Essay in french on food

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The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. Some of the chefs were students of Fernand Point at the Pyramide in Vienne , and had left to open their own restaurants.

Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking. The first characteristic was a rejection of excessive complication in cooking. Steaming was an important trend from this characteristic. The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus. Fifth, strong marinades for meat and game ceased to be used. Seventh, they used regional dishes for inspiration instead of haute cuisine dishes.

Eighth, new techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens. Ninth, the chefs paid close attention to the dietary needs of their guests through their dishes. Tenth and finally, the chefs were extremely inventive and created new combinations and pairings. Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation. Bisque is a smooth and creamy French potage.

Foie gras with mustard seeds and green onions in duck jus. Pot au feu is a cuisine classique dish. Steak frites is a simple and popular dish. Mousse au chocolat.

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French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine. Over 9, restaurants exist in Paris and almost any cuisine can be obtained here. High-quality Michelin Guide -rated restaurants proliferate here. Game and ham are popular in Champagne , as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the quiche Lorraine. Alsace is influenced by the German cuisine , especially the one from the Palatinate and Baden region.

As such, beers made in the area are similar to the style of bordering Germany. Dishes like choucroute the French word for sauerkraut are also popular. Flute of Champagne wine.

French Fascination With Food Essay

The coastline supplies many crustaceans , sea bass , monkfish and herring. Normandy has top quality seafood, such as scallops and sole , while Brittany has a supply of lobster, crayfish and mussels. Normandy is home to a large population of apple trees; apples are often used in dishes, as well as cider and Calvados.

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The northern areas of this region, especially Nord , grow ample amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's galettes , called jalet , which is where this dish originated. Camembert , cheese specialty from Normandy. High-quality fruits come from the Loire Valley and central France, including cherries grown for the liqueur Guignolet and the 'Belle Angevine' pears.

The strawberries and melons are also of high quality. Young vegetables are used often in the cuisine, as are the specialty mushrooms of the region, champignons de Paris. Charolais beef, poultry from Bresse , sea snail , honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. Oil are used in the cooking here, types include nut oils and rapeseed oil.

Coq au vin jaune. Mont d'Or chaud. Beaujolais wine. Moutarde de Dijon. Layers of successively potatoes, salt, pepper and cream are piled up to the top of the dish. It will be baked in the oven at low temperature for 2 hours. Marcellin , St. Lyon and Savoy supply sausages while the Alpine regions supply their specialty cheeses like Beaufort , Abondance , Reblochon , Tomme and Vacherin. One of its leading chefs is Regis Marcon. Bleu du Vercors-Sassenage. Salade de ravioles. Poulet de Bresse chicken salad. Beaufort cheeses ripening in a cellar.

High-quality produce comes from the region's hinterland, especially goat cheese. The region of Poitou-Charentes purportedly produces the best butter and cream in France.

Long and Short Essay on Junk Food in English

Cognac is also made in the region along the Charente River. Limousin is home to the Limousin cattle , as well as sheep. The woodlands offer game and mushrooms.

Bordeaux is known for its wine, with certain areas offering specialty grapes for wine-making. Fishing is popular in the region for the cuisine, sea fishing in the Bay of Biscay , trapping in the Garonne and stream fishing in the Pyrenees. The Pyrenees also support lamb, such as the "Agneau de Pauillac" , as well as sheep cheeses. Free-range chicken, turkey, pigeon, capon , goose and duck prevail in the region as well.

This is one of the regions notable for its production of foie gras or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. Armagnac is also from this region, as are prunes from Agen. Confit de canard. A terrine of foie gras with a bottle of Sauternes. Tourin , a garlic soup from Dordogne. Gers , a department of France, is within this region and has poultry, while La Montagne Noire and Lacaune area offers hams and dry sausages.

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White corn is planted heavily in the area both for use in fattening the ducks and geese for foie gras and for the production of millas , a cornmeal porridge. Haricot beans are also grown in this area, which are central to the dish cassoulet. The finest sausage in France is commonly acknowledged to be the saucisse de Toulouse , which also finds its way into their version of cassoulet of Toulouse. The Cahors area produces a specialty "black wine" as well as truffles and mushrooms. This region also produces milk-fed lamb.

French Cuisine - WriteWork

Unpasteurized ewe 's milk is used to produce the Roquefort in Aveyron , while in Laguiole is producing unpasteurized cow's milk cheese. The Salers cattle produce milk for cheese, as well as beef and veal products. The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well. Restaurants are popular in the area known as Le Midi. In the Languedoc jambon cru , sometimes known as jambon de montagne is produced.