A dish, especially of meat, that is grilled or broiled, from French culinary tradition.
From French 'gril' (grill) plus the suffix '-ade' indicating a dish or preparation method, related to 'grillé' meaning grilled. Common in classical French cuisine terminology.
This culinary term shows how cooking methods become nouns in French—a greillade isn't just grilled meat, it's a technique elevated to a dish category, reflecting how methodical classical French cooking became.
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