French cuisine

1、（法国菜）French cuisine is one of the most famous cuisines in the world, it is well known that. Its fine taste, the sauce is delicious, dishes display of beauty, it can be called an art. French cooking has always been known to the world. French cuisine is not only delicious, but also many kinds of dishe

2、s, cooking methods also have originality.法国菜是世界上著名菜系之一，已为众所公认。它的口感之细腻、酱料之美味、餐具摆设之华美，简直可称之为一种艺术。 法国的烹饪技术一向著称于世界。法国菜不仅美味可口，而且菜肴的种类很多，烹调方法也有独到之处。按烹调风格而言，法国菜肴可分为三大主流派系 1.古典法国菜派系（Classic Cuisine/Haute Cuisine） 2.家常法国菜派系（Bourgeoise Cuisine） 3. 新派法国菜派系（Nouvelle Cuisine）。1.古典法国菜派系（Classic Cuisine/Haute Cuis

3、ine） Since the origin of the French Revolution, nobility of popular dishes, then through the classifications of Exelon oofy. Classical dishes faction chef exquisite craft, choice of materials must be quality best, commonly used food including lobster, oysters, steak and champagne, wine and flour sau

4、ce based, after concentrated and, taste rich, with butter or cream Polish thicken. 起源自法国大革命前，皇亲贵族流行的菜肴，后来经由艾斯奥菲区分类别。古典菜派系的主厨手艺精湛，选料必须是品质最好的，常用的食料包括龙虾、蚝、肉排和香槟，多以酒及面粉为汁酱基础，再经过浓缩而成，口感丰富浓郁，多以牛油或淇淋润饰调稠。香槟（CHAMPAGNE） Champagne (CHAMPAGNE) a word, with joy and laughter and happy synonymous. Because it is a

5、 festive celebration with wine, it has luxury, temptation, and romantic, is the king of Wine. In history there is no wine, champagne comparable mystique, it gives people a Zongjiu singing uninhibited atmosphere. Champagne taste mellow, suitable for drinking at any time, with any food is good; such a

6、s holding a big banquet, with champagne than other mixed liquor is also appropriate. In the wedding and baptism ceremony, also suitable for drink, it is also the first stream cocktail ingredients 香槟（CHAMPAGNE）一词，与快乐、欢笑和高兴同义。 因为它是一种庆祝佳节用的酒，它具有奢侈，诱惑，和浪漫的色彩，也是葡萄酒中之王。 在历史上没有任何酒，可媲美香槟的神秘性，它给人一种纵酒高歌的豪放气氛。

7、香槟酒的味道醇美，适合任何时刻饮用，配任何食物都好；如举行大的宴会，用香槟比其他混合酒还恰当。在婚礼和受洗仪式上，也适合用来干杯，它也是第一流的调酒配料。2.家常法国菜派系（Bourgeoise Cuisine） Originated in the history of France civilian traditional cooking methods, selection of fresh material, simple approach is also the home style dishes, between 1950 and 1970, the most popular. 起源

8、自法国历代平民传统烹调方式，选料新鲜，做法简单，亦是家庭式的菜肴，在19501970年间最为流行。3. 新派法国菜派系（Nouvelle Cuisine） Since 1970s rose, by Paul Bbu Lens (Paul Bocuse) initiated in 1973 after the extremely popular. 20世纪70年代冒起，由保罗布谷斯（Paul Bocuse）倡导，在1973年以后极为流行。 Nouvelle cuisine cooking using precious materials, especially authentic, fresh

9、material and other characteristics, the dishes more to individual porcelain dish Sheng load (plated), flavoring light. 新派菜系在烹调上使用名贵材料，着重原汁原味、材料新鲜等特色，菜式多以瓷碟个别盛载（Plated），口味调配得清淡。In the 90s of the 20th century, people pay more attention to their health, advocated by Michael Guerard French health food (

10、Minceur cuisine) popular with simple and direct cooking methods, to reduce the use of oil; and the sauce multi-purpose raw gravy modulation, with cheese instead of cream thicken juice在20世纪90年代后，人们注重健康，由Michael Guerard倡导的健康法国菜（Minceur Cuisine）大行其道，采用简单直接的烹调方法，减少使用油；而汁酱多用原肉汁调制，以乳酪代替淇淋调稠汁液。Local charac

11、teristics（地方特色） In view of the history, geography and local property is different, has created a unique style regional cooking and distributied according to its cuisine features French cuisine and geography, divided into: 鉴于历史、地理环境和地方物产有别，造就出各地区烹调的独有风格，依其菜系特色 法国菜 和地理分布，可分为： 1.勃艮第菜肴（Burgundy） 2.阿尔萨斯菜

12、肴（Alsace） 3.诺曼底菜肴（Normandy） 4.普罗旺斯菜肴（Provence）1.勃艮第菜肴（Burgundy） Rich in red, white Wine and other famous products are snail and chicken. Famous dishes include baked escargot (Escargots a la Bourguigonne (Coq AU) and red chicken Vin) etc. 盛产红、白葡萄酒，其他著名产品有田螺及鸡。驰名菜肴包括焗田螺（Escargots a la Bourguigonne）及红酒

13、鸡（Coq au Vin）等。2.阿尔萨斯菜肴（Alsace） In Wine, white wine, the world famous Foie Gras (Foie Gras) also from this area. Famous dishes are Lawrence akandu tower (Cuiche Lorraine). 盛产白葡萄酒、桃红酒，世界著名的鹅肝（Foie Gras）也来自此地区。驰名菜肴有罗伦士塔（Cuiche Lorraine）3.诺曼底菜肴（Normandy） Rich in seafood, cheese, butter and apple (Canen

14、bert), Calvados (Calvados). Famous dishes are warm apple tart sorbet (Torte Fine aux Pommes et Sorbet). 丰富的海鲜、奶酪、黄油和苹果（canenbert），苹果白兰地（苹果白兰地）。著名菜肴有苹果馅饼冰沙（蛋糕好奥克斯马铃薯冰沙等）。4.普罗旺斯菜肴（Provence） Produced the best olive oil, seafood, tomato and spices. Famous dishes are bouillabaisse (bouillabaisse) etc. 出产

15、全国最好的橄榄油、海鲜、番茄及香料等。驰名菜式有马赛鱼汤 (bouillabaisse)等。Cuisine features（菜肴特点）cooking way(烹饪方式) Grilled, fried, stewed, baked, steamed, braised, Tie Ba 烤、煎、烩、焗、铁扒、焖、蒸well-known dish(名菜) Foie gras, oyster cup, baked snail, Ma Kwu Messini chicken, chicken, onion soup, sirloin steak, Marseille 鹅肝酱，牡蛎杯，焗蜗牛，马令古鸡，麦

16、西尼鸡，洋葱汤，沙朗牛排，马赛鱼羹Special ingredients(特色配料)Alcohol(酒) 法国是盛产酒的国家，于是酒就成为法国菜中用于调味的主要用料。香槟酒、红白葡萄酒、雪利酒、朗姆酒、白兰地等，是做菜常用的酒类。不同的菜点用不同的酒，有严格的规定，崦用用量较大。因此，无论是菜肴或点心，闻之香味浓郁，食之醇香沁人。如名菜红酒鸡，仅1000多克光鸡，竟需兑入红葡萄酒及白兰地约4500克，其用量之大由引可见一斑。spice（香料） 除了酒类，法国菜里还要加入各种香料，以增加菜肴、点心的香味。如大蒜头、欧芹、迷迭香、龙蒿草（茵陈草）、百里香、茴香、赛杰等。各种香料有独特的香味，放入不同的菜肴中，就形成了不同的风味。法国菜对香料的运用也有定规，什么菜放多少什么样的香料，都有一定的比例。Dishes（菜式）The traditional menu（传统菜单）第一道菜 冻开胃头盘（Hors-doeuvre Froid）第二道菜 汤（Potage）第三道菜 热开胃头盘（Hors-doeuvre Chaud）第四道菜 鱼（Poisson）第五道菜 主菜（Grosse Piece）第六道菜 热盘（Entree Chaude）第七道菜 冷盘（