Food questions about provincial France
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Le Trou Normand (Normand hole drink Calvados) | Normandy
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| Dieppoise (addition of mussels) | Normandy
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| Fete a Cochon (Feast of the pig slaughter) | Normandy
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| A la Normande (addition of cream) | Normandy
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| Graisse Normande (Cooking w/ pork & kidney fat, vegetable & herb essence, salt, pepper) | Normandy
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| Confiture de lait (caramel sauce) | Normandy
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| Culinary profile: Seafood Dairy Apples | Normandy
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| Pres Sales (salt marsh sheep) | Normandy
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| Andouille (Tripe sausage) | Normandy
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| Demoiselles De Cherbourg (lobster) | Normandy
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| Crevettes Gris (shrimp) | Normandy
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| Caieu (Giant Mussel) | Normandy
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| Poularde (clam) | Normandy
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| Homard (lobster) | Normandy
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| Camembert | Normandy
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| Livarot | Normandy
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| Pont L'Eveque | Normandy
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| Neutchatel | Normandy
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| Sole Normande (poached sole, mussels, shrimp, mushrooms, cream) | Normandy
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| Matelote a la Normand (fish stew, cider, butter, cream) | Normandy
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| Poulet Vallee D'Auge (roasted chicken, cream, calvados) | Normandy
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| Canard alla Rouennaise (rare duck breast, liver, shallots, red wine) | Normandy
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| Omelette de la Mere Poularde (cream, butter) | Normandy
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| Omelette a la Normand (apples, cream, calvados) | Normandy
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| Tripe a la mode Caen (Tripe Stew) | Normandy
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| Benedictine (Herbal liqueur) | Normandy
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| Calvados (apple brandy) | Normandy
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| Pommeau (grape juice and calvados) | Normandy
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| Cider (sweet, dry, sparkling) | Normandy
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| Culinary Profile: Sea Dairy Produce | Brittany
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| a la brettone (with white beans - whole or puree) | Brittany
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| Guerande Salt (sea salt) | Brittany
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| Crepes (buckwheat or wheat. Sweet or savory.) | Brittany
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| Oyster (Huitres - Belon & Portugaise) | Brittany
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| Salted Butter | Brittany
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| Le Floron (wheat, rye & buckwheat bread) | Brittany
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| Homard a I' Americaine (lobster, tomatoes, onion, shallots, garlic, parsley) | Brittany
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| Cotriade (white fish, potato, onion stew) | Brittany
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| Gateau Breton (butter cake filled with preserves) | Brittany
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| Kouign Amann (bread, butter, sugar cake) | Brittany
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| Culinary Profile: "Garden of France" | Touraine
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| Charcuterie (refers to all types of meat products) | Touraine
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| Boudin Blanc (Breast of chicken sausage) | Touraine
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| Vinagraie de Vin D'Orleans (white vinegar) | Touraine
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| Cerneaux au Verjus (green walnuts steeped in green grape juice and chervil) | Touraine
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| Chou Vert (green cabbage) | Touraine
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| Gros Damas (plums) | Touraine
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| Vineuil (white asparagus) | Touraine
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| Belles de Louvre (green asparagus) | Touraine
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| Anjou Pear | Touraine
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| Chasselas (table grapes) | Touraine
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| Champignon de Paris (white mushroom) | Touraine
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| Andouillette (Tripe sausage) | Touraine
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| Gudgeon (tiny whole fish) | Touraine
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| Chevre (AOC goat cheese) | Touraine
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| Cabichou (Poitu goat cheese) | Touraine
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| Coq au Vin (Chicken in Chinon Red wine, mushrooms, bacon and pearl onion) | Touraine
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| Sang de Poulet Aux Oignons (chicken fricasse with blood and onion) | Touraine
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| Jambon de Volaille (Stuffed boneless chicken leg, cooked in wine, served cold) | Touraine
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| Beurre Blanc (emulsified butter sauce made with acid shallot reduction) | Touraine
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| Rillettes (Shredded braised pork, served cold) | Touraine
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| Fricassee (White meat, salted, floured, sauteed, but not browned) | Touraine
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| Matelote a la Tourangelle (Eel stew, onions, butter, Marc, Chinon wine) | Touraine
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| Friture (fried Gudgeon) | Touraine
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| Chaudree (Fish stew with white wine onions, butter, garlic, spices) | Touraine
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| Potee a la Tete de Porc (Pigs head cut with seas salt and vinegar) | Touraine
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| Fressure Vendeen (braised pork lungs, liver, spleen and blood, served cold) | Touraine
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| Tarte Tatin (inverted apple tart) | Touraine
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| Pithiviers (puff pastry) | Touraine
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| Cremets (cream cheese with sugar) | Touraine
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| Macarons (Meringue cookie) | Touraine
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| Pralines (nut and caramel powder) | Touraine
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| Torteau Frommage (Goat cheese cake) | Touraine
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| Culinary Profile: Mustard Beef Wine Cream | Burgundy
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| Dijon Mustard (ancient condiment) | Burgundy
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| Morvan Ham (air dried ham) | Burgundy
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| Meurette (staple spicy red wine sauce thickened with butter and flour) | Burgundy
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| Saupiquet (Staple white wine cream sauce seasoned with herbs, garlic, shallots, vinegar and juniper) | Burgundy
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| Sauce Nantua (crayfish bechamel) | Burgundy
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| a la bourguignonne (with pearl onions, mushrooms, bacon, red wine) | Burgundy
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| a la lyonaisse (with onions) | Burgundy
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| a la dijonaisse (with mustard) | Burgundy
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| Vichy water (mineral water) | Burgundy
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| Mousseron (brown gold mushroom) | Burgundy
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| Charollais Beef | Burgundy
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| Poulet de Bresse (chicken) | Burgundy
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| Ecrevisse (fresh water crayfish) | Burgundy
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| Chaource (round whole cow's) | Burgundy
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| Citeaux (Yellow-red rind) | Burgundy
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| Saint Florentin (White cow's) | Burgundy
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| Epoisse (Yellow-orange cow's) | Burgundy
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| Morbier Pressed cow's) | Burgundy
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| Vacherin (Creamy cow's) | Burgundy
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| Comte (Fruity cow's) | Burgundy
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| Canciollotte (Skimmed cow's) | Burgundy
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| Escargots de Bourgogne (snails with shallots, garlic, parsley, butter, salt and pepper) | Burgundy
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| Cuisse de Grenouilles (frogs legs) | Burgundy
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| Boeuf a la Bourguignonne (Beef cooked in red wine, pearl onions, mushroom & bacon) | Burgundy
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| Pauchouse (Fish stew made with white wine, onions, garlic, cream) | Burgundy
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| Jambon persille (Terrine of ham with white wine parsley jelly) | Burgundy
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| Oeufs a la Dijonaise (hard cooked deviled-like egg with mustard, cream, shallots, herbs, vinegar) | Burgundy
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| Pommes de terre (Fried boiled potatoes combined with fried onions) | Burgundy
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| Quennelles (poached fish dumplings) | Burgundy
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| Creme de Cassis (black currant brandy) | Burgundy
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| Kir (White wine and Crème de Cassis) | Burgundy
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| Marc de Bourgogne (grape brandy) | Burgundy
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| Ratafia (Marc and grape juice) | Burgundy
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| Pain D'Epices (Honey spiced bread) | Burgundy
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| Pets de nonne (Beignets) | Burgundy
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| Gougere (Choux paste with Gruyere) | Burgundy
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| Anis de Flavigny (Tiny egg shaped anise candy) | Burgundy
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| Rigodon (Fruit and walnut custard) | Burgundy
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| Cassissines (Currant flavored sweets) | Burgundy
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| Maitfaim (cross between cake and a crepe) | Burgundy
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| Galette (lemony flat bread) | Burgundy
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| Culinary Profile: Foie Gras, Truffles, Confit, Cepes, Walnuts | Bordeaux (SW1)
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| Foie Gras (fattened goose liver) | Bordeaux (SW1)
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| Black Truffles (Perigord) | Bordeaux (SW1)
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| Cepes (mushrooms) | Bordeaux (SW1)
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| Black walnuts | Bordeaux (SW1)
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| Confit (herbed and spiced pork, game, bird, rabbit braised in fat and stored) | Bordeaux (SW1)
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| a la Bordelaise (Bordeaux with shallots, Mirepoix and white wine, add cepes, garnish potato artichokes) | Bordeaux (SW1)
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| Gavage (forced feeding of goose) | Bordeaux (SW1)
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| Ortolans (tiny bird) | Bordeaux (SW1)
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| Agneau de Pauillac (lamb) | Bordeaux (SW1)
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| Lamproie (eel) | Bordeaux (SW1)
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| Cabecou (goat cheese) | Bordeaux (SW1)
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| Faire Chabrol (add a glass of red wine to last of a soup dish) | Bordeaux (SW1)
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| Mouclade (mussels cooked in cread, white wine, shallots added egg yolks) | Bordeaux (SW1)
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| Pourriture Noble (rotting of grapes on vine for sauternes) | Bordeaux (SW1)
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| Cognac (twice distilled blended grape brandy) | Bordeaux (SW1)
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| Charentes (grape juice and cognac) | Bordeaux (SW1)
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| Culinary Profile: Peppers and Sea | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Cassoulet (White bean dish with meats added) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Piment d 'Espelette (native pepper to France) pepper (Basque), | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Bayonne Ham (cured salted ham) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Loulinka (garlic sausage) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Sauce Bernaise (small Hollandaise with tarragon) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| a la Languedocienne (garnish of tomatoes, eggplant and cepes) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Aillade (aioli) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Brandade (emulsion of salt cod, olive oil, cream and garlic) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Agen Prunes (glazed prunes filled with plum cream, armagnac and vanilla) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Roquefort (blue cheese) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Piperade (Tomatoes, Onion, green and red Chiles and egg) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Poule au pot (Stuffed boiled chicken) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Garbure (vegetable stew with bacon, ham or confit) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Broyo (Cornmeal mush similar to polenta) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Beurre de Gascogne (Goose or duck fat mixed with garlic) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Ttoro (Fish stew made with fish, mussels, garlic, tomatoes and peppers) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Chipirones (Cooked squid) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Ouliat (onion, garlic and egg yolk soup) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Cousinette (chickory, chard, sorrel and leek soup) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Estouffat (red wine and armagnac marinated beef, ham and chocolate) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Tripotchka (Blood pudding made with veal, paprika, nutmeg and parsley) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Tielles (Little pies filled with mussels, squid and anchovey) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Omlette Gascogne (Omlette with diced ham, goose fat, garlic and parsley) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Palombe (Wild dove cooked in paper boxes) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Armagnac (once distilled single grape brandy) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Floc de Gascogne (wine and armagnac) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Perrier (mineral water) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Pastiza (round butter cake, with cherries and cream) | (Guyerre, Bearn, Languedoc, Basque - SW2)
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| Culinary Profile: Olives,Olive Oil,Garlic,Tomatoes | Provence
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| Truffles of Provence | Provence
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| a la provencale (with tomato and garlic) | Provence
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| Sauce a la Provencale (chopped onions, garlic and tomatoes cooked in olive oil) | Provence
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| Herbs de Provence (combination of 3 or 4 herbs, thyme, rosemary, plus) | Provence
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| Barigoule (mushroom) | Provence
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| Mesclun (9 kinds of lettuce) | Provence
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| Blette (Swiss Chard) | Provence
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| Melon de Cavaillon (cantaloupe) | Provence
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| Rouille (hot pepper sauce served with bouillabaise) | Provence
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| Aioli (butter of provence, mayonaisse with minced garlic) | Provence
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| Ratatouille (stewed eggplant, zucchini, onions, peppeers tomatoes, garlic and olive oil) | Provence
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| Bouillabaise (saffron flavored fish stew, rascasse fish, served woth rouille) | Provence
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| Grand Aioli (meal time for fasting; aioli surrounded by dried cod, periwinkles, olives, lamb) | Provence
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| Bourride (Fish and vegetable stew served with Aioli) | Provence
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| Anchoiade (mashed salted anchovies, garlic and olive oil) | Provence
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| Bagna Cauda (Raw vegetables dipped in hot anchovey sauce) | Provence
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| Tapenade (Mixture of preserved black olives, with garlic, olive oil, anchovy and capers) | Provence
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| Soupe au Pistou (vegetable soup with basil, pesto, gruyere) | Provence
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| Salad Nicoise (Composed salad of tomatoes, lettuce, hard cooked eggs, ) | Provence
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| Pan Bagnat (Soaked bread with oil oil, stuffed with anchovy, onion, black olives) | Provence
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| Pied-Paquets (stuffed sheeps feet with tripe) | Provence
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| Pissaladiere (Pizza pie with onions, gruyere, olives anchovies) | Provence
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| Socca (Chick pea flour pancake) | Provence
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| Fleur de Courgette (zucchini flower, stuffed, battered and fried) | Provence
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| A la Barigoule (artichoke hearts stuffed with mushroom, sausage, bacon) | Provence
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| Pastis (anise flavored liquer) | Provence
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| Nougat (Almond honey candy) | Provence
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| Berlingot (hard candies from fruit syrup) | Provence
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| Calissons d'Aix (Sugar coated diamond shaped candy) | Provence
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| Culinary Profile: None | Savoy - Dauphiny
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| Tete de Moine (mushroom) | Savoy - Dauphiny
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| Fiaise des Bois (strawberries) | Savoy - Dauphiny
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| Noix (walnuts) | Savoy - Dauphiny
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| Marrons (chestnuts) | Savoy - Dauphiny
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| a la dauphinoise (with potatoes) | Savoy - Dauphiny
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| a la savoyarde (with potatoes) | Savoy - Dauphiny
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| gratin (designates a crust) | Savoy - Dauphiny
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| Cardoon (artichoke like vegetable) | Savoy - Dauphiny
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| Miel (honey) | Savoy - Dauphiny
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| a la grenobloise (Garnish of noisette butter with capers) | Savoy - Dauphiny
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| a la limousin (garnish of cabbage braise with chestnuts) | Savoy - Dauphiny
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| Le Puy (lentils) | Savoy - Dauphiny
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| Limousin Cattle | Savoy - Dauphiny
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| omble chevalier (artic char) | Savoy - Dauphiny
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| Grives (little bird that tastes of juniper) | Savoy - Dauphiny
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| Reblochon Uncooked pressed cow's) | Savoy - Dauphiny
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| Tomme de Savoie (Large round cow's) | Savoy - Dauphiny
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| Cantel (Very large cow's) | Savoy - Dauphiny
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| St Necrtaire (Small round soft cow's) | Savoy - Dauphiny
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| Blue D'Auvergne (Roquefort like cow's) | Savoy - Dauphiny
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| Fourme D'ambert (Tall, cylyndrical blue cow's) | Savoy - Dauphiny
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| Pommes de Terre Dauphinoise (thinly sliced potatoes mixed with milk, nutmeg, beaten egg) | Savoy - Dauphiny
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| Pommes de Terre Savoryarde (thinly sliced potatoes mixed with stock, nutmeg, beaten egg) | Savoy - Dauphiny
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| Omelette a la Savoyarde (sliced potatoes fried in butter with gruyere) | Savoy - Dauphiny
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| Farcon (sweetened white potato baked in an oven) | Savoy - Dauphiny
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| Lievre a la royale (Hare stuffed with liver, heart, lungs, goose foie gras, pork fat, bread crumbs) | Savoy - Dauphiny
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| Soup au choux (cabbage soup) | Savoy - Dauphiny
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| Tripoux (tripe stuffed sheep feet) | Savoy - Dauphiny
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| Tourte a la viande (chopped pork and veal in pastry) | Savoy - Dauphiny
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| Oeufs a l'auvergnate (poached egg served on cabbage cooked in lard) | Savoy - Dauphiny
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| Potee (cabbage soup with pork meat, turnips, leeks, potatoes) | Savoy - Dauphiny
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| Truffado (potatoes fried in lard season with garlic and cheese) | Savoy - Dauphiny
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| Algot (mashed potatoes, garlic and cheese) | Savoy - Dauphiny
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| Chartreuse (Herb liqueur) | Savoy - Dauphiny
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| Kirsh (Cherry Brandy) | Savoy - Dauphiny
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| Evian (mineral water) | Savoy - Dauphiny
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| pogne (a pastry with eitehr fruit or squash) | Savoy - Dauphiny
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| Biscuit de Savoy (separates sponge cake) | Savoy - Dauphiny
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| Clafouti (cherry tart) | Savoy - Dauphiny
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| Crottin de Chavignol (Round) | Touraine
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| Le Pouligny St. Pierre (Pyramid) | Touraine
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| Le Selles Sur Cher (Cone) | Touraine
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
craigmcyr
Popular Culinary Arts sets