Easy French Food Quiz 🇫🇷
In the western world, France is virtually synonymous with gastronomy. The country has a rich culinary history, from rustic peasant foods to the most technical haute cuisine masterpieces.
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire.
When learning about classical French cuisine, one is taught the five mother sauces — béchamel, velouté, sauce tomat, sauce espagnole and hollandaise.
Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms.
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid.
Tartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ.
Arpitania is a term denoting ethnic or cultural unity of the Western Alps, speakers of Franco-Provençal. “Arpitania” thus roughly corresponds to the historical County of Savoy and its successor state Duchy of Savoy: France.
A jambon-beurre is an extremely popular French ham sandwich made of a baguette sliced open, spread with butter, and filled with slices of ham.
baguette (preferably the skinny ficelle) topped with slightly salted French butter and spiced Parisian ham (jambon de Paris)