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La Cuisine Française

La Cuisine Française. Anaïs Ms. Lindsay Gordon Honors Project. Regions of France. Cuisine of Northern France. Regions share a border with Belgium. Strong Flemish influence Beer is used often in cooking. Cuisine of Northern France Picardy/ Nord pas de Calais.

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La Cuisine Française

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  1. La Cuisine Française Anaïs Ms. Lindsay Gordon Honors Project

  2. Regions of France

  3. Cuisine of Northern France • Regions share a border with Belgium. • Strong Flemish influence • Beer is used often in cooking.

  4. Cuisine of Northern FrancePicardy/ Nord pas de Calais • Forests provide wild game such as boar and venison • hochepot • carbonnade • waterzoï

  5. Cuisine of Eastern France • Heavily influenced by Germany. • People eat sauerkraut, sausage, pork, and beer.

  6. Cuisine of Eastern FranceAlsace and Lorraine • Borders Germany and Switzerland. Lighter and more delicate than German cuisine. • Alsace • choucroute garnie • backenoffe • tarte flambée • Kougelhopf • Lorraine • Quiche Lorraine

  7. Cuisine of Eastern FranceFranche-Comte and Savoie • Franche-Comte • Saucisse de Morteau • Fondue • Raclette • Savoie • Tartiflette

  8. Cuisine of Eastern FranceBurgundy • Dijon mustard • Bresse Chicken • Coq au vin • bœuf à la bourguignonne • escargots à la bourguignonne

  9. Cuisine of Southern France

  10. Cuisine of Southern FranceLyon • Quenelle • Rosette de Lyon • Salade Lyonnaise • Cervelas Lyonnais

  11. Cuisine of Southern France Provence-Alpes-Cote d’Azure • Herbs de Provence • Bouillabaisse • Ratatouille • Pistou • Salade Niçoise

  12. Cuisine of Southern FranceLanguedoc-Roussillon • Divided into three culinary regions • Haute Languedoc- • cassoulet • Bas Languedoc- • Brandade de Morue • Côte Languedoc- • les Petits Pâtés de Pézenas

  13. Cuisine of Southwest France • The Southwest is known for luxury products like truffles and foie gras.

  14. Cuisine of Southwest FranceAquitane • Pays Basque • Bayonne ham • Garbure • Piperade • Perigord • Truffles • Foie Gras • Confit

  15. Central France • Dishes often feature a combination of pork, cabbage, potatoes and cheese.

  16. Central FranceAuvergne • Potée Auvergnate • Truffade • Aligot

  17. Western France

  18. Cuisine of Western FranceBrittany • Specializes in seafood • Crepes and Galettes • Cotriade • Coquilles St. Jaques • Fruits de Mer

  19. Cuisine of Western FranceNormandy • Specializes in heavy cream sauces, seafood, and apple dishes. • Calvados • Moules à la Normande • Sole Normande • Tarte aux Pommes

  20. Cuisine of Western FranceLoire Valley • “The Garden of France” • Beurre Blanc • Tart Tatin • Friture • Rillettes

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