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'rosbif'
(id=74089 ; fe=rosbif ; type=1 ; niveau=198 ; luminosité=112 ; somme entrante=15233.249969482422 creation date=2007-06-21 touchdate=2026-04-23 11:11:07.000)
≈ 208 relations sortantes

  1. rosbif -- r_associated #0: 1000 / 1 -> gastronomie
    n1=rosbif | n2=gastronomie | rel=r_associated | relid=0 | w=1000
  2. rosbif -- r_associated #0: 976.72 / 0.977 -> spécialités culinaires
    n1=rosbif | n2=spécialités culinaires | rel=r_associated | relid=0 | w=976.72
  3. rosbif -- r_associated #0: 299 / 0.299 -> cuisine
    n1=rosbif | n2=cuisine | rel=r_associated | relid=0 | w=299
  4. rosbif -- r_associated #0: 72 / 0.072 -> viande
    n1=rosbif | n2=viande | rel=r_associated | relid=0 | w=72
  5. rosbif -- r_associated #0: 65 / 0.065 -> aloyau
    n1=rosbif | n2=aloyau | rel=r_associated | relid=0 | w=65
  6. rosbif -- r_associated #0: 63 / 0.063 -> boeuf
    n1=rosbif | n2=boeuf | rel=r_associated | relid=0 | w=63
  7. rosbif -- r_associated #0: 54 / 0.054 -> viande
    (nourriture)
    n1=rosbif | n2=viande
    (nourriture)
    | rel=r_associated | relid=0 | w=54
  8. rosbif -- r_associated #0: 53 / 0.053 -> anglais
    n1=rosbif | n2=anglais | rel=r_associated | relid=0 | w=53
  9. rosbif -- r_associated #0: 53 / 0.053 -> pot-au-feu
    n1=rosbif | n2=pot-au-feu | rel=r_associated | relid=0 | w=53
  10. rosbif -- r_associated #0: 44 / 0.044 -> four
    n1=rosbif | n2=four | rel=r_associated | relid=0 | w=44
  11. rosbif -- r_associated #0: 43 / 0.043 -> alimentation
    n1=rosbif | n2=alimentation | rel=r_associated | relid=0 | w=43
  12. rosbif -- r_associated #0: 41 / 0.041 -> grillade
    n1=rosbif | n2=grillade | rel=r_associated | relid=0 | w=41
  13. rosbif -- r_associated #0: 40 / 0.04 -> plat de viande
    n1=rosbif | n2=plat de viande | rel=r_associated | relid=0 | w=40
  14. rosbif -- r_associated #0: 39 / 0.039 -> boeuf
    (viande)
    n1=rosbif | n2=boeuf
    (viande)
    | rel=r_associated | relid=0 | w=39
  15. rosbif -- r_associated #0: 39 / 0.039 -> Britannique
    n1=rosbif | n2=Britannique | rel=r_associated | relid=0 | w=39
  16. rosbif -- r_associated #0: 39 / 0.039 -> morceau de viande
    n1=rosbif | n2=morceau de viande | rel=r_associated | relid=0 | w=39
  17. rosbif -- r_associated #0: 39 / 0.039 -> steak
    n1=rosbif | n2=steak | rel=r_associated | relid=0 | w=39
  18. rosbif -- r_associated #0: 38 / 0.038 -> boucherie
    n1=rosbif | n2=boucherie | rel=r_associated | relid=0 | w=38
  19. rosbif -- r_associated #0: 37 / 0.037 -> personne
    (être humain)
    [peut]
    découper en tranches
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    découper en tranches | rel=r_associated | relid=0 | w=37
  20. rosbif -- r_associated #0: 36 / 0.036 -> nutrition
    n1=rosbif | n2=nutrition | rel=r_associated | relid=0 | w=36
  21. rosbif -- r_associated #0: 35 / 0.035 -> cuisine
    (art culinaire)
    n1=rosbif | n2=cuisine
    (art culinaire)
    | rel=r_associated | relid=0 | w=35
  22. rosbif -- r_associated #0: 35 / 0.035 -> en:beef roast
    n1=rosbif | n2=en:beef roast | rel=r_associated | relid=0 | w=35
  23. rosbif -- r_associated #0: 35 / 0.035 -> ethnologie
    n1=rosbif | n2=ethnologie | rel=r_associated | relid=0 | w=35
  24. rosbif -- r_associated #0: 35 / 0.035 -> spécialité
    n1=rosbif | n2=spécialité | rel=r_associated | relid=0 | w=35
  25. rosbif -- r_associated #0: 34 / 0.034 -> art culinaire
    n1=rosbif | n2=art culinaire | rel=r_associated | relid=0 | w=34
  26. rosbif -- r_associated #0: 34 / 0.034 -> en:limey
    n1=rosbif | n2=en:limey | rel=r_associated | relid=0 | w=34
  27. rosbif -- r_associated #0: 34 / 0.034 -> péjoratif
    n1=rosbif | n2=péjoratif | rel=r_associated | relid=0 | w=34
  28. rosbif -- r_associated #0: 34 / 0.034 -> vieilli
    n1=rosbif | n2=vieilli | rel=r_associated | relid=0 | w=34
  29. rosbif -- r_associated #0: 32 / 0.032 -> en:roast beef
    n1=rosbif | n2=en:roast beef | rel=r_associated | relid=0 | w=32
  30. rosbif -- r_associated #0: 32 / 0.032 -> plat de résistance
    n1=rosbif | n2=plat de résistance | rel=r_associated | relid=0 | w=32
  31. rosbif -- r_associated #0: 31 / 0.031 -> personne
    (être humain)
    [peut]
    rôtir
    [objet]
    rosbif
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    rôtir
    [objet]
    rosbif | rel=r_associated | relid=0 | w=31
  32. rosbif -- r_associated #0: 31 / 0.031 -> personne
    (être humain)
    [peut]
    découper en tranches
    [objet]
    rosbif
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    découper en tranches
    [objet]
    rosbif | rel=r_associated | relid=0 | w=31
  33. rosbif -- r_associated #0: 31 / 0.031 -> argot
    n1=rosbif | n2=argot | rel=r_associated | relid=0 | w=31
  34. rosbif -- r_associated #0: 31 / 0.031 -> familier
    n1=rosbif | n2=familier | rel=r_associated | relid=0 | w=31
  35. rosbif -- r_associated #0: 31 / 0.031 -> rosbeef
    n1=rosbif | n2=rosbeef | rel=r_associated | relid=0 | w=31
  36. rosbif -- r_associated #0: 31 / 0.031 -> rôti
    n1=rosbif | n2=rôti | rel=r_associated | relid=0 | w=31
  37. rosbif -- r_associated #0: 30 / 0.03 -> bouchées de rosbif aux framboises sauce acidulée
    n1=rosbif | n2=bouchées de rosbif aux framboises sauce acidulée | rel=r_associated | relid=0 | w=30
  38. rosbif -- r_associated #0: 29 / 0.029 -> bœuf
    (viande)
    n1=rosbif | n2=bœuf
    (viande)
    | rel=r_associated | relid=0 | w=29
  39. rosbif -- r_associated #0: 28 / 0.028 -> Anglais
    n1=rosbif | n2=Anglais | rel=r_associated | relid=0 | w=28
  40. rosbif -- r_associated #0: 28 / 0.028 -> bœuf
    n1=rosbif | n2=bœuf | rel=r_associated | relid=0 | w=28
  41. rosbif -- r_associated #0: 28 / 0.028 -> en:Brit
    n1=rosbif | n2=en:Brit | rel=r_associated | relid=0 | w=28
  42. rosbif -- r_associated #0: 28 / 0.028 -> morceau de boeuf
    n1=rosbif | n2=morceau de boeuf | rel=r_associated | relid=0 | w=28
  43. rosbif -- r_associated #0: 28 / 0.028 -> rôti de porc froid
    n1=rosbif | n2=rôti de porc froid | rel=r_associated | relid=0 | w=28
  44. rosbif -- r_associated #0: 28 / 0.028 -> viande de boeuf
    n1=rosbif | n2=viande de boeuf | rel=r_associated | relid=0 | w=28
  45. rosbif -- r_associated #0: 27 / 0.027 -> personne
    (être humain)
    [peut]
    rôtir
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    rôtir | rel=r_associated | relid=0 | w=27
  46. rosbif -- r_associated #0: 27 / 0.027 -> assiette anglaise
    n1=rosbif | n2=assiette anglaise | rel=r_associated | relid=0 | w=27
  47. rosbif -- r_associated #0: 27 / 0.027 -> Gastronomie
    n1=rosbif | n2=Gastronomie | rel=r_associated | relid=0 | w=27
  48. rosbif -- r_associated #0: 27 / 0.027 -> roastbeef
    n1=rosbif | n2=roastbeef | rel=r_associated | relid=0 | w=27
  49. rosbif -- r_associated #0: 27 / 0.027 -> rosbif ficelé et non bardé environ
    n1=rosbif | n2=rosbif ficelé et non bardé environ | rel=r_associated | relid=0 | w=27
  50. rosbif -- r_associated #0: 27 / 0.027 -> spécialité culinaire
    n1=rosbif | n2=spécialité culinaire | rel=r_associated | relid=0 | w=27
  51. rosbif -- r_associated #0: 27 / 0.027 -> viande bovine
    n1=rosbif | n2=viande bovine | rel=r_associated | relid=0 | w=27
  52. rosbif -- r_associated #0: 26 / 0.026 -> personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif | rel=r_associated | relid=0 | w=26
  53. rosbif -- r_associated #0: 26 / 0.026 -> personne
    (être humain)
    [peut]
    faire cuire
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    faire cuire | rel=r_associated | relid=0 | w=26
  54. rosbif -- r_associated #0: 26 / 0.026 -> en:joint of beef
    n1=rosbif | n2=en:joint of beef | rel=r_associated | relid=0 | w=26
  55. rosbif -- r_associated #0: 26 / 0.026 -> en:pom
    n1=rosbif | n2=en:pom | rel=r_associated | relid=0 | w=26
  56. rosbif -- r_associated #0: 26 / 0.026 -> plat
    (nourriture)
    n1=rosbif | n2=plat
    (nourriture)
    | rel=r_associated | relid=0 | w=26
  57. rosbif -- r_associated #0: 26 / 0.026 -> rosbif en croûte de thym
    n1=rosbif | n2=rosbif en croûte de thym | rel=r_associated | relid=0 | w=26
  58. rosbif -- r_associated #0: 26 / 0.026 -> rôti de boeuf
    n1=rosbif | n2=rôti de boeuf | rel=r_associated | relid=0 | w=26
  59. rosbif -- r_associated #0: 26 / 0.026 -> viande rouge
    n1=rosbif | n2=viande rouge | rel=r_associated | relid=0 | w=26
  60. rosbif -- r_associated #0: 25 / 0.025 -> angliche
    n1=rosbif | n2=angliche | rel=r_associated | relid=0 | w=25
  61. rosbif -- r_associated #0: 25 / 0.025 -> boucherie
    (viande)
    n1=rosbif | n2=boucherie
    (viande)
    | rel=r_associated | relid=0 | w=25
  62. rosbif -- r_associated #0: 25 / 0.025 -> en:culinary speciality
    n1=rosbif | n2=en:culinary speciality | rel=r_associated | relid=0 | w=25
  63. rosbif -- r_associated #0: 25 / 0.025 -> ingrédient de cuisine
    n1=rosbif | n2=ingrédient de cuisine | rel=r_associated | relid=0 | w=25
  64. rosbif -- r_associated #0: 25 / 0.025 -> mouton
    n1=rosbif | n2=mouton | rel=r_associated | relid=0 | w=25
  65. rosbif -- r_associated #0: 25 / 0.025 -> nourriture
    n1=rosbif | n2=nourriture | rel=r_associated | relid=0 | w=25
  66. rosbif -- r_associated #0: 25 / 0.025 -> plat froid
    n1=rosbif | n2=plat froid | rel=r_associated | relid=0 | w=25
  67. rosbif -- r_associated #0: 25 / 0.025 -> rosbif au poivre
    n1=rosbif | n2=rosbif au poivre | rel=r_associated | relid=0 | w=25
  68. rosbif -- r_associated #0: 25 / 0.025 -> Spécialité culinaire
    n1=rosbif | n2=Spécialité culinaire | rel=r_associated | relid=0 | w=25
  69. rosbif -- r_associated #0: 25 / 0.025 -> steack
    n1=rosbif | n2=steack | rel=r_associated | relid=0 | w=25
  70. rosbif -- r_associated #0: 23 / 0.023 -> rosbifs
    n1=rosbif | n2=rosbifs | rel=r_associated | relid=0 | w=23
  71. rosbif -- r_associated #0: 23 / 0.023 -> saignant
    n1=rosbif | n2=saignant | rel=r_associated | relid=0 | w=23
  72. rosbif -- r_associated #0: 22 / 0.022 -> ficelé
    n1=rosbif | n2=ficelé | rel=r_associated | relid=0 | w=22
  73. rosbif -- r_associated #0: 22 / 0.022 -> rôti
    (Nom)
    n1=rosbif | n2=rôti
    (Nom)
    | rel=r_associated | relid=0 | w=22
  74. rosbif -- r_associated #0: 22 / 0.022 -> Viande bovine
    n1=rosbif | n2=Viande bovine | rel=r_associated | relid=0 | w=22
  75. rosbif -- r_associated #0: 21 / 0.021 -> Cuisine
    n1=rosbif | n2=Cuisine | rel=r_associated | relid=0 | w=21
  76. rosbif -- r_associated #0: 21 / 0.021 -> rosbif d'un kilo
    n1=rosbif | n2=rosbif d'un kilo | rel=r_associated | relid=0 | w=21
  77. rosbif -- r_associated #0: 20 / 0.02 -> rôtir
    [objet]
    rosbif
    n1=rosbif | n2=rôtir
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  78. rosbif -- r_associated #0: 20 / 0.02 -> découper en tranches
    [objet]
    rosbif
    n1=rosbif | n2=découper en tranches
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  79. rosbif -- r_associated #0: 20 / 0.02 -> faire cuire
    [objet]
    rosbif
    n1=rosbif | n2=faire cuire
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  80. rosbif -- r_associated #0: 20 / 0.02 -> faire cuire
    [objet]
    rosbif
    [endroit]
    four
    n1=rosbif | n2=faire cuire
    [objet]
    rosbif
    [endroit]
    four | rel=r_associated | relid=0 | w=20
  81. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    rôtir
    n1=rosbif | n2=personne
    [peut]
    rôtir | rel=r_associated | relid=0 | w=20
  82. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    rôtir
    [objet]
    rosbif
    n1=rosbif | n2=personne
    [peut]
    rôtir
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  83. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    découper en tranches
    [objet]
    rosbif
    n1=rosbif | n2=personne
    [peut]
    découper en tranches
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  84. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    faire cuire
    [objet]
    rosbif
    n1=rosbif | n2=personne
    [peut]
    faire cuire
    [objet]
    rosbif | rel=r_associated | relid=0 | w=20
  85. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    découper en tranches
    n1=rosbif | n2=personne
    [peut]
    découper en tranches | rel=r_associated | relid=0 | w=20
  86. rosbif -- r_associated #0: 20 / 0.02 -> personne
    [peut]
    faire cuire
    n1=rosbif | n2=personne
    [peut]
    faire cuire | rel=r_associated | relid=0 | w=20
  87. rosbif -- r_associated #0: 20 / 0.02 -> personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif
    [lieu]
    four
    n1=rosbif | n2=personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif
    [lieu]
    four | rel=r_associated | relid=0 | w=20
  88. rosbif -- r_associated #0: 20 / 0.02 -> rosbif
    [se faire]
    rôtir
    n1=rosbif | n2=rosbif
    [se faire]
    rôtir | rel=r_associated | relid=0 | w=20
  89. rosbif -- r_associated #0: 20 / 0.02 -> rosbif
    [se faire]
    découper en tranches
    n1=rosbif | n2=rosbif
    [se faire]
    découper en tranches | rel=r_associated | relid=0 | w=20
  90. rosbif -- r_associated #0: 20 / 0.02 -> rosbif
    [se faire]
    faire cuire
    n1=rosbif | n2=rosbif
    [se faire]
    faire cuire | rel=r_associated | relid=0 | w=20
  91. rosbif -- r_associated #0: 20 / 0.02 -> assiette de charcuterie
    n1=rosbif | n2=assiette de charcuterie | rel=r_associated | relid=0 | w=20
  92. rosbif -- r_associated #0: 20 / 0.02 -> assiette de viande froide
    n1=rosbif | n2=assiette de viande froide | rel=r_associated | relid=0 | w=20
  93. rosbif -- r_associated #0: 20 / 0.02 -> barbac
    n1=rosbif | n2=barbac | rel=r_associated | relid=0 | w=20
  94. rosbif -- r_associated #0: 20 / 0.02 -> découpe en filet
    n1=rosbif | n2=découpe en filet | rel=r_associated | relid=0 | w=20
  95. rosbif -- r_associated #0: 20 / 0.02 -> découpe en rosbif
    n1=rosbif | n2=découpe en rosbif | rel=r_associated | relid=0 | w=20
  96. rosbif -- r_associated #0: 20 / 0.02 -> découper en tranches
    n1=rosbif | n2=découper en tranches | rel=r_associated | relid=0 | w=20
  97. rosbif -- r_associated #0: 20 / 0.02 -> détailler en copeaux
    n1=rosbif | n2=détailler en copeaux | rel=r_associated | relid=0 | w=20
  98. rosbif -- r_associated #0: 20 / 0.02 -> détailler en darne
    n1=rosbif | n2=détailler en darne | rel=r_associated | relid=0 | w=20
  99. rosbif -- r_associated #0: 20 / 0.02 -> détailler en darnes
    n1=rosbif | n2=détailler en darnes | rel=r_associated | relid=0 | w=20
  100. rosbif -- r_associated #0: 20 / 0.02 -> détailler en filets
    n1=rosbif | n2=détailler en filets | rel=r_associated | relid=0 | w=20
  101. rosbif -- r_associated #0: 20 / 0.02 -> détailler en pétale
    n1=rosbif | n2=détailler en pétale | rel=r_associated | relid=0 | w=20
  102. rosbif -- r_associated #0: 20 / 0.02 -> détailler en quartier
    n1=rosbif | n2=détailler en quartier | rel=r_associated | relid=0 | w=20
  103. rosbif -- r_associated #0: 20 / 0.02 -> détailler en quartiers
    n1=rosbif | n2=détailler en quartiers | rel=r_associated | relid=0 | w=20
  104. rosbif -- r_associated #0: 20 / 0.02 -> émincer en paysanne
    n1=rosbif | n2=émincer en paysanne | rel=r_associated | relid=0 | w=20
  105. rosbif -- r_associated #0: 20 / 0.02 -> émincer en rondelles cannelées
    n1=rosbif | n2=émincer en rondelles cannelées | rel=r_associated | relid=0 | w=20
  106. rosbif -- r_associated #0: 20 / 0.02 -> en bâton
    n1=rosbif | n2=en bâton | rel=r_associated | relid=0 | w=20
  107. rosbif -- r_associated #0: 20 / 0.02 -> en darnes
    n1=rosbif | n2=en darnes | rel=r_associated | relid=0 | w=20
  108. rosbif -- r_associated #0: 20 / 0.02 -> en filets
    n1=rosbif | n2=en filets | rel=r_associated | relid=0 | w=20
  109. rosbif -- r_associated #0: 20 / 0.02 -> en losange
    n1=rosbif | n2=en losange | rel=r_associated | relid=0 | w=20
  110. rosbif -- r_associated #0: 20 / 0.02 -> en rondelles cannelées
    n1=rosbif | n2=en rondelles cannelées | rel=r_associated | relid=0 | w=20
  111. rosbif -- r_associated #0: 20 / 0.02 -> en:a joint of beef
    n1=rosbif | n2=en:a joint of beef | rel=r_associated | relid=0 | w=20
  112. rosbif -- r_associated #0: 20 / 0.02 -> en:beef
    n1=rosbif | n2=en:beef | rel=r_associated | relid=0 | w=20
  113. rosbif -- r_associated #0: 20 / 0.02 -> en:cold cuts
    n1=rosbif | n2=en:cold cuts | rel=r_associated | relid=0 | w=20
  114. rosbif -- r_associated #0: 20 / 0.02 -> en:Cold Cuts
    n1=rosbif | n2=en:Cold Cuts | rel=r_associated | relid=0 | w=20
  115. rosbif -- r_associated #0: 20 / 0.02 -> en:deli meats
    n1=rosbif | n2=en:deli meats | rel=r_associated | relid=0 | w=20
  116. rosbif -- r_associated #0: 20 / 0.02 -> en:diamond-shaped
    n1=rosbif | n2=en:diamond-shaped | rel=r_associated | relid=0 | w=20
  117. rosbif -- r_associated #0: 20 / 0.02 -> en:in the shape of a diamond
    n1=rosbif | n2=en:in the shape of a diamond | rel=r_associated | relid=0 | w=20
  118. rosbif -- r_associated #0: 20 / 0.02 -> en:lozenge-shaped
    n1=rosbif | n2=en:lozenge-shaped | rel=r_associated | relid=0 | w=20
  119. rosbif -- r_associated #0: 20 / 0.02 -> en:meat course
    n1=rosbif | n2=en:meat course | rel=r_associated | relid=0 | w=20
  120. rosbif -- r_associated #0: 20 / 0.02 -> en:roast of beef
    n1=rosbif | n2=en:roast of beef | rel=r_associated | relid=0 | w=20
  121. rosbif -- r_associated #0: 20 / 0.02 -> faire cuire
    n1=rosbif | n2=faire cuire | rel=r_associated | relid=0 | w=20
  122. rosbif -- r_associated #0: 20 / 0.02 -> lever les filets
    n1=rosbif | n2=lever les filets | rel=r_associated | relid=0 | w=20
  123. rosbif -- r_associated #0: 20 / 0.02 -> lever les filets
    (art culinaire)
    n1=rosbif | n2=lever les filets
    (art culinaire)
    | rel=r_associated | relid=0 | w=20
  124. rosbif -- r_associated #0: 20 / 0.02 -> magret
    n1=rosbif | n2=magret | rel=r_associated | relid=0 | w=20
  125. rosbif -- r_associated #0: 20 / 0.02 -> plat à base de viande bovine
    n1=rosbif | n2=plat à base de viande bovine | rel=r_associated | relid=0 | w=20
  126. rosbif -- r_associated #0: 20 / 0.02 -> pot-au-feu
    (viande)
    n1=rosbif | n2=pot-au-feu
    (viande)
    | rel=r_associated | relid=0 | w=20
  127. rosbif -- r_associated #0: 20 / 0.02 -> rondelles cannelées
    n1=rosbif | n2=rondelles cannelées | rel=r_associated | relid=0 | w=20
  128. rosbif -- r_associated #0: 20 / 0.02 -> rosbif de boeuf
    n1=rosbif | n2=rosbif de boeuf | rel=r_associated | relid=0 | w=20
  129. rosbif -- r_associated #0: 20 / 0.02 -> rôtir
    n1=rosbif | n2=rôtir | rel=r_associated | relid=0 | w=20
  130. rosbif -- r_associated #0: 20 / 0.02 -> viande de bison
    n1=rosbif | n2=viande de bison | rel=r_associated | relid=0 | w=20
  131. rosbif -- r_associated #0: 18 / 0.018 -> lard
    n1=rosbif | n2=lard | rel=r_associated | relid=0 | w=18
  132. rosbif -- r_associated #0: 17 / 0.017 -> barbecue
    n1=rosbif | n2=barbecue | rel=r_associated | relid=0 | w=17
  133. rosbif -- r_associated #0: 17 / 0.017 -> cuisses de grenouille
    n1=rosbif | n2=cuisses de grenouille | rel=r_associated | relid=0 | w=17
  134. rosbif -- r_associated #0: 15 / 0.015 -> art de la table
    n1=rosbif | n2=art de la table | rel=r_associated | relid=0 | w=15
  135. rosbif -- r_associated #0: 15 / 0.015 -> cuisine fine
    n1=rosbif | n2=cuisine fine | rel=r_associated | relid=0 | w=15
  136. rosbif -- r_associated #0: 15 / 0.015 -> en:art of cooking
    n1=rosbif | n2=en:art of cooking | rel=r_associated | relid=0 | w=15
  137. rosbif -- r_associated #0: 15 / 0.015 -> en:art of entertaining
    n1=rosbif | n2=en:art of entertaining | rel=r_associated | relid=0 | w=15
  138. rosbif -- r_associated #0: 15 / 0.015 -> en:culinary art
    n1=rosbif | n2=en:culinary art | rel=r_associated | relid=0 | w=15
  139. rosbif -- r_associated #0: 15 / 0.015 -> en:fine dining
    n1=rosbif | n2=en:fine dining | rel=r_associated | relid=0 | w=15
  140. rosbif -- r_associated #0: 15 / 0.015 -> en:haute cuisine
    n1=rosbif | n2=en:haute cuisine | rel=r_associated | relid=0 | w=15
  141. rosbif -- r_associated #0: 15 / 0.015 -> Recettes de cuisine
    n1=rosbif | n2=Recettes de cuisine | rel=r_associated | relid=0 | w=15
  142. rosbif -- r_associated #0: 14 / 0.014 -> sandwich
    n1=rosbif | n2=sandwich | rel=r_associated | relid=0 | w=14
  143. rosbif -- r_associated #0: 13 / 0.013 -> Cuisses de grenouille
    n1=rosbif | n2=Cuisses de grenouille | rel=r_associated | relid=0 | w=13
  144. rosbif -- r_associated #0: 12 / 0.012 -> cocotte
    n1=rosbif | n2=cocotte | rel=r_associated | relid=0 | w=12
  145. rosbif -- r_associated #0: 12 / 0.012 -> jus
    n1=rosbif | n2=jus | rel=r_associated | relid=0 | w=12
  146. rosbif -- r_associated #0: 12 / 0.012 -> légumes
    n1=rosbif | n2=légumes | rel=r_associated | relid=0 | w=12
  147. rosbif -- r_associated #0: 11 / 0.011 -> Cuisson des aliments
    n1=rosbif | n2=Cuisson des aliments | rel=r_associated | relid=0 | w=11
  148. rosbif -- r_associated #0: 10 / 0.01 -> bidoche
    n1=rosbif | n2=bidoche | rel=r_associated | relid=0 | w=10
  149. rosbif -- r_associated #0: 10 / 0.01 -> bouilli
    n1=rosbif | n2=bouilli | rel=r_associated | relid=0 | w=10
  150. rosbif -- r_associated #0: 10 / 0.01 -> découpe en darne
    n1=rosbif | n2=découpe en darne | rel=r_associated | relid=0 | w=10
  151. rosbif -- r_associated #0: 10 / 0.01 -> détailler en filet
    n1=rosbif | n2=détailler en filet | rel=r_associated | relid=0 | w=10
  152. rosbif -- r_associated #0: 10 / 0.01 -> en losanges
    n1=rosbif | n2=en losanges | rel=r_associated | relid=0 | w=10
  153. rosbif -- r_associated #0: 10 / 0.01 -> en pétales
    n1=rosbif | n2=en pétales | rel=r_associated | relid=0 | w=10
  154. rosbif -- r_associated #0: 10 / 0.01 -> recettes de cuisine
    n1=rosbif | n2=recettes de cuisine | rel=r_associated | relid=0 | w=10
  155. rosbif -- r_associated #0: 10 / 0.01 -> sciences
    n1=rosbif | n2=sciences | rel=r_associated | relid=0 | w=10
  156. rosbif -- r_associated #0: 10 / 0.01 -> sciences humaines
    n1=rosbif | n2=sciences humaines | rel=r_associated | relid=0 | w=10
  157. rosbif -- r_associated #0: 10 / 0.01 -> sciences humaines et sociales
    n1=rosbif | n2=sciences humaines et sociales | rel=r_associated | relid=0 | w=10
  158. rosbif -- r_associated #0: 8 / 0.008 -> Cuisine anglaise
    n1=rosbif | n2=Cuisine anglaise | rel=r_associated | relid=0 | w=8
  159. rosbif -- r_associated #0: 8 / 0.008 -> traditionnel
    n1=rosbif | n2=traditionnel | rel=r_associated | relid=0 | w=8
  160. rosbif -- r_associated #0: 6 / 0.006 -> Angleterre
    n1=rosbif | n2=Angleterre | rel=r_associated | relid=0 | w=6
  161. rosbif -- r_associated #0: 5 / 0.005 -> Art culinaire
    n1=rosbif | n2=Art culinaire | rel=r_associated | relid=0 | w=5
  162. rosbif -- r_associated #0: 5 / 0.005 -> plat national
    n1=rosbif | n2=plat national | rel=r_associated | relid=0 | w=5
  163. rosbif -- r_associated #0: 5 / 0.005 -> préparation culinaire
    n1=rosbif | n2=préparation culinaire | rel=r_associated | relid=0 | w=5
  164. rosbif -- r_associated #0: 5 / 0.005 -> Restaurant
    n1=rosbif | n2=Restaurant | rel=r_associated | relid=0 | w=5
  165. rosbif -- r_associated #0: 5 / 0.005 -> rôti de bœuf
    n1=rosbif | n2=rôti de bœuf | rel=r_associated | relid=0 | w=5
  166. rosbif -- r_associated #0: 4 / 0.004 -> Angus
    n1=rosbif | n2=Angus | rel=r_associated | relid=0 | w=4
  167. rosbif -- r_associated #0: 4 / 0.004 -> Bos taurus
    n1=rosbif | n2=Bos taurus | rel=r_associated | relid=0 | w=4
  168. rosbif -- r_associated #0: 4 / 0.004 -> Bouillon
    n1=rosbif | n2=Bouillon | rel=r_associated | relid=0 | w=4
  169. rosbif -- r_associated #0: 4 / 0.004 -> Élevage bovin
    n1=rosbif | n2=Élevage bovin | rel=r_associated | relid=0 | w=4
  170. rosbif -- r_associated #0: 4 / 0.004 -> Grillade
    n1=rosbif | n2=Grillade | rel=r_associated | relid=0 | w=4
  171. rosbif -- r_associated #0: 4 / 0.004 -> hydratation
    n1=rosbif | n2=hydratation | rel=r_associated | relid=0 | w=4
  172. rosbif -- r_associated #0: 4 / 0.004 -> Plat national
    n1=rosbif | n2=Plat national | rel=r_associated | relid=0 | w=4
  173. rosbif -- r_associated #0: 4 / 0.004 -> Tradition
    n1=rosbif | n2=Tradition | rel=r_associated | relid=0 | w=4
  174. rosbif -- r_associated #0: 3 / 0.003 -> alsacien
    n1=rosbif | n2=alsacien | rel=r_associated | relid=0 | w=3
  175. rosbif -- r_associated #0: 3 / 0.003 -> Braiser
    n1=rosbif | n2=Braiser | rel=r_associated | relid=0 | w=3
  176. rosbif -- r_associated #0: 3 / 0.003 -> Four
    n1=rosbif | n2=Four | rel=r_associated | relid=0 | w=3
  177. rosbif -- r_associated #0: 3 / 0.003 -> Lard
    n1=rosbif | n2=Lard | rel=r_associated | relid=0 | w=3
  178. rosbif -- r_associated #0: 3 / 0.003 -> Pocher
    n1=rosbif | n2=Pocher | rel=r_associated | relid=0 | w=3
  179. rosbif -- r_associated #0: 3 / 0.003 -> Royaume-Uni
    n1=rosbif | n2=Royaume-Uni | rel=r_associated | relid=0 | w=3
  180. rosbif -- r_associated #0: 3 / 0.003 -> Sandwich
    n1=rosbif | n2=Sandwich | rel=r_associated | relid=0 | w=3
  181. rosbif -- r_associated #0: 3 / 0.003 -> Shetland
    n1=rosbif | n2=Shetland | rel=r_associated | relid=0 | w=3
  182. rosbif -- r_associated #0: 3 / 0.003 -> Taureau
    n1=rosbif | n2=Taureau | rel=r_associated | relid=0 | w=3
  183. rosbif -- r_associated #0: 3 / 0.003 -> Traction bovine
    n1=rosbif | n2=Traction bovine | rel=r_associated | relid=0 | w=3
  184. rosbif -- r_associated #0: 2 / 0.002 -> Alsace
    n1=rosbif | n2=Alsace | rel=r_associated | relid=0 | w=2
  185. rosbif -- r_associated #0: 2 / 0.002 -> Alsacien
    n1=rosbif | n2=Alsacien | rel=r_associated | relid=0 | w=2
  186. rosbif -- r_associated #0: 2 / 0.002 -> Bain-marie
    n1=rosbif | n2=Bain-marie | rel=r_associated | relid=0 | w=2
  187. rosbif -- r_associated #0: 2 / 0.002 -> Barde
    n1=rosbif | n2=Barde | rel=r_associated | relid=0 | w=2
  188. rosbif -- r_associated #0: 2 / 0.002 -> bardé
    n1=rosbif | n2=bardé | rel=r_associated | relid=0 | w=2
  189. rosbif -- r_associated #0: 2 / 0.002 -> Centre national de ressources textuelles et lexicales
    n1=rosbif | n2=Centre national de ressources textuelles et lexicales | rel=r_associated | relid=0 | w=2
  190. rosbif -- r_associated #0: 2 / 0.002 -> Cocotte
    n1=rosbif | n2=Cocotte | rel=r_associated | relid=0 | w=2
  191. rosbif -- r_associated #0: 2 / 0.002 -> cuisine britannique
    n1=rosbif | n2=cuisine britannique | rel=r_associated | relid=0 | w=2
  192. rosbif -- r_associated #0: 2 / 0.002 -> Cuisine britannique
    n1=rosbif | n2=Cuisine britannique | rel=r_associated | relid=0 | w=2
  193. rosbif -- r_associated #0: 2 / 0.002 -> dessiccation
    n1=rosbif | n2=dessiccation | rel=r_associated | relid=0 | w=2
  194. rosbif -- r_associated #0: 2 / 0.002 -> Flambage
    n1=rosbif | n2=Flambage | rel=r_associated | relid=0 | w=2
  195. rosbif -- r_associated #0: 2 / 0.002 -> Four solaire
    n1=rosbif | n2=Four solaire | rel=r_associated | relid=0 | w=2
  196. rosbif -- r_associated #0: 2 / 0.002 -> Friture
    n1=rosbif | n2=Friture | rel=r_associated | relid=0 | w=2
  197. rosbif -- r_associated #0: 2 / 0.002 -> Gloucester
    n1=rosbif | n2=Gloucester | rel=r_associated | relid=0 | w=2
  198. rosbif -- r_associated #0: 2 / 0.002 -> Guernesey
    n1=rosbif | n2=Guernesey | rel=r_associated | relid=0 | w=2
  199. rosbif -- r_associated #0: 2 / 0.002 -> Hereford
    n1=rosbif | n2=Hereford | rel=r_associated | relid=0 | w=2
  200. rosbif -- r_associated #0: 2 / 0.002 -> humoristique
    n1=rosbif | n2=humoristique | rel=r_associated | relid=0 | w=2
  201. rosbif -- r_associated #0: 2 / 0.002 -> Hydratation
    n1=rosbif | n2=Hydratation | rel=r_associated | relid=0 | w=2
  202. rosbif -- r_associated #0: 2 / 0.002 -> Jus
    n1=rosbif | n2=Jus | rel=r_associated | relid=0 | w=2
  203. rosbif -- r_associated #0: 2 / 0.002 -> restaurants
    n1=rosbif | n2=restaurants | rel=r_associated | relid=0 | w=2
  204. rosbif -- r_associated #0: 2 / 0.002 -> Rosbif
    n1=rosbif | n2=Rosbif | rel=r_associated | relid=0 | w=2
  205. rosbif -- r_associated #0: 2 / 0.002 -> Sauter
    n1=rosbif | n2=Sauter | rel=r_associated | relid=0 | w=2
  206. rosbif -- r_associated #0: 2 / 0.002 -> Solaire
    n1=rosbif | n2=Solaire | rel=r_associated | relid=0 | w=2
  207. rosbif -- r_associated #0: 2 / 0.002 -> traditionnellement
    n1=rosbif | n2=traditionnellement | rel=r_associated | relid=0 | w=2
  208. rosbif -- r_associated #0: 2 / 0.002 -> Veau
    n1=rosbif | n2=Veau | rel=r_associated | relid=0 | w=2
≈ 164 relations entrantes

  1. gastronomie --- r_associated #0: 998.16 --> rosbif
    n1=gastronomie | n2=rosbif | rel=r_associated | relid=0 | w=998.16
  2. spécialités culinaires --- r_associated #0: 996.09 --> rosbif
    n1=spécialités culinaires | n2=rosbif | rel=r_associated | relid=0 | w=996.09
  3. plat de viande --- r_associated #0: 934 --> rosbif
    n1=plat de viande | n2=rosbif | rel=r_associated | relid=0 | w=934
  4. viande --- r_associated #0: 459 --> rosbif
    n1=viande | n2=rosbif | rel=r_associated | relid=0 | w=459
  5. cuisine --- r_associated #0: 164 --> rosbif
    n1=cuisine | n2=rosbif | rel=r_associated | relid=0 | w=164
  6. bœuf --- r_associated #0: 155 --> rosbif
    n1=bœuf | n2=rosbif | rel=r_associated | relid=0 | w=155
  7. boeuf --- r_associated #0: 153 --> rosbif
    n1=boeuf | n2=rosbif | rel=r_associated | relid=0 | w=153
  8. spécialité culinaire --- r_associated #0: 139 --> rosbif
    n1=spécialité culinaire | n2=rosbif | rel=r_associated | relid=0 | w=139
  9. rosbif
    [se faire]
    rôtir     --- r_associated #0: 126 --> rosbif
    n1=rosbif
    [se faire]
    rôtir | n2=rosbif | rel=r_associated | relid=0 | w=126
  10. rosbif
    [se faire]
    découper en tranches     --- r_associated #0: 126 --> rosbif
    n1=rosbif
    [se faire]
    découper en tranches | n2=rosbif | rel=r_associated | relid=0 | w=126
  11. rosbif
    [se faire]
    faire cuire     --- r_associated #0: 126 --> rosbif
    n1=rosbif
    [se faire]
    faire cuire | n2=rosbif | rel=r_associated | relid=0 | w=126
  12. bœuf --- r_associated #0: 96 --> rosbif
    n1=bœuf | n2=rosbif | rel=r_associated | relid=0 | w=96
  13. art culinaire --- r_associated #0: 82 --> rosbif
    n1=art culinaire | n2=rosbif | rel=r_associated | relid=0 | w=82
  14. art de la table --- r_associated #0: 80 --> rosbif
    n1=art de la table | n2=rosbif | rel=r_associated | relid=0 | w=80
  15. en:culinary art --- r_associated #0: 80 --> rosbif
    n1=en:culinary art | n2=rosbif | rel=r_associated | relid=0 | w=80
  16. en:meat course --- r_associated #0: 75 --> rosbif
    n1=en:meat course | n2=rosbif | rel=r_associated | relid=0 | w=75
  17. émincer en rondelles cannelées --- r_associated #0: 73 --> rosbif
    n1=émincer en rondelles cannelées | n2=rosbif | rel=r_associated | relid=0 | w=73
  18. rôti de porc froid --- r_associated #0: 70 --> rosbif
    n1=rôti de porc froid | n2=rosbif | rel=r_associated | relid=0 | w=70
  19. détailler en copeaux --- r_associated #0: 61 --> rosbif
    n1=détailler en copeaux | n2=rosbif | rel=r_associated | relid=0 | w=61
  20. détailler en darne --- r_associated #0: 61 --> rosbif
    n1=détailler en darne | n2=rosbif | rel=r_associated | relid=0 | w=61
  21. détailler en quartier --- r_associated #0: 61 --> rosbif
    n1=détailler en quartier | n2=rosbif | rel=r_associated | relid=0 | w=61
  22. en losange --- r_associated #0: 61 --> rosbif
    n1=en losange | n2=rosbif | rel=r_associated | relid=0 | w=61
  23. plat froid --- r_associated #0: 60 --> rosbif
    n1=plat froid | n2=rosbif | rel=r_associated | relid=0 | w=60
  24. en:art of cooking --- r_associated #0: 58 --> rosbif
    n1=en:art of cooking | n2=rosbif | rel=r_associated | relid=0 | w=58
  25. en:diamond-shaped --- r_associated #0: 58 --> rosbif
    n1=en:diamond-shaped | n2=rosbif | rel=r_associated | relid=0 | w=58
  26. bouchées de rosbif aux framboises sauce acidulée --- r_associated #0: 57 --> rosbif
    n1=bouchées de rosbif aux framboises sauce acidulée | n2=rosbif | rel=r_associated | relid=0 | w=57
  27. rosbif en croûte de thym --- r_associated #0: 56 --> rosbif
    n1=rosbif en croûte de thym | n2=rosbif | rel=r_associated | relid=0 | w=56
  28. rosbif de boeuf --- r_associated #0: 55 --> rosbif
    n1=rosbif de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=55
  29. viande de boeuf --- r_associated #0: 55 --> rosbif
    n1=viande de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=55
  30. découpe en rosbif --- r_associated #0: 53 --> rosbif
    n1=découpe en rosbif | n2=rosbif | rel=r_associated | relid=0 | w=53
  31. rosbif ficelé et non bardé environ --- r_associated #0: 53 --> rosbif
    n1=rosbif ficelé et non bardé environ | n2=rosbif | rel=r_associated | relid=0 | w=53
  32. Art culinaire --- r_associated #0: 52 --> rosbif
    n1=Art culinaire | n2=rosbif | rel=r_associated | relid=0 | w=52
  33. détailler en filets --- r_associated #0: 52 --> rosbif
    n1=détailler en filets | n2=rosbif | rel=r_associated | relid=0 | w=52
  34. rosbif d'un kilo --- r_associated #0: 52 --> rosbif
    n1=rosbif d'un kilo | n2=rosbif | rel=r_associated | relid=0 | w=52
  35. découpe en filet --- r_associated #0: 51 --> rosbif
    n1=découpe en filet | n2=rosbif | rel=r_associated | relid=0 | w=51
  36. détailler en pétale --- r_associated #0: 51 --> rosbif
    n1=détailler en pétale | n2=rosbif | rel=r_associated | relid=0 | w=51
  37. détailler en quartiers --- r_associated #0: 51 --> rosbif
    n1=détailler en quartiers | n2=rosbif | rel=r_associated | relid=0 | w=51
  38. en bâton --- r_associated #0: 51 --> rosbif
    n1=en bâton | n2=rosbif | rel=r_associated | relid=0 | w=51
  39. en darnes --- r_associated #0: 51 --> rosbif
    n1=en darnes | n2=rosbif | rel=r_associated | relid=0 | w=51
  40. en filets --- r_associated #0: 51 --> rosbif
    n1=en filets | n2=rosbif | rel=r_associated | relid=0 | w=51
  41. en rondelles cannelées --- r_associated #0: 51 --> rosbif
    n1=en rondelles cannelées | n2=rosbif | rel=r_associated | relid=0 | w=51
  42. rondelles cannelées --- r_associated #0: 51 --> rosbif
    n1=rondelles cannelées | n2=rosbif | rel=r_associated | relid=0 | w=51
  43. rosbif au poivre --- r_associated #0: 51 --> rosbif
    n1=rosbif au poivre | n2=rosbif | rel=r_associated | relid=0 | w=51
  44. émincer en paysanne --- r_associated #0: 51 --> rosbif
    n1=émincer en paysanne | n2=rosbif | rel=r_associated | relid=0 | w=51
  45. viande bovine --- r_associated #0: 50 --> rosbif
    n1=viande bovine | n2=rosbif | rel=r_associated | relid=0 | w=50
  46. viande de bovin --- r_associated #0: 50 --> rosbif
    n1=viande de bovin | n2=rosbif | rel=r_associated | relid=0 | w=50
  47. assiette de charcuterie --- r_associated #0: 41 --> rosbif
    n1=assiette de charcuterie | n2=rosbif | rel=r_associated | relid=0 | w=41
  48. viande
    (nourriture)
     --- r_associated #0: 41 --> rosbif
    n1=viande
    (nourriture)
    | n2=rosbif | rel=r_associated | relid=0 | w=41
  49. Spécialité culinaire --- r_associated #0: 40 --> rosbif
    n1=Spécialité culinaire | n2=rosbif | rel=r_associated | relid=0 | w=40
  50. assiette de viande froide --- r_associated #0: 40 --> rosbif
    n1=assiette de viande froide | n2=rosbif | rel=r_associated | relid=0 | w=40
  51. en:Cold Cuts --- r_associated #0: 40 --> rosbif
    n1=en:Cold Cuts | n2=rosbif | rel=r_associated | relid=0 | w=40
  52. en:beef --- r_associated #0: 40 --> rosbif
    n1=en:beef | n2=rosbif | rel=r_associated | relid=0 | w=40
  53. en:cold cuts --- r_associated #0: 40 --> rosbif
    n1=en:cold cuts | n2=rosbif | rel=r_associated | relid=0 | w=40
  54. en:deli meats --- r_associated #0: 40 --> rosbif
    n1=en:deli meats | n2=rosbif | rel=r_associated | relid=0 | w=40
  55. personne
    [peut]
    rôtir
    [objet]
    rosbif     --- r_associated #0: 39 --> rosbif
    n1=personne
    [peut]
    rôtir
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=39
  56. Viande bovine --- r_associated #0: 38 --> rosbif
    n1=Viande bovine | n2=rosbif | rel=r_associated | relid=0 | w=38
  57. boeuf
    (viande)
     --- r_associated #0: 37 --> rosbif
    n1=boeuf
    (viande)
    | n2=rosbif | rel=r_associated | relid=0 | w=37
  58. pot-au-feu
    (viande)
     --- r_associated #0: 37 --> rosbif
    n1=pot-au-feu
    (viande)
    | n2=rosbif | rel=r_associated | relid=0 | w=37
  59. un rôti de boeuf --- r_associated #0: 36 --> rosbif
    n1=un rôti de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=36
  60. viande rouge --- r_associated #0: 36 --> rosbif
    n1=viande rouge | n2=rosbif | rel=r_associated | relid=0 | w=36
  61. faire cuire
    [objet]
    rosbif     --- r_associated #0: 35 --> rosbif
    n1=faire cuire
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=35
  62. personne
    [peut]
    faire cuire
    [objet]
    rosbif     --- r_associated #0: 35 --> rosbif
    n1=personne
    [peut]
    faire cuire
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=35
  63. personne
    [peut]
    découper en tranches     --- r_associated #0: 35 --> rosbif
    n1=personne
    [peut]
    découper en tranches | n2=rosbif | rel=r_associated | relid=0 | w=35
  64. personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif
    [lieu]
    four     --- r_associated #0: 35 --> rosbif
    n1=personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif
    [lieu]
    four | n2=rosbif | rel=r_associated | relid=0 | w=35
  65. personne
    (être humain)
    [peut]
    rôtir
    [objet]
    rosbif     --- r_associated #0: 35 --> rosbif
    n1=personne
    (être humain)
    [peut]
    rôtir
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=35
  66. assiette anglaise --- r_associated #0: 35 --> rosbif
    n1=assiette anglaise | n2=rosbif | rel=r_associated | relid=0 | w=35
  67. bœuf
    (viande)
     --- r_associated #0: 35 --> rosbif
    n1=bœuf
    (viande)
    | n2=rosbif | rel=r_associated | relid=0 | w=35
  68. en:culinary speciality --- r_associated #0: 35 --> rosbif
    n1=en:culinary speciality | n2=rosbif | rel=r_associated | relid=0 | w=35
  69. en:in the shape of a diamond --- r_associated #0: 35 --> rosbif
    n1=en:in the shape of a diamond | n2=rosbif | rel=r_associated | relid=0 | w=35
  70. faire cuire --- r_associated #0: 35 --> rosbif
    n1=faire cuire | n2=rosbif | rel=r_associated | relid=0 | w=35
  71. rôti de bœuf --- r_associated #0: 35 --> rosbif
    n1=rôti de bœuf | n2=rosbif | rel=r_associated | relid=0 | w=35
  72. rôti de boeuf --- r_associated #0: 35 --> rosbif
    n1=rôti de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=35
  73. viande de bœuf --- r_associated #0: 35 --> rosbif
    n1=viande de bœuf | n2=rosbif | rel=r_associated | relid=0 | w=35
  74. personne
    [peut]
    rôtir     --- r_associated #0: 34 --> rosbif
    n1=personne
    [peut]
    rôtir | n2=rosbif | rel=r_associated | relid=0 | w=34
  75. personne
    (être humain)
    [peut]
    découper en tranches     --- r_associated #0: 34 --> rosbif
    n1=personne
    (être humain)
    [peut]
    découper en tranches | n2=rosbif | rel=r_associated | relid=0 | w=34
  76. cuisine fine --- r_associated #0: 34 --> rosbif
    n1=cuisine fine | n2=rosbif | rel=r_associated | relid=0 | w=34
  77. lever les filets
    (art culinaire)
     --- r_associated #0: 34 --> rosbif
    n1=lever les filets
    (art culinaire)
    | n2=rosbif | rel=r_associated | relid=0 | w=34
  78. en:joint of beef --- r_associated #0: 33 --> rosbif
    n1=en:joint of beef | n2=rosbif | rel=r_associated | relid=0 | w=33
  79. en:lozenge-shaped --- r_associated #0: 32 --> rosbif
    n1=en:lozenge-shaped | n2=rosbif | rel=r_associated | relid=0 | w=32
  80. viande de bison --- r_associated #0: 32 --> rosbif
    n1=viande de bison | n2=rosbif | rel=r_associated | relid=0 | w=32
  81. découper en tranches
    [objet]
    rosbif     --- r_associated #0: 31 --> rosbif
    n1=découper en tranches
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=31
  82. personne
    [peut]
    découper en tranches
    [objet]
    rosbif     --- r_associated #0: 31 --> rosbif
    n1=personne
    [peut]
    découper en tranches
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=31
  83. personne
    (être humain)
    [peut]
    découper en tranches
    [objet]
    rosbif     --- r_associated #0: 31 --> rosbif
    n1=personne
    (être humain)
    [peut]
    découper en tranches
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=31
  84. détailler en darnes --- r_associated #0: 31 --> rosbif
    n1=détailler en darnes | n2=rosbif | rel=r_associated | relid=0 | w=31
  85. en losanges --- r_associated #0: 31 --> rosbif
    n1=en losanges | n2=rosbif | rel=r_associated | relid=0 | w=31
  86. personne
    (être humain)
    [peut]
    rôtir     --- r_associated #0: 30 --> rosbif
    n1=personne
    (être humain)
    [peut]
    rôtir | n2=rosbif | rel=r_associated | relid=0 | w=30
  87. anglais --- r_associated #0: 30 --> rosbif
    n1=anglais | n2=rosbif | rel=r_associated | relid=0 | w=30
  88. barbac --- r_associated #0: 30 --> rosbif
    n1=barbac | n2=rosbif | rel=r_associated | relid=0 | w=30
  89. boucherie
    (viande)
     --- r_associated #0: 30 --> rosbif
    n1=boucherie
    (viande)
    | n2=rosbif | rel=r_associated | relid=0 | w=30
  90. en:haute cuisine --- r_associated #0: 30 --> rosbif
    n1=en:haute cuisine | n2=rosbif | rel=r_associated | relid=0 | w=30
  91. en:limey --- r_associated #0: 30 --> rosbif
    n1=en:limey | n2=rosbif | rel=r_associated | relid=0 | w=30
  92. en:pom --- r_associated #0: 30 --> rosbif
    n1=en:pom | n2=rosbif | rel=r_associated | relid=0 | w=30
  93. en:roast of beef --- r_associated #0: 30 --> rosbif
    n1=en:roast of beef | n2=rosbif | rel=r_associated | relid=0 | w=30
  94. rôtir
    [objet]
    rosbif     --- r_associated #0: 29 --> rosbif
    n1=rôtir
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=29
  95. personne
    [peut]
    faire cuire     --- r_associated #0: 29 --> rosbif
    n1=personne
    [peut]
    faire cuire | n2=rosbif | rel=r_associated | relid=0 | w=29
  96. personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif     --- r_associated #0: 29 --> rosbif
    n1=personne
    (être humain)
    [peut]
    faire cuire
    [objet]
    rosbif | n2=rosbif | rel=r_associated | relid=0 | w=29
  97. personne
    (être humain)
    [peut]
    faire cuire     --- r_associated #0: 29 --> rosbif
    n1=personne
    (être humain)
    [peut]
    faire cuire | n2=rosbif | rel=r_associated | relid=0 | w=29
  98. Cuisine --- r_associated #0: 29 --> rosbif
    n1=Cuisine | n2=rosbif | rel=r_associated | relid=0 | w=29
  99. Gastronomie --- r_associated #0: 29 --> rosbif
    n1=Gastronomie | n2=rosbif | rel=r_associated | relid=0 | w=29
  100. en:art of entertaining --- r_associated #0: 29 --> rosbif
    n1=en:art of entertaining | n2=rosbif | rel=r_associated | relid=0 | w=29
  101. en:fine dining --- r_associated #0: 29 --> rosbif
    n1=en:fine dining | n2=rosbif | rel=r_associated | relid=0 | w=29
  102. plat à base de viande bovine --- r_associated #0: 29 --> rosbif
    n1=plat à base de viande bovine | n2=rosbif | rel=r_associated | relid=0 | w=29
  103. roastbeef --- r_associated #0: 29 --> rosbif
    n1=roastbeef | n2=rosbif | rel=r_associated | relid=0 | w=29
  104. rosbifs --- r_associated #0: 29 --> rosbif
    n1=rosbifs | n2=rosbif | rel=r_associated | relid=0 | w=29
  105. spécialité --- r_associated #0: 29 --> rosbif
    n1=spécialité | n2=rosbif | rel=r_associated | relid=0 | w=29
  106. faire cuire
    [objet]
    rosbif
    [endroit]
    four     --- r_associated #0: 28 --> rosbif
    n1=faire cuire
    [objet]
    rosbif
    [endroit]
    four | n2=rosbif | rel=r_associated | relid=0 | w=28
  107. cuisine
    (art culinaire)
     --- r_associated #0: 28 --> rosbif
    n1=cuisine
    (art culinaire)
    | n2=rosbif | rel=r_associated | relid=0 | w=28
  108. en:Brit --- r_associated #0: 28 --> rosbif
    n1=en:Brit | n2=rosbif | rel=r_associated | relid=0 | w=28
  109. en:a joint of beef --- r_associated #0: 28 --> rosbif
    n1=en:a joint of beef | n2=rosbif | rel=r_associated | relid=0 | w=28
  110. en:roast beef --- r_associated #0: 28 --> rosbif
    n1=en:roast beef | n2=rosbif | rel=r_associated | relid=0 | w=28
  111. ficelé --- r_associated #0: 28 --> rosbif
    n1=ficelé | n2=rosbif | rel=r_associated | relid=0 | w=28
  112. découper en tranches --- r_associated #0: 27 --> rosbif
    n1=découper en tranches | n2=rosbif | rel=r_associated | relid=0 | w=27
  113. en:beef roast --- r_associated #0: 27 --> rosbif
    n1=en:beef roast | n2=rosbif | rel=r_associated | relid=0 | w=27
  114. lever les filets --- r_associated #0: 27 --> rosbif
    n1=lever les filets | n2=rosbif | rel=r_associated | relid=0 | w=27
  115. magret --- r_associated #0: 27 --> rosbif
    n1=magret | n2=rosbif | rel=r_associated | relid=0 | w=27
  116. rosbeef --- r_associated #0: 27 --> rosbif
    n1=rosbeef | n2=rosbif | rel=r_associated | relid=0 | w=27
  117. rôtir --- r_associated #0: 27 --> rosbif
    n1=rôtir | n2=rosbif | rel=r_associated | relid=0 | w=27
  118. en:rhombus-shaped --- r_associated #0: 26 --> rosbif
    n1=en:rhombus-shaped | n2=rosbif | rel=r_associated | relid=0 | w=26
  119. pot-au-feu --- r_associated #0: 26 --> rosbif
    n1=pot-au-feu | n2=rosbif | rel=r_associated | relid=0 | w=26
  120. tendre --- r_associated #0: 26 --> rosbif
    n1=tendre | n2=rosbif | rel=r_associated | relid=0 | w=26
  121. rosbif tranché --- r_associated #0: 25 --> rosbif
    n1=rosbif tranché | n2=rosbif | rel=r_associated | relid=0 | w=25
  122. crisp sandwich --- r_associated #0: 24 --> rosbif
    n1=crisp sandwich | n2=rosbif | rel=r_associated | relid=0 | w=24
  123. boucherie --- r_associated #0: 23 --> rosbif
    n1=boucherie | n2=rosbif | rel=r_associated | relid=0 | w=23
  124. nutrition --- r_associated #0: 23 --> rosbif
    n1=nutrition | n2=rosbif | rel=r_associated | relid=0 | w=23
  125. rôti --- r_associated #0: 23 --> rosbif
    n1=rôti | n2=rosbif | rel=r_associated | relid=0 | w=23
  126. langue --- r_associated #0: 22 --> rosbif
    n1=langue | n2=rosbif | rel=r_associated | relid=0 | w=22
  127. losangique --- r_associated #0: 22 --> rosbif
    n1=losangique | n2=rosbif | rel=r_associated | relid=0 | w=22
  128. alimentation --- r_associated #0: 21 --> rosbif
    n1=alimentation | n2=rosbif | rel=r_associated | relid=0 | w=21
  129. Anglais --- r_associated #0: 20 --> rosbif
    n1=Anglais | n2=rosbif | rel=r_associated | relid=0 | w=20
  130. Britannique --- r_associated #0: 20 --> rosbif
    n1=Britannique | n2=rosbif | rel=r_associated | relid=0 | w=20
  131. aloyau --- r_associated #0: 20 --> rosbif
    n1=aloyau | n2=rosbif | rel=r_associated | relid=0 | w=20
  132. argot --- r_associated #0: 20 --> rosbif
    n1=argot | n2=rosbif | rel=r_associated | relid=0 | w=20
  133. ethnologie --- r_associated #0: 20 --> rosbif
    n1=ethnologie | n2=rosbif | rel=r_associated | relid=0 | w=20
  134. familier --- r_associated #0: 20 --> rosbif
    n1=familier | n2=rosbif | rel=r_associated | relid=0 | w=20
  135. four --- r_associated #0: 20 --> rosbif
    n1=four | n2=rosbif | rel=r_associated | relid=0 | w=20
  136. grillade --- r_associated #0: 20 --> rosbif
    n1=grillade | n2=rosbif | rel=r_associated | relid=0 | w=20
  137. morceau de bœuf --- r_associated #0: 20 --> rosbif
    n1=morceau de bœuf | n2=rosbif | rel=r_associated | relid=0 | w=20
  138. morceau de boeuf --- r_associated #0: 20 --> rosbif
    n1=morceau de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=20
  139. morceau de viande --- r_associated #0: 20 --> rosbif
    n1=morceau de viande | n2=rosbif | rel=r_associated | relid=0 | w=20
  140. plat de résistance --- r_associated #0: 20 --> rosbif
    n1=plat de résistance | n2=rosbif | rel=r_associated | relid=0 | w=20
  141. péjoratif --- r_associated #0: 20 --> rosbif
    n1=péjoratif | n2=rosbif | rel=r_associated | relid=0 | w=20
  142. steak --- r_associated #0: 20 --> rosbif
    n1=steak | n2=rosbif | rel=r_associated | relid=0 | w=20
  143. vieilli --- r_associated #0: 20 --> rosbif
    n1=vieilli | n2=rosbif | rel=r_associated | relid=0 | w=20
  144. plat
    (nourriture)
     --- r_associated #0: 16 --> rosbif
    n1=plat
    (nourriture)
    | n2=rosbif | rel=r_associated | relid=0 | w=16
  145. Art de la table --- r_associated #0: 15 --> rosbif
    n1=Art de la table | n2=rosbif | rel=r_associated | relid=0 | w=15
  146. Spécialités culinaires --- r_associated #0: 15 --> rosbif
    n1=Spécialités culinaires | n2=rosbif | rel=r_associated | relid=0 | w=15
  147. Viande de boeuf --- r_associated #0: 15 --> rosbif
    n1=Viande de boeuf | n2=rosbif | rel=r_associated | relid=0 | w=15
  148. Viande rouge --- r_associated #0: 15 --> rosbif
    n1=Viande rouge | n2=rosbif | rel=r_associated | relid=0 | w=15
  149. fine dining --- r_associated #0: 15 --> rosbif
    n1=fine dining | n2=rosbif | rel=r_associated | relid=0 | w=15
  150. rôti
    (Nom)
     --- r_associated #0: 15 --> rosbif
    n1=rôti
    (Nom)
    | n2=rosbif | rel=r_associated | relid=0 | w=15
  151. plat --- r_associated #0: 11 --> rosbif
    n1=plat | n2=rosbif | rel=r_associated | relid=0 | w=11
  152. Magret --- r_associated #0: 10 --> rosbif
    n1=Magret | n2=rosbif | rel=r_associated | relid=0 | w=10
  153. Plat de résistance --- r_associated #0: 10 --> rosbif
    n1=Plat de résistance | n2=rosbif | rel=r_associated | relid=0 | w=10
  154. Plat de viande --- r_associated #0: 10 --> rosbif
    n1=Plat de viande | n2=rosbif | rel=r_associated | relid=0 | w=10
  155. en:brit --- r_associated #0: 10 --> rosbif
    n1=en:brit | n2=rosbif | rel=r_associated | relid=0 | w=10
  156. en:cook [sth] --- r_associated #0: 10 --> rosbif
    n1=en:cook [sth] | n2=rosbif | rel=r_associated | relid=0 | w=10
  157. en:duck breast fillet --- r_associated #0: 10 --> rosbif
    n1=en:duck breast fillet | n2=rosbif | rel=r_associated | relid=0 | w=10
  158. en:fillet of duck breast --- r_associated #0: 10 --> rosbif
    n1=en:fillet of duck breast | n2=rosbif | rel=r_associated | relid=0 | w=10
  159. en:main dish --- r_associated #0: 10 --> rosbif
    n1=en:main dish | n2=rosbif | rel=r_associated | relid=0 | w=10
  160. un rôti de b?uf --- r_associated #0: 10 --> rosbif
    n1=un rôti de b?uf | n2=rosbif | rel=r_associated | relid=0 | w=10
  161. Fine dining --- r_associated #0: 5 --> rosbif
    n1=Fine dining | n2=rosbif | rel=r_associated | relid=0 | w=5
  162. GASTRONOMIE --- r_associated #0: 5 --> rosbif
    n1=GASTRONOMIE | n2=rosbif | rel=r_associated | relid=0 | w=5
  163. Plat froid --- r_associated #0: 5 --> rosbif
    n1=Plat froid | n2=rosbif | rel=r_associated | relid=0 | w=5
  164. dénomination --- r_associated #0: 3 --> rosbif
    n1=dénomination | n2=rosbif | rel=r_associated | relid=0 | w=3
Le service Rézo permet d'énumérer les relations existant pour un terme. Ce service est interrogeable par programme.
Projet JeuxDeMots - url: http://www.jeuxdemots.org
contact: mathieu.lafourcade@lirmm.fr