a store where pork products, as hams, sausages, and pâtés are sold.
the items sold in such a store.
cooked cold meats
a shop selling cooked cold meats
1858, from French charcuterie, literally “pork-butcher’s shop,” from charcuter (16c.), from obsolete char (Modern French chair) cuite “cooked flesh,” from chair “meat” (Old French char, from Latin carnem; see carnage) + cuit, past participle of cuire “to cook.” Cf. French charcutier “pork butcher; meat roaster, seller of cooked (not raw) meat.”
a pork butcher.
a variety of beet, Beta vulgaris cicla, having leaves and leafstalks that are used as a vegetable. noun a variety of beet, Beta vulgaris cicla, with large succulent leaves and thick stalks, used as a vegetable Also called Swiss chard, leaf beet, seakale beet n. 1650s, from French carde “chard” (14c.), perhaps via Provençal, from […]
Jean Baptiste Siméon [zhahn ba-teest see-mey-awn] /ʒɑ̃ baˈtist si meɪˈɔ̃/ (Show IPA), 1699–1779, French painter. Pierre Teilhard de [pyer te-yar duh] /pyɛr tɛˈyar də/ (Show IPA), Teilhard de Chardin, Pierre. noun Jean-Baptiste Siméon (ʒɑ̃batist simeɔ̃). 1699–1779, French still-life and genre painter, noted for his subtle use of scumbled colour
a white grape used in winemaking. a dry white wine made with this grape. noun (sometimes not capital) a white grape originally grown in the Burgundy region of France, and now throughout the wine-producing world any of various white wines made from this grape n. type of wine, 1907, from French chardonnay, originally the type […]