The document summarizes 5 traditional dishes of France: Soupe à l'oignon (onion soup), Boeuf bourguignon (beef stew), Flamiche (leek tart), Salade nicoise (Niçoise salad), and Ratatouille (vegetable stew). For each dish, it provides a brief description and lists the main ingredients. It also discusses two traditional French drinks: Pastis, an anise-flavored apéritif from Marseille, and Kir, a cocktail made with white wine and blackcurrant liqueur. Finally, it mentions two classic French desserts: Baba au rhum, a rum-soaked yeast cake served with candied fruit

5. Ladies and
gentlemen the
COUNTRY IS….

9. I chose to talk about
the 5 most
traditional dishes of
France.

10. Soupe à l'oignon
It is a traditonal dish in many other countries but the
most famous is the French one. The main ingredient is
onion, however this soup is really refined. It is on the
menu of every restaurant in France.

11. ingredients
 Onion
 Flour
 Butter
 Pepper
 Bread
 Sugar
 Salt

12. Boeuf bourguignon
It is one of the most classic dishes in France.
It is an example of peasant dish.
When tourists go to France they usually try it because it
is one the best dishes in France

13. Ingredients
 Beef
 Bacon
 Carrots
 Seasoning
 Potatoes
 Onion
 Mushrooms

14. Flamiche
The 2 main ingredients of this dish are leek and puff
pastry.
It is served hot and traditionally matched to a good
Savigny (red wine) but it is often eaten with an
aperitif. It is a specialty of Picardy in the north.

15. Ingredients
 Flour
 Milk
 Butter
 Eggs
 Leeks
 Cheese
 Oil
 Salt
 Walnuts

16. Salade nicoise
It is a traditional fresh Summer dish with vegetables.
You can choose what to add to the salad mix, for
example tomatos, capers, cucumbers ecc. In this way
you can have your bespoke “salade”

17. Type of ingredients
 Tomatoes
 Achovy fillets
 Oil
 Olives
 Salt
 Peppers
 Capers
 Artishockes

18. Ratatouille
Originally it was a paesant poor dish from the South of
France. Nowadays it is a world-known dish which can
be served as side dish, as meal or as stuffing for other
dishes, such as crepes and omelettes. It is generally
made in a shallow pan, on high heat, with a relatively
small amount of fat.

19. Ingredients
 Tomatoes
 Garlic
 Onions
 Zucchini
 Eggplants
 Carrots
 bell peppers
 Basil
 Marjoran
 Thyme
 Other green herbs

21.  Un Double - Twice the amount of the same coffee.

22.  Café au Lait - An espresso with hot milk added.

23.  Une Noisette - Once again this is an espresso, but
there is a hint of cream or milk floating on top.

25. Pastis
It is an anise-flavored spirit and apéritif from southern
France, precisely from Marseille.
Pastis is normally diluted with water. It is consumed
cold and it is considered a refreshment for hot days.

26.  Kir is an elegant French cocktail made with white wine
and Cassis. There is a more special variation: Kir
Royal made with champagne instead of white wine.
Cassis is a typical spirit from the Dijon area and it is
made of blueberries.

28.  Baba au rhum
A baba au rhum is a yeast cake, similar to a brioche ,
that is imbibed in rhum. They are usually served with
candied fruits and whipped cream .

29. Bavarois
It is a sort of cold dessert. It is made with cream and
many different fruits and it is set with gelatin . These
can be of many flavors and colors.