Português
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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.


Versailles
Ascenda ao esplendor real, onde galerias espelhadas encontram jardins formais sem fim. Espere lustres deslumbrantes, fontes sincronizadas e um drama em escala de palácio.
Fatos rápidos: Ao cruzar o Salão dos Espelhos, a sucessão hipnótica de reflexos e luz transforma qualquer visita num espetáculo de opulência. Nos jardins há centenas de esculturas e fontes, além de um engenhoso sistema hidráulico que permitia espetáculos noturnos com fontes programadas.
Destaques: A Galeria dos Espelhos tem 73 metros de comprimento e 17 janelas que se refletem em arcos forrados de espelhos e folhas de ouro; quando o sol da manhã entra o salão brilha como se estivesse cheio de fogo líquido. Nos jardins desenhados por André Le Nôtre, mais de 800 hectares foram moldados em precisas perspectivas geométricas, e nas noites das Grandes Águas centenas de jatos sincronizados e música barroca fazem as estátuas parecerem respirar.
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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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