1. France
World Foods

2. Geography
Bordered by the Atlantic Ocean, the Mediterranean Sea, and the English Channel
Eastern and Southwestern- Mountainous
North and Western- rolling plains

4. most of the country has cool rainy weather in the winter
Climate
most of the country has cool rainy weather in the winter
Spring- humid
Summer- Moderate
Fall- long and sunny

5. French Domains
During the middle ages France was divided into Domains
Ties remain strong within Domains like Burgundy, but France is united

6. Occupations
Fishing- cod, crab, herring, lobster, oysters, shrimp
Wine making
Cattle Production
Farming- wheat, corn, oats, barley

7. French Holidays
Joan of Arc Day
Bastille Day- July 14, Independence day
Mardi Gras- beginning of Lent
Paques- Easter
Noel -Christmas

8. Cuisine
3 Classes
Haute
Provincial
Nouvelle

9. Haute
Elaborate preparations
Fancy Garnishes
Rich Sauces

10. Provincial
Locally Grown Flavors
Simple cooking
Regional specialties

11. French Regional Food Interactive Map

12. Nouvelle
lightness and natural taste in food
preserve lightness and flavor
use less butter, eggs, and cream

13. Foundations
Top quality ingredients
Patient Cooks
simmer sauces and stocks or hours to gain maximum flavor

14. French Sauces and Seasonings
Roux- 1:1 butter flour mixture used to thicken
Used over many dishes
Milk, stock, and egg based sauces
Herbs- chives, parsley, tarragon, basil, rosemary, thyme

15. Appetizers and Soups
Hors d'oeuvres
Consommes
Puree Soups

16. Main Dishes
Seafood and Poultry form the basis
Frog legs, scallops, mussels, and crabs very popular
Beef and Lamb popular in spring time

17. Desserts Known for their deserts and baked goods Croissants Éclairs
Crepes

18. Meal Times
3 meals a day
Le petite dejeuner- light, cafe au lait and a croissant
Le dejeuner- hot or cold hors d'oeuvres, soup, and main dish with sides
Dinner 8pm - Omelet and Soup