PRESENTATION OUTLINE
La Salade
Most French dinners would come with a course of la salade (salad). A typical French salad would contain lettuce, des tomates (tomatoes), oignons (onions), and maybe concombres. Of course, you can't forget the French dressing!
La poisson
La poisson (fish) makes a popular dish particularly in the South of France.
Le pain et Le choux
Le choux or sweet pastry is the basic bread that is used to makeÀ la boulangerie, artisan breads as well as baguettes are made daily and it is not unusual for people to buy le pain (bread) on a daily basis fresh from the bakery.
Le Lait
Les produits laitiers (dairy products) such as le lait (milk), la beurre (butter), and le yaourt (yogurt), au super marché (at the supermarket). Don't be surprised to see a lot more powdered milk in France, or anywhere else in Europe though.
Les Pommes
Apples or pommes are used in a well known liquer called "Calvados." Calvados is produced in Basse-Normandy. Apples are also used to make beverages such as le cidre (cider) and jus de pomme.which is apple juice in French
Les legumes
Haricots verts is a local favorite as green beans are a standard item of produce. Many times green beans will be served as a side dish along with a main course meal.
Camambert,
Cheese is a major staple in the French food scene. In fact, it frequently gets its own course. One might go to le fromagerie (cheese shop) to buy a variety different cheeses for themselves
dacquoise
is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France.
