The document provides recipes and descriptions of various French foods, including: - Crème brûlée, filet mignon with mushroom-cabernet gravy, and a French breakfast are mentioned. - A recipe for cassoulet is given, listing ingredients like beans, sausage, duck confit, tomato concentrate. - Other foods mentioned include châtaignes (chestnuts), croque monsieur sandwiches, and omelettes. - Desserts like tarte tatin, mocha pots de crème, and vanilla crème brûlée are also listed.

1. Langfest 2015
Abel Smith
French Foods
Language Festival Fun!

2. CRÈME BRULEE
Crème Brulee is a famous
French dessert.

3. Filet Mignon with Mushroom-Cabernet Gravy
Pan-searing because it gives the filet mignon steaks that beautiful colour and
crust on the outside and leaves them so tender inside! It goes great with
camembert .
FILET MIGNON WITH MUSHROOM-
CABERNET GRAVY

4. French Breakfast
• This is a French breakfast, containing
croissants, strawberries, blackberries and
coffee.

5. LE CASSOULET
Les ingredients
750g de haricots-beans
16 tranches de saucisson a ail-garlic sausge
8 saucisses de Toulouse non fumees-Toulouse sausages
2 boitesw de confit de canard-duck
70g de concetre de tomate en boite-concentrated tomato
Garlic
Salt
pepper

6. Langfest 2015
Bengeo
French Foods

7.  des châtaignes - sweet chestnuts
 These are particularly typical in the Ardèche,
Tar and Lyon regions

8. Croque monsier
A classy sandwich
with pork and a
cheesy sauce.

9. UN OMELETTE
 LES INDGRIEDIENTS
Get everything ready. Warm a 20cm (measured across the top) non-
stick frying pan on a medium heat. Crack the eggs into a bowl and beat
them with a fork so they break up and mix, but not as completely as you
would for scrambled egg. With the heat on medium-hot, drop one knob
of butter into the pan. It should bubble and sizzle, but not brown. Season
the eggs with the Parmesan and a little salt and pepper, and pour into
the pan.
Let the eggs bubble slightly for a couple of seconds, then take a wooden
fork or spatula and gently draw the mixture in from the sides of the pan a
few times, so it gathers in folds in the centre. Leave for a few seconds,
then stir again to lightly combine uncooked egg with cooked. Leave
briefly again, and when partly cooked, stir a bit faster, stopping while
there’s some barely cooked egg left. With the pan flat on the heat, shake
it back and forth a few times to settle the mixture. It should slide easily in
the pan and look soft and moist on top. A quick burst of heat will brown
the underside.
Grip the handle underneath. Tilt the pan down away from you and let
the omelette fall to the edge. Fold the side nearest to you over by a third
with your fork, and keep it rolling over, so the omelette tips onto a plate
– or fold it in half, if that’s easier. For a neat finish, cover the omelette
with a piece of kitchen paper and plump it up a bit with your fingers. Rub
the other knob of butter over to glaze. Serve immediately.

10. Langfest 2015
Mill Mead
French Foods

11. Tarte tatin
320g/11oz plain flour
225g/8oz ice-cold butter
110g/4oz icing sugar
3 free-range egg yolks
6 Cox or 4 Granny Smith apples, peeled, cored
and cut into 8-12 wedges
¼ lemon
110g/4oz caster sugar
110g/4oz butter

12. Mocha Pots de Crème
This classic baked custard gets a last-
minute broil to create the smooth,
crackable sugar crust.
Vanilla Crème Brûlée
Serve this rich, pudding-chocolate desserts
Ooh, La La!
puddings
français

13. Les cuisses de grenouilles
People might think that frogs legs are
disgusting but they just taste like heaven
not really they actually taste like meat.

14. Langfest 2015
Morgans
French Foods

15. Du vin & champagne
French people drink lots of wine. The most popular
place to grow wine is Bordeaux and Champagne.
The French word for wine is vin. As well as this, they
also make and drink champagne which they adore.
Champagne is, of course, made in the city of
Champagne and is bought from all around the
world.

16. Escargot
Escargot is the French word for
snail which is a very famous
dish in France. It is often
served in small quantities at
restaurants and covered in
garlic. This dish tastes
especially good with a drink of
chardonnay, a French wine

17. Pot-au-feu
• They sometimes serve in a pot to keep all the
heat in.
• It is a beef French stew according to French
chief Raymond blanc.
• You serve it with vegetables

18. Langfest 2015
Wheatcroft
French Foods

19. Apricot French toast
Ingredients
50g butter
• 6 apricots, halved and
stoned
• 200g/8oz caramel sauce
350g ready-made vanilla
custard
• 8 small, thick slices
brioche or white bread, or
4 large slices, cut
diagonally

20. Snails (Escargot)
Calories: 90
Fat : 1.4g
Protein : 16g
Also known as
Escargots.

21.  Duck or goose liver with gravy
Foie gras

22. Les Crepes
Crepes are a type of French pancake often filled with a chocolate
sauce. It is normally made of buck flour or wheat flour.