FRANCE.

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Presentation transcript:

FRANCE

Regions of France

French Cooking Terms Haute cuisine Provincial cuisine Nouvelle cuisine

Sauces Bechamel Chaud-froid Hollandaise

Flavorings bouquet garni fines herbes marjoram truffles

Breads brioche

Breads croissants

French bread (baugettes) Breads French bread (baugettes)

Cream Puffs, Éclairs & Choux Pastry Desserts Cream Puffs, Éclairs & Choux Pastry

Desserts Gateau

Desserts Crepes

Desserts Crème Chantilly

Desserts Madelines

Desserts Mousse

Hors d’Oeuvres Escargot

Hors d’Oeuvres Pate de Foie Gras

Hors d’Oeuvres

Main Dishes Canard a l’orange

Main Dishes Bouillabaisse

Main Dishes Quiche

Boeuf a la Burguignonne Main Dishes Boeuf a la Burguignonne

le petit dejeuner

le dejeuner Le dejeuner des canotier Luncheon of the Boating Party by Renoir

The French Kitchen Pot de crème Croissant cutter

The French Kitchen Escargot dishes Pate mold

The French Kitchen Attelets Truffle cutters

The French Kitchen Barquette tins Coeur a la creme

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