Your SlideShare is downloading. ×
Savoyard culinary spcialty.diapo avec ezgi
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Savoyard culinary spcialty.diapo avec ezgi

211
views

Published on

Savoyard culinary spcialty …

Savoyard culinary spcialty


0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
211
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Savoyard Culinary Spécialty . Manufactured by ZEMA Cassandra & YAYGIR Ezgi .
  • 2. Raclette
    • ~ Raclette (féminine) is a dish typical Valais obtained by scraping a half wheel of cheese melted on it’s surface by the proximity of a heat source .
  • 3. Tartiflette
    • ~ Tartiflette is a gratin of potatoes and Reblochon native country of Savoy. It is also possible to add bacon .
  • 4. Fondue Savoyard
    • ~The fondue is a variant of the Savoyard cheese fondue. The fondue is known as Savoy since 1950, his arrival there was favored by the tourism boom. Different variants exist in the Savoie region and in the French Jura.
  • 5. Cheese fondue
    • ~ Cheese fondue is a dish of hard cheeses such as Gruyere for the original Swiss recipe. Is used in France or Beaufort County.
  • 6. Beaufort
    • ~ Beaufort is a French cheese produced in the Savoie in a production area that spans the valleys Beaufortain to which it owes its name.
    • ~ It is a raw milk cheese cooked pressed part of the family of sieves. He was nicknamed the "Prince of Gruyères"by Jean Anthelme Brillat-Savarin.
  • 7. County
    • ~ The county Comtel is a French cheese AOC since 1958 mainly produced in Franche-Comte. Its production area covers the departments of Jura, Doubs and east of Ain, as well as the communities of the Saône-et-Loire and Haute-Savoie.
    • ~ It is a cheese from raw milk, cooked pressed.
  • 8. gruyère