法国旅行简介？

一、法国旅行简介？

法国全称法兰西共和国，法兰克在日耳曼语中意即“勇敢的、自由的”，这是罗马帝国时代对法国人祖先的赞誉。 法国是欧洲浪漫的中心，它的悠久历史、具有丰富文化内涵的名胜古迹及乡野风光吸引着世界各地的旅游者。风情万种的花都巴黎，美丽迷人的蓝色海岸，盛开着熏衣草的普罗旺斯，美酒飘香的波尔多，都是令人神往的旅游胜地。法国有20多处风景名胜被联合国列入世界文化和自然遗产：以卢浮宫和巴黎圣母院为中心的巴黎塞纳河滨、凡尔赛宫、枫丹白露宫、香波堡等。 首都巴黎素有“世界花都”之称。这座美丽的城市不仅是法国的政治、文化、经济中心，而且是著名的旅游胜地。巴黎有70多座博物馆，众多的名胜古迹、教堂广场，值得细细品味。

面积：55.16万平方公里。语言：法语。宗教：主要是天主教，其次是新教、东正教、伊斯兰教和犹太教等。位置：位于欧洲大陆的西端，其南到赤道、北至北极的距离大约相等。时差：比北京时间晚7小时。首都：巴黎。国歌：《马赛曲》。货币：欧元（纸钞面额有500、200、100、50、20、10、5欧元；硬币则分为2欧元、1欧元和50、20、10、5、2、1欧分）。国花：香根鸢尾花。国鸟：公鸡，象征勇敢和顽强。电压：200-230伏特，50循环交流电。紧急电话：24小时救护车15、警察17、消防局18。

二、法国的布封简介？

布封是十八世纪法国著名的作家、博物学家。布封生于孟巴尔城一个律师家庭。少年时期就爱好自然科学，特别是数学。

布封观察、研究大地、山脉、河川和海洋，寻求地面变迁的根源，开了现代地质学的先河。尤其在物种起源方面，他倡导生物转变论，指出物种因环境、气候、营养的影响而变异，对后来的进化论有直接的影响。

1739年起，布封担任皇家花园主任。他用毕生精力经营皇家花园，并用40年时间写成36卷巨册的《自然史》。

布封是人文主义思想的继承者和宣传者，在他的作品中常用人性化的笔触描摹动物。他写的课文中的《马》就被赋予了人性的光彩，它像英勇忠义的战士，又像驯服诚实的奴仆，像豪迈而犷野的游侠，又像典雅高贵的绅士。

布封的《马》被选入七年级第29课，《松鼠》被选入小学人教版五年级上册第17课课文，沪教版六年级上册第17课课文，苏教版七年级下册第10课课文。

三、法国廊酒的简介？

规格：750ml酒精度数：40%原产地：法国饮用建议：每晚睡前饮用20ml-40ml保质期：长期储藏方法：避免阳光照射配料：纯净水，甜菜根蒸馏液，百里香叶及蜜蜂花叶。口感：鼻感前置复杂，有浓郁的水果和香料气息；苜蓿、甘草与蜂蜜、奶油和橙子的味道协调。味觉上有草药和香料与蜂蜜融合的和谐感，味蕾有些刺激透出酒体的复杂感。种类：利口酒

四、求，法国的文化简介？

法国文化：17世纪开始，法国的古典文学迎来了自己的辉煌时期，相继出现了莫里哀、司汤达、巴尔扎克、大仲马、维克多·雨果、福楼拜、小仲马、左拉、居伊·德·莫泊桑、罗曼·罗兰等文学巨匠。

他们的许多作品成为世界文学的瑰宝。其中的《巴黎圣母院》、《红与黑》、《高老头》、《基督山伯爵》、《悲惨世界》和《约翰·克利斯朵夫》等，已被翻译成世界文学作品，在世界广为流传。侦探小说方面有莫里斯·勒布朗的侠盗亚森罗平，和乔治·西姆农的梅格雷探长。近现代，法国的艺术在继承传统的基础上颇有创新，不但出现了罗丹这样的雕塑艺术大师，也出现了像莫奈和马蒂斯等印象派、野兽派的代表人物。从17世纪开始，法国在工业设计、艺术设计领域的世界领先地位早已有目共睹。有关实用美术、建筑、时装设计、工业设计专业的学校也早已凭借其“法国制造”的商业硕果而闻名海外。法国人喜爱体育运动，比较流行的体育运动项目有足球、网球、橄榄球、地滚球、帆船、游泳、滑雪、和自行车环形赛等。比较有名的大学有巴黎大学、里昂大学等。戛纳国际电影节是世界五大电影节之一，每年5月在法国东南部海滨小城戛纳举行，它是世界上最早、最大的国际电影节之一，为期两周左右。1956年最高奖为“金鸭奖”，1957年起改为“金棕榈奖”。

五、求法国第戎的简介？

第戎(Dijon)位于法国东部城市，勃艮第运河河港，科多尔省的省会。在巴黎东南270公里，城建于罗马时代。工业有机械、铁路器材、化学、食品、皮革、塑料等，是重要铁路枢纽。城内设有大学，有十三世纪兴建的大教堂，还有美术博物馆等。达尔西公园　　这是一个名符其实的大众公园，创建于1880年，它围绕一个由亨利达尔西工程师建成的储水池展开，该储水池把苏棕山谷的水引入第戎城市。一尊北极熊雕塑看守着这个罗马式公园，这个雕塑是著名雕刻家佛朗索瓦· 彭蓬的一个学生为纪念他而创作的作品。钟楼旅馆　　这个豪华的大旅馆建于1882年，用于迎接当时的重要人物，签名簿上留下当代名人的签名。如：拿破仑三世、雕刻家罗丹、作曲家圣· 萨安等。 吉约姆大门　　这是一座十八世纪的凯旋门，命名于纪念十一世纪的改革家吉约姆。它的延伸方向是自由大街，是第戎最繁华的商业大街。 格朗吉尔建筑和广场　　格朗吉尔广场是二十世纪初改革派风格的见证。在学院派风格十足的旅店旁边有一座宝塔式的建筑物，这些都出于同一建筑师路易· 佩罗之手。佛朗索瓦· 鲁德广场　　1904年，一群旧房屋拆除之后修建了这个广场。这个广场德装饰归功于出生在此地的著名雕刻家。这个雕刻家也是巴黎星形广场众凯旋门上浮雕“马赛曲”的作者。第戎人也称这个广场为巴热载广场，因为广场中心的采葡萄人雕像而得名。菲利普·勒·邦塔楼　　塔楼高达46米，这是第戎的最高点。该十五世纪的塔楼标志着勃艮第公爵的强大显赫。登上塔楼一篇壮观的景色在游人的面前展开。

六、法国哪些特产？

法国波尔多的葡萄种植和酿酒的历史在法国不是最悠久的；从16世纪起，欧洲人就知道，最好的香水在法国格拉斯；最早以葡萄为原料生产白兰地的地方，是位于法国西南部的康涅克地区；法国的巴黎是国际时尚大都市之一，这些都的我们想到法国所能联想到的特产。

1、

Carte Noire咖啡

这个牌子的咖啡粉拥有现磨咖啡豆的品质，是巴黎本地人的最爱，目前在巴黎超市中的价格大约是250g两包5欧元！从品质到价格都不容错过！

2、

Raflets果酱

Raflets是法国著名的果酱牌子，在家乐福等超市就可以买到，其中无花果果酱尤其好吃，一罐大约2.5欧元。注意全名叫Raflets de France，包装也充满了复古的田园风情。

3、

可丽露

可丽露的学名，其实叫波尔多焦糖肉桂波纹蛋糕是在一个带有螺纹的铜质模具中制作的，也因此得名。这款蛋糕带有让人食欲大开的焦黄颜色和细腻的焦糖外壳，里面藏匿着柔软可口的内馅。据说来自于叫圣-欧拉力的姐妹在上个世纪的修道院里发明的点心。

4、

里昂巧克力

法国的巧克力在以前曾经深受贵族们的喜爱，直到今日，法国的巧克力仍是人们送礼的选择之一。如Richart的艺术巧克力可以作为送给亲朋好友的礼物首选。

5、

里昂艺术品

可以为自己家里添置些有法国风情的装饰品，尤其是在二手市场内，可以淘到很多漂亮而又具有较高艺术价值的古玩等。

6、

薰衣草蜂蜜

薰衣草蜂蜜能平衡油脂分泌、抑油，更能清洁肌肤、缩小毛细孔，让皮肤更加细腻；可抑制粉刺，褪暗疮印，促进青春痘和刀伤烫伤等伤口迅速愈合，能极为有效地避免留下疤痕；能改善身体各部位的瘙痒，如对皮肤及外阴等处的骚痒有缓解效果并保证不损伤肌肤侵害肌理

7、

薄若莱酒

薄若莱是位于法国勃艮第南部的一个酒村，靠近里昂，以葡萄酒闻名世界。这里98%的葡萄品种为佳美（Gamay）。由于其特殊的酿造工艺，使其单宁极其柔顺，果味浓郁且常有标志性的香蕉及橡皮糖的香气。

8、

香料

香料色彩最丰富的要数香料摊，红的是辣椒，绿的是迷迭香，黄的是咖喱粉，还有褐色的月桂棒，粉红的干玫瑰以及许许多多都叫不上名字的香料。那边一摊紫色卖的是晒干的薰衣草和各种香包；这边一摊黑色是腌制橄榄。

9、

马赛香皂

马赛皂是一种清洁能力超强，用于身体保湿的香皂。它是通过精炼植物油以及氢氧化钠进行皂化反应得出的产品。这种产品可以通过工业流水线或者手工制作完成。

10、

芥末酱

第戎芥末酱又称法式芥末酱。和日式芥末酱以呛味见长的风味不同，法式芥末酱是有去荚后的褐色芥菜籽制成，辣味较强，以特殊的香味在调理上占有一席之地，和羊肉、牛肉、猪肉的搭配十分契合，在欧系菜肴中也常作为酱汁调料的基底，如加上蜂蜜调和而成的蜂蜜芥末

七、法国美食英文简介？

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

八、法国梧桐树叶的简介？

学名上略有关系，法国梧桐（Platanus × acerifolia，二球悬铃木，这名字我说一次笑一次）种加词 acerifolia 意思是“枫叶的”。相应的，挪威枫（Acer platanoides）种加词意思是“似悬铃木的”。至于真梧桐（Firmiana simplex W.F.Wight）也有别名 Sterculia platanifoliaL.f.，种加词意思是“悬铃木叶的”。二球悬铃木挪威枫真梧桐

九、法国昂热特产？

古罗马人统治的高卢从南到北,从东到西,到处是葡萄园,使葡萄酒成了法国的特产，还有艺术品。

十、法国有啥特产？

关于这个问题，法国有很多特产，以下是其中一些：

1. 葡萄酒：法国是世界上最著名的葡萄酒产地之一，产量和质量都非常高。

2. 奶酪：法国有多种奶酪，其中一些如布里和卡门贝尔是全球知名的。

3. 香料：法国是香料的重要产地，其中最著名的是普罗旺斯地区的薰衣草。

4. 鹅肝：法国的鹅肝被认为是世界上最好的之一，被广泛用于高级餐厅的菜肴中。

5. 巧克力：法国制造的巧克力也很有名，其中最著名的是巴黎的拉芙堡。

6. 香槟：香槟产自法国的香槟区，是法国和世界上最著名的起泡酒之一。

7. 龙虾：法国龙虾质量很高，被广泛用于高级餐厅的菜肴中。

8. 鹅肠：法国的鹅肠也很有名，被广泛用于高级餐厅的菜肴中。

9. 鲜花：法国有很多花卉产地，其中最著名的是普罗旺斯地区的薰衣草。

10. 鹅肉：法国的鹅肉也很有名，被广泛用于高级餐厅的菜肴中。

顶一下

(0)

0%

踩一下

(0)

0%