MOST REPRESENTATIVE PRODUCTS OF FRENCH GASTRONOMY

Drinks referring to the culinary art

In France and in Spain as well there are huge wine regions. The most representative ones are:

Bordeaux, Burgundy, Beaujolais, Alsace, Loire Valley, Languedoc, Provence and Champagne.

As in the rest of Europe, France produces not only great wines, but also a great variety of quality liqueurs and brandies as: Cognac, Armagnac, Natural Sweet Wines ( V.D.N.), Calvados, Marc, and Fruit Brandy.

Green vegetables and Vegetables

France produces a great deal of vegetables in the whole Mediterranean coast. Among the best products which are more used in the international gastronomy we can find the black truffle, called the naughty mushroom, which is very requested. Truffles can be found on the market under several forms which determine the price. There is the black truffle, the white truffle, the truffle juice and the preserved truffle. The area where the best truffles are produced in France is the Perigord.

It is worth to mention mushrooms, which are a product finding a lot of applications in the cuisine by the great French Chefs. We name Cepes, Girolles, Pied de mouton, Chanterelles, Trompettes.

Fish and shellfish

France is surrounded by three seas: the North Sea. The Atlantic Ocean and the Mediterranean Sea. This is the reason why there is a large, quantity and variety of fish and shellfish. These last ones are overwhelming. We can find oysters, prawns, crayfish, sea-urchins, scallops and rock-lobsters.

Meat

France is a country well known for the quality of its meat particularly the ones of: beef, pork, mutton. But very appreciated are game bird and poultry, among them: duck, goose, pigeon, quail, pullet, woodcock, turkey, cock, chicken.

Cheese

France is the leading county in the world about production and consumption of cheese.

There are about 365 known kinds of cheese (one for each day of the year).

The elaboration of these cheeses is very various considering that goat’s milk, cow’s milk and ewe’s milk used.

The only fact of making a national product has originated a strict regulation regarding cheese denomination and production, this is the case of the famous Camembert. It is now forbidden any elaboration with no pasteurized milk. To better appreciate this kind of denomination it is useful to match wines and cheese.

Vocabulary Notes

Ex. 1. Read and translate the text.

Ex. 2. Discuss different aspects of French Gastronomy:

1. In which way does the geographic situation of France influence French Gastronomy?

2. Which Vegetables of French produce are more used in the international gastronomy? And why?

3. How can you explain a large quantity and variety of fish and shellfish-products in French gastronomy?

4. Why do you think game bird and poultry are very appreciated in France?

5. What do you know about the production and consumption of cheese in France?

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Date: 2015-01-29; view: 939