PRESENTATION OF GROUPS One group will talk about fried mussels, another one about pastry and the last one about typical French food. There are four pupils in a group but in the last one, there are only three. In the group which is working on fried mussels, there is: Baptiste, Pierre, Louis and Matthis. In the other one which is working on pastry, there is: Clara, Nina, Noa and Lisa. In the last one which is working on typical French food, there is : Tom, Apolline and Laura. They will explain these subjects and particularly French dishes like fried mussels with some pictures, of course.
ERWAN LECOCQ
Mussels and fries recipe INGREDIENTS : 1 kg mussels 1 onions 1shallots 50g butter pepper 1 garlic clove celery 500ml white wine utensils : 1 spoon 1chip pan 1 pot
Recipe :
Place the cleaned mussels in a pot. Add very finely chopped onions and shallots, butter, pepper and crushed garlic clove. Place the celery stalks and the parsley on top. ... Cook and stir until the molds are fully open.
THE PETIT PAIN AU CHOCOLAT
The « Petit pain au chocolat » is a French tradition. He is rectangular. This ingredients is yeast-leavened dough and obviously chocolate. In French, that name is « Pain au chocolat » on the North of France, « Petit pain au chocolat » on Swiss and Belgium, « Chocolatine » on the South of France and Quebec or « Couque au chocolat » on Belgium.
An éclair is an oblong pastry made with choux dough filled with cream and topped with icing. The éclair originated during the nineteenth century in France where it was called "pain à la duchesse" or "petite duchesse" until 1850