What to eat in France?
No national cuisine can surpass the French in originality and sophistication. What they eat in France is different from the food of other countries. Cooking for the French is an art. Each dish is prepared according to its own recipe, adding even its famous zest to famous recipes.
The French brought real luxury to everyday cuisine. From sweet dishes stand tall towers. Meat, oysters, fish are stacked on the "pedestal". Compared to other European countries, French chefs use less dairy products. The exceptions are French cheeses. More than three thousand sauces used in French dishes. All French dishes are prepared exclusively from fresh products, the quality of products is preserved after heat treatment. French cuisine is multifaceted, in different areas of the country there may be disagreements regarding the recipes of some dishes. However, regardless of the areas French cuisine is replete with vegetables and root vegetables.
About Provence Kitchen
Indispensable in Provencal cuisine are vegetables, garlic,seasonings: tarragon, marjoram, oregano, basil, dill, parsley, rosemary. Vegetables are used in hot and cold dishes. Vegetable dishes are prepared very nourishing, therefore they sometimes replace the main ones.
Cod, pike, halibut, carp, sardines decorate most Provencal dishes. Ear bouillabaisse with small varieties of fish, seafood, vegetables, wine, and spices is especially popular in France. Demand is mussels, oysters.
Meat in Provence is reserved. There are several dishes: beef stew, lamb stew, suckling pig, Parma ham, which stand on the tables of the French.
Dessert in Provence is in special demand. There is always chocolate, nuts, nougat, dried fruit, cookies on the table. One of the favorite pies is clafouti with apple-cherry-apricot filling. In any pastry shop there are always cakes, buns, cakes, marmalade, sweets, creme brulee.
About Burgundy Kitchen
In the kitchen of Burgundy used wine in many dishes. Wine is added to sauces, gravy. In wine marinated meat, snails. Snails are served without shells, adding parsley and onions.
About the kitchen of Normandy
Normandy prized dairy products: cream, butter, Camembert cheese.In Normandy, meat and fish are always cooked with cream. And such dishes as beef side in Norman style with cream and mushrooms and duck in Rouen so can cook so tasty only in Normandy.
About the kitchen of Lorraine
Lorraine is famous for its open cakes with slices of smoked bacon or ham with melted cheese. The national dish is Alsatian stewed cabbage with pork and smoked breast.
About Lyon's Kitchen
Lyon cuisine is famous for its unusually tasty onion soup in Lyon style. The traditional Christmas dish is roasted capon with chestnuts. Capons (young roosters) are grown in cages, which makes their meat juicy and incomparable to taste.
Each dish cooked in France can be remembered for a lifetime. The most famous dish cooked by French chefs is frog legs. France is also famous for its cheeses, they produce more than 500 different varieties: hard, soft, young, seasoned, with a crust, with mold. Also known are "snail in Burgundy", eggs "kokot" with extragonone, About such national dishes as ratatouille, julienne, baguette, croissants are known not only in France.Often they are on the tables of the Russians.
The French national drink is wine, the most famous is Bordeaux and Burgundy. Wine is served to almost every dish, and sometimes is included in the price of complex meals. French champagne, cognac, calvados are no less famous in the world.