EAP6 Presentation - "The Savoy"

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A short presentation about the gastronomy in Savoy, France.
University of Greenwich, Business School 2009/2010, Postgraduate ERASMUS Program, Term 1, English for Academic Purpose 6 Course (EAP6)

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EAP6 Presentation - "The Savoy"

  1. 1. The Frenchs guys… Presents…
  2. 2. Plan History Local Products Local Meals Tasting foods 3
  3. 3. History 4
  4. 4. History 5
  5. 5. 6
  6. 6. Local Products Cheese 7
  7. 7. “Reblochon” French Cheese Alps – “High Savoy” Thônes Town Obtained AOC title
  8. 8. “Reblochon” Cow’s milk Abondance Tarentaise Montbéliarde
  9. 9. “Tome of Savoy” Skim milk Low fat content Matured
  10. 10. “Emmental of Savoy” Medium-hard cheese Large holes To be aged 4 months 8 months 14 months
  11. 11. Cooked Meats Local Products 12
  12. 12. LP – Cooked Meats The “saucisson”
  13. 13. LP – Cooked Meats The “Jambon” 14
  14. 14. Local Meals 15
  15. 15. “Tartiflette” Valley of Aravis Reblochon’s Home Launched in 1980’s Increase sales of cheese
  16. 16. The Recipe! Potatoes Oignon Bacon Fresh cream Apremont Wine Reblochon
  17. 17. “Fondue” Swiss communal dish Shared at the table!
  18. 18. The Recipe! Mixed Cheese Comté savoyard Beaufort Emmental Abymes Wine Crusty Bread
  19. 19. Are you hungry ? Fasten your seat belt !
  20. 20. Tasting foods enjoy !
  21. 21. Thank you ! 22

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