L A C U I S I N E F R A N Ç A I S E

B Y: C A N D Y S K R U S E A N D C H L O É K E N N E B E C K

L A C U I S I N E F R A N Ç A I S E E S T…

• extremely diverse

• love of good food in all forms

• always made with fresh ingredients everyday

• has dozens of courses

• other countries have incorporated the food

• culture & lifestyle inhabitant it

D E S C U I S I N E S C O M M U N S

• meat: beef, veal, lamb, pork

• drink: champagne, wine

• cheese: more than three hundred kinds - best known: camembert, brie, roquefort

D E S R E PA S P O P U L A I R E S

• pot-au-feu: traditional bistro dish with a nice piece of beef which is boiled in water with onion, carrots, and leek

• entrecôte marchand de vin: steak, served with red wine sauce, butter and onions; includes long french fries

D E S R E PA S - L E P E T I T D É J E U N E R

• usually lighter than english breakfasts

• around eight a.m. it is served

• made of fresh bread, croissant or brioche

• croissants are usually served with jam and butter

• small side portion of ham or eggs compliments the meal

D E S R E PA S - L E D É J E U N E R

• between twelve and two p.m. lunch is served

• red wine is drank during a work day lunch

• food choices differ from regions

• provence region: mediterranean style - lots of salads with olive oil dressing and tomatoes

• northern regions: heavier cooked foods, with more butter and sour cream

• eastern regions: uses more sausages and sauerkraut

• overall france: custom wine and cheese

L E S R E PA S - L E D Î N E R

• around seven to seven-thirty is served

• it can last up to a couple of hours

• three course meals are common

• cheese, wine, bread, and mineral water is served

• dinner is time to relax and spend time with friends and family

L E S C O U R S D E D Î N E R

• l’apértif: first course in a french dinner

• l’entrée: appetizer

• le plat principal: main course

• le fromage: cheese

• le dessert: dessert

• le café: coffee

L’ A P É R T I F

• it is the first course in a french dinner

• small appetizers

• champagne

• indicates the hosts’ pleasure at having guests over

L’ E N T R É E

• start of the dinner that is presented to guests

• basically appetizers

• well thought out and carefully prepared

• types: cold dishes such as beef carpacio, roquefort flan, salmon mousse; hot dishes such as french onion soup, cheese soufflé, and sole filet terrine

L E P L AT P R I N C I PA L

• the third course in a french dinner

• wide variation of cooking styles, according to different regions

• includes meat or fish

• served with side dishes of salads, rice, or pasta

• wine is served throughout the meal: red wine to go with red meat, and white wine to go with white meat or fish

L E F R O M A G E

• a cheese board is prepared

• consists of cheese of varying texture and flavors

• accompanied by fruits, nuts, and baguette bread on the side

• more wine, of course

L E D E S S E R T

• sweet to taste

• can be hot or cold

• light and small to prevent guests from feeling too full

• includes: chocolate profiteroles, chocolate mousse, and apple tarts

L E C A F É

!

• served as a gesture of gratitude and pleasure at having guests for dinner

• taken in the relaxed atmosphere of the living room

• served in a small cup

• accompanied by a square piece of dark chocolate or a chocolate truffle

• tea is prepared for guests that do not drink coffee

L E S R E S TA U R A N T S P O P U L A I R E S

• bistro paul bert: popular for those looking for a piece of old-timey paris

• septime: popular for setting the trend of more inventive cooking

• chez casimir: popular for those looking for an affordable dinner and the best cheese plate in the city

• relais d’entrecôte: popular for steak and fries (only thing they serve) and no reservation policy

• chateaubriand: popular for their playful and modern menu

F I N .M E R C I .