The euro is the money they use in France and some other countries in Europe. Click here to see what the euros look like, up close. You can click the right arrow to see different pictures. Look carefully at the pictures so you can answer the questions about the euro.
In this picture, the top bill is the old euro bill and the bottom is one that was just printed in 2014. This is the front side.
Here are the same two bills on the back side, and a bag of euro coins.
We are on summer vacation, les vacances d’été until September. While we’re on our break, I’ve changed the website a little bit. Everything should be in the regular places, but it looks a little different than when you left in June. I hope everyone is enjoying summer!
Now that we have talked about Des Specialités Françaises, I’ve put together some recipes for you to try to make them at home. These are just some suggestions for how to make each dish. There are many, many recipes available that have a lot of different options. These are the simplest recipes I could find with easy to find ingredients.
Read through these recipes and watch the videos.
1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla (optional)
Mix all ingredients together and let sit at room temperature. Heat a frying pan and add a touch of butter. Pour a small amount of batter onto the pan and tilt the pan around until it coats the pan. Cook about 2 min on medium-high heat and flip to cook the other side until brown. Put whatever you’d like in them and enjoy!
Watch how to prepare des crêpes by clicking below.
Une Soupe à l’Oignon
4 T. butter
1 t. salt
2 large red and 2 large sweet onions
48 oz. chicken broth
14 oz. beef broth
1/2 cup red wine
1 tablespoon worcestershire sauce
parsley, time, bayleaf in a bundle
1 tablespoon balsamic vinegar
1 baguette in slices
slices of Gruyère or Swiss cheese
slices of Asiago or Mozzarella cheese
Melt butter and add salt and onions. Cook until onions are caramelized, about 20 min. Add broth, wine and worcestershire sauce. Add herb bundle and simmer 20 min. Remove herbs. Turn heat to low. Add balsamic vinegar and season to taste. Cover and keep warm while toasting bread. Ladle soup into bowls, add a slice on top of of each bowl of soup, add cheese to the top, place under the broiler until cheese is melted and enjoy!
Watch how to make it below.
Des Esgargots Bourgignon
Preheat oven to 425 degrees
1 stick butter, softened
1 tablespoon minced shallots
1 tablespoon and a half minced garlic
1/4 cup parsley
black pepper and salt to taste
Mix all ingredients except snails. Rinse snails well. PLace snails in shells or little dishes. Place the butter mixture on top. Bake 10 minutes.
Watch how to prepare des escargots below!
Preheat oven to 425.
2 cups half and half
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
mozarella cheese and jarlsberg cheese
Whisk eggs and half and half together. Add seasonings. Place cheese in pie plate. Pour egg mixture over the cheese. Add any other ingredients you would like in your quiche. Bake 15 minutes. Reduce heat to 350 and bake another 25 minutes. Filling should be firm. Let quiche rest.