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1、A Bite of France,-Welcome to france,跟着味蕾去旅行,French cuisine is characterized by extensive materials. French cuisine is often used in the rare precious materials, such as snails, frogs, goose liver, black mushroom. Snails and frog legs, are the famous food in French food.Many foreigners go to France f

2、or its food. In addition, also like to use a variety of game, such as the dove, quail, doves, deer, hare. Since the wideuse of materials, kinds of food according to seasonal change in time, so that diners for dishes and always maintain a fresh feeling. This is one of the reason for why the Franch fo

3、od attract people a lot,no less than Chinese food. 法国菜的突出特点是选料广泛。法国菜常选用稀有的名贵原料，如蜗牛、青蛙、鹅肝、黑蘑菇等。用蜗牛和蛙腿做成的菜，是法国菜中的名品，许多外国客人为了一饱口福而前往法国。此外，还喜欢用各种野味，如鸽子、鹌鹑、斑鸠、鹿、野兔等。由于选料广泛，品种就能按季节及时更换，因而使就餐者对菜肴始终保持着新鲜感。这是法国菜诱人的因素之一，不亚于中国菜。,第一道菜 冻开胃头盘（Hors-doeuvre Froid） 第二道菜 汤（Potage） 第三道菜 热开胃头盘（Hors-doeuvre Chaud） 第四道菜

4、鱼（Poisson） 第五道菜 主菜（Grosse Piece） 第六道菜 热盘（Entree Chaude） 第七道菜 冷盘（Entree Froide） 第八道菜 雪葩（Sorbet） 第九道菜 烧烤类及沙拉（Roti&salade） 第十道菜 蔬菜（Legume） 第十一道菜 甜点（Entremets） 第十二道菜 咸点（Savoury） 第十三道菜 甜品（Dessert）,Now,it can be simlified to . 1. appetizer 冷/热开胃菜（Hors-doeuvre Froid/Hors-doeuvre Chaud/Potage） 2.main course

5、 主菜（Grosse Piece） 3.dessert 甜品（Dessert）,You should divide the bread into a piece that you can eat it with one bite.You should butter the bread in little piece,but not butter the whole bread.Its said that the costomeat a bite,get a bitehas been passed down for centuries.For left the bread to the poor

6、. 在上菜之前会有一道面包上来，如果要在面包上抹黄油的话，一定要把面包用手掰成可以一口吃下去的小块，临吃前在小块上抹上黄油。切忌把整个面包都涂上黄油。据说：吃面包“吃一口掰一口”的习俗已流传了几个世纪，为的是将吃剩下的面包分给穷人。,Dessert,鱼子酱沙拉Caviar salad 凯撒沙拉caesar salad 三文鱼鹅肝酱 Salmon goose liver salad,Appetizer,Main course,法式焗蜗牛 French baked snail 法式芝士焗蜗牛 French cheese baked snail 法国鹅肝酱煎鲜贝 French foie gras f

7、ried scallop 白葡萄酒奶油三文鱼 White wine butter salmon 黑菌鹅肝沙司牛扒 Truffle goose liver sauce steak 法式红酒烩鸡 French wine braised chicken 海鲜拼盘 Seafood Platter 菠菜乳酪焗生蚝 spinach and cheese baked oysters 法式蘑菇蛋卷 French mushroom omelet 法式烩土豆 French braised potatoes 法式洋葱汤 French onion soup,马卡龙Macaron 欧培拉Opera 慕斯蛋糕Mousse

8、 奶油泡芙 Choux a la crme,finishi,鱼子酱沙拉Caviar salad,凯撒沙拉caesar salad,三文鱼鹅肝酱 Salmon goose liver salad,法式焗蜗牛 French baked snail,法式芝士焗蜗牛 French cheese baked snail,法国鹅肝酱煎鲜贝 French foie gras fried scallop,白葡萄酒奶油三文鱼 White wine butter salmon,黑菌鹅肝沙司牛扒 Truffle goose liver sauce steak,法式红酒烩鸡 French wine braised c

9、hicken,海鲜拼盘 Seafood Platter,菠菜乳酪焗生蚝 spinach and cheese baked oysters,法式蘑菇蛋卷 French mushroom omelet,法式烩土豆 French braised potatoes,法式洋葱汤 French onion soup,马卡龙Macaron,欧培拉Opera,慕斯蛋糕Mousse,奶油泡芙 Choux a la crme,French cuisine is extremely diverse, with only the Chinese having similar variety in their food

10、. This variety is supported by the French passion for good food in all its forms, Frances extraordinary range of different geographies and climates which support the local production of all types of ingredients, and Frances long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.