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65-450: A crêpe or crepe ( / k r eɪ p / KRAYP or / k r ɛ p / KREP , French: [kʁɛp] , Quebec French : [kʁaɪ̯p] ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle . Crêpes are usually one of two varieties: sweet crêpes ( crêpes sucrées ) or savoury galettes ( crêpes salées ). They are often served with

130-534: A basilect ), characterized by certain features often perceived as phased out, "old world" or "incorrect" in standard French . Joual , in particular, exhibits strong Norman influences largely owing to Norman immigration during the Ancien Régime (they were perceived as true Catholics and allowed to immigrate to the new world as an example of ideal French settlers). For example the word placoter can mean both to splash around or to chatter which comes from

195-409: A dosa , which often has savory fillings. In Western India, a dish made of gram flour is called "Pudlaa" or "Poodla," with the batter consisting of vegetables and spices. Another variety is called "patibola" and is sweet in taste due to milk, jaggery , or sugar. The injera of Ethiopian / Eritrean / Somali / Yemeni cuisine is often described as a thick crêpe. In Somalia, malawah is very similar to

260-468: A cigar shape and then baked. It is usually enjoyed with a hot drink during the goûter , in France. In Norwegian , crêpes are called pannekake , and in most German regions Crêpes (referring to a wide and flat crêpe, as opposed to the smaller and thicker native Pfannkuchen pancakes). In Swedish , a crêpe is called pannkaka in southern regions while being called plättar in the north. In Danish it

325-634: A comparison can be made, the differences between both varieties are analogous to those between American and British English even if differences in phonology and prosody for the latter are greater. Quebec's culture has only recently gained exposure in Europe, especially since the Quiet Revolution ( Révolution tranquille ). The difference in dialects and culture is large enough that speakers of Quebec French overwhelmingly prefer their own local television dramas or sitcoms to shows from Europe or

390-476: A crêpe. It is mostly eaten at breakfast. In the Philippines , a native crêpe recipe is the daral which is made from ground glutinous rice and coconut milk batter ( galapong ). It is rolled into a cylinder and filled with sweetened coconut meat strips ( hinti ). In Indonesia , Kue leker is a type of Indonesian crêpe. Also, ledre , a rolled banana crêpe from Bojonegoro . In China, Jianbing

455-605: A dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of spring. Crêpes have also long been popular in Japan and Malaysia , with sweet and savory varieties being sold at many small stands, usually called crêperies. In Argentina , Uruguay , and Chile , they are called panqueques and are often eaten with dulce de leche . Various other French foods such as crêpes, soufflés , and quiche have slowly made their way into American cooking establishments. Typically, these franchises stick to

520-410: A few superstitions around the preparation of crêpes for Le Jour des Crêpes. One example involves holding a gold coin (such as a Louis d'or ) or ring in the left hand while successfully flipping a crêpe in a pan with the right hand. It's said to bring a person wealth in the upcoming year (other variations describe a year of good weather). Another version of the tradition involves cooking a crêpe with

585-473: A full non-breaking space is not used before the semicolon , exclamation mark , or question mark . Instead, a thin space (which according to Le Ramat de la typographie normally measures a quarter of an em ) is used; this thin space can be omitted in word-processing situations where the thin space is assumed to be unavailable, or when careful typography is not required. A notable difference in grammar which received considerable attention in France during

650-431: A gold coin on top. Some hide the first crêpe in a drawer instead of eating it for good luck in the coming year. Eating and sharing crêpes with others on Candlemas is another tradition based on popes giving food to the poor every year on February 2. A traditional French proverb describes the tradition of eating crêpes on Candlemas: “manger des crêpes à la chandeleur apporte un an de bonheur” (eating crêpes on Candlemas brings

715-543: A horse or a carriage), the Québécois variety in its informal register tends to use embarquer and débarquer , a result of Quebec's navigational heritage. With the onset of British rule in 1760 , the French of Canada became isolated from that of Europe. This led to a retention of older pronunciations, such as moé for moi ( audio comparison ) and expressions that later died out in France. In 1774,

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780-423: A layer of filling between the layers. Fruits, chocolate, cookies, marshmallow, etc., can be added. Most crêpe cakes are sweet and considered dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15–30 layers, and the crêpes used are very thin and soft. Batters can also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added to

845-406: A popular drink to accompany crêpes. Mille crêpes are a French cake made of many crêpe layers. The word mille means "a thousand," implying the many layers of crêpe. Another standard French and Belgian crêpe is the crêpe Suzette , a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier ), which is lit during presentation. The 49er flapjack is a sourdough crêpe which

910-471: A spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying , baking , or steaming , to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or savoury , often with either sugar or salt added (sometimes both). Many other flavourings such as herbs , spices , fruits , or vegetables may be added to the mixture. Beer is a popular ingredient in batters used to coat foods before frying. One reason

975-662: A strong influence on Quebec French. The phonological features traditionally distinguishing informal Quebec French and formal European French have gradually acquired varying sociolinguistic status, so that certain traits of Quebec French are perceived neutrally or positively by Quebecers, while others are perceived negatively. Sociolinguistic studies conducted in the 1960s and 1970s showed that Quebecers generally rated speakers of European French heard in recordings higher than speakers of Quebec French in many positive traits, including expected intelligence, education, ambition, friendliness and physical strength. The researchers were surprised by

1040-664: A wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed , such as in crêpes Suzette . The French term " crêpe " derives from crispa , the feminine version of the Latin word crispus , which means "curled, wrinkled, having curly hair." In France, crêpes are traditionally served on the Christian holiday Candlemas ( La Chandeleur ), on February 2. On that day in 472, Pope Gelasius I offered crepes as sacramental bread to French pilgrims that were visiting Rome for

1105-536: A year of happiness). Sweet crêpes are generally made with wheat flour ( farine de blé ). When sweet, they can be eaten as part of breakfast or as a dessert . Common fillings include hazelnut cocoa spread , preserves , sugar (granulated or powdered), maple syrup , golden syrup , lemon juice , whipped cream , fruit spreads , custard , and sliced soft fruits or confiture . Savory crêpes can be made with non-wheat flours such as buckwheat . A normal savory crêpe recipe includes using wheat flour but omitting

1170-444: Is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough , which is also a mixture of flour and liquid. Batters are usually a pourable consistency that cannot be kneaded. The batter is most often used for pancakes , light cakes , and as a coating for fried foods. It is also used for a variety of batter breads . The word batter comes from

1235-592: Is a traditional Chinese street food similar to crêpes. It is generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2–3 savory/spicy sauces, and chopped scallions & coriander. Quebec French Canadian French is a common umbrella term to describe all varieties of French used in Canada, including Quebec French. Formerly it

1300-777: Is called pandekager ("pancakes"). In Icelandic it is called pönnukaka. In Finnish a crêpe is called either ohukainen or lettu or lätty or räiskäle. In Greek it is called krepa (Κρέπα). In Dutch it is a pannenkoek or flensje. In Afrikaans crêpes are called pannekoek , and are usually served with cinnamon and sugar. In the Spanish regions of Galicia and Asturias , they are traditionally served at carnivals. In Galicia, they're called filloas and may also be made with pork blood instead of milk. In Asturias, they are called fayueles or frixuelos , and in Turkey , akıtma . In areas of central Europe , formerly belonging to

1365-784: Is found to be distinct from those of other varieties of French: Some recent Quebec French lexical innovations have spread, at least partially, to other varieties of French, for example: On Twitter, supporters of the Quebec separatist party Bloc Québécois used hashtags that align with the syntactic pattern found in hashtags used in French political discourse , rather than adopting the hashtags commonly used by other Canadian parties with similar political positions. For phonological comparisons of Quebec French, Belgian French , Meridional French , and Metropolitan French , see French phonology . These examples are intended not exhaustive but illustrate

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1430-499: Is often called ' Harajuku Crêpes'. In Japan, French crêpes were introduced in the 1970s, and they were only spread with jam and were not very popular. In 1977, Mizuki Ono opened a crêpe shop in Harajuku and, taking inspiration from ice cream monaka , began to sell crêpes with ice cream, whipped cream, and sliced fruit, which became very popular. They were rarely made at home and spread as sweets purchased from street stalls and eaten on

1495-566: Is popular in the United States, getting its name from the popularity of this style of pancake during the California Gold Rush . Because it is similar to a Swedish pancake, the 49er is sometimes served with lingonberry sauce, although most often, it is rolled up with butter and powdered sugar or served open-faced and topped with maple syrup. Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in

1560-782: Is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, it may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, the United States, Britain, Ireland, Germany, Iceland and Russia. Foods that are commonly beer-battered and fried include fish, chips , and onion rings . Batters are used in many cuisines under many names. Tempura in Japan, pakoda and dosa in India, galapong in

1625-653: The Académie française , but are commonly used in Canada and Switzerland. There are other, sporadic spelling differences. For example, the Office québécois de la langue française formerly recommended the spelling tofou for what is in France tofu "tofu". This recommendation was repealed in 2013. In grammar, the adjective inuit "Inuit" is invariable in France but, according to official recommendations in Quebec, has regular feminine and plural forms. Grammatical differences between informal spoken Quebec French and

1690-757: The Austro-Hungarian empire , there is a thin pancake comparable to a crêpe that in Austro-Bavarian is called Palatschinken ; in Hungarian : palacsinta ; and in Bosnian , Bulgarian , Macedonian , Czech , Croatian , Serbian and Slovene : palačinka ; in Slovak : palacinka . In the Balkan countries, palačinka or pallaçinka may be eaten with fruit jam, quark cheese , sugar, honey, or

1755-608: The New England textile mills and the northern lumber camps. As a result, Quebec French began to borrow from both Canadian and American English to fill accidental gaps in the lexical fields of government, law, manufacturing, business and trade. From the Quiet Revolution to the passing of the Charter of the French Language , the French language in Quebec saw a period of validation in its varieties associated with

1820-489: The Philippines , spoonbread in the US, and many other examples are all types of batters. The ideal batter for fried foods is to be thick enough to adhere to the food, but not so thick as to become heavy. Batters made with wheat flour thicken with every second that passes after mixing because of the development of gluten . Strategies to reduce this effect include the use of ice water when mixing, alcohol (which does not mix with

1885-826: The Quebec Act guaranteed French settlers as British subjects rights to French law , the Roman Catholic faith and the French language to appease them at a moment when the English-speaking colonies to the south were on the verge of revolting in the American Revolution . In the period between the Act of Union of 1840 and 1960, roughly 900,000 French Canadians left Canada to emigrate to the United States to seek employment. The ones that returned, brought with them new words taken from their experiences in

1950-521: The syntax used in spoken Quebec French and that of other regional dialects of French . However, the characteristic differences of Quebec French syntax are not considered standard despite their high-frequency in everyday, relaxed speech. One far-reaching difference is the weakening of the syntactic role of the specifiers (both verbal and nominal), which results in many syntactic changes: Other notable syntactic changes in Quebec French include

2015-678: The 1970s, the official position on Québécois language has shifted dramatically. An oft-cited turning point was the 1977 declaration of the Association québécoise des professeurs de français defining thus the language to be taught in classrooms: "Standard Quebec French [ le français standard d'ici , literally, "the Standard French of here"] is the socially favoured variety of French which the majority of Francophone Québécois tend to use in situations of formal communication." Ostiguy and Tousignant doubt whether Quebecers today would still have

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2080-430: The 1990s is the feminine form of many professions that traditionally did not have a feminine form. In Quebec, one writes nearly universally une chercheuse or une chercheure "a researcher", whereas in France, un chercheur and, more recently, un chercheur and une chercheuse are used. Feminine forms in -eur e as in ingénieu re are still strongly criticized in France by institutions like

2145-587: The Chandeleur. The sacramental bread was replaced by crêpes in France, and the day became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundhog Day ), with the golden color and circular shape of crêpes representing the sun and the circle of life. There are

2210-411: The French word battre , which means to beat , as many batters require vigorous beating or whisking in their preparation. Many batters are made by combining dry flour with liquids such as water, milk , or eggs . Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or

2275-603: The Norman French word clapoter which means the same thing. Its equivalent in Acadian French is called Chiac . The origins of Quebec French lie in the 17th- and 18th-century regional varieties (dialects) of early modern French, also known as Classical French , and of other langues d'oïl (especially Poitevin dialect , Saintongeais dialect and Norman ) that French colonists brought to New France . Quebec French either evolved from this language base and

2340-745: The Romanian plăcintă is more similar to a pie, and the crêpes are called clătită . During the East Slavic celebration of Maslenitsa (Cheesefare Week), one of the most popular foods are blini , or crêpes. Since they are made from butter, eggs, and milk, crêpes can be consumed during the celebration by the Orthodox church . White flour can be replaced with buckwheat flour, milk can be switched for kefir , and oils can be added or substituted. Blini are served with butter and topped with caviar , cheese, meat, potatoes, mushrooms, honey, berry jam, or often

2405-643: The US of a number of British programmes being shown with subtitles (notably from Scotland). Historically speaking, the closest relative of Quebec French is the 17th and 18th-century koiné of Paris . Formal Quebec French uses essentially the same orthography and grammar as the French of France, with few exceptions, and exhibits moderate lexical differences. Differences in grammar and lexicon become more marked as language becomes more informal. While phonetic differences also decrease with greater formality, Quebec and European accents are readily distinguishable in all registers . Over time, European French has exerted

2470-401: The United States. Conversely, certain singers from Quebec have become very famous even in France, notably Félix Leclerc , Gilles Vigneault , Kate and Anna McGarrigle , Céline Dion , and Garou . Some television series from Quebec such as Têtes à claques and L'Été indien are also known in France. The number of such shows from France shown on Quebec television is about the same as

2535-493: The center of the crêpe and served with the edges partially folded over the center. An Indian variety of the crêpe uses a multi-grain flour called "bhajanee," eggs, curd , and an assortment of spices as its ingredients. It is a modern variation of an Indian dish called Thalipeeth . A cake made with layers of crêpes with a filling in between is called “gâteau de crêpes” or “ミルクレープ(mille-crêpes)” (a Japanese-made French word combining crêpes and mille-feuille ). This French pâtisserie,

2600-527: The complex influence that European French has had on Quebec French pronunciation and the range of sociolinguistic statuses that individual phonetic variables can possess. Like other varieties, Quebec French is characterized by increasingly wide gaps between its formal and informal forms. Notable differences include the generalized use of on (informal for nous ), the use of single negations as opposed to double negations: J'ai pas (informal) vs Je n'ai pas (formal) etc. There are increasing differences between

2665-505: The dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily. The batter is added, one ladle at a time, to a hot, greased pan, cooked until golden, then flipped. Crêpe batter is characterized by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterized by their quick cooking time, usually 20–30 seconds per side. In older versions of crêpe recipes, beer or wine

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2730-488: The extraordinarily negative discourse about it between 1940 and 1960. It is instead in the loss of social position suffered by a large proportion of Francophones since the end of the 19th century that one must seek the principal source of this degrading perception." Ouaouaron , the Canadian French word for bullfrog , a frog species native to North America, originates from an Iroquois word. Maringouin ,

2795-425: The flora and fauna such as atoca ( cranberry ) and achigan ( largemouth bass ), from First Nations languages . The importance of the rivers and ocean as the main routes of transportation also left its imprint on Quebec French. Whereas European varieties of French use the verbs monter and descendre for "to get in" and "to get out" of a vehicle (lit. "to mount" and "to dismount", as one does with

2860-648: The following five categories. The influences on Quebec French from English and Native American can be reflected in any of these five: The following tables give examples of each of the first four categories, along with the Metropolitan French equivalent and an English gloss. Contextual differences, along with individual explanations, are then discussed. Examples of lexically specific items: Examples of semantic differences: Examples of grammatical differences: Examples multi-word or fixed expressions unique to Quebec: Some Quebec French lexical items have

2925-431: The following: However, these features are common to all the basilectal varieties of français populaire descended from the 17th century koiné of Paris. In their syntax and morphology , Quebec French verbs differ very little from the verbs of other regional dialects of French, both formal and informal. The distinctive characteristics of Quebec French verbs are restricted mainly to: Batter (cooking) Batter

2990-623: The formal language abound. Some of these, such as omission of the negative particle ne , are also present in the informal language of speakers of standard European French, while other features, such as use of the interrogative particle -tu , are either peculiar to Quebec or Canadian French or restricted to nonstandard varieties of European French. While the overwhelming majority of lexical items in Quebec French exist in other dialects of French, many words and expressions are unique to Quebec, much like some are specific to American and British varieties of English. The differences can be classified into

3055-455: The greater friendliness rating for Europeans, since one of the primary reasons usually advanced to explain the retention of low-status language varieties is social solidarity with members of one's linguistic group. François Labelle cites the efforts at that time by the Office québécois de la langue française "to impose a French as standard as possible" as one of the reasons for the negative view Quebecers had of their language variety. Since

3120-615: The hazelnut-chocolate cream Nutella , while there is also a breaded variant which is mostly filled with meat. Restaurants specializing in palačinci are called "Palačinkara" in the region. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz . The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta , which it derives from the Romanian plăcintă , which comes in turn from classical Latin placenta ("small flat cake"), even though

3185-641: The informal spoken language, but that notion is often exaggerated. The Québécois have been found to show a stronger aversion to the use of anglicisms in formal contexts than do European francophones, largely because of what the influence of English on their language is held to reveal about the historically superior position of anglophones in Canadian society. According to Cajolet-Laganière and Martel, out of 4,216 "criticized borrowings from English" in Quebec French that they were able to identify, some 93% have "extremely low frequency" and 60% are obsolete. Despite this,

3250-555: The integrity of Quebec French, while Metropolitan French on the other hand does not have that same protective attitude and in recent decades has been more influenced by English, causing Quebec French not to borrow recent English loanwords that are now used in Metropolitan French. There is a continuum of intelligibility between Quebec and European French; the two are most intelligible in their more standardized forms and pose more difficulties in their dialectal forms. If

3315-487: The mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes, such as for Fanta cake . Other substitutes for water are wine, or flavored liquors like curaçao , brandy , and maraschino . The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream , enough to pour or drop from

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3380-459: The number of British shows on American television even though French news channels like France 24 and a francophone channel based in France, TV5 Québec Canada , are broadcast in Quebec. Nevertheless, Metropolitan French series such as The Adventures of Tintin and Les Gens de Mogador are broadcast and known in Quebec. In certain cases, on French TV, subtitles can be added when barbarisms, rural speech and slang are used, not unlike cases in

3445-493: The perception of exaggerated anglicism use in Quebec French could be attributed, in part, simply to the fact that the anglicisms used are different, and thus more noticeable by European speakers. French spoken with a large number of anglicisms may be disparagingly termed franglais . According to Chantal Bouchard, "While the language spoken in Quebec did indeed gradually accumulate borrowings from English [between 1850 and 1960], it did not change to such an extent as to justify

3510-541: The prevalence of anglicisms in Quebec French has often been exaggerated. Various anglicisms commonly used in European French informal language are mostly not used by Quebec French speakers. While words such as shopping, parking, escalator, ticket, email and week-end are commonly spoken in Europe, Quebec tends to favour French equivalents, namely: magasinage, stationnement, escalier roulant, billet, courriel and fin de semaine , respectively. As such,

3575-422: The same general meaning in Metropolitan French but are used in different contexts. English translations are given in parentheses. In addition, Quebec French has its own set of swear words, or sacres , distinct from other varieties of French. One characteristic of major sociological importance distinguishing Quebec from European French is the relatively greater number of borrowings from English, especially in

3640-491: The same negative attitudes towards their own variety of French that they did in the 1970s. They argue that negative social attitudes have focused instead on a subset of the characteristics of Quebec French relative to European French, and particularly some traits of informal Quebec French. Some characteristics of European French are even judged negatively when imitated by Quebecers. Quebec French has some typographical differences from European French. For example, in Quebec French

3705-400: The street. In Mexico, crêpes are known as crepas and were introduced during the 19th century by the French and are typically served either as a sweet dessert when filled with cajeta (similar to dulce de leche ), or as a savoury dish when filled with Huitlacoche ( corn smut ), which is considered a delicacy. In Southern India, a similar dish made of fermented rice batter is called

3770-417: The sugar. Batter made from buckwheat flour is gluten -free, which makes it possible for people who have a wheat allergy or gluten intolerance to eat this type of crêpe. Common savory fillings for crêpes are cheese, ham, and eggs, ratatouille , mushrooms, artichoke (in certain regions), and various meat products. Crêpes can also be made into crepe cakes by stacking plain crepes on top of each other, adding

3835-504: The traditional French method of making crêpes, but they have also put their own spin on the crêpe with new types, such as the hamburger and pizza crêpe. In Canada, particularly in French-speaking regions, crêpes and galettes have long been traditional food items. The Japanese crêpes developed into something different from the French crêpes due to their various fillings and toppings, and the style later spread outside of Japan . It

3900-417: The word for mosquito, also originates from an aboriginal language, Tupi-guarani , spoken by aboriginals on the northern coasts of Brazil. It is thought that early French colonists adopted this word in the late 1600s after exchanges with explorers returning from South America. Atoca , a synonym for Cranberry , also originates from Iroquois. The following are areas in which the lexicon of Quebec French

3965-403: The working class while the percentage of literate and university-educated francophones grew. Laws concerning the status of French were passed both on the federal and provincial levels. The Office québécois de la langue française was established to play an essential role of support in language planning . Protective laws also arose in response to the distaste towards anglicisms for preserving

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4030-428: Was popularized by Emy Wada, a pâtissière who studied in France and operated Paper Moon Cake Boutiques in Japan, in the 1980s. In 2001, she expanded to New York City, where she supplied crêpe cakes to popular chains Dean & DeLuca and Takashimaya through the company Lady M . The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes,

4095-547: Was shaped by the following influences (arranged according to historical period) or was imported from Paris and other urban centres of France as a koiné , or common language shared by the people speaking it. Unlike the language of France in the 17th and 18th centuries, French in New France was fairly well unified. It also began to borrow words and gather importations (see loan word ), especially place names such as Québec , Canada and Hochelaga , and words to describe

4160-492: Was used instead of milk. Buckwheat flour is often used as well, specifically in making a Breton Galette . A crêperie ( French: [kʁɛpʁi] ) may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food , or it may be a more formal sit-down restaurant or café. Crêperies can be found throughout France, especially in Brittany and in many other countries. Many also serve apple cider ,

4225-565: Was used to refer solely to Quebec French and the closely related dialects spoken in Ontario and Western Canada , in contrast with Acadian French , which is spoken in some areas of eastern Quebec ( Gaspé Peninsula ), New Brunswick , and in other parts of Atlantic Canada , and Métis French , which is found generally across the Prairie provinces . The term joual is commonly used to refer to Quebec working class French (when considered

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