French Food for Thought Trivia Quiz

Answer: Mushrooms and cream

Morels, or 'Morilles' in French, are mushrooms with a honeycomb shape. Morels are usually harvested in the wild. They are often plentiful in areas after forest fires. Morilles à la crème is often served in layers of toasted brioche bread as an appetiser.

Answer: All answers are correct

The Provençal region is often referred to as the garden of France due to the glorious climate which produces wonderful herbs, fruit and vegetables.
Ratatouille was originally a peasant dish from the area around Nice. The word comes from the French to toss food. The main ingredients are tomato (tomates) eggplant (aubergine), bell peppers (poivron), courgettes (courgettes!), some herbes de Provence, and sometimes basil. All the ingredients are sautéed lightly in olive oil with garlic.
Bouillabaisse is a fish soup. It is often served as a main course with rouille (a spicy mayonnaise) and warm bread.

Order a salade niçoise anywhere along the Riviera and you will get a different dish every time! Heyraud, author of La Cuisine à Nice, wrote in 1903 that "the true salad of that name should contain quartered artichoke hearts, raw peppers and tomatoes, black olives and anchovy fillets. The dressing should be olive oil, vinegar, salt, pepper, mustard and chopped 'fines herbes'" ( parsley, chives, chervil and tarragon).

Answer: Teurgoule

Teurgoule is a cinnamon flavoured rice pudding and a speciality of Normandy. The word Teurgoule comes from the local Normandy dialect "tordre la bouche", literally twist the mouth. Teurgoule is said to have been baked in the local boulangerie's bread oven as it cooled down; although it might have been a tight fit with all the other traditional French dishes cooked in this way!

All the others are made up.

Answer: Snails "Escargots"

The home of the "escargot de Bourgogne" or "Burgundy snail". Supposedly the tastiest because they are raised on grape leaves.
Burgundy also provides the best beef in France and is famous for its boeuf bourguignon. It's also home to Dijon mustard which is used to enhance the flavour of many dishes.

Answer: à la Bourgeoise

A la bourgeoise, means prepared in the family way; typically an informal meal cooked in a similar way to English pot roast with carrots, onions, and diced bacon. In another words a meal in on pot!

Bourg is a small town situated on the banks of the Dordogne, whilst Bourriche is a long wicker basket used for transporting shell fish. Moules et frites ( mussels and chips ), a common fast food at the seaside just as fish and chips are in Britain

Answer: A choux pastry cake filled with confectioner's custard

The Religieuse is a fairly recent invention originating in Paris and can be made as a large cake or small individual cakes. The choux pastry is filled with either chocolate or coffee custard (pastry cream) and topped by a smaller choux pastry also filled. It is then decorated with piped butter cream. The name comes from the homespun robes worn by nuns which the colour of the icing resembles.
They are, in, my opinion one of the most delicious pastries I have ever had the pleasure to eat.

Answer: They are all apples

reinette du Mans: A variety from Sarthe, near Le Mans, where it is nicknamed "De Jaune". Introduced in the nineteenth century.
reinette Clochard: Originally from the Poitou-Charentes region of France. Its name means "tramp apple". Established at the end of the seventeenth century.
Court-Pendu gris: A ancient variety dating from 1400, originally from Montpellier. It gets its name from the short stalk.

Answer: Stuffed cabbage a la mode de Grasse

Emile Zola, who wrote "J'accuse", was often described as a gourmand rather than a gourmet. Auguste Escoffier was a renowned French chef born in 1846, he was the creator of the peach Melba in honour of the Australian singer Nellie Melba.

Answer: Beef Rib steak cooked in rich gravy made from Bordeaux wine, butter, shallots, herbs and bone marrow

A recipe for Entrecôte marchand
Cooking time: 30 minutes



Ingrédients (pour 4 personnes) Ingredients (for 4 people)

* 1 entrecôte de 800g 1-watering 800g
* 4 - 4 shallots
* 1 tablespoon flour
*3 dl good red wine
* 100 g butter
*Salt and pepper



Recette: Recipe:

1. Trim the entrecôte in removing excess fat around the edges
2. Melt the fat in a frying pan on low heat, then cook the entrecôte on high heat for 2 to 3 minutes per side according to his liking. Salt and pepper lightly at the end of cooking, then remove the entrecôte from pan and keep hot.
3. Remove also pieces of fat melt and not throw them away: they provided the necessary fat. The replaced by finely chopped shallots. The make blondir on low heat. Poudrer flour and mix.
4. Drizzle then red wine. Délay and simmer 15 minutes over low heat, stirring occasionally with a wooden spoon. Stir then gradually butter divided into small hazelnuts (pieces Lol!), while continuing to whisk the sauce, and salt and pepper.
5. To serve, have the entrecôte on a hot dish and coat with sauce

I tried to give this recipe in French as well as English but the spell Robut Rufus would not allow it!
Drink advised: cooking wine, SAINT-ÉMILION or COTE RÔTIE.

Answer: Tiramisu

Tiramisu is Italian and comes in as many forms as the French desserts mentioned.
Although it is a relatively new dessert - just google to see how far its spread and changed.

This quiz has been written for my youngest Jennifer Louise - Milk only at the moment but it won't be long before she is enjoying French food!