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A short presentation about the gastronomy in Savoy, France. University of Greenwich, Business School 2009/2010, Postgraduate ERASMUS Program, Term 1, English for Academic Purpose 6 Course (EAP6)
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The Frenchs guys…
Presents…
PlanHistoryLocal ProductsLocal MealsTasting foods
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History
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History
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Local ProductsCheese
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“Reblochon”French Cheese
Alps – “High Savoy”Thônes TownObtained AOC title
“Reblochon”Cow’s milk
AbondanceTarentaiseMontbéliarde
“Tome of Savoy”Skim milk
Low fat content
Matured
“Emmental of Savoy”Medium-hard cheeseLarge holesTo be aged
4 months8 months14 months
Local ProductsCooked Meats
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LP – Cooked Meats The “saucisson”
LP – Cooked Meats
The“Jambon”
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Local Meals
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“Tartiflette”Valley of Aravis
Reblochon’s Home
Launched in 1980’sIncrease sales of cheese
The Recipe!PotatoesOignonBaconFresh creamApremont WineReblochon
“Fondue”Swiss communal dish
Shared at the table!
The Recipe!Mixed Cheese
Comté savoyardBeaufortEmmental
Abymes WineCrusty Bread
Are you hungry ?Fasten your seat belt !
Tasting foodsenjoy !
Thank you !
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