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Plan language: 中文法国的必游之地包括参观埃菲尔铁塔,这座位于巴黎的铁塔高达1083英尺,提供绝美的景色。艺术爱好者可以探索卢浮宫博物馆,这里收藏了超过35000件艺术品,其中包括蒙娜丽莎。想要一日游的话,可以前往诺曼底壮丽的圣米歇尔山,这座建筑群从海中雄伟耸立。


Mont-Saint-Michel
戏剧性涨潮岛屿,顶端耸立着一座宏伟的修道院。漫步中世纪小巷,观赏海水吞没堤道的奇观。
快速信息: 一座岩石岛屿顶端矗立着一座高耸的中世纪修道院,在广阔的泥滩上戏剧性地升起,随着潮水涨落,从连接的半岛变为海中孤岛。游客可以观看欧洲最大的潮差之一,有时潮差可达14米,潮水在不到一小时内淹没周围的沙地。
亮点: La Mère Poulard餐厅由Anne Boutiaut于1888年创立,仍在铜锅里现场翻炒著名的蓬松蛋奶酥煎蛋,一场引人入胜的烹饪戏剧仪式,吸引着忠实食客。当潮水上涨,环绕山丘形成水环,不到一小时,咸湿的海浪喷雾和盘旋的海鸥令攀登修道院的过程如同海边戏剧的高潮。
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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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