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ПРЕЗЕНТАЦИЯ НА ТЕМУ: «Кухня Франции» Подготовили презентацию: Ермакова Т. Тухтаркина А.
FRENCH CUISINE Tentatively it can be divided into two main branches - the regional folk and refined aristocratic. The regional cuisine includes dishes that are cooked for centuries people of various historical areas of the country. Marseilles fish soup - la bouillabaisse
Strasbourg foie gras Beef in Burgundy
The aristocratic French cuisine was formed at the court of the Bourbons, when Paris was the legislator of the fashion world. Its unique dishes are varied and exquisite.
The traditional French meal might begin with appetizers (hors d'oeuvre) (hot or cold appetizers, when it comes to lunch), followed by soup, then a main dish, salad and cheese. Completion of the meal is a dessert or fruit. The main snack - cheese, which is more than 400 varieties. It was formed in France thisdish as a soup with clear broth. Basis for the second meal is steak.
Are especially proud of the French wine. Kings of French wines - Bordeaux and Burgundy. Also the world famous being the champagne. In addition, France is the birthplace of brandy. Луи Редерер Кристал Винтэдж 2004, Шампанское, Франция РРП: 160, 00$ Цена на бутылку: 145, 00$ Французский коньяк "Дюк де Франс" ХО, 40 %, 0, 7 л. Цена: 4872. 96 руб.
For the French stuck embarrassing nickname "frog" because of their use in food frog legs, but this dish is more of a delicacy, not a daily meal, and not served at all restaurants. France is the largest importer of frogs from Asian countries for their consumption.
TYPICAL PRODUCTS AND DISHES *Herbs and spices (Mas Foie gras - the liver forcibly overfed goose or duck. *truffles *onion soup *Rooster in wine *galantine *Ratatouille - a dish of peppers, eggplant and zucchini *Kish tart dough with various fillings *fondue *Baguette - a symbol of France *croissants *Cheeses (Camembert, Brie, Roquefort) *Wines (Bordeaux, Beaujolais Nouveau, champagne) *olive oil
REGIONAL CUISINE Normandiya in the north-west of France is known for Normandiya its apple plantations and dairy products. Typical of this region beef, thick cream sauces, and apple brandy Calvados. For dessert, often served apple pie or cheese from the region: Camembert, Pont L'Eveque and livaro.
In the neighboring region of Brittany, agriculture is of Brittany not as developed as in Normandy. Strongoffshore winds put a layer of salt on the meadows, which are bred sheep, whose meat getsa salty taste. Due to the proximity of the Atlantic Ocean in Brittany, especially popularseafood, especially oysters and lobsters. In addition, there are grown artichokes, and for dessert crepes served - thin pancakes
Located south of the Perigord - mainly agricultural the Perigord area. Perigord - the birthplace of famous French delicacy foie gras (liver forcibly overfed goose), and truffles.
In the south of France, dominated of France by light Mediterranean cuisine, while in areas remote from the sea, often preparing nourishing, "heavy" food. For example, in the historical area of Languedoc one of Languedoc the most popular dishes is kassule - a thick bean stew with greens and meat.
Cuisine of Provence marked use of a large number Provence of herbs, spices, tomatoes, peppers, eggplant, garlic and olive oil. Of this area is famous soup bouillabaisse, served with spicygarlic sauce "rui".
In Lyon, the majority of dishes are prepared Lyon with chicken and pork.
Burgundy is famous primarily for its wines and Burgundy grape snails, as well as meat and fish disheswith sauce with the addition of wine.
Alsatians preparing dense fatty foods, such Alsatians as flammkuhen (very thin crispy pizza with onions and bacon), sauerkraut and baeckeoffe (stewed potatoes with meat) and flambéedfruit.