1. FRENCH FOOD
By: Marie Petit

2. TYPICAL FOODS!
Common Meals: Common Bread:
Steak frites(steak and fries) Baguette
Poulet frites (chicken and Pain Poilane
fries)
Common Desserts:
Mousse au chocolat
Crème Brûlée

3. STORES AND
SHOPPING HABITS!!
Stores in France:
Aldi, Cora, Lidl, Metro, SPAR
Habits:
Huge open air markets at least once a week in the centre of
towns, many people prefer to buy their food fresh from the
stalls of in-coming farmers than from supermarket shelves.

4. APPETIZER!!!
Basil Palmiers
When some one thinks of
Palmiers, the tiny scroll-like
pastries, sweet flasky cokkies
come to mind. The basil
palmiers uses a pesto-like
filling of fresh basil and
garlic for a wonderful, tangy
flavor.

5. MAIN MEAL!!!
Roasted Lemon Rosemary
Chicken
The flavor is excellent than
the more simply prepared
roasts.

6. DESSERTS!!!
Chocolate Mousse
Chocolate mousse is the
typical romantic French
dessert.

7. DETAILED DESCRIPTION OF BEEF
BURGUNDY RECIPE – BOEUF
BOURGUIGNON!!!!
In a large non-reactive container, gently toss together the from the sauce and pour it back into the Dutch oven,
red wine, beef stock, Cognac, onion, carrots, garlic, along with the beef. In a large skillet over medium-high
parsley, thyme, rosemary, peppercorns, cloves, allspice, heat, sauté the pearl onions for about 10 minutes, until
bay leaf, and beef. Refrigerate and allow the mixture to they turn tender. Continue cooking them until most of the
marinate overnight, or for at least 8 hours. Preheat an cooking liquid evaporates. Add the mushrooms, salt, and
oven to 300F. Remove the beef from the marinade and pepper to the pan and sauté them, along with the onions
drain it on a clean kitchen towel. Using a slotted spoon, for 5 minutes. Knead together the reserved tablespoon
transfer the vegetables to a bowl and reserve the marinade of softened butter and 1 tablespoon all-purpose flour to
liquid. In a large Dutch oven set over medium-high heat, make a beurre manie. Stir the beurre manie into the
melt 2 tablespoons butter. Fry the bacon in the butter simmering onion and mushroom mixture and cook it for 1
until it is crisp. Keeping the fat in the Dutch oven, transfer minute, until it thickens slightly. Add the thickened
the cooked bacon to a plate. Add the drained beef to the vegetable garnish to the Dutch oven and bring the stew to
bacon fat and cook over high heat, turning often, until the a simmer for 3 minutes. Remove from the heat and serve
beef is browned. Transfer the beef to a plate. Add the hot This beef Burgundy recipe makes 6 to 8 servings.
marinade vegetables to the fat and sauté them over
medium-high heat, stirring often, for about 5-7 minutes.
Stir in the tomato paste and allow it to cook for about 30 Best Beef B you can get, Member davidderijke:
“Xmas party last Saturday with about 40 people started
seconds. Gradually add the all of the reserved marinade
the pre on Thursday, tripled the amounts so needed some
liquid, stirring constantly to form a smooth sauce. Drain
space and time. Juicy tender and made from Sirloin what
the fat and return the beef and bacon to the Dutch oven,
and stir a few times to combine the ingredients. Cover I recommend and made mashed potato with sour cream
with a lid and cook in the preheated oven for 3 hours, and cheddar cheese. Amazingly good and great for serving
larger groups. Cheers from Bangkok!!”
until the beef is very tender. Using a slotted spoon,
transfer the beef to a clean bowl. Strain and skim the fat

8. DETAILED DESCRIPTION OF
BRIVE STYLE BRAISEDRABBIT!!!!
In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and
start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set
aside. Season the rabbit with the salt and pepper; add it to the pan and cook over medium-
high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with the
white wine and tomatoes. (Stand back a bit; the process will send up a short burst of steam.)
Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reduce
the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is
cooked through. This Brive style rabbit stew recipe makes 4 servings.
Brive Style Rabbit Stew Recipe, Member tryanythingsoo: “I wanted a different rabbit
recipe instead of run of the mill stew(sorry no offence meant) and came across this. I left out
the wine and i added 1 finely sliced leek which i sauteed with the garlic and onions. For the
liquid i added enough water to cover the meat. I served the meal with roast parsnips, roast
potatoes and peas. I was very happy with the result..it was delicious, and there no left overs.
Simple to follow and not that expensive. I have already told my friends about the recipe.”

9. DETAILED DESCRIPTION OF
COGNAC SHRIMP WITH BEURRE
BLANC SAUCE!!!!
Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat
for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and
bring to just under a simmer. When the first few bubbles rise, turn the heat down very
slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly.
Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is
fully incorporated, season the beurre blanc sauce with white pepper and set aside. In a
skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few
times until cooked through – about 3-4 minutes. Reduce the heat to low and season the
shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly. Spoon the
warm beurre blanc sauce over the hot shrimp and serve. Makes 2 servings.
A Must For Shrimp Lovers!, Member foodie74: “I made this tonight and it was a very
romantic - and surprisingly quick - meal to make. The prep is very simple; you don't have to be
a chef to make this recipe. But it will taste like a chef made it!!! A seafood lover's dream,
thanks!”

10. RECIPE!!!!!
Prep Time: 30 Min Ready In: 30 Min 1 1/4 cups whipping cream, whipped
Ingredients: In a microwave or double boiler, heat
chocolate, 1/4 cup water and butter until
8 (1 ounce) squares semisweet chocolate, the chocolate and butter are melted. Cool
coarsely chopped for 10 minutes. In a small heavy
saucepan, whisk egg yolks, sugar and
1/2 cup water, divided remaining water. Cook and stir over low
heat until mixture reaches 160 degrees F,
about 1-2 minutes. Remove from the
2 tablespoons butter (no substitutes)
heat; whisk in chocolate mixture. Set
saucepan in ice and stir until cooled,
3 egg yolks about 5-10 minutes. Fold in whipped
cream. Spoon into dessert dishes.
2 tablespoons sugar Refrigerate for 4 hours or overnight.

11. COMPARISON!!!!!!
In France and the US we both have food (duh, hehe). We doth
have super markets to were we buy packaged foods. We eat
meals. We both have an Aldi’s. We both have chocolate, coffee,
breakfast, lunch and dinner.

12. SOURCES
http://en.wikipedia.org/wiki/List_of_French_dishes
http://answers.yahoo.com/question/index?
qid=20090106170213AAJpU99&vm=r
http://en.wikipedia.org/wiki/List_of_supermarket_chains
http://frenchfood.about.com/od/explorefrenchfood/u/
ClassicMeals.htm#s6