La Cuisine Française Anaïs Ms. Lindsay Gordon Honors Project.
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Transcript of La Cuisine Française Anaïs Ms. Lindsay Gordon Honors Project.
La Cuisine Française
AnaïsMs. Lindsay Gordon
Honors Project
Regions of FranceRegions of France
Cuisine of Northern Cuisine of Northern FranceFrance
• Regions share a border with Belgium.
• Strong Flemish influence
• Beer is used often in cooking.
Cuisine of Northern Cuisine of Northern FranceFrance
Picardy/ Nord pas de CalaisPicardy/ Nord pas de Calais• Forests provide wild game such as boar and venison– hochepot – carbonnade – waterzoï
Cuisine of Eastern FranceCuisine of Eastern France
• Heavily influenced by Germany.
• People eat sauerkraut, sausage, pork, and beer.
Cuisine of Eastern FranceCuisine of Eastern FranceAlsace and LorraineAlsace and Lorraine
• Borders Germany and Switzerland. Lighter and more delicate than German cuisine.
• Alsace– choucroute
garnie– backenoffe – tarte flambée– Kougelhopf
• Lorraine – Quiche Lorraine
Cuisine of Eastern FranceCuisine of Eastern FranceFranche-Comte and SavoieFranche-Comte and Savoie
• Franche-Comte– Saucisse de
Morteau– Fondue– Raclette
• Savoie– Tartiflette
Cuisine of Eastern FranceCuisine of Eastern FranceBurgundyBurgundy
• Dijon mustard• Bresse Chicken
– Coq au vin– bœuf à la
bourguignonne– escargots à la
bourguignonne
Cuisine of Southern Cuisine of Southern FranceFrance
Cuisine of Southern Cuisine of Southern FranceFrance
LyonLyon– Quenelle– Rosette de
Lyon – Salade
Lyonnaise– Cervelas
Lyonnais
Cuisine of Southern Cuisine of Southern France France
Provence-Alpes-Cote d’AzureProvence-Alpes-Cote d’Azure• Herbs de Provence– Bouillabaisse – Ratatouille– Pistou– Salade Niçoise
Cuisine of Southern Cuisine of Southern FranceFrance
Languedoc-RoussillonLanguedoc-Roussillon• Divided into three culinary regions
• Haute Languedoc-– cassoulet
• Bas Languedoc-– Brandade de
Morue• Côte Languedoc-
– les Petits Pâtés de Pézenas
Cuisine of Southwest Cuisine of Southwest FranceFrance
• The Southwest is known for luxury products like truffles and foie gras.
• Pays Basque– Bayonne ham– Garbure– Piperade
• Perigord– Truffles– Foie Gras– Confit
Cuisine of Southwest Cuisine of Southwest FranceFranceAquitaneAquitane
Central FranceCentral France
• Dishes often feature a combination of pork, cabbage, potatoes and cheese.
Central FranceCentral FranceAuvergneAuvergne
– Potée Auvergnate
– Truffade– Aligot
Western FranceWestern France
Cuisine of Western FranceCuisine of Western FranceBrittanyBrittany
• Specializes in seafood– Crepes and
Galettes– Cotriade – Coquilles St.
Jaques– Fruits de Mer
Cuisine of Western FranceCuisine of Western FranceNormandyNormandy
• Specializes in heavy cream sauces, seafood, and apple dishes.
• Calvados– Moules à la
Normande– Sole Normande– Tarte aux
Pommes
Cuisine of Western FranceCuisine of Western FranceLoire ValleyLoire Valley
• “The Garden of France”
• Beurre Blanc– Tart Tatin– Friture– Rillettes