A Taste of France Trivia Quiz

Answer: Camembert

An inhabitant from the village of Camembert reputedly invented the cheese in the 19th century. Marie Harel gave shelter to a monk from Brie, near Paris, during the French Revolution. In return he gave her the 'secret' recipe to make the cheese.

Answer: Carrots

The region of Crécy in northern France is noted for the production of carrots. The area is also famous for its battlefield and the Hundred Years War. The English traditionally ate carrot soup on August 26th, the anniversary of the French defeat at the Battle of Crécy.

Answer: Black diamond

An easy way to use truffle for cooking is to make truffle butter. Shred one ounce of truffle with half a pound of butter and a little salt. This can be refrigerated or put into individual ice cube containers for freezing.

Answer: Lardons

Pork used for lardons is normally cured which will keep it fresh for an extended period of time. The salty, slightly smoky flavour enhances many recipes and can add texture to salads if they are cooked until crispy. Lardons can also be used to brown and cook vegetables, or meats, without leaving the food oily and greasy.

Answer: Cassoulet

Cassoulet dates back to about the 14th century and is named after the 'cassole', a round, deep earthenware pot. Pork, mutton, duck or goose can be used and at least 70% of the recipe should contain white haricot beans. Herbs and juices are included to give flavour.

Answer: Chartreuse

Chartreuse is a green liquor made from wine alcohol, plants and herbs. It was first made as a medicine and distributed in small bottles to villagers surrounding Grenoble in France. It became so popular that a milder recipe was introduced for more widespread distribution.

Answer: Madeleine

The Madeleine originated from the Lorraine region in north eastern France. Genoise cake batter is placed in a specially molded pan in the shape of a shell. Finely ground nuts can be added to the cake batter or lemon zest to give the cake a lemony flavour.

Answer: Frogs legs

Approximately 4,000 tons of frogs legs are eaten each year in France. They are normally imported from Indonesia as the frog is now a protected species in France. The easiest way to cook frogs legs is to lightly coat them with flour before frying in olive oil.

Answer: Egg

Croque Monsieur is a traditional snack that was first recorded during the early 20th century. Thin slices of ham and cheese, typically Gruyere, are inserted between two slices of bread before grilling. A Croque Madame includes a fried egg placed on top of the toasted sandwich.

Answer: Croquembouche

Profiteroles are stacked high into a conical shape using toffee to stick them together. The outside of the cake can be decorated with candied almonds, flowers, chocolates, ribbons and threads of caramel. Two or three profiteroles are served to each guest. The word croquembouche means 'bite in the mouth'.