La cuisine française

1. La cuisine française 13 à 24 mai 2013

2. Emploi de temps:

3. 1. Un Croissant Apart from the fresh baguette with butter and jam spread on it, the king of the French breakfast in the croissant, which can be found plain, or cooked with butter (croissant au beurre). You can dip it in your coffee, your hot chocolate, or cut it in half and put butter and jam on it. Delicious!

4. 2. un Pain au Chocolat

5. 3. Pain aux raisins: This large flat pastry contains cream and raisins. You won't be hungry any more after this delight!

6. 4. Pain Suisse: the same pastry and cream as the pain aux raisins, but with chocolate nuggets instead of raisins, and a different shape.

7. 5. Brioche: buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam.

8. 6. Palmier: The palmier ("palm tree") is large, flat and crunchy. You can also buy it from the supermarkets, in boxes of 12, but smaller and industrially made of course.

9. 7. Un Croissant aux abricots

10. 8. Les Chouquettes: small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse.

11. 9. Le Pain perdu: « French toast »

12. 10. Un Quiche: Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard.

13. 11. Un Croque Monsieur: toasted ham and Swiss sandwich.The verb croquermeans “to crunch”, so a Croque-Monsieur roughly translates to “Mister Crunchy”. The feminine version, a “CroqueMadame”, includes a fried egg on top. 

14. 12. La soupe oignon: with beef stock base, slow-cooked caramelized onions, French bread, gruyere and a cheese top layer

15. 13. A la FlammeAlsacienne- Alsace specialty. Flatbread baked with crème fraiche, onion and bacon

16. 14. Tomate et fromage de chevre - Tomatoand goatcheese

17. 15. Bouillabaisse: traditional Provençal fish stew 

18. 16. Fricassée: a traditional French stew made usually made withchicken

19. 17. Coq au vin: stewed chicken recipe, with bacon, mushrooms, and pearl onions

20. 18. Assiette de crudités: mixed salad

21. 19. Assiette de charcuterie: plate of cold meat slices

22. 20. Un baguette (ou sandwhich) au jambon

23. 21. Les escargots: dish of cooked land snails, usually served as an appetizer

24. 22. Caviar: salt-cured fish-eggs

25. 23. Brochettes de Saint-Jacques poêléesPan-friedscallops on skewer, risotto with citrus

26. 24. Le boeufbourguignon: beef braised in red wine and flavored with bacon

27. 25. Foie Gras: the liver of a fattened duck

28. 26. Ratatouille: a delicious herbed vegetarian entrée from Nice

29. 27. Souffle au chocolat: lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients

30. 28. Les Macarons: little sandwiches of buttercream or ganache filling pressed between two meringue disks

31. 29. Crème Brulée- Vanilla creme brulee

32. 30. Profiteroles au chocolat - Puff choux with vanilla ice cream and chocolate sauce

33. PRESENTATION MUST-KNOWS: • Do NOT startwritingyour script in English then ‘think’ youcaneasily change to French; youwill end up gettingfrustrated and resort to a translator whichwillgetyou an ‘F’ • You maybring real food; but your group isresponsible for cleaning up your mess and/or bringingnapkins/plates/etc. • I willbestampingyourprogressdaily, so DO NOT LOSE YOUR NOTES!