法国美食英文介绍.docxVIP

france has a long culinary tradition.french cuisine nowadays is a result of centuries of research,elaboration and perfection.the french are proud of their cuisine.it is an integral part of their culture.thanks to the interest in the french for good food,the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.the origins of the success of french cuisine can be attributed to catherine de medicis.when she became queen of france in 1533,she brought her own florentine chefs from italy.at this time,italian chefs were more experienced than french chefs.they introduced new dishes and sophisticated techniques that they adapted to french products.this gave french cooking a real boost,and the countrys culinary influence has never stopped.french cuisine is sophisticated,varied,well balanced and based on local and high-quality products.france has established some regulations to protect product names from fraud,and guarantee the origin and product quality to the customer.to carry the prestigious label app茅lation dorigine contrl茅e (a.o.c),products must comply with strict rules related to geography,varieties,method of fabrication and other criteria.unlike other countries,france does not have one national dish.because each region has its own local products and specialties,it is more appropriate to name regional dishes than a single one.here is a tour de france of the regional specialties:alsace alsace cuisine is strong and unique.it plays a major part on holidays and at family gatherings.alsatian cuisine is rich and copious.most alsatian dishes are not found in other parts of france.the most famous specialty is chouchroute,sauerkraut garnished with potatoes and a variety of meats such as sausage,pork or ham.the baeckaoffe is a one-of-a-kind alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of soufflenheim.its a stew comprised of pork,beef and lamb garnished with potatoes.there are many alsatian cakes and desserts,but the best is the kougelhopf,brioche pastry with butter,eggs,raisins,whole almonds marinated in kirsch.at christmas,bredles and gingerbreads decorate the tables of all alsatian families.bredles are cookies of different shapes flavoured with anise,cinnamon or almond. brittany brittany has excellent fresh seafood:coquilles-st-jacques (sea scallops),lobsters,langoustes,crabs,clams,shrimps,mussels,and oysters will all be found on the market stalls of brittany.this region is also famous for traditional cr锚peries serving wheat cr锚pes and buckwheat galettes accompanied with cider.la chandeleur,celebrated february 2nd,is the cr锚pes day in france.eating cr锚pes the day of la chandeleur will bring a year of happiness!burgundy a trip to france would not be complete without sampling escargots and frogs legs.burgundy snails are with the petis-gris snails,the two varieties eaten in france.escargots 脿 la bourgignonne are stuffed with garlic butter.frogs legs are saut茅ed in butter with fine herbs.the boeuf bouguignon is another typical burgundy specialty.its a beef stew marinated with burgundy red wine.the best-known regional product is mustard de dijon,secretly produced in the town of dijon.this strong mustard is used in vinaigrette,sauces and nicely compliments red meat.normandy normandy is renowned for the quality of its dairy products and apples.the region is home to the world-known camembert cheese.originally made more than 200 years ago in the lovely village of camembert,genuine camembert cheese is exclusively produced in normandy.apples also play an important part in the norman cuisine.they are not only used in desserts,but in alcohol and liquors.the region is famous for cider and a strong apple brandy called calvados.a mixture of cider and calvados,the pommeau de normandie is another regional beverage.in normandy,it is tradition to drink a glass of calvados in the middle of a meal to help digestion.this 200 century-old ritual is called trou normand.nowadays,a trou normand is still served in the middle of a meal,but as an apple sorbet soaked with calvados.provence the warm and sunny weather of provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of southern france.the basic ingredients of provenal cuisine are olive oil,garlic and herbes de provence.among the typical provenal dishes,ratatouille is a vegetable stew made out of tomatoes,peppers,zucchinis,onions and olive oil and salade nioise,comprised of lettuce,tomatoes,green beans,tuna,eggs,black olives and anchovies.as provence is bordered by the mediterranean sea,provenal cuisine also revolves around fresh seafood.marseilles specialty,la bouillabaisse (seafood bouillon) and anchoade (sauce made of anchovies,olive oil,garlic) are two of the main provenal specialties.southwest france cuisine of southwest france is made of produits du terroir.truffles thrive in the p茅rigord region.most popular are the black perigord truffles,rare underground mushrooms known for a unique taste and aroma.truffles are used in sauces,omelettes and numerous other recipes.the other local specialty of the southwest is goose.gooses liver is used to make foie gras,which is a traditional christmas and new year dish in france.the cities of toulouse,castelnaudary,carcassonne are renown for their cassoulet,stew made of sausage and white beans.the region is also home to one of the oldest cheeses,roquefort.it has been produced in the village of roquefort-sur-soulzon for centuries.lyon lyon touts itself as the gastronomic capital of france.the city is home to several world renowned grands chefs including paul bocuse,pierre orsi,l茅on de lyon.famous professional cooking schools like the institut vatel and paul bocuse school of culinary arts are based in lyon.streets are lined with a multitude of small family-run bistros called bouchons lyonnais,and these serve traditional lyonaise food.local specialities include andouillette de lyon (sausage made out of pork chitterlings and marinated with white wine),quenelles (light dumpling made of fish),and rosette de lyon (dry sausage made from leg of pork).lyon is also known for regional cheeses,such as saint marcellin,and locally made chocolates and candies,called coussins de lyon (marzipan sweets shaped and decorated like cushions).savoy savoy features a traditional mountain cooking based on cheese and potatoes.savoys cheese-board includes,among others,tomme de savoie,beaufort,reblochon and emmental de savoie.one of the authentic savoyard dishes is tartiflette,a gratin of potatoes with reblonchon cheese,onions and bacon bits.two savoyard dishes have popularity extended far beyond the alps:fondue,half emmental,half beaufort cheese melt with savoy white wine in a special saucepan and raclette,raclette cheese melt in a special grill and served with potatoes,delicatessen products and pickles.corsica corsica produces excellent cheese,meats and deli products known for their singular flavour.it is an un