La gastronomie française

Question 1

Gastronomie

Answer 1

les lois qui servent remplir son estomac

Question 2

Haute Cuisine

Answer 2

17th siècle

Due to many plates requested in versailles

Question 3

1651

Answer 3

La Varenne - First cookbook

Question 4

Escoffier

Answer 4

19th century
Modernization of French cuisine - brigades - service à la française
First chef consacré - first to work in big hotels

Question 5

WWII

Answer 5

Bocuse, Robuchen
Further simplification - micro-ondes
Importance of plating, presentation
Si c’est beau, c’est déjà bon

Question 6

MOF

Answer 6

1924

Meilleurs ouvriers de France

Question 7

2015 MOF

Answer 7

Virginie Basselot

Question 8

L’art de la table

Answer 8

40+ minute meals (20 in uk)

Question 9

Common table manners

Answer 9

Seating alternates men/women
Older served first
Men pull out women's chairs
Dished passed from the left
No elbows
Biggest glass is for water
When done, put all cutlery to the same side

Question 10

Le Terroir Français

Answer 10

Regional diversity and traditions

Ability of a population to utilize their region

Question 11

AOC

Answer 11

Appellation d’Origines Contrôlées

Quality control

Question 12

Fromage

Answer 12

1200 different types
Camembert #1
Rhone-Alpes: Saint Marcelin, Saint Felicien

Question 13

Traditional Rhone-Alpes plates

Answer 13

L’andouillette
Le gratin dauphinois
Les grenouilles en persillade
La quenelle

Question 14

7 regions of wine

Answer 14

L’Alsace
Le Beaujolais 
Le Bordelais 
La Bourgogne 
La Champagne 
Le Languedoc 
Le Rhône

Question 15

La cuisine moleculiare

Answer 15

‘85-90
Kurti, Marx
scientific