fransa

by kenancanik

Copyright © 2018

This book was created with
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fransa

by

  • Joined Mar 2018
  • Published Books 2

Copyright © 2018

Creative, healthy and refined French cuisine; creative, healthy and refined meals. The first person to list the cuisine of the country’s cuisine is the head of a court in the Middle Ages, Guillaume Tirel Taillevent. In the process, the French cuisine has been seriously affected by the Italian cuisine. On top of that, two master chefs named François Pierre La Varenne and Marie-Antoine Carême acted to save the French cuisine from the influences of other cuisines in the 17th century, and from the foundations of the French cuisine they had a history of cooking art called “high cookery art”. It varies according to the region. In the French kitchen, which differs according to the region, ham and hunting are widely consumed in the central and eastern regions of the country (Champagne, Alsace and Lorraine). In coastal areas such as Picardie, Normandy, Brittany and Nord-Pas-de-Calais, shellfish, sea bass and tongue fish are frequently consumed in shellfish such as mussels, shrimps and lobster. In Loire region, various cheeses made of sheep meat, game meat, mushrooms and goat milk are spread. The Paris region is a blend of all the regional cuisines. The city has about 5,000 restaurants scattered all around.

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Cheese and wine are indispensable Wine and cheese are the most important elements of the French cuisine. There are different forms of use on a regional and national basis. In France there is an institution called The appellation d’origine contrôlée (AOC), which is affiliated to the French Ministry of Agriculture, which certifies many products, mainly cheese, wine and butter (in certain standards). This institution keeps the quality of the food under control. There are about 1000 varieties of cheese in France. Among them, the most famous are Brie, Camembert and Rokfor. There are about 10 wine regions in France. The most famous of these are Alsace, Bordeaux, Burgundy, Champagne, Corsica, Jura, Languedoc-Roussillon, Loire, Provence, Rhône and Savoy. The French start the day with a coffee or croissant with hot cocoa, a breakfast with baguette and toast. Various cucumbers for the French; tomatoes and cucumbers, carrots, boiled fresh beans, vegetables, vinegar, oil and fresh herbs prepared with the accompaniment of sauces is the entrance food. An egg consumed with mayonnaise is also an often consumed intake of food. Also melons, cold meats and especially glazed hunting are among the popular and very special entrance dishes.

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Published: Mar 8, 2018
Latest Revision: Mar 8, 2018
Ourboox Unique Identifier: OB-443845
Copyright © 2018

This book was created with
Ourboox.com