"Un bo\u00FBk\u00E8te (proveniente del idioma val\u00F3n; tambi\u00E9n escrito bouquette en franc\u00E9s) es un tipo de panqueque belga hecho con harina de trigo sarraceno, frito en manteca y adornado con pasas. Los bo\u00FBk\u00E8tes se pueden comer calientes o fr\u00EDos, adornados con az\u00FAcar morena local conocida como cassonade, o con sirope de Lieja. El nombre deriva de la palabra holandesa boekweit (en espa\u00F1ol: trigo sarraceno) y est\u00E1 atestiguada con ese significado a principios del siglo XVII, antes de usarse para referirse al panqueque en s\u00ED, uso que fue registrado por primera vez en 1743."@es . "Buckwheat flour, raisins, lard"@en . "Bouquette"@fr . . "Bouquette"@en . . . . . . . . . "Buckwheat flour,raisins,lard" . "Bo\u00FBk\u00E8te"@es . . . . . . . "2166"^^ . . . . . . . . . . "Bo\u00FBk\u00E8te"@en . "Bo\u00FBk\u00E8te"@en . . . . . "\u0411\u0443\u043A\u0435\u0442 (\u0432\u0430\u043B\u043B\u043E\u043D. bo\u00FBk\u00E8te, \u0444\u0440. bouquette) \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u0431\u0435\u043B\u044C\u0433\u0438\u0439\u0441\u043A\u0438\u0445 \u0431\u043B\u0438\u043D\u043E\u0432, \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u043D\u044B\u0445 \u0438\u0437 \u0433\u0440\u0435\u0447\u043D\u0435\u0432\u043E\u0439 \u043C\u0443\u043A\u0438, \u0436\u0430\u0440\u0435\u043D\u043D\u044B\u0445 \u043D\u0430 \u0441\u0430\u043B\u0435 \u0438 \u0447\u0430\u0441\u0442\u043E \u0443\u043A\u0440\u0430\u0448\u0435\u043D\u043D\u044B\u0445 \u0438\u0437\u044E\u043C\u043E\u043C. \u0411\u0443\u043A\u0435\u0442 \u043C\u043E\u0436\u043D\u043E \u0435\u0441\u0442\u044C \u0433\u043E\u0440\u044F\u0447\u0438\u043C\u0438 \u0438\u043B\u0438 \u0445\u043E\u043B\u043E\u0434\u043D\u044B\u043C\u0438, \u0443\u043A\u0440\u0430\u0441\u0438\u0432 \u0438\u0445 \u043C\u0435\u0441\u0442\u043D\u044B\u043C \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u043C \u0441\u0430\u0445\u0430\u0440\u043E\u043C, \u0438\u0437\u0432\u0435\u0441\u0442\u043D\u044B\u043C \u043A\u0430\u043A cassonade, \u0438\u043B\u0438 \u043B\u044C\u0435\u0436\u0441\u043A\u0438\u043C \u0441\u0438\u0440\u043E\u043F\u043E\u043C."@ru . . . "1048340205"^^ . "A bo\u00FBk\u00E8te (Walloon; also spelled bouquette in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Bo\u00FBk\u00E8tes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Li\u00E8ge. Bo(u)quettes were first introduced to the city of Li\u00E8ge in the 18th century, imported by the court of the Prince-Bishops from the County of Loon and the district around Tongeren in Flanders. By the end of the 19th century the pancakes had become a Li\u00E8ge speciality."@en . . . "\u0411\u0443\u043A\u0435\u0442 (\u0431\u043B\u0438\u043D\u044B)"@ru . . . . "\u0411\u0443\u043A\u0435\u0442 (\u0432\u0430\u043B\u043B\u043E\u043D. bo\u00FBk\u00E8te, \u0444\u0440. bouquette) \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u0431\u0435\u043B\u044C\u0433\u0438\u0439\u0441\u043A\u0438\u0445 \u0431\u043B\u0438\u043D\u043E\u0432, \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u043D\u044B\u0445 \u0438\u0437 \u0433\u0440\u0435\u0447\u043D\u0435\u0432\u043E\u0439 \u043C\u0443\u043A\u0438, \u0436\u0430\u0440\u0435\u043D\u043D\u044B\u0445 \u043D\u0430 \u0441\u0430\u043B\u0435 \u0438 \u0447\u0430\u0441\u0442\u043E \u0443\u043A\u0440\u0430\u0448\u0435\u043D\u043D\u044B\u0445 \u0438\u0437\u044E\u043C\u043E\u043C. \u0411\u0443\u043A\u0435\u0442 \u043C\u043E\u0436\u043D\u043E \u0435\u0441\u0442\u044C \u0433\u043E\u0440\u044F\u0447\u0438\u043C\u0438 \u0438\u043B\u0438 \u0445\u043E\u043B\u043E\u0434\u043D\u044B\u043C\u0438, \u0443\u043A\u0440\u0430\u0441\u0438\u0432 \u0438\u0445 \u043C\u0435\u0441\u0442\u043D\u044B\u043C \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u043C \u0441\u0430\u0445\u0430\u0440\u043E\u043C, \u0438\u0437\u0432\u0435\u0441\u0442\u043D\u044B\u043C \u043A\u0430\u043A cassonade, \u0438\u043B\u0438 \u043B\u044C\u0435\u0436\u0441\u043A\u0438\u043C \u0441\u0438\u0440\u043E\u043F\u043E\u043C."@ru . "Hot or cold"@en . "Hot or cold" . . . . . . . "30273149"^^ . . . . . . . "Bouquette"@en . "A bo\u00FBk\u00E8te (Walloon; also spelled bouquette in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Bo\u00FBk\u00E8tes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Li\u00E8ge. The name derives from the Dutch-language word boekweit (\"buckwheat\") and is attested with that meaning in the early 17th century, before being used to refer to the pancake itself: a usage first recorded in 1743. The original name for pancake in Wallonia is \"v\u00F4te\", but now bo\u00FBk\u00E8te is used to described this specific type of pancake. Bo(u)quettes were first introduced to the city of Li\u00E8ge in the 18th century, imported by the court of the Prince-Bishops from the County of Loon and the district around Tongeren in Flanders. By the end of the 19th century the pancakes had become a Li\u00E8ge speciality. Bo\u00FBk\u00E8tes are traditionally eaten accompanied by mulled wine during the Christmas season, and are also honoured at the festival of the \"Free Republic of Outre-Meuse\" held in Li\u00E8ge on 15 August each year."@en . "Bo\u00FBk\u00E8te"@en . . "La bouquette ou v\u00F4te (en wallon li\u00E9geois) est une cr\u00EApe lev\u00E9e \u00E0 la farine de sarrasin (farene di bo\u00FBk\u00E8te en wallon li\u00E9geois) agr\u00E9ment\u00E9e fr\u00E9quemment de raisins secs."@fr . . . . . . . . . . . . "Un bo\u00FBk\u00E8te (proveniente del idioma val\u00F3n; tambi\u00E9n escrito bouquette en franc\u00E9s) es un tipo de panqueque belga hecho con harina de trigo sarraceno, frito en manteca y adornado con pasas. Los bo\u00FBk\u00E8tes se pueden comer calientes o fr\u00EDos, adornados con az\u00FAcar morena local conocida como cassonade, o con sirope de Lieja. El nombre deriva de la palabra holandesa boekweit (en espa\u00F1ol: trigo sarraceno) y est\u00E1 atestiguada con ese significado a principios del siglo XVII, antes de usarse para referirse al panqueque en s\u00ED, uso que fue registrado por primera vez en 1743. Los bouquettes o boquettes se introdujeron por primera vez en la ciudad de Lieja en el siglo XVIII, importadas por la corte de los pr\u00EDncipes obispos del condado de Loon y el distrito alrededor de Tongeren en Flandes. A finales del siglo XIX, estos panqueques se hab\u00EDan convertido en una especialidad de Lieja. Los bo\u00FBk\u00E8tes se comen tradicionalmente acompa\u00F1ados de vino caliente durante la temporada navide\u00F1a, y tambi\u00E9n son honrados en el festival de la \"Rep\u00FAblica Libre de Outre-Meuse\" que se celebra en Lieja los 15 de agosto de cada a\u00F1o."@es . "La bouquette ou v\u00F4te (en wallon li\u00E9geois) est une cr\u00EApe lev\u00E9e \u00E0 la farine de sarrasin (farene di bo\u00FBk\u00E8te en wallon li\u00E9geois) agr\u00E9ment\u00E9e fr\u00E9quemment de raisins secs."@fr . .