Presentation on theme: "THE GASTRONOMIC SPECIALITIES OF FRANCE. nanorezo.free.fr NORTH EAST SOUTH EAST NORTH WEST SOUTH WEST PARIS / ILE DE FRANCE OVERSEAS DEPARTMENTS AND TERRITORIES."— Presentation transcript:
nanorezo.free.fr NORTH EAST SOUTH EAST NORTH WEST SOUTH WEST PARIS / ILE DE FRANCE OVERSEAS DEPARTMENTS AND TERRITORIES THE GREAT REGIONS OF FRANCE
BRITTANY WEST The salted pancakes are made from buckwheat flour and can be filled with salmon, ham, cheese and eggs. The sweet ones are made from plain flour and can be stuffed with marmelade, chocolate or only sugar. SALTED OR SWEET PANCAKES
The Cancale oyster is characterized by a pronounced flavor of salt with iodine and a nutty aftertaste and is considered as the best one. The Marennes Oleron oyster comes from the island of Oleron It may have been a blue-green colour depending on the season. Island of Oleron x Cancale x THE MARENNES OLERON OR CANCALE OYSTERS gaiana.over-blog.com
NORTH EAST THE ALSATIAN SAUERKRAUT With -cabbage, -smoked ham, -Strasbourg sausages -White wine or beer -and potatoes
PARIS/ ILE DE FRANCE CROQUE MONSIEUR Toasted ham and cheese sandwich
BURGUNDY SNAILS Stuffed with garlic, parsley and butter fr.wikipedia.org
RHONE FROG LEGS Fried and served with garlic and parsley
SOUTH EAST BOUILLABAISSE A shellfish and fish stew, prepared with the freshest possible seafood, caught and served on the same day. A dish originally from Marseilles
SOUTH WEST THE CASSOULET -The dish gets its name from the pot it is baked in, the cassole. -The recipe is based on a stew of white dried beans (Tarbais ones), Toulouse pork sausage, duck confit and duck fat. -The cassoulet can be prepared the day before and it is better when reheated.
FOIE GRAS CREME CATALANE -A great French delicacy and very expensive made from the liver of ducks or geese. -Sold both fresh or cooked -Usually served in thin slices at the start of a meal with a sweet wine. -A traditional dessert from French Catalonia -It is lightly cinnamon flavoured with a crisp caramelised sugar crust -Looks like the Crème Brûlée but more delicate
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