(n): 1. a sweet, crustless quiche- or flan-like custard made with walnuts and pieces of stale brioche originally from the Burgundy region. Less-sweet versions of this dish are prepared with diced left-over meats.
2. A quadrille or square dance in fast duple time that originated in the Provence region in the 15th century, characterized by the "pas de Rigaudon", a distinctive springing step. This dance became popular in XVI century and later European courts. (a.k.a. rigaudon, rigadoon)
One form of the dance, the Rigodon de Honor, has been called one of the most refined of the national dances of the Phillipines. It is an elegant traditional feature of the highest Phillipine state functions.