Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
This week is Guest Week here at FCT, and I’m inviting friends and supporters of the site to craft some of their own questions! Today, we have questions from Sarah Toporoff, a quiz mistress living in Paris. As such, she operates the trivia site Paris Quiz Mistress, which has lots of fun questions, especially those with an international slant. I’ve been avoiding a World Wednesday France for a while now, and now we have someone qualified to write it! Everything after this point was written by her. Bon appétit!
1. Burgundy, Bordeaux, Alsace: Match the bottle shape with the French wine region most closely associated with each.
2. Much like fries or kissing, French toast isn’t “French” to the French! The recipe is known as pain perdu, or bread that has been what?
3. The “Gastronomic meal of the French” was added to UNESCO’s Intangible Cultural Heritage of Humanity register in 2010 which includes the specific order in which dishes are served. The cheese dish traditionally served:
a. Before the appetizer
b. Before the main course
c. Before dessert
d. Throughout the meal
4. Quiche is everyone’s favourite savoury egg pie! When a quiche includes bacon (or lardons) and cheese, it’s named for which French region?
5. Although Sobrino de Botín in Madrid holds the official Guinness World Record, La Tour d’Argent in Paris (as well as Stiftskeller St. Peter in Salzburg and Zum Franziskaner in Stockholm) bid for the same distinction. What is the record?
6. If a dish is prepared à la Lyonnaise, what vegetable must it contain?
7. A ham sandwich topped with melted cheese is known as a croque monsieur. A croque madame includes what additional ingredient?
8. A black Périgord is a pricey variety of what product?
9. According to the Michelin Guide Vert, four essential elements of a true _________ are the presence of rascasse (a bony rockfish which lives close to shore), the freshness of the fish; olive oil, and an excellent saffron.
10. Helix pomatia, Cornu aspersa and Helix lucorum are among the most common species of what used in French cuisine?
Thanks again to Sarah for crafting today’s questions! Make sure you subscribe to her website for other fun questions! Stay tuned for tomorrow’s Guest Week author, where we head back to America, with questions by David Long!
1. A – Bordeaux; B – Burgundy; C – Alsace
3. c. Before dessert
5. Oldest restaurant in the world (source)
10. escargots (snails!)