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GASTROMIE
Elena Carvajal
Lucia Martínez
Nadia Vegué
Carmen de la Cruz
Aitana García
INDEX
●Introduction
●Plats typiques
●Recette
●Desserts
●Cuisiniers
Introduction
La cuisine française ,au moyen Âge a vu le développement de somptueux
banquets qui ont porté la gastronomie française à un niveau supérieur,
avec une nourriture décorée et fortement assaisonnée par des chefs tels
que Guillaume Tirel .
Avec la Révolution française, les habitudes ont cependant été
modifiées avec une utilisation moins systématique des épices et avec
le développement de l'utilisation des herbes aromatiques et de
techniques raffinées, à commencer par François Pierre de La
Varenne et par d'autres dignitaires de Napoléon Bonaparte, comme
Marie-Antoine Carême.
PLATS TYPIQUES
Quiche Lorraine Crêpes ou galettes Coq au vin
RatatoilleCassouletTarte tatin
Recette
1 tasse de lait
Farine de blé 1 tasse
1 1oeuf
1 cuillère à café de sucre de
2 cuillère à soupe d'extrait de vanille
2 cuillère à soupe de beurre fondu
Pour commencer avec la préparation de nos
crêpes versezdans un conteneur l´oeuf , le
beurre fondu , le lait et le sucre . Fouettez tous
les ingrédients jusqu'à homogénéité.
Maintenant , ajoutez la farine en remuant
constamment et progressivement.
Ensuite, mettez à chauffer une poêle avec un peu
de beurre pour que crêpes sucrées collent ne pas
ensemble.
Lorsque la crêpe est remplie de petites bulles
vous devez la tourner le attentivement .
DESSERTS
Bûche de Noel Mousse
MacaronFar Breton
Cuisiniers
Pierre Gagnaire Alain Ducasse
Guy SavoyMichel Bras

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La gastronomie

  • 1. GASTROMIE Elena Carvajal Lucia Martínez Nadia Vegué Carmen de la Cruz Aitana García
  • 3. Introduction La cuisine française ,au moyen Âge a vu le développement de somptueux banquets qui ont porté la gastronomie française à un niveau supérieur, avec une nourriture décorée et fortement assaisonnée par des chefs tels que Guillaume Tirel . Avec la Révolution française, les habitudes ont cependant été modifiées avec une utilisation moins systématique des épices et avec le développement de l'utilisation des herbes aromatiques et de techniques raffinées, à commencer par François Pierre de La Varenne et par d'autres dignitaires de Napoléon Bonaparte, comme Marie-Antoine Carême.
  • 4. PLATS TYPIQUES Quiche Lorraine Crêpes ou galettes Coq au vin RatatoilleCassouletTarte tatin
  • 5. Recette 1 tasse de lait Farine de blé 1 tasse 1 1oeuf 1 cuillère à café de sucre de 2 cuillère à soupe d'extrait de vanille 2 cuillère à soupe de beurre fondu Pour commencer avec la préparation de nos crêpes versezdans un conteneur l´oeuf , le beurre fondu , le lait et le sucre . Fouettez tous les ingrédients jusqu'à homogénéité. Maintenant , ajoutez la farine en remuant constamment et progressivement. Ensuite, mettez à chauffer une poêle avec un peu de beurre pour que crêpes sucrées collent ne pas ensemble. Lorsque la crêpe est remplie de petites bulles vous devez la tourner le attentivement .
  • 6. DESSERTS Bûche de Noel Mousse MacaronFar Breton
  • 7. Cuisiniers Pierre Gagnaire Alain Ducasse Guy SavoyMichel Bras