French cuisine for tourists
French national cuisine, like the cuisines of other countries, has for centuries evolved from the regional culinary traditions of various historical regions of the country. But there is another component in French cuisine, thanks to which it is considered the most exquisite cuisine in the world. When the Bourbon royal court began to set the style of clothing for the upper classes of society throughout Europe, aristocratic French cuisine became famous throughout the Old World. Regional culinary traditions In the “smelting furnace” of Alsace and Lorraine, where French and German traditions have competed and intertwined for centuries, the cuisine is characterized by an abundance of meat dishes and dense fatty foods. Flambered fruits are cooked here, sauerkraut is made, a thin and crispy open flammkuchen pie with onions and lard is served and stewed potatoes with meat (baeckeoffe). Northwest, in Normandy, apple cider and apple pies, creamy sauces and local Pon l’Evec cheeses, camembert and livaros are respected. Norman cuisine has a lot of beef dishes. Perigord is famous for truffles, and Brittany – for artichokes. A popular Breton dessert is crepe pancakes. On the southern shores of France, Mediterranean cuisine prevails, characterized by an abundance of light dishes. In the culinary traditions of places far from the coast, there are more “heavy” foods. Residents of Lyons specialize in meat dishes, mainly from beef and chicken. Burgundy cuisine has a lot of fish and meat dishes, which are often poured with wine and added to them with thick local sauces. Burgundy is also famous for its grape snails and local wines. In Provence, cooked beibes soup with spicy garlic sauce, and in Languedoc, bean stew with meat and herbs. What you should definitely try Unlike many other European countries, all kinds of soups and stews are very popular in France. This is the Provencal bouillabaisse mentioned above, and the famous French onion soup with croutons and cheese. Onion soups were prepared in the Roman era, but the modern recipe was born much later, possibly in the second half of the 18th century. While in France, you just can not help but try croissants and baguettes, which are one of the culinary symbols of the country. The opportunity to appreciate the taste of local olive oil will be repeatedly presented when ordering various dishes. Be sure to taste the frog legs, because of which the French are often called “frogs”; foie gras; mussels (moules); truffles and artichokes; roasted chestnuts. With fried chestnuts, the French prepare not only risotto and salads, but also sweet dishes, such as chocolate mousse with chestnuts and orange marmalade. Trying all the wines, cheeses and sauces is simply impossible. Different regions are famous for their alcohol, cheeses, hard and moldy, and sauces of Tapenada, Hollandez, Velute, Bearnes, Remoulade. Cheeses in France alone produce more than five hundred items. In Champagne, they make soft cheese, Barbra, in Corsica Bleu de Cors with blue mold, in Normandy Bondar and Bondon, in Bearn Breguin, and in Ile de France Bree de Melun. Some of the most famous cheeses are brie, camembert and roquefort. Among the soups, in addition to the traditional onion and bouillabaisse, it is worth trying the “food warmer” broth with a side dish, “Panade” bread soups, “consome” meat broth, “Saint-Germain” vegetable soups (vegetables and green peas), “sweat” (meat and vegetables), Pomme de Terr (potato), Conti (soup with lentils). Desserts deserve special attention. In France there are a lot of them. These are eclairs in chocolate or sugar glaze, and soft pasta with grated almonds, and milf pastries with custard, and thick corrugated waffles, and ganache chocolate biscuits, and savory pies made from walnut dough with syrup, and many others. If possible, it is worth tasting jellied meat dishes galantin, a rooster in wine, an open quiche pie and Provencal ratatouille vegetable dish, taste like a Hungarian lecho. Delicious fondue dishes made from a mixture of cheese and garlic are common in areas bordering Switzerland. General characteristics of French cuisine French cuisine is characterized by a combination of fresh ingredients with all kinds of spices and sauces. There are several hundreds of sauces – they give the dishes a taste and make each delicacy unique. Spicy dishes prevail in the southern provinces; coastal cuisine has more fish and seafood dishes. Regional and French cuisine often uses wines, liqueurs and cognacs. The wine is usually boiled, leaving the dish a refined aftertaste and aroma. Wines also serve as ingredients for the preparation of marinades. In Normandy, the famous local cider is often used for cooking fish dishes for these purposes. French cuisine often uses rosemary, tarragon and leek. Another feature of local culinary traditions is that the French are not afraid to experiment and often try to combine seemingly incompatible ingredients. This is how dishes like roasted chestnuts in chocolate mousse or potage-o-melon soup are born.