapeur f steam. Veau m veal.
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Vergeoise f a soft brown or light brown sugar made from sugar beets, and a specialty from Belgium. Verre m glass. Verrine f a ball jar used in canning. Viande f meat. Vigneron m winemaker. Vinaigre m vinegar. Vinaigre balsamique m balsamic vinegar. When a Jewish prince is betrayed and sent into slavery by a Roman friend, he regains his freedom and comes back for revenge. A private detective takes on a case that involves him with three eccentric criminals, a gorgeous liar, and their quest for a priceless statuette.
Fred Dobbs and Bob Curtin, two Americans searching for work in Mexico, convince an old prospector to help them mine for gold in the Sierra Madre Mountains. A television network cynically exploits a deranged former anchor's ravings and revelations about the news media for its own profit. A naive man is appointed to fill a vacancy in the United States Senate. His plans promptly collide with political corruption, but he doesn't back down. A private detective hired to expose an adulterer finds himself caught up in a web of deceit, corruption, and murder.
Luke Jackson is a cool, gutsy prisoner in a Southern chain gang, who, while refusing to buckle under to authority, keeps escaping and being recaptured. The prisoners admire Luke because, as Dragline explains it, "You're an original, that's what you are! Perhaps one of the last of the chain-gang movies until it was briefly shown in the beginning of 's "O, Brother Where Art Thou? You hear more about the story and about Paul Newman than you usually hear about the cinematography, but it's good and this movie should be seen in widescreen.
It was offered as such even on VHS.