1. Béarnaise Sauce is made with egg yolks, white wine and butter and is often served atop vegetable dishes such as asparagus or artichokes or meat and fish dishes. It often uses tarragon, shallots, chervil and red wine or vinegar to give it its distinctive taste. The origin is disputed but the most popular theory seems to be which of the following? Josephine de Beauharnais who asked for it. The connection with bears in the Alps. The connection with King Henry IV who was born in Béarn therefore the “grand béarnais”. The butter in the sauce, or “beurre” in French.

2. If you see chicken with a cream sauce flavored with paprika and pink pepper from Hungary, what might it be called in French? Au goulasch A l’impératrice À l’archiduc Au prince de Hongrie

3. If you are dining in a fine French restaurant and you order this deluxe version of a decadent soufflé made with cream, dried fruit soaked in Eau-de-vie from Danzig or kirsch with little specks of glittering gold in it, and topped with fresh strawberries, which of these illustrious names goes with it? Louis XVI Du Berry Rothschild Marie Antoinette

4. Another French dish that is prepared with incredibly expensive ingredients was named for the star for whom it was prepared. Which of these opera stars inspired the recipe for tournedos using filet mignon, foie gras, rare black truffles, garlic, olive oil, croutons and Madera sauce? Verdi Puccini Melba Rossini

5. We could say that this is a teen disaster that became one of the most famous recipes in the history of fine French cuisine. However, the teen wasn’t working at a fast food but in the Café de Paris in Monte Carlo. Edward VII Prince of Wales was visiting that night when suddenly the waiter’s pan caught on fire with the liqueur and the crepes were flambéed. The young man found it so delicious that he served it to the Prince and it became a favorite. As a young woman was present, the waiter named it for her. What was her name? Suzette Caroline Antoinette Princesse

6. Legend has it that the classic French whipped cream or Chantilly was invented from a culinary accident under the auspices of the great chef Vatel. Why is it called crème Chantilly? Because the cream separates and resembles Chantilly lace Because it was in Chantilly that the first pressurized can of whipped cream was made in the early 1970s. Because it was the favorite dish of the Marechal Joffre during WWI who lodged there. Because Vatel was the chef for the Prince de Condé whose chateau was in Chantilly.

7. One of the classic sauces or preparations in French cuisine is “Marengo”, i.e., “Poulet Marengo” or a chicken fricassee cooked in this sauce. For whom was this classic recipe prepared based on tomatoes, olive oil, garlic, parsley, egg, mushrooms, crayfish, white wine or cognac and croutons as a garnish? Napoleon Emmanuel II Verdi Garibaldi

8. No French cuisine quiz would be complete without tackling this sticky wicket of a question. Which of these theories has never been proposed for the origin of the word mayonnaise? It was created in the month of May. It was named to commemorate a battle for ‘Mahon’ the port city on the island of Minorca where this occurred in 1756 at the beginning of the seven years war. The banquet was in honor of the Duc of Richelieu. It comes from ‘manier’ to ply, to bend, to mix. It was named for an old French word for egg yolk or ‘moyen’.

9. Any sauce that is derived from juices of fruit or vegetables pureed and now extended to seafood or what was called‘bisque’ prior to this is called a “Coulis’. Why is it named coulis? “Couler” means to pick as in fruit or vegetables in French “Couler” means to run or flow for liquids in French “Coulis’ means that the sauce is served at a cool temperature “Coulis” is from ‘cull’ when you cull the good fruits or vegetables out.

10. For auspicious occasions like weddings, baptisms and communions, many French have a ‘piece montée’ instead of a cake which is a construction made of “choux de patisserie à la crème”, or puff pastries. What is the most common shape of ‘piece montée’ encountered at French festivities? A piled cone or pyramid shape Rectangular shape Boat shape Flat cylinder or traditional cake shape