food of the world

food of france
by:Bilokin Oksana
French the
cooking
French
to be
consider
an art

cuisine form, the

music or poetry
same as
 French cuisine is
conventionally divided into
three parts:
1.сuisine regionale
2.сuisine bourgeois
3.haute cuisine
soups Among the first courses of French
cuisine, puree soup with leeks or
potatoes, onion soup topped with
cheese is characteristic. Provençal
thick fish soup is also known - buis-
a-bez.
 meat and fish
French cooks use all types of
meat products: veal, beef, lamb,
poultry, . Sea fish dishes, as well
as such seafood as oysters,
shrimps, lobsters and scallops,
are very popular. Omelettes and
cheese souffles are
characteristic of the French
table, prepared with various
seasonings and fillings: ham,
mushrooms, greens.
 spices
The arsenal of spices in French cuisine is
characterized by the wide use of onions,
chervil, tarragon, rosemary, etc. The use
of these aromatic herbs gives food a
special taste and smell. When preparing
many dishes, the French put a small bunch
of herbs in a pot, the so-called collective
bouquet,
 sweets and drinks
The most famous French desserts
are the croissant,
cherry clafoutie pie, charlotte,
tart tatin, Christmas log, crème
brûlée.
From drinks, the French prefer
fruit juices and mineral water.
Extremely popular coffee.
Absinthe, Calvados, and cognac
are common spirits in France.
typical dishes French baguette
Rabbit liver
Foie gras is goose liver
pate
Crepes are thin
pancakes
Bechamel
Bouillabaisse is a fish
soup
Chicken Fricassee
Valois sauce
Creme brulee is baked
cream
Souffle
Tart Taten
Thank
you