une fête— mercredi le 17 avril

1. unefête—mercredi le 17 avril Chapitres 5 et 6—au restaurant et on fait des courses

2. On a besoin de/d’…. • assiettes • fourchettes • serviettes • verres • boissons • baguettes • croissants

3. Les fromages Brie is a soft cow's cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.

4. Les fromages • Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks.

5. Les fromages Camembert is a soft, creamy, surface-ripened cow's milkcheese. It was first made in the late 18th century in Normandy in northern France.

6. Les fromages Roquefort sometimes spelled Rochefort in English,is a sheep milkblue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor. The green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty.

7. Les fromages Goat cheese, or chèvre (from the French for goat), is cheese made out of the milk of goats.

8. Pour le desert… • unetarte aux pommes • un gâteau