sandwiches. Melted cheese spread on a baguette is often presented as part of a meal. A meal of grilled food (called la raclette ) is sometimes served. Using an open grill, diners melt their own cheese with ham or beef slices, or fry their own egg. The grilled food is accompanied by potatoes. Sometimes diners spear pieces of bread on long-handled forks, and dip the bread into a pot full of melted cheese called la fondue .
The regions of France have varying cuisine: in Brittany (northwestern France), the main dish is crêpes (thin pancakes) with cider; and in the Alsace region (eastern France near Germany), a popular dish is cabbage with pieces of sausage, called la choucroute . The French from the Loire River Valley eat a special dish made of the Lotte fish that can only be found in the Loire River. On the coasts of France seafood is plentiful, including mussels, clams, oysters, shrimp, and squid. The French enjoy escargots (snails) cooked with garlic and butter, roast duck, and rabbit.
Baguette (French Bread)
Ingredients
• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten
Procedure
1. Grease two cookie sheets.
2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.
3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.
4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.
5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.
6. Dip your fist in flour and push your fist into the center of the dough to “punch” it down. Remove from the bowl, and knead 3 or 4 more times.
7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.
8. Carefully slash the top diagonally every few inches with a knife.
9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.
10. Preheat oven to 400°F. Bake loaves for 10 minutes.
11. Lower heat to 350°F and bake 20 more minutes.
Baguette Sandwich
Ingredients
• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)
Procedure
1. Slice the baguette in half lengthwise.
2. Spread one half with mayonnaise or mustard, depending on preference.
3. Arrange sliced cheese and ham over the mayonnaise.
4. Slice the sweet pickles in half, and arrange on ham.
5. Top with sliced tomato and lettuce.
6. Wrap in plastic wrap and carry for lunch away from home.
Serves 1 or 2.

A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).
EPD Photos
Soupe à l’Oignon Gratinée (Onion Soup)
Ingredients
• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper
Procedure
1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
2. Brown the onions for about 5 minutes.
3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
4. Add the wine (if desired) and the water.
5. Add salt and pepper to taste.
6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
7. Simmer for 20 minutes.
8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.
Serves 4.
Croque-Monsieur (Ham and Cheese Sandwich)
Ingredients
• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper
Procedure
1. Preheat oven to 400°F.
2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.
3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.
5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.
6. Bake for 15 minutes, or until the cheese is melted and crusty.
7. Serve on 4 plates. Cut sandwiches into halves or quarters.
Serves 4.

These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.
EPD Photos
Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)
Ingredients
• 1 prepared pie crust
• 4 small pieces of smoked salmon
• 1 small can of little shrimp
• Swiss cheese, grated
• ½ cup sour cream
• 3 eggs
• Salt and pepper
Procedure
1. Preheat oven to 350°F.
2. Beat the eggs until light and fluffy.
3. Add the sour cream and cheese to the eggs and beat again.
4. Poke holes in the bottom of the pie crust with a fork.
5. Cover the bottom of the crust with the salmon. Arrange the shrimp evenly on top of salmon.
6. Pour the egg mixture over the seafood. Bake for 25 minutes.
7. Cut pie into quarters and serve hot with a salad and crusty bread.
Serves 4.
Mousse au Chocolat (Chocolate Mousse)
Packaged instant chocolate mousse mix, simpler to prepare than this traditional recipe, is available at most grocery stores and may be substituted.
Ingredients
• 4 ounces unsweetened cooking chocolate
• 4 eggs, separated
• ½ cup sugar
• 1 cup heavy cream
• Pinch of salt
• Raspberries, strawberries, and ladyfinger cookies as accompaniment
Procedure
1. Melt the chocolate over low heat in a saucepan.
2. Remove from heat, add cream and allow mixture to cool.
3. Separate egg whites from the yolks.
4. Add sugar to the yolks and mix well.
5. Add yolk mixture to chocolate in the saucepan.
6. Add a pinch of salt to egg whites, then beat with an electric mixer until stiff.
7. Stir egg whites gently into chocolate mixture and let cool in the refrigerator for at least 4 hours.
8. To serve, arrange ladyfinger cookies vertically around the mousse.
9. Arrange fresh fruit such as strawberries or raspberries on top. Serve chilled.
Serves 2 to 4.
4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Major French holidays include Christmas (December 25), New Year’s Day (January 1), and Bastille Day (July 14). On Bastille Day, named for the prison that citizens stormed on July 14, 1789, the French celebrate their liberation (freedom) from the monarchy and the beginning of their Republic. There are fireworks, dances, and parties with picnics. Picnics almost always include fromage (cheese), such as Camembert, brie, chevre (goat’s milk cheese), or Roquefort.
Fromage (Cheese Board)
Ingredients
• ¼ to ½ pound of 3 different cheeses: select from Camembert, brie, chevre (goat’s milk), Roquefort (bleu cheese)
• 1 loaf of crusty French bread (or 1 package of crackers)
• Wooden cutting board for cheese
• Basket for bread or crackers
• Cheese knife or paring knife
Procedure
1. Arrange the cheeses on the wooden cutting board.
2. Line the basket with a napkin ( serviette in French), and fill it with crackers or the bread, sliced into thin rounds.
3. Diners will use the knife to cut their own individual slices of cheese. Serve at room temperature.
Serves 12 or more.
For Christmas, the French have large feasts with many courses, which usually end with a Bûche de Noël, or Yule log. This cake is shaped to look like a log of wood because of the traditional French custom of lighting a real log at Christmas. On the first Sunday of January, the Christian holiday, Epiphany, is celebrated, marking the three kings’ visit to the newborn baby Jesus. For this occasion, a special dessert called la galette des rois, is prepared. A small token, either a bean or porcelain toy, is baked inside. Whoever finds the hidden bean or porcelain toy in their piece gets to be king or queen for the day and wear a golden crown. Traditionally, the king (the man who found the bean in his piece of cake) had to pick a queen and present her with a gift. To avoid this obligation, the “king” would sometimes eat the evidence. To solve this problem, in 1874 French bakers began putting collectible porcelain charms in their cakes instead of beans.
Bûche de Noël (Yule Log)
• 4 eggs
• 1 cup sugar
• 3 Tablespoons water
• 1 cup cake flour
• 1½ teaspoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon almond extract
• ½ teaspoon vanilla
• Large jar of seedless jelly (strawberry or raspberry)
• Chocolate frosting, 1 can
• Powdered sugar
• Optional decorations: holly berries and evergreen leaves (fresh or artificial)
Procedure
1. Preheat oven to 400°F.
2. Grease a jelly-roll pan (cookie sheet with a rim all around) and line the bottom with waxed paper. Grease the waxed paper well.
3. Beat the eggs until frothy and pale yellow in a large mixing bowl.
4. Add the sugar and water to the eggs and continue to beat.
5. Mix flour, cornstarch, baking powder, and salt in a separate bowl.
6. Add the flour mixture to egg mixture.
7. Add the vanilla and almond extract.
8. Pour the batter into the prepared pan.
9. Bake for 15 minutes. (Toothpick inserted into the center should come out clean. Do not overbake.)
10. Remove from oven. Cover pan with a clean dishtowel, and turn over to remove cake from pan. Remove pan and carefully peel off the wax paper. (Cake is wrong-side up.) Trim off any crusty edges.
11. Fold one end of towel over short end of cake, and carefully roll cake up inside the towel.
12. Lift the whole roll and place it, seam side down on a cooling rack.
13. Allow to cool completely. Unroll carefully.
14. Coat the cake completely with jelly.
15. Carefully roll the cake back up again, without the towel.
16. Cut a 2-inch slice from one end and cut in half.
17. Attach these pieces to the sides of the cake to resemble branch stubs on a log.
18. Frost the cake “log” with chocolate icing. Drag a fork along the length of the cake, scoring the frosting to resemble bark.
19. Arrange holly berries and evergreen leaves around the cake if desired.
Serves 12 or more.
La Galette des Rois (King’s Cake)
• 1¼ pounds puff pastry (available in the frozen foods section of the supermarket)
• 1 dry bean (such as a dried kidney bean or navy bean)
• 2 eggs
• 7 ounces almond paste
• Paper crown for decoration
Procedure
1. Preheat oven to 425°F.
2. Grease a cookie sheet.
3. Roll out pastry an 8-inch round.
4. Mix 1 egg with the almond paste until smooth and spread evenly onto the pastry.
5. Place the bean anywhere on the filling.
6. Roll out another 8-inch piece of pastry and place it over the almond filling. Press the edges together firmly to seal. Score the top layer lightly with a sharp knife.
7. Beat the other egg lightly and gently brush over the top layer.
8. Bake for 20 minutes. Lower the heat to 400°F, and bake for another 25 minutes.
9. Serve warm, with the crown on top.
Serves 8. The person who finds the bean is designated as the queen or king.
5 MEALTIME CUSTOMS
When entertaining at home, the hosts pride themselves on making mealtime a memorable and positive experience. For everyday lunches and dinners, four courses are typically served: salad, main dish with meat, cheese with bread, and dessert. Bread and water are always served. Special occasions include even more courses such as an appetizer of savory pastries, or other finger foods. This is normally served with an alcoholic beverage, often French wine. Several bottles of wine may be served with the meal. Coffee is also served.
Restaurants in France are generally more formal than those in the United States. It is expected that patrons are there to have a full meal. Wine is ordered by the half or full carafe (a glass container). Waiters are rarely tipped because a fee for service is added to the bill for the meal. Eating out is a social occasion, and is a leisurely activity. It is considered rude to ask to have leftover food wrapped to be taken home. Several fast food restaurants such as Quick (a French version of McDonald’s), and Pizza Hut are available. Sidewalk vendors and cafés or local boulangeries (bakeries) also offer quick.
The typical eating habits of the French include three meals a day, with tea served at 4 p.m. Breakfast often includes a fresh baguette and buttery croissants, sometimes filled with chocolate or almond paste. Coffee, café, is usually very strong; café au lait is coffee served with hot milk. Fresh fruit and yogurt are also common at breakfast. Lunch is the main meal of the day and takes more time to eat than the typical lunch in the United States. For this reason, many businesses are closed between 12 noon and 2 p.m. A school lunch might consist of a baguette filled with cheese, butter, meat, lettuce, and tomato. Dinner usually takes place after eight at night.
6 POLITICS, ECONOMICS, AND NUTRITION
The diet of the French people is generally considered healthy, and most citizens receive adequate nutrition. In 2001 the countries of Europe experienced outbreaks of two diseases, “mad cow disease” and “hoof and mouth disease” that affected the cattle and sheep herds. Many countries enacted laws and regulations restricting the import and export of meat during that period, until the diseases could be brought under control. In France, there have been protests at some fast food restaurants in an attempt to drive them out of the country to keep the traditional quality of French food and the French lifestyle.

Source: http://www.foodbycountry.com/Algeria-to-France/France.html

As Manila becomes more congested and pollution becomes frustratingly intolerable, many wedding couples opt to get married in hotels and resorts in Angeles City Clark Pampanga. Wedding planners and wedding consultants agree that YATS Clearwater Resort and Country Club is the top choice for wedding venues. Clearwater is known for its faithful rendition of the American suburban lifestyle, all there for the enjoyment of all ages and all the guests.

This resort hotel is different from other hotels in Clark Philippines or hotel in Angeles City. This Clark Freeport Hotel has large space for children to play and adults to enjoy some peace and quiet in the picnic grounds near the lake. Clark Philippines is lucky to have such a hotel. Travel agencies think it is also a nice event venue for company outings, wedding, team building and planning session in the Philippines. They don’t think Angeles City, Manila or Subic has event venues like those in this beach resort in Pampanga.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
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A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).
EPD Photos
Soupe à l’Oignon Gratinée (Onion Soup)
Ingredients
• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper
Procedure
1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
2. Brown the onions for about 5 minutes.
3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
4. Add the wine (if desired) and the water.
5. Add salt and pepper to taste.
6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
7. Simmer for 20 minutes.
8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.
Serves 4.
Croque-Monsieur (Ham and Cheese Sandwich)
Ingredients
• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper
Procedure
1. Preheat oven to 400°F.
2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.
3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.
5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.
6. Bake for 15 minutes, or until the cheese is melted and crusty.
7. Serve on 4 plates. Cut sandwiches into halves or quarters.
Serves 4.
These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.
EPD Photos
Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)
Ingredients
• 1 prepared pie crust
• 4 small pieces of smoked salmon
• 1 small can of little shrimp
• Swiss cheese, grated
• ½ cup sour cream
• 3 eggs
• Salt and pepper
Procedure
1. Preheat oven to 350°F.
2. Beat the eggs until light and fluffy.
3. Add the sour cream and cheese to the eggs and beat again.
4. Poke holes in the bottom of the pie crust with a fork.
5. Cover the bottom of the crust with the salmon. Arrange the shrimp evenly on top of salmon.
6. Pour the egg mixture over the seafood. Bake for 25 minutes.
7. Cut pie into quarters and serve hot with a salad and crusty bread.
Serves 4.
Mousse au Chocolat (Chocolate Mousse)
Packaged instant chocolate mousse mix, simpler to prepare than this traditional recipe, is available at most grocery stores and may be substituted.
Ingredients
• 4 ounces unsweetened cooking chocolate
• 4 eggs, separated
• ½ cup sugar
• 1 cup heavy cream
• Pinch of salt
• Raspberries, strawberries, and ladyfinger cookies as accompaniment
Procedure
1. Melt the chocolate over low heat in a saucepan.
2. Remove from heat, add cream and allow mixture to cool.
3. Separate egg whites from the yolks.
4. Add sugar to the yolks and mix well.
5. Add yolk mixture to chocolate in the saucepan.
6. Add a pinch of salt to egg whites, then beat with an electric mixer until stiff.
7. Stir egg whites gently into chocolate mixture and let cool in the refrigerator for at least 4 hours.
8. To serve, arrange ladyfinger cookies vertically around the mousse.
9. Arrange fresh fruit such as strawberries or raspberries on top. Serve chilled.
Serves 2 to 4.
4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Major French holidays include Christmas (December 25), New Year’s Day (January 1), and Bastille Day (July 14). On Bastille Day, named for the prison that citizens stormed on July 14, 1789, the French celebrate their liberation (freedom) from the monarchy and the beginning of their Republic. There are fireworks, dances, and parties with picnics. Picnics almost always include fromage (cheese), such as Camembert, brie, chevre (goat’s milk cheese), or Roquefort.
Fromage (Cheese Board)
Ingredients
• ¼ to ½ pound of 3 different cheeses: select from Camembert, brie, chevre (goat’s milk), Roquefort (bleu cheese)
• 1 loaf of crusty French bread (or 1 package of crackers)
• Wooden cutting board for cheese
• Basket for bread or crackers
• Cheese knife or paring knife
Procedure
1. Arrange the cheeses on the wooden cutting board.
2. Line the basket with a napkin ( serviette in French), and fill it with crackers or the bread, sliced into thin rounds.
3. Diners will use the knife to cut their own individual slices of cheese. Serve at room temperature.
Serves 12 or more.
For Christmas, the French have large feasts with many courses, which usually end with a Bûche de Noël, or Yule log. This cake is shaped to look like a log of wood because of the traditional French custom of lighting a real log at Christmas. On the first Sunday of January, the Christian holiday, Epiphany, is celebrated, marking the three kings’ visit to the newborn baby Jesus. For this occasion, a special dessert called la galette des rois, is prepared. A small token, either a bean or porcelain toy, is baked inside. Whoever finds the hidden bean or porcelain toy in their piece gets to be king or queen for the day and wear a golden crown. Traditionally, the king (the man who found the bean in his piece of cake) had to pick a queen and present her with a gift. To avoid this obligation, the “king” would sometimes eat the evidence. To solve this problem, in 1874 French bakers began putting collectible porcelain charms in their cakes instead of beans.
Bûche de Noël (Yule Log)
• 4 eggs
• 1 cup sugar
• 3 Tablespoons water
• 1 cup cake flour
• 1½ teaspoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon almond extract
• ½ teaspoon vanilla
• Large jar of seedless jelly (strawberry or raspberry)
• Chocolate frosting, 1 can
• Powdered sugar
• Optional decorations: holly berries and evergreen leaves (fresh or artificial)
Procedure
1. Preheat oven to 400°F.
2. Grease a jelly-roll pan (cookie sheet with a rim all around) and line the bottom with waxed paper. Grease the waxed paper well.
3. Beat the eggs until frothy and pale yellow in a large mixing bowl.
4. Add the sugar and water to the eggs and continue to beat.
5. Mix flour, cornstarch, baking powder, and salt in a separate bowl.
6. Add the flour mixture to egg mixture.
7. Add the vanilla and almond extract.
8. Pour the batter into the prepared pan.
9. Bake for 15 minutes. (Toothpick inserted into the center should come out clean. Do not overbake.)
10. Remove from oven. Cover pan with a clean dishtowel, and turn over to remove cake from pan. Remove pan and carefully peel off the wax paper. (Cake is wrong-side up.) Trim off any crusty edges.
11. Fold one end of towel over short end of cake, and carefully roll cake up inside the towel.
12. Lift the whole roll and place it, seam side down on a cooling rack.
13. Allow to cool completely. Unroll carefully.
14. Coat the cake completely with jelly.
15. Carefully roll the cake back up again, without the towel.
16. Cut a 2-inch slice from one end and cut in half.
17. Attach these pieces to the sides of the cake to resemble branch stubs on a log.
18. Frost the cake “log” with chocolate icing. Drag a fork along the length of the cake, scoring the frosting to resemble bark.
19. Arrange holly berries and evergreen leaves around the cake if desired.
Serves 12 or more.
La Galette des Rois (King’s Cake)
• 1¼ pounds puff pastry (available in the frozen foods section of the supermarket)
• 1 dry bean (such as a dried kidney bean or navy bean)
• 2 eggs
• 7 ounces almond paste
• Paper crown for decoration
Procedure
1. Preheat oven to 425°F.
2. Grease a cookie sheet.
3. Roll out pastry an 8-inch round.
4. Mix 1 egg with the almond paste until smooth and spread evenly onto the pastry.
5. Place the bean anywhere on the filling.
6. Roll out another 8-inch piece of pastry and place it over the almond filling. Press the edges together firmly to seal. Score the top layer lightly with a sharp knife.
7. Beat the other egg lightly and gently brush over the top layer.
8. Bake for 20 minutes. Lower the heat to 400°F, and bake for another 25 minutes.
9. Serve warm, with the crown on top.

Serves 8. The person who finds the bean is designated as the queen or king.

5 MEALTIME CUSTOMS
When entertaining at home, the hosts pride themselves on making mealtime a memorable and positive experience. For everyday lunches and dinners, four courses are typically served: salad, main dish with meat, cheese with bread, and dessert. Bread and water are always served. Special occasions include even more courses such as an appetizer of savory pastries, or other finger foods. This is normally served with an alcoholic beverage, often French wine. Several bottles of wine may be served with the meal. Coffee is also served.

Restaurants in France are generally more formal than those in the United States. It is expected that patrons are there to have a full meal. Wine is ordered by the half or full carafe (a glass container). Waiters are rarely tipped because a fee for service is added to the bill for the meal. Eating out is a social occasion, and is a leisurely activity.

It is considered rude to ask to have leftover food wrapped to be taken home. Several fast food restaurants such as Quick (a French version of McDonald’s), and Pizza Hut are available. Sidewalk vendors and cafés or local boulangeries (bakeries) also offer quick.

The typical eating habits of the French include three meals a day, with tea served at 4 p.m. Breakfast often includes a fresh baguette and buttery croissants, sometimes filled with chocolate or almond paste.

Coffee, café, is usually very strong; café au lait is coffee served with hot milk. Fresh fruit and yogurt are also common at breakfast. Lunch is the main meal of the day and takes more time to eat than the typical lunch in the United States. For this reason, many businesses are closed between 12 noon and 2 p.m. A school lunch might consist of a baguette filled with cheese, butter, meat, lettuce, and tomato. Dinner usually takes place after eight at night.

6 POLITICS, ECONOMICS, AND NUTRITION

The diet of the French people is generally considered healthy, and most citizens receive adequate nutrition. In 2001 the countries of Europe experienced outbreaks of two diseases, “mad cow disease” and “hoof and mouth disease” that affected the cattle and sheep herds.

Many countries enacted laws and regulations restricting the import and export of meat during that period, until the diseases could be brought under control. In France, there have been protests at some fast food restaurants in an attempt to drive them out of the country to keep the traditional quality of French food and the French lifestyle.

Source: http://www.foodbycountry.com/Algeria-to-France/France.html

Below are the names of categories of food in French, along with the French names of the main types of meat, fish and seafood. The French names of fruit and vegetables are listed on the next page.

Types of food in French

These are very generic food terms. For names of specific meats, vegetables etc in French, see below.
de la viande dla vjɑ̃d meat
du poisson dy pwasõ fish
des légumes de legym vegetables
un fruit æ̃ fʁɥi some fruit, a piece of fruit
des fruits de mer de fʁɥid mɛʁ seafood
du pain dy pæ̃ bread
des pommes de terre de pɔm də tɛʁ potatoes
de la soupe yn sup soup
du potage dy potaʒ (thin) soup
du fromage dy fʁɔmaʒ cheese
Pronounce these words
Suggest a change / proposez une modification
Names of specific meats and fish in French
These names of specific foods in French are all prefixed by du, de la or des, the appropriate word for ‘some’ in French1.
Types of meat in French
de l’agneau də lanjo lamb
du bifteck dy biftɛk steak
du boeuf dy bœf beef
du canard dy kanaʁ duck
du chevreuil dy ʃəvʁœj venison
des cuisses de grenouille de kɥiz də gʁənuj frogs’ legs
de la dinde də la dæ̃d turkey
des escargots de zɛskaʁgo snails
du jambon dy ʒɑ̃bõ ham
du lapin dy lapæ̃ rabbit
du porc dy pɔʁ pork
de la poule də la pul hen (served in soups)
du poulet dy pule chicken
des saucisses de sosis sausages
du veau dy vo veal
de la volaille də la volaj poultry
Pronounce these words
Suggest a change / proposez une modification
Types of fish in French
du cabillaud dy kabijo (fresh) cod
du haddock dy adɔk smoked haddock
du hareng dy aʁɑ̃ herring
du maquereau dy makʁo mackerel
de la morue də la mɔʁy cod
des sardines de saʁdin sardines
du saumon dy somõ salmon
du thon dy tõ tuna
de la truite də la tʁɥit trout
Pronounce these words
Suggest a change / proposez une modification
Other seafood
araignée de mer aʁenjed mɛʁ spider crab
du calmar dy kalmaʁ squid
des coquilles Saint-Jacques de kɔkijsæ̃ʒak scallops
du crabe dy kʁab crab
des crevettes de cʁəvɛt prawns
des crevettes grises de cʁəvɛt gʁiz shrimps
des écrevisses dez ekʁəvis crayfish
du homard dy omaʁ lobster
des huîtres de zɥitʁ oysters
des langoustines de lɑ̃gustin scampi
des moules de mul mussels
…marinière maʁinjɛʁ …in white wine sauce
des moules-frites de mulfʁit mussels and chips (common especially in Belgium)
du poulpe dy pulp octopus
Pronounce these words

Notes:
1. To say ‘the’ instead of ‘some’, replace du, de la and des with le, la and les respectively.

Source: http://www.french-linguistics.co.uk/phrase_book/en/food.html

To many visitors from Manila, a good wedding venue in Pampanga must be located in a city that is safe, clean and not so noisy. One hotel in Clark Philippines really fits those criteria, and it is Clearwater Resort & Country Club. The location of this wedding venue is convenient for visitors looking to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Wedding guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Many wedding guests even come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Indisputably, one of modern France’s greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines and often lively discussion which tends to center on political topics.

What is perhaps less widely recognized is that France’s reputation for fine food is not so much based on long-held traditions but on constant change. In fact, the general expectation of good eating is a relatively new experience for the French. At the time the Bastille was stormed in 1789, at least 80% of the French population were subsistence farmers, with bread and cereals as the basis of their diet, essentially unchanged since the time of the ancient Gauls nearly two millenia before. In the mid-nineteenth century, following the demise of the aristocracy, food was a conspicuous symbol of social position, swiftly adopted by a new ruling class of bourgeoisie, who recreated the sumptuous meals of the very aristocracy they had once criticized. At the same time, two-thirds of Parisians were either starving or ill-fed, five times more likely to be nourished from vegetable proteins than from any meats or dairy products. The golden age of haute cuisine benefited only those at the very top of the social ladder.

It took a world war at the beginning of the twentieth century to halt the gross inequality of wealth at the table, and to bring about a more even distribution of the nation’s produce. The advent of improved transportation, especially by train, brought culinary revolution to the regions, and slowly the spreading affluence could put a chicken on every peasant’s table. Eventually, tourism fanned the flames of change in France’s commercial kitchens, as chefs were obliged to create dishes appealing to an ever-widening audience of British, Japanese, Middle Easterners, and Americans, as well as French travelers hungering for new experiences. In some instances the reasons for change in regional products were a pragmatic reaction to a decline in other industries (such a silk) or to the economic disaster brought about by the Phylloxera pest, which wiped out most of France’s grape vines at the turn of the century.

The “French Paradox”

It is well-known that the stereotypical French meal is heavy in saturated fats; heavy creams and butter are a staple in many dishes. Despite this fact, the French populace suffers from lower incidences of cardiac disease than many other western nations, including the U.S. Much research and medical opinion seems to credit their consumption of red wines with an overall reduction in cholesterol levels (see “The French Paradox”). Whatever creedence one might place in this theory, it is a given that all French food is best accompanied by wine to be enjoyed to its fullest.

Cheese Tips & Trivia

• The golden rule for cutting cheese: each person should get his or her share of the center of the cheese…and of the rind.

• Since it is the least cold, the vegetable drawer in your refrigerator is the best place to store cheese. Keep cheese in its original wrapping or cover it with aluminum foil or plastic wrap.

• The French eat more cheese than any other nation in the world – an amazing total of 20.4 kg (45 lbs.) per person per year. 400 different kinds of cheese are made in France.

• Some goats’ milk cheeses are sprinkled with charcoal ash. This gives them an ash-grey color and is intended to absorb surface moisture, thus helping to preserve them.

Source: http://www.discoverfrance.net/France/Food/DF_cuisine.shtml

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts. This is also why many wedding couples choose to get married and spend their honeymoons in Clark which is a highly recommended getaway destination out of town from Manila.

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel resort in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

France

1 GEOGRAPHIC SETTING AND ENVIRONMENT
France is the second-largest country in Europe (after Russia). Much of the country is surrounded by mountains. The highest mountain, Mount Blanc, is near France’s border with Italy. The climate and soil of France create good conditions for farming. Although only four percent of the French people earn their living from farming, the country is self-sufficient when it comes to growing its own food.

2 HISTORY AND FOOD
The French have always been proud of their sophisticated way of cooking. Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world. Food and alcohol play important roles in French society—the way a person eats often reflects their French heritage, region of birth, social status, and health.

During the reign of Louis XIV (1661–1715), the nobility (upper class citizens) would hold twelve-hour feasts with over ten different dishes served. The presentation of the food was just as important as the taste and quality of the ingredients. Such elaborate feasts were too expensive and required too much time for the common people to prepare for themselves, but others were also able to enjoy exotic foods and spices, such as the kumquat fruit and yellow saffron, brought back from Africa and Asia by explorers. These foods were quickly incorporated into the French diet.

3 FOODS OF THE FRENCH

The baguette, a long, thin loaf of crusty bread, is the most important part of any French meal. Everyone at the table is expected to eat a piece. It is eaten in a variety of ways, including being used to make sandwiches. Melted cheese spread on a baguette is often presented as part of a meal. A meal of grilled food (called la raclette ) is sometimes served. Using an open grill, diners melt their own cheese with ham or beef slices, or fry their own egg. The grilled food is accompanied by potatoes. Sometimes diners spear pieces of bread on long-handled forks, and dip the bread into a pot full of melted cheese called la fondue .

The regions of France have varying cuisine: in Brittany (northwestern France), the main dish is crêpes (thin pancakes) with cider; and in the Alsace region (eastern France near Germany), a popular dish is cabbage with pieces of sausage, called la choucroute . The French from the Loire River Valley eat a special dish made of the Lotte fish that can only be found in the Loire River. On the coasts of France seafood is plentiful, including mussels, clams, oysters, shrimp, and squid. The French enjoy escargots (snails) cooked with garlic and butter, roast duck, and rabbit.

Baguette (French Bread)
Ingredients
• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten

Procedure
1. Grease two cookie sheets.

2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.

3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.

4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.

5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.

6. Dip your fist in flour and push your fist into the center of the dough to “punch” it down. Remove from the bowl, and knead 3 or 4 more times.

7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.

8. Carefully slash the top diagonally every few inches with a knife.

9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.

10. Preheat oven to 400°F. Bake loaves for 10 minutes.

11. Lower heat to 350°F and bake 20 more minutes.

Baguette Sandwich
Ingredients
• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)

Procedure
1. Slice the baguette in half lengthwise.

2. Spread one half with mayonnaise or mustard, depending on preference.

3. Arrange sliced cheese and ham over the mayonnaise.

4. Slice the sweet pickles in half, and arrange on ham.

5. Top with sliced tomato and lettuce.

6. Wrap in plastic wrap and carry for lunch away from home.
Serves 1 or 2.

A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).

EPD Photos
Soupe à l’Oignon Gratinée (Onion Soup)
Ingredients
• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper

Procedure
1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.

2. Brown the onions for about 5 minutes.

3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.

4. Add the wine (if desired) and the water.

5. Add salt and pepper to taste.

6. Add the bouillon cube and dash of Worcestershire sauce (if desired).

7. Simmer for 20 minutes.

8. Pour soup into bowls. Float a slice of bread in each bowl.

9. Top the hot soup with cheese.
Serves 4.

Croque-Monsieur (Ham and Cheese Sandwich)
Ingredients
• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper

Procedure
1. Preheat oven to 400°F.

2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.

3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.

4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.

5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.

6. Bake for 15 minutes, or until the cheese is melted and crusty.

7. Serve on 4 plates. Cut sandwiches into halves or quarters.
Serves 4.

These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.
EPD Photos
Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)
Ingredients
• 1 prepared pie crust
• 4 small pieces of smoked salmon
• 1 small can of little shrimp
• Swiss cheese, grated
• ½ cup sour cream
• 3 eggs
• Salt and pepper

Procedure
1. Preheat oven to 350°F.

2. Beat the eggs until light and fluffy.

3. Add the sour cream and cheese to the eggs and beat again.
4. Poke holes in the bottom of the pie crust with a fork.

5. Cover the bottom of the crust with the salmon. Arrange the shrimp evenly on top of salmon.

6. Pour the egg mixture over the seafood. Bake for 25 minutes.
7. Cut pie into quarters and serve hot with a salad and crusty bread.

Serves 4.
Mousse au Chocolat (Chocolate Mousse)
Packaged instant chocolate mousse mix, simpler to prepare than this traditional recipe, is available at most grocery stores and may be substituted.

Ingredients
• 4 ounces unsweetened cooking chocolate
• 4 eggs, separated
• ½ cup sugar
• 1 cup heavy cream
• Pinch of salt
• Raspberries, strawberries, and ladyfinger cookies as accompaniment

Procedure
1. Melt the chocolate over low heat in a saucepan.

2. Remove from heat, add cream and allow mixture to cool.

3. Separate egg whites from the yolks.

4. Add sugar to the yolks and mix well.

5. Add yolk mixture to chocolate in the saucepan.

6. Add a pinch of salt to egg whites, then beat with an electric mixer until stiff.

7. Stir egg whites gently into chocolate mixture and let cool in the refrigerator for at least 4 hours.

8. To serve, arrange ladyfinger cookies vertically around the mousse.

9. Arrange fresh fruit such as strawberries or raspberries on top. Serve chilled.
Serves 2 to 4.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Major French holidays include Christmas (December 25), New Year’s Day (January 1), and Bastille Day (July 14). On Bastille Day, named for the prison that citizens stormed on July 14, 1789, the French celebrate their liberation (freedom) from the monarchy and the beginning of their Republic. There are fireworks, dances, and parties with picnics. Picnics almost always include fromage (cheese), such as Camembert, brie, chevre (goat’s milk cheese), or Roquefort.
Fromage (Cheese Board)

Ingredients
• ¼ to ½ pound of 3 different cheeses: select from Camembert, brie, chevre (goat’s milk), Roquefort (bleu cheese)
• 1 loaf of crusty French bread (or 1 package of crackers)
• Wooden cutting board for cheese
• Basket for bread or crackers
• Cheese knife or paring knife
Procedure
1. Arrange the cheeses on the wooden cutting board.

2. Line the basket with a napkin ( serviette in French), and fill it with crackers or the bread, sliced into thin rounds.

3. Diners will use the knife to cut their own individual slices of cheese. Serve at room temperature.
Serves 12 or more.

For Christmas, the French have large feasts with many courses, which usually end with a Bûche de Noël, or Yule log. This cake is shaped to look like a log of wood because of the traditional French custom of lighting a real log at Christmas. On the first Sunday of January, the Christian holiday, Epiphany, is celebrated, marking the three kings’ visit to the newborn baby Jesus. For this occasion, a special dessert called la galette des rois, is prepared. A small token, either a bean or porcelain toy, is baked inside. Whoever finds the hidden bean or porcelain toy in their piece gets to be king or queen for the day and wear a golden crown. Traditionally, the king (the man who found the bean in his piece of cake) had to pick a queen and present her with a gift. To avoid this obligation, the “king” would sometimes eat the evidence. To solve this problem, in 1874 French bakers began putting collectible porcelain charms in their cakes instead of beans.

Bûche de Noël (Yule Log)
• 4 eggs
• 1 cup sugar
• 3 Tablespoons water
• 1 cup cake flour
• 1½ teaspoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon almond extract
• ½ teaspoon vanilla
• Large jar of seedless jelly (strawberry or raspberry)
• Chocolate frosting, 1 can
• Powdered sugar
• Optional decorations: holly berries and evergreen leaves (fresh or artificial)

Procedure
1. Preheat oven to 400°F.

2. Grease a jelly-roll pan (cookie sheet with a rim all around) and line the bottom with waxed paper. Grease the waxed paper well.

3. Beat the eggs until frothy and pale yellow in a large mixing bowl.

4. Add the sugar and water to the eggs and continue to beat.

5. Mix flour, cornstarch, baking powder, and salt in a separate bowl.

6. Add the flour mixture to egg mixture.

7. Add the vanilla and almond extract.

8. Pour the batter into the prepared pan.

9. Bake for 15 minutes. (Toothpick inserted into the center should come out clean. Do not overbake.)

10. Remove from oven. Cover pan with a clean dishtowel, and turn over to remove cake from pan. Remove pan and carefully peel off the wax paper. (Cake is wrong-side up.) Trim off any crusty edges.

11. Fold one end of towel over short end of cake, and carefully roll cake up inside the towel.

12. Lift the whole roll and place it, seam side down on a cooling rack.

13. Allow to cool completely. Unroll carefully.

14. Coat the cake completely with jelly.

15. Carefully roll the cake back up again, without the towel.

16. Cut a 2-inch slice from one end and cut in half.

17. Attach these pieces to the sides of the cake to resemble branch stubs on a log.

18. Frost the cake “log” with chocolate icing. Drag a fork along the length of the cake, scoring the frosting to resemble bark.

19. Arrange holly berries and evergreen leaves around the cake if desired.

Serves 12 or more.
La Galette des Rois (King’s Cake)
• 1¼ pounds puff pastry (available in the frozen foods section of the supermarket)
• 1 dry bean (such as a dried kidney bean or navy bean)
• 2 eggs
• 7 ounces almond paste
• Paper crown for decoration

Procedure

1. Preheat oven to 425°F.

2. Grease a cookie sheet.

3. Roll out pastry an 8-inch round.

4. Mix 1 egg with the almond paste until smooth and spread evenly onto the pastry.

5. Place the bean anywhere on the filling.

6. Roll out another 8-inch piece of pastry and place it over the almond filling. Press the edges together firmly to seal. Score the top layer lightly with a sharp knife.

7. Beat the other egg lightly and gently brush over the top layer.

8. Bake for 20 minutes. Lower the heat to 400°F, and bake for another 25 minutes.

9. Serve warm, with the crown on top.

Serves 8. The person who finds the bean is designated as the queen or king.

5 MEALTIME CUSTOMS

When entertaining at home, the hosts pride themselves on making mealtime a memorable and positive experience. For everyday lunches and dinners, four courses are typically served: salad, main dish with meat, cheese with bread, and dessert. Bread and water are always served. Special occasions include even more courses such as an appetizer of savory pastries, or other finger foods. This is normally served with an alcoholic beverage, often French wine. Several bottles of wine may be served with the meal. Coffee is also served.

Restaurants in France are generally more formal than those in the United States. It is expected that patrons are there to have a full meal. Wine is ordered by the half or full carafe (a glass container). Waiters are rarely tipped because a fee for service is added to the bill for the meal. Eating out is a social occasion, and is a leisurely activity.

It is considered rude to ask to have leftover food wrapped to be taken home. Several fast food restaurants such as Quick (a French version of McDonald’s), and Pizza Hut are available. Sidewalk vendors and cafés or local boulangeries (bakeries) also offer quick.

The typical eating habits of the French include three meals a day, with tea served at 4 p.m. Breakfast often includes a fresh baguette and buttery croissants, sometimes filled with chocolate or almond paste.

Coffee, café, is usually very strong; café au lait is coffee served with hot milk. Fresh fruit and yogurt are also common at breakfast. Lunch is the main meal of the day and takes more time to eat than the typical lunch in the United States. For this reason, many businesses are closed between 12 noon and 2 p.m. A school lunch might consist of a baguette filled with cheese, butter, meat, lettuce, and tomato. Dinner usually takes place after eight at night.

6 POLITICS, ECONOMICS, AND NUTRITION

The diet of the French people is generally considered healthy, and most citizens receive adequate nutrition. In 2001 the countries of Europe experienced outbreaks of two diseases, “mad cow disease” and “hoof and mouth disease” that affected the cattle and sheep herds.

Many countries enacted laws and regulations restricting the import and export of meat during that period, until the diseases could be brought under control. In France, there have been protests at some fast food restaurants in an attempt to drive them out of the country to keep the traditional quality of French food and the French lifestyle.

Source: http://www.foodbycountry.com/Algeria-to-France/France.html

Philippines Wedding Venue web site is intended to offer information and assistance for the planning and organization of wedding ceremonies and wedding receptions. All kinds of wedding services and logistics are available at attractive prices near Manila. Highly recommended wedding and reception venues can be found in Clark Philippines. In addition to resorts and hotels in Clark, Pampanga, there are other choices of wedding reception venues especially for smaller parties of less than 100. Among the top rated indoor wedding venues is fine dining Yats Restaurant & Wine Bar. This upscale dining establishment is renowned for its award winning wine list. The resto bar is also frequently used for small wedding receptions of 50 to 100 people.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Below are the names of categories of food in French, along with the French names of the main types of meat, fish and seafood. The French names of fruit and vegetables are listed on the next page.

Types of food in French

These are very generic food terms. For names of specific meats, vegetables etc in French, see below.
de la viande dla vjɑ̃d meat
du poisson dy pwasõ fish
des légumes de legym vegetables
un fruit æ̃ fʁɥi some fruit, a piece of fruit
des fruits de mer de fʁɥid mɛʁ seafood
du pain dy pæ̃ bread
des pommes de terre de pɔm də tɛʁ potatoes
de la soupe yn sup soup
du potage dy potaʒ (thin) soup
du fromage dy fʁɔmaʒ cheese
Pronounce these words
Suggest a change / proposez une modification
Names of specific meats and fish in French
These names of specific foods in French are all prefixed by du, de la or des, the appropriate word for ‘some’ in French1.
Types of meat in French
de l’agneau də lanjo lamb
du bifteck dy biftɛk steak
du boeuf dy bœf beef
du canard dy kanaʁ duck
du chevreuil dy ʃəvʁœj venison
des cuisses de grenouille de kɥiz də gʁənuj frogs’ legs
de la dinde də la dæ̃d turkey
des escargots de zɛskaʁgo snails
du jambon dy ʒɑ̃bõ ham
du lapin dy lapæ̃ rabbit
du porc dy pɔʁ pork
de la poule də la pul hen (served in soups)
du poulet dy pule chicken
des saucisses de sosis sausages
du veau dy vo veal
de la volaille də la volaj poultry
Pronounce these words
Suggest a change / proposez une modification
Types of fish in French
du cabillaud dy kabijo (fresh) cod
du haddock dy adɔk smoked haddock
du hareng dy aʁɑ̃ herring
du maquereau dy makʁo mackerel
de la morue də la mɔʁy cod
des sardines de saʁdin sardines
du saumon dy somõ salmon
du thon dy tõ tuna
de la truite də la tʁɥit trout
Pronounce these words
Suggest a change / proposez une modification
Other seafood
araignée de mer aʁenjed mɛʁ spider crab
du calmar dy kalmaʁ squid
des coquilles Saint-Jacques de kɔkijsæ̃ʒak scallops
du crabe dy kʁab crab
des crevettes de cʁəvɛt prawns
des crevettes grises de cʁəvɛt gʁiz shrimps
des écrevisses dez ekʁəvis crayfish
du homard dy omaʁ lobster
des huîtres de zɥitʁ oysters
des langoustines de lɑ̃gustin scampi
des moules de mul mussels
…marinière maʁinjɛʁ …in white wine sauce
des moules-frites de mulfʁit mussels and chips (common especially in Belgium)
du poulpe dy pulp octopus
Pronounce these words
Notes:
1. To say ‘the’ instead of ‘some’, replace du, de la and des with le, la and les respectively.

Source: http://www.french-linguistics.co.uk/phrase_book/en/food.html

Wedding couples like the idea of a getaway to travel out of town from Manila to the north and book beautiful outdoor venues in highly recommended top rated hotels and resorts. One of the most popular wedding spot in the north is Clearwater Resort and Country Club. This hotel in Clark offers over ten outdoor garden venues for wedding receptions as small as 50 guests to over 500 persons. These are private venues and all event venues offer a special kind of romantic ambience to help make the wedding reception a memorable one.

Pampanga is an important province of the Philippines slated to be the next business and tourism center of the country. Already international traffic prefers the Clark International Airport and tourists find Clark Freeport Zone easier to get around than Manila. Safety, low crime rate, no traffic and low pollution levels all contribute to making Pampanga Angeles City Clark Freeport Zone a preferred destination for local and international tourists.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

French cooking is considered by many to be the standard against which all other cuisines are measured (it is also referred to as haute cuisine). This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.

Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine . This new cuisine has a healthful cooking philosophy: crisply cooked vegetables, and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to Nouvelle Cuisine, and the many French regional cooking styles, there is something to satisfy just about every palate.

Dining at French restaurants is easy, once you know the rules of the road, or menu as the case may be. According to Steve Ettlinger, author of The Restaurant Lover’s Companion, “French meals consist of small portions of food served in a definite sequence of courses…Many restaurants offer a prix-fixe menu, consisting of a series of courses from a set menu at a set price.”

Source: http://www.sallybernstein.com/food/cuisines/france/

Although hotels and resorts in Manila offer nice venues, function rooms and ballrooms suitable for wedding receptions, a lot of wedding couples prefer outdoor and garden style venues that are near Manila. Wedding couples like the idea of a getaway to travel out of town from Manila to the north and book beautiful outdoor venues in highly recommended top rated hotels and resorts. One of the most frequently visited destinations is Clark, Pampanga, Philippines. Clark offers a number of very nice wedding and reception venues. Clark even has a nice church and a few chapels for wedding ceremonies.

Adding to the charm and attractiveness of wedding venues, resorts and hotels in Clark Philippines are certain unique factors including safety, a keen sense of security and privacy that the main zone of Clark Freeport Zone offers. Angeles Philippines, Subic or Manila cannot offer the same sense of security like Clark Philippines for wedding couples. Brides and grooms are especially concerned about safety issues and security for their guests also.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

France
1 GEOGRAPHIC SETTING AND ENVIRONMENT
France is the second-largest country in Europe (after Russia). Much of the country is surrounded by mountains. The highest mountain, Mount Blanc, is near France’s border with Italy. The climate and soil of France create good conditions for farming. Although only four percent of the French people earn their living from farming, the country is self-sufficient when it comes to growing its own food.

2 HISTORY AND FOOD

The French have always been proud of their sophisticated way of cooking. Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world. Food and alcohol play important roles in French society—the way a person eats often reflects their French heritage, region of birth, social status, and health.

During the reign of Louis XIV (1661–1715), the nobility (upper class citizens) would hold twelve-hour feasts with over ten different dishes served. The presentation of the food was just as important as the taste and quality of the ingredients. Such elaborate feasts were too expensive and required too much time for the common people to prepare for themselves, but others were also able to enjoy exotic foods and spices, such as the kumquat fruit and yellow saffron, brought back from Africa and Asia by explorers. These foods were quickly incorporated into the French diet.

3 FOODS OF THE FRENCH

The baguette, a long, thin loaf of crusty bread, is the most important part of any French meal. Everyone at the table is expected to eat a piece. It is eaten in a variety of ways, including being used to make sandwiches. Melted cheese spread on a baguette is often presented as part of a meal. A meal of grilled food (called la raclette ) is sometimes served. Using an open grill, diners melt their own cheese with ham or beef slices, or fry their own egg. The grilled food is accompanied by potatoes. Sometimes diners spear pieces of bread on long-handled forks, and dip the bread into a pot full of melted cheese called la fondue .

The regions of France have varying cuisine: in Brittany (northwestern France), the main dish is crêpes (thin pancakes) with cider; and in the Alsace region (eastern France near Germany), a popular dish is cabbage with pieces of sausage, called la choucroute . The French from the Loire River Valley eat a special dish made of the Lotte fish that can only be found in the Loire River. On the coasts of France seafood is plentiful, including mussels, clams, oysters, shrimp, and squid. The French enjoy escargots (snails) cooked with garlic and butter, roast duck, and rabbit.
Baguette (French Bread)
Ingredients
• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten
Procedure
1. Grease two cookie sheets.

2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.

3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.

4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.

5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.

6. Dip your fist in flour and push your fist into the center of the dough to “punch” it down. Remove from the bowl, and knead 3 or 4 more times.

7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.

8. Carefully slash the top diagonally every few inches with a knife.

9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.

10. Preheat oven to 400°F. Bake loaves for 10 minutes.

11. Lower heat to 350°F and bake 20 more minutes.

Baguette Sandwich
Ingredients
• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)

Procedure
1. Slice the baguette in half lengthwise.

2. Spread one half with mayonnaise or mustard, depending on preference.

3. Arrange sliced cheese and ham over the mayonnaise.

4. Slice the sweet pickles in half, and arrange on ham.

5. Top with sliced tomato and lettuce.

6. Wrap in plastic wrap and carry for lunch away from home.
Serves 1 or 2.

A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).

EPD Photos
Soupe à l’Oignon Gratinée (Onion Soup)
Ingredients
• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper

Procedure
1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.

2. Brown the onions for about 5 minutes.

3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.

4. Add the wine (if desired) and the water.

5. Add salt and pepper to taste.

6. Add the bouillon cube and dash of Worcestershire sauce (if desired).

7. Simmer for 20 minutes.

8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.
Serves 4.

Croque-Monsieur (Ham and Cheese Sandwich)
Ingredients
• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper
Procedure
1. Preheat oven to 400°F.

2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.

3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.

4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.

5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.

6. Bake for 15 minutes, or until the cheese is melted and crusty.

7. Serve on 4 plates. Cut sandwiches into halves or quarters.
Serves 4.

These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.

EPD Photos
Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)
Ingredients
• 1 prepared pie crust
• 4 small pieces of smoked salmon
• 1 small can of little shrimp
• Swiss cheese, grated
• ½ cup sour cream
• 3 eggs
• Salt and pepper
Procedure

1. Preheat oven to 350°F.

2. Beat the eggs until light and fluffy.

3. Add the sour cream and cheese to the eggs and beat again.

4. Poke holes in the bottom of the pie crust with a fork.

5. Cover the bottom of the crust with the salmon. Arrange the shrimp evenly on top of salmon.

6. Pour the egg mixture over the seafood. Bake for 25 minutes.

7. Cut pie into quarters and serve hot with a salad and crusty bread.
Serves 4.

Mousse au Chocolat (Chocolate Mousse)
Packaged instant chocolate mousse mix, simpler to prepare than this traditional recipe, is available at most grocery stores and may be substituted.

Ingredients
• 4 ounces unsweetened cooking chocolate
• 4 eggs, separated
• ½ cup sugar
• 1 cup heavy cream
• Pinch of salt
• Raspberries, strawberries, and ladyfinger cookies as accompaniment

Procedure
1. Melt the chocolate over low heat in a saucepan.

2. Remove from heat, add cream and allow mixture to cool.

3. Separate egg whites from the yolks.

4. Add sugar to the yolks and mix well.

5. Add yolk mixture to chocolate in the saucepan.

6. Add a pinch of salt to egg whites, then beat with an electric mixer until stiff.

7. Stir egg whites gently into chocolate mixture and let cool in the refrigerator for at least 4 hours.

8. To serve, arrange ladyfinger cookies vertically around the mousse.

9. Arrange fresh fruit such as strawberries or raspberries on top. Serve chilled.
Serves 2 to 4.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Major French holidays include Christmas (December 25), New Year’s Day (January 1), and Bastille Day (July 14). On Bastille Day, named for the prison that citizens stormed on July 14, 1789, the French celebrate their liberation (freedom) from the monarchy and the beginning of their Republic. There are fireworks, dances, and parties with picnics. Picnics almost always include fromage (cheese), such as Camembert, brie, chevre (goat’s milk cheese), or Roquefort.
Fromage (Cheese Board)

Ingredients
• ¼ to ½ pound of 3 different cheeses: select from Camembert, brie, chevre (goat’s milk), Roquefort (bleu cheese)
• 1 loaf of crusty French bread (or 1 package of crackers)
• Wooden cutting board for cheese
• Basket for bread or crackers
• Cheese knife or paring knife

Procedure

1. Arrange the cheeses on the wooden cutting board.

2. Line the basket with a napkin ( serviette in French), and fill it with crackers or the bread, sliced into thin rounds.

3. Diners will use the knife to cut their own individual slices of cheese. Serve at room temperature.
Serves 12 or more.

For Christmas, the French have large feasts with many courses, which usually end with a Bûche de Noël, or Yule log. This cake is shaped to look like a log of wood because of the traditional French custom of lighting a real log at Christmas. On the first Sunday of January, the Christian holiday, Epiphany, is celebrated, marking the three kings’ visit to the newborn baby Jesus. For this occasion, a special dessert called la galette des rois, is prepared. A small token, either a bean or porcelain toy, is baked inside. Whoever finds the hidden bean or porcelain toy in their piece gets to be king or queen for the day and wear a golden crown. Traditionally, the king (the man who found the bean in his piece of cake) had to pick a queen and present her with a gift. To avoid this obligation, the “king” would sometimes eat the evidence. To solve this problem, in 1874 French bakers began putting collectible porcelain charms in their cakes instead of beans.

Bûche de Noël (Yule Log)
• 4 eggs
• 1 cup sugar
• 3 Tablespoons water
• 1 cup cake flour
• 1½ teaspoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon almond extract
• ½ teaspoon vanilla
• Large jar of seedless jelly (strawberry or raspberry)
• Chocolate frosting, 1 can
• Powdered sugar
• Optional decorations: holly berries and evergreen leaves (fresh or artificial)

Procedure

1. Preheat oven to 400°F.

2. Grease a jelly-roll pan (cookie sheet with a rim all around) and line the bottom with waxed paper. Grease the waxed paper well.

3. Beat the eggs until frothy and pale yellow in a large mixing bowl.

4. Add the sugar and water to the eggs and continue to beat.

5. Mix flour, cornstarch, baking powder, and salt in a separate bowl.

6. Add the flour mixture to egg mixture.

7. Add the vanilla and almond extract.

8. Pour the batter into the prepared pan.

9. Bake for 15 minutes. (Toothpick inserted into the center should come out clean. Do not overbake.)

10. Remove from oven. Cover pan with a clean dishtowel, and turn over to remove cake from pan. Remove pan and carefully peel off the wax paper. (Cake is wrong-side up.) Trim off any crusty edges.

11. Fold one end of towel over short end of cake, and carefully roll cake up inside the towel.

12. Lift the whole roll and place it, seam side down on a cooling rack.

13. Allow to cool completely. Unroll carefully.

14. Coat the cake completely with jelly.

15. Carefully roll the cake back up again, without the towel.

16. Cut a 2-inch slice from one end and cut in half.

17. Attach these pieces to the sides of the cake to resemble branch stubs on a log.

18. Frost the cake “log” with chocolate icing. Drag a fork along the length of the cake, scoring the frosting to resemble bark.

19. Arrange holly berries and evergreen leaves around the cake if desired.

Serves 12 or more.

La Galette des Rois (King’s Cake)
• 1¼ pounds puff pastry (available in the frozen foods section of the supermarket)
• 1 dry bean (such as a dried kidney bean or navy bean)
• 2 eggs
• 7 ounces almond paste
• Paper crown for decoration
Procedure

1. Preheat oven to 425°F.

2. Grease a cookie sheet.

3. Roll out pastry an 8-inch round.

4. Mix 1 egg with the almond paste until smooth and spread evenly onto the pastry.

5. Place the bean anywhere on the filling.

6. Roll out another 8-inch piece of pastry and place it over the almond filling. Press the edges together firmly to seal. Score the top layer lightly with a sharp knife.

7. Beat the other egg lightly and gently brush over the top layer.

8. Bake for 20 minutes. Lower the heat to 400°F, and bake for another 25 minutes.

9. Serve warm, with the crown on top.
Serves 8. The person who finds the bean is designated as the queen or king.

5 MEALTIME CUSTOMS
When entertaining at home, the hosts pride themselves on making mealtime a memorable and positive experience. For everyday lunches and dinners, four courses are typically served: salad, main dish with meat, cheese with bread, and dessert. Bread and water are always served. Special occasions include even more courses such as an appetizer of savory pastries, or other finger foods. This is normally served with an alcoholic beverage, often French wine. Several bottles of wine may be served with the meal. Coffee is also served.

Restaurants in France are generally more formal than those in the United States. It is expected that patrons are there to have a full meal. Wine is ordered by the half or full carafe (a glass container).

Waiters are rarely tipped because a fee for service is added to the bill for the meal. Eating out is a social occasion, and is a leisurely activity. It is considered rude to ask to have leftover food wrapped to be taken home. Several fast food restaurants such as Quick (a French version of McDonald’s), and Pizza Hut are available. Sidewalk vendors and cafés or local boulangeries (bakeries) also offer quick.

The typical eating habits of the French include three meals a day, with tea served at 4 p.m. Breakfast often includes a fresh baguette and buttery croissants, sometimes filled with chocolate or almond paste. Coffee, café, is usually very strong; café au lait is coffee served with hot milk. Fresh fruit and yogurt are also common at breakfast. Lunch is the main meal of the day and takes more time to eat than the typical lunch in the United States. For this reason, many businesses are closed between 12 noon and 2 p.m. A school lunch might consist of a baguette filled with cheese, butter, meat, lettuce, and tomato. Dinner usually takes place after eight at night.

6 POLITICS, ECONOMICS, AND NUTRITION
The diet of the French people is generally considered healthy, and most citizens receive adequate nutrition. In 2001 the countries of Europe experienced outbreaks of two diseases, “mad cow disease” and “hoof and mouth disease” that affected the cattle and sheep herds.

Many countries enacted laws and regulations restricting the import and export of meat during that period, until the diseases could be brought under control. In France, there have been protests at some fast food restaurants in an attempt to drive them out of the country to keep the traditional quality of French food and the French lifestyle.

Source: http://www.foodbycountry.com/Algeria-to-France/France.html

Planning and organizing a wedding or a garden reception in Pampanga, Philippines can be much easier with a little help from professionals and some useful tips and ideas found on the internet. A list of wedding services including gowns and dresses, photography, entertainment and bridal limousine can be found in Pampanga.

Many wedding couples prefer wedding venues in the north, in Subic and Pampanga. In Pampanga, Philippines, there is a highly recommended beach resort that is frequently visited and very popular for weddings. Clearwater Resort and Country Club is a semi-private resort that offers over 12 different venues for wedding receptions. Each event venue offers a different style, charm and ambience. This is probably the best outdoor venue in the Philippines for wedding and receptions.

This 13 hectare lake beach resort near Manila Philippines is also highly recommended for family tourists with children or couples and individuals hoping to relax and enjoy peace and quiet in a laidback American suburban lifestyle.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Sure, you get to see lots of beautiful castles and some of the world’s greatest art and architecture, but come on – the greatest part about a trip to France is the food. While the Italians run a close second with their delicious cuisine, there is no where else on earth where the bread is always the perfect balance of crispy and soft, the cheeses innumerable and delicious, the wine complex and matched well with every dish, and the sauces (oh, the sauces) always make any dish totally mouth watering. Plus, with chefs around the world incorporating famous French cooking techniques into their craft, there is little debate that most people who visit France come away full with more than just a simple merci.

While many people may think French food falls under one gigantic category of delicious, the truth is that the cuisine in France is intensely regional. The specialties of Brittany, for example, will probably not appear on a menu in Marseille (nor would I recommend ordering them there). While staple items appear throughout the country – breads, cheeses, seasonal dishes, pâtés – everything varies regionally, all in a country the size of Texas.
My top foodie recommendation for France? Try daily specials, and always order the specialties of the region you are visiting.

“Je Voudrais….” My Articles on French Food and Wine
Want to get a better grasp on what to order in France? Here are some of the articles on WhyGo France about French food:

• According to every French person on earth, a meal is incomplete without wine. If you are confused about the different classifications of wine in France and what the difference between a €5 and a €60 bottle of wine is, you’re not the only one. Luckily, the French have made a strict (and easy to understand) classification system so you can tell the difference without too much trouble.
• Wines in France are classified in two different ways – both by the AOC and also by terroir, or region, where the grapes are grown and made into wine. Regions like Bordeaux and Burgundy are the most well known, but each region of France proudly grows their own wines. To read more about the different terroirs and wines from France, read A Guide to French Wines.
• The markets in France are always my favorite way to spend a day (and buy food). With vendors selling fresh produce, regional cheeses, delicious meats and fresh baguettes, the makings of a to-die-for picnic are simply waiting for you. Here are some tips to maximizing your market shopping experience.
• You may think of pâté as a stuffy hors d’oeuvre that neither looks nor sounds terribly appealing, but sampling Pâté: A Delicious, Spreadable Treat, is a delicious way to get a flavor for the regional spices and enjoy one of France’s most cherished foods.
• When it comes to coffee, the French like it strong and dark. I’ve always been a fan of espresso topped with a cap of perfectly foamed milk and dusted with cinnamon or chocolate, which is why no trip to France shouldn’t include a quest for The Perfect French Cappuccino.
• French culture revolves around food. Dinner parties are often six-hour eating extravaganzas, and every opportunity is taken to celebrate with food and wine. That’s why visiting France and partaking in the annual release of the Beaujolais Nouveau wines, sampling excellent cuisine at the Dijon Gastronomy Fair, or heading to Normandy for the Herring Festival in Dieppe is never a bad idea.

France’s Regional Cusine
From the peaks of the Alps to the rugged Breton coastline, the food of different regions of France varies just about as much as the terrain. No visitor should leave France without partaking in what’s made best right where they are.

With its Northern Atlantic coastline, you can imagine the seafood in Brittany would be amazing, and it is. From crêpes to moules, Brittany’s regional cuisine is not to be missed.
Regional Cuisine in Provence—coming soon
Regional Cuisine in Haute-Savoie—coming soon
Regional Cuisine in Burgundy—coming soon

Why French Food Tastes So Good (And how not to get fat eating it)
It’s all in the butter. Well, OK, maybe its also has something to do with using local, fresh, in-season ingredients; but the French aren’t afraid of a little butter in their food. The French think buying fruits and vegetables out of season is preposterous. Why use something that’s best in June when it’s now October?

But butter is the key to that flavorful, rich and perfectly textured food so famous in France. Why do you think French pastries are so flaky and melt in your mouth, or why that Bernaise sauce gives everything a silky consistency? The French are known for their rich and not-always-low-fat dishes, but the key to eating well in France and maintaining your figure has everything to do with balance. A woman recently became famous for writing a book called Why French Women Don’t Get Fat, which examined how French ladies can pile in the pastries, ice cream, steak frites and baguettes while staying slender. They key is to balance rich, heavy meals with lighter ones, to stay active and to eat plenty of vegetables (which, luckily, the French do, all the time).
Bon Appétit!

Source: http://www.francetravelguide.com/french-food

More and more, wedding couples prefer outdoor venues for wedding ceremony and wedding reception. A beautiful setting can really make a wedding reception more memorable for not only the bride and the groom but also for wedding guests attending the ceremony and the reception.

Frequently visited, best wedding venues outside Manila in Pampanga and Subic are listed here including a beach resort which is a semi-private establishment located in the central business district near shopping, business, entertainment, airport and other conveniences of Philippines Clark Freeport Zone.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Below are the names of categories of food in French, along with the French names of the main types of meat, fish and seafood. The French names of fruit and vegetables are listed on the next page.
Types of food in French
These are very generic food terms. For names of specific meats, vegetables etc in French, see below.
de la viande dla vjɑ̃d meat
du poisson dy pwasõ fish
des légumes de legym vegetables
un fruit æ̃ fʁɥi some fruit, a piece of fruit
des fruits de mer de fʁɥid mɛʁ seafood
du pain dy pæ̃ bread
des pommes de terre de pɔm də tɛʁ potatoes
de la soupe yn sup soup
du potage dy potaʒ (thin) soup
du fromage dy fʁɔmaʒ cheese
Pronounce these words
Suggest a change / proposez une modification
Names of specific meats and fish in French
These names of specific foods in French are all prefixed by du, de la or des, the appropriate word for ‘some’ in French1.
Types of meat in French
de l’agneau də lanjo lamb
du bifteck dy biftɛk steak
du boeuf dy bœf beef
du canard dy kanaʁ duck
du chevreuil dy ʃəvʁœj venison
des cuisses de grenouille de kɥiz də gʁənuj frogs’ legs
de la dinde də la dæ̃d turkey
des escargots de zɛskaʁgo snails
du jambon dy ʒɑ̃bõ ham
du lapin dy lapæ̃ rabbit
du porc dy pɔʁ pork
de la poule də la pul hen (served in soups)
du poulet dy pule chicken
des saucisses de sosis sausages
du veau dy vo veal
de la volaille də la volaj poultry
Pronounce these words
Suggest a change / proposez une modification
Types of fish in French
du cabillaud dy kabijo (fresh) cod
du haddock dy adɔk smoked haddock
du hareng dy aʁɑ̃ herring
du maquereau dy makʁo mackerel
de la morue də la mɔʁy cod
des sardines de saʁdin sardines
du saumon dy somõ salmon
du thon dy tõ tuna
de la truite də la tʁɥit trout
Pronounce these words
Suggest a change / proposez une modification
Other seafood
araignée de mer aʁenjed mɛʁ spider crab
du calmar dy kalmaʁ squid
des coquilles Saint-Jacques de kɔkijsæ̃ʒak scallops
du crabe dy kʁab crab
des crevettes de cʁəvɛt prawns
des crevettes grises de cʁəvɛt gʁiz shrimps
des écrevisses dez ekʁəvis crayfish
du homard dy omaʁ lobster
des huîtres de zɥitʁ oysters
des langoustines de lɑ̃gustin scampi
des moules de mul mussels
…marinière maʁinjɛʁ …in white wine sauce
des moules-frites de mulfʁit mussels and chips (common especially in Belgium)
du poulpe dy pulp octopus
Pronounce these words
Notes:
1. To say ‘the’ instead of ‘some’, replace du, de la and des with le, la and les respectively.

Source: http://www.french-linguistics.co.uk/phrase_book/en/food.html

Philippines has many top rated event venues for wedding ceremony and wedding reception, especially up in the north in Subic and Pampanga.

Clark Freeport located in Pampanga Philippines is just 70 minutes from Manila. Many wedding couples travel out of town for a getaway to hold wedding receptions and beach wedding ceremony in the beautiful and highly recommended hotels and resorts in Clark.

Clark’s neighbor Angeles City provides nightlife and bars for entertainment. However, most guests prefer to stay inside Clark Freeport for safety and security reasons. Wedding venues for outdoor reception are very popular in Clark. Brides and grooms travel out of town north of Manila to get married in Clark.

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, contact us ( link to contact page)

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com