French cuisine

1、（法國菜）French cuisine is one of the most famous cuisines in the world, it is well known that. Its fine taste, the sauce is delicious, dishes display of beauty, it can be called an art. French cooking has always been known to the world. French cuisine is not only delicious, but also many kinds of dishe

2、s, cooking methods also have originality.法國菜是世界上著名菜系之一，已為眾所公認。它的口感之細膩、醬料之美味、餐具擺設(shè)之華美，簡直可稱之為一種藝術(shù)。 法國的烹飪技術(shù)一向著稱于世界。法國菜不僅美味可口，而且菜肴的種類很多，烹調(diào)方法也有獨到之處。按烹調(diào)風(fēng)格而言，法國菜肴可分為三大主流派系 1.古典法國菜派系（Classic Cuisine/Haute Cuisine） 2.家常法國菜派系（Bourgeoise Cuisine） 3. 新派法國菜派系（Nouvelle Cuisine）。1.古典法國菜派系（Classic Cuisine/Haute Cuis

3、ine） Since the origin of the French Revolution, nobility of popular dishes, then through the classifications of Exelon oofy. Classical dishes faction chef exquisite craft, choice of materials must be quality best, commonly used food including lobster, oysters, steak and champagne, wine and flour sau

4、ce based, after concentrated and, taste rich, with butter or cream Polish thicken. 起源自法國大革命前，皇親貴族流行的菜肴，后來經(jīng)由艾斯奧菲區(qū)分類別。古典菜派系的主廚手藝精湛，選料必須是品質(zhì)最好的，常用的食料包括龍蝦、蠔、肉排和香檳，多以酒及面粉為汁醬基礎(chǔ)，再經(jīng)過濃縮而成，口感豐富濃郁，多以牛油或淇淋潤飾調(diào)稠。香檳（CHAMPAGNE） Champagne (CHAMPAGNE) a word, with joy and laughter and happy synonymous. Because it is a

5、 festive celebration with wine, it has luxury, temptation, and romantic, is the king of Wine. In history there is no wine, champagne comparable mystique, it gives people a Zongjiu singing uninhibited atmosphere. Champagne taste mellow, suitable for drinking at any time, with any food is good; such a

6、s holding a big banquet, with champagne than other mixed liquor is also appropriate. In the wedding and baptism ceremony, also suitable for drink, it is also the first stream cocktail ingredients 香檳（CHAMPAGNE）一詞，與快樂、歡笑和高興同義。 因為它是一種慶祝佳節(jié)用的酒，它具有奢侈，誘惑，和浪漫的色彩，也是葡萄酒中之王。 在歷史上沒有任何酒，可媲美香檳的神秘性，它給人一種縱酒高歌的豪放氣氛。

7、香檳酒的味道醇美，適合任何時刻飲用，配任何食物都好；如舉行大的宴會，用香檳比其他混合酒還恰當(dāng)。在婚禮和受洗儀式上，也適合用來干杯，它也是第一流的調(diào)酒配料。2.家常法國菜派系（Bourgeoise Cuisine） Originated in the history of France civilian traditional cooking methods, selection of fresh material, simple approach is also the home style dishes, between 1950 and 1970, the most popular. 起源

8、自法國歷代平民傳統(tǒng)烹調(diào)方式，選料新鮮，做法簡單，亦是家庭式的菜肴，在19501970年間最為流行。3. 新派法國菜派系（Nouvelle Cuisine） Since 1970s rose, by Paul Bbu Lens (Paul Bocuse) initiated in 1973 after the extremely popular. 20世紀70年代冒起，由保羅布谷斯（Paul Bocuse）倡導(dǎo)，在1973年以后極為流行。 Nouvelle cuisine cooking using precious materials, especially authentic, fresh

9、material and other characteristics, the dishes more to individual porcelain dish Sheng load (plated), flavoring light. 新派菜系在烹調(diào)上使用名貴材料，著重原汁原味、材料新鮮等特色，菜式多以瓷碟個別盛載（Plated），口味調(diào)配得清淡。In the 90s of the 20th century, people pay more attention to their health, advocated by Michael Guerard French health food (

10、Minceur cuisine) popular with simple and direct cooking methods, to reduce the use of oil; and the sauce multi-purpose raw gravy modulation, with cheese instead of cream thicken juice在20世紀90年代后，人們注重健康，由Michael Guerard倡導(dǎo)的健康法國菜（Minceur Cuisine）大行其道，采用簡單直接的烹調(diào)方法，減少使用油；而汁醬多用原肉汁調(diào)制，以乳酪代替淇淋調(diào)稠汁液。Local charac

11、teristics（地方特色） In view of the history, geography and local property is different, has created a unique style regional cooking and distributied according to its cuisine features French cuisine and geography, divided into: 鑒于歷史、地理環(huán)境和地方物產(chǎn)有別，造就出各地區(qū)烹調(diào)的獨有風(fēng)格，依其菜系特色 法國菜 和地理分布，可分為： 1.勃艮第菜肴（Burgundy） 2.阿爾薩斯菜

12、肴（Alsace） 3.諾曼底菜肴（Normandy） 4.普羅旺斯菜肴（Provence）1.勃艮第菜肴（Burgundy） Rich in red, white Wine and other famous products are snail and chicken. Famous dishes include baked escargot (Escargots a la Bourguigonne (Coq AU) and red chicken Vin) etc. 盛產(chǎn)紅、白葡萄酒，其他著名產(chǎn)品有田螺及雞。馳名菜肴包括焗田螺（Escargots a la Bourguigonne）及紅酒

13、雞（Coq au Vin）等。2.阿爾薩斯菜肴（Alsace） In Wine, white wine, the world famous Foie Gras (Foie Gras) also from this area. Famous dishes are Lawrence akandu tower (Cuiche Lorraine). 盛產(chǎn)白葡萄酒、桃紅酒，世界著名的鵝肝（Foie Gras）也來自此地區(qū)。馳名菜肴有羅倫士塔（Cuiche Lorraine）3.諾曼底菜肴（Normandy） Rich in seafood, cheese, butter and apple (Canen

14、bert), Calvados (Calvados). Famous dishes are warm apple tart sorbet (Torte Fine aux Pommes et Sorbet). 豐富的海鮮、奶酪、黃油和蘋果（canenbert），蘋果白蘭地（蘋果白蘭地）。著名菜肴有蘋果餡餅冰沙（蛋糕好奧克斯馬鈴薯冰沙等）。4.普羅旺斯菜肴（Provence） Produced the best olive oil, seafood, tomato and spices. Famous dishes are bouillabaisse (bouillabaisse) etc. 出產(chǎn)

15、全國最好的橄欖油、海鮮、番茄及香料等。馳名菜式有馬賽魚湯 (bouillabaisse)等。Cuisine features（菜肴特點）cooking way(烹飪方式) Grilled, fried, stewed, baked, steamed, braised, Tie Ba 烤、煎、燴、焗、鐵扒、燜、蒸well-known dish(名菜) Foie gras, oyster cup, baked snail, Ma Kwu Messini chicken, chicken, onion soup, sirloin steak, Marseille 鵝肝醬，牡蠣杯，焗蝸牛，馬令古雞，麥

16、西尼雞，洋蔥湯，沙朗牛排，馬賽魚羹Special ingredients(特色配料)Alcohol(酒) 法國是盛產(chǎn)酒的國家，于是酒就成為法國菜中用于調(diào)味的主要用料。香檳酒、紅白葡萄酒、雪利酒、朗姆酒、白蘭地等，是做菜常用的酒類。不同的菜點用不同的酒，有嚴格的規(guī)定，崦用用量較大。因此，無論是菜肴或點心，聞之香味濃郁，食之醇香沁人。如名菜紅酒雞，僅1000多克光雞，竟需兌入紅葡萄酒及白蘭地約4500克，其用量之大由引可見一斑。spice（香料） 除了酒類，法國菜里還要加入各種香料，以增加菜肴、點心的香味。如大蒜頭、歐芹、迷迭香、龍蒿草（茵陳草）、百里香、茴香、賽杰等。各種香料有獨特的香味，放入不同的菜肴中，就形成了不同的風(fēng)味。法國菜對香料的運用也有定規(guī)，什么菜放多少什么樣的香料，都有一定的比例。Dishes（菜式）The traditional menu（傳統(tǒng)菜單）第一道菜 凍開胃頭盤（Hors-doeuvre Froid）第二道菜 湯（Potage）第三道菜 熱開胃頭盤（Hors-doeuvre Chaud）第四道菜 魚（Poisson）第五道菜 主菜（Grosse Piece）第六道菜 熱盤（Entree Chaude）第七道菜 冷盤（