FRANCE

INTRODUCTION

- France is one of the oldest nations on Earth and the most ethnically diverse country in
Europe. These deep and broad influences have made France a world leader throughout
history in nearly all aspects of culture, including cuisine, wine-making, politics,
philosophy, music, art, film, fashion, literature, and sports.
- France, in Western Europe, encompasses medieval cities, alpine villages and
Mediterranean beaches.
- Paris, its capital, is famed for its fashion houses, classical art museums including the
Louvre and monuments like the Eiffel Tower.
- The country is also renowned for its wines and sophisticated cuisine. Lascaux’s ancient
cave drawings, Lyon’s Roman theater and the vast Palace of Versailles attest to its rich
history.
- France, which has existed in its present form since the fifteenth century, is Europe’s oldest and
largest nation. It is a leader in intellectual trends, the fine arts, fashion, and cuisine. France is also
the world’s fourth-richest country, and Europe’s leading agricultural producer.
- Originally part of the Celtic region known as Gaul, France became part of the Roman Empire
until its was overrun by the Franks in the fifth century AD . At the end of the tenth century, Hugh
Capet (c.938–96) founded the dynasty that was to rule over the French for the next 800 years.
- The French Revolution in 1789 was followed by the rise of Napoleon Bonaparte (1769–1821),
who conquered much of Europe before his downfall in 1814. In the twentieth century, France has
weathered two world wars and a worldwide economic depression, in addition to its own political
and social upheavals and the loss of a large colonial empire. However, it has survived to become
a major political and economic world power.
 HISTORY
Situated in the middle of Western Europe, France is a country with a fascinating history shaped by conquest,
conflict and revolution.

From the shaping of the nation in the middle ages to the abolition of the monarchy to its role in the Second
World War, the history of France is rich and varied.

Which historical events are the most significant? And which ones have left their mark on modern-day France?

France has seen hundreds of era-defining events as well as a wealth of important figures. When it comes to
the building of a republic, it’s fair to say that France has not had an easy ride. Learning more about a country’s
past is a great way to gain an understanding of the outlook and traditions of its people.

The victories and hardships seen by the French nation are not only significant in the history of France but in
the history of Europe.
481 – 511: The Reign of Clovis
Clovis I founded the Kingdom of France by uniting all of
the Frankish tribes under one crown.

Originally the king of a Frankish tribe known as the Salian

Franks among others, Clovis was born into a Pagan family
but explored Arianism (a Christian heresy) before being
baptised into the Catholic church later in life.

His changes to the political system from one where each

tribe had its own ruler, to one where they were all ruled
over by a king, homogenised the Frankish Kingdom and
ensured that the crown would be passed down to his
descendants.

Because of this, Clovis I is considered to be the founder

of the Merovingian dynasty, which survived for over 200
years.
800: Charlemagne Becomes Holy Roman Emperor
Charlemagne, also known as Charles the Great, jointly inherited the
Frankish crown with his brother, Carloman, following the death of their father,
Pepin III.

The division of power over the kingdom made for a fierce rivalry between
the brothers, and Charlemagne made as many alliances as he could secure
his position as ruler.

However,when Carloman died suddenly and unexpectedly in 771,

Charlemagne was left as ruler of the Frankish Kingdom.

Frankish tradition dictated that as King of the Franks, Charlemagne was a

warrior king whose duty was to lead his troops to victory over other territories
in the same way that his Merovingian predecessors had.

Charlemagne’s military skill was recognised by Pope Leo III when he

crowned him Holy Roman Emperor in the year 800. In his position over most
of Europe, Charlemagne was able to keep Christianity in the West alive.
 843: Signing of the Treaty of Verdun
Following the death of Louis the Pious (son of
Charlemagne), the Carolingian empire was divided into
three territories – one from each of Louis’ surviving
sons.
Louis’ eldest son, Lothair I, was not happy with the
amount of power he had been left by his father, and so
he sought to overrule his brother Louis the German and
half-brother Charles the Bald in order to gain control of
the whole empire.
In retaliation to Lothair’s greed, Louis and Charles
declared war on their brother.
The signing of the treaty of Verdun brought an end to
the Carolingian Civil War and partitioned Charlemagne’s
empire into three sections: West Francia, Central
Francia and East Francia, which were ruled by and
Charles the Bald, Lothair and Louis the German
respectively.
The signing of this treaty is particularly important as it
laid the foundations for modern-day European countries.
1461-1483: The Reign of Louis XI
King Louis XI was the king that brought an end to the
Hundred Years' war with the signing of the Treaty of Picquigny
in 1475.
Following the death of his father, Charles VII, Louis was left
to rule over the Kingdom of France in 1461.
However, Louis’ relationship with his father made for a
complicated situation following his death.
While Louis had been given power over the Dauphiné region
during his father’s reign, he was somewhat of a rebel. Despite
his father’s forgiveness, Louis he established his own political
system in his region which led his father to take action.
However, Charles VII’s troops arrived in Dauphiné to find
that Louis had fled to Burgundy, where he was hosted by the
Duke of Burgundy.
Upon King Charles’ death, Louis let the Burgundians take
control of the Kingdom of France, but this wasn’t the end of
the conflict for Louis.
When the next Duke of Burgundy, an enemy of Louis,
attempted to rebel, Louis separated him from the English
troops (with which the Burgundians were allied) with the
signing of the Treaty of Picquigny. This treaty declared peace
between England and France.
1661 Centralisation of Power in France by Louis XIV
 Louis XIV, who was also known as the ‘Sun King’ reigned from
1643 to 1715.
 He is most notable for literally bringing France’s royal and
political centres under one roof at his home, the Palace of
Versailles.
 Louis achieved this firstly by declaring himself as the divine
ruler of the Kingdom of France following the death of Cardinal
Mazarin, his chief minister. Though this move was strictly
against French political and royal tradition, Louis was
convinced of his divine right to rule over the Kingdom as a
dictator.
 The Palace of Versailles was built by the young King Louis XIV.
 During his time as ruler of France, Louis saw it as his duty to
address the problems being caused by the nobility, which
usually appeared in the form of civil wars. He managed to do
things by hosting events for the aristocracy as well as the
parliament and other members of the royal family at
Versailles.
 While this united political and royal life, it also meant that
Louis had a means of keeping an eye on the nobles.
1789: The French Revolution

 The French Revolution was a pivotal point in the history of

France.

Starting with the riots by a disgruntled Third Estate (made up of

peasants), and ending with the abolition of the French monarchy,
the French Revolution saw many bloody battles, executions and
triumphs for the rebels.

There were many causes of the revolution. For instance, a

financial crisis and hefty debt left King Louis XVI looking for a
way to raise funds. Unfortunately, his proposed taxation of the
traditionally-exempt nobles was rejected, and when he brought
together the Estates-General in an attempt to resolve the issue.

However, this did not go to plan, and the Third Estate declared
itself the sovereign ruler of France after separating from the Estates-
General.

The revolution culminated in the execution of the royalty and

anyone who was suspected to be planning a counter-revolution
Maximilien Robespierre.
1789: Declaration of the Rights of the Man and of
the Citizen of 1789

The drafting of the Declaration of the Rights of the

Man and of the Citizen of 1789 marked a key point in
the French Revolution when it was adopted by the
National Constituent Assembly as part of the creation of
a new French constitution.

The document is made up of seventeen articles

detailing the rights of men within the context of a new
France. For instance, the Declaration calls for an end to
feudalism and therefore to aristocratic powers over land
and the people that work on it, as well as granting the
French people sovereignty over their country.

This declaration was used alongside the Magna Carta

as inspiration for the United Nations Universal
Declaration of Human Rights in 1948.
1940-1944: The Vichy Regime
 During World War II, the signing of an armistice
between France and Germany in 1940 divided France
into two zones: The Northern zone which was occupied
by German forces and the unoccupied Southern part of
the country known as the ‘Free Zone’.
 As the country’s political hub was under German rule,
the French government had to relocate to the town of
Vichy in the Free Zone. Photo by Mr Xerty on Unsplash
 Although it seemed that the French State would try to
carry on as normal, its leader, Marshal Pétain had
other ideas. Pétain established a regime with values
that were being followed in Nazi Germany. Pétiain’s
subsequent agreement to collaborate with Germany
was met with protest, and the Vichy regime ended in
1944 when France was liberated by the Allies.
1959: Declaration of the Fifth Republic

The Fifth Republic is a system of government

which was drafted by President Charles de
Gaulle and later approved by the French
people in a referendum.

The key difference between the fourth and

the fifth republics is that the president was
given more authority at the expense of the
National Assembly, which is now the lower
house of parliament.

A relatively new form of government, the Fifth

Republic is still present today with Emmanuel
Macron serving as its president.
1968: Riots of May ’68

The events of May 1968 marked the lives of a generation of

French students.

In the 1960s, France went through a lot of political turmoil.

Algerian independence, the declaration of the fifth republic and
the Vietnam War meant that there was plenty to discuss, and
with the significant growth in the number of young people
attending university in France, students had a voice of their
own.

Tired of a country preoccupied with old values of imperialism

and traditionalism, the students’ disdain for the way the country
was being run was ignited by a dispute on the presence of
males and females in the same university dormitories.

This argument led to a snowball effect which led to the

imprisonment of students, the building of barricades and the
closing of the Sorbonne University.

May 1968 is remembered as a demonstration of anti-

authoritarianism and the rejection of conservative values in
France.
 FUN FACTS ABOUT FRANCE

Did you know that France is the largest country in Europe and
one of the most popular tourist destinations in the world?
France has good food, amazing wine, beautiful cities, and
charming culture. It’s no surprise that everyone wants to visit!
From the largest art museum to a bread superstition, this list
covers it all.
 1.France Is The Most-Visited Country In The
World

- Of all the countries in the world, France is the most visited! Approximately 89 million people visit France
every year to take in the culture and enjoy the food.

- In addition to being the most visited country in the world, Paris is one of the most visited cities. In 2019,
over 19 million tourists visited the city of Paris, France. It consistently ranks in the top 10 most visited cities
year after year.
 2. France is Smaller than Texas

-
France isn’t that big, it is the biggest country in the
European Union. For a little more perspective, France is
twice as big as the United Kingdom and eight times the size
of Ireland.
 3. France has the largest art museum

- The Louvre Museum in Paris, France is the largest art museum

in the world. This museum is so big that if you wanted to spend
30 seconds looking at each piece of art, it would take you
approximately 100 days to get through the entire museum.

- French artists created 66% of all the artwork in the museum.

Here are some of the most famous pieces of artwork in the
Louvre Museum:

- The Mona Lisa

- The Raft of the Medusa

- The Venus de Milo

- The Horse Tamers

- The Wedding at Cana

 4. The French Eat 25,000 Tons Of Snails Each Year

- In France over 25,000 tons of snails are eaten every single year. That is a lot of snails! On average, a
resident of France eats approximately 500 snails per year. The French consider snails to be a delicacy and
they are often enjoyed during holidays.

- In France, snails are referred to as “escargot”. While there are several different types of escargot that you
can eat, one of the most common ways to eat snails in France is cooked in butter and garlic. The best way to
eat snails in France is to do so at a French restaurant. Snails are often eaten as an appetizer, and to eat
them, your waiter should provide you with special utensils to help crack the shell.
 5. France Produces Over 1,500 Types Of Cheese

- France ranks in the top ten countries for their amount of cheese consumption. More than 95% of the French population eats
cheese. French cheeses have several defining characteristics such as how long they age, the process of making the cheese,
and how moldy they are.

- If you decide to visit France and try these different types of cheeses, be sure to pair wine with them for the full, French
experience.

- Here is a list of some of the most popular cheeses that you will find in France:

 Camembert de Normandie

 Brie de Meaux

 Reblochen

 Fromage Blanc

 Roqefort

 Munster
6. Supermarkets In France Can’t Throw Away Food
- Supermarkets in France are not allowed to throw away food that is near the “best by” date.
Instead, they must donate the food to a charity or food bank. France passed this law in 2016 to
help reduce hunger and prevent food waste!

- Supermarkets in France are donating about 45,000 pounds of food annually that would have
been thrown away if not donated. While some of the fruits and vegetables are deemed unable to
be eaten, most of the food is distributed to families in need.

7. France Had A King – That Lasted Only 20 Minutes

- France is that one of their kings only held the throne for about 20 minutes. This was one of the
shortest reigns of a monarch that there has ever been.

- Louis XIX shares this record with Luís Filipe from Portugal. Luís Filipe’s father was murdered in
an attack and Luís Filipe was also injured during the same attack. He ended up outliving his
father by about 20 minutes, and during this time, he was king of 7Portugal.
8. The French Army Invented Camouflage
-The French invented camouflage during World War I in 1915. They hired artists to paint
both their vehicles and their guns so that they would blend in with the environment
around them. They did this by painting lines that would distract from the shape of the
object.
-About a year after the French stating camouflaging their equipment, other countries
began doing the same thing. Each country had its own style of camouflage.

9. It’s Unlucky To Turn A Baguette Upside Down

-The French believe that placing a baguette (or any type of bread) upside down on a table can
cause bad luck. This legend dates all the way back to the Middle Ages and has never gone away.
-Back in the Middle ages, the town executioner would often not have time to pick up their bread in
the morning. The baker would hang a loaf upside down for the executioner to pick up later on in
the day.
-Because of this practice in the Middle ages, over time, upside-down bread became a symbol of fear
and death. People would avoid any upside-down bread to avoid misfortune.
10.The Tour De France Is More Than 100 Years Old
-the famous cycling race has been running since 1903. Since its humble beginnings, it is now the most
prestigious cycling race in the world lasting 23 days and covering more than 3383 km (2102 miles)

11.The French Drink Over 11 Million Glasses Of Wine Each Year

-Of all the countries in the world, France consumes the second-largest amount of wine. In total, the French
consume approximately 25 million hectoliters per year. They are second to the United States, which consumes
about 30 million hectoliters.
-In addition to consuming a ton of wine, France is also known for creating the most expensive wine in the world.
This bottle of wine costs around $21,000! While you probably won’t get the chance to try the most expensive
wine in France, you may get the opportunity to try some French wine.
-Here are some of the most popular French regions for wine:
-Burgundy
-Bordeaux
-Rhode Valley
-Provence (close to Marseille, France)
-Champagne
 LOCATION

-France, the largest country in Western Europe, has long been a

gateway between the continent’s northern and southern regions. Its
lengthy borders touch Germany and Belgium in the north; the Atlantic
Ocean in the west; the Pyrenees Mountains and Spain in the south.

- Land area (sq. km) in France was reported at 547557 sq. Km in 2021,
according to the World Bank collection of development indicators,
compiled from officially recognized sources. France – Land area (sq.
km) – actual values, historical data, forecasts and projections were
sourced from the World Bank on September of 2023.

- Wide fertile plains dominate most of the north and west, making
France the agricultural epicenter of Europe. The sprawling, forested
plateau of the Massif Central, a range of ancient mountains and
extinct
  Our regions
REGIONS
France is made up of 13 administrative regions
Auvergne-Rhône-Alpes
Bourgogne-Franche-Comté
Brittany
Centre-Val de Loire
Corsica
Grand Est
Hauts-de-France
Paris Region
Normandie
Nouvelle-Aquitaine
Occitanie
Pays de la Loire
Provence Alpes Côte d’Azur
5 overseas departments
 Guadeloupe

 French Guiana

 Martinique

 Mayotte

 Réunion
 Since 2016, Metropolitan France has been divided administratively into 13 regions; until the end of 2015, there were 22
regions.
 Regions are the top tier territorial units of France. There are 13 regions in metropolitan France, i.e. continental France
plus the island of Corsica. There are also five overseas regions.
 Merged regions are linked by colour in the map above. For example Midi Pyrenees and Languedoc Roussillon are now
combined in a new region called Occitanie.
 Following the 2016 regional reform, there are now nine regions in the north of France, and just three in the south of
continental France.
 Each region has its regional council, whose members are elected by universal suffrage. The council is presided over by a
regional president, and has a full local administration to go with it. Regions have extensive powers in the fields of
transport, infrastructure, economic development, tourism and education (provision of lycées), and since these powers
were devolved to them from 1981 onwards regions have often worked hard over the years to develop a regional identity.
 CLIMATE
 France has all four seasons: summer, fall, winter, and spring. Though these may look different in various regions
across the country, they are more or less what you expect.
 France generally enjoys cool winters and mild summers except along the Mediterranean where mild winters and
hot summers are the norm.

 Average winter temperatures range from 32° F to 46° F and average summer temperatures from 61° F to 75° F.
For the most warmth and sunshine go to the south of the country. The Provence and Languedoc regions are
characterized by mild winters and blisteringly hot summers.

 Along the north and central regions, Paris has cool and fairly rainy winters, though summers here are usually hot.

 Winters are a lot colder in the eastern regions of Alsace-Lorraine and in the mountainous regions of the Alps, the
Pyrénées, and the Massif Central.

 Bordering the Atlantic Ocean and the English Channel, western France has a temperate Atlantic climate,
characterized by relatively mild winters (with average temperatures of 45° F). The chance of sea fog and fine rain
is a regular feature of the climate. This area gets an average of 200 days of rainfall per year.
 Brittany, in the far west, is the rainiest location of all, especially between October and November. Summers here
aren’t overly hot either with the average temperature being 61° F.

 As you travel south along the Atlantic Coast the weather gets milder and more pleasant. Spring rainfall is still
plentiful, but summers are more likely to be warm and dry. Here sunny days are plentiful throughout the fall.

 Farther east, toward the Alsace region, the country enjoys a drier, sunnier climate, but winters can be very cold. In
the Massif Central the climate is harsh and cold.

 France’s Mediterranean coastline rejoices in hot summers and it’s usually very mild throughout winter too. The
region does however get battered by the mistral wind. Cold in winter, warm in summer, this blustery wind blasts
down the Rhône Valley toward the Riviera. Winters here are the warmest you’ll find in France

 Abundant winter snow, yes, but the weather in the French Alps varies from north to south. The northern Savoy Alps
can get quite a lot of rain year round and temperatures stay fairly low. During the warmer season, winds blow along
this region’s valleys and by midday clouds have formed around most mountain summits.

 The Southern Alps bordering Provence have a more typical Mediterranean climate, with lots of sunshine, dry
weather, clear skies, and no mist or fog. Storms may occasionally occur, but they are always followed by sunny spells.
 Spring (March – May)

 A popular time of the year to visit the French capital,

spring in Paris starts out chilly with daily highs of around
54°F (12°C) in March. By May the weather warms up to a
very pleasant 68°F (20°C) – perfect for spending the day
exploring the city’s beautiful gardens and parks. Nights
remain pretty cold throughout the season
 Summer (June – August)

 This is the height of tourist season in Paris, and it is accompanied by matching high temperatures.
Expect daily highs of at least 83°F (25°C), accompanied by brisk nights of around 55°F (13° C)
 Autumn (September – December)
 With locals back from their summer holidays and thinner tourist crowds, there’s a great buzz around Paris in autumn.
Temperatures cool down quite a bit beginning in October, but if you’ve packed a jacket, autumn is the perfect time to
enjoy long walks through stunning neighborhoods and a stroll along the Seine River. Be prepared for the occasional
chilly rain shower and bit of wind. Daily highs range anywhere from 46°F (8°C) to 62°F (17°C), so pack accordingly!
 Winter (January – February)
 Despite shorter days and decidedly wetter weather, winter is truly a special time of year in
Paris. Staying true to its City of Light moniker, the French capital sparkles under the glow of
festive holiday lights. Rent an apartment with a City view, such as Chambertin or Cognac and
you’ll love spending afternoons with a glass of wine and crusty baguette
 Expect daily highs of 46°F (8°C) and night time temperatures near freezing. Our advice to stay
warm and take advantage of the winter sales in the cosy boutiques and shopping malls.
 Most Famous Landmarks in France

 France is associated with everything from romance to

incredible cuisine, but the country also offers some amazing
landmarks that you won’t want to miss. The heart of the
country is undoubtedly Paris, home to world-class museums,
architecture and nightlife. Outside of the capital, small
towns, castles, villages and mountains offer an array of
attractions that belong on your bucket list. From iconic
attractions like the Eiffel Tower to the stunning Abbey of
Fontenay, each of the famous landmarks in France is worth
a visit the next time you’re in this European country.
 Arc de Triomphe

 The Arc de Triomphe is one of the most important structures in the city of Paris, and it is a symbolic landmark
for the French people. Erected in 1836, the monument stands as a way to honor those French soldiers who
died in the Napoleonic Wars as well as the French Revolution. For more than 100 years, the Arc de Triomphe
was the largest arch in the entire world. Today, you can spot the arch in the Place Charles de Gaulle at one end
of the famous road called Champs-Élysées. At the base of the arch is the Tomb of the Unknown Soldier, which
boasts an eternal flame. To find this historic spot in Paris, make your way to the 8th arrondissement of the city.
 Palace of Versailles

 While the city of Paris has plenty to offer, it is also worth journeying just 30 minutes outside of the French capital to
see the breathtaking Palace of Versailles. In 1623, the town of Versailles was small, and the palace itself was little
more than a lodge made of stone. Over time, the palace was expanded and designed to be opulent, and it was the
true center of French politics under King Louis XIV. Only during the French Revolution, in 1789, did Paris once
again become the hub for political action. Today, you can tour the Palace of Versailles and admire the extravagant
bedroom, the stunning Hall of Mirrors and the beautiful gardens that surround the building.
 Millau Viaduct

 In Southern France is the small city of Millau. Although the name might not be familiar to you,
Millau deserves to make its way onto your itinerary for France. Millau is home to the Millau Viaduct,
an incredible cable-stayed bridge that spans the River Tarn. The bridge is enormous, breaking
records for its size and height. Although it is one of the newest famous landmark in France, only
opening in 2004, the Millau Viaduct is an impressive attraction that is unique for it unusual design.
Plus, the surrounding scenery is phenomenal, creating a backdrop for some of the best photos
imaginable.
 Abbey of Fontenay

 A visit to France will mean the opportunity to tour countless religious structures, but few are as
significant as the Abbey of Fontenay. Located in the small town of Marmagne, the Abbey of
Fontenay was originally built in the Romanesque style in the year 1118. Despite its age, most of
the abbey’s original buildings are intact. You can stroll through the refectory, the forge, the cloister
and even the dormitories used by religious figures of centuries past.
 Notre Dame de Paris

 If you’re ready to see another religious landmark, don’t miss the epic Notre Dame de Paris. Located in the fourth
arrondissement of the French capital, Notre Dame is an early Gothic design that was completed in the 14th century. It is
arguably the most famous church in the world, and it featured heavily in the novel by Victor Hugo, the Hunchback of Notre
Dame. The Notre Dame de Paris is still an operational church, and you can choose to attend a mass there if you wish.
However, you can also opt to tour the church in set hours and admire the design as well as the extensive collection of artwork
housed within. Underneath the cathedral, visit the crypts, which are just as fascinating as what you’ll find above ground.
 Pont du Gard

 In the heart of Southern France is a small town called Vers-Pont-du-Gard, home to an incredible Roman
aqueduct called Pont du Gard. The Pont du Gard spans the Gardon River and boasts three incredible levels of
arches. Although historians estimate that it is approximately 2,000 years old, the bridge aqueduct still stands
and is a testament to Roman design and engineering. Today, a museum stands to one side of the Pont du Gard
to explain more about its history, and the exhibits are definitely worth a look.
 Mont Blanc

 Mont Blanc, which translates to White Mountain, is both the highest peak in the Alps and the highest
mountain in all of Europe. Located on the border between France and Italy, it is a must-see spot for
those who love the outdoors as well as unbelievable scenery. A cable car can take you up to the top of
Mont Blanc throughout the year, which allows you to view much of the Alpine range as well as popular
ski destinations nearby such as Chamonix in France and Courmayeur in Italy.
 Eiffel Tower

 Perhaps the one landmark most associated with the country of France is the Eiffel Tower. Built in 1889, the
wrought-iron tower was the entrance of the World’s Fair. The Eiffel Tower was built and named after its
designer, Gustave Eiffel, and over history it has received more than 250 million visitors. Although the wait can
be lengthy, take the time to visit the Eiffel Tower and explore the many attractions within as well as the
stunning views available from its viewing platforms. Don’t forget to check it out at night, when it is illuminated,
or go for a stroll around the gardens at the base of the tower, known as the champs du Mars.
 Lourve Museum

 The Louvre is a national art museum in Paris, France. It is located on the Right Bank of the Seine in the
city’s 1st arrondissement (district or ward) and home to some of the most canonical works of Western
art, including the Mona Lisa and the Venus de Milo. The museum is housed in the Louvre Palace,
originally built in the late 12th to 13th century under Philip II. Remnants of the Medieval Louvre fortress
are visible in the basement of the museum. Due to urban expansion, the fortress eventually lost its
defensive function, and in 1546 Francis I converted it into the primary residence of the French Kings.
 Mont Saint-Michel

 Mont-Saint-Michel, rocky islet and famous sanctuary in Manche département, Normandy région,
France, off the coast of Normandy. It lies 41 miles (66 km) north of Rennes and 32 miles (52 km)
east of Saint-Malo. Around its base are medieval walls and towers above which rise the clustered
buildings of the village with the ancient abbey crowning the mount. One of the more popular
tourist attractions in France, Mont-Saint-Michel was designated a UNESCO World Heritage site in
1979.
 The Basilica of the Sacred Heart of Paris

 The Basilica of Sacré Coeur de Montmartre (Sacred Heart of Montmartre), commonly known as Sacré-Cœur
Basilica and often simply Sacré-Cœur (French: Sacré-Cœur de Montmartre, is a Roman Catholic church and
minor basilica in Paris dedicated to the Sacred Heart of Jesus. It was formally approved as a national
historic monument by the National Commission of Patrimony and Architecture on December 8, 2022.

 Sacré-Cœur Basilica is located at the summit of the butte of Montmartre. From its dome two hundred
meters above the Seine, the basilica overlooks the entire city of Paris and its suburbs. It is the second
most popular tourist destination in the capital after the Eiffel Tower.
 CULTURE AND TRADITION

 Since the 17th century, France has been regarded as a “center of high culture.” As
such, French culture has played a vital role in shaping world arts, cultures, and
sciences. In particular, France is internationally recognized for its fashion, cuisine, art,
and cinema.

 Understanding French culture and traditions can help you better understand your
family heritage if you have French ancestors. Discover where you’re from and more
about your ancestors with the help of FamilySearch Discoveries.
 Cultural Variety in France

 French culture was historically shaped by

Celtic, Roman, and Germanic cultures. As
these influences evolved, France became a
patchwork of local communities and customs.
What’s true for one community may not be
true for another. Despite the growing global
culture today, France has made an effort to
preserve the cultures of its smaller
communities.
 1.Language

 As the official language of France, French is the first language of

88% of the population. Even then, most others speak French as a second language.

 However, minority languages flourish in specific regions. For example, eastern

provinces speak German while Flemish is spoken in the northeast and Italian is
spoken in the southeast. Other communities within France speak
several other languages.
 2. Family
 The family has served as the founding unit of French society for generations.
Traditionally, the family structure could include either extended families or nuclear
families. In recent years, that structure has shifted to primarily reflect nuclear families
as well as variations such as single-parent households or civil unions known as PACS.
 3. Religion

 Most French citizens consider themselves to be Christian (primarily Catholic). Historically,

Catholicism played a significant role in shaping French culture and was the state religion until 1789.
In French tradition, kings were even crowned within the Notre-Dame de Reims cathedral until 1825.
 Most of the remaining population today identifies as agnostic or atheist. However, there are also
significant groups of Muslim, Jewish, and Buddhist residents in modern France.
 4. French Values

 The French motto “Liberty, Equality, and Fraternity” reflects the values of French
society. Equality and unity are important to the French. The French also value style
and sophistication, and they take pride in the beauty and artistry of their country.

 Family is also highly valued in French culture. Mealtimes are often shared with family,
and extended-family gatherings and meals are common over the weekend.
 5. French Cuisine
 Meals in France are meant to be enjoyed. Food is made with
great care, and mealtimes are a prime time for socializing.
While French cooking is recognized around the world, there
are many varieties in cooking styles, ingredients, and dishes
from region to region. For example, Normandy cuisine is
known for seafood and cheeses while Burgundy is known for
beef.

 That being said, traditional French cuisine is characterized by

its cheeses, wines, breads, and sauces. Recently, French
cuisine has shifted to reflect lighter fare rather than the more
traditional heavy sauces and complicated preparations.

 Breakfast in French culture is typically light: a French pastry

or bread served with a hot beverage. Lunch and dinner, on the
other hand, are considered to be the main meals of the day.
Formal meals will have four courses: a starter, a salad, a main
course, and a cheese or dessert course.
 6. French Fashion
 Paris is often regarded as the fashion capital
of the world. It is home to several worldwide
brands such as Louis Vuitton and Chanel.
France became a major influencer in fashion
beginning with the reign of Louis XIV in the
1600s. During that time, France became
known for its luxury goods throughout
Europe.

 Today, French style can be described as

sophisticated and fashionable. A typical
outfit may include dresses or suits with long
coats and scarves.
 7. French Art and Media

 The arts are deeply appreciated in French traditions. Hobbies and professions are historically shown deep
respect for the craftsmanship that goes into them. French literature, painting, and cinema are all
historically significant around the world. Works such as Les Misérables or artists such as Monet are some
of the most recognizable in the world.

 Today, art is still highly regarded in France. The Louvre, housed in Paris, is the largest art museum in the
world. If you visit France, you’ll also likely see artists in the streets painting.
  French Traditions and Tips for Traveling
 If you travel to France, understanding these French traditions might help you prepare:

Greetings
 Kissing on the left cheek and then the right cheek is a common greeting for informal
woman-to-man, woman-to-woman, or man-to-woman interactions
 Handshakes are a common greeting for man-to-man interactions or formal settings
 When getting someone’s attention, start by saying “Bonjour Madame/Monsieur”
 Public Behavior

 Patrons bag their own food at grocery stores

 If you speak English, ask someone if they speak English before speaking to them in
English
 It is polite to be formal and reserved, particularly with strangers or acquaintances
 Quiet tones are expected in public
 “Dressing down” is not common in France
 Eating
 Beverages are served at room temperature rather than cold or with ice
 If invited into a French home, it’s customary to bring a small gift such as chocolates,
flowers, or candies
 Appetizers are served with most meals, so don’t fill up before the main dish is served
 To know when to start eating or how to eat certain foods, observe what the host does
 Keep both hands at the table while eating, but keep your elbows off the table

 If you’re ever uncertain how to behave while in France, observe what locals do.
Mimicking the behaviors of French locals will help you remain polite and respectful to
their culture and traditions.

*French traditions and culture reflect the French values of unity, beauty, respect, and family. If you
have French family, which French traditions does your family have.
 Say “bonjour” all the time.
 In France, politeness is very important. And a French person can take it very badly if you don’t say
hello. Really, I assure you.

 I think we say hello much more than in other countries. There are places where it is a custom to say
hello. It’s pretty amazing!

 For example, as soon as you go into a store and there is a receptionist and a few customers, you
say hello.

 If you go to the doctor, the dentist and you enter the waiting room: you say hello.

 If we are in a building and we take the elevator, if we enter the elevator and there is someone, even
if we don’t know him: we say hello.

 Another particularity, generally we do not say hello to every person we meet in the street. On the
other hand, when we are on a hiking trail or a greenway (special path for bikes or pedestrians), we
will say hello every time we meet someone.
 La bise

 The famous French kiss!

 The kiss is a very important French custom. The kiss is a way to say hello by giving one or more
kisses on the cheek.

 We don’t say hello by kissing everyone. It is reserved for family and people close to us.

 Then, another particularity, we do not make the same number of kisses according to the regions.
It’s already complicated to know who we should kiss, but we make it even more complicated,
because we don’t have the same number of kisses.
 Interesting French Culture Facts :
 There are approximately 65 million people living in France today.
 Religions practiced in France include Roman Catholicism, Islam, Protestantism, and Judaism.
 France is well known for being a romantic country with strong emphasis on passion, not only for love
relationships but for food, wine, living well, and less-commercialized pursuits.
 A French meal usually includes bread (long, crusty baguettes are popular), and cheese.
 The French are known for food that requires a lot of preparation such as boeuf bourguignon and coq au vin.
Wine is often used in cooking French dishes.
 The most famous cooking school in the world was founded in France and is called The Cordon Bleu.
 Although most people believe that French restaurants are extremely expensive, but in reality it is possible
to eat very delicious food in France without spending a fortune.
 The French invented the crepe and they are still sold all over the place in France, even at street vendor
carts.
 Art is highly regarded in France and France is known for the art collections in museums in their country.
The most famous art gallery in the world, The Louvre, is located in Paris, France. It is home to the Mona
Lisa and Venus de Milo.
 Many high-end fashion houses are located in Paris. Paris is home to multiple fashion shows that attract
many famous celebrities from around the world.
 Every one of France's 22 regions has their own traditional dress.
 Famous French designers include Chanel, Yves St. Lauren and Coco Chanel.
 88% of those living in France speak French as their first language. Most minorities in France also speak
French as a second language.
 French people tend to be private, polite, and the handshake is the common form of greeting.
 Some French using kissing on the cheek as a greeting. First a kiss is made on the left cheek and then the
right.
 French believe that flowers should only be given in even numbers.
 It is extremely rude to be more than 10 minutes late for a meal without calling to explain the delay.
 Table manners are extremely important to the French, as is the way the table is set.
 When eating fruit in France one is expected to peel and slice it prior to eating.
Tradition in France
 1. Christmas in France is a major annual celebration, as in most countries of the Christian world.
Christmas is celebrated as a public holiday in France on December 25, concurring alongside
other countries. Père Noël, the French Father Christmas.

 Public life on Christmas Day is generally quiet. Post offices, banks, stores, restaurants, cafés and other
businesses are closed. Many people in France put up a Christmas tree, visit a special church service, eat an
elaborate meal and open gifts on Christmas Eve. Other activities include walking in the park, participating in
city life and sharing a meal with family and close friends. In North America, we may be used to hanging
stockings, but in France, the children put out their shoes by the fireplace for Santa to fill with gifts and
candy. The famous French Christmas song Petit Papa Noël sung by a small child, has the sweet little line at
end begging Santa to “remember his little shoe”
 2. BASTILLE DAY

 France celebrates its national day on July 14th, also known as Bastille Day. PM Modi is a Guest of
Honour this year. Outlook explains the importance of Bastille Day and its significance to the
French republic and people.Bastille Day celebrates the storming of the Bastille prison in Paris on
July 14, 1789, a moment of immense cultural and historical significance for the French Republic.
It marks the start of the French Revolution, a pivotal moment in French history. Yet, its real
symbolism and significance lie in the fact that the French Revolution ended l’ancien régime, the
rule of the monarchs.
 3. EASTER

 France celebrates Easter in lots of different ways. It has traditions involving flying bells and giant omelettes
with a little bit of the Easter bunny thrown in for good measure. The bells are flying Traditionally, the
chocolate is brought not by the Easter Bunny but by flying bells. During Easter, as a sign of respect to Jesus
and to commemorate his death, church bells are not rung between Good Friday and Easter Sunday.
Children are told that the bells have flown to Rome. On Easter Sunday morning, the bells return bringing
chocolate for the kids, and so that’s why you’ll find a lot of chocolate bells in the shops – as well as eggs.
Then the bells start ringing, symbolising Christ’s return.
 4. The galette des rois

 The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the
Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside,
it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. The season of
the galette des rois (King Cake) begins on Twelfth Night and ends on Shrove Tuesday. Celebrated on 6
January, Epiphany corresponds to the moment when the baby Jesus is presented to the Three Wise Men,
Melchior, Caspar and Balthazar, who have arrived from the three continents, Asia, Africa and Europe, to
give their gifts. Like many Christian festivals, the date of Epiphany corresponds to what was originally a
pagan festival. In the past, the Romans celebrated Saturnalia, the festival of the winter solstice, at which a
king or queen was chosen for one day, by means of a white or black bean hidden in a cake.
 A traditional French dessert, known as the Bûche de Noël is often served following an abundant Christmas
feast. This delicacy is made of a light sponge cake, rolled and covered in chocolate or coffee buttercream.
This Christmas tradition was the act of burning a rather enormous and very dense log in the hearth of every
home. It was meant to symbolize a new beginning for a new year and any misfortunes were burned in the
flame. The Yule Log was never allowed to burn completely and the remaining pieces were then brought
into the house to bring the family good luck and prosperity. The log was specially selected for the occasion,
originally to mark the winter solstice, and carried in the main room to provide maximum lasting and
reassuring warmth. The ceremony was celebrated by gathering friends and family together to enjoy dinner,
dancing and singing.
 The Basic Methods of French Cooking

 Without a doubt, French cooking is considered the basic method of so much of the cooking in the
Western world. The great chefs of the classic French kitchen, Escoffier, Larousse et al are to be held
responsible for the promotion and acceptance of French being the accepted method. It is the validity
and success of these techniques which have made them so loved and respected and how we ever
managed without them is a wonder.
 Flambéing is a somewhat dangerous technique as it involves
raising the temperature of the ingredients involved (often meat
juices and the basis for sauces) to very, very hot and adding
some form of alcohol (Brandy is a favorite with sauces). At such
a high temperature, the alcohol burns away quickly and it is the
flavors left behind which are imparted to the food.
 Sautéing (the word comes from the French Sauter - to jump)
This is essentially shallow frying where a minimum amount of
hot fat is used to cook foods, the most famous being sauteed
potatoes. The foods are cooked very quickly, literally jumping in
the hot food. This method is used in range-top cooking only.
 Poaching is a gentle way to cook food by simmering in boiling
water to create a tender texture and retain maximum flavor.
Eggs are the most common, however, fish, chicken and often
vegetables can also be poached but not always in water, milk
and or stock can also be used this will again impart flavor the
food.
 Broiling and Grilling are nearly identical because they both
cook an oiled piece of food over (or under if using a stove grill,
not a barbecue) direct, moderately high heat. Using too high a
heat will burn, rather than cook the food, so should be
approached with caution.
 Braising where (usually meat) is seared on high heat then
cooked using a small amount of flavorful liquid to cook food. This
is a great method for cooking cheaper cuts of meat.
 Baking is a dry heat method using an oven to cook food.
MENU AND RECIPES
 Step 1

-Put oven rack in middle position and preheat oven to 450°F.

 Step 2

-Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.

 Step 3

-Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small
bowl with an electric mixer until combined well. Beat in wine until combined well.

 Step 4

-Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

 Step 5

-Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Classic French Coquilles Saint-Jacques
Coquilles Saint-Jacques is most often eaten as a first course or appetizer, but can be used as a delicious seafood entrée.
The recipe features both scallops and mushrooms sautéed in butter with seasonings, then made even richer with a Gruyère
and a breadcrumb topping.
 Ingredients

 1/4 cup all-purpose flour

• 1 cup chopped onion
 3/4 teaspoon kosher salt • 2/3 cup dry white wine
 1/2 teaspoon curry powder • 2 tablespoons Cognac
• 3 tablespoons breadcrumbs
 1/8 teaspoon cayenne pepper
• 2 tablespoons butter, melted
 1 1/2 pounds sea scallops
• 1/3 cup grated Gruyère cheese
 4 tablespoons butter • 1 tablespoon fresh lemon juice

 8 ounces mushrooms, cleaned and sliced

 Steps to Make It

 Gather the ingredients.

 1. In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in
spiced flour mixture.

 2. In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on
both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.

 3. Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to
turn light brown.

 4. Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat
slightly and simmer until sauce has reduced by half.

 5. Remove pan from heat and stir in Cognac and scallops.

 6. Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.

 7. Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place
dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon
juice and serve immediately.
Foie Gras Mousse on Brioche With Apple Wedges
This very simple recipe combines the luxurious fattiness of foie gras with the tartness of apple brandy.

 Ingredients

 8 ounces fresh foie gras, Grade B, cut into 1-inch pieces, vein removed

 1/4 cup Pomme de Vie, apple brandy

 8 ounces (16 tablespoons) unsalted butter, soft, at room temperature

 Salt, to taste

 Freshly ground black pepper, to taste

 1 loaf brioche

 1 apple
 Steps to Make It

 Gather the ingredients.

 1. Heat up a nonstick pan until it is very hot. Add the foie gras and sauté for about 5 minutes. Remove from heat
and let cool.

 2. Put the foie gras into a food processor fitted with the chopping blade. With the processor running at a low
speed, slowly add the brandy and softened butter.

 3. Continue to mix until it is a smooth consistency. Taste and add salt and pepper to your liking.

 4. Put the mixture into a serving bowl. Cover with plastic wrap and chill in the fridge for at least 2 hours.

 5. Cut your brioche into slices, and toast it.

 6. Cut your apple into wedges.

 7. Serve your foie gras with the brioche slices and apple wedges.
 Pissaladière
Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was
usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consisting of a doughy
base that is topped with anchovies, olives, caramelized onions, and fresh herbs.
 Ingredients

 1 pound store-bought or homemade pizza dough

 Olive oil or nonstick spray

 1 (2-ounce) can anchovies packed in olive oil

 1/2 cup milk

 3 tablespoons extra-virgin olive oil, divided

 4 medium onions, thinly sliced (about 4 cups)

 Kosher salt

 19 pitted Niçoise olives

 2 stems fresh thyme

 MAIN COURSE
Ratatouille
More appetizing than the famous Parisian rat, Ratatouille is a thick stew made of tomatoes, bell
peppers, zucchinis, eggplants, onions, and garlic. This summer dish is traditionally served as an
accompaniment to meats, especially grilled or roasted, but the real fans can also eat it alone, as a
vegetable stew. It can also be part of the main course like ratatouille with lamb chops.
 Ingredients • SAUCE
• HERB SEASONING
• 2 tablespoons olive oil
 VEGGIES • 2 tablespoons thinly sliced fresh basil
• 1 medium white onion, diced
 • 1 teaspoon minced garlic
2 eggplants • 4 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
 6 roma tomatoes • 1 red bell pepper, seeded and diced
• 2 teaspoons fresh thyme leaves

• 1 yellow bell pepper, seeded and diced
2 yellow squashes • kosher salt, to taste
• kosher salt, to taste
 2 zucchinis • freshly ground black pepper, to taste
• freshly ground black pepper, to taste
• 4 tablespoons olive oil
• 28 oz crushed tomatoes(795 g)
• 2 tablespoons thinly sliced fresh basil
 Preparation

 1. Preheat the oven for 375˚F (190˚C).

 2. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.

 3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft,
about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then
add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

 4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the
center of the pan. Season with salt and pepper.

 5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the
vegetables.

 6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

 7. Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or
simply microwave to desired temperature.

 Enjoy!
Beef Bourguignon / Boeuf bourguignon
Boeuf bourguignon is essentially a stew made of beef braised in red wine and beef broth. The dish hails
from the Eastern region of France, in Bourgogne.
Previously a peasant dish, it is now a staple in French restaurants and around the world. By turning a
budget cut of meat into great elegant food, this dish showcases the great art of cooking “à la Française”.
It is made of pieces of beef, cooked with mushrooms, garlic, bacon, and onions. The meat is then
tenderized in red wine from Bourgogne for hours, or up to two days. You’ll enjoy this dish with potatoes
and carrots.
 INGREDIENTS

 1 tablespoons extra-virgin olive oil

 6 ounces (170g) bacon, roughly chopped

 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck

steak or stewing beef) cut into 2-inch chunks
• 2 tablespoons fresh parsley, finely
 1 large carrot sliced 1/2-inch thick
chopped (divided)
 1 large white onion, diced • 2 bay leaves
 6 cloves garlic, minced (divided) • 1 pound fresh small white or brown

mushrooms, quartered
1 pinch coarse salt and freshly ground pepper
• 2 tablespoons butter
 2 tablespoons flour
• 2 tablespoons tomato paste
 12 small pearl onions (optional)
• 1 beef bullion cube, crushed
 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for
a milder sauce, use only 2 cups of wine
• 1 teaspoon fresh thyme, finely chopped

 2-3 cups beef stock (if using 2 cups of wine, use 3 cups
beef stock)
 INSTRUCTIONS

 TRADITIONAL OVEN METHOD:

 Preheat oven to 350°F (175°C).

 1. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and
browned. Transfer with a slotted spoon to a large dish and set aside.

 2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the
bacon.

 3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced
garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot;
season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to
brown.

 4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs.
Bring to a simmer on the stove.

 5. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that
the liquid simmers very slowly).

 6. In the last 5 minutes of cooking time, prepare your mushrooms:

 Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant
(about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season
with salt and pepper, if desired. Once they are browned, set aside.

 7. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents
into the colander (you want to collect the sauce only). Discard the herbs

 Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

 8. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

 You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.

 If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until
reduced to the right consistency.

 9. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

 If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

 10. Garnish with parsley and serve with mashed potatoes, rice or noodles.

 To serve the following day, allow the casserole to cool completely, cover and refrigerate.

 The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for
about 10 minutes, basting the meat and vegetables with the sauce.
Frogs’ Legs / Cuisses de Grenouilles
Let’s start this list strong. We introduce to you one of the typical French dishes: frog’s legs. This is a dish from
the South of France and is mostly served hot.
A typical recipe involves sautéing and seasoning them with garlic butter and parsley sauce or with a more
provincial style, in a tomato, garlic, and onion base.
Frogs’ legs can make you think about tiny pieces of poultry with a sweeter taste. The meat is quite delicate
and soft. The dish is a traditional delicacy, don’t miss out!
 Ingredients:

 Frog legs - 1 1/2 to 2 lb

 Salt - 1 tbsp

 Milk - 1 cup

 Black pepper - 1 tbsp

 Flour - 1 cup

 Garlic cloves (sliced very thin) - 3

 Lemon juice - 2 to 3 tbsp

 Clarified butter - 10 tbsp (divided)

 Fresh minced parsley - 2-3 tbsp

 Instructions:

 1. Take the frog legs and soak them in milk. Keep the bowl in the refrigerator for at least an hour. Meanwhile, take another bowl and add salt,
black pepper and flour in it. Mix properly. Chop the garlic and parsley.

 2. Now, take a large frying pan and melt 5 tablespoons of the butter in it. Keep in mind that the pan should be large enough to accommodate
all the frog legs at once. If you don’t have a pan as large, place a baking sheet in the oven and, keep a rack inside. You can store half the fried
frog legs here while you fry the rest.

 3. Set the oven to 180°F. And if you have a large pan, place the baking sheet with the rack set inside next to the stovetop.

 4. Now, take the frog legs and evenly coat them with seasoned flour. Get rid of the excess flour. Transfer the frog legs to the pan with melted
butter and fry on medium-high heat. Make sure to let it cook until it turns golden in color. This should take you about 3 to 5 minutes per side.

 Remember that the flour coating is very delicate. So, if you can help it, try to flip it once.

 5. Once the legs are done, place them on the rack to drain the excess oil.

 6. Now remove the butter in the pan, and using a paper towel, properly clean it. Place it on the stove again and add butter. Heat over medium-
high flame.

 Once the butter gets hot, add the garlic and sauté for about 1 minute. Turn off the flame and add in the lemon juice.

 7. Combine the parsley with the prepared sauce. Assemble the frog legs on individual plates and pour the parsley-sauce mixture over it and
there you have it! Your frog legs are ready to be eaten!
Duck Confit
Duck confit is a classic French preparation that produces silky, tender meat that can be
preserved (what "confit" means in French) for a long period of time, thanks to the protective,
air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.
 Ingredients

 4 duck legs (about 2 1/4 pounds total; 1kg) (see note)

 1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; for table salt, use about half as much by volume
or the same weight

 6 large shallots (12 ounces; 340g), quartered

 1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note)

 6 medium cloves garlic (30g)

 1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped

 10 sprigs fresh thyme

 2 teaspoons (6g) whole black peppercorns

 2 to 4 cups (475 to 950ml) rendered duck fat

 Directions

 1. The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. Combine shallots, onion, garlic, and parsley in food
processor bowl and pulse until finely chopped but not puréed, about 15 pulses.

 2. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer.
Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them
into vegetable mixture. Distribute remaining thyme sprigs and peppercorns over duck legs, followed by the vegetable mixture, spreading it
evenly so legs are well-coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.Alternatively, combine duck
legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until
duck legs are evenly coated on all sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours.

 3. When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). Melt duck fat, either in 3-quart saucier over low
heat or in a microwave-safe bowl in the microwave. Remove duck legs from cure, wiping away as much of the cure mixture as possible before
rinsing legs gently under cold water to remove all seasonings; discard cure. Pat duck legs dry with paper towels, then arrange in single layer in
saucier with duck fat (if using), making sure they are completely submerged in fat. Alternatively, arrange duck legs snugly in a small baking dish
and cover with melted duck fat, making sure legs are fully submerged in fat.

 4. Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Cook until duck is completely tender and meat shows almost no
resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours.

 5. Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Once cool, cover
container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.
 SOUP

Bisque
 This thick, creamy, and rich puréed soup traditionally includes ingredients such as cream,
seafood, cognac or wine, and a combination of spices. The origin of its name is still debated –
some claim that the word refers to a soup that is cooked twice (bis cuits), since the traditional
way of making the soup involves first roasting the shellfish and then simmering them again in
the flavorful broth.
 Another theory suggests it is related to the Bay of Biscay, whose cuisine typically uses spicy
ingredients similar to those used in bisque. Bisque was first mentioned as a shellfish soup in the
17th century, leading food historians to suggest that it was originally a fisherman’s dish that was
designed to get the most flavor out of whatever ingredients were available.
 Today, the most popular version of the dish is lobster bisque, which is made using a long cooking
process designed to make the dish as flavorful as possible.
 INGREDIENTS

 4 Servings

 5-6 tbsp mirepoix (a mix of onion, carrots, and celery, in equal amounts, finely diced)

 105g (7 tbsp) butter

 1.25 L (5 cups + 3 tbsp) consommé or fish stock

 75g (5 tbsp) short-grain rice

 2 small lobsters

 7 tbs dry white wine

 3 tbsp cognac

 salt

 pepper, cayenne pepper

 bouquet garni

 150 ml (1/2 cup + 2 tbsp) crème fraîche

 Preparation:

 Step 1/7

 In a very large pot, sauté mirepoix in 40g (1.4 oz) of butter. Then, add the two small lobsters that you've cut into pieces (for instructions on how to cut up lobsters, check out the
"lobster" tip in the "cooking tips" section of the website), together with salt, pepper, and bouquet garni. Sauté everything until the lobster shells turn red.

 Step 2/7

 In a small ladle, heat up three tablespoons of Cognac, pour that over the lobsters, set alight, and stir well. Next, add seven tablespoons of dry white wine and cook until it's
reduced by two-thirds, then add 150 ml (1/2 cup + 2 tbsp) of consommé and cook carefully for the next ten minutes.

 Step 3/7

 Take the pot off the heat and leave it to cool. Meanwhile, cook rice in 500 ml (2 cups) of consommé.

 Step 4/7

 Once the lobsters have cooled, shell them (for instructions on how to shell the lobsters, check out the "how to shell a lobster" tip in the "cooking tips" section of the website),
finely dice the tail meat, and save for garnishing later.

 Step 5/7

 Pound the shells and purée them with the cooked rice and the cooking liquid from the rice and lobsters. Pass the purée through a fine sieve.

 Step 6/7

 Transfer the purée to a pot, then add the remaining consommé and boil for 5-6 minutes, stirring occasionally.

 Step 7/7

 Let the bisque has cool slightly, then divide between plates. Add a dash of pepper, crème fraîche, and the remaining butter (cut up into dices). To finish, add the diced tail meat.
Serve piping hot.
 Soupe à l’oignon

Even though it originated as a humble peasant dish, French onion soup is nowadays regarded as one of the most prized
dishes of French cuisine. The broth is simple, made merely with caramelized onions and meat stock. However, the soup is
distinguished by croûtes–pieces of crispy baked bread that are placed on top of the soup and are then generously
covered with cheese.
The assembled dish is finished in the oven, allowing the cheese to melt while the top turns into a golden crust. French
onion soup is a dish with a rich history and a very long tradition. The onions have been used since the Roman times, and
a similar soup has been known since the Middle Ages.This French classic has been changed through history, establishing
its final form in the 17th century. It was primarily known as a simple and hearty traditional dish, but in the 1960s, when
French cuisine started to grow in popularity around the world, onion soup became one of its most famous
representatives.Today, it can be found in almost every traditional French restaurant, where it is usually served as a
starter.
 INGREDIENTS

 6 Servings

 250g (8.8 oz) onions

 25g (1 oz) flour

 2 L (2.1 qt) white consommé or water

 bread, sliced and dried

 butter, for sautéing

 PREPARATION

 Step 1/4

 Finely slice the onions and then sauté them in butter until they are softened but translucent.

 Step 2/4

 When nearly sautéed, sprinkle with flour, and stir a couple of times to combine.

 Step 3/4

 Pour in the water or the consommé, then cook for 25 minutes.

 Step 4/4.

 Place a dried slice of bread into each plate or bowl large enough to hold it, then pour over with the soup.
Vichyssoise

 This thick, smooth, and creamy soup is made with leek and potato. According to the original recipe, the
vegetables are boiled with water and puréed, then mixed with milk and light cream, and boiled and puréed
a second time. Heavy cream is added at the end, and the finished soup is chilled in the refrigerator
overnight. Vichyssoise is usually served at room temperature or chilled with a sprinkle of freshly chopped
chives on top. Its freshness and mellow flavor make it the perfect soup to serve during the warm summer
months, either for brunch or a light dinner.
 Ingredients

 8 Servings

 4 tbsp butter

 4 leeks, white and light green parts only, thinly sliced

 1 medium onion, thinly sliced

 5 medium white boiling potatoes (about 2 1⁄4 lbs), peeled and thinly sliced

 4 cups (1 L) water

 salt

 2 cups (500 ml) milk

 2 cups (500 ml) light cream

 1 cup (500 ml) heavy cream

 2 tbsp finely chopped chives

 PREPARATION

 Step 1/7

 Melt the butter in a large pot over medium-low heat. Sauté the sliced leeks and onions for 20 minutes until softened and translucent. Stir occasionally so they don’t burn.

 Step 2/7

 Next, add the potatoes, water, and salt to taste. Set the heat to high, then once boiling, reduce it to medium-low and simmer for 50-60 minutes, stirring now and then.

 Step 3/7

 Pass the soup through a mesh sieve and into a clean bowl, pressing on the solids with a spoon to extract as much as possible.

 Step 4/7

 Pour the soup into a clean pot, then add milk and light cream. Cook over high heat until boiling, then remove and wait for it to cool.

 Step 5/7

 Pass the soup through a fine-mesh sieve, this time, into a clean bowl, pressing on the solids with a spoon to extract as much as possible. Throw away the solids.

 Step 6/7

 Stir the heavy cream into the soup, cover it with cling film, and store it in the refrigerator until chilled. Once chilled, season with salt to taste.

 Step 7/7

 Ladle the soup into bowls, garnish with chives, and serve cold.
Consommé

 Patience is the key element in making consommé — this clear soup can be cooked for up to 5 hours, and some
observation is required to get the perfect result. The preparation starts with placing a piece of fresh meat, chicken, fish,
or game into a large cooking pot filled with water or stock. Additionally, marrow bones can also be used for a richer
taste. Various vegetables, such as onions, carrots, leeks, parsley, and garlic are added, along with egg whites whose role
is to help gather all the impurities on the surface. After bringing all the ingredients to a boil, the consommé is slowly
simmered for 2 to up to 5 hours, depending on if it is prepared with pre-made stock or just water. Stirring is forbidden
during this process, but the surface should be skimmed every now and then. When the cooking is finished, the
consommé is strained through a dense sieve or a cloth. The final result is a crystal-clear soup packed with flavors, which
is usually served at the beginning of a meal, or used as a basis for other soups and dishes. Due to its high gelatin
content, a traditional consommé will turn into a gel when cooled, hence it is a basic ingredient for various aspics.
 INGREDIENTS

 12 Servings • 3-4 big carrots

 Basic Consommé • 2-3 turnips

• 1 parsnip
 2 kg (4.4 lbs) lean beef
• 3-4 leeks, tied in a bundle
 1 ½ beef knuckle with bone • 2 stalks celery
 7 L (7 qt) cold water • 1 medium onion with 1-2
cloves stuck in it
 35g (2 tbsp + 1 tsp) coarse salt
• 1 clove garlic
• 1 sprig thyme
• 1/4 bay leaf (optional)
 Preparation:

 Basic Consommé

 Step 1/5

 Take a long piece of kitchen twine and tie meat and bones. Place into a big stock pot and pour in the water, then bring to a boil over
high heat.

 Step 2/5

 Skim the coagulated albumen from the surface and add salt.

 Step 3/5

 Now, add the vegetables and simmer over low heat for no more than 5 hours.

 Step 4/5

 When the consommé is finished, remove the fat from the surface and strain through a very fine strainer or cloth.

 Step 5/5

 Serve the consommé with various pasta, bread or other garnishings.

 DESSERT
 CRÈME BRULÉE

 Crème brûlée is one of the most popular French desserts of all time, and for good reason. The two
contrasting layers of luscious vanilla cream under a layer of crunchy caramelized sugar are a perfect
marriage. This dessert stands out from all the rest.
 INGREDIENTS

 2 cups heavy cream

 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract)

 6 egg yolks

 ½ cup sugar, plus more for topping

 Heaping ¼ teaspoon salt

 INSTRUCTIONS

 Preheat the oven to 325°F and set an oven rack in the middle position.

 In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape
out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes. (Alternatively, add the vanilla bean paste or vanilla extract.)

 Bring a kettle of water to a boil.

 In a large bowl, whisk the eggs yolks, sugar, and salt until well combined and slightly pale, about 1 minute.

 Over a medium bowl, strain the cream through a fine mesh strainer to remove any bits of the vanilla bean pod (skip this step if using vanilla bean paste
or vanilla extract). Discard the bean pod. Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly. Transfer the
mixture to a bowl with a pour spout or a large measuring cup.

 Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water
from the kettle into the roasting pan to come about halfway up the sides of the custard dishes/ramekins. Carefully transfer the pan to the oven and bake
for 30 to 40 minutes, or until the centers are just set. Carefully remove the pan from the oven and, using tongs or a wide spatula, remove the custards
from the roasting pan. Refrigerate for least 2 hours and up to 3 days (cover them with plastic wrap if making more than a few hours ahead).

 Before serving, sprinkle each custard with 1½ to 2 teaspoons sugar, depending on the size of the custard dish. Use a blowtorch to caramelize the sugar
until it is deeply golden but not burnt. Alternatively, place the custard dishes on a baking sheet and broil 2 to 3 inches from the heat source for a few
minutes, or until the sugar melts and browns (keep a close eye to make sure they don't burn). Let sit for at least 5 minutes or up to 1 hour before
serving.

 Make-Ahead Instructions: The crème brûlées can be made up to 3 days ahead and refrigerated. (Wait until you’re ready to serve to brown the tops.)
CANELÉ

 When it comes to pastries, there is no more “French classic” than cannelés. They come from the Bordeaux
region of France, where they are a regional pride. And rightly so, as they are an absolutely delicious
accompaniment to tea, breakfast or dessert.

 They are surprisingly simple pastries, requiring only the basic ingredients: milk, flour, eggs, butter, sugar and
vanilla. But baking them at high temperatures in fluted pans transforms them from a liquid dough into deep
golden brown treasures flavored with rum and vanilla.
 Ingredients

 2 vanilla beans (preferably Madagascan)

 500 ml milk (cold)

 200 g cane sugar (250 g if you want more sweetness following traditional recipes; I use 200 g)

 100 g all-purpose flour (you can also use bread flour)

 50 g butter (melted)

 2 eggs (large)

 2 egg yolks

 60 ml dark rum

 For the mold coating:

 40 g beeswax

 60 g butter
 Instructions

 Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a
gentle simmer, and then turn off the heat and let sit for two minutes.

 In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined.

 Remove the pods from the milk. Add 1/4 of the hot milk into egg mixture and mix well. Add flour and continue mixing until combined. Then slowly add the
remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way you will avoid lumps and will end up with the perfect
consistency of the batter. (Note: this step is very important. Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect
consistency of your caneles).

 Refrigerate for 24 to 48 hours. This is non-negotiable. The texture and flavor improves dramatically by the second day and third day. So, 24 hour rest is mandatory.
48 hours if you want amazing canele. The batter may be kept in a fridge for up to 4 days. Each time you use the batter, stir it well and work it at least 2 minutes
with a whisk.

 For a smooth, shiny surface that accentuates the dark brown color of the caneles coat the molds with a mix of 40 g beeswax and 60 g butter melted together. For
this, melt the beeswax and butter together, quickly pour the mix into a mold and then back out into the original container. Turn upside down on a cooling rack
with paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.

 Preheat oven to 550F. Fill the molds with batter to 3/8 inch (1 cm) from the top. Place on a foil lined backing sheet and bake the caneles at 550F for 10 minutes.
Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes. Every oven is different, so your baking times may need
to be adjusted.

 Remove caneles from the oven. Quickly remove caneles from the molds and place on a cooling rack upside down. Caneles usually slide right out of their molds,
but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.

 Let cool for 2 hours at room temperature. Caneles must be eaten on the day they are baked.
CRÊPES

 Pancakes are very popular not only in France, but also in other countries! Why? It is a versatile dessert that
requires simple ingredients. Every year, on February 2nd, we celebrate Crêpe Day. On this day, almost every
French family takes the time to eat crepes. These thin French crepes can be served with just about any
topping.

• Ingredients
• 1 cup all-purpose flour
• 1 teaspoon white sugar
• ¼ teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter,
melted
 Directions

 Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric
mixer. Beat in flour mixture until smooth; stir in melted butter.

 Lightly grease a griddle or frying pan; heat over medium-high heat.

 Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Immediately
rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the
bottom has turned light brown, 1 to 2 minutes. Shake the pan or loosen with a spatula; turn or flip it over
and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter.
TROPÉZIENNE PIE

 This pie is not a typical pie. A tarte tropézienne is more like a donut baked and filled with custard. The cake-
like part of the pie is made of brioche dough. It is therefore not necessarily sweetened. The pastry cream is
of course sweetened, making it a dessert of sorts, although the French eat this pie as a snack or pick-me-up
in the afternoon.
 Ingredients

 For the cake • For the filling

 2 1/2 teaspoons active dry yeast

• 1 1/2 cups (360 milliliters) whole milk
• 4 large egg yolks
 1/3 cup (80 milliliters) warm whole milk (see yeast
package for exact temperature) • 1/3 cup (67 grams) sugar
 2 cups (272 grams) all-purpose flour • 1/4 cup (32 grams) cornstarch

 3 tablespoons sugar
• 1 pinch fine sea salt


• 1 tablespoon pure vanilla extract or 1 tablespoon orange-
2 large eggs, at room temperature, lightly beaten
flower water, plus 1 teaspoon pure vanilla extract
 1/2 teaspoon fine sea salt
• 3/4 stick (6 tablespoons; 3 ounces; 85 grams) unsalted
 2 teaspoons dark rum or kirsch (optional) butter, cut into bits, at room temperature


• 1/4 cup (60 milliliters) very cold heavy cream
1 teaspoon pure vanilla extract
• 1 large egg, for glazing
 7 tablespoons (3 1/2 ounces; 99 grams) unsalted
butter, at room temperature • 1 dash pearl sugar or crushed sugar cubes for finishing
 Directions

 To make the cake: Put the yeast in a small bowl and pour over the warm milk. Allow the yeast to stand for a couple of minutes, until it’s fully dissolved; it might or might not bubble.

 Put the flour and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed to blend the dry ingredients, then scrape in the yeast mixture and beat just to
distribute it; you’ll have a shaggy mix. Keep the mixer spinning on low and add the eggs in a slow stream, then beat in the salt, rum or kirsch, if you’re using it, and vanilla. Increase the
mixer speed to medium and beat, scraping down the bowl occasionally, for 5 to 8 minutes. The dough will start off rough and pockmarked, then it will pull into strands as the mixer spins
and, finally, it will be smooth and form a ball.

 Check the butter—you want it to be soft but not oily. If it’s not soft, smear it across a work surface with the heel of your hand. Up the mixer speed to medium-high and toss in the pieces of
butter a couple at a time. Keep mixing after the last bit of butter goes in until you’ve got a dough that forms a ball around the paddle, another 8 to 10 minutes.

 Turn the dough out into a large bowl, then cup your fingers under the dough, lifting it and letting it slap down into the bowl again as you work your way around the bowl; when you’ve come
full circle, you should have a nice, smooth, somewhat flattened ball of dough. Cover the bowl tightly with plastic film and put it in a warm place (70° to 75° F) until it rises to approximately
double its original volume, 2 to 3 hours.

 When the dough has risen, deflate it, using that same lift-and-drop method, cover the bowl tightly again and put it in the freezer for 30 minutes to arrest the dough’s development. Then
transfer it to the refrigerator and chill for another 2 hours. (The dough can be refrigerated for up to 2 days.)

 About an hour before you’re ready to bake, line a baking sheet with parchment paper or a silicone baking mat. Remove the bowl from the refrigerator and turn the dough out onto a lightly
floured work surface. Gently pat the dough down, lightly flour the top and roll it into a 10-inch circle. Don’t worry about it being exactly 10 inches; concentrate on getting it round and
almost that diameter, or smaller. Slide the dough onto the baking sheet, cover with a piece of plastic film -- don’t press down on it -- and let the dough rest in a warm place for 1 hour.

 Meanwhile, make the filling: Bring the milk to a boil in a medium saucepan.

 Whisk the yolks, sugar, cornstarch and salt together in a medium bowl. Whisking constantly, drizzle in one quarter of the hot milk. When the yolks are warm, add the rest of the milk in a
steadier stream. Pour the mixture into the pan, return the pan to medium heat and, whisking vigorously, bring back to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, making sure to
get your whisk into the corners of the pan. Scrape the pastry cream into a bowl, add the vanilla and allow it to sit for 10 minutes at room temperature.

 Add the bits of butter to the pastry cream a couple pieces at a time, whisking to incorporate. Press a piece of plastic film against the surface of the cream and chill for at least 2 hours, or, to
speed up the chilling, put the bowl in a larger bowl filled with ice cubes and cold water and whisk until cold, then refrigerate until ready to fill the cake. (You can make the pastry cream up
to 3 days ahead and keep it well covered in the refrigerator.)
 To bake the cake: About 20 minutes before you’re ready to bake, center a rack in the oven and preheat the oven to 400 degrees F. Lightly
beat the egg and add a splash of cold water to it. Brush the top of the dough with the egg wash and sprinkle over the pearl or crushed
sugar, patting it down lightly so that it sticks. Be generous with the sugar -- you want to pretty much cover the top.

 Slide the baking sheet into the oven and immediately turn the oven temperature down to 350° F. Bake the cake for 20 to 25 minutes,
rotating the sheet after 10 minutes, or until it is golden brown on both the top and bottom. Transfer the cake to a cooling rack and let it
come to room temperature.

 When you’re ready to fill the cake, whip the heavy cream until it holds firm peaks.

 Remove the pastry cream from the refrigerator and whisk to loosen it. Stir a little of the whipped cream into the pastry cream, then fold in
the rest of the whipped cream with a flexible spatula.

 To finish the cake: Using a long serrated knife and a very gentle sawing motion, cut the cake horizontally in half(ish) -- it’s good to have the
bottom layer a little thicker than the top. Put the bottom layer on a cake plate. Spread the filling over it, leaving a slim border bare, and
replace the top of the cake, jiggling it slightly to settle it into the cream. Chill the cake for at least 1 hour, or for up to 8 hours. The filling
needs to set in the refrigerator and the cake should be served cold.

 Serving: In Saint-Tropez, the cake is sometimes a dessert, sometimes a pick-me-up and, if it’s bought as a miniature from a pâtisserie in
town, sometimes a snack. Since it comes from a town once known for its wild and crazy ways, it’s not surprising that there are no real rules.

 Storing: You can make the pastry cream up to 3 days ahead and refrigerate it, and you can keep the brioche dough in the refrigerator for 1
day before you bake it. Once cut and filled, the cake can be kept in the refrigerator, away from foods with strong odors, for about 8 hours,
or you can wrap it airtight and freeze it for up to 2 months. Defrost, still wrapped, in the refrigerator overnight.
THANK YOU FOR LISTENING!!!

PRESENTED BY:
ARZAGA, MARIA ANGELIE
BAYONA, TRISHIA JEAN
CABRILLOS, KRIZA MAE
CHARITA, MELANIE
ESPINA, CHARLOTE