General about France
France is one of the most popular tourists including gourmands place
Paris is not only fashionable and elegant capital city, but it is also a gastronomic paradise
France has always been a excellent model for the cooking
Greatest cheeses, seafood, wine and champagne come directly from France
French chefs have complemented the cooking vocabulary with words such as: restaurant, dress(garnēt), omelet, antrekots, languette, mayonnaise, souffle, and others
Cook is a public figure who can be honored by the highest state awards
Seasons in the country is like cooking season: from September to April - oysters, in November - New božolē, December - Truffles, August - holiday gastronomical adventures ...
General about France gastronome
Feature of French cuisine - large variety of sauces, more than three thousand.
In addition, the chefs are widely used vegetables such as artichoke, asparagus, lettuce.
Regional cuisine, many of the names are linked to the county, city, village name, but some of the names of people
National Kitchen kaleidoscope is reflected in most western European country's natural and climatic diversity. Dijon mustard, Normandy butter, Re Island salt, bread - from Paris bakery Poilane, (Šeršmidi Street). Fish bujabes soup (Bouillabaisse) Eat in Marseille, pancakes (crepes) - Brittany, fund (fondue) - Savoie, fried eel (fricasse d'anguilla) - Bordeaux, but the snails (escargots) - Burgundy.
…
