201 林昀 林承萱 范育甄

Contents a)1. Foie gras 2. Tarte Tatin 3. French Onion Soup 4. snail 5. Camembert 6. Macaron 7. French wine 8. The fish soup of Marseille 9. Croissant b) 資料來源

鵝肝 : Foie gras

蘋果倒塔 : Tarte Tatin Baking pie in the above, it can keep crispy pie apple from infiltrating by apple juice. Tatin sisters made ​​a mistake in doing apple tarte, but the apple tarte became famous dessert in France.

洋蔥湯 : French Onion Soup Louis XV mixed onion, champagne, and cream to make the first onion soup. The most orthodox of French onion soup, it take chefs three hours to concoct.

蝸牛 : snail French people eat snails because they consider them to be a rich source of nutrients like calcium, magnesium and vitamin C. Snails are a delicacy in France which is the biggest snail consumer in the world. The snails taste best when prepared with butter, parsley, garlic and spices to make a dish commonly known as “la Bourguignone.”

卡蒙貝爾起司 : Camembert Camembert is produced in Normandy. It was named by Marie Hare with the village he lived. Camembert is coated with a layer of white mold. There are red lines and dots on it. It tastes salty and unique ammonia.

Macaron The macaron is commonly filled with ganache, buttercream orjam filling sandwiched between two biscuits.ganachebuttercreamjam The name is derived from the Italianword macarone, maccarone Italian or maccherone, the Italian meringue.Italianmeringue Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). [5] The fillings can range from jams to ganache to buttercream.raspberrychocolatefoie grasmatcha [5]ganache

French wine French wines are usually made to accompany food. French wine is produced all throughout France, in quantities between 50 and 60 millionhectolitres per year, or 7–8 billion bottles. France is the second largest wine producer in the world behind Italy. [1] French wine traces its history to the 6th century BC, with many of France's regions dating their wine-making history to Roman times. The wines produced range from expensive high-end wines sold internationally to more modest wines usually only seen within France.FrancehectolitresItaly [1]Roman

The fish soup of Marseille Bouillabaisse originally was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin (fr:grondin); and European conger (fr: congre).Scorpaena scrofasea robinEuropean conger What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

Croissant A croissant ( i /krəˈsɑːnt/ or /ˈkwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] ( listen)) is a butteryflaky viennoiserie i /krəˈsɑːnt//ˈkwʌsɒŋ/[kʁwa.sɑ̃] listenbutteryviennoiserie pastry named for its well known crescent shape. crescent Croissants have long been a staple of French bakeries and pâtisseries. pâtisseries The French version of the Kipferl was named for its crescent (croissant) shape. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far asAustria the 13th century, in various shapes. [4] The Kipferl can [4] be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl).rugelach

資料來源

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