法国旅游景点简介英文版法国旅游景点简介英文版图片 _{$tag}

一、法国旅行简介？法国全称法兰西共和国，法兰克在日耳曼语中意即“勇敢的、自由的”，这是罗马帝国时代对法国人祖先的赞誉。法国是欧洲浪漫的中心，它的悠久历史、具有丰富文化内涵的名胜古迹及乡野风光吸引着世界各地的旅游者。风情万种的花都巴黎，美丽迷人的蓝色海岸，盛开着熏衣草的普罗旺斯，美酒飘香的波尔多，都是令人神往的旅游胜地。法国有20多处风景名胜被联合国列入世界文化和自然遗产：以卢浮宫和巴黎圣母院为中心的巴黎塞纳河滨、凡尔赛宫、枫丹白露宫、香波堡等。首都巴黎素有“世界花都”之称。这座美丽的城市不仅是法国的政治、文化、经济中心，而且是著名的旅游胜地。巴黎有70多座博物馆，众多的名胜古迹、教堂广场，值得细细品味。
面积：55.16万平方公里。语言：法语。宗教：主要是天主教，其次是新教、东正教、伊斯兰教和犹太教等。位置：位于欧洲大陆的西端，其南到赤道、北至北极的距离大约相等。时差：比北京时间晚7小时。首都：巴黎。国歌：《马赛曲》。货币：欧元（纸钞面额有500、200、100、50、20、10、5欧元；硬币则分为2欧元、1欧元和50、20、10、5、2、1欧分）。国花：香根鸢尾花。国鸟：公鸡，象征勇敢和顽强。电压：200-230伏特，50循环交流电。紧急电话：24小时救护车15、警察17、消防局18 。
二、法国餐桌礼仪英文版？never discuss money or religion over dinner. Going Dutch is considered “the height of unsophistication”.餐桌上不要讨论金钱或宗教信仰问题。在法国人眼中，AA制会被视作极其不通世故的。
三、朴彩英简介英文版？【法国旅游景点简介英文版法国旅游景点简介英文版图片】朴彩英（Roseanne Park，1997年2月11日-），出生于新西兰奥克兰，澳籍韩裔女歌手，女子演唱组合BLACKPINK成员。
她曾出演SBS电视台音乐节目《人气歌谣》，公开出道舞台，先后随组合发行专辑《SQUARE TWO》《SQUARE UP》《KILL THIS LOVE》等，其有着修长的身材与强烈的霸气气场，在舞台上拥有精湛的舞技，并从中展现出她强烈的Girl Crush魅力。2020年12月27日，随组合举办“THE SHOW”线上演唱会。
四、法国美食英文简介？France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country’s culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label “Appélation d’Origine Contr?lée” (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It’s a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog’s legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog’s legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It’s a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Proven?al cuisine are olive oil, garlic and herbes de Provence. Among the typical proven?al dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Ni?oise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Proven?al cuisine also revolves around fresh seafood. Marseille’s specialty, la Bouillabaisse (seafood bouillon) and Ancho?ade (sauce made of anchovies, olive oil, garlic) are two of the main Proven?al specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose’s liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy’s cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

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