Scribd
Upload
38 views10 pages

France Festival Foods

Uploaded by

Noreha Anuar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
38 views10 pages

France Festival Foods

Uploaded by

Noreha Anuar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 10

BY

ALYSA & NADIA


FRANCE FESTIVAL
4 UKM FOODS
WHAT ARE 10 FAMOUS FRENCH FOODS?
THE CROISSANT.
THE BAGUETTE.
THE COQ AU VIN.
THE RATATOUILLE.
THE BOEUF BOURGUIGNON.
THE QUICHE LORRAINE.
THE ESCARGOTS DE BOURGOGNE.
THE ONION SOUP.

•Beat the winter blues with a trip to one of


France’s sunniest towns: Menton is famous
for its lemons which thrive in the
microclimate in this corner of the Côte
d’Azur. For two weeks each February, the
town celebrates all things citrus with huge
sculptures made from 150 tonnes of oranges
and lemons, which get sold off to locals for
jam-making at the end. This year’s theme is
rock and opera and there are walking tours
of the groves, locals’ food stands, special
menus in the restaurants, and visits to the
town’s many botanic gardens. But the
highlight is the carnivals that see huge
floats adorned with fruit, as well as dancing
and music troupes from around the world.
•A macaron or French macaroon is
a sweet meringue-based
confection made with egg white,
icing sugar, granulated sugar,
almond meal, and often food
colouring.
•French onion soup is a soup
of onions, gently fried and
then cooked in meat stock or
water, usually served
gratinéed with croutons or a
larger piece of bread covered
with cheese floating on top.
Onion soups were known in
France since medieval times,
but the version now familiar
dates from the mid-19th
century.
•A croissant is a buttery, flaky,
viennoiserie pastry inspired by the shape
of the Austrian kipferl but using the
French yeast-leavened laminated dough.
Croissants are named for their historical
crescent shape.
•Chocolate soufflé is a sweet
dessert that requires very
few ingredients and is easy
to prepare. It has a light, airy
texture attributed to the
whipped egg whites that are
folded into the chocolate
mixture. Chocolate Soufflé is
a French dessert that looks
quite impressive but is
pretty simple to make.
•A baguette is a long, thin
type of bread of French origin
that is commonly made from
basic lean dough. It is
distinguishable by its length
and crisp crust. A baguette
has a diameter of about 5 to 6
centimetres and a usual
length of about 65 cm,
although a baguette can be
up to 1 m long.
•Coq au vin is a French dish of chicken braised with wine,
lardons, mushrooms, and optionally garlic. A red
Burgundy wine is typically used, though many regions of
France make variants using local wines, such as coq au
vin jaune, coq au riesling, coq au pourpre or coq au
violet, and coq au Champagne.
•Snails are considered edible in many areas such as the
Mediterranean region, Africa, or Southeast Asia, while in
other cultures, snails are seen as a taboo food.
•Ratatouille is a rustic southern French vegetable
stew from Nice made with the best summer
vegetables: Eggplant, bell peppers, zucchini,
summer squash, onions and tomatoes. In some
versions, the vegetables are combined and cooked
together for a long period of time until they
practically melt.

You might also like