The flag of France consists of three colors - blue, white, and red - which originated during the French Revolution. France is one of the oldest states in Europe and fully recognizes its historical roots in Gaul. Paris is the capital of France and the richest city in Europe in terms of per capita income. Typical French foods include crepes, which are thin pancakes made from flour, milk, eggs, and butter. Rugby union is a popular sport in southern France, and the national team competes in the Six Nations Championship. Wildlife found in France includes animals native to its varied natural habitats across the country's rural and forested areas. The climate of France ranges from temperate in the north to Mediterranean in the south.

1. Nohaila Benchakra
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2.  The flag of France consists of three colours: blue,white
and red. The first time it appeared was during the
French Revolution and it was the result of a mixture of
the Paris flag ( red and blue) and the royal color (white
) , a combination that has been often attributed to the
Marquis de Lafayette . The original configuration had
red on the opposite side but it changed on February 5 ,
1794 during the First French Republic.

3. WHERE IS FRANCE?

4. HISTORY OF FRANCE
 France is one of the oldest states of Europe , but it only
appears with the name from the Middle Ages. It fully
recognizes the historical antecedent of Gaul as France ,
although Gaul occupied an area slightly wider than the
European France today. European hegemonic wars in
France tried to impose several times and therefore had
to face almost all Europe ( separately or together as a
counterweight to French expansionism ).

5. PARIS
 Paris ( Paris in French ) is the capital of France , also
known as the Paris region. It has a population of
13,067,000 inhabitants, 2,211,297 of which reside in the
municipality of Paris. For its per capita income is the
richest city in Europe. The inhabitants are called
Parisians .

6. THE TYPICAL FOOD OF FRANCE.
 150g (1 cup) plain flour
 310ml (1 1/4 cups) milk
 2 eggs
 20g butter, melted
 Melted butter, extra, to grease
 Step 1
 Sift the flour into a bowl. Make a well in the centre. Whisk in the milk and eggs. Stir in the butter.
Don't overwork the batter as this can result in tough crepes. Cover and place in the fridge for 1 hour to
rest. This helps to create light crepes. The mixture should be smooth, like cream.
 Step 2
 Heat a little extra butter in a non-stick frying pan over medium heat until foaming. If the pan is not
hot enough, the crepe may stick, and if the pan sizzles loudly when adding the batter, it is too hot.
Add enough batter to thinly coat the base, and tilt the pan to create an even thickness.
 Step 3
 If the pan is at the correct temperature, it should take just a minute before the edge curls and the base
turns golden. Use a spatula to check it - the base should be golden, lacy and thin enough to see
through. Flip and cook for a further minute before transferring to a plate.
 Top idea:
 For a quick and easy weekend breakfast, fold crepes into triangles. Sprinkle with caster sugar or
drizzle with honey, then serve with a good squeeze of lemon.
 Source

7. THE TYPICAL SPORT OF FRANCE.
 Rugby union (rugby à 15 or jeu à 15) was first introduced in the
early 1870s by British residents. While football is much more
popular nationally, rugby union is predominant in the southern
half of the country, especially around Toulouse, the French
Basque country and Catalonia. Elite French clubs participate in
the domestic club competition - the Top 14. Clubs also compete
in the European knock-out competitions, the European Rugby
Champions Cup and European Rugby Challenge Cup. It is the
seventh largest French team sport in the terms of licensed
players with 457,018 licensed players (2012).
 The national side is one of the tier 1 national teams. It competes
annually in the Six Nations Championship, and won it outright
16 times. France has been to every Rugby World Cup since its
inception in 1987, and has been a runner-up on three occasions,
most recently in 2011. France hosted the 2007 Rugby World Cup.

8. THE ANIMAL OF FRANCE.
 Wildlife in France: because of the large size of France,
and the large percentage of the country that is still
rural and / or forested, there are many intact natural
habitats. We introduce some of the more common
wildlife in France that you might see on a visit, or
might hear and hope you don't see, and some wildlife
you are very unlikely to come across.

9. ART
 The collections of the Frances Lehman Loeb Art
Center chart the history of art from antiquity to the
present and comprise over 19,000 works.
Stay informed on art, art
programs, collections and
exhibitions at Vassar.

10. MUSIC FRANCE
 Although it may be difficult for non-English speaking
singers decode this market , there are many
francophone singers have. These famous singers won
awards in France and Canada as well as internationally
and many of them continue touring the world today.

11. WORLD TRAVEL GUIDE

12. CLIMATE
 The climate is temperate in the north; the northeastern areas have a
more continental climate with warm summers and colder winters. It
rains throughout the year with a good chance of precipitation as snow
during the winter. Jura Mountains have an alpine climate. Lorraine
(Lorraine), protected by its hills, has a relatively mild microclimate.
The climate is Mediterranean in the south; weather in mountainous
areas is cooler, with heavy snow in winter. The Atlantic Ocean
influences the climate of the western coastal areas, from the Loire to
the Basque region, the weather is temperate and relatively mild with
rain distributed throughout the year. Summers can be very hot and
sunny. In inland areas the climate is mild and the French side of the
Pyrenees is famous for its record of sunlight. The regions of the Riviera,
Provence and Roussillon enjoy a Mediterranean climate. The weather
in the French Alps is unstable. The regions of Auvergne, Burgundy
(Burgundy) and Rhône Valley has a continental climate. Throughout
this area you can give very strong winds such as the Mistral.