FRANCE

gabrielle murray a2

MAIN AGRICULTURAL PRODUCTS

  • Wheat
  • Sugar beets
  • Potatoes
  • Wine grapes
  • Beef
  • Dairy products

FOOD CUSTOMS

CUSTOMS

  • Typical family meal has two to four courses.
  • Both hands remain above the table.
  • Fork in the left hand, knife in the right.
  • Bread and wine served with every meal (breakfast excluded for wine.)
  • Breakfast is usually light.
  • Fresh fruit is often served for dessert.

COOKING STYLES

  1. Haute cusine - gourmet cooking. Refers to when comments are made about the richness.
  2. la nouvelle cuisine francais - the new French cooking. Emphasis on fresh, light ingredients that are cooked quickly to bring out flavor.

HOLIDAYS

  • Carnaval
  • Christmas
  • Fête du Citron