Wednesday, 1 August 2012

3 month challenge today! Without sweets!!!

Vive  la France


Let's get inspired and wiser. I used to call France my neighbors with little (peu) knowledge. Let's start with food as they are famous for it.



Quote ( Blage): 

C'est quand les choses ont le goût de ce qu'elles sont. 

Fine cooking is when the things you have cooked taste as they are. 

Curnonsky.



Bon appetite...


Breakfast / petit déjeuner:


- French bread (baguette or farmhouse bread) with jam and/or butter
- Croissants
- Cup of black coffee,tea or hot chocolate
- Fruits and yoghurt


French breakfast is therefore quite light, that is why it is "petit" (small)!
There is little chance that you will find sausages, eggs or bacon in French breakfast.


Did you know?


Although croissant was invented in Austria at the end of the 17th century,it was introduced in France soon after and is part of the French culture.


French bakers are preparing 2 types of croissants: 
1) Croissant nature
2) Croissant au beurre (butter croissant).


The usual number of croissants per person is 2, as you have to keep in mind tat a croissant is not diet at all (125 - 150 calories). It is usually eaten with am or dipped in a coffee bowl or plain. PLEASE DO NOT ADD BUTTER! !!!


FRENCH SAYING


The perfect French husband goes to the baker on Sunday morning to buy croissants!




served with a cup of green tea. Délicieux

Lunch / Déjeuner:

Déjeuner is a 2 hour mid-day meal, but it has recently seen a trend towards the one hour lunch break. Sunday lunches are often longer and are take with the family. In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day. Finally,an alternative also popular,is to lunch on a sandwich, possibly followed with dessert; both dishes can be found ready-made at bakeries and supermarkets for budget prices.

Some traditional dishes:



Salad Recipes

Salad recipes are customarily simple fare, usually involving nothing more than chopped vegetables or fruit tossed with a simply prepared dressing or sauce. These recipes take salads a step beyond that and incorporate more exotic ingredients and a bit more preparation.

Soup and Stew Recipes

Soup is an incredible respite in the middle of an elaborate, multi-course meal. It forces you to truly slow down and savor each spoonful. Enhance that experience with one of these classic soup or stew recipes.

Side Dish Recipes

Side dishes, also known as garnishes, are an important part of a French meal. They are meant to complement and enhance an entrée. These garnishes are not to be heaped, American-style, on a plate, but used as a delicate decoration.

Main Dish Recipes

These main dish recipes, or entrées, are for the experienced cook. They take a bit of extra time, but the traditional French flare is worth the effort.

Dessert Recipes

Traditional French desserts are sometimes elaborate in preparation and always a fantastic culinary feat. Try one of these recipes the next time you’re looking to impress your guests.

Bread and Pastry Recipes

Pastry and bread are always on the French table. Learn how to master these classic recipes.

Wine

Fine wine is a popular topic in French cuisine. Learn more about French varietals, wine guides, tours, and recipes to try at home.





Dinner / Dîner:




Dîner often consists of three courses, hors d'œuvre or entrée (appetizers or introductory course, sometimes soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. 
History



French cuisine (French: Cuisine française) is a style of food preparation originating from France that has developed from centuries of social change. 
Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (laws).
In November 2010 the French gastronomy was added by UNESCO to its lists of the world's "intangible cultural heritage" along with Mexican cuisine.
The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. 
The first steps toward the modern restaurant were locations that offered restorative bouillons, or restaurants – these words being the origin of the name "restaurant". This step took place during the 1760s – 1770s. These locations were open at all times of the day, featuring ornate tableware and reasonable prices. 
In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time – the Grande Taverne de Londres – in the arcades of the Palais-Royal. Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds. 


Charonnay , cracker and Brie/Camenbert/Blue Cheese

This and that / Ceci et cela:



[edit]


Dictionary summary:


Vive la France
Petit dejeuner
petit
Dejeur
Diner
D'origine controlee
Delicieux
Ceci et cela
peu
Rendez-vous demain


Translate and listen:  http://translate.google.com.au/?hl=en&tab=wT

Rendez-vous demain
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