In 1799, when French troops near Rosetta, Egypt, discovered an ancient basalt slab carved with hieroglyphs, little did they know it would provide the key to unlocking the mysteries of an ancient civilization. This History Channel presentation reveals the saga of the Rosetta stone — from its discovery and the many failed attempts to decode it to the deciphering of its text more than two decades later by Jean Francois Champollion.

Master Pastry Chefs and Founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, MOF make their Apple Cranberry Tart, as demonstrated on CLTV, using Plugrá European-Style Butter and King Arthur Flour. Enjoy this classic tart with a Wolfberger Crément dalsace. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.

haha this was when i was practising for my exams back in june

French soldiers engage Taliban. One Soldier was killed in his VAB (armored vehicle) by a rocket. More Military Videos: shock.military.com

Learn French with free weekly podcasts from the Radio Lingua Network. This Video Extra is for episode 11. The full video can be downloaded as part of the bonus materials for the podcast. More information at www.coffeebreakfrench.com

Sweet

Thick blueberry French toast with a sweet cream Blueberry filling, topped with mixed berries and a scoop of vanilla gelato

Ricotta pancakes with honeycomb butter and a scoop of vanilla gelato

White chocolate, raspberry and banana bread, spread with sweet cream cheese

Gingerbread waffles with apple peach compote and a scoop of vanilla gelato

Chocolate Croissant French Toast served with vanilla gelato and fresh strawberries, dusted with icing sugar (2 slices)

Orange buttermilk scones, buttered, with raspberry jam and whipped cream (2)

Freshly baked buttery croissant with marinated strawberries and banana, served with natural Greek yoghurt and honey

Apple and Cinnamon pancakes with caramelised mascarpone cheese

Eggs

Baked Turkish Eggs (eggs, feta, cheese, semi dried tomatoes, and spinach) with toasted herbed Turkish bread

Eggs Benedict- poached eggs, bacon, avocado and spinach over toasted buttered Turkish bread, drizzled with creamy Hollandaise sauce

Crepes Brie Cheese Lorraine- 2 French crepes filled with scrambled egg, cream, Brie cheese, eschallot, and bacon, served with Asparagus Vinaigrette

Egg, cheese and bacon pie, served with asparagus vinaigrette

St. Claire Cheese French Toast stuffed with egg, fried mushroom, and leek, wrapped in
crispy bacon

From the Grill

Freshly baked buttery croissant grilled with leg ham and tasty cheese

Pancetta, avocado, spinach leaves and Brie cheese grilled on sourdough Panini with tomato
and onion sauce

Tender barbecued chicken, pesto, sundried tomatoes and mozzarella cheese grilled on freshly baked Turkish bread

Deluxe Breakfast

Baked herbed ricotta with marinated chicken skewers wrapped in bacon, roasted vine-
ripened tomatoes and 2 fried eggs, served with herb bread grilled with cheese and rocket leaves, , all drizzled with balsamic vinegar and olive oil

Grilled eye fillet steak wrapped in bacon with garlic butter and red wine jus, served with 2
poached eggs and spinach leaves

Eye fillet steak filled with eggs baked with pancetta, basil, cream, tomato and mozzarella cheese

Lifestyle Choice

Poached Tasmanian Atlantic salmon with asparagus vinaigrette and freshly baked bread

Char grilled mango cheeks served with natural honeyed Greek yoghurt

Zucchini and haloumi fritters served with dill yoghurt dressing, garnished with rocket leaves and lemon wedges

Tuna, avocado and cheese grilled on an English muffin

Lunch /Dinner Menu

Salads

Caesar Salad- tender barbecued chicken and diced bacon with hard-boiled eggs, cos lettuce, parmesan cheese shavings served with our famous Caesar Salad dressing

Greek salad

Pumpkin and Pine Nut Salad- Barbecued pumpkin, toasted pine nuts, Danish feta and avocado with mixed greens, served with creamy French-style mayonnaise and lemon juice, accompanied by a fresh buttered bread roll

Prawn, feta and avocado green salad with mango dressing

Soups (ask for the “soup of the day”)

Minestrone soup with pasta, bacon and beans

Pea and ham soup

Beef, vegetable and pearl barley soup

Cauliflower, potato and bacon soup

Fresh butternut pumpkin soup

Sides/Light meals

Polenta and Goats’ cheese fries

Lemon and garlic potato wedges with lemon tartare

Kipfler Potatoes- Rosemary and garlic Kipfler potatoes cooked in butter, topped with feta, watercress and lemon vinegar dressing

Mediterranean bread bake- crispy bacon, cherry tomatoes, feta cheese, and scrambled eggs with cream and milk baked with crisp Turkish bread wedges

Pasta

Fettuccine Boscailola- pan fried veal and fettuccine in a creamy bacon, mushroom and semi dried tomato sauce

Pollo Polpettine- chicken, spinach, pine nut, and feta cheese meatballs tossed with spaghetti in a creamy garlic and white wine sauce

Beef stroganoff- mushrooms, beef and cherry tomatoes in a cream-based stroganoff sauce,
served on fettuccine with asparagus vinaigrette and herbed bread grilled with cheese and
olive oil

Linguine Aglio Boreale- garlic prawn, lemon, and feta tossed with fresh linguini, served with semi-dried tomato bruschetta and green salad with balsamic vinaigrette

Gnocchi Alla Griglia Ricotta- broiled ricotta gnocchi in tomato red wine sauce with eggplant rollatini (eggplant slices rolled around cheese and herbs)

Traditional Spaghetti Bolognaise with a splash of cream

Fettuccine Pollo Avocado-fresh al dente linguine, cream, chicken, avocado, bacon, pine nut, semi dried tomato and pesto sauce

Canneloni Semplice – Chicken, beef and spinach baked inside traditional cannelloni, served with creamy white wine sauce with a dash of Napoli

Rice

Pollo Risotto con Parmigiano- chicken, pumpkin and pine nut risotto infused with white wine and parmesan cheese

Risotto Aglio Boreale- garlic prawn risotto infused with white wine and parmesan cheese, served with crusty warm herbed bread
Arranccini Risotto Balls- Creamy Arborio rice rolled with mozzarella cheese and bacon,
served with a mild Napolitano sauce

Beef

Beef Wellingtons- Eye fillet steak topped with a slice of bacon, a fried egg and cheese encased in puff pastry, served with a mushroom and white wine sauce

Prime Rib Steak, avocado, bacon, and Swiss cheese sandwich on grilled Sourdough garlic parmesan

Opera Lirica Blue Cheese- blue cheese-crusted filet mignon in red wine sauce, served with creamy spinach mash and steakhouse chips

Beef with red wine, vanilla and cherry sauce and boiled potatoes

Manzo Arrosto- Pancetta-wrapped tender roast beef basted with red wine, garlic, olive oil and balsamic vinegar, served with butter Yorkshire puddings and roasted vegetables, and drizzled with gravy
Lamb

Souvlaki- Lamb souvlaki marinated in lemon juice, mint, olive oil and fresh herbs, topped with basil pesto, served with garlic and Greek yoghurt dipping sauce, toasted parmesan oregano pita bread and olives

Osso Bucco- Braised herbed lamb shanks in a red wine sauce, topped with lemon zest, rosemary and garlic, served with creamy mashed potatoes and fresh bread

Veal

Bavarian veal- Tender veal seasoned with salt, pepper and mustard, rolled up with egg and bacon, fried in butter and sautéed with onion and beef bouillon, served in a tomato and red wine sauce with mashed potatoes

Chicken

Mooloolaba Chicken- Tender chicken breasts and prawns sautéed in butter in a creamy garlic and white wine sauce, served on crusty French bread with bacon and avocado

Carbonara Stuffed Potatoes- Potato skins filled with mashed potato, egg, cream, bacon, chicken, and butter
He still needs to add more pork, seafood and vegetarian options- plus dessert menu!! Also, if you could place a fictional "order" of your favourites from each section, it would give us an idea of market popularity xx
Pollo alla Parmigiana- Tender chicken breast topped with tomato onion sauce, crispy bacon and parmesan cheese, grilled and served with a fried egg and spears of asparagus

Pollo Primavera- Tender chicken breast stuffed with fennel, chestnut and havarti cheese, wrapped in a strip of crispy prosciutto and topped with garlic butter, served with sage and saffron gnocchi and mashed sweet potato , all drizzled with chicken jus and rich gravy

Medaglione- Chicken medallions stuffed with brie cheese and walnuts, served in a blackberry cabernet sauce, accompanied by twice-baked chestnut potatoes

Chicken Casserole Rossetti: Chicken sautéed in butter, cooked with bacon, mushrooms and
leek in a delightfully creamy white wine sauce, served on rice made with chicken broth and
green beans, garnished with cream

Pork

Roasted pork with sage and apple stuffing, herbed potatoes and minted peas served with
rich gravy and white wine jus
Umm FYI, single serving friend, he is opening a restaurant. Not a weight watchers club. Not a health freak’s eat-out.

Most people like sugar. They can eat healthy stuff at home, so why not escape the daily grind when they’re out?

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