French cuisine
France is the birthplace not only of haute couture clothing, but also a trendsetter in culinary fashion. French cuisine has always been an example of excellence in the art of culinary, it is sophisticated and varied, just a gourmet paradise. And this is not surprising - after all, the French have long attached particular importance to food, and good cooks are considered poets. According to the French, ready-made recipes serve only as the basis for cooking, and a good chef can bring something new to the dish, investing in it not only his talent, but also his soul.
French cuisine has its own regional features. Burgundy is famous for its cheeses, wine, Dijon mustard, truffles and famous beef. Alsatian cuisine is very reminiscent of German. In Normandy, the famous Camembert cheese and the equally famous Calvados (apple brandy) are produced. Brittany is the birthplace of crepe, delicate crepes with a variety of fillings; a variety of seafood and fish dishes are also popular here, including, of course, oysters. Gascony and Languedoc coexist with Spain, which affects the local menu. Champagne’s contribution to French cuisine is obvious, but besides your favorite drink here you will find a Flemish-like cuisine - lots of vegetables, potatoes and pastries. But perhaps the most striking can be called the cuisine of Provence, a southern province that is famous for its spicy herbs, fruits, vegetables and unforgettable bouillabaisse fish soup.
Despite regional differences, French cuisine has unique features. Not so much milk and dairy products are used here (with the exception of cheese), cereals are practically not eaten, but there are a lot of vegetables and herbs, the French masters prepare various sauces and salads. Unlike our salads, where vegetables are chopped as small as possible and mixed, the French cut them into slices and slices, place them nicely, and then fill them with vinaigrette sauce. By the way, dressing a green salad is also not so simple. They say that a girl who knows how to do it well can get married.
As a rule, during lunch in France it is customary to drink dry wine. Wine is widely used for cooking, for marinating meat and fish, and is added to confectionery.
While preparing many dishes, French chefs put a small bunch of herbs in the pan, which gives the dishes a unique flavor. It is called a “garni bouquet” and consists of parsley, savory and bay leaf. Before serving, the bunch is removed. You can not remain silent about the chic desserts, in which the French are undoubtedly knowledgeable. This is Klafuti cherry pie, and delicious tarte tatin - open fruit cakes and, of course, the famous creme brulee - cream baked with a caramel crust.
The order of serving the dishes is somewhat different from what we are used to. For example, melon is served before a hot dish, and not for dessert, as is customary with us, and cheese, on the contrary, is almost at the very end of the meal, before dessert. By the way, in France there are so many varieties of cheese that you can probably try a new one every day. They start serving dishes with the most respected of the ladies (which may be the oldest, but not necessary), and after the women are served, you can pay attention to men, strictly adhering to the degree of seniority or respect.
There is another interesting tradition in France. They make a particularly beautiful dish for everyone to see, and the guests admiring the art of the cook applaud him standing, and only then the dish is cut into portions, for which you can even take it back to the kitchen.
French cuisine is a real celebration, so you can talk about it endlessly, but it is better to try it.
France is the birthplace not only of haute couture clothing, but also a trendsetter in culinary fashion. French cuisine has always been an example of excellence in the art of culinary, it is sophisticated and varied, just a gourmet paradise. And this is not surprising - after all, the French have long attached particular importance to food, and good cooks are considered poets. According to the French, ready-made recipes serve only as the basis for cooking, and a good chef can bring something new to the dish, investing in it not only his talent, but also his soul.
French cuisine has its own regional features. Burgundy is famous for its cheeses, wine, Dijon mustard, truffles and famous beef. Alsatian cuisine is very reminiscent of German. In Normandy, the famous Camembert cheese and the equally famous Calvados (apple brandy) are produced. Brittany is the birthplace of crepe, delicate crepes with a variety of fillings; a variety of seafood and fish dishes are also popular here, including, of course, oysters. Gascony and Languedoc coexist with Spain, which affects the local menu. Champagne’s contribution to French cuisine is obvious, but besides your favorite drink here you will find a Flemish-like cuisine - lots of vegetables, potatoes and pastries. But perhaps the most striking can be called the cuisine of Provence, a southern province that is famous for its spicy herbs, fruits, vegetables and unforgettable bouillabaisse fish soup.
Despite regional differences, French cuisine has unique features. Not so much milk and dairy products are used here (with the exception of cheese), cereals are practically not eaten, but there are a lot of vegetables and herbs, the French masters prepare various sauces and salads. Unlike our salads, where vegetables are chopped as small as possible and mixed, the French cut them into slices and slices, place them nicely, and then fill them with vinaigrette sauce. By the way, dressing a green salad is also not so simple. They say that a girl who knows how to do it well can get married.
As a rule, during lunch in France it is customary to drink dry wine. Wine is widely used for cooking, for marinating meat and fish, and is added to confectionery.
While preparing many dishes, French chefs put a small bunch of herbs in the pan, which gives the dishes a unique flavor. It is called a “garni bouquet” and consists of parsley, savory and bay leaf. Before serving, the bunch is removed. You can not remain silent about the chic desserts, in which the French are undoubtedly knowledgeable. This is Klafuti cherry pie, and delicious tarte tatin - open fruit cakes and, of course, the famous creme brulee - cream baked with a caramel crust.
The order of serving the dishes is somewhat different from what we are used to. For example, melon is served before a hot dish, and not for dessert, as is customary with us, and cheese, on the contrary, is almost at the very end of the meal, before dessert. By the way, in France there are so many varieties of cheese that you can probably try a new one every day. They start serving dishes with the most respected of the ladies (which may be the oldest, but not necessary), and after the women are served, you can pay attention to men, strictly adhering to the degree of seniority or respect.
There is another interesting tradition in France. They make a particularly beautiful dish for everyone to see, and the guests admiring the art of the cook applaud him standing, and only then the dish is cut into portions, for which you can even take it back to the kitchen.
French cuisine is a real celebration, so you can talk about it endlessly, but it is better to try it.
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