Learning goals: 1  Students recognise the differences between cool and hot burning. 2  Students understand how the concept of a fire triangle can be used to communicate the elements needed to create and sustain fire. 3  Students understand the main steps and safety considerations required in designing a fire demonstration.
Foie Gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate..... Truffles or Truffes in France, are a group of valuable and highly sought-after, edible underground fungi.
Bouillabaisse with rouille. Photo Â© Blue moon in her eyes / Flickr. Bouillabaisse (pronounced BOOL-yuh-bayz or bool-yuh-BAYZ) is a classic French fish soup from the Mediterranean region of Provence. provenÃ§en the traditional method of serving bouillabaisse, the broth is presented in a bowl, along with toast rounds garnished with a sauce called rouille (which is similar to aioli), with the fish and seafood presented on a separate platter. Modern bouillabaisse is served with all the ingredients together in a single bowl.