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Point totals
Asked
Open questions
Answered
Asked | Open questions | Answered
Points Date Pair Term / Answer given Level Status Gloss
- Feb 27 '12 eng>fra Et voilà ! Et le résultat est là! pro closed no
- Nov 29 '11 eng>fra optional service charge au choix pro closed ok
- Oct 24 '11 fra>eng feuille silicone ajouré decorated silicone sheet pro closed ok
- Oct 12 '11 eng>fra pineapple-laced slush granité d'ananas pro closed no
- Oct 10 '11 eng>fra accoutrements accessoires pro closed ok
- Sep 7 '11 fra>eng incontournable The classic pro closed ok
- May 24 '11 fra>eng en écaille de chorizo (dressed) with scale-shaped chorizo pro closed ok
- Nov 9 '10 fra>eng ...le semainier sont toujours de mise, if it is still the custom to have .... and weekly menus pro closed no
- Nov 8 '10 fra>eng Feuilleté Jurassien Feuilleté Jurassien pro closed ok
- Oct 5 '10 fra>eng Croquant de mousses au chocolat noir et blanc white and dark chocolate croquant mousse pro closed no
- Sep 30 '10 fra>eng cul de lapin rabbit saddle and thighs pro closed ok
- Jun 28 '10 eng>fra crunch product croquets pro closed no
4 Jun 28 '10 fra>eng vierge de légumes (raw) vegetable salad pro closed ok
- Jun 23 '10 fra>eng assiette gourmande gourmet platter pro closed ok
- Jun 2 '10 fra>eng mijotée de légumes simmered vegetables pro closed ok
4 May 19 '10 eng>fra bakery cream crème patissière pro closed ok
- Apr 23 '10 fra>eng faire 2 tours roll or fold twice pro closed no
- Feb 4 '10 eng>fra real dairy véritable glace faite à la crème (fraîche) pro closed no
- Apr 24 '09 eng>fra meal supplies apport alimentaire pro closed no
- Dec 4 '08 fra>eng Au plaisir de faire plaisir Looking forward to pleasing you pro closed ok
- Aug 27 '08 fra>eng laisser pétrir la pâte knead or let it rest/rise pro closed ok
Asked | Open questions | Answered