| French food preparation is characterized
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| | Divisions of Restaurant Food preparation
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| by its extreme diversity. French food
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| | Schematically, French restaurant food
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| preparation is considered to be one of
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| | preparation can be divided into:
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| the world's most refined and elegant
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| | Food preparation bourgeoise
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| styles of food preparation, and is
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| | This type of food preparation includes
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| renowned for both its classical ("haute
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| | the rich, cream-based sauces and somewhat
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| food preparation") and provincial styles.
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| | complex food preparation techniques that
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| Additionally, French food preparation
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| | many people associate with French food
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| techniques have been a major influence on
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| | preparation.
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| virtually all Western food preparations,
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| | Food preparation du terroir
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| and almost all culinary schools use
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| | Food preparation du terroir, which covers
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| French food preparation as the basis for
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| | regional specialties with a strong focus
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| all other forms of Western food
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| | on quality local produce and peasant
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| preparation.
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| | tradition. Many dishes that fall in this
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| Traditionally, each region of France has
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| | category do not stand out as
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| its own distinctive food preparation:
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| | stereotypically "French," sometimes
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| Food preparation from northwest France
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| | because regional food preparation styles
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| uses butter, cream (crème
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| | can be quite different from the elaborate
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| fraÃ(R)che), and apples;
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| | dishes seen in French restaurants around
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| Food preparation from southwest France
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| | the world.
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| uses duck fat, foie gras, porcini
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| | Food preparation nouvelle
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| mushrooms (cèpes), and gizzards;
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| | Food preparation nouvelle or nouvelle
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| Food preparation from southeast France
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| | food preparation, which developed in the
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| uses olive oil, herbs, and tomatoes, and
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| | 1970s as a reaction to traditional food
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| shows Italian food preparation
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| | preparation, under the influence of chefs
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| influences.
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| | such as Michel Guérard. The "fusion"
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| Food preparation from northern France
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| | food preparation popular in the
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| uses potatoes, pork, endives and beer,
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| | English-speaking world is not widespread
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| and shows Flemish food preparation
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| | in France, though some restaurants in the
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| influences.
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| | capital have a "fusion" theme, and many
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| Food preparation from eastern France uses
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| | modern French chefs are influenced by a
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| lard, sausages, beer, and sauerkraut, and
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| | variety of international food preparation
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| shows German food preparation
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| | styles.
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| influences.
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| | Foreign food preparations
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| Besides these five general areas, there
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| | Foreign food preparations popular in
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| are many more local food preparations,
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| | France include:
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| such as Loire Valley food preparation
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| | Spanish food, more particularly paella.
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| (famous for its delicate dishes of
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| | Vietnamese and Chinese food. Generic
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| freshwater fish and Loire Valley white
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| | Asian restaurants serving a variety of
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| wines), Basque food preparation (famous
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| | Chinese, Vietnamese, Thai and other Asian
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| for its use of tomatoes and chili) and
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| | dishes are fairly commonplace.
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| the food preparation of Roussillon, which
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| | Turkish food, especially Döner kebab,
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| is similar to Catalan food preparation.
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| | called sandwich grec (Greek sandwich) in
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| Moreover, recent focus of French
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| | France, is widely popular in urban areas.
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| consumers on local, countryside food
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| | Indian food.
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| products (produits du terroir) means that
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| | Notable dishes
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| the regional food preparations are
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| | Famous French dishes
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| experiencing a strong revival in the
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| | Blanquette de veau
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| early 21st century, especially as the
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| | Coq au Vin (rooster simmered in wine)
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| slow food movement is gaining popularity.
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| | Cheeses
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| What is often known outside of France as
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| | Oysters are generally eaten raw; food
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| "French food preparation" is the
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| | preparation oysters is uncommon.
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| traditionally-elaborate haute food
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| | Steak au poivre
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| preparation, served in restaurants for
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| | Cheese fondue - though very often
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| high prices. This food preparation is
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| | mistaken as French, this dish is actually
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| mostly influenced by the regional food
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| | a part of Swiss food preparation
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| preparations of Lyon and northern France,
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| | Quick Food
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| with a marked touch of refinement. It
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| | Poulet frites (chicken with fries)
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| should be noted, however, that average
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| | Generally speaking, frites (French fries)
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| French people do not eat or prepare this
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| | are a common side order for lower-end
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| food preparation in their everyday life.
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| | French-style restaurants.
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| As a general rule, elderly people tend to
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| | Common canned food
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| eat the regional food preparation of the
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| | Ravioli (Italian specialty)
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| region where they are located (or the
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| | Choucroute garnie
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| region where they grew up), while younger
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| | Most dishes, including relatively
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| people will be more inclined to eat
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| | sophisticated ones, are available as
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| dishes from other regions and foreign
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| | canned or frozen food in supermarkets.
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| dishes.
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| | Tarte flambée
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| French wine and French cheese are an
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| | Famous but untypical dishes
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| integral part of French food preparation
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| | The following dishes are considered
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| (both high food preparation and regional
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| | typical of French food preparation in
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| food preparations), both as ingredients
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| | some foreign countries, but actually are
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| and accompaniments. France is known for
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| | infrequently eaten:
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| its large ranges of wines and cheeses.
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| | Escargots (edible snails)
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| Exotic food preparations, particularly
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| | Desserts
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| Chinese food preparation and Vietnamese
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| | Mousse au chocolat
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| food preparation and some dishes from
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| | Pastries
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| former colonies in Northern Africa
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| | Mille-feuilles (flakey puff pastry)
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| (couscous) have made inroads.
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| | Baba au rhum
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| Ingredients
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| | Specialties by region/city
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| French regional food preparation uses
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| | Alsace:
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| locally-grown vegetables.potatoesgreen
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| | Artois-Picardy:
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| beansleeksaubergines (eggplant in
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| | Carbonnade (meat stewed in beer)
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| American English)tomatoespeachesapples
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| | Waterzoï (a sweet water fish stew)
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| Meats commonly consumed
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| | Hochepot (four meats stewed with
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| include:chickengoose, mostly a holiday
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| | vegetables)
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| dishbeefporkmutton (generally, lamb) is
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| | Truffade (potatoes sautéed with garlic
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| often a holiday dishmusselsoysters,
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| | and young Tomme cheese)
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| mostly a holiday dish
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| | Aligot (mashed potatoes blended with
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| Present-day food and drink in France
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| | young Tomme cheese)
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| For French people, food preparation is
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| | Pansette de Gerzat (lamb tripe stewed in
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| part of culture, and food preparation and
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| | wine, shallots and blue cheese)
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| good food are well appreciated.
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| | Brittany:
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| Structure of meals
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| | Crêpes
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| A normal complete meal consists of:a main
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| | Boeuf Bourguignon (beef stewed in red
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| dish (generally, meat or fish with a side
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| | wine)
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| of vegetables, pasta, rice or fries);
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| | Gougère (cheese in chou pastry)
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| Festive meals may include several main
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| | Pochouse (fish stewed in red wine)
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| dishes. Food preparation evening or
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| | Lorraine:
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| weekend meals from fresh ingredients is
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| | Quiche Lorraine
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| still popular.
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| | Tripes à la mode de Caen (tripe cooked
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| Drink
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| | in cider and calvados)
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| Traditionally, France has been a culture
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| | Matelote (fish stewed in cider)
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| of wine consumption. While this
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| | Un-French dishes
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| characteristic has lessened with time,
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| | Crêpes Suzette invented in the United
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| even today, many French people drink wine
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| | States of America by a French chef.
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| daily.
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