une fêtemercredi le 17 avril chapitres 5 et 6au restaurant et on fait des courses
TRANSCRIPT
![Page 1: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/1.jpg)
une fête—mercredi le 17 avril
Chapitres 5 et 6—au restaurant et on fait des courses
![Page 2: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/2.jpg)
On a besoin de/d’….assiettesfourchettesserviettesverresboissonsbaguettescroissants
![Page 3: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/3.jpg)
Les fromages
Brie is a soft cow's cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
![Page 4: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/4.jpg)
Les fromages
• Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland.
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks.
![Page 5: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/5.jpg)
Les fromages
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.
![Page 6: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/6.jpg)
Les fromagesRoquefort sometimes spelled Rochefort in English, is a
sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor. The green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty.
![Page 7: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/7.jpg)
Les fromages
Goat cheese, or chèvre (from the French for goat), is cheese made out of the milk of goats.
![Page 8: Une fêtemercredi le 17 avril Chapitres 5 et 6au restaurant et on fait des courses](https://reader031.vdocuments.site/reader031/viewer/2022013100/55161b6f55034694308b575e/html5/thumbnails/8.jpg)
Pour le desert…
une tarte aux pommesun gâteau