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- 3. 1.PARIS (2 millionsof people) 5. NICE 340 000 2. Marseille 800 000 3. LYON 440000 4. Toulouse 390 000
- 4. is a territorywith natural boundaries: - Water: the North Sea, English Channel, Atlantic Ocean, the Mediterranean Sea, The Rhine (river) - Mountains: the Pyrenees, the Alps - is a land with about 65 millions of people an area of 550,000 km2 or 148,000 square miles
- 5. Landscapes and climatesare varied : - Mild oceanic climate and humid west, especially Britain - Continental climate extremely hot or cold and dry in the east, especially in Alsace - Mediterranean climate, hot and dry south-east, especially in Provence - Aquitaine climate, wet and mild in the southwest - Mountain climate on landforms, extreme temperatures and lots of rain as in the Alps and Pyrénnées Variety of Landscapes: - Great Plains grain in the Paris basin, in Beauce and Brie. (= Wheat) - Hillside vineyards in Burgundy, Beaujolais and Bordeaux. (= Wine) - Trays with pasture in the Massif Central (Puy de Dome), the Vosges and in Britain. (= cheese) - Barrens along the Atlantic Ocean (= dunes) - Scrubland near the Mediterranean Sea (= summer fires) - Maquis in the south near Montpellier and in Corsica (= summer fires) - Forests in the mountains (the Alps, the Pyrenees, the Vosges) and in the moors. (= wood)
- 6. FRANCE : LACÔTE D’AZUR
- 8. Tourrette Levens isa city of France, located in the Alpes-Maritimes (department) in Provence-Alpes-Cote d'Azur (district); From Tourrette Levens to Nice there is about 10 kms (6,2 miles) The people of Tourrette are called Tourrettans, Tourrettanes. The 4728 inhabitants of the town living in an area of 17 sq km with a density of 278 inhabitants per km ² and an average altitude of 449 m. The current mayor of the town hall is Alain FRÈRE
- 9. In Tourrette Levens,there is a castle in which there are four museum : - The Museum of Prehistory - The butterflies’s museum - The museum of old crafts - The museum of natural history http://www.tourrette-levens.org/img_tour/Video-Tourrette-Levens.wmv
- 16. Pissaladière it is mostlycomposed of stewed onions that cooked long enough - at least two hours - very low heat, taking care to avoid browning. Dough and onion may be sufficient, but on it you have anchovy fillets. Finally, it is customary to add to the onion tart black olives. Tapenade Tapenade consisting mainly of crushed olives, anchovies and capers .It can be enjoyed on the couch, especially as an aperitif or simply the tartinant on bread or dipping veggie sticks. Pan-bagnat The pan-bagnat is a sandwich of Nice and which come into salad of raw vegetables and olive oil, placed in a bun made especially for this purpose. In Nice, pan banhat means "soaked bread" implied olive oil . Salad nicoise Salad Nicoise is made on the basis of vegetables: green onions, tomatoes, fava beans, celery, small purple artichokes, green and red peppers, basil leaves, boiled eggs, anchovies, oil olive oil and olives of Nice.
- 17. Donut zucchini flowers Stuffed Theyare made from vegetable tomatoes, zucchini, onions, peppers, eggplant hollowed and filled with a stuffing made from leftover meat, cheese, egg yolk hardened bread boiled in milk, spices, and baked . Socca Socca is the name given to a culinary specialty made of chickpea flour. Socca is in the form of a large and fine cake baked in large round plates tinned copper in a pizza oven. Once cooked, the cake is golden (yellow orange) and is even slightly burnt in places. Socca is eaten hot, if possible just out of the oven, often with pepper and without using cutlery.. Swiss chard pie Chard pie base chard, which can be served either as a savory dish, and as a sweet dessert. Despite the presence of chard there is a pastry eaten cold or warm. The chard leaves are finely chopped mixed with pine nuts and raisins. The pie is used most often topped with plenty of icing sugar. There is also a variant salt composed of beets, rice, bacon and Parmesan. These pies are usually eaten cold.
- 18. 2017-2019 Erasmus+ Project: “SMALLSCIENTISTS ACROSS EUROPE” KA 2 Strategic Partnership Project: 2017-1-FR01-KA219-037465_1 The project is funded by the European Commission under the Erasmus Plus Program, the European Union's new Programme in the fields of education, training, youth and sport. All the information we provide is the exclusive responsibility of the project team, and the National Agency for Community Programs in the Field of Education and Training and the European Commission are not responsible for the use of the content of this information.