French cuisine is known for its diversity, such as Chinese or Indian. Get a great reputation worldwide, especially in the West that is a hallmark. Each region has its own cuisine, which includes a wide variety of cheeses and wines. Cooking is part of French culture, is 
a state of mind. The French people is a very organized, and follow the schedule strictly meals, breakfast is at 8 am, lunch is at 12 noon, lunch is at 14 hours and finally the dinner is at 16 hours. It has various kinds, very different from each other. The bourgeois cuisine, regional cuisine or cuisine du terrior, nouvelle cuisine or new kitchen and finally the kitchen today - "fussion. The northwest has the butter, milk, cream (creme fraiche) and apples. The area Provençal (Sudueste) will consist of oil, vegetables, tomatoes and duck fat (liver paté or foia gras), mushrooms (cèpes) and the gizzard. The northeast (remember Germany) has the lard, sausage and sauerkraut. River Loire cuisine is specially formed by the freshwater fish, white wine, Roussillon, Basque cuisine, tomato, peppers and couscous. A meal is more elaborate entries, black principal, cheeses and desserts. The light breakfast is formed by the bread and / or cereals and / or croissants, and / or parent au chocolat, coffee, fruit and juice. Entries meals can have raw vegetables or salads. The dishes may contain food such as meat or fish, vegetables, pasta, rice and chips. After lunch the French also eat cheese and / or fruit, pies, cakes, cream or jam. The French bread is well known for their baguettes, the blanquette de veau (veal), coq au vin (cock or capon with red wine and cheese variety. It is also influenced by Africa - couscous, Vietnam and China, Japan - sushi or yakotori. Exotic dishes are cuisses of grenouilles (frogs' legs), escargot (snails) and caviar (fish eggs). The desserts or desserts have the creme brûlée (custard), crepes (from Britain), chocolate mousse, pastry (confateria) and mille - feuilles (thousand leaves). By region: Alsace - Choucroute Gamio, csauerkrut (cabbage bake with sausage, corned beef and potatoes). Alps - Electric (cubes of bread dipped in melted cheese layered with white wine), savoyarde fondue (fondue with white wine and Quijo where dip bread cubes that, gratin Dauphinois (potatoes gratin with cream, like the Dauphine), tartiffette (Gratin savoyare of babatas reblochon cream and pork). Gratanha: Crepes or pancakes very thin air kit back (pork with a kind of ravioli), krouign amann (bread too small with too much butter). Burgundy: boeuf bourguignon (cooked carna Devaca with food and wine for three hours) of bourgoghe escargots (snails shell, butter and parsley), bou guignonne fondue (fondue made on oil and dip cubes of meat). louraa: quiche lora (a pie crust thin have thin bacon). riviera / Provence: Bouillabaisse (tomato soup and Mediterranean fish served with sauce rust), Ratatoille (pickled eggplant, tomatoes and aborilha) PIENDS et casings kid in savory sauce). Nimes brandade morse (cod with mashed). Normandy: tripods à la mode of calm (tripe boiled with wine sauce and salvage). Auvergne [Auverghe]: tripoux (pieces of tripe with tasty sauce), trufasde (salted potatoes with garlic and cheese "take"), Aligote (mashed potatoes mixed with cheese "take"). Sudueste: cassoulet (a stew of white beans, sausage, and chunks of goose or duck mooted) and foie gras (goose liver and duck).
a state of mind. The French people is a very organized, and follow the schedule strictly meals, breakfast is at 8 am, lunch is at 12 noon, lunch is at 14 hours and finally the dinner is at 16 hours. It has various kinds, very different from each other. The bourgeois cuisine, regional cuisine or cuisine du terrior, nouvelle cuisine or new kitchen and finally the kitchen today - "fussion. The northwest has the butter, milk, cream (creme fraiche) and apples. The area Provençal (Sudueste) will consist of oil, vegetables, tomatoes and duck fat (liver paté or foia gras), mushrooms (cèpes) and the gizzard. The northeast (remember Germany) has the lard, sausage and sauerkraut. River Loire cuisine is specially formed by the freshwater fish, white wine, Roussillon, Basque cuisine, tomato, peppers and couscous. A meal is more elaborate entries, black principal, cheeses and desserts. The light breakfast is formed by the bread and / or cereals and / or croissants, and / or parent au chocolat, coffee, fruit and juice. Entries meals can have raw vegetables or salads. The dishes may contain food such as meat or fish, vegetables, pasta, rice and chips. After lunch the French also eat cheese and / or fruit, pies, cakes, cream or jam. The French bread is well known for their baguettes, the blanquette de veau (veal), coq au vin (cock or capon with red wine and cheese variety. It is also influenced by Africa - couscous, Vietnam and China, Japan - sushi or yakotori. Exotic dishes are cuisses of grenouilles (frogs' legs), escargot (snails) and caviar (fish eggs). The desserts or desserts have the creme brûlée (custard), crepes (from Britain), chocolate mousse, pastry (confateria) and mille - feuilles (thousand leaves). By region: Alsace - Choucroute Gamio, csauerkrut (cabbage bake with sausage, corned beef and potatoes). Alps - Electric (cubes of bread dipped in melted cheese layered with white wine), savoyarde fondue (fondue with white wine and Quijo where dip bread cubes that, gratin Dauphinois (potatoes gratin with cream, like the Dauphine), tartiffette (Gratin savoyare of babatas reblochon cream and pork). Gratanha: Crepes or pancakes very thin air kit back (pork with a kind of ravioli), krouign amann (bread too small with too much butter). Burgundy: boeuf bourguignon (cooked carna Devaca with food and wine for three hours) of bourgoghe escargots (snails shell, butter and parsley), bou guignonne fondue (fondue made on oil and dip cubes of meat). louraa: quiche lora (a pie crust thin have thin bacon). riviera / Provence: Bouillabaisse (tomato soup and Mediterranean fish served with sauce rust), Ratatoille (pickled eggplant, tomatoes and aborilha) PIENDS et casings kid in savory sauce). Nimes brandade morse (cod with mashed). Normandy: tripods à la mode of calm (tripe boiled with wine sauce and salvage). Auvergne [Auverghe]: tripoux (pieces of tripe with tasty sauce), trufasde (salted potatoes with garlic and cheese "take"), Aligote (mashed potatoes mixed with cheese "take"). Sudueste: cassoulet (a stew of white beans, sausage, and chunks of goose or duck mooted) and foie gras (goose liver and duck).
No comments:
Post a Comment