Regions - France

Question 1

Lorraine

Answer 1

Area of the northeastern part of France adjacent to Alsace

Question 2

Guernsey and Jersey Islands

Answer 2

Islands off of Normandy in Northern France

1. Both have the same names as types of cows

Question 3

Bretagne

Answer 3

Known to have the best butter

Question 4

Argentina is the largest consumer of what?

Answer 4

Argentina is a large beef consumer

Question 5

The tastes of Southern France are:

Answer 5

Influenced by Basque and Spanish cuisine. Duck fat, Cassoulet and Piperade, a Basque dish of peppers and eggs. Lamb and Bayonne Ham.

Question 6

The tastes of Alcase and Lorraine

Answer 6

Has German influence. The region’s signature dish choucroute garnie, for example, is essentially pork and sausages cooked in sauerkraut. This region is also home to quiche Lorraine, or quiche with bacon.
Notes:
Gothic Architecture
Puritan work ethic

Question 7

The tastes of Burgundy

Answer 7

Central France:
Main Cities: 
1. Dijon, 
2. Beaune an Lyon
Products know for:  
1. Dijon Mustard
2. Bressee Chicken (Red, White and Blue Chicken)
3. Charolais Beef
4.  Creme de Cassis 
5. Kir: Creme de Casis with white wine
6.  Kir royale: Creme de Casis with Champagne

Flavor Profiles know for:
1. Persillade with Butter
2. Meurette (Mushrooms, Bacon, Pearl Onions, Pinot Noir)
Dishes know for:
1. Coq au Vin
2. Boeuf Bourguignon (Signature Dish)
3. Frogs legs
4. Garlic Butter
5. Snails in garlic butter
Burgundy and the Rhone in central France
are best known for:
1. Wines
2. Most Michelin starred restaurants outside of Paris proper.
3. Town of Dijon
4. Bresse known for red, white and blue chickens

Question 8

The tastes of Provence

Answer 8

Provencal cooking uses:

1. Olive oil instead of butter or lard.
2. Garlic is a key seasoning. The
3. most famous dish of this region may be bouillabase, the hearty fish soup of Marseilles seasoned with saffron.
4. Ratatouille
5. Nicoise Salad
6. Goat Cheese

Question 9

The tastes of Bordeaux

Answer 9

Main Cities:

1. Bordeaux
2. Toulouse
3. Carcasonne

Products know for:

1. Duck Magret (duck breast from foie gras force fed duck)
2. Foie Gras
3. Goose
4. Prunes from Agen
5. Duck Fat
6. Piment d’Espelette
7. Eels and elvers
8. Oysters from Arachon
9. 3. Confit - duck legs encased in saturated fat. (Cooked in duck fat to preserve)

Flavor Profiles

1. Peppers
2. Duck Fat
3. Armanac
4. Cognac

Dishes:

1. Cassoulet
2. Duck Magret
3. Beef a la Bordelaise
4. Pommes Sarladaise

Cheeses:

1. Ossau
2. Iraty
3. Roquefort

Cassoulet Triangle:

1. Toulouse
2. Carcassone
3. Castelnaudry
4. Confit - duck legs encased in saturated fat. (Cooked in duck fat to preserve)

Question 10

How many “departments” are in France

Answer 10

There are 96 departments in France

Question 11

The tastes of Southwest France

Answer 11

1. Magret - Duck breast from foie gras force fed duck

2. Foie Gras - The liver of a force fed duck

Question 12

Bordeaux Geography

Answer 12

Geography

1. Lies along the path of three rivers:
   a. Gironde
   b. Dordogne
   c. Garonne

Question 13

French Menu Progression

Answer 13

Menu:

1. Aperitif
2. Amuse Bouche
3. Soup/Potage
4. Entree (Entry into Main Course)
5. Plat Principal
6. Salade
7. Fromage
8. Dessert
9. Mignardisis (Small dessert/Gift from the Kitchen
10. Cafe

Wine/Drink

1. Champagne/Sparkling Wine
2. Vin Blanc
3. Vin Rouge
4. Dessert Wine/Brandy