What foods are grown in France?!
What Foods Are GrOWN i france And What Sre Common Foods Eaten InFrance And Cooking TradititonsWww@FoodAQ@Com
Answers:
France is well renowned for its wines the best ones come from the Bordeau, Burgundy and Alsace regions, its duck or goose liver pates from the south west and hundreds of cheeses from all over the country!.
In the North they use a lot of butter and cream in their cooking in the south mostly olive oil!. Cognac, calvados and champagne are also from France!.Www@FoodAQ@Com
In the North they use a lot of butter and cream in their cooking in the south mostly olive oil!. Cognac, calvados and champagne are also from France!.Www@FoodAQ@Com
french friesWww@FoodAQ@Com
grapes (the wine vineyards)!.
tomatosWww@FoodAQ@Com
tomatosWww@FoodAQ@Com
The French typically eat a wide variety of foods!. Organ meats and wild game are more prevalent in Europe than here in the US!.
Depending upon the region, just like in Italy, the food varies somewhat!.
Typical french foods are variety vegetables, leeks, lentils, celery, more cheeses and breads, meats including wild small game, fish and simple fruits, sorbets and pastries!. Wine of course, at lunch and dinner but small amounts!. It is impolite to be drunk in public, which is also true in Italy!.
for fun!.!.!.!.
Louis XIV dinner menu for many:
Soups
Of the two old capons, four partridges with cabbage, six pigeons for a bisque, one of cocks' crests and beatilles
Hors D'Oeuvre
One of capons, partridges
Entrees
A quarter of veal with the rump, the whole of a 28 lb!. 12 pigeons for pie
Small Entrees
Six fricasseed chickens, two minced partridges, three young partridges in gravy, six ember cooked pies, two young grilled turkeys, three fat chickens with truffles
Roasts
Two fat capons, 9 chickens, 9 pigeons, 2 petendeaux, 6 partridges, 4 tarts
Desserts
Two bowls of fruit, 2 of dried preserves, 4 of stewed fruit, or liquid hams!.
1793 Menu:
Soup
With a little onions, a la ce-devant minime
Second Course
Steaks of sturgeon en brochette
Six Entrees
Turbot saute a l'homme de confiance
formerly Maitre-d'hotel
Cucumber stuffed with marrow
Vol au vent of chicken breast in Bechemel sauce
A ci-devant Sait-Pierre sauce with capers
Fillets of partridge in rings (not to say in a crown)
Two Roasts
Gudgeons of the region
A carp in court-bouillon
Fifth Course
Lentils a la ci-devant Reine
Beets scalded and sauted in butter
Artichoke bottoms a la ravigote
Eggs a la neige
Cream fritters with orange water
Salad
Celery en remouladeWww@FoodAQ@Com
Depending upon the region, just like in Italy, the food varies somewhat!.
Typical french foods are variety vegetables, leeks, lentils, celery, more cheeses and breads, meats including wild small game, fish and simple fruits, sorbets and pastries!. Wine of course, at lunch and dinner but small amounts!. It is impolite to be drunk in public, which is also true in Italy!.
for fun!.!.!.!.
Louis XIV dinner menu for many:
Soups
Of the two old capons, four partridges with cabbage, six pigeons for a bisque, one of cocks' crests and beatilles
Hors D'Oeuvre
One of capons, partridges
Entrees
A quarter of veal with the rump, the whole of a 28 lb!. 12 pigeons for pie
Small Entrees
Six fricasseed chickens, two minced partridges, three young partridges in gravy, six ember cooked pies, two young grilled turkeys, three fat chickens with truffles
Roasts
Two fat capons, 9 chickens, 9 pigeons, 2 petendeaux, 6 partridges, 4 tarts
Desserts
Two bowls of fruit, 2 of dried preserves, 4 of stewed fruit, or liquid hams!.
1793 Menu:
Soup
With a little onions, a la ce-devant minime
Second Course
Steaks of sturgeon en brochette
Six Entrees
Turbot saute a l'homme de confiance
formerly Maitre-d'hotel
Cucumber stuffed with marrow
Vol au vent of chicken breast in Bechemel sauce
A ci-devant Sait-Pierre sauce with capers
Fillets of partridge in rings (not to say in a crown)
Two Roasts
Gudgeons of the region
A carp in court-bouillon
Fifth Course
Lentils a la ci-devant Reine
Beets scalded and sauted in butter
Artichoke bottoms a la ravigote
Eggs a la neige
Cream fritters with orange water
Salad
Celery en remouladeWww@FoodAQ@Com
The French grow and eat alot of the same foods that you can find in American Italian cuisine, except they eat a plethora of wild game such as pigeons and horse is considered a delicacy!. Among their staple foods is bread meats and cheeses!.Www@FoodAQ@Com
Grapes, cabbage, tomatoes, leeks, celery, carrots, apples!.!.!.!.those are just off the top of my head!.
fun fact: the phrase "ma petite choux" is a term of endearment meaning "my little cabbage"
Hope that this helped!Www@FoodAQ@Com
fun fact: the phrase "ma petite choux" is a term of endearment meaning "my little cabbage"
Hope that this helped!Www@FoodAQ@Com