R E G E N C Y C E N T E R S , L .P. R E G E N C Y C E N T ...
F r e n c h C u i s i n e
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Transcript of F r e n c h C u i s i n e
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French Cuisine
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South-West France: is known for its rich foods eg. Duck, foie gras, prunes, oysters, mushrooms and truffles.
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North-West France: known for its apples and seafood especially oysters and
muscles. Camembert cheese also comes from Normandy.
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North-East France: best known for its potatoes, cabbage, beetroots. This region produces champagne.
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Eastern France: known for its heavy, savoury pastries and tarts and Quiche
Lorraine.
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Famous French Food
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• Foie Gras is one of the most popular and well-known food in French
cuisine. Its flavour is described as rich, buttery, and delicate. It is made
from the liver of a duck.
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Crepes are a traditional French recipe that exists all over France. They can be
sweet or savoury and filled with anything you want eg.
Fruit, ham, cheese
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Quiche lorraine is a savoury, open-faced pastry crust dish. It can be served with a savoury or sweet
filling eg. Custard, cheese, meat or vegetables.
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A Croissant is a buttery flaky bread named for its
distinctive crescent shape. Croissants are made of a layered yeast-leavened
dough. They are similar to puff pastry.
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Truffles• Truffles are edible underground
fungi. Dogs and pigs are used in France to smell out the best truffles!• The largest truffle market is at
Richerenches in Vaucluse. • Black truffles on these markets sell
between 200 and 600 euro per kilogram.
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Frogs LegsEaten in France and other regions
such as Thailand, Vietnam, Indonesia, Spain, Italy and South
America.
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Frogs legs are rich in protein, omega 3, potassium, fatty acids and vitamin A
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SnailsEscargot is a dish of cooked land snails. It is an appetizer in France.
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BY GRÁINNE LINDSAY
&HALEIGH REILLY