The French elevated cooking to a culinary art that has influenced the entire world’s cuisine and even the way we talk about food。 French cuisine is extremely diverse， with only the Chinese having similar variety in their food。 This variety is supported by the French passion for good food in all its forms， France’s extraordinary range of different geographies and climates which support the local production of all types of ingredients， and France’s long and varied history。 In many ways， an understanding of the culture of French food and recipes is an understanding of France itself。
Meals range from the very basic， such as the traditional baguette plus cheese plus inexpensive wine， to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours。 Obviously， the latter type of dining is exceptional for most people。 However， it is this more sophisticated dining which is typically found in “French restaurants” outside France， giving many foreigners the mistaken impression that French food is heavy and complicated。 In fact， much of the French cuisine is fairly simple， relying on high quality fresh ingredients and loving preparation rather than complex recipes。
2闻名遐迩的法国美食的表达方式
（1）Escargot法国蜗牛
A preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine。
（2）Foie gras （English version： fat liver） 肥鹅肝Foie gras is a food product made of the liver of a duck or goose that has been specially fattened。 This fattening is typically achieved through gavage （force－feeding） corn， according to French law， though outside of France it is occasionally produced using natural feeding。
（3）Caviar鱼子酱
Caviar is a luxury delicacy， consisting of processed， salted， non－fertilized sturgeon roe。
（4）Truffle松露
Any of various highly prized edible subterranean fungi of the genus Tuber； grow naturally in southwestern Europe。
（5）Oyster牡蛎
Oysters， especially “wild”， are excellent sources of several minerals， including iron， zinc and selenium， which are often low in the modern diet。 They are also an excellent source of Vitamin B12。 Oysters are considered the healthiest when eaten raw on the half shell。
松露、鹅肝、鱼子酱合称法国三宝。三宝之中，最罕见的要数松露，鹅肝和鱼子酱现在已经比较普通，高级一点的西式自助餐里都有鱼子酱和鹅肝酱。法国松露的最大特点是香味浓郁，持久不散，适合与任何食物搭配，只需数片美味便可裹挟整碟菜肴。松露之所以有黑钻之称，是因为它的稀少与难以采集。据说，松露长在山里，像植物，会散发出热气，方圆20厘米内不会结霜。
Key words ＆ Sentences
关键词句全知道
French food is as romantic as French people。 Food in France is like art。 Foie gras is very famous in France。 People often eat it on Christmas Day or on New Year’s Day。 French people like all kinds of cakes， too。
法国食物和法国人一样浪漫。法国食物就像艺术。在法国，鹅肝酱是非常有名的。人们经常在圣诞节或者新年吃鹅肝酱。法国人也喜欢各种各样的蛋糕。
French escargot has been listed in the roll for four famous courses all around the world with shark’s fin， dried scallop and abalone。 It is a kind of healthy diet of rich protein， little fat and a small amount of cholesterol。
法国蜗牛与鱼翅、干贝、鲍鱼并列为世界四大名菜，是一种高蛋白、低脂肪、低胆固醇的健康食物。
It is a tradition to roast the escargot in an oven then eat it with tomatoes。
法国蜗牛的传统吃法是将其在烤箱中烤制后，配上西红柿食用。
Caviar is a luxury delicacy， consisting of processed， salted， non－fertilized sturgeon roe。
鱼子酱是一种珍馐美味，是用盐腌过的未受精的鲟鱼卵加工制成。
Aside from bread and water， the most common accompaniments to a French meal are wine and cheese。
除了面包和水，法国佐餐最常见的搭配物是葡萄酒和奶酪。
Unlike other countries， in France wine is considered a standard part of everyday meals， and is neither expensive nor reserved for special occasions。
和别的国家不同，在法国，葡萄酒被认为是每天佐餐基本的一部分，它既不昂贵，也不会只在一些特别场合喝。
The most famous and successful restaurant guide in France is the Michelin Guide Rouge， which has approximately 50％ market share。
在法国最有名的和最成功的餐馆指南是米其林胭脂指南，拥有大约50％的市场份额。
The award of a single star by the Guide Rouge to a restaurant can add 25％ to its turnover and the loss of a star can mean financial ruin for a restaurant。
胭脂指南中每增加一颗星，餐厅就可以增加25％的营业额，损失一颗星对餐厅来说意味着收入减少。
The French， a nation of gourmets， know that the best food is made from local ingredients， which are fresher and of better quality than items which have been transported long distances。
法国是一个美食民族，它知道最好的食物是由本地原料制成的，因为它们要比那些经过长距离运输的材料有着更好的新鲜度和质量。
Coastal regions （such as Brittany and Normandy， on the northwest coast of France） will favour sea fish and will use it more often and in more varied ways than inland areas。
海岸地区（如布列塔尼和诺曼底，在法国西北海岸）要比内陆地区更偏爱咸水鱼，食用次数及加工方法也会比内陆地区更多些。
Areas where fruit or herbs grow easily， will incorporate these into their local cuisine。
容易生长水果或草药的地区，人们将会把它们纳入到当地的日常饮食中去。
Almost all the famous French dishes are regional specialities， some of which have become popular throughout France （such as Coq au Vin and Foie Gras） while others are mainly enjoyed in the regions in which they originate。
几乎所有著名的法国菜肴都是区域特产，其中一些在整个法国流行（如红酒烩鸡和鹅肝），另一些则主要是在它们的原产地受欢迎。
It is common in much of France to take a two hour break for lunch， with many working parents （particularly in villages and smaller towns） returning home for lunch。
许多法国人花一两个小时吃午餐是很普遍的，许多外出工作的父母（尤其是在乡村和小城镇）都会回家吃午饭。
In fact， much of the French cuisine is fairly simple， relying on high quality fresh ingredients and loving preparation rather than complex recipes。
事实上，大部分的法国烹饪是相当简单，它依靠高质量的新鲜食品材料和爱好制作成，而不是靠复杂的食谱。
A ordinary French meal usually consists of potage， salad， entrée， main dish， cheese and dessert。
法国人一餐饭通常由汤、 生菜，或前菜、主菜、奶酪、点心等组成。
French cuisine is characterized by its extreme diversity。
法国食物以其极致的多样性而闻名。
French people do not stop at the stage of filling the stomach for food。 It is rather a kind of attitude to life， so it is common to spend four to five hours to have a formal meal。
法国人对于食物绝不只是停留于填饱肚子的阶段而已，它更是一种享受生活的态度，因此为享用一顿正式的法国餐花上四五个小时是常有的事。
French food is characterized by wide choices in choosing the ingredient。 It often uses the valuable raw materials， such as escargot， frogs， liver， and black mushroom。
法国菜的突出特点是选料广泛。法国菜常选用稀有的名贵原料，如蜗牛、青蛙、鹅肝、黑蘑菇等。
French food prefers to use beef， veal， lamb， poultry， seafood， vegetable， escargot， truffle， goose liver and caviar。
法国菜在材料的选用方面较偏好牛肉、小牛肉、羊肉、家禽、海鲜、蔬菜、田螺、松露、鹅肝及鱼子酱。