La cuisine de français

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La cuisine de français

  1. 1. 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 LA CUISINE FRANÇAISE
  2. 2. 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
  3. 3. DES CUISINES COMMUNS • meat: beef, veal, lamb, pork • drink: champagne, wine • cheese: more than three hundred kinds - best known: camembert, brie, roquefort
  4. 4. 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
  5. 5. 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
  6. 6. 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
  7. 7. 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
  8. 8. LES COURS DE DÎNER • 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
  9. 9. 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
  10. 10. 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
  11. 11. 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
  12. 12. LE FROMAGE • 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
  13. 13. LE DESSERT • 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
  14. 14. LE CAFÉ ! • 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
  15. 15. 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
  16. 16. MERCI. FIN.

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