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French Easter specialties

"Les spécialités de Pâques françaises"
French B2 writing exercise

Discover some of France's regional Easter specialties.

Pay attention to the hints!

Some vocabulary you may want to look up before or during this exercise: "a holiday", "a leg of lamb (recipe)", "the Easter lamb", "a sponge cake", "lamb-shaped", "Corsica", "aniseed", "the (egg) shell", "from the Berry region (adjective)", "a golden crust", "a hard-boiled egg".

I’ll give you some sentences to translate into French

  • I’ll show you where you make mistakes
  • I’ll keep track of what you need to practise
  • Change my choices if you want
Start the exercise
How the test works

Here's a preview of the text for the writing challenge, when you're ready click the start button above:

Easter is the second most celebrated holiday in France, after Christmas. The one dish that you'll find on almost every French table that day is the leg of lamb, which is explained by Easter's religious origins. In Alsace, you'll enjoy the "Lammele", the Easter lamb, which is a sponge cake baked in a lamb-shaped mould. In Corsica, on Easter Monday, you will share the "merendella", the traditional picnic during which friends and families gather and together, enjoy Easter specialties such as the "cacavelli". These are crunchy aniseed-flavoured cakes in the shape of a crown, to which we add a whole egg - with the shell! - that will cook with the cake and will be eaten later at the picnic. Finally, if you're in the Berry region, located in the Loire Valley, you will taste the famous Berry Easter Pâté whose golden crust hides ... hard-boiled eggs of course!

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