Transcript French Food by Regionx

Food in France
…and more!
In France, many foods and dishes are associated
with and common in a particular region.
France is divided into 27
administrative regions, 22
of which are
inMetropolitan France,
and five of which
are overseas.
Region: Lorraine
• Traditional ingredients potatoes, bacon, plums
• Dish: Quiche Lorraine—pastry crust filled with
eggs, cheese, milk, and sometimes meat
Region: Alsace
• Alsatian cuisine, strongly based on Germanic culinary traditions, is marked
by the use of pork in various forms.
• the dishes are substantial and served in generous portions
• Dish: Choucroute garnie is a famous Alsacian recipe for
preparing sauerkraut with sausages and
other salted meats and charcuterie, and oftenpotatoes.
Although sauerkraut (finely cutcabbage that has
been fermented) is a traditionally German and Eastern
European dish, the French annexation
of Alsace and Lorraine following the Peace of Westphalia in 1648
brought this dish to the attention of French chefs and it has since
been widely adopted in France.
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Region: Alsace
Dish: Baeckeoffe is a typical dish from the French region of Alsace, situated on the border with
Germany.
In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions,
cubed mutton, beef and pork which have been marinated overnight in Alsatian white
wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley,
garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
Origins?
Traditionally, the women would prepare this dish on Saturday evening and leave it with the baker to
cook in his gradually cooling oven on Sunday while they attended the lengthy Lutheran church
services once typical to the culture. The baker would take a "rope" of dough and line the rim of a
large, heavy ceramic casserole, then place the lid upon it for an extremely tight seal. This kept the
moisture in the container. On the way back from church, the women would pick up their casserole
and a loaf of bread. This provided a meal to the Alsatians that respected the strict Lutheran rules of
theSabbath.
Another version of the story of the origin of this dish is that women in France would do laundry on
Mondays and thus not have time to cook. They would drop the pots off at the baker on Monday
morning and do the laundry. When the children returned home from school they would then pick
up the pot at the baker and carry it home with them. This version of the story may be closer to
reality as bakers were often closed on Sundays.
Region: le nord
• Dish: Andouillette is a coarsegrained sausage made with pork intestines
pepper, wine, onions, and seasonings.
Region: Normandy
• Dish: Tripe-- is a type of edible mean from
the stomachs of various farm animals.
Region: Brittany
• Dish: Crepes/Galettes
Region: Burgundy
• Dish: Bœuf bourguignon (beef stewed in red wine)
• Escargots de Bourgogne (snails baked in their shells
with parsley butter)
Region: Rhone-Alps
Dishes
• Raclette (the cheese is melted and served
with potatoes, ham and often dried beef)
• Fondue
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Region: Southwest
Dish: Cassoulet
rich, slow-cooked casserole containing meat
(typically pork sausages, goose, duck and sometimes mutton), pork skin and white
haricot beans.
And although it is essentially a humble stew of beans and meat, cassoulet is the cause
of much drama and debate. Andre Daguin, a famous chef of Gascony says,
“Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of
Gascony.” Much like chili cook-offs in Texas, cassoulet cooking competitions are
held in France.
Legend has it that cassoulet was first created during the Hundred Years War. The story
goes that as the British laid siege to Castelnaudary, its people gathered up what
ingredients they had left for a large stew to nourish and bolster their defenders.
The meal was so hearty and fortifying that the soldiers handily dispelled the
invaders, saving the city from occupation.
Region: Languedoc
• Dishes
• Bouillabaisse (a stew of mixed Mediterranean fish,
tomatoes, and herbs)
• Ratatouille (a vegetable stew with olive oil, aubergine,
courgette, bell pepper, tomato, onion and garlic)
Other foods are simply common in
France, no matter the region.
Dishes
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Truffles (rare, wild mushrooms. Expensive)
Foie gras (a pate made from goose liver)
Steak frites (steak and fries)
Coq au vin (rooster in red wine)
Pot au feu (beef stew with mixed vegetables)
Dessert!
• Cream puffs
• Eclairs
• Crème Brulee
(rich custard base topped with a contrasting
layer of hard caramel)
• Mousse au chocolat
• Tartes aux fruits
• Macaroons
Bonus section….Food in Cameroon!
• Dishes
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Rice and fish
Plantains
Cassava
Chicken
• Other things…
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Spaghetti omelettes
Sugar cane
Mangoes (and other fruit, including green ‘oranges’)
Baguettes (and other French influence)