Sentence examples for sous to from inspiring English sources

In Paris the price of the four-pound loaf of bread the standard item of consumption accounting for most of the population's calories and nutrition rose from its usual 8 sous to 14 sous by January 1789.

In his book, "Laboring Classes and Dangerous Classes," a social history of Paris in the same epoch, Louis Chevalier noted that "the price of bread was of utmost importance; its curve followed the curve of all ills that Paris was heir to," and the Paris prefect of police wrote in 1827 that "it is imperative that the price of bread does not go higher than 3 sous to the pound".

And running the show is a laid-back 38-year-old Frenchman named Frédéric Delaire, promoted just recently from exec sous to exec chef.

Letting my mind roll over my own payroll, female after female after female — from general manager to bar manager to sous chef to pastry chef to owner to server — I couldn't imagine that we were still having this conversation, this draining, polarizing conversation about where the women are in the industry.

Finra's fraud group is akin to being the sous chef to the S.E.C. and other government regulators: the team prepares evidence against America's most-wanted traders, but receives little of the glory when the cases are served.

Their search took them straight to Lespinasse, where they hired Neil Annis, Christian Delouvrier's longtime sous chef, to bring Marika's kitchen up to the level of its flashy interior design.

In the final episode, we return to Clichy-sous-Bois to hang out with Cleo's new friends, and decide to make a music video for them in the asbestos-ridden cave where they spend their days.

In the final episode of Sound of the Suburbs, we return to Clichy-sous-Bois to hang out with Cleo's new friends and decide to make a music video for them in the asbestos-ridden cave where they spend their days.

Tangorra got together with her chef de cuisine and sous chef to think of something fun to do for the holiday. .

This elegant Italian restaurant, which has been in business since 1906, recently sent the sous-chef to Piedmont to explore the latest in the region's cuisine.

I have managed to steal Mauricio López, one of the Gustu sous chefs, to explain the weird and wonderful produce on display: fruits and vegetables I simply didn't know existed, alien shapes and forms, undiscovered tastes.