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FOOD IN FRANCE HAS NOTICEABLE CHARACTERISTICS 

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FOOD IN FRANCE HAS NOTICEABLE CHARACTERISTICS 

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- It is seasonal, like asparagus that usually find between the months of April to June
- Everything is highly regional and although each region has its specifities, you can find most regional products almost anywhere in France.
- There is not "one" tradition, but many. There can be a huge difference between regions, regions close to foreign countries tend to have some dishes similar to the other country. However we can generally divide French cuisine into two regions divided by the Loire River and these are:

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Farms predominated in this part of France and are home to nutritions homemade food. Beer is also used here to prepare some of the dishes. From this area are product like beef, cheese, lambs and fish, some of the dishes from this region are crepes and the flemish stew (beef that's been simmered in beer and brown sugar).

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In the southern French regions, cuisine is more stongly influenced by traditions in the Mediterranean countries. It is because of their interaction with them over the last century that the French have mastered the habit of eating olives and using olive oil in cooking. In this region there are also walnut oil and goose fat. The most famous dish from this area is the ratatouille.

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French gastronomy is considered by UNESCO an immaterial patrimony of Humanity, as well as Chinese traditional medicine.
France is the origin of the MICHELIN GUIDE, this is an anually published Michelin Red Guide, the oldest European hotel and restaurant reference guide, published by the French tyre company Michelin for more than a century. This awards up with three Michelin stars for excellence to a select few establishments. It is available in 24 countries around the world.

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A full traditional french meal is often composed of:
Appetizer
Main course
Cheese
Dessert
Accompanied for its characteristic wine

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APPETIZER                                                            Barbara

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APPETIZER                                                            Barbara

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In France, the traditional aperitif is a ritual! Before dinner or lunch, the French like to have an aperitif with friends. It is not necessarily with all meals, but more when you share a moment with friends and family, either at home or in a restaurant. It is common to toast before starting the appetizer (more commonly abbreviated as "apéro") To toast, you just have to lightly tap your glass with that of a person you are about to drink with, looking into your eyes before saying "Cheers!" or "Tchin Tchin!" (Health!)

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Blue or Roquefort cheeses that go very well with heavier reds. Manchego or provolone cheese that combine perfectly with Cabernet wines. A good Parmesan that goes great with any red. Cheddar with an intense flavor that combines perfectly with Merlot.

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APPETIZER

**Sausage patties: cream turkey and yellow cheese sausages

**Volovanes: egg puff pastry, filling of your choice

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Peanuts, olives, cheese cubes, sausage slices, cherry tomatoes ... Ready to serve or almost, you can be original! are examples of some snacks

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Zoe

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Main courses🍽️
Tere aré many dishes that aré consideres part of french national cuisine today. A meal often consiste of three courses,hours d''œuvre or entrée (introductorio course,sometimes soup),plat principal (main  course),fromage(cheese course),pr dessert, sometimes whit salad offered before the cheese or dessert.

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Chicken un red wine vinegar

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Duck á i'orange

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Chicken  dijion

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CHEESE                                                           Andres

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CHEESE                                                           Andres

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While 10 varieties of cheeses might sound like a lot, naming only 10 French cheeses is a feat. There are so many excellent French cheeses; it's estimated that France produces approximately 200 different types of cheeses! Cheese is one of the staples of French food culture

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Breaking the cheeses down into the categories 'soft' and 'hard' is a good way to get oriented.

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Bleu

Blue cheese is one of the headier French cheeses

Chèvre

Goat's cheese is another popular cheese among cheese lovers

Boursin

Boursin is a commercial brand of herbed/garlic soft cheese

Brie

Brie is one of the most famous of the French cheeses

Camembert

While brie varieties come from the region around Paris

Neufchâtel

This soft cheese native to the northern regions of France

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Morbier

This cheese is harder than many soft cheeses

Emmental originated in Switzerland and is one of the very lightest of the French cheeses

Cantal

Sometimes likened to cheddar

Mimolette

From the northern border of France

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Thanks that’s are some cheese of France. Bye

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Mariano Orozco Ibarra

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DESSERTS

Frenchs gastronomy is considered one of the most important and influential in the world that is why in French culture, desserts must be exquisite yes or yes.

Here are six of the most important desserts.

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CREPE
It is one of the most emblematic desserts of this gastronomy.

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CREME BRULEE
Cream flavored with vainilla and flamed sugar.

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MACARONS
Icing sugar cookie and chocolate filling is placed

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MAGDALENA
Piece of bread dusted with cinnamon.

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MOUSSE
Foam with chocolate or fruits.

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ECLAIRS
Bun made with choux pastry is filled with jellies or chocolate.

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WINE                                                              Mauricio 

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WINE                                                              Mauricio 

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French wines correspond to one of the oldest vine crops, its origin finds its sources in the time of the Roman Empire.

They are considered a fundamental part of French Gastronomy, and some brands have achieved worldwide recognition. France is the second region with the most vineyards in hectares, after Spain.

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Vin  Rouge

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Vin gris

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Vin Rose