F r e n c h C u i s i n e

French Cuisine

South-West France: is known for its rich foods eg. Duck, foie gras, prunes, oysters, mushrooms and truffles.

North-West France: known for its apples and seafood especially oysters and

muscles. Camembert cheese also comes from Normandy.

North-East France: best known for its potatoes, cabbage, beetroots. This region produces champagne.

Eastern France: known for its heavy, savoury pastries and tarts and Quiche

Lorraine.

Famous French Food

• Foie Gras is one of the most popular and well-known food in French

cuisine. Its flavour is described as rich, buttery, and delicate. It is made

from the liver of a duck.

Crepes are a traditional French recipe that exists all over France. They can be

sweet or savoury and filled with anything you want eg.

Fruit, ham, cheese

Quiche lorraine is a savoury, open-faced pastry crust dish. It can be served with a savoury or sweet

filling eg. Custard, cheese, meat or vegetables.

A Croissant is a buttery flaky bread named for its

distinctive crescent shape. Croissants are made of a layered yeast-leavened

dough. They are similar to puff pastry.

Truffles• Truffles are edible underground

fungi. Dogs and pigs are used in France to smell out the best truffles!• The largest truffle market is at

Richerenches in Vaucluse. • Black truffles on these markets sell

between 200 and 600 euro per kilogram.

Frogs LegsEaten in France and other regions

such as Thailand, Vietnam, Indonesia, Spain, Italy and South

America.

Frogs legs are rich in protein, omega 3, potassium, fatty acids and vitamin A

SnailsEscargot is a dish of cooked land snails. It is an appetizer in France.

BY GRÁINNE LINDSAY

&HALEIGH REILLY