法国南锡安全吗？

一、法国南锡安全吗？

南锡，我住在洛林大学的宿舍，坐在屋子里打量了一下这个城市：人种大多白人；口音全部法语，连听英语也听不懂的状态居多；人数相当少，公车坐不满，路边站不全；最主要的眼神明显比巴黎人民那种自带疏远和恶意的气场来的温柔些，综上我的安全警戒可以下降一些。

二、法国南锡商学院含金量？

是一所含金量很高的大学。

法国南锡商学院成立于1905年，隶属于法国精英商学院，是法兰西精英教育体系“大学校”中的老牌商科学府之一。

学院占地97000平方米，现有在校学生3000余人，专职教师70多名，共开设23个专业。2019年《金融时报》管理类学院排名全球第54位，QS大学排名始终处于100名以内。

三、法国南锡到斯特拉斯堡

法国南锡到斯特拉斯堡：

欢迎来到我的博客！今天我们将探索法国南锡到斯特拉斯堡之间的旅行。这是一段令人兴奋的旅程，充满了美丽的风景和令人难以置信的文化体验。

南锡

我们的旅程将从法国南锡开始。南锡是洛林地区的一个历史悠久的城市，被誉为"艺术与历史之城"。

一旦你踏上南锡的土地，你将被城市的魅力所吸引。你可以参观南锡广场和城市中心的教堂，感受浓厚的法国建筑风格。无论是享受法国美食，还是在城市的博物馆中探索艺术与历史，南锡都是一个令人难忘的目的地。

斯特拉斯堡

从南锡出发，我们将继续前往斯特拉斯堡。斯特拉斯堡是阿尔萨斯地区的首府，位于法国与德国边境之间。

斯特拉斯堡拥有独特的双重文化，同时展现了法国和德国的影响。这座城市印象深刻的地标是斯特拉斯堡大教堂，它是哥特式建筑的杰作。登上钟楼，你将被壮丽的城市风景所震撼。

斯特拉斯堡也是欧洲议会和欧洲法院的所在地，作为欧洲政治的中心，这里充满了国际氛围。

如何到达

从南锡到斯特拉斯堡有几种不同的交通方式可供选择。

• 火车：火车是最方便的选择之一。你可以乘坐高速列车，售票处可以提供具体的时间表和价格。
• 租车：如果你想自由地探索旅程中的其他城市和景点，租车可能是一个不错的选择。但请记住，在法国驾驶需要一定的经验和信心。
• 长途巴士：长途巴士也是一个经济实惠的选择，但需要花费更多的时间。如果你喜欢观赏风景，这可能是一个不错的选择。

旅行建议

在旅行之前，这里有一些建议，可以帮助你计划一次顺利的旅程：

1. 安排行程：仔细规划你的行程，确定你想参观的景点和活动。这样可以避免时间的浪费，让你能够充分地享受旅程。
2. 学习一些基本的法语：虽然很多人在这个地区会说英语，但学习一些基本的法语会让你的旅行更加顺利。法国人会很欣赏你的努力。
3. 尝试当地美食：法国以其美食而闻名，尝试一些当地的特色菜肴是一个绝佳的机会。无论是南锡的奶酪还是斯特拉斯堡的香肠，你都会品味到地道的法国美食。
4. 尊重当地风俗：在旅行中，尊重当地的风俗和习惯非常重要。保持礼貌和尊重，与当地人建立良好的互动。

通过遵循这些建议，你将能够充分享受南锡到斯特拉斯堡之间的旅行。希望你有一个难忘的旅程！

谢谢阅读，下次再见！

四、法国第戎小镇和南锡

法国第戎小镇和南锡 是法国东北部的两个迷人的城市，各具特色，吸引着来自世界各地的游客。这两个城市都有着悠久的历史，丰富的文化遗产和美食，使其成为独特而不可错过的旅游目的地。

第戎小镇

第戎小镇是法国勃艮第-弗朗什-孔泰地区的一个古老城市，位于比利牛斯山脉的脚下。它以其古老的建筑、魅力十足的老城区和世界闻名的葡萄酒而闻名。

这座城市拥有许多古老的教堂和建筑物，其中最著名的是圣本笃教堂。这座教堂建于13世纪，是哥特式建筑的杰作。它的建筑风格壮观，内部装饰精美，吸引着许多游客和文化遗产爱好者。

在第戎小镇的老城区，你可以漫步在狭窄而弯曲的街道上，欣赏到这座城市的中世纪魅力。你会被古老的石头建筑、传统的木结构房屋和可爱的小广场所吸引。老城区还有许多餐馆、咖啡馆和小商店，你可以品尝当地的美食和购买纪念品。

第戎小镇也因其种植的葡萄而闻名于世。这里生产的勃艮第葡萄酒享誉世界。你可以参观当地的葡萄酒庄园，学习关于葡萄酒酿造的过程，品尝一些美味的葡萄酒。

南锡

南锡是洛林大区的一个城市，位于法国东北部。它是一个现代化和充满活力的城市，拥有丰富的历史和文化遗产。

南锡最著名的建筑是南锡斯坦尼斯拉斯广场，这是一个华丽的广场，被认为是法国最美丽的广场之一。广场周围是一些宏伟的建筑，如南锡市政厅和南锡大学。这个广场是南锡的地标，也是游客们必访的景点。

在南锡，你还可以参观洛林公爵宫，这是一座壮观的文艺复兴建筑。它是洛林公爵的宫殿，内部装饰华丽，是对当地历史的重要见证。在公爵宫附近，你还可以欣赏到南锡圣母院的美丽建筑。

除了历史建筑，南锡还以其丰富的艺术场景而闻名。你可以参观南锡美术馆，欣赏到许多著名艺术家的作品。另外，南锡还是一个音乐城市，每年有许多音乐节和演出举行。

结论

无论你选择去法国第戎小镇还是南锡，你都会被它们的美丽和独特之处所吸引。第戎小镇以其古老的建筑和出色的葡萄酒而闻名，而南锡则以其现代化的城市和丰富的历史遗产而闻名。这两个城市都值得一游，带给你独特而难忘的旅行体验。

在这个旅行中，你还可以品尝到法国美食，体验当地的文化和传统。不论你是文化爱好者，美食家还是历史迷，这两个城市都能够满足你的需求。

五、法国南锡大学生活怎样？

法国南锡大学位于法国东部洛林地区的南锡市，毗邻德国、比利时、卢森堡，距巴黎3个小时的车程，曾被法国教育部特颁为“欧洲大学中心”，是法国著名的大学城之一。

　　南锡大学是法国9所超规模大学之一，是南锡第一大学、南锡第二大学和洛林理工大学三所国立大学的统称，已有近500年的历史。目前，在校学生约38000余人，教职工约5000余人。　　南锡大学下属34个学院，包括了5所大学技术学院、10所高等工程师学院、7所博士学院，以及其它机构共同拥有的81个科学技术研究所。南锡大学的培养方向涵盖了所有自然科学、工程科学、医学以及人文社会科学领域。其中南锡一大的医学院、生物和药学院，以数学和计算机为主体的科学学院；南锡二大的法律、经济科学与管理学院，人文科学学院，洛林理工大学的矿业学院、工程师学院和建筑学院等，在世界范围内都享有盛誉。生活环境、条件都不错~

六、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.

七、法国三大美食？

法国的三大美食是:1、鹅肝，2、黑松露，3、鱼子酱

八、法国著名美食有哪些？

法国有三大美食分别是鹅肝、黑松露、鱼子酱 。

1、鹅肝（FoieGrasd’oie）

鹅肝含碳水化合物、蛋白质、脂肪、胆固醇和铁、锌、铜、钾、磷、钠等矿物质，有补血养目之功效。这种脂肪肝质地细嫩、风味鲜美，被欧美人士尊为世界三大美味之首。鹅肥肝含脂肪40%—60%，相当于装饰蛋糕的奶油。法国著名的是料理鹅肝。

2、黑松露 （perigord truffle）

黑松露是一种真菌，价格昂贵，在法国被誉为“黑钻石”。食用黑松露一度成为身份的象征。松露特殊的香气让很多人为之着迷。

黑松露含有丰富的蛋白质、18种氨基酸(包括人体不能合成的8种必需氨基酸)、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素，以及鞘脂类、脑苷脂、神经酰胺、三萜、雄性酮、腺苷、松露酸、甾醇、松露多糖、松露多肽等大量的代谢产物，具有极高的营养保健价值。

3、鱼子酱 （Caviar）

鱼子酱是皇室特供美食，在波斯语中意为鱼卵。狭义上，鱼子酱特指鲟鱼卵，一般认为产于接壤伊朗和俄罗斯里海的鱼子酱质量为佳，味道腥咸，色泽乌亮。。

鱼子酱有红鱼子酱和黑鱼子酱之分，颜色由淡灰到灰黑色泽都有。

九、推荐法国的中国美食？

饺子是中国历史悠久的传统美食之一，早在2000多年前的西汉时期，长安城内就盛行吃饺子。到了唐、宋两朝，饺子的做法和吃法被继续发扬光大。今天，饺子已经是中华美食的一个重要的文化符号。而对于吃东西特别强调文化的法国人来说，这么古老的名菜自然不能错过！

广东料理清淡、精致、滋补的特点很对法国人的胃口，不少名菜，如叉烧肉、白切鸡、虾饺，当然还有法国人最爱的春卷（Rouleaux de Printemps），都是法国中餐馆菜单上的常客。其中，春卷甚至已经褪去了自己的亚洲色彩，完全融入了法国的餐饮界。而广州作为中国最早的通商口岸之一，也广为法国人民熟知。

十、法国美食家影评？

《美食家》是一部非常经典的法式轻喜剧。剧中多次拿错行李的无厘头场景和《虎口脱险》中走错房间的桥段相似，金发美女、飙车、化装等法国喜剧经典元素也是一个不少。但是，我更想说说影片对食品工业的形象塑造和它对今天的启示。

法国人一向追求食品的纯天然和地方特色，《美食家》就很好地体现了上世纪七十年代法国民众对食品工业的质疑。影片主角夏尔·杜斯曼是一位美食杂志编辑，他希望同样具有超凡天赋的儿子杰拉德继承他的事业，但儿子只对马戏感兴趣。而当食品工业巨头雅克·特里加德企图收购外省的大小餐厅，用罐头食品取代传统美食，父子俩终于联合起来，揭露食品工业的阴谋。

这虽然是一个虚构的故事，但其中的角色构建基本上基于现实。杜斯曼（Duchemin）这个名字来自米其林（Michelin），而特里加德（Jacques Tricatel）则影射了第一个在法国建立快餐供应链的雅克·博莱尔（Jacques Borel）。上世纪七十年代，博莱尔在高速公路上建起一个个快餐厅，引发了法国人的强烈不满。表达这种情绪的影视作品、歌曲层出不穷，1976年上映的《美食家》不过是其中最出名的一部。