法国的着名美食有哪些英文版

‘壹’ 法国着名美食有哪些

法国十大美食是这样：一、松
露。和鹅肝鱼子酱并称为世界级三大美食的松露。二、肥鹅肝。
在现代欧洲菜中担任重要角色的法国菜。三、鱼子酱。世界三大美食中最广为人熟悉的鱼子酱，就是盐渍的鳍鱼鱼卵。四、法国蜗牛。
蜗牛和干贝、鲍鱼、鱼翅被称为法国四大名菜，法式蜗牛是法国人的最爱。
五、牛排。作为西菜中的主菜，法国牛排与英、美、意、俄等国风味牛排不同，突出浓香扑鼻而口味清淡，做工精细装盆漂亮。六、生蚝。
驰名世界的法国大菜以海鲜为最，生蚝是法国人钟爱的珍馐。七、马赛鱼汤。
在普罗旺斯，马赛鱼汤是最有名的鱼类菜肴。八、红酒烩鸡。红酒烩鸡是法国名菜，在欧洲它象征着胜利。
九、法式洋葱汤。
最正宗的法式洋葱汤，花费几小时才能做出来的汤，温暖浓香又滑嫩。十、血鸭。以烈酒作底，与鸭肝酱和鸭汤混合加热。味道浓厚的鸭胸薄片，味道如烟花般层层绽放，让人满口留香。

‘贰’ 法国特色美食有哪些

1、马卡龙

马卡龙，又称作玛卡龙、法式小圆饼，是一种用蛋白、杏仁粉、白砂糖和糖霜制作，并夹有水果酱或奶油的法式甜点。口感丰富，外脆内柔，外观五彩缤纷，精致小巧。Macaron一词本是法语，实际发音较接近“马卡红”。“马卡龙”是使用西班牙语发音音译的结果。

‘叁’ 用英语描述5种巴黎的美食

baguette 法式长棍面包 CROISSANT 羊角 面包 Macaroon杏仁小圆饼 French fried f oie gras roll法式香酥鹅肝卷 Crepes可丽 饼

‘肆’ 用英语介绍法国的食物，要有中英文对照谢谢了各位！！

Food Culture in France 法国食品文化
Food Culture in France (Food Culture around the World)
By Julia Abramson

Publisher: Greenwood Press
Number Of Pages: 224
Publication Date: 2006-11-30
ISBN-10 / ASIN: 0313327971
ISBN-13 / EAN: 9780313327971
Binding: Hardcover

Proct Description:

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here

这个不行就用这个

baguette（长棍面包），croissant(羊角面包），bordeau 葡萄酒，鹅肝酱
法国香槟(产自法国香槟地区)及各式红白葡萄酒(Bordeaux 和 Burgundy 是着名产地)、各式奶酪、白酒煨鸡、红酒煮牛肉、法式龙虾、大蒜蜗牛及大蒜田鸡腿等。

‘伍’ 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 introced new dishes and sophisticated techniques that they adapted to French procts. 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 procts. France has established some regulations to protect proct names from fraud, and guarantee the origin and proct quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), procts 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 procts and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:
Alsace
Alsace 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.
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Brittany
Brittany 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!
Burgundy
A 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 proct is Mustard de Dijon, secretly proced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.
Normandy
​​​​
Normandy is renowned for the quality of its dairy procts 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 proced 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.
Provence
The warm and sunny weather of Provence proces 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 Bouillasse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.
Southwest France
Cuisine of Southwest France is made of proits 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 proced in the village of Roquefort-sur-Soulzon for centuries.
​​​​
Lyon
Lyon 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 mpling 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).
Savoy
Savoy 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: Fone, 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 procts and pickles.
Corsica
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Corsica proces excellent cheese, meats and deli procts 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, proce unique and high-quality procts. 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.

‘陆’ 法国名菜有中英文介绍

菜名】 法式鱼卷
【所属菜系】 法国名菜
【特点】 咸鲜适口，清香不腻。
【原料】
净鱼肉1250克葱头250克芹菜15O克鸡蛋100克盐15克黄油100克胡擞粉少许白兰地酒25克
【制作过程】
(1)将净鱼切成20片，用肉拍子拍成长方形薄片。 (2)葱头、芹菜切丝，用黄油炒至呈黄色，放盐、胡擞粉调好味，用白兰地酒烹之，拌上摊好的蛋饼切成的丝。凉后用鱼片卷成简形，叠在器皿内蒸熟即可。

【菜名】 巴黎卷心菜
【所属菜系】 法国名菜
【特点】 味浓郁香，冷热均宜，咸香可口。
【原料】
卷心菜1棵，葱头1个，香叶I片J香芹1棵，百里香粉5克，大蒜头2瓣，火腿150克，黄油50克，白色调味汁50克，鸡清汤150毫升。精盐、胡椒粉各适量。
【制作过程】
1．卷心菜切成4块，剥去外层老叶，焯6分钟，捞出，控去水分，再切成大块。 2．黄油入平底锅，加入葱头片，旱芹块，翻炒5分钟，倒入卷心菜，改小火，加大蒜瓣、鸡清汤、香叶、香芹、百里香粉、用小火煮15分钟。 3．制出白色调味汁(参看牡蛎汤)，卷心菜绞成菜泥后，再加入场里，倒入白色调味汁，加盐、胡椒粉。 4．火腿切成薄片后，放入汤内，放入香芹片，烤面包片单跟，即可。 5．另一种食法，不用烤面包，用夹心巧克力球、加盐、奶油少许、胡椒粉，拌匀，一起喝，风味独道。

【菜名】 鸡肉丸于汤
【所属菜系】 法国名菜
【特点】 味浓清香，鲜美可口，鸡香诱人。
【原料】
生鸡脯肉100克，薯仔75克，胡萝卜50克，芹菜40克，葱头50 克，鸡蛋清1个，面包25克，牛奶150毫升，香叶1片，黄油30克。精盐、胡椒粉、味精、鸡清汤各适量。
【制作过程】
1.先在生鸡脯肉上，放上洗净的葱头．30克，用绞肉机绞成细泥，放在一瓷碗中，加入蛋清、牛奶、面包用水泡软，加入盐、味精搅拌均匀成馅。 2．把馅挤成小丸子，鸡清汤煮开后，下入丸子，煮熟，捞出。 3．再把煮鸡丸子汤过滤干净，余下葱头去皮与胡萝卜一同切成片，芹菜摘洗干净，切成段；薯仔洗净，去皮，切成丁。 4．平底锅烧热，化黄油，五成热翻炒葱头片、胡萝卜片、香叶、炒出香味，然后，倒入过滤后的鸡清汤，薯仔丁先用鸡汤煮一下，再放入小丸子、芹菜末，加精盐、味精、胡椒粉调好口味，即可。 5．食用时，每份可盛8个小丸子加汤，即可。

‘柒’ 用英文介绍法国🇫🇷美食

摘要 2014-05-14 回答

‘捌’ 法国,英国，俄罗斯美食的英文简介配中文，事成有赏

东都大世界美食街
特色：川、湘等地风味小吃
地址（范围）：环市东路东都大世界
东都大世界美食街地处广州市商业繁华的环市东路475号地段, 是广州市现今为止颇具规模、聚集各地美食品种最多、最具特色的一条集美食、商贸、休闲、度假、健身、娱乐、培训为一体的大型美食商业街。这区各餐厅环境舒适、口味地道、消费经济、一味一家, 真可谓是"食在广州"之现代版缩影。

The Dong Gourmet Street
Characteristic: Snacks in Sichuan and Hunan Style
Address: Huanshi Road East
The Dong Gourmet Street is located in the busy commercial area. It is the busiest catering and commercial street, providing all kinds of foods and business services such as training, gym, leisure, and entertainments. The restaurants are characterized by the tasty food, amiable environment, fair price and different styles.

环市东商务美食区
特色：以中、高档美食为主
地址（范围）：环市东路
环市东国际商务美食区依托林立的星级酒店和商务写字楼, 区内餐饮企业300多家。此处中外美食荟萃, 有韩国、日本、越南、新加坡、意大利、法国、泰国以及国内南北美食。这里环境优美, 配套完善, 整体感觉时尚, 以高中档消费为主, 已形成了传统与新派粤菜并举, 国内菜系云集, 中西美食荟萃的国际化商务美食区。

Huanshi Road East International Business & Catering Area
Characteristic: middle and high-end food
Address: Huanshi Road East
Huanshi Road (E) International Business & Catering Area is surrounded by numbers of luxury hotels and office buildings, creating a foundation of being a high-end catering. There are more than 300 restaurants, providing dishes in local and foreign style. The different styles are from Korea, Japan, Vietnam, Singapore, Italy, France, Thailand and different provinces of China.

流花美食街区
特色：粤菜为主
地址（范围）：盘福路、人民北路及周边
流花美食街区依托东风路的写字楼、中国出口商品交易会（流花馆）以及流花湖公园、越秀公园优美的环境等优势, 以园林式建筑为特点, 酒家的菜式以岭南传统佳肴和高档菜式为主, 既突出了东方饮食文化的色、香、味、形, 又吸取了西方饮食文化注重餐饮氛围的特点。

The Liuhua Gourmet Street
Characteristic: Cantonese Food mainly
Address: Intersection of Panfu Road, Renmin Road (N)
The Liuhua Gourmet Street is based on the surrounding office buildings, China Export Commodity Fair, and together with the beautiful environments of Liuhua Lake Party and Yuexiu Park. The restaurants are famous for their traditional Cantonese dishes and other high-end dishes. It is outstanding in presenting the dishes in color, aroma, taste and integrate these elements into the catering environment.