1. FRANCE

2. Regions of France

3. French Cooking Terms
Haute cuisine
Provincial cuisine
Nouvelle cuisine

4. Sauces
Bechamel Chaud-froid Hollandaise

5. Flavorings
bouquet garni fines herbes marjoram truffles

6. Breads
brioche

7. Breads
croissants

8. French bread (baugettes)
Breads
French bread (baugettes)

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

10. Desserts
Gateau

11. Desserts
Crepes

12. Desserts
Crème Chantilly

13. Desserts
Madelines

14. Desserts
Mousse

15. Hors d’Oeuvres
Escargot

16. Hors d’Oeuvres
Pate de Foie Gras

17. Hors d’Oeuvres

18. Main Dishes
Canard a l’orange

19. Main Dishes
Bouillabaisse

20. Main Dishes
Quiche

21. Boeuf a la Burguignonne
Main Dishes
Boeuf a la Burguignonne

22. le petit dejeuner

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

24. The French Kitchen
Pot de crème Croissant cutter

25. The French Kitchen
Escargot dishes Pate mold

26. The French Kitchen
Attelets Truffle cutters

27. The French Kitchen
Barquette tins Coeur a la creme