1. 法國(guó)美食
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 country's 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 "Appélation d'Origine Contr?lée" (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:AlsaceAlsace 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. It's 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.BrittanyBrittany 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 crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's 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.NormandyNormandy 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.ProvenceThe 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 Proven?al cuisine are olive oil, garlic and herbes de Provence. Among the typical proven?al dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Ni?oise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Proven?al cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Ancho?ade (sauce made of anchovies, olive oil, garlic) are two of the main Proven?al specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord 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. Goose's 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.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon 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).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's 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.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.
2. 法國(guó)美食圖片
首先就是美食要讓人覺(jué)得“美”，色香味形意
3. 法國(guó)美食歷史
南充米粉，東觀辣子雞，營(yíng)山?jīng)雒?，川北涼粉，西充獅子糕，張飛牛肉
4. 法國(guó)美食紀(jì)錄片
中國(guó)美食紀(jì)錄片做的比較好的，比較早的，有影響力的，應(yīng)該是舌尖上的中國(guó)第一季。
5. 法國(guó)美食排行榜前十名
昆山，江蘇省轄縣級(jí)市，由蘇州市代管，排行榜前十名的美食分別是：昆山奧灶面美食、昆山正儀青團(tuán)美食、昆山錦溪襪底酥、昆山千燈石浦羊肉美食、昆山陸家浜糖棗、昆山清蒸陽(yáng)澄湖大閘蟹、昆山萬(wàn)三蹄、昆山錦溪醬汁肉、昆山周市爊鴨、昆山三味圓等美食。
6. 法國(guó)美食電影
該片由蘇菲·瑪索主演，是一部具有時(shí)代感的初戀電影。講述了女主有一個(gè)出了軌的但依然說(shuō)愛(ài)媽媽的爸爸，和跟爸爸賭氣竟和德文老師發(fā)生不好的關(guān)系的媽媽。
這似乎就預(yù)示著女孩的愛(ài)情道路的坎坷。13歲的朦朧好感，卻因害羞而不敢表白，傻傻地創(chuàng)造各種巧合。
當(dāng)愛(ài)戀遇到誤會(huì)的時(shí)候，純粹的心選擇離開……但忘不掉的是，那個(gè)喧鬧的舞會(huì)，那個(gè)男孩給那個(gè)女孩帶上的耳機(jī)，和那首動(dòng)人的歌…本片也是一部浪漫的法國(guó)電影，可謂是十分的經(jīng)典
7. 法國(guó)美食英文介紹
首先用英文介紹中國(guó)美食，有著淵遠(yuǎn)流長(zhǎng)的文化背景。其次，用英文介紹中國(guó)美食的主要特點(diǎn)，可列舉幾樣比較具有代表性的美食。最后用英文對(duì)中國(guó)美食進(jìn)行總結(jié)。
8. 法國(guó)美食文化介紹
Glutinous Rice Balls for Lantern Festival is one of the traditional Chinese snacks, which belongs to the festival food customs of the Lantern Festival. The recipe for Glutinous Rice Balls for Lantern Festival is based on stuffing, which is first mixed with stuffing, then spread into large round slices, and then cut into cubes smaller than table tennis balls after drying. Then put the stuffing into a machine like a big sieve, pour the glutinous rice flour, "sieve" up, as the stuffing hits each other, the glutinous rice sticks to the surface of the stuffing and becomes a ball, which is called Glutinous Rice Balls for Lantern Festival. "Rolling" Glutinous Rice Balls for Lantern Festival in the north and "wrapping" glutinous rice balls in the south are two kinds of food with different methods and tastes.
9. 法國(guó)美食節(jié)是哪一天
2020年12月29日晚啟幕，將持續(xù)至2021年1月1日晚。
10. 法國(guó)美食有哪些
平定過(guò)油肉，最經(jīng)典。
過(guò)油肉是山西最著名的特色菜肴，歷經(jīng)代代廚師精心烹制相傳至今，歷史上該菜源自晉東名城平定，很多從平定走出去的達(dá)官顯貴、儒商富賈都以能帶一名專職的過(guò)油肉廚師為時(shí)尚。而正宗的平定過(guò)油肉在食材選擇上也是非常嚴(yán)格的，需遴選產(chǎn)在豬后臀部的元寶肉。
2.粉條豆腐絲，小心燙嘴。
在山城陽(yáng)泉，粉條豆腐絲算得上是一道歷來(lái)為人們所喜愛(ài)的主打菜，鄉(xiāng)間紅白喜事、過(guò)年待客、去坐席都少不了來(lái)一盤粉條豆腐絲。過(guò)油炸過(guò)的豆腐絲外脆里嫩，菜上來(lái)的時(shí)候還千萬(wàn)不要著急，小心會(huì)燙嘴哦！
3.釀白菜，過(guò)年一定要吃。
陽(yáng)泉方言中，釀白菜的“釀”讀作rang，主料選褪皮的豬五花肉或者血脖肉剁餡，然后用姜末、蔥花、花椒大料水等調(diào)味料調(diào)味，再拌入雞蛋攪和均勻，用少量生粉粘合，最后將肉餡做成丸子上蒸鍋蒸熟即可。蒸肉丸時(shí)蒸鍋的篦子上鋪整片白菜葉，肉丸七成熟就可出鍋，接下來(lái)將適量肉丸置于碗里，然后鋪白菜細(xì)粉絲蓋平碗口，碗內(nèi)加調(diào)味湯料入蒸鍋繼續(xù)蒸至肉丸熟透就可出鍋了。這道菜的特點(diǎn)是，蔬菜盡得肉香，肉借助蔬菜增色去膩，兩者葷素搭配相得益彰，端得回味無(wú)窮。
11. 法國(guó)美食博主
選美食博主: 粉絲量大; 喜歡吃喝玩樂(lè); 文字表達(dá)能力強(qiáng); 價(jià)值觀良好。
