THE GASTRONOMIC SPECIALITIES OF FRANCE. nanorezo.free.fr NORTH EAST SOUTH EAST NORTH WEST SOUTH WEST...
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Transcript of THE GASTRONOMIC SPECIALITIES OF FRANCE. nanorezo.free.fr NORTH EAST SOUTH EAST NORTH WEST SOUTH WEST...
![Page 1: THE GASTRONOMIC SPECIALITIES OF FRANCE. nanorezo.free.fr NORTH EAST SOUTH EAST NORTH WEST SOUTH WEST PARIS / ILE DE FRANCE OVERSEAS DEPARTMENTS AND TERRITORIES.](https://reader037.fdocuments.net/reader037/viewer/2022103121/56649c875503460f9493f615/html5/thumbnails/1.jpg)
THE GASTRONOMIC SPECIALITIES OF FRANCE
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nanorezo.free.fr
NORTH EAST
SOUTH EAST
NORTH
WEST
SOUTH WEST
PARIS / ILE DE FRANCE
OVERSEAS DEPARTMENTS AND TERRITORIES
THE GREAT REGIONS OF FRANCE
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BRITTANY
WEST
The salted pancakes are made from buckwheat flour and can be filled with salmon, ham, cheese and eggs. The sweet ones are made from plain flour and can be stuffed with marmelade, chocolate or only sugar.
SALTED OR SWEET PANCAKES
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The Cancale oyster is characterized by a pronounced flavor of salt with iodine and a nutty aftertaste and is considered as the best one.
The Marennes Oleron oyster comes from the island of Oleron It may have been a blue-green colour depending on the season.
Island of Oleron x
Cancale x
THE MARENNES OLERON OR CANCALE OYSTERS
gaiana.over-blog.com
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NORTH
• MUSSELS AND CHIPS
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NORTH EAST
• THE ALSATIAN SAUERKRAUT
With - cabbage, - smoked ham,- Strasbourg sausages- White wine or beer - and potatoes
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PARIS/ ILE DE FRANCE
• CROQUE MONSIEURToasted ham and cheese sandwich
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BURGUNDY
• SNAILS
Stuffed with garlic, parsley and butter
fr.wikipedia.org
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RHONE
• FROG LEGSFried and served with garlic and parsley
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SOUTH EAST
• BOUILLABAISSE
A shellfish and fish stew, prepared with the freshest possible seafood, caught and served on the same day.
A dish originally from Marseilles
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SOUTH WEST
• THE CASSOULET
- The dish gets its name from the pot it is baked in, the cassole.
- The recipe is based on a stew of white dried beans (Tarbais ones), Toulouse pork sausage, duck confit and duck fat.
- The cassoulet can be prepared the day before and it is better when reheated.
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• FOIE GRAS
• CREME CATALANE
- A great French delicacy and very expensive made from the liver of ducks or geese.
- Sold both fresh or cooked- Usually served in thin slices at
the start of a meal with a sweet wine.
- A traditional dessert from French Catalonia
- It is lightly cinnamon flavoured with a crisp caramelised sugar crust
- Looks like the Crème Brûlée but more delicate
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HOW TO CARAMELISE SUGAR WITH THE IRON
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FRENCH CHEESES
lactalis.fr
More than 350 cheeses from every region :
- Camembert, Roquefort, goat’s cheese, ewe’s cheese…
- pasteurised/unpasteurised cheese, mature cheese…
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MAP OF WINES
casadelvino.co.nz
webinfrance.com
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Cider
- A fermented alcoholic drink made from the unfiltered juice of apples, but with low alcohol content
- Originally from Brittany and Normandy
- Inseparable from pancakes
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CHAMPAGNE
amoursucre.com
- Sparkling wine produced from grapes grown in the Champagne region.
- Is made from 3 grapes :- Pinot (black)- Meunier (black)- Chardonnay (white)
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TOURISM AND GASTRONOMY
Theme weekends in a farm to learn how to cook local produces such as foie gras.
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• HAND CRAFTED AND FOIE GRAS MARKET PLACES
tourisme-gers.com
letelegramme.fr
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• FESTIVALS ARE ORGANIZED TO HONOUR LOCAL PRODUCES
Violet festival in Toulouse
Pink garlic’s fair in Lautrec
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Flowers festival in Luchon
Wine festival in Gaillac