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What type of fondue is a fondue savoyarde?
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How much does La Savoyarde weigh?
18835 kilos
What is the name of the bell in the tower of the basilique du Sacré-Cœuer?
Savoyarde !
What is the name of the bell in Basilique du Sacré-coeur?
La Savoyarde
What is a well known dish in the Alps?
Alpine cheese being a specialty, several cheese dishes are very popular in France and elsewhere:The fondue savoyarde (cheese fondue)The raclette (melted slices of raclette cheese over potatoes), from the Swiss AlpsThe tartiflette (baked dish of potatoes and reblochon cheese)
What is the Sacre Coeur and what colour is it?
On top of the Butte Montmartre stands, like a huge white stone wedding-cake dominating the North of Paris, the Basilica of the Sacred Heart. A basilica is an enormous church, usually a place of pilgrimage, which isn't actually a cathedral because no Bishop has his throne there. This one is newer than it looks. It was built as an 'Act of National Repentance' after France declared, fought and lost the Franco-Prussian war in 1870, and it was finished in 1919, when the provinces of Alsace and Lorraine, taken into Germany in 1870, were returned to France. I think it's impressive but ugly; other people have other opinions. To reach the entrance you can spend a metro ticket on the Funicular railway that climbs the hill, or you can walk up the 400 steps. Once inside, another 300 steps will take you up to the dome, where you're nearly as high as the Eiffel Tower. This, however, is a fairly pointless activity, since even from the bottom step the view over Paris is stunning. Get there, if you can, at dusk; watch the sun set and the lights come on. You'll never forget it. Behind the church is the bell-tower, in which hangs La Savoyarde, one of the world's largest bells. It weighs 19 tonnes. Also at the top of the hill you'll find a reservoir for the drinking-water of Paris and the old village Church of Saint-Pierre, which is charming.For pictures, see www,grenfell-banks.com/montmartre.htm
Chamonix?
Chamonix, France, is considered by many people around the world to be one of the best resorts on the planet for alpine sports. Some of the finest skiers and mountain athletes come here, attracting by its beauty and challenging slopes. In fact, Chamonix is best known for being the venue for the first winter Olympics in 1924. This commune is located in south-eastern France, in the Rhone-Alpes Region. It has a steady population of about 10,000 people. Apart from it’s reputation as a top ski resort, frantic shopping in numerous specialty stores may be the next most demanding activity here. The region between Chamonix and Mont Blanc consists of villages and hamlets, the most notable being Les Houches, Les Bossons, and Argentiere. Once a small village, Chamonix still has cobbled streets, although the town center now has many shops and restaurants. Because of its size, about two miles by half-a-mile, it gets quickly crowded during the peak ski seasons, from January to March, then from July to August, although its fast becoming popular year round. Art & Entertainment There is always much to do in Chamonix. Of course, the main attraction is the mountain and the ski area. Then there is the Flegere cable car in the valley’s heart which gives access to the finest high Alpine paths in Europe; the Montenvers train that takes visitors from Chamonix to the Mer de Glace glacier; the specialty shops in the Chamonix Leisure park area like the Cha’Cha’Cha; and the local bars like the Bar National that has a strong international atmosphere. There are also numerous activities available here in the various parks: boat flying, swing giant, electric motorcycles, adventure parks, chair lifts, summer sleds, trampolines, toboggans, slides, and so on. Ultimately, Chamonix is a family place where people come to have a good time shopping, dining, playing, sauntering around, and skiing or mountain climbing. Food and drink Savoyarde Specialties, regional dishes of meat, cheese, fondues, and raclette, can be found in several restaurants. They can be found in the heart of the town centre, La Caleche, also called La Maison des Specialties; on Place Blamat, close to the Casion is La Monchu; and in cosy, intimate restaurants like Le Bivouac and Le Bergerie. Further up the valley, for year round lunch and dinner meals, there is Hotel Lanchers in Les Praz de Chamonix
France's main food dish?
In less than 12,000 pages, I'll try to list a few and the region of origin:Paris: Steak-frites (beef steak and French fries)Burgundy: Pot-au-feu (beef shank and brisket boiled with vegetables broth), bœuf bourguignon (beef in sauce), fondue bourguignonne (meat fondue)Massif central: potée auvergnate (pork meat, sausage, cabbage and potatoes in broth), aligot (potato mash with melted fresh cheese curd)Alsace: Choucroute (sauerkraut with pork and potatoes in white wine), quiche lorraine (quiche with lardons, eggs, milk and cheese)Savoy: Fondue savoyarde (cheese fondue), raclette (melted cheese with potatoes and cured ham), gratin savoyard or dauphinois (potato gratin, with cream or broth)South-West: Cassoulet (beans, duck confit, pork sausage), magret de canard (fattened duck breast), lapin aux pruneaux (rabbit with prunes)Provence: Aïoli (raw vegetables and sometimes cooked fish, served separately with a strong garlic mayonnaise), bouillabaisse (fish stew), daube (beef stew in sauce)North: Carbonade (a Flemish dish of beef cubes cooked in porter beer and onions)Other regions or national dishes:Dindonneau (young turkey, whole rolled roast, or in cubes and sauce)The traditional Sunday rôti (beef roast) with haricots (green beans)Petit-salé aux lentilles (salted pork with lentils)Blanquette de veau (veal in sauce with rice)Couscous (couscous served with merguez, a lamb sausage, chicken, lots of mediterranean vegetables and red hot pepper sauce, from the former Arabian colonies)Lapin à la moutarde (rabbit in mustard sauce)Civet (rabbit or hare in a sauce of red wine, mushrooms and onions)Gigot d'agneau (lamb roast with flageoletbeans)Hachis parmentier (cottage pie)Poule au pot (hen boiled with vegetables in broth)Coq au vin (male medium aged chicken cooked in red wine)Caille aux raisins (quail stuffed with grapes)Boudin aux pommes (black pudding with apples)Many other gratins, such as the endives au gratin(braised endive rolled in a slice of ham, cooked in the oven with béchamelle sauce and cheese) or pasta gratins (using gruyère for the cheese), or gratins of vegetables such as the gratin de chou-fleur (cauliflower)Vegetable tarts such as tarte aux oignons (onion), tarte aux poireaux (leak) or tarte aux blettes (Swiss chard), similar to quiches.Croque-monsieur (grilled sandwich bread, with ham, cheese and béchamelle sauve)A whole meal of pancakes, known as galettes (with buckwheat flour) or crèpes (with wheat flour), filled with savory ingredients in the first part of the meal, then rolled or folded with sweet ones.Moules marinière (mussels in shallots, white wine and cream)Poulet rôti (whole roasted chicken)Paella (a Spanish dish of saffron rice with chicken, chorizo, and crawfish or prawns)Stuffed vegetables such as tomates farcies (tomatoes), also poivrons (bell pepper), courgettes(squash/zucchini) and aubergines (eggplant)Brandade de morue (potato mash with codfish) from PortugalTruite meunière or truite aux amandes (2 dishes of whole trout)Crépinette (sausage meat wrapped in caul fat) and many offal dishesPaupiette de veau (veal crépinette)Coquille St Jacques (whole scallop served in its shell with a gratin)Bouchée à la reine (puff pastry stuffed with meat and mushrooms)The simple omelette that can be cooked with many different ingredientsFish and seafood is extremely popular too, all hypermarkets have a huge fresh fishmonger section. Breaded fish is a given too when you have kids.Most meals feature an entrée (which is French for appetizer), usually a salad of raw vegetables of some sort, sometimes served after the main course if it's a green salad.The linked article is a 2006 poll of French people's favorite dishes (in French).
What are some french dinners?
BaguetteListed in order by size from thinnest to thickest loaf- * Ficelle * Baguette * Flûte * Pain * Pain Poilane (large thick crusted circular loaf) [1] Pot au feu* Steak frites (steak and fries) * Poulet frites(chicken and fries) * Blanquette de veau (blanquette of veal) * Coq au vin (chicken in red wine) * Pot au feu(beef stew with mixed vegetables) * Bouillabaisse (fish soup) * Endives (Belgian endive) * Boudin blanc(Delicate flavored sausage similar to bockwurst) * Foie de veau (calf's liver) * Andouillette (chitterling sausage) * Foie gras (fatty duck or goose liver) [2] A mille-feuille pastry* Mousse au chocolat * Crème Brûlée * Mille-feuilles * Choux à la Crème (cream puffs, see choux pastry) * Tartes aux fruits (fruit tarts) * Religieuse (chocolate éclair shaped to resemble a nun) * Madeleine (a small cake-like cookie) * Tarte Tatin(caramelized apple tart) * Gâteaux (cake) * Éclairs * Profiteroles (baked puff pastries (choux) filled with cream or ice cream) [3] Canned cassoulet and duck confitMany dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets. These products are sometimes endorsed by famous chefs. Below is a list of some of these canned items which are unique to France. * Cassoulet * Choucroute garnie * Duck confit * ** Quiche Lorraine** Potée Lorraine ** Pâté Lorrain A typical choucroute garnie* ** Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) ** Spätzle ** Baeckeoffe ** Kouglof ** Bredela ** Beerawecka ** Mannala ** Tarte flambée ** Baba au rhum * ** Andouillette of Cambrai ** Carbonnade (meat stewed in beer) ** Potjevlesch (four-meat terrine) ** Waterzoï(sweet water fish stew) ** Escavêche (cold terrine of sweet water fish in wine and vinegar) ** Hochepot (four meats stewed with vegetables) ** Flamiche * ** Tripes à la mode de Caen (tripe cooked in cider and calvados) ** Matelote(fish stewed in cider) ** Moules à la crème Normande(mussels cooked with white wine, garlic and cream)[4] ** Tarte Normande (apple tart)[4] ** Terrinée (a baked rice dessert) A sweet crêpe* ** Crêpes ** Far Breton (flan with prunes) ** Kik ar Fars (boiled pork dinner with a kind of dumpling) ** Kouign amann (galette made flaky with high proportion of butter) * ** Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté) ** Andouillettes (sausage made with chitterlings) Gruyère Cheese Gougères.* ** Boeuf Bourguignon (beef stewed in red wine) ** Escargots de Bourgogne (snails baked in their shells with parsley butter) ** Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked) ** Gougère (cheese in choux pastry) ** Pochouse (fish stewed in red wine) tartiflette with ham* ** Raclette (the cheese is melted and served with potatoes, ham and often dried beef) ** Fondue savoyarde(fondue made with cheese and white wine into which cubes of bread are dipped) ** Gratin dauphinois ** Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork) Tomme cheese* ** Tripoux (tripe 'parcels' in a savoury sauce) ** Truffade (potatoes sautéed with garlic and young Tomme cheese) ** Aligot (mashed potatoes blended with young Tomme cheese) ** Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese) ** Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts) * ** Cassoulet (a dish made with beans, sausages and preserved duck or goose) * ** Brandade de morue (puréed salt cod) ** Cargolade (Catalan style of escargot) ** Trinxat (Catalan cabbage and potatoes) ** Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli) ** Rouille de seiche (Similar preparation of squid) ** Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs) Soupe au Pistou* ** Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) ** Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) ** Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce) ** Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) ** Salade Niçoise (varied ingredients, but always black olives, tuna) ** Socca ** Panisses ** Quince cheese ** Pissaladière (an antecedent of the much more popular pizza) An entire foie gras (partly prepared for a terrine).Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)Black Périgord TruffleFrench regional cuisines use locally grown vegetables, such as: * potatoes * haricot verts (A type of French green bean) * carrots * leeks * turnips * aubergine (eggplant) * courgette(zucchini) * Mushrooms, oyster mushrooms, cèpes (porcini) * Truffles (Tuber (genus)) * shallots Common fruits include: * oranges * tomatoes * tangerines * peaches * apricots * apples * pears * plums * cherry * strawberry * raspberry * redcurrant * blackberry * grape * blackcurrant Meats consumed include: * chicken * squab * turkey * duck * goose * foie gras * beef * veal * pork * mutton and lamb * rabbit * quail * horse Eggs are fine quality and often eaten as: * omelette * hard-boiled with mayonnaise * Scrambled plain or haute cuisine preparation Fish and seafood commonly consumed include: * cod * sardines, canned and fresh * tuna, canned and fresh * salmon * trout * mussels * herring * escargot (snails) * oysters * shrimp * calamari * frog's legs Herbs and Seasonings vary by region and include: * fleur de sel * herbes de Provence * tarragon * rosemary * marjoram * lavender * thyme * fennel * sage
