France Cuisine Crossword

QUESTIONS LIST: SEA : Sat used in France that is collected when seawater is trapped in salt marshes and the water evaporates from the sun and the wind., HEBESDEPROVENCE : Herb mixture that includes basil, bay leaf, marjoram, lavender, rosemary and thyme, WHOLE : Fish is usually purchased this way including the heads to identify the type of fish purchased., MORELS : A type of mushroom with a smoky, earthy, and nutty flavor., HAUTE : A historic french cooking with elaborate and rich dishes that call for lots of butter and cream that are labor intensive and most suited for trained chefs., LEEKS : Plant related to the onion with an elongated, cylindrical bulb., ASPARAGUS : This white vegetable lacks chlorophyll because the stems are buried under mulch, depriving the plant of sunshine., MISEENPLACE : A french word that is often used in America that means "putting everything in place"., MODERN : This type of French cuisine is lighter, using more vegetables and fewer high-fat ingredients, with simpler techniques and shorter cooking times, as well as an emphasis on ingredients that are seasonal and fresh., MARIEANTOINE : A prominent chef who created the "mother sauces".