What is the French word for exquisite?
French cuisine - eat like God in France
French cuisine is a feast for the palate and the eye. (Photo by: © Fotolia.com)
Who has never enjoyed the french cuisine could come should pack his bags as quickly as possible. It is not for nothing that French cuisine is one of them the finest in the world.
The saying "Eat like God in France" definitely does justice to the fine national cuisine.
The French cuisine combines the charm of the rural regions with the upscale "haute cuisine“(High culinary art). The aromatic herbs of Provence are just as essential as the famous fish soup from Marseille - the bouillabaisse.
Cooking in the ancien regime
A legend says that the origin of French cuisine lies with the Italians or at least had a strong influence on French cuisine - but as I said, only a legend;)
The first, held in French, Cookbook, already appeared in the 15. century. It shaped the art of cooking until the 19th century.
The first cookbooks were written by male professional chefs who only made them available to their peers. It was only after the French Revolution that women became pioneers in terms of writing cookbooks.
From baguettes and croissants
The light and airy croissant is served for breakfast. (Photo by: © istock.com)
Baguettes - the lengths White bread sticks are to be a true Symbol of France become. But even when our tongue skilfully twists and turns around the word "croissants“Being able to pronounce it as correctly as possible, we know that France sends its regards.
Indeed, the French are greeted every morning with fresh baguettes and croissants. The breakfast without a name, which in French simply means "le petit déjeuner“(The small lunch) is nowhere near as generous as the subsequent dishes of the day.
Nevertheless, it is precisely this pastry which worldwide so famous in relation to France. A cup of coffee is usually drunk with the rather simple breakfast to wake up the tired body. The croissants are dipped in jam or coated with butter.
Various regional cuisines
The individual regional kitchens in France harmonize perfectly with each other. Each region has its own characteristics, but there are certain things that connect the many national kitchens with one another.
For example the white bread, which is served with every dish without exception, or the various sauces, such as the creamy hollandaise sauce.
Brittany: wSpicy crepes and wholesome fish dishes
- Up in the Northwest France Brittany has unique fish dishes to offer. But also dairy products, such as salted buttermilk.
- With a little effort, visitors to France will also enjoy the oysters that are eaten with a little vinaigrette.
- The meat of the Breton lamb has an exquisitely salty taste. The famous crêpes are also one of Brittany's dishes.
- The standard recipe of the rural poultry dish Coq au vin found its origin here and tastes particularly delicious due to the aftertaste of the red wine it contains.
Normandy: When animals graze under lush apple trees ...
- The hour of birth of the Apple pie struck in Normandy.
- This part of France also impresses with hearty dairy products and salty pastures, which make the meat of the animals that live there taste slightly salty. This meat is served in the tourist center of Mont-Saint-Michel.
- The famous Camembert also goes back to the many dairy products in Normandy.
Périgord: Truffles from the world of geese
- The Périgord is located in a dreamy landscape in southwest France. There you can find many truffles that refine goose and duck dishes.
- In addition to the excellent food, the enchanting garden art of the residents is visible here - which is highly recommended Foie gras pate.
- This region also stands for the famous dish foie graswhich suggests a goose or duck liver.
- The Bordelaise sauce is, as the name suggests, enriched with wine-red, French Bordeaux.
Provence: The scent of fresh herbs
- “The scent of fresh herbs” is an undisputed description for the fresh herbs of Provence. thyme, rosemary or lavender land bundled on the tables of the residents there.
- But they are also far beyond national borders juicy herbs known and find their way, for example, in spreads.
Marseille: Allons enfants de la Patrie
- Marseille is not only suggested by the resounding national anthem of the French, but also by the country's most famous fish soup - the Bouillabaisse. Gurnard, scorpionfish and hake meet at least ten other types of fish that make the soup so delicious.
- In contrast to this, one should think of this Ratatouille, a tasty vegetable dish, take to heart - it is definitely less fishy.
Alsace-Lorraine: tarte flambée
- Hearty dishes are an Alsatian specialty Tarte. This cake is known under the fiery name tarte flambée in France and is almost always consumed at popular festivals. The thin dough is always topped with cream, bacon and onions, but of course other variations allow other ingredients.
- The sweet bundt cake is one of the most popular desserts in this region.
Creamy cheese and good wine
Wine and cheese are classics in France. (Photo by: © HLPhoto / fotolia.com)
France is the land of dairy products. And nothing goes better with a good wine than a piece of cheese from your own country. France's cheeses are as varied as the country itself.
There are over 1,000 French cheeses, all of which could hardly be listed here - here is a selection of the most famous cheeses:
- Brie - This creamy cheese from France is known worldwide. In the meantime, however, he has already lost a few copies. Only two types of Brie can be considered originals: the Brie de Meaux and the Brie de Melun.
- Camembert - The French white mold cheese also enjoys a far-reaching reputation and owes its name to a village in Normandy. Napoléon gave Camembert its breakthrough in France, as he put it on the imperial menu.
- Roquefort - This type of cheese was already known to the Romans, today there is an extremely high demand worldwide. Meeting this demand with your own animals often turns out to be very problematic. The noble mold cheese made from raw sheep's milk is extremely popular.
- Fourme d’Ambert - Nowadays, the fine blue cheese from Auvergne consists mainly of pasteurized cow's milk. Thanks to its mild taste, a noble sweet white wine is ideal for consumption at the same time.
France is also known for its delicious desserts and macarons. (Photo by: sabinoparente / Depositphotos)
A French meal is usually a little longer. Lunch and dinner become true family celebrations if you stick to tradition.
The food sequence is precisely regulated and white bread is served with every meal.
One thing is clear: a French meal requires perseverance and good meat.
- The aperitif - We are also familiar with this liquid taste stimulant. In France, however, it is an integral part of almost every meal. A well-known French aperitif, for example, is Suze.
- The starter (les hors-d’œuvres) - In the course of the starter, small appetizers (amuse-gueule) are served to make you want more. The starters are prepared with a lot of love and already contain sausage, ham or salad. A platter of seafood, oysters, etc. is also a possible starter. Duck rolls, ragouts and pies are supposed to whet your appetite. Because the French know: "When you eat, the appetite comes".
- The main course (le plat) - What you've been waiting for all this time is finally here, the main course. Bean stews (e.g. cassoulets) or the famous bouillabaisse are served here. Well-known sauces are served with juicy roasts or crispy crustaceans: Béarnaise sauce, Hollandaise sauce, tartar sauce or the ever-popular béchamel sauce - all a sign of French dairy products.
- The cheese (le fromage) - Cheese is served as a small appetizer afterwards, which is usually consumed with white bread. Camembert & Co. send their regards.
- The dessert (le dessert) - Crêpes Suzette and Roquefort pear with walnuts are top priority here, but also pancakes and the famous crème brulée.
- Digestif - Or, as the Austrians say, a little "digestive stamper" is the last item in the menu for the French. For those who want to forego alcohol, there is coffee at this point. Eating in France is a piece of tradition in every way. Most families take the time to celebrate a convivial feast together, which only ends after a few hours.
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