Across
- 8. french for Christmas
- 9. French name for Easter
- 11. Thin, delicate pancake usually rolled around a filling
- 12. egg based, light airy cake, term translates as "to puff"
- 14. A flaky, buttery yeast roll, occasionally shaped into a crescent
- 16. Most popular bread in France
- 17. France’s national Independence day.
- 20. cheese course or dessert
- 21. A snail eaten as food
- 22. flavors of locally grown foods are enhanced by simple cooking
- 24. finely chopped and seasoned meat of game birds
- 25. Colorful combination of potatoes, green beans and tomatoes
- 26. A sauce made from olive oil and garlic
- 27. Elaborate preparations, fancy garnishes, and rich sauces
- 28. Slender pastry shells filled with custard or a cream filling and iced.
Down
- 1. milk based sauce thickened with a roux
- 2. Vegetable casserole
- 3. Festival in early June honoring the bread and wine used for Holy Communion
- 4. Small dishes designed to stimulate the appetite
- 5. An egg custard tart served in many variations as an appetizer and a main dish
- 6. January 6th children lay fruit and cake on the church alter for the Christ Child
- 7. A seafood stew
- 10. A rare type of fungi that grow underground near oak tree and used in many French recipes
- 13. French national heroine and Catholic saint, decorate streets with statutes and pictures of her. 2. Is the classic French brown sauce, typically served with meat
- 15. Beginning of Lent, parades of flower-covered floats
- 18. emphasizes and lightness and natural taste in foods
- 19. Traditional stew made with white beans, goose or chicken, pork, bacon and herbs
- 23. system in which the kitchen was separated into 5 stations