theworldfrommykitchen

My Global Food Challenge

France

1 Comment

france-flagAdditions/Omissions:  

Taste Test:                                                                                                  

Zip Facts about France:

  • France is obviously known for its wines, since it is one of the largest wine producers with 17 distinct regions including Burgundy, Bordeaux, Champagne, and Provence. In France, beer is a luxury beverage consumed at special occasions, while wine is usually served free with meals
  • Wine goes hand in hand with cheese, and the French appreciate the pairing with over 300 varieties of French cheese
  • In 1564, France switched to the Gregorian calendar. For those that were still unaware and continued to celebrate April 1 as the beginning of the French New Year, they were mercilessly mocked, hence the probable origination of April Fool’s Day
  • Paris, the capital of France, is referred to as “the City of Lights”, not for the number of lights which are obviously beautiful, but for the number of intellectuals who live there
  • Over twice as many tourists visit Disneyland Paris as the Eiffel Tower or the Louvre

France Monet Water LiliesClaude Monet, “Water Lilies” (1906)

http://paradise7.hubpages.com/hub/Famous-Monet-Oil-Paintings

Link to Recipe: https://theworldfrommykitchen.wordpress.com/france

Link to Map:   https://theworldfrommykitchen.files.wordpress.com/2015/03/recipemap-europe.pdf

350px-France_2012_Red_Cross_Fund,_Personalities_-_Cinema_Actors_MS

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One thought on “France

  1. WOW! Three courses done to perfection! This was a meal to be praised at any 5 star restaurant. The only difference was that these portions were bigger! The bone in rib eye steak was only about 3/4 inch thick and one would assume you would find either lack of char or being overdone, but somehow you got them both dead on. The surface had a nice caramelization and the center was a perfect medium/medium rare. The steak was extremely tender and moist throughout. Absolutely delicious! The potatoes were what one would want of a twice fried dish. 1/2 inch slices of the tuber, crisp on the outside and creamy soft on the inside under a bed of caramelized onions. And finally, the french onion soup with toasted crouton and gruyere cheese. A rich and bold flavored broth, thin sliced onions covered by a bubbly, nutty mound of cheese.  I can’t say enough!

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