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Exploring the Culinary Delights of France, Germany, Belgium, and Beyond

Discover the rich and diverse culinary traditions of France, Germany, Belgium, the Netherlands, Switzerland, Liechtenstein, Luxembourg, and Austria. From France's varied regional cuisines, featuring classics like crème brûlée and hearty dishes using duck fat, to Germany's robust meals such as bratwurst and wiener schnitzel, each country offers unique flavors. Indulge in Belgian waffles, Dutch dairy delicacies, and Swiss cheese fondue. Immerse yourself in these gastronomic delights that reflect cultural influences and local ingredients across these beautiful regions.

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Exploring the Culinary Delights of France, Germany, Belgium, and Beyond

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  1. Chapter 48 France, Germany, Belgium, The Netherlands, Switzerland, Liechtenstein, and Luxembourg,& Austria

  2. France • Mountains in the east and southwest with coastlines and rice valley farmland • Varied climates • Major influence on other countries • Regional France cooking (fats): • SE – Mediterranean influence with olive oil • SW – duck or goose fat • NW – butter and cream • E - lard

  3. Types of French Cuisine • Paysanne – country cooking (home cooking) – provincial • Main meal might be seafood stewor roast chicken • Mixed greens and seasonal vegetables • Simple preparation with lots of seasoning with herbs • Bread is important at every meal (baguette) • Leftover bread used to make “pain perdu” – lost bread • Cheese and fruits end the meal

  4. Types of French Cuisine, cont. • Haute Cuisine – classic French • High quality ingredients, prepared and artistically presented • Complicated and often very rich (Hollandaise and béchamel) • Common to have wine based sauces (dating back into the 1800s) • Nouvelle Cuisine – appeared in the 1970s • Major changes due to traditional “heavy” dishes • Emphasizes food’s natural flavor, small portions, fresh, light and fast cooking techniques

  5. French Desserts • Crème Brule – custard with sugar on top, placed under broiler or flame to form a caramelized layer • Cream Puffs – fluffy pastries filled with cream • Macaron – sandwich cookie usually almond flavor

  6. French Desserts, cont. • Crepes – flat pancake like desserts usually served for breakfast covered in fresh fruit • Éclair – light pastry filled with cream and topped with chocolate • Galette des pommes – apple tart (apple turnover)

  7. Germany • Hearty and features meat (wursts, schnizel, braten) • Bratwurst – sausage made of veal and pork, seasoned with ginger and caraway • Wiener schnitztel - - cutlet of breaded and fried veal • Sauerbraten – beef roast marinated in vinegar with cloves, bay leaves and peppercorns • Normally use beef drippings to make into a gravy that is then thickened with ginger snaps

  8. Germany, cont. • Braunshweiger – smoked spreadable sausage made with pork liver • Acorn fed pigs produce famous ham • Smoked eel and herring also popular in the north • Himmel und erde – potatoes and applesauce topped with fried onions and bacon • Potatoes an carrots very common • Red cabbage very common • Sauerkraut • German Potato Salad, Knoephlasoup (dumpling)

  9. German Desserts • Very good bakers • Sweet rolls, pretzels, shortbread cookies, dense chocolate cakes, gingerbread, coffee cakes, kuchen • Dried fruit common in most desserts • Stollen – often a Christmas treat

  10. Belgium • 3 national dishes: • Carbonnadeflamande – onion gravy and brown sugar • Endive - “white gold” • Potatoes dishes: • stuffed, mashed served as croquettes • Fried – like French fries, served with béarnaise sauce

  11. Belgium, cont. • Seafood, especially muscles popular • Belgian waffles topped with fruit or jam (street food) • Some of the finest chocolate comes from Belgium

  12. The Netherlands • Also known as Holland (“Dutch”) • Street vendors sell fresh mussels an oysters, baked fish, and seafood salads • Herring eaten raw and salted • Similar to Germany and Belgium • Yeast pancakes served as a bread or as a dessert • Dairy foods are a staple (especially cheese) • Have some Indonesian influence – rice, cinnamon, cloves, etc. • Dutch discovered cacao bean into cocoa powder, to make chocolate candy!

  13. Switzerland, Liechtenstein, & Luxembourg • Influenced by Germany and France cuisine • Roesti – fried shredded potatoes and onions as side dish or main dish add bacon, gruyere, and a fried egg • Strips of veal with a mushroom gravy • Smoked meats, local produce (apples, berries, carrots, beans, and potatoes) • Swiss dairy cows produce dairy products and added to chocolate to make “milk chocolate” • Cheese fondue common • Raclette – melted cheese served over potatoes (very strong scent)

  14. Austria • Influenced by many areas in Europe, especially German • Dumplings, sauerkraut, strudel, and hearty breads common • Internationally known for pastries • Strudels • Torte – multiple answers chocolate, vanilla, ground nuts, etc • Austrian food

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