| Throughout Europe and North America the title cordon bleu is given to
chefs who have reached the very highest standard. This award for excellence in cooking
comes from – you've guessed it – the French. The French are world famous for
their haute cuisine – the type of cooking done in expensive restaurants.
French home cooking tends to be simpler, but is taken very seriously none the less. Every
region of France has its own speciality, which is made using local produce. For example, Quiche
Lorraine is a pastry dish, with a filling of eggs, cream, and chopped bacon. It is
named after the Lorraine region, in eastern France. Coastal regions such as Brittany and
Normandy specialise in seafood dishes made from freshly-caught shrimps, mussels, and
oysters. The influence of foreign cooking has also made itself felt in French cuisine,
particulary in the cities where there are North African and Asian communities. Given the
variety and quality of food on offer, it is perhaps not surprising that the French eat
less "fast food" than their European neighbours.
a typical day
bread
wine and cheese
recipe for crêpes
recipe for poires au caramel
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