The Crème de la Crème of French Food Quiz

Answer: Ewe

Roquefort, pronounced 'rock-a-for', is made from the milk of the Lacaune sheep. They graze predominately in limestone areas of France, which dictates the grass and wild flowers that grow there and which in turn influences the flavour of the milk.
Roquefort is soft and crumbly; rather like Feta, but it's a blue cheese with a very distinctive character due to the unique way in which it is matured.

Answer: Aveyron

Only cheese matured in the Cambalou caves, situated near the town of Roquefort-sur-Soulzon, is allowed, by European law, to bear the name Roquefort.
'Penicillium roqueforti', the mould which gives Roquefort its distinctive flavour, is found in the cave's soil. Traditionally cheese makers left bread in the caves until the mould had consumed it and then the bread was powered.
Now the mould can be produced in laboratories and added to the curd or injected through the rind.
The labyrinth of high vaulted caves, with fleurines (natural ventilation shafts) is open all year round for visitors
For a quick salad just mix lettuce leaves (lambs lettuce works the best), walnuts and crumbled Roquefort. It is delicious!

Answer: Brittany

Brittany's mild climate, comparable to Cornwall in the U.K, is perfect for growing vegetables that find many areas of France too cold too hot or just too dry.
Brittany grows (approx) 65% of French artichokes, 70% of cauliflowers and 70% of shallots.

Answer: Cancale

Known as the oyster capital of Brittany, Cancale is a small fishing port 15 kilometres east of St Malo and overlooking the 'Baie du Mont St Michel'.
The indigenous oyster 'huître plate' or 'ostrea edulis' is on the brink of extinction, so the most commonly harvested oyster now is a Japanese variety 'crassostrea gigas'.
Don't forget to visit the Musée des Huitres (museum of oysters).

Answer: Pork, garlic, wine and a variety of herbs

The perfect French sausage for Cassoulet (stews or casseroles in English). I was surprised to find that several websites (not French ones!) described it as a small sausage in length. Around here it's sold in 2 kilo rings and that's just the supermarkets.

The Butchers always seems to want to sell me 2 kilometres of the stuff! Lazy man's (fontenille's) Cassoulet: fry Toulouse sausages, lardons (bacon bits), onions and garlic; add a can of haricot blanc or lentil préparées (lentils with spices and sometimes duck or goose fat); add any other vegetables (or just a large tin of tomatoes) and simmer until you cannot resist the smell.

Answer: liver

Foie gras, literally fat liver, is the liver of a goose or duck that has been specially fattened by 'gavage', a process regulated by French law. This force feeding has led many animal welfare organisations to regard production as cruel to the animals and many countries have laws banning force feeding or the sale of foie gras.

Answer: cow's cheese

Époisses de Bourgogne is a cow's cheese made in the town of Époisses.
The rind is washed in the local brandy. Napoleon is alleged to have had a particular taste for the cheese and several gourmets have referred to it as the "king of all cheeses" as has Roquefort and several other cheeses. Guess it depends on taste!

Answer: Small servings of more than one dish

Déguster is French for 'to taste' and a tasting menu is small servings of multiple dishes. A great way to discover new foods.

Answer: A table or place setting

It basically means cover; a place setting with plates, glasses, flatware (cutlery) and tablecloth.
A razor clam is a 'couteau' and also means knife, a bittersweet chocolate is a 'couverture' and an air-conditioning unit is a `dispositif climatique de climatisation`.

Answer: all of these

Oseille is sorrel, a tangy tasting herb.
Soupe à l'oseille - cream of sorrel soup.
Escalope de saumon grillé à l'oseille - Grilled fillet of salmon with sorrel butter sauce.
Filet de truite grillée sauce à l'oseille - Grilled fillet of trout with sorrel sauce.
I hope you've enjoyed this quiz or at least the recipes!