On The Subject Of French Food

Nancy asks…
What website can offer me a great supply of French food, chocolate, and beverages that I may order?
I need to know a few websites that people use (maybe students in US from France) to buy delicacies (all sorts of foods and chocolates) from France or even Quebec. Just a website similar to the Korean (HMART) where Korean students obtain their home country foods. Kind of like an online French grocery store that is trusted???
Thanks a lot.

Stewart McIntosh answers:
TLC Beatrice International Sells French Food Distribution Business To Groupe Casino

Robert asks…
Any not expensive french food made up of grains ?
Please list me any not expensive french food and DRINKS that could have been eaten during the 18th~19th century.Thanks!

Stewart McIntosh answers:
Bread.

Paul asks…
What traditional French food for a picnic in Paris?
I’m feeding a French guy with classic French taste for his birthday, I want the food items and wine/champagne to compliment each other, I want to serve courses in the proper french order, I want it to be high class and very frenchy. . . also, any ideas specific to regions in the south west of France?

Stewart McIntosh answers:
Classic Picnic Basket:
Whether you’re enjoying the first rays of summer sunlight in the city or bundling up against the cold and hiking your favorite mountain path, a picnic lunch is always welcome. Chose fresh foods, best quality ingredients, and dishes that can be eaten chilled for the most enjoyable take-along feast.
Add French Flair:
Pan Bagnat is a scrumptious seafood sandwich that tastes best a few hours after it has been prepared, making it a perfect choice for a picnic.
Recipe:
Prep Time: 2 hours, 10 minutes
Ingredients:
2 cloves garlic, pressed
1/3 cup olive oil
1 baguette
12oz oil-packed white albacore tuna, drained
1/3 cup red onion, sliced paper-thin
2 tablespoons capers
2 tablespoons red wine vinegar
Tomato slices
Preparation:
In a small bowl, mix the garlic and olive oil. Split the baguette lengthwise and brush the cut surfaces with a thin layer of the garlic oil. In a medium bowl, mix the tuna, red onion, capers, red wine vinegar, and just enough garlic oil to make the mixture a tuna salad consistency. Line the baguette with the tomato slices and tuna salad. Wrap the sandwich tightly and chill for several hours before serving.
Makes 6 servings.
Crudités with Lemon Oil can be assembled the night before an outing.
Recipe:
Prep Time: 10 minutes
Ingredients:
¼ cup lemon-infused olive oil
1 sprig thyme
4 cups assorted raw vegetables, washed
½ teaspoon salt
Preparation:
In a small saucepan, heat oil and thyme over very low heat for 2 minutes. Remove oil from heat and allow it to cool. Remove thyme and discard. Toss infused oil with vegetables and salt and chill for 8 hours before serving.
Makes 8 servings.
Then packed into the picnic basket along with a carton of fragrant, homemade Rosemary Almonds.
Recipe:
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
3 tablespoons butter
2 teaspoons dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 cups raw almonds
Preparation:
Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
Makes 4 servings.
Salad:
Salads are a great, versatile item to pack; they can be sophisticated or rustic, and they travel well.
Cucumber Salad
Red Pepper bean Salad
Bastille Day Fruit Salad
Dessert:
Choose a dessert that doesn’t melt and is sturdy or can be packed in a protective container for transporting it from the kitchen to the great outdoors.
Calissons with Meringue
Cherry Quatre Quarts Cake
Corsican Mendiant au Chocolat Blanc
Finish with the Basics:
Complete your extravagant meal with imported cheeses, a chilled bottle of sparkling water or wine, a fresh, crusty baguette, and a few squares of premium chocolate to melt on your tongue after your outdoor indulgence.

Lisa asks…
What are the French food choices and eating/serving habits?
Hi (=
Any information about the french food choices and eating/serving habits
would be a HUGE help. Thank you so much
Carrie

Stewart McIntosh answers:
Found this info for you, have a look at the links as its way too much info to paste:
For most people in France, the day begins with breakfast, which is known as le petit déjeuner. This usually consists of coffee or hot chocolate which is drunk from a bowl, and pehaps a freshly-baked croissant which is made of a flaky, butter-based pastry or bread. Pain au chocolat is similar but has a chocolate filling. Lunch is traditionally a leisurely affair, and can have several courses. The first course, or hors d’oeuvre, is often a salad, or in winter a bowl of soup. A main dish of meat or fish follows, and the meal ends with cheese, fruit, or sometimes a dessert. At around four o’clock, children who have just returned from school might have some bread with jam or chocolate, and a glass of milk. This afternoon snack is known as le goûter. For many French people, the evening meal is a time for the whole family to gather together and talk about their day. Again, this often consists of several courses (depending on how big lunch was), and for the adults, might be accompanied by a glass or two of wine.
L’Apéritif is a national custom in France, which involves setting aside half an hour or so before a meal to share a drink, nibbles, and conversation with family, friends, neighbours, or colleagues. It is a firmly established social activity which is enjoyed by people of all ages, and which forms an important part of home life, of public and private celebrations, and of café and restaurant culture.
And French food is pretty food. Even when the meal is simple, it is elegantly presented.
This is “peasant” food in its purest form — made from native vegetables, fruits, herbs, local cheeses, fresh milk and cream, freshly baked breads. This vast array of high-quality ingredients defines French food. French cooking is the ultimate in”herby” cooking (as opposed to spicy). From sultry bay leaves to aromatic lavender, herbs further define French cuisine. The list is endless — basil, tarragon, rosemary, fennel, chives, savory, oregano, chervil, thyme, sage, parsley, marjoram, etc.
The French are also experts at using foods to their full potential. A cow is not simply steak and ribs. It is brains, pancreas, kidneys, and much more. A pig, similarly, becomes pigs feet, smoked ham, and saucisson (sausage). Goose parts include the delicacy foie gras (liver) as well as an integral part of cassoulet (multi-meat and bean stew). Forests are foraged for les truffes (truffles), mushrooms, and wild boar. Oceans, lakes, and rivers provide fish, mussels, eel, and shellfish. And there is more — rabbit, frogs legs and snails…
French people consider eating well a necessary part of their birthright. Although eating habits have changed over the last couple decades, primarily as the result of the introduction of fast food, the French way of eating remains steadfast.
Meals are an important part of French leisure activity. Meals are more about culture and tradition than simply food or drink. They are about relaxing, good conversation, friends, and family.
Breakfasts are small — often une baguette (long, skinny French bread) or croissant (flaky horn-shaped pastry) with butter and jam, accompanied by cafe au lait (coffee with milk).
The leisurely mid-day meal has traditionally been the largest meal. It is typically a family meal that involves multiple courses designed in harmony. It is not about excess or extravagance.
The first course is meant to “whet” the appetite. It is called the hors d’oeuvre (appetizer), although different what what Americans think of as “finger food.” It can be sausage, pate, raw vegetables (crudites), soup, or even sardines.
The second or main course (les plats) might be a seafood stew, fried steak, or a tart filled with tomatoes, sausage, and olives — depending, of course, on the region seasonal ingredients. Simple salads of tender greens tossed with oil and vinegar, are served to refresh the palate following the main course, And finally, cheese and fruit to finish.
The evening family meal is smaller, but not necessarily less elaborate. The main course can include fish, roasted chicken, or lamb stew, all served with vegetables. This course can be preceded by complementary soups, salads, or egg dishes. Cheese and fruit follow as well.
Http://www.gencircles.com/clubs/world/france/messages/read/149
http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_France
http://www.french-at-a-touch.com/Gourmet/gourmet.htm
http://www.discoverfrance.net/France/Food/DF_cuisine.shtml
http://www.enjoyfrance.com/content/view/43/36/
http://gofrance.about.com/od/culture/a/tablemanners.htm

Mary asks…
Do you think French food is the best food in the world?
I seem to love French food. Why is that and do you think it’s the best food in the world too?

Stewart McIntosh answers:
I do not think it’s the best food in the world. I’d prefer a nice continental or Italian meal any night of the week over French.
Except, of course,
Bread
Eclairs
Brioche
French Toast
Macarones
Oh heck, most of their pastries.
I’m just not into snails, monkey brains, horse meat and that type of thing.
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