French cuisine is the standard of elegant and refined cuisine. It is widely appreciated by gourmets all over the world. Famous frog legs, cream-brulee and foie gras have made it one of the most popular, however these dishes are far from everything the cuisine of France is famous for. Traditionally, it is divided into two major directions - regional and aristocratic. The dishes of aristocratic fine cuisine are classics for many restaurants; these dishes are distinguished by the complexity of cooking and variety. The cuisine was formed during the reign of the Bourbon dynasty, Paris in those years was the center of world fashion in everything. Regional national cuisine for centuries has evolved in different regions under the influence of farming or climate specifics.
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In the southern regions of France, Mediterranean cuisine is common. In the northern regions, more nourishing "heavy" meals are preferred. In the borderlands with Germany, the traditional traits of the German national cuisine are traced. In Alsace they prefer heavy, nutritious food; the main side dish for meat is stewed cabbage. The cuisine of Provence is distinguished by its exquisite tastes; local chefs use a large number of spices and seasonings. The cuisine in the region is lighter, much attention is paid to vegetables, and mainly olive oil is used. Normandy - the northern region of the country is famous for its apple plantations and apple pies. In Burgundy, during the preparation of dishes, wine is traditionally added in them; this gives them a unique taste.
The French do not really like fast food, it contradicts their gastronomic predilections. Locals like long feasts, during which you can conduct fascinating conversations and enjoy delicate dishes for several hours. This way of eating is contrary to the philosophy of fast food. The meal begins traditionally with snacks, and then the French necessarily eat soup, main course, salad and dessert. Cheese is of great importance in French cuisine. Soups with a transparent broth were invented by the French, although modern cuisine offers a great variety of soups-purees. In France, breakfast starts with fresh baguettes or croissants; which are a real symbol of the country. Another addition to the meal is wine; French sorts of wines are recognized as one of the best in the world. Copyright www.orangesmile.com
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The most recognizable French dish is the "frog legs", because of which the French were even glued to the offensive nickname "Frogs". However, this dish in France is a delicacy and is served only in several restaurants. The country is the largest importer of frog legs from Asian countries, and therefore the delicacy can always be found in stores as a semi-finished product. Another attraction of local cuisine is the French baguette, which is long narrow bread. Only in Paris, about five hundred thousand baguettes are sold daily. The most popular soup in the country is onion soup, which appeared in the French menu during the Roman Empire. For this dish, the onion is sautéed for 30 minutes, until the sugar in it is not caramelized, after which, broth, wine, cognac and spices are added to it.
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Among the second dishes are very popular coq-au-vin, galantine, and ratatouille. Coq-au-vin means a cock in wine, often cooked in different regions, but the birthplace of the dish is traditionally considered to be Burgundy. Preparation of the dish is a real ritual; you need to use the whole cock body and wine which will be served at the table. The dish is served with French baguette. Galantine is a jellied dish made up of forcemeat and chicken minced meat with the addition of eggs and spices. Ratatouille is prepared from fresh squash, eggplants, and tomatoes and is seasoned with classic Provencal spices. Another famous French dish is foie-gras: pate made of goose’s liver with spices, local truffles and cognac. The geese are fed exclusively with corn grains.
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The main French desserts are meringue, éclairs, cream-brulee, macaroni, and profiteroles. The French are recognized masters of confectionery. In France, more than four hundred kinds of different cheeses have been officially registered. The most popular and famous are Camembert, Roquefort, Brie, Tomme, and Blue. Sauces are obligatory for dishes, their diversity in the French cuisine is amazing - more than three thousand species. Another property of the country is wine. Annually in France about ten billion bottles of wine are produced. The classical wine-growing regions are Burgundy, Bordeaux, Alsace, Savoy, and Provence.
French cuisine is the standard of elegant and refined cuisine. It is widely appreciated by gourmets all over the world. Famous frog legs, cream-brulee and foie gras have made it one of the most popular, however these dishes are far from everything the cuisine of France is famous for. Traditionally, it is divided into two major directions - regional and aristocratic. The dishes of aristocratic fine cuisine are classics for many restaurants; these dishes are distinguished by the complexity of cooking and variety. The cuisine was formed during the reign of the Bourbon dynasty, Paris in those years was the center of world fashion in everything. Regional national cuisine for centuries has evolved in different regions under the influence of farming or climate specifics.
Among the second dishes are very popular coq-au-vin, galantine, and ratatouille. Coq-au-vin means a cock in wine, often cooked in different regions, but the birthplace of the dish is traditionally considered to be Burgundy. Preparation of the dish is a real ritual; you need to use the whole cock body and wine which will be served at the table. The dish is served with French baguette. Galantine is a jellied dish made up of forcemeat and chicken minced meat with the addition of eggs and spices. Ratatouille is prepared from fresh squash, eggplants, and tomatoes and is seasoned with classic Provencal spices. Another famous French dish is foie-gras: pate made of goose’s liver with spices, local truffles and cognac. The geese are fed exclusively with corn grains.
