The cuisine of France – features and original dishes in different parts of the country – a topic that has remained relevant for many decades.
The French take pride in haute cuisine. These dishes are eaten only on special occasions and each one requires special preparation. Everything is important to a French chef. He will not be able to serve a dish in an ordinary plate and without proper decoration. Devices, order of serving and products must be unique. There is no need to talk about the flavors. Each dish is a masterpiece.
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French Cuisine Review
If lovers dream of strolling through the quiet streets of Paris, then gourmets dream of tasting the exquisite dishes of this country.
Modern French dishes are very different from those prepared, for example, in the 15th century. At that time, the French could not even think that they would eat lean and healthy dishes. They fried meat in oil and on the fire, with everything sprinkled abundantly with spices. Everything changed during the reign of Catherine de Medici.
The French were taught to cook by Italian cooks brought to the country by Catherine. In addition to new dishes, she tried to instill good manners in the aristocrats.
The cuisine of France can be divided into 3 parts:
- Regionally peasant;
- National, which is common among all segments of the population;
- Haute cuisine.
Regional cuisine is very different from that of Paris, for example. It is very spicy and has a lot of onions and garlic. Every chef has his own secrets, and it is the region that dictates them.
It is worth noting that the French practically do not consume dairy products. There is no need to talk about cereals. They prefer fresh fruits and vegetables. The cuisine is also distinguished by the variety of sauces used to season main dishes.
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Regional cuisine
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Champagne cuisine
The people of Champagne are connoisseurs of delicious food. They can’t live without cheese, sausages and fish. But for them, it’s the booze, namely wine and champagne, that comes first.
Today, the cuisine of this region is a synthesis of simple dishes and those that include champagne. It is worth noting that the latter appeared much later, but quickly became popular.
Cuisine features and main dishes
There are quite few ancient dishes that can be attributed to this region. Over time, the locals began to borrow some dishes from their neighbors.
Here you can find sauerkraut, onion pies and cheese pies, a favorite of the French. Sausages and ham are served with wine. Meat is roasted with vegetables. It is cooked in pots and steamed.
In the winter period, game dishes are topical. The pigeon meat pie is a must-try.
Popular specialties:
- Pig’s feet. The legs are cooked in white wine. They are boiled for almost 24 hours and as a result even the bones become soft and can be eaten. Before serving, the legs are fried together with onions and other vegetables until golden.
- Meat stewed with vegetables in champagne. To make this dish you will need vegetables, bacon, ham and smoked sausages.
- Sauerkraut and champagne. If we salt cabbage simply, in Champagne they add white wine to it. The result is crispy cabbage, which the French eat with both cheeks.
But that’s not all the delicacies you can try in the local restaurants. You can also enjoy desserts, snails and many diet salads.
The cuisine of Nora and Picardy
This region is known as a major industrial center. The cuisine of this region is healthy and simple. The region mainly grows frost-resistant vegetables, which become the basis for the dishes.
Popular specialties:
- Smoked ox tongue. This dish is usually served with foie gras.
- Duck sausages;
- A thick broth. This dish is somewhat similar to a thick soup, which is not only made of meat or seafood.
- Picardy appetizer is an ancient dish that used to be made for holidays.
Pies baked with cheese and meat deserve special attention.
Normandy cuisine
The cuisine of Normandy mainly consists of seafood. Normans love vegetables and fruits. They are present in every dish.
When you come here, you should definitely try the popular dishes of this region:
- Normandy halibut;
- Kannish-style scrimshaw;
- Cake with apples and raisins;
- Mussels with onion sauce;
- Apple pie with almond cream.
Alsatian cuisine
This region remembers the times when the French and Germans fought over it. This factor could not but be reflected in the local cuisine.
Today, the cuisine of Alsace is a synthesis of French and German. All dishes are mainly made of pork. The desserts are excellent and are based on honey, which is harvested in the region.
Dishes that are a must-try:
- Pork and sauerkraut;
- A layered stew that has different types of meat in it;
- Alsatian pizza;
- Rum Baba.
Some regions make excellent fish dishes, such as pike cooked in red wine or carp in beer.
Breton cuisine
Breton cuisine, like Norman cuisine, consists of seafood. The main dishes are made of fish and shellfish. But also, of course, the pancakes, which are legendary here.
You should try everything, but pay special attention to
“Fish Stew,” “Sweet Pudding,” and “Crepes and Galettes Buckwheat Flour Pancakes.”
The regions prepare delicious lamb and vegetable and meat stews.
Loire Valley cuisine
The Loire Valley is a huge region that boasts a variety of dishes made from seafood, game and mushrooms.
Apple and mushroom pies, seven-hour lamb, Anjou-style eels, perch in salt crust, white sauce and much more are served in local restaurants. Each dish is imbued with the spirit of the region and if you want to experience the lifestyle of the local people, you must try the cuisine of the region.
Burgundian cuisine
Everyone knows about the famous Burgundy wines. But few people have any idea of the excellent beef, sausages, cheeses, desserts and seafood that can be tasted in local restaurants.
Popular Burgundian dishes:
- Eggs in wine sauce;
- Rooster in the wine;
- Pork ribs in wine sauce;
- River fish stew;
- Crawfish in cheese and breadcrumbs.
Each dish is served with local wine. Only together can you taste the subtle flavors and experience the spirit of the region.
Gascony cuisine
Many people associate the cuisine of this region with ducks and geese roasted on a spit. To make their dishes different from others, the Gasconians season them heavily with spices and add onions and garlic.
In addition to the well-known and beloved foie gras, here you can try:
“Soup Tourin or Tourain”, “Hare royal”, “Layered Gascon cake with fruit filling”, “Omelette with truffles” and many other dishes.
Provençal cuisine
The cuisine of this region, like others, is based on meat, seafood, cheese and fruit. If we compare it with the cuisine of other regions, Provence is very fond of spicing its dishes. And 13 famous desserts served in every local restaurant.
You should try everything, but if you don’t have such an opportunity, it is better to pay attention to the dishes that have long become the hallmark of the region.
This:
- Baked artichoke with mushrooms and lard;
- Bouillabaisse;
- Catfish with dill;
- Sheep’s feet and tripe;
- Salted cod with tomatoes, potatoes, garlic, olives and herbs.
Corsican cuisine
This island grows very rare fruits and vegetables that allow you to prepare unique dishes.
The Corsican menu is quite rich.
A must-try “Corsican Soup”, “Roast Goat”, “Sweet Vatrushka” and “Stuffed Zucchini”.
Languedoc-Roussillon cuisine
To visit this region is to appreciate the local cuisine and taste the regional wines. The food here is delicious and among the great variety of dishes. are the following :
- Pezen pie;
- Seth Burrida;
- Cod in Provence;
- Ragu Cassoulet de castelnaudary.
You can get acquainted with French cuisine during the excursions organized by Metropol Voyage for tourists. We are sure that you will be interested in “Guided tour to the Louvre” or excursions in Paris in Russian. You will see the city in a completely different way and look into such places that are not available to other tourists.