France

One of the most important region in terms of France’s food culture in Normandy. French housewife in abundance and many shops sold ready to eat food that they are accustomed to comfortable in Normandy. In the Fisherman’s language and angler fish is very fresh. We also have a wide variety of cheeses: delicious Camembert and Livarot next to their name has been heard less, but at least they were until three times should be cream.

French cuisine has developed in France, famous for its richness and diversity, cooking becomes an artistic aspect to the fore issuing national cuisine. The origin of French cuisine dates back to the Middle Ages. France’s colonization period after the French Revolution was developed in proportion to the gains power on the world stage. Napoleon Bonaparte during the renowned Marie-Antoine Careme (1784-1833) as cooks haute cuisine (high culinary art), the French have made great contributions to develop an attentive dining style called cuisine.

French breakfast
Le petit déjeuner: Usually shaped moon called for opening a croissant, pain au chocolat called chocolate-filled pastries, butter plowed on baguette (French bread) is composed of such food. Café serves breakfast type shops are opening their doors in the early hours of the morning.

French Dinner

Le diner: Usually consists of 3 parts: hors d’oeuvre (hors d’oeuvres) or entrée plat principal (main course), and cheese or dessert, sometimes together salad service well done. Evening meals are usually bread, eaten with wine and mineral water.

French Lunch

Le déjeuner: the past 2 hours was a long and rich meal. Now this tradition continues only in small towns. Holiday meals in big cities usually takes 1 hour. Companies often make food service workers in cafeterias or distribute free food voucher.