一、法国美食英文简介？

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

二、法国旅行简介？

法国全称法兰西共和国，法兰克在日耳曼语中意即“勇敢的、自由的”，这是罗马帝国时代对法国人祖先的赞誉。 法国是欧洲浪漫的中心，它的悠久历史、具有丰富文化内涵的名胜古迹及乡野风光吸引着世界各地的旅游者。风情万种的花都巴黎，美丽迷人的蓝色海岸，盛开着熏衣草的普罗旺斯，美酒飘香的波尔多，都是令人神往的旅游胜地。法国有20多处风景名胜被联合国列入世界文化和自然遗产：以卢浮宫和巴黎圣母院为中心的巴黎塞纳河滨、凡尔赛宫、枫丹白露宫、香波堡等。 首都巴黎素有“世界花都”之称。这座美丽的城市不仅是法国的政治、文化、经济中心，而且是著名的旅游胜地。巴黎有70多座博物馆，众多的名胜古迹、教堂广场，值得细细品味。

面积：55.16万平方公里。语言：法语。宗教：主要是天主教，其次是新教、东正教、伊斯兰教和犹太教等。位置：位于欧洲大陆的西端，其南到赤道、北至北极的距离大约相等。时差：比北京时间晚7小时。首都：巴黎。国歌：《马赛曲》。货币：欧元（纸钞面额有500、200、100、50、20、10、5欧元；硬币则分为2欧元、1欧元和50、20、10、5、2、1欧分）。国花：香根鸢尾花。国鸟：公鸡，象征勇敢和顽强。电压：200-230伏特，50循环交流电。紧急电话：24小时救护车15、警察17、消防局18。

三、法国廊酒的简介？

规格：750ml酒精度数：40%原产地：法国饮用建议：每晚睡前饮用20ml-40ml保质期：长期储藏方法：避免阳光照射配料：纯净水，甜菜根蒸馏液，百里香叶及蜜蜂花叶。口感：鼻感前置复杂，有浓郁的水果和香料气息；苜蓿、甘草与蜂蜜、奶油和橙子的味道协调。味觉上有草药和香料与蜂蜜融合的和谐感，味蕾有些刺激透出酒体的复杂感。种类：利口酒

四、法国的布封简介？

布封是十八世纪法国著名的作家、博物学家。布封生于孟巴尔城一个律师家庭。少年时期就爱好自然科学，特别是数学。

布封观察、研究大地、山脉、河川和海洋，寻求地面变迁的根源，开了现代地质学的先河。尤其在物种起源方面，他倡导生物转变论，指出物种因环境、气候、营养的影响而变异，对后来的进化论有直接的影响。

1739年起，布封担任皇家花园主任。他用毕生精力经营皇家花园，并用40年时间写成36卷巨册的《自然史》。

布封是人文主义思想的继承者和宣传者，在他的作品中常用人性化的笔触描摹动物。他写的课文中的《马》就被赋予了人性的光彩，它像英勇忠义的战士，又像驯服诚实的奴仆，像豪迈而犷野的游侠，又像典雅高贵的绅士。

布封的《马》被选入七年级第29课，《松鼠》被选入小学人教版五年级上册第17课课文，沪教版六年级上册第17课课文，苏教版七年级下册第10课课文。

五、美食总动员的简介？

打破人们的惯性思维，把老鼠小米作为影片的核心人物，期盼结束捡垃圾为食的生活，可以成为巴黎顶级餐厅的主厨，亲手作出最可口的菜肴。

影片表达了一个放任四海皆准的道理：重视友谊，保持忠诚。

模糊了动画电影和真实电影的区别，可它又保留着动画电影所特有的幻想本质！

公众号【二次元的梦幻理想乡】欢迎你的关注！

六、求，法国的文化简介？

法国文化：17世纪开始，法国的古典文学迎来了自己的辉煌时期，相继出现了莫里哀、司汤达、巴尔扎克、大仲马、维克多·雨果、福楼拜、小仲马、左拉、居伊·德·莫泊桑、罗曼·罗兰等文学巨匠。

他们的许多作品成为世界文学的瑰宝。其中的《巴黎圣母院》、《红与黑》、《高老头》、《基督山伯爵》、《悲惨世界》和《约翰·克利斯朵夫》等，已被翻译成世界文学作品，在世界广为流传。侦探小说方面有莫里斯·勒布朗的侠盗亚森罗平，和乔治·西姆农的梅格雷探长。近现代，法国的艺术在继承传统的基础上颇有创新，不但出现了罗丹这样的雕塑艺术大师，也出现了像莫奈和马蒂斯等印象派、野兽派的代表人物。从17世纪开始，法国在工业设计、艺术设计领域的世界领先地位早已有目共睹。有关实用美术、建筑、时装设计、工业设计专业的学校也早已凭借其“法国制造”的商业硕果而闻名海外。法国人喜爱体育运动，比较流行的体育运动项目有足球、网球、橄榄球、地滚球、帆船、游泳、滑雪、和自行车环形赛等。比较有名的大学有巴黎大学、里昂大学等。戛纳国际电影节是世界五大电影节之一，每年5月在法国东南部海滨小城戛纳举行，它是世界上最早、最大的国际电影节之一，为期两周左右。1956年最高奖为“金鸭奖”，1957年起改为“金棕榈奖”。

七、求法国第戎的简介？

第戎(Dijon)位于法国东部城市，勃艮第运河河港，科多尔省的省会。在巴黎东南270公里，城建于罗马时代。工业有机械、铁路器材、化学、食品、皮革、塑料等，是重要铁路枢纽。城内设有大学，有十三世纪兴建的大教堂，还有美术博物馆等。达尔西公园　　这是一个名符其实的大众公园，创建于1880年，它围绕一个由亨利达尔西工程师建成的储水池展开，该储水池把苏棕山谷的水引入第戎城市。一尊北极熊雕塑看守着这个罗马式公园，这个雕塑是著名雕刻家佛朗索瓦· 彭蓬的一个学生为纪念他而创作的作品。钟楼旅馆　　这个豪华的大旅馆建于1882年，用于迎接当时的重要人物，签名簿上留下当代名人的签名。如：拿破仑三世、雕刻家罗丹、作曲家圣· 萨安等。 吉约姆大门　　这是一座十八世纪的凯旋门，命名于纪念十一世纪的改革家吉约姆。它的延伸方向是自由大街，是第戎最繁华的商业大街。 格朗吉尔建筑和广场　　格朗吉尔广场是二十世纪初改革派风格的见证。在学院派风格十足的旅店旁边有一座宝塔式的建筑物，这些都出于同一建筑师路易· 佩罗之手。佛朗索瓦· 鲁德广场　　1904年，一群旧房屋拆除之后修建了这个广场。这个广场德装饰归功于出生在此地的著名雕刻家。这个雕刻家也是巴黎星形广场众凯旋门上浮雕“马赛曲”的作者。第戎人也称这个广场为巴热载广场，因为广场中心的采葡萄人雕像而得名。菲利普·勒·邦塔楼　　塔楼高达46米，这是第戎的最高点。该十五世纪的塔楼标志着勃艮第公爵的强大显赫。登上塔楼一篇壮观的景色在游人的面前展开。

八、法国三大美食？

法国的三大美食是:1、鹅肝，2、黑松露，3、鱼子酱

九、法国著名美食有哪些？

法国有三大美食分别是鹅肝、黑松露、鱼子酱 。

1、鹅肝（FoieGrasd’oie）

鹅肝含碳水化合物、蛋白质、脂肪、胆固醇和铁、锌、铜、钾、磷、钠等矿物质，有补血养目之功效。这种脂肪肝质地细嫩、风味鲜美，被欧美人士尊为世界三大美味之首。鹅肥肝含脂肪40%—60%，相当于装饰蛋糕的奶油。法国著名的是料理鹅肝。

2、黑松露 （perigord truffle）

黑松露是一种真菌，价格昂贵，在法国被誉为“黑钻石”。食用黑松露一度成为身份的象征。松露特殊的香气让很多人为之着迷。

黑松露含有丰富的蛋白质、18种氨基酸(包括人体不能合成的8种必需氨基酸)、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素，以及鞘脂类、脑苷脂、神经酰胺、三萜、雄性酮、腺苷、松露酸、甾醇、松露多糖、松露多肽等大量的代谢产物，具有极高的营养保健价值。

3、鱼子酱 （Caviar）

鱼子酱是皇室特供美食，在波斯语中意为鱼卵。狭义上，鱼子酱特指鲟鱼卵，一般认为产于接壤伊朗和俄罗斯里海的鱼子酱质量为佳，味道腥咸，色泽乌亮。。

鱼子酱有红鱼子酱和黑鱼子酱之分，颜色由淡灰到灰黑色泽都有。

十、法国梧桐树叶的简介？

学名上略有关系，法国梧桐（Platanus × acerifolia，二球悬铃木，这名字我说一次笑一次）种加词 acerifolia 意思是“枫叶的”。相应的，挪威枫（Acer platanoides）种加词意思是“似悬铃木的”。至于真梧桐（Firmiana simplex W.F.Wight）也有别名 Sterculia platanifoliaL.f.，种加词意思是“悬铃木叶的”。二球悬铃木挪威枫真梧桐