2. French Food

3. The finest in the world? French cooking has, over the years, become the norm to which we compare other cuisines. French cooking has, over the years, become the norm to which we compare other cuisines. This is partly This is partly because France's because France's famous culinary famous culinary schools have made schools have made cooking a highly cooking a highly respected profession.

4. Haute Cuisine French food is regarded as the French food is regarded as the finest in the world. The French finest in the world. The French are world famous for their haute are world famous for their haute cuisine – the type of cooking done in restaurants and hotels. cuisine – the type of cooking done in restaurants and hotels. It is rarely practised in daily life, mainly because of the cost of the fine ingredients and the time it takes to prepare the dishes properly. It is rarely practised in daily life, mainly because of the cost of the fine ingredients and the time it takes to prepare the dishes properly. For this reason, French home cooking tends to be simpler, but can be just as delicious. For this reason, French home cooking tends to be simpler, but can be just as delicious.

5. Provincial Cuisine The style of The style of cooking practiced cooking practiced by most French by most French families: families: Simple Simple cooking methods. cooking methods.

6. Nouvelle Cuisine This style of cooking This style of cooking began in the 1970s. began in the 1970s. It is a more health It is a more health conscious style of cooking conscious style of cooking with less fat and calories. with less fat and calories. Vegetables are served nearly raw. Vegetables are served nearly raw. Meat, fish, and poultry are often broiled or poached. Meat, fish, and poultry are often broiled or poached.

7. Regional specialities Different regions of France have their own specialities, made using local produce.

8. Burgundy Famous for Beef Bourguignon, a rich beef and vegetable stew that is loved all over the world. Escargot

9. Provence – Southeast France Rich agricultural area Rich agricultural area

10. Olive trees

11. Pasta Tuna salad with Aioli Sauce (made from olive oil Sauce (made from olive oil and garlic ) Ratatouille Bouillabaisse Bouillabaisse seafood stew seafood stew

12. Lorraine In Eastern France is the only French region to have borders with three other countries: Belgium Luxembourg, and Germany

13. Lorraine Quiche Lorraine is another French recipe popular outside France and named after the Lorraine region in Eastern France. Sausages and hams are eaten – part of the German influence

14. Fruit pies and tarts are popular in Lorraine

15. Brittany Brittany has poor agricultural land so much of the local food comes from the sea. Dishes made from shellfish such as prawns and mussels. Brittany has poor agricultural land so much of the local food comes from the sea. Dishes made from shellfish such as prawns and mussels. They are also known for their crepes. They are also known for their crepes.

16. Baked Goods Croissants – flaky, Croissants – flaky, buttery yeast rolls. buttery yeast rolls. Brioche – yeast roll that contains egg Brioche – yeast roll that contains egg

17. Napoleons – puff pastry separated in layers by creamy filling. Éclairs contain custard and are iced.

18. Truffles Truffles are difficult to find and very expensive as a result! In 1994, black truffles sold for $350 to $500 a pound. In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in France and Italy. Truffle hunters in Italy and France use pigs and mixed-breed dogs to sniff out truffles. Dogs are preferred to pigs because pigs love to eat truffles. Truffles are difficult to find and very expensive as a result! In 1994, black truffles sold for $350 to $500 a pound. In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in France and Italy. Truffle hunters in Italy and France use pigs and mixed-breed dogs to sniff out truffles. Dogs are preferred to pigs because pigs love to eat truffles.

19. 2007/8 wholesale price was around €700 per kilo ($440 for 2 pounds) with retail prices in Paris, New York and London more than twice that. Truffle hunting Truffle hunting in France in France

20. French Sauces Roux – flour and butter Roux – flour and butter Velouté Sauce –chicken, fish Velouté Sauce –chicken, fish or veal stock added to roux or veal stock added to roux Béchamel – milk is Béchamel – milk is added to a roux added to a roux

21. Hollandaise – contains egg yolks, lemon juice and butter Hollandaise – contains egg yolks, lemon juice and butter Vinaigrettes – combining wine, vinegar, oil and seasonings Vinaigrettes – combining wine, vinegar, oil and seasonings

22. French cooking is the ultimate in"herby" cooking (as opposed to spicy). From sultry bay leaves to aromatic lavender, herbs further define French cuisine. The list is endless—basil, tarragon, rosemary, fennel, chives, savory, oregano, chervil, thyme, sage, parsley, marjoram, fines herbs, etc. French cooking is the ultimate in"herby" cooking (as opposed to spicy). From sultry bay leaves to aromatic lavender, herbs further define French cuisine. The list is endless—basil, tarragon, rosemary, fennel, chives, savory, oregano, chervil, thyme, sage, parsley, marjoram, fines herbs, etc.

23. 1 5 2 3 4 6 Match the herb ….. Basil – Taragon – Savory – Fennel – Chervil - Chives

24. 12 3 Savory - Parsley – Marjoram – Sage – Thyme – Oregano 4 5 6

25. Le petit Dejeuner (breakfast) This is usually a light meal – roll and café au lait This is usually a light meal – roll and café au lait

26. Le Dejeuner – midday meal Traditionally the largest meal of the day consisting of an hors d’ oeuvres, soup and main dish, vegetable, salad and main dish. The salad is usually served after the main course. Traditionally the largest meal of the day consisting of an hors d’ oeuvres, soup and main dish, vegetable, salad and main dish. The salad is usually served after the main course.

27. The evening meal is light and usually served after 8:00 since business hours are later in France than in the United States.