From 100 to 135 according to the size of the potato

The main types of foods that are eaten in France are bread, as in baguettes, croissants, pain noir ( black bread ) , and they also consume alot of cheese. The cheeses are very condimented cheeses.

meat is translated 'la viande' in French

No,french fries were originally from Belgium.

The name 'french fries' doesn't refer to their country of origin, but is an American term referring to the french word for how they are cut. That being "julienne".

France has many desserts, some include souffles, tarts, crepes, clafoutis, savarins, mousses, frangipane, custards, chocolate, charlottes, cremes and cakes.

Wines and oil

The French people use much the same cooking methods as the rest of the developed world; there's little obvious difference between the kitchen of a good cook in France, the UK, the US, most of Europe, and so on.

Yorkshire pudding.

Qu'est-ce que vous voulez pour que votre plat principal

Well wine, cheese, and mushrooms are three of there biggest exports, crop wise.

Breakfast- * Generally a croissant or fruit, but some french do you have toast * They will generally have juice or coffee Lunch- * Lunch really varies, but they do eat a lot of fruit * A baggute is common * Any drink * Hot food is served in schools Dinner- * A very big meal * Will always have meat and vegetable, all served at the same time * The french spend a lot of time on sauces, so its okay to clean these up with bread * Any drink I got all this from a French exchange student so its slightly specific to the area they are from.(Burgandy) ---- For breakfast the french people traditionally have either a croissants or a fresh bagguette in jam or a or pain au chocolat or pain au raisin with jam as well. For a drink they usually have an americano or an expresso.

A croque-madame is a croque-monsieur (grilled ham and cheese sandwich) with a fried egg on top.

I know the french do celebrate this, Heres a paragraph I dug up on it enjoy

If you will be in Paris this Easter, there are a few things to remember. First of all, as it is a holiday many shops and restaurants will be closed for the day. Some will remain closed the following day as well (Easter Monday). Be sure to call before arriving at a restaurant, as you don't want to be standing outside a locked door.

The windows of the Parisian patisseries and chocolatiers are like works of art at Easter. The beautiful cellophane wrapped eggs, the white, milk and dark chocolate chicks. The Easter bells. Easter bells? Yes, Easter bells. You see, in France, there is no Easter bunny. Instead, they have the "Cloches de Pâques" or Easter bells. These are the bells that fly across France, dropping chocolates and treats in the grass, under trees and in the bushes. When the children hear the church bells on Easter morning, that is their signal that the Easter bells have passed and they run out looking for their Easter goodies.

French church bells remain silent from the Thursday before Easter until Easter morning. The French Easter tradition is that the church bells fly to the Vatican in Rome, returning to France in time for the Easter celebration, depositing chocolates and eggs all over the gardens of French children. That's to sad they don't have Easter bunnys though : )

No I don't think so, but pig intestines are eaten by some people. The dish is named "tripes" or "andouillette".

There is a recipe from Morocco which uses 'tripes de mouton' called 'tkalia', that is eaten on the first day of 'Aïd' (see the overblog of cooking by btissam).

Andouillette is also made by mixing together veal and pork intestines.

You're in luck, it's the same word -- unique :)

The first French cookbooks written in the middle ages.

A five course menu is as following...

Appetizer course

soup course

Salad course

main (meat) course

Desert

Also a "course" that can be added is the apertif. While not strictly considered a "course", it is the "after dinner" drink that evolved into the cocktail party.

This menu is standard for a formal dinner party, which should last at least an hour to an hour and a half. Seeing that this menu is rather long, it is no wonder that the Victorian dinner party was a major event.

The appetizer course is NOT eaten as finger food, it is a "nibble" of a meat or vegetable dish that is served on it's own plate. It is enjoying a resurgence in fine dining.

August Escoffier is often considered, but the true father of French cuisine as we know it today is Fredinand Point.

La choucroute is a regional specialty from the Alsace region, and from the neighbouring region of Germany where the recipe is known as sauer-kraut.

You can - but you shouldn't.

Once food ~ particularly meat ~ has been thawed out, it should be cooked as soon as possible. Refreezing thawed food is always advised against by food suppliers. Once you cook it, you could freeze it then.

Some famous meals are the gateau baltu cake of Picadie and the Amiens duck pate. They also make very good champagne in Picardie!

Filet Mignon is the American term for the steak cut from the thin end of the tapered tenderloin muscle of beef. There is approximately 2-3 pounds of this cut on each side of the carcass, so approx 5 pounds in total.

The thicker end of the muscle is easier to make look presentable on the plate and is usually cut into steaks about 1 inch thick and is best cooked 'rare' and left to rest for about 5 minutes before plating up.

The words 'Filet Mignon' come from the French language and translate to 'cute fillet' in English but in France a Filet Mignon on a menu would actually be pork, not beef.

To smoke fumer No smoking defense de fumer smoke( the noun) la fumee

La tour d'argent, l'Auberge de l'III, Les deux magots, La closerie des lilas, Taillevent, L'Ambroisie, Grand vefour, Meurice, Le Pressoir, Le Trou Gascon, La marée, Les Muses, L'espadon, Le Montparnasse 25...

Escargot is made of snails, it is a french delicassy.