cremaillere


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cremaillere

(ˌkreɪmaɪˈjɛə)
n
(Fortifications) a trench or fortification constructed in an indented or saw-tooth pattern
References in periodicals archive ?
But my favourite meal was a hearty lunch of stew, chips and a pint at La Cremaillere in La Lindaret.
Among the activities along the way will be: a visit to the Renaissance castle of Pau, famous for its ancient tapestry collection; a stop in Morlaas to visit its 12th-century Romanesque church; driving through southern Gascony to La Cremaillere, a country inn, for a typical Bearnais lunch; an exploration of the medieval city of Auch.
Dans la petite station suisse entouree des trois majestueux sommets de l'Eiger (L'ogre), ME[micro]nch (le moine) et la Jungfrau (la Vierge), les coureurs devaient se plier aux horaires stricts du petit train a cremaillere qui les monte au ralenti au sommet de la piste, long ruban blanc de 4,480 km, qu'ils devaleront ensuite a plus de 100km/h de moyenne.
Nous avons celebre en grande pompe l'inauguration du centre Hodgson le 5 avril dernier, et bientot, ce sera au tour du centre Berens River de pendre la cremaillere.
En plus des balises spatio-temporelles qui fixent le cadre de la recherche, je prevois me limiter principalement a l'etude des rites suivants qui marquent un passage : rites classiques de passage (bapteme, mariage, funerailles) et leurs formes actuelles ou derivees (par exemple << le shower de bebe >>, l'entree en menage avec pendaison de cremaillere, les ceremonies d'adieu aux defunts qui se font en dehors du cadre religieux, etc.
While at the CIA, Schroeder worked at La Cremaillere, (Carl probably will always remember that word means "an adjustable hook on which the stewing pot is attached.
But Sabrina, a hostess at La Cremaillere Bar on Rue Glandeves, said the English would have to bring lots of money.
A glass of weak champagne in La Cremaillere costs pounds 15, while a bottle is a staggering pounds 150.
Will's accomplished resume boasts celebrated names like Le Cirque and Aureole as well as a lengthy stint at Le Cote Basque and La Cremaillere where he served as Executive Chef.
He accepted a saucier position with Waldy Malouf at La Cremaillere in Banksville, NY.