question about foods and drink in france?

Question

Hi,I got some problem. Please, help me...Thank You
1. What do france people eat and drink in the morning?
2.What do france people eat and drink for lunch?
3. What do france pople eat and drink for dinner?
4. What do france poeple eat and drink in holidays?
*Don't just say cake for breakfast Also,I want to say names of the food. Thank you very much for helping me.

Answer 1

Well when I lived there, this is how we ate:

Breakfast - crossiant, baguette and coffee - jelly and butter on the side

Lunch - baguette, salad, cheese, pasta salad, cold sandwiches, wine

Dinner - baguette or any other freshly baked bread, cheese, quiche, steak au poivre, potatoes and lots wine of course

There's lots more to the French cuisine so good luck!

Answer 2

Easy: on morning, they drink coffee or tea or chocolate, & eat bread, flakes, croissants, pains au chocolat & so on.

Lunch: they eat, for example, steack & vegetable; & a fruit. They can begin with une entrée.
Same thing for dinner, with soup.
They also can eat pasta, pizzas, rosat chicken & so on; it's not very different from american.

I'm doing your homework ? have a nice day !

Answer 3

CAFE AU LAIT is the most famous for breakfast

Answer 4

French people are fond of croissants (pronounced kwa-SAHN) and dark, strong coffee for breakfast. They may also eat rolls made from brioche (bree-OASH), a kind of sweet, yellow egg bread, halfway between bread and cake. The French word for breakfast is "petit dejeuner" (puh-TEE day-zhu-NAY). It's common to serve jam with croissants; I used to love the green plum jam they'd serve with our breakfast croissants.

A typical French lunch (dejeuner) might consist of a sandwich of ham and cheese, made on a loaf of French bread sliced the long way (like a submarine sandwich). French ham tends to be milder and less salty than German or American ham, but with a wonderful flavor. You can occasionally find it in the U.S. at high-end delicatessens; ask for Mandrange (mon-DRAWNzh) ham. And my favorite lunch when I was in France was onion soup with melted cheese on the top (soupe a l'oignon gratinee -- soup ah LWAN-yon grah-tee-NAY). A glass of red wine would be wonderful with French onion soup; I like either a Bordeaux (bor-DOE), from the western center of France or a Cotes du Rhone (coat doo RUN), from the south.

Dinner in France depends largely on the region and the season. French food in the country tends toward robust stews and roasts, fresh vegetables, and of course incredibly good bread, with wine. The south of France, called Provence (pro-VAHNCE), is known for bold flavors of garlic and herbs, eggplants and tomatoes, wonderful olives and olive oil, and fabulous wine made by blending grapes unique to that area: Syrah, Carignane, Cinsault, Grenache, Mourvedre (see-RAH, car-een-YAHN, san-SO, gruh-NOSH, moor-VED-ruh). My favorite dish from Provence, though, is cassoulet (cass-oo-LAY), a baked stew of white beans, roast goose, sausages and smoked pork, topped with a crust of bread crumbs drizzled in the rendered goose fat and laced with minced garlic to make them crispy, golden-brown and delicious. It's a wintertime favorite, and I especially like it on Christmas Eve (though in the U.S. I normally use the thighs, drumsticks and wings left over from the Thanksgiving turkey). I'd stay local and serve a "Parallel 45" or a Chateauneuf-du-Pape (shat-toe-noof-doo-PAP), two rich, complex red wines from the south of France.

In the region called Bourgogne (boor-GOAN-yuh), known in English as Burgundy, a famous dish is called boeuf a la Bourguignonne (boof a la boorg-een-YONE), which is a rich beef stew made by simmering cubes of beef in red wine with whole mushrooms and tiny onions. They'd definitely drink a red wine with this dish, typically a local burgundy (made by law with only a single grape, the Pinot Noir).

The eastern part of France, called Alsace-Lorraine (all-SASS low-REN), is culturally more like Germany; one of the most famous dishes from there is choucroute a l'Alsacienne (shoe-CROOT all all-sass-YEN) which is made with mild sauerkraut and chunks of pork, though it's also likely to include an onion studded with cloves and big pieces of firm white fish like cod or bass. For that, they'd serve a locally grown white Alsatian wine, possibly one made from the Riesling (REEZ-ling) grape or the Gewurtztraminer (guh-VOORTS-tra-mean-er) grape, both German varieties.

French desserts, in general, are exquisite. They are famous for two different kinds of pastry, one called pate a choux (pot a SHOE), which is known in English as the cream puff, and another called pate feuillete (pot fuh-yuh-TAY), which is called puff pastry in English. Pastries made from these doughs are usually filled with creams, chocolate, fresh or candied fruit, jam, and other delights. Two that you should not miss out if at all possible are the Napoleon (pate feuillete layered with vanilla cream and sliced fresh strawberries, then iced with a sugar glaze) and the Paris-Brest (pa-ree BREAST), invented on the train that ran between these two cities. The Paris-Brest is pate a choux (a cream puff) filled with a whipped chestnut pudding -- the French, like the Italians, love chestnuts -- then topped with whipped cream.

For holidays in France, you can't go wrong with champagne. True champagne comes from a specific region of France, called (no surprise) Champagne; it's a crisp, dry white wine filled with bubbles. It ranges from moderately expensive to VERY expensive, with US prices ranging from $20 a bottle to $200 and more.

And of course, no overview, however short, of French cuisine could forget to mention escargot (ess-car-GO) -- snails. The classic preparation is escargots a la Bourguignonne -- broiled and served in their shells with butter, garlic and parsley. They're wonderful, as long as they're fresh and not overcooked; like all molluscs (oysters, clams, mussels, scallops, octopus and squid), they get tough if you overcook them. The flavor is more like a piece of steak than an oyster, and the garlic butter is a great dip for fresh crusty French bread.

Bon appetit!