You can not stay away from French food, while in France, the country known worldwide for its many culinary delights and specialties. Certainly the French cuisine is very diverse, including a variety of foods and recipes of national and regional cuisine. France really offers one of the richest cuisines in the world.
French cuisine is often categorized as a national cuisine and regional dishes. NationalKitchen> includes foods that are an integral part of French culture have been for centuries. These foods contain a variety of breads, savory dishes, desserts and pastries, and canned food. Common French bread in the kitchen are Ficelle, baguettes, Poilane flute, the pain and sorrow (large xed vegetables), bouillabaisse (fish soup), Les endive (chicory), boudin blanc (Delicatethick bread crust).
World Cuisine
Hearty dishes include bifteki frites (steak &French fries), Blanquette Poulet frites (chicken and chips), veal (veal stew), coq au vin (chicken in red wine), pot au feu (stew with spices like sausage sausage Wed), Civet de Lapin (rabbit) , foie de veau (veal liver) and andouillette (Chitterling sausage).
Desserts and pastries include chocolate mousse, crème brûlée, Mille-feuilles, choux à la crème (cream puffs), Tartes aux fruits (fruit cake), Religieuse (chocolateeclair shaped to resemble a nun), Madeleine (small sweet-like cookies), Tarte Tatin (caramelized apple tart), cake (cake), cream puffs and profiteroles (pastry in the oven (choux pastry) filled with cream or ice cream ). And even some cassoulet in the French rule preserves, choucroute garni and duck confit.
Strongly influenced by the geography of French influenced French cuisine and a wide selection of regional dishes, including Food & DiningLorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut), Picardy, Normandy, Brittany, Pays de la Loire / Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, the Basque Country, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Cote d'Azur and Corsica.
Golf LORRAINE have quiche Lorraine, and Lorraine Pâté Lorrain Potée. Specialties include Alsace choucroute garni (sauerkraut with sausages, bacon andPotatoes), spaetzle, Baeckeoffe, Kouglof, Bredel, Beerawecka, Mannala, quiche and baba au rhum.
Nord-Pas-de-Calais (Artois, Flanders, Hainaut) - Picardy is flat sausage (meat cooked in beer) from Cambrai, carbonnade, Potjevlesch (four bowl of meat), Waterzoi (stew of freshwater fish), ESCAVECHE (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables) and FLAMICHE.
NORMANDY tripe dishesà la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), (mussels cooked with white wine, garlic and cream), Moules à la crème Normande, and Tarte Normande (apple pie). Specialties include crepes BRITAIN, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling) and Kouign Amann (made of puff pastry galette with a high proportion of butter).
LOIRE / CENTRAL Franch plates are rillettes (spreadPasta made with braised pork fat and jolly, like the cake) and sausages (sausage made with tripe). Specialty of Burgundy are boeuf bourguignon (beef braised in red wine), escargots de Bourgogne (snails in their shells with garlic butter, baked), Fondue Bourguignonne (fondue made with oil to be cooked in meat), Gouge ( cheese choux) and Pochouse (fish stewed in red wine).
RHONE-ALPS courts have raclette (cheeseis melted and served with potatoes, ham and meat is often dried), Savoyard fondue (melted cheese and white wine are dipped in bread cubes), potatoes and tartiflette (a Savoyard gratin with potatoes, cheese Reblochon, cream and pork ).
AVEYRON tripoux dishes (tripe 'parcels' in a spicy sauce), truffade (fried potatoes with garlic and cheese Tomme Young), (mashed potatoes mixed with cheese Tomme Young) aligot, Pansette de Gerzat (tripe, lambsteamed in wine, shallots and blue cheese) and Aveyronaise salad (lettuce, tomato, Roquefort cheese, walnuts).
Dishes are LANGUEDOC de morue brandade (creamed cod), full load (in Catalan style of escargot), trinxat (Catalan cabbage and potatoes), bourride (monkfish stew with vegetables and wine, served with aioli), rouille de seiche ( similar preparations of squid) and Encornets farcis (squid stuffed with sausage, herbs).
Provence / Cote d'AzurSpecialities include Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes and herbs), ratatouille (vegetable stew with olive oil, eggplant, zucchini, peppers, tomatoes, onions and garlic), Pieds paquets (Lamb and feet tripe 'parcels' in a spicy sauce), soupe au pistou (bean soup served with a pesto sauce (pesto with Italian ally) finely chopped basil, garlic and Parmesan cheese), salad Nicoise (different ingredients, but always black olives , tuna), Socca and panisses.
A guide to French food - Some interesting facts and information on French dishesRecommend : Kitchen Exhaust Fans
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