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L A C U I S I N E F R A N Ç A I S E
B Y: C A N D Y S K R U S E A N D C H L O É K E N N E B E C K
L A C U I S I N E F R A N Ç A I S E E S T…
• extremely diverse
• love of good food in all forms
• always made with fresh ingredients everyday
• has dozens of courses
• other countries have incorporated the food
• culture & lifestyle inhabitant it
D E S C U I S I N E S C O M M U N S
• meat: beef, veal, lamb, pork
• drink: champagne, wine
• cheese: more than three hundred kinds - best known: camembert, brie, roquefort
D E S R E PA S P O P U L A I R E S
• pot-au-feu: traditional bistro dish with a nice piece of beef which is boiled in water with onion, carrots, and leek
• entrecôte marchand de vin: steak, served with red wine sauce, butter and onions; includes long french fries
D E S R E PA S - L E P E T I T D É J E U N E R
• usually lighter than english breakfasts
• around eight a.m. it is served
• made of fresh bread, croissant or brioche
• croissants are usually served with jam and butter
• small side portion of ham or eggs compliments the meal
D E S R E PA S - L E D É J E U N E R
• between twelve and two p.m. lunch is served
• red wine is drank during a work day lunch
• food choices differ from regions
• provence region: mediterranean style - lots of salads with olive oil dressing and tomatoes
• northern regions: heavier cooked foods, with more butter and sour cream
• eastern regions: uses more sausages and sauerkraut
• overall france: custom wine and cheese
L E S R E PA S - L E D Î N E R
• around seven to seven-thirty is served
• it can last up to a couple of hours
• three course meals are common
• cheese, wine, bread, and mineral water is served
• dinner is time to relax and spend time with friends and family
L E S C O U R S D E D Î N E R
• l’apértif: first course in a french dinner
• l’entrée: appetizer
• le plat principal: main course
• le fromage: cheese
• le dessert: dessert
• le café: coffee
L’ A P É R T I F
• it is the first course in a french dinner
• small appetizers
• champagne
• indicates the hosts’ pleasure at having guests over
L’ E N T R É E
• start of the dinner that is presented to guests
• basically appetizers
• well thought out and carefully prepared
• types: cold dishes such as beef carpacio, roquefort flan, salmon mousse; hot dishes such as french onion soup, cheese soufflé, and sole filet terrine
L E P L AT P R I N C I PA L
• the third course in a french dinner
• wide variation of cooking styles, according to different regions
• includes meat or fish
• served with side dishes of salads, rice, or pasta
• wine is served throughout the meal: red wine to go with red meat, and white wine to go with white meat or fish
L E F R O M A G E
• a cheese board is prepared
• consists of cheese of varying texture and flavors
• accompanied by fruits, nuts, and baguette bread on the side
• more wine, of course
L E D E S S E R T
• sweet to taste
• can be hot or cold
• light and small to prevent guests from feeling too full
• includes: chocolate profiteroles, chocolate mousse, and apple tarts
L E C A F É
!
• served as a gesture of gratitude and pleasure at having guests for dinner
• taken in the relaxed atmosphere of the living room
• served in a small cup
• accompanied by a square piece of dark chocolate or a chocolate truffle
• tea is prepared for guests that do not drink coffee
L E S R E S TA U R A N T S P O P U L A I R E S
• bistro paul bert: popular for those looking for a piece of old-timey paris
• septime: popular for setting the trend of more inventive cooking
• chez casimir: popular for those looking for an affordable dinner and the best cheese plate in the city
• relais d’entrecôte: popular for steak and fries (only thing they serve) and no reservation policy
• chateaubriand: popular for their playful and modern menu
F I N .M E R C I .