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Plan language: PortuguêsAs principais coisas para fazer na França incluem visitar a Torre Eiffel, que oferece vistas deslumbrantes de seus 330 metros de altura em Paris. Os amantes da arte podem explorar o Museu do Louvre, que abriga mais de 35.000 obras, incluindo a Mona Lisa. Para uma viagem de um dia, o deslumbrante Mont Saint-Michel se ergue dramaticamente do mar na Normandia.


Carcassonne
Explore uma fortaleza medieval dramática repleta de atmosfera. Passeie pelas muralhas, espreite por 52 torres e absorva o charme das ruas de paralelepípedos.
Fatos rápidos: Você pode caminhar ao longo de duas muralhas de pedra concêntricas salpicadas com cerca de 52 torres, uma silhueta saída de um livro de histórias. No interior, vielas estreitas de paralelepípedos levam a uma basílica gótica onde a luz colorida filtra através de vidros medievais.
Destaques: O restaurador Eugène Viollet-le-Duc deu aos telhados um perfil pontiagudo e policromado durante uma reforma do século XIX, moldando a silhueta da fortaleza reconhecida hoje. Caminhe pelos cerca de 3 quilômetros de muralhas, conte cerca de 52 torres, depois faça uma pausa onde o ar perfumado de lavanda sopra da planície e os Pirineus emolduram o horizonte.
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Crème brûlée is known for its perfectly brittle caramelized sugar top which diners traditionally crack with a spoon, and the dessert's silky custard was popularized in France though versions existed earlier across Europe.
The colorful French macaron as a sandwich cookie was popularized in Paris in the 20th century, and Ladurée helped make delicate almond meringue shells and ganache fillings an art form.
The tiny shell-shaped madeleine became a cultural symbol after Marcel Proust described how tasting one unlocked a flood of memories, and bakers still bake them in scalloped molds for that reason.
Coq au vin was born as a peasant recipe using an old rooster cooked slowly in wine to turn tough meat tender, and the long braise concentrates flavors into a deeply savory sauce.
Bouillabaisse began as a Marseille fisherman's stew, created from the bony fish too humble to sell, and its saffron flavored broth and rouille sauce made it a regional treasure.
Cassoulet is a slow-cooked bean casserole from southwest France, traditionally simmered for hours so the top forms a prized crust and the meats become meltingly tender.
French red wine helped shape the idea of terroir, the belief that soil and place leave a distinct fingerprint on flavor, and some French vineyards keep vines producing for over a century.
Only sparkling wine made in the Champagne region can legally be called Champagne, and its celebrated bubbles come from a second fermentation in the bottle that also helps concentrate aromas.
French cidre from Normandy and Brittany ranges from dry to sweet and was traditionally made by whole-apple pressing, pairing famously well with crepes and salty cheeses.
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