Vocabulaire:
Le lait mléko
Le beurre máslo
Cheese sýr
Yogurt Cream Jogurts
Šlehačka
kure
Chicken Beef Veal hovězí
skopové
Lamb Pork jehněčí
vepřové
Eggs Fish vejce
Rybi
Bread chleba
The crescent rohlík
The pasta těstoviny
Rice Ryze
Sugar cukr
čokoláda
The Chocolate cake flour zákusek
Mouka
Potatoes brambory
Beans Cabbage fazolky
zeli
hrášek
Peas Tomato Salad Rajca
salat
La carotte mrkev
Les champignons houby
Un oignon cibule
La carotte mrkev
Une orange pomeranč
La banane banán
La pomme jablko
La poire hruška
Le raisin víno
La bulette knedlík
La fourchette vidlička
Une assiette talíř
Le verre sklenka
La cuillere lžička
Le couteau nůž
La tasse šálek
Le sel sůl
Le poivre pepř
L‘huile olej
Le vinaigre ocet
La moutarde hořčice
La cuisine française est célèbre partout dans le monde pour sa delicatesse, raffinement et inventité. La France a eu longtemps beaucoup de paysans, alors la richesse en fruits, légumes, poissons et viandes fait que les Français aiment cuire et manger. Il n’y a pas de plat national, chaque région a ses specificités, ses recettes et ses habitudes.
Les Français mangent quatre fois par jour. Ils prennent le petit déjeuner vers 8 heures, il est très simple - on prend un simple bol de café noir, de café au lait ou de chocolat avec des tartines beurrées, des toasts ou des croissants.
Malgré la journée continue, les Français font toujours, si possible, deux repas principaux par jour. Une chose est propre à la cuisine française: à table, les plats se suivent. Cette habitude existe always in every family meals take place in a quasi-ritualistic regularity, however, the pace of modern life, the increasingly blurred.
Lunch is served at noon. A real meal, it's a piece in 5 acts: it starts with appetizers - salads, meats, fruits, seafood, raw vegetables include different vegetables and admission is cold or hot, sometimes c 'is a fish, cheese ..; Then comes the main course: meat packed - with steak fries, grills, steak, chicken, roast veal with vegetables. In some regions we call the main course dish of resistance. Après le plat principal viennent une salade verte, du fromage et un dessert qui comporte des fruits, des gâteaux, des glaces, des tartes ou des crèmes. Dans les villes, les écoliers et ceux qui font la journée continue déjeunent sur leur lieux de travail - restaurants, cantines.
Le goûter est servi vers 4 heures. Seuls les enfants prennent du café au lait ou du chocolat avec des tartines de beurre, de confiture, des pâtisseries ou du pain au chocolat. Les adultes mangent toasts, petits fours avec du thé.
Le dîner se prend vers 7 heures et demie et 8 heures. Le menu en est plus chargé que celui de déjeuner. L’entrée est remplacée par un potage.
Selon la tradition un good meal should be accompanied by a good wine. But the French also drink beer and there are some who are satisfied with water or fruit juice. Sometimes they drink wine with water, it is called supper. We drink red wine with meat and cheese, usually from Bordeaux and Burgundy, and white wine with fish, Bordeaux, Alsace and Anjou. Always be careful to serve the right wine with the right dish. In Normandy we drink cider and calvados, Alsace is manufactured kirsche - water spirits extracted from cherries and other water spirits extracted from raspberries. It is absolutely essential to use an aperitif before dinner. We drink pastis Noon, whiskey, champagne, suse, cognac, armagnac, etc. kir. Kir consists of cassis and white wine, Kir Royale and is cassis and champagne.
The French are on different bases appetizers, fish, meat, dessert.
They eat snails often as appetizers, shrimp, lobster, oysters, lobsters, mussels and frogs. They prepare the snails with butter and garlic. During the meal there is always a baguette on the table complement any dish. The bread is broken and he also use to clean the plate after the meat and vegetables - you do not eat supplements France (potatoes, dumplings, rice etc.). The bread is shaped like a stick often long and thin, called flute. Rye bread is almost unknown in France. It is said that the French eat lots of bread, and yet according to the latest statistics, the consumption of bread in France is decreasing, it decreases. Despite
gastronomic diversity, yet there is a common feature - used to make cheese, according to the diction: a meal without cheese is like a day without sunshine. In all families, at the table, there are always two or three. In France we know almost 400 kinds of cheese, the best known are Camembert de Normandie, Roquefort, Brie, Bleu d'Auvergne, Reblochon de Savoie, Boursaut Mouth goat Soignon, Bresse Blue Capris gods, Reverend, President, Rustic, Munster d'Alsace, Neuchatel, Pont l'Eveque, Livarot and Pavé d'Auge of Normandy. The French like to eat also Fromageon, sheep's cheese. It is not known exactly how many kinds of cheese there. We can always discover new cheeses including market, which sell cheeses manufactured in the private farms, monasteries ....
French cooking is above all the variety and diversity. Each region has its favorite food, its traditions, its gastronomy. D'Alsace is the pate de foie gras, pancakes with kirsch, we know the quiche Lorraine and Lorraine stew (soup of cabbage, meat and bacon). The Ardennes ham is well known throughout the world. Britain's favorite food is the cotriade, a soup of seafood, the food is also marinated oysters, lobster and scallops Amouricaine Jacques. Bordeaux is famous everywhere for its higher quality wines as well as for its foie gras, duck or fonfit goose rillettes, steak on the grill. Farther south, is made Bayonne ham, very renamed everywhere it is served with sliced fresh figs or melon de Charentes. The cassoulet has Toulousse. We can not forget the famous bouillabaisse of Marseilles or bouillinade of Rousillon, these are fish soups that are indispensably contain garlic and olive oil. Burgundy is another area famous for its cuisine. We must mention beef bourguignon, the snails burguignonne, coq au vin, chicken half mourning, coq au Chambertin, frog legs, pauchose, pears and of course the Burgundian Dijon mustard. The Paris region is known for its onion soup au gratin, tournedos Rossini, whiting Bercy sauce Bearnaise and of course the pastry. Fondue comes from the Savoie Alps are known jurassirnnes cutlets with green beans with butter, salad nicoise, a small pea to the peasant outbreaks Picardy apples, cabbage whipped, Basque cake ........... .................
The meal at the French, it's not just eating, it's part of culture. It is both a celebration of a rite and a work of art, ordered according to some rhythm and a certain order, like a symphony or a classical piece. The French take their time, they begin to dinner at 7:00 and end to 9 hours. Even in its canteen worker eats at least an hour and the meal consists of 3 or 4 dishes. During the meal the French talk of nothing else but food. No one talks about politics, etc. footbal. The meal is a main theme.
Zdroj: Internet Slovnik
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