include: Beurre d'Ardenne, from Belgium Beurre d'Isigny, from France Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres...

A jambon-beurre (French for 'ham-butter'; pronounced [ʒɑ̃bɔ̃ bœʁ]), also known as a parisien, is a French ham sandwich made of a fresh baguette sliced...

Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter...

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine...

Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading...

The Petit Beurre, or Véritable Petit Beurre, also known under the initials VPB, is a type of shortbread from Nantes, that is best known in France in general...

Beurre monté (French pronunciation: [bœʁ mɔ̃te]) refers to melted butter that remains emulsified, even at temperatures higher than that at which butter...

Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre...

Beurre noir (French pronunciation: [bœʁ nwaʁ]; French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark...

Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar...

Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water. The preparation serves to maintain the butter as an emulsified...

Pot au Beurre may refer to: Rivière Pot au Beurre (île d'Orléans), a tributary of the Saint Lawrence River in Saint-Pierre-de-l'Île-d'Orléans, Capitale-Nationale...

Beurre d'Isigny (French pronunciation: [bœʁ diziɲi]; lit. 'Butter of Isigny') is a type of cow's milk butter made in the Veys Bay area and the valleys...

beurre ("black butter" in Jèrriais) is a type of apple butter, a preserve of apples, that is part of the cuisine and culture of Jersey. Nièr beurre is...

Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque Nationale of the Grand Duchy of Luxembourg. It is sometimes consumed as a...

The Beurré Bosc or Bosc is a cultivar of the European pear (Pyrus communis), originally from France or Belgium. Also known as the Kaiser, it is grown in...

Beurre d’Ardenne (French pronunciation: [bœʁ daʁdɛn]; lit. 'Butter of Ardenne') is a type of butter made in the Ardenne of Belgium from cow's milk. As...

La Cuisine au Beurre is a 1963 French comedy film starring Fernandel and Bourvil. It was one of the most popular films of the year in France. "French Box...

was created by the firm as a rival to a similar French biscuit, the Petit-Beurre. The brand name Leibniz comes from the philosopher and mathematician Gottfried...

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter...

(pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter...

responsible for such operations as tableside boning of fish and mixing of salads. Beurre Maître d'Hôtel, a parsley butter Brigade de cuisine, a formal back-of-house...

Le Beurre et l'argent du beurre is a 2007 documentary film directed by Alidou Badini and Philippe Baqué. The title, which translates to "Butter and the...

The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European pear. The variety was originally...

The Rivière Pot au Beurre is a tributary of the Yamaska River. It flows northeast through the municipalities of Sainte-Victoire-de-Sorel, Sorel-Tracy and...

acquired it as part of its acquisition from Groupe Danone in 2007. The Petit-Beurre biscuit remains the flagship product alongside the Ladyfinger, Champagne...

ISBN 978-0-226-24327-6. Véronique MARTINACHE (30 November 2009). "La France du beurre et celle de l'huile d'olive maintiennent leurs positions" [France butter...

Canada, and Williams elsewhere) 34% Beurré d'Anjou (France, a winter pear commonly called just d'Anjou) 10% Beurré Bosc (France, also known as Kaiser Alexander...

The Best Butter (French: Au bon beurre) is a 1952 novel by the French writer Jean Dutourd. It was published in the United Kingdom as The Milky Way. It...

Type of compound butter Beurre manié – Thickening agent Beurre monté – Melted butter sauce Beurre noir – French butter dish Beurre noisette – Sauce used...