GNU Webster's 1913
- n. meat from an adult domestic bovine.
- n. meat from an adult domestic bovine
“Terre-aux-boeuf translates to land of oxen or something like that.”
“CLOS DU TUE-BOEUF: The name tue boeuf means kill cow in English might sound more Native American than French, but such is the name of this vineyard estate belonging to the Puzelat brothers.”
“Robert Luthringhausen, whose father is French, provides a Mediterranean menu but includes classic French dishes such as boeuf bourguignon and pot au feu, which reflect his enduring affection for French comfort cuisine.”
“French restaurants within the city limits can prop umbrellas over their tables, uncork a few bottles of wine, chalk the word "boeuf" under their list of specials and pretend, once again, to share the atmosphere of a Parisian cafe.”
“The soup du jour, the boeuf à la mode, and fruits de saison were all made from black market Army rations the cooks had doctored.”
“He sells his iconic cut, the côte de boeuf, for €75 a kilo.”
“Say, a private mansion in Sea Cliff, maybe an ornate ballroom at the Fairmount; everyone dressed to the nines with a reality show-winning chef serving up truffles and boeuf; airbrushed colleagues warmly circled, waving sparklers and slugging back Cristal, burnished by the glow of those unexpected and seemingly good-will rebates of earlier this year and the no-doubt profitable year to come?”
“I attended a Monet cooking class some years ago to watch the preparation of gratin dauphinois, peas a la francaise, daube de boeuf, tarragon carrots, and lemon mousse.”
“When I make boeuf bourguignon and lamb tagine for my closest friends and they eat thirds and clean the platter it's the most delightful thing ever.”
“From the country's famed three-star restaurants to her humble corner bistro serving up comforting plates of boeuf bourguignon or classic steak au poivre with frÃ®tes, the world has come to look on French food as one of the best in the world.”
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