Favorite French dishes. Haute couture cuisine: the most exquisite French dishes. National dishes of French cuisine

Sunny France is not ready to boast about restaurants alone! Today we’ll leave our suitcases alone - we’ll travel without leaving our cozy kitchen. Unless you have to run to the store! We have a dozen classics on our menu gourmet dishes. Let's surprise our guests and our loved ones!

A spectacular combination of ingredients, spices, herbs, fascinating aromas, wonderful wines and cheeses - all this is France. In fact, the cuisine is a separate attraction of the country.

Quiche

Quiche is French open pie. There is no need to clarify that it is also incredibly tasty. You can prepare it in different ways: this is exactly the recipe where you can use your imagination. Quiche is served both cold and hot: its taste does not change.

Ingredients:

Flour - 175 g
Salt - a pinch
Butter - 75 g
Cheddar cheese - 250 g
Tomatoes - 4 pcs.

Bacon - 200 g
Eggs - 5 pcs.
Milk - 100 ml
Cream - 200 ml
Black pepper - to taste
Thyme - to taste

Photo: Shutterstock

Cooking method:

Mix flour and salt in a bowl. Stir in the softened butter until crumbs form. Add a couple of spoons cold water to make the dough soft. Wrap the dough in film and place it in the freezer for 30 minutes.

Take out the dough and roll it into a thin layer. Place the layer in the mold and put it in the refrigerator.

Preheat the oven to 190°C.

Sprinkle the entire surface of the dough with beans and bake the base for 20 minutes. Then remove the beans and bake for another 5 minutes.

Reduce temperature to 160°C.

Grate the cheddar and place it in the bottom of the pan. Add thinly sliced tomatoes and lightly browned bacon pieces.

Mix milk, eggs and cream in a bowl. Pour them over the cheese and bacon. Sprinkle pepper and thyme on top.

Bake for 30 to 40 minutes until the filling is set and the edges of the quiche are lightly browned.

Let the dish cool slightly and serve.

Onion soup

This soup is another French favorite. It can be enjoyed in almost any restaurant or bistro. However, ideal onion soup You can cook it at home too. The main thing is to strictly follow the recipe.

Ingredients:

Large bulbs - 6 pcs.
Butter - 1/2 pack
Flour - 1 tbsp.

Beef broth - 1.5 l
Baguette - 1 pc.
Gruyere cheese - 350 g

Photo: Shutterstock

Cooking method:

Melt butter in a frying pan. Cook thinly sliced onions in it for 40 minutes until golden brown.

Add flour, cook for another 3 minutes.

Gradually pour in the broth and, stirring, cook until it boils, and for another 20 minutes after that. Season with salt and pepper.

Cut the baguette into portioned pieces. Sprinkle a generous portion over each grated cheese. Place toast on plates.

Pour the soup into bowls - on top of the bread.

Ratatouille

This vegetable dish has very interesting story. Initially, ratatouille was prepared by French peasants using whatever was at hand. Today it is served in the best restaurants around the world.

Ingredients:

Tomato paste - 200 g
Onion - 1/2 pcs.
Water - 3/4 cup
Salt - to taste
Ground pepper - to taste
Eggplant - 1 pc.
Zucchini - 1 pc.

Garlic - 4 cloves
Olive oil - 4 tbsp.
Zucchini - 1 pc.
Red bell pepper- 1 PC.
Yellow bell pepper - 1 pc.
Thyme - to taste
Cheese - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Peel all vegetables and cut into thin slices or circles.

Line the bottom of the mold with baking paper. Lubricate it tomato paste, sprinkle with finely chopped onion and garlic and sprinkle with 1 tbsp. olive oil mixed with a little water.

Layer the vegetables in the pan. Drizzle them with the remaining olive oil. Salt, pepper, sprinkle with chopped thyme.

Cover the vegetables with baking paper and place them in the oven for 45 minutes.

Serve ratatouille hot, optionally with fresh cheese.

Cassoulet

Cassoulet is a dish that came to us from the south of France. It takes quite a long time to prepare, but the result is worth it! Cassoulet is suitable for special occasions and will decorate any holiday table.

Ingredients:

White beans - 300 g
Pork sausages - 4 pcs.
Bacon - 250 g

Meat broth - 3 l
Duck confit - 1 jar
Salt - to taste
Pepper - to taste
Dry rosemary or thyme - to taste

Photo: Shutterstock

Cooking method:

Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.

Heat the broth and cook the beans in it until almost done.

Lightly fry the duck thighs until the fat has rendered. In the same pan, fry the bacon and sausage until crispy.

Place the bacon in the baking dish first, then the duck and sausages. Fill them with broth. Salt, pepper, sprinkle with herbs.

Preheat the oven to 160°C. Bake the cassoulet for about 3 hours, adding more broth if necessary.

Tartiflette

This dish has another popular name - “potato gratin”. It's not particularly difficult to prepare; The main ingredients are potatoes and bacon. The dish turns out very tasty and satisfying.

Ingredients:

Potatoes - 2 pcs.
Butter - 3 tbsp.
Bacon - 250 g
Onion - 1 pc.

Dry white wine - ½ cup
Cheese - to taste
Chili pepper - 1 pc.
Salt - to taste
Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Grease a baking dish with 2 tbsp. butter.

Fry the bacon in the remaining oil for 10-12 minutes until crispy.

Place bacon on paper towel. In the same pan, caramelize the onions. Add wine and reduce to half volume.

Peel the potatoes and cut into thin slices. Add it to the pan. Salt and pepper. Cook for 8–10 minutes.

Layer the potatoes, bacon and sliced cheese into the pan. Place the tartiflette in the oven for 25 minutes.

Clafoutis

This dessert is rarely named among the most famous and popular dishes of French cuisine, although it is very tasty. Clafoutis is a cross between a pie and a casserole. Traditionally, cherries are added to it, which gives the dessert both a sweet and sour taste.

Ingredients:

Pitted cherries - 300 g
Powdered sugar - to taste
Sugar - 1 tbsp.
Butter for greasing the mold
Baking powder - 1/2 tsp.

Eggs - 3 pcs.
Sugar - 60 g.
Milk - 300 ml
Vanilla extract - 1/2 tsp.
Flour - 60 g

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Mix all the ingredients for the dough until smooth and leave it for 30 minutes.

Grease the pan with oil, place the cherries in it in a circle and place in the oven for 5 minutes.

Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.

Remove the dish from the oven. Sprinkle the clafoutis with powdered sugar. Serve the dessert warm, perhaps with a scoop of vanilla ice cream.

Rooster in wine

Elegant, elegant and once again elegant! Rooster in wine is a classic of French cuisine that will not leave anyone indifferent. By the way, each wine region in France has its own authentic recipes poultry stew dishes.

Ingredients:

Rooster (or farm chicken) - 1 carcass
Dry red wine - 1 bottle
Celery - 200 g
Onion - 3 pcs.
Carrots - 300 g

Garlic - 1 head
Thyme or rosemary - to taste
Butter - 50 g
Olive oil - to taste
Salt - to taste
Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Place carrots, celery stalks and halved onions on a baking sheet. Drizzle the vegetables with olive oil and roast for 15 minutes.

Divide the rooster into 4 parts and fry in a mixture of butter and vegetable oil until golden brown.

Top with roasted vegetables, crushed garlic and herbs. Salt, pepper and pour wine. Simmer covered over medium heat for about 30 minutes.

Preheat the oven to 100°C. Place the pan in it for another 40 minutes.

Arrange poultry and vegetables on a platter. Strain the remaining gravy through a sieve and serve as a sauce.

Niçoise

Niçoise is a French salad that consists of many ingredients that are perfectly combined with each other. The dish was first prepared in the sunny city of Nice - hence the name. No wonder that light salad, nutritious and very healthy!

Ingredients:

Lettuce - 1 head
Tomatoes - 4 pcs.
Onion - 3 pcs.
Bell pepper - 1 pc.
Hard-boiled eggs - 3 pcs.
Green beans - 200 g
Garlic - 1 clove
Anchovies - 1 jar
Canned tuna - 1 can
Lemon juice - to taste

For the sauce:

Olive oil - 1 tbsp.
Wine vinegar - 1 tbsp.
Garlic - to taste
Basil - to taste
Salt - 1 pinch
Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Mix all the ingredients for the sauce.

Boil green beans for 5 minutes and rinse with ice water.

Fry garlic and beans in olive oil. Cool, sprinkle with lemon juice.

Place lettuce leaves, chopped tomatoes, sliced bell peppers, peeled and chopped eggs, anchovies, beans and tuna meat in a bowl.

Season the salad with sauce. Sprinkle it again with lemon juice and serve.

Crepes Suzette

It is impossible to imagine French cuisine without desserts. Pamper yourself and your family - prepare Suzette pancakes for breakfast. Invigorating and healthy orange in the recipe it gives the delicacy a particularly piquant taste.

Ingredients:

Milk - 0.5 l
Flour - 250 g
Eggs - 4 pcs.
Vanilla sugar - 2 pinches
Butter - to taste
Salt - 1 pinch

For the sauce:

Orange - 1 pc.
Lemon - 1 pc.
Sugar - 50 g
Butter - 100 g
Orange liqueur - 1 tsp.

Photo: Shutterstock

Cooking method:

Mix flour with eggs. Add sugar and gradually pour in milk. Add a little melted butter.

Prepare the filling. Remove the zest from the orange and lemon with a grater and squeeze out the juice. Melt the butter, add sugar, orange and lemon juice and zest. Stir well.

Fry the pancakes in butter in a hot frying pan. Use a potato or apple wedge to grease the pan.

Heat in another frying pan orange sauce and fry the prepared pancakes in it. Add liqueur during frying. If desired, you can set it on fire: then the pancakes will get a pleasant caramel flavor.

Pate

When talking about French cuisine, one cannot do without tender and airy pate. It is better to prepare it from veal or chicken liver. Add your favorite spices - they will only decorate the dish.

Ingredients:

Veal or chicken liver- 500 g
Onion - 1 pc.
Garlic - 1 clove
Butter - to taste
Heavy cream - 100 g
Dry white wine - to taste

Olive oil - to taste
Salt - 1 pinch
Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Clean the liver from the films, chop the onion and garlic.

Fry the onion and garlic in a mixture of butter and olive oil until soft. Add the liver and fry for about 10 minutes more.

Salt and pepper. Add spices to taste and wine, and after 5 minutes - cream. Let the liquid boil and turn off the heat.

Chop the liver and vegetables in a blender until smooth. Divide the mixture into portioned molds or into one long form and fill it with melted butter.

Place the pate in the refrigerator. Serve the next day with croutons.

By the way, if you are delighted with such snacks, read our article: “Classics of the genre: 5 simple recipes French pates."

Publication date: 2015-12-30

One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of income and food, there is a chance to create masterpieces that will remain in history for all time. Now we are talking not only about artists, sculptors or architects. The art of cooking is no less aesthetically pleasing and beautiful. And France is one of the striking examples of how gastronomy has developed.

French cuisine is conventionally divided into three parts: regional peasant, widespread national and highly refined, the basis for which was the royal court cuisine.

The regional cuisine of the southern provinces is sharply distinguished by the spiciness of food and the widespread use of wine and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristic features, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean varieties of meat (lamb, veal, chicken, various game). Burgundy is famous for its maritime and meat dishes with the addition of wine. Of course, the population of coastal provinces consumes a large amount of seafood.

French cuisine practically does not use dairy products, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost never eat cereals - they love fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred various sauces. Using sauces helps enhance the flavor of even the most ordinary dishes.

The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, omelette, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word “gourmet” means, first of all, a lover of abundant and tasty food, while a connoisseur who understands the intricacies of exquisite dishes is called a gourmet (French gourmet).

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French cuisine for breakfast

(omelette) - a well-known and easy-to-prepare dish came to us from France. Traditionally, nothing is added to it; A real French omelette is beaten eggs fried in a frying pan in butter. It is made flat, not fluffy, rolled into a tube or folded in half.

In French cuisine, regular references to a dish called “omelet” are found in the 16th century (although there are earlier, but rare cases), but the omelet in its modern form appeared only in the 18th century.

(croissant) - bagel made of puff pastry with filling, the most famous French pastries. Traditionally served for breakfast. Butter puff yeast dough Gives baked goods a delicate airy structure. The modern croissant is a staple of French and Austrian bakeries and pastry shops. Thanks to the advent of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common pastry served with a continental-style breakfast.

Similar buns have been known in Austria since the 13th century, but they became popular only when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from Austrian confectioners, and came up with the type of dough themselves. There are various culinary legends around the bun, which have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.

The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruit, fresh fruit. By the way, it is in France that croissants without filling are most often sold.

(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the poached method is boiling an egg without a shell in hot water. This is a method that allows you to achieve the desired result only with two components - the exact cooking time and the inadmissibility of boiling water.

There are poached eggs based different recipes: They are sprinkled with herbs, salt, added to soups, and placed on sandwiches. One of the popular breakfast options is eggs benedict(bun with poached egg, bacon and sauce). The main thing is to use very fresh eggs. Chefs also recommend choosing the highest category of eggs (their yolk is bright and large). Then the cooked egg will consist of a delicate soft yolk in a thin, light, almost imperceptible layer of white.

Traditional French dishes for starters (soups)

(pot-au-feu) or pot-au-feu is a traditional “homemade” soup with beef and vegetables. Translated, its name - “pot on fire” - literally reflects the method of preparation: in winter, a pot of water was hung over the fire, where vegetables, meat and roots were placed. As they were cooked, they were selected and eaten, and a new portion of ingredients was added to the pot.

Potofyo takes a very long time to prepare, so the dish has practically disappeared from household use. Traditionally, the soup is topped with several pieces of inexpensive beef with bones, carrots, potatoes, onions, cabbage and turnips. Sometimes mushrooms are added. Onions are often deep fried for a smoky flavor. The presentation of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofe.

Over time, the term "potofyo" became a common noun. In Russia it was used as a synonym for the word “philistine”, since the soup is the simplest, “philistine”.

(coq au vin) or coq-au-vin is a traditional dish of French cuisine. Depending on the type of wine, there are several preparation options. It is generally accepted that original recipe was invented in Burgundy, so Burgundy wine is considered the most suitable. You can also cook the rooster in champagne, Riesling, or Beaujolais Nouveau.

The dish is prepared from the whole bird, unlike, for example, duck confit, where only the legs are used. The sauce must include top-quality wine, which is also served with the dish at the table. Traditionally, it is served as a side dish with rooster in wine.

However, why a rooster? There is a legend about the origin of the dish from the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, thus wanting to emphasize the valor of Rome. Caesar “returned” the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.

(cassoulet) - a stew with meat and beans, similar in consistency to a thick stew. To prepare it, a cassette (a special deep pot) is used. Previously, the dish was prepared in ceramic casserole dishes, but today they are made from aluminum foil.

Cassoulet originated as a folk dish in the southern regions of France and is still very popular today in Languedoc and Occitania. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes lamb is present in the recipe.

Cook over low heat in a closed container - this is done in order to reduce the characteristic feature of beans to cause the accumulation of gases. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to prepare cassoulet from beans and fried meat, pre-boiled with vegetables.

(bœuf bourguignon) or beef Burgundy is a traditional French dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main “highlight” of the dish is a thick sauce based on red wine, naturally Burgundy.

The classic recipe for boeuf bourguignon is fried beef, which is stewed in wine sauce with mushrooms, onions, carrots and garlic. However, these are very arbitrary ingredients, since there is no single generally accepted preparation option. Some chefs add to the dish tomato sauce, parsley and tomatoes.

Auguste Escoffier (1848-1935) introduced beef Burgundy into the French haute cuisine menu, and according to critics, this is one of the delicious dishes made from beef, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the toughness of the meat. Today, cooks use tender “marbled” meat, veal, and therefore there is no need for long cooking, as the French peasants did.

(bouillabaisse) is a French original fish soup, a popular dish along the Mediterranean coast. The name consists of two words: boil and simmer. Initially, it was a cheap soup made from leftover fish that could not be sold at the market during the day. Today, bouillabaisse includes halibut, hake, mullet, eel and even seafood - clams, mussels, crab, octopus. During cooking, add fish to the broth one by one and bring to a boil. The classic recipe also includes a set of Provençal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, and slices of grilled bread.

Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists on the southern coast of France created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, nuts, Calvados, vinegar are added to the soup, and a bouquet garni is used instead of Provençal herbs.

(vichyssoise) - onion soup-puree, named after the French resort of Vichy. The history of the soup causes debate among culinary specialists. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first prepared vichyssoise in 1950, based on childhood memories. Initially, a similar dish appeared as hot potato soup and different varieties onions (primarily leeks) at the end of the 19th century, and the chef’s innovation was to whip it with cold cream.

Traditionally, vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.

(consommé) - beef or chicken broth, strong but clarified. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve a consommé of vegetables and even fruits.

Whipped egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, and leeks, which are removed before serving. The classic taste of consommé is achieved by cooking at high temperature and stirring frequently: the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.

Consommé is usually served hot because it hardens and forms a jelly. The side dish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.

(soupe à l "oignon) - a soup typical of French cuisine based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in their abundance. The current version of the dish originated around the 18th century. According to French legend, it was first prepared by King Louis XV, who, while hunting, was hungry, but late at night there was only onions, champagne and butter in the house. According to other sources, a similar dish. was popular among Parisian workers and market traders. Today, French onion soup is caramelized onions. beef broth in a pot with croutons. Comte cheese melts on the surface of the soup.

Thanks to the use of sauteed onions, the soup acquires a wonderful aroma and golden color. Cooks caramelize the onions for at least half an hour. For original notes, sherry or dry white wine can be added to the soup before serving the dish.

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Traditional French dishes for main course

(confit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat when it was not possible to long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, the prepared dish could be stored for months.

Today the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is cooked in its own fat or in olive oil for several hours (from 4 to 10). Properly cooked duck confit in an airtight container can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with roasted potatoes.

(foie gras) - fatty liver, this is how the name of this is literally translated the most delicate dish. Even the ancient Egyptians, Greeks and Romans mastered the practice of force-feeding waterfowl. By the way, we even owe the French word foie - liver - to the ancient Romans, whose geese were fed figs, and received from them “fig liver”, ficatum.

Today, mainly ducks and mulards (a cross between a duck and a goose) are fed to obtain liver. According to experts, the taste is practically indistinguishable. As a rule, foie gras is served before a hot dish and is accompanied by dessert white wine. But there is also original options- toasted foie gras escalope.

(timbale) - hearty and original dish, which is a pasta casserole in a special form. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish a beautiful appearance. This was quite consistent with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to prepare multi-story “palaces” from such timbales.

Today, timbale refers to large, long pasta that is used to fill a baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is again pasta.

(cuisses de grenouille) is an unusual delicacy to which the French owe the offensive nickname “paddling pools.” Connoisseurs claim that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is eaten. According to statistics, more than 3 billion frogs are raised annually for this purpose.

(escargots de bourgogne) - snail appetizer, one of the specific famous dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be the classic and most delicious.

Escargot is a delicious delicacy served in expensive restaurants. Of course, you can buy live snails or semi-finished products in markets and stores in France. In the first case, you will have to prepare them yourself (an extremely troublesome task) - soak them in flour and herbs for several days, pour them over with boiling water, and remove the meat. Snail shells can be used to serve a dish more than once.

A mandatory component of the escargot recipe is green butter (whip garlic and parsley with salted butter). This mixture is placed on the bottom of the shell, then it is filled with snail meat, and again covered with green oil on top. Snails are baked in the oven until golden color, and eat them with a fork and special tongs. White wine is served with escargot.

(galantine) - “jelly” in Old French, aspic made from chicken, rabbit, veal. Galantine is a rather difficult to prepare, richly decorated dish (hence the name: galantine - complex). The classic recipe is as follows: chopped meat mixed with seasonings and eggs, then simmered in broth or baked, then cooled to form an outer layer of jelly. The dish is served cold. Galantine in France is traditionally prepared from chicken, duck, pheasant, pork and lamb. Nowadays, the term “galantine” refers not only to a specific dish, but also to the technology of its preparation.

(aligot) - mashed potatoes and cheese, often with the addition of garlic, served with fried sausage or pork. The dish originated in the Auvergne region and spread widely at the end of the 19th century, mainly due to urbanization.

Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilo of potatoes). As for the type of cheese, the Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on the way to Santiago de Compostela, asked at the abbey on the Aubrac plateau to eat at least “something”, which in Latin sounds like “aliquid”. Nowadays, red wine is recommended for the dish.

(côtelette de volaille) - a dish very similar to “Kiev cutlet”. Classical french recipe: beaten chicken breast filled with cream sauce, covered several times with a mixture of eggs and breadcrumbs, then fried or baked in the oven. A variety of ingredients can be added to a creamy sauce, which can significantly change the taste of the dish as a whole.

In 1918, cutlets de volai were first served at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, receiving the name “Kiev cutlet.” Later, during mass production, its recipe was simplified - cold butter was used instead of sauce.

(choucroute) - sauerkraut in Alsatian style, a dish of regional French cuisine. Usually this word refers not only to cabbage itself, but also to a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The preparation method is as follows: finely shredded cabbage is infused for some time in brine, then it is boiled in beer or wine.

Sausages, knuckle, salted meat, and potatoes are traditionally added to choucroute. This is one of the popular Alsatian dishes. In 2012, choucroute was patented as a protected geographical name. Now manufacturers can produce products with this name only if the preparation technology complies with established standards. For example, heads of cabbage must weigh from 3 kg; when ripening, enzymes cannot be added and the temperature cannot be changed, and if choucroute is sold boiled, then only Alsatian alcohol is used for it. This guarantees high quality standards that have been developed over the years.

(gratin dauphinois) - potato casserole with cream. Names such as “potatoes a la dauphinois” and “dauphinois casserole” are also used. The dish was first mentioned in 1788. The original recipe included potatoes, garlic and butter, with cream and additional ingredients added later. The potatoes are cut into coin-thick slices, placed in layers and cooked in the oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. Some recipes call for pre-breading of the potatoes.

French desserts

(creme fraiche) - French fermented milk product with a fat content of no more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Creme fraiche is practically not consumed as a separate dish, but is widely used as an ingredient for preparing a variety of soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.

(crème brûlée) is a dessert whose name translates as “burnt cream.” The earliest mention of it dates back to the 17th century and appears in the cookbook of François Messialot, chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and creme brulee was first prepared at Trinity College Cambridge.

Crème brûlée is a custard base of cream, egg and sugar, topped with a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, and in some cases with other additives. Another variation of the recipe is Catalan cream, which contains lemon or orange zest and cinnamon. Its base is prepared with milk, unlike traditional creme brulee. Another original version of the recipe is creme brulee flambé - custard sprinkled with sugar and caramelized with a torch just before serving.

(éclair) is one of the most popular French desserts. Long tube of choux pastry with cream was most likely created by a famous chef named Marie-Antoine Carême (1784-1833). In the USA, eclairs actually mean yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.

It's funny that in Germany these cakes were called "love bone" and "hare's foot." The characteristic oblong shape, glaze coating and delicate filling are the distinctive features of all eclairs. The choux pastry tubes are filled with cream with vanilla, coffee or chocolate flavor, whipped cream, cream with rum or fruit fillings and even chestnut puree. The glaze can be fondant, caramel, or chocolate.

French pies

Quiche lorraine, also known as Lorraine pie, is an open pie with filling and filling. The original savory quiche is made from shortcrust pastry, stuffed smoked bacon and filled with a mixture of eggs and cream with pepper, and sometimes with nutmeg. Its main feature is the delicate baked crust that is formed from the filling.

Initially, quiche Laurent - a pie with Lorraine custard, as the egg-cream filling was called - appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time the cheese was replaced with bacon. Other varieties of pie also appeared - with fried onions or with fish and egg, or without any filling at all.

Today, quiche Laurent has become so popular that this name now refers to all savory pies with filling and filling. There are a lot of quiche recipes nowadays - vegetable, meat, fish, but quiche Laurent with brisket is still considered classic (sometimes supplemented with cheese; the original uses Gruyere cheese).

(pissaladière) - an open-faced onion pie with anchovies, similar to pizza. Originated in southern France and has become a traditional local dish, especially popular in the Nice area. A real pissaladiere should contain pissala (a salted puree of very small anchovies and sardines with herbs), but due to the ban on catching such small fish in the Mediterranean, the pie began to be made from the pulp of lightly cured anchovies (sometimes they are ground into minced meat). The onions are caramelized over time in olive oil, and garlic, thyme and black olives are also added.

(tarte tatin) - Apple pie French style, in which apples are caramelized in sugar and butter. It appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, while preparing a regular pie, forgot about the apples in the frying pan and almost burned them. Then she poured the dough directly onto the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned over ready pie, which to everyone’s surprise turned out to be a delicious delicacy.

The unusual thing about tarte tatin is that it is baked upside down. So apple upside-down pie became the signature dish of the Tatin sisters. At least according to legend. The owner of the famous Parisian restaurant Maxim, having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be shortbread or puff pastry.

French pastries

(canelé) is a signature French dessert originally from Aquitaine. This is a small cake that has a hard crispy crust on the outside and tender dough inside. The term originated from the architectural "flute" - a column with grooves. The dessert has the same shape.

There is a story that caneles appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is associated with winemaking in the Bordeaux region - in this area the wine goes through a clarification stage with the help of whipped egg whites, while unnecessary yolks were sent to the monastery, where a cake was invented based on them.

The required ingredients for canele include vanilla, rum, yolk and cane sugar. It is difficult to say whether 18th-century monastery pastries were the predecessors of modern canelets, but they were called, in any case, it seems - canoliers. Today, canele is one of the most popular “simple” desserts. They are even served with champagne and wine - this is a versatile, delicate and aromatic dessert.

(gougères) - savory pastries filled with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used that has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are filled with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served during wine tasting (cold), and as an aperitif - hot.

In the 18th-19th centuries, gougères were made from tubes of dough, sometimes it was just a flat pie. Even earlier, gougères meant a stew of meat in dough, as well as a medieval cheese pie with filling. In England there is a similar pastry - scones. Gougères differ from them by the obligatory presence of cheese, which gives the baked goods a piquant taste.

(vol-au-vent) - a savory appetizer, a dish of French cuisine, the name of which translates as “flying in the wind.” This pastry made from puff pastry and usually filled with meat, fish or mushrooms.

Initially, vol-au-vent was prepared as a small pie and had about 20 cm in diameter. The famous chef Antoine Carême (1784-1833) used light and crispy puff pastry to make salty or sweet unusual snack. It is said that when the flat rings from which he made the cake expanded greatly in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the vol-au-vents were reduced in size by at least half, “to the queen’s bite.”

The filling for vol-au-vent can be very different: stewed meat, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several rings of dough, attached to each other using egg white. The appetizer is served hot.

(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as “stick”. The forerunners of these long loaves were known in France back in the days of Louis XIV - they were described as six-foot thin loaves, more like a weapon or a crowbar.

The baguette is usually broken rather than cut. It is eaten only fresh; a few hours after cooking it goes stale. The main condition for creating an airy, light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.

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Other traditional French dishes

(andouillette) - an original type of French sausage; a typical dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouille is a stuffing made from ground up intestines and gizzard with seasonings, peppers, onions and wine that are used to stuff the pork intestines. The dish is practically not found anywhere except France and has a specific original smell that arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: “Politics is like andouillet, it should smell a little unpleasant, but not too much.” Andouillet is served fried or grilled, both hot and cold.

Biscuits(les galettes) - flour product, the main property of which is a long shelf life. This word (translated as “boulder”) refers to several dishes, including cookies, crackers, crackers, pancakes and even a type of bread. For example, a typical snack in the French region of Brittany is sausage biscuits, thin pancakes, in which a fried sausage or sausage is wrapped.

Simple types of biscuits - crackers and crackers - are made from low-fat dough. They are stored for several years. They are still used in army and expeditionary rations, and taken with them on hiking trips. Despite the density, the structure of such “cookies” is layered and it is easily soaked in liquid. Fatty biscuits are also prepared, in which the fat content (butter) can reach 18%.

Simple biscuits are a well-known food of French peasants. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or shelf-stable bread. Thin buckwheat Breton spring rolls are a specialty of the local cuisine; they are decorated with eggs, meat, cheese, vegetables or fruits.

Like any other, French cuisine is conventionally divided into folk-peasant and refined-aristocratic. However, the phrase “French cuisine” is associated exclusively with the sophistication of culinary art, as well as with the delicate and delicate taste dishes. And this makes sense. After all, thanks to the efforts of local chefs, the first McDonald's restaurant appeared in France in 1983!

The French are happy to use any vegetables and herbs in cooking. Dairy products are mainly represented by cheeses, and olive oil and butter are used as fat (depending on the region). In coastal areas, seafood is traditionally preferred, in continental areas - pork and game (at least they were once preferred). Frog legs are a delicacy that is consumed very, very rarely by ordinary French people.

Separately, it should be said about wine and sauces, which are an integral part of the menu of any native French family. Moreover, wines are often not just drunk, but used in the preparation of all kinds of dishes, boiled down and completely exhausted during the cooking process. After all, the main thing is not the degree, but the taste, flavor and aroma!

In this collection, our chefs share recipes for French cuisine with photographs and step by step instructions preparations. Bon appetit!

French cuisine is not just a list of dishes prepared by local chefs. The concept of “French cuisine” has long become a stable expression meaning delicate taste, subtle style and sophistication of culinary art. Listing the names of French dishes alone will take more than one page. After reading the photos of French cuisine and descriptions of the most popular ones, you will understand what French chic and the aerobatics of French cooking are.

National cuisine of France with photos: dishes of the Loire Valley

In terms of the number of wine styles, the Loire Valley is the most diverse wine region in France: here you will find standard sauvignon blanc and chenin blanc in all forms from sparkling to sweet, and roses known since the time of the Musketeers, and “oyster” Muscadet, various cremant, red from pinot noir and cabernet franc. Anything grows on the Loire. The region has the status of "Garden of France".

Traditional French dishes the Lower Loire valley (closer to the ocean) is seafood and sea fish(eel, flounder, alosa). The Upper Loire is rich in freshwater fish (pike, pike perch, carp). But both fish are most often prepared with beurre blanc sauce - butter with white wine, shallots and vinegar. A French dish like foie gras has its own appellation in the Loire Valley (foie gras de Mezenc). The forests are rich in mushrooms, and white (cepes) and chanterelles (chanterelles) are used in the cuisine. The Loire supplies 80% of all French lentils. Lentils are the first French vegetable to receive an appellation (Lentille verte du Puy): it is located in the Haute-Loire. Tours has a sweet specialty - Tours nougat (nougat de Tours) - a pie made of candied fruit on an apple “crust”.

The traditional cuisine of France received from the Haute-Loire a number of classic recipes of French gastronomy.

Rillettes (rillettes), which Rabelais and Balzac declared their love for, are stewed pork drenched in melted fat.

Rillon (rillion)- Pork cracklings are very popular throughout France.

Tarte Tatin (tarte tatin)- the famous apple pie with caramel comes from the Loire.

Pay attention to the photo: French cuisine includes a huge amount of vegetables, herbs and fruits:

Asparagus from Vy-neuil-Saint-Claude, grown near the famous Chateau de Chambord.

Guignolet cherry, the liqueur of the same name is made from it.

Belle-Angevine pear- “beautiful anjou”, they cook from it famous dessert- pears in red wine.

Trufia (truffiat)- potato casserole with herbs.

Bardatt (bardatte)- cabbage rolls with hare or rabbit meat, borrowed from the Bretons, poached in white Loire wine.

Nantes valerianella (mache nantais)- view green salad, controlled by origin (IGP, Indication Geographique Ptotegee).

Champignon (champignon) grown all year round in tuff grottoes. In the vicinity of Saumur, 800 km of underground galleries are occupied by mushroom plantations.

Laura cheeses

Loire cheeses - delicate Chabichoux, Sel-sur-Cher, Crottin-de-Chavignolles, Saint-Maur are made from goat milk- very popular and widely exported. But there are also lesser known ones:

Goat Valencay pyramid-shaped, cow Feuille de Dreux, wrapped in grape leaves.

Olivet bleu- cow cheese with blue mold in sycamore leaves.

Couhe-Verac- a square goat with a slightly nutty flavor, wrapped in sycamore or chestnut leaves.

Popular French dishes of the Rhone Valley

The main city of the Rhone Valley, Lyon is the culinary mecca of France.

In addition to the greatest French chef of the 20th century, Paul Bocuse, dozens of other owners of many Michelin stars create here. But it’s not just that: in Lyon everything is imbued with the spirit of gluttony, and the quality of products is elevated to a cult. Proverbs like “don’t push yourself at work, but try your best at the desk” are an integral part of the worldview.

Popular French dishes from the Rhone Valley are as varied as the wines. From the south this classic French cuisine is Provençal, from the north it is Lyonnais with a clear influence of Burgundy.

Grattons and sausages (grattons et saucisson)- typical Lyon appetizer: pork by-products and sliced various sausages.

Jesus de Lyon (Jesus de Lyon)- large sausage weighing up to 0.5 kg, made exclusively from pork meat and lard.

Servel de Canu(cervelle de canut)- Lyon appetizer: cottage cheese, herbs, shallots, salt, pepper, olive oil, vinegar.

Chicken Celestine (le poulet Celestine)- chicken sauté with mushrooms and tomatoes, flambéed in cognac or white wine.

Pigeon breasts in red wine(blancs de Pigeon au rouge).

Duck Dodin (dodine de canard a l'ancienne)- duck stuffed with foie gras, pistachios and truffles.

Avignon ext (daube avignonnaise)- beef in red wine sauce.

Trout Vaucluse style (true a la vauclusienne)- trout fillet in white wine. As you can see in the photo, this French dish is prepared with mushrooms or truffles.

Royal hare (lievre a la royale)- stewed with truffles and blood.

Bich sos grand veneur (biche sauce grand veneur)- venison with royal hunting sauce (another name is “Chief Jägermeister”).

Main Products national cuisine France of this region - black bull meat and black truffles.

Meat of black Camargue bulls (Taureau de Camargue AOC) Its taste is close to that of game. The herds graze in the wild, the main regulation is that each bull must have at least 1.5 hectares.

Rice from the Camargue IGP- 3/4 of France's rice is produced in the Rhone delta.

Salt from the Camargue, the “salt flower” of the Camargue (fleur de sel) is a delicious salt, and it comes in cute jars with a cork lid.

Without black truffle(la truffe noire) It’s hard to imagine Rhone cuisine; it’s brought to the town of Saint-Paul-Trois-Chateau from the entire eastern part of the valley, and chefs come here for it.

Cheeses of the Rhone Valley

Traditional dishes French cuisine cultivated in the Rhone Valley are cheeses:

Saint Marcelin(Saint Marcellin)- delicate creamy soft cheese from cow's milk, small rounds up to 80 g.

Bleu du Vercors-Sassenage (Bleu du Vercors-Sassenage AOP)- blue cheese made from cow's milk, made into rather heavy heads.

Rigotte de Condrieu (Rigotte de Condrieu AOP)- soft, unpressed cheese made from fresh goat milk with a light aroma of honey and acacia; aging for two weeks makes it sharper.

Picodon (Picodon AOP)- soft goat cheese Rhone Valley, round 40-60 g, 2-4 weeks of ripening.

Tomme d'Arles (Tomme d'Arles)- soft cheese made from sheep's milk.

Traditional Provencal cuisine of France

Provençal cuisine in France has a distinctly Mediterranean character. From culinary traditions In other regions of France, it is distinguished by the relative lack of sophistication of recipes and proximity to the primary qualities of the product. National French dishes, which are prepared in Provence, are replete with olives, olive oil, garlic and all variety herbs, which gives them a special southern charisma.

In the depths of Provence there is more lamb, beef, and game, and on the coast - fresh fish. In Nice, the influence of Northern Italian cuisine is noticeable, in Marseille - Arabic.

Land mine(fougasse)- in Provencal bakeries you can find dozens of types of bread for almost every dish; one of them is fougasse, flavored with olive oil, similar to Italian focaccia.

Tapenade (tapenade)- a paste made from black olives, desalted anchovies and capers, which is spread on bread or toast.

Salad nicoise(salade nigoise)- green beans, cucumbers, tomatoes, peppers, anchovies, hard-boiled eggs, olives, olive oil, garlic, basil.

Mesclun(mesclun)- dandelion leaves, chicory, Mediterranean herbs.

Gran aioli (grand aiioli)- carrots, potatoes, green beans, boiled fish and boiled eggs with aioli (garlic and olive oil).

Ratatouille (ratatouille)- as Joël Robuchon says, the secret of a good ratatouille is to cook all the vegetables separately, so that each tastes distinctly: zucchini, eggplant, tomatoes, peppers, onions, garlic and Provençal herbs.

Bouillabaisse(bouillabaisse)- the best season for this thick fish soup- May-August, when the sea has all the fresh fish it needs: striped lionfish, sea dragons, devils, roosters and eels, Saint-Pierres, whiting, sea bream, etc. Seafood in bouillabaisse is a departure from the classics.

Pie-e-pake(pieds et paquets)- the main ingredients are legs of lamb and sheep stomach.

Dob in Provençal (dube provengale)- beef, lamb or wild boar meat is marinated in red wine with carrots, garlic and Provençal herbs, then stewed for a long time over low heat.

Calissons (calisson d'Aix)- Aix's sweet specialty; The classic recipe contains equal parts melon puree, almonds and sugar. Today, along with melon, all fruit and berry varieties are used. The most unusual calissons are with olives and dried tomatoes.

Traditional French cuisine is prepared from exquisite products:

Asparagus from Lori (Asperge verte de Lauris)- between Cavaillon and Laurie, 12% of French asparagus is grown under black film. The film contains the secret of the early ripening and elegant taste of asparagus.

Black truffle- northeast Provence is the main truffle place in France. However, truffles are hunted throughout Provence, and owners of large estates allocate part of the forest for “mushroom plots”: truffles begin to appear when there is a lot of water and sun.

Cavaillon melons- in Cavaillon they take cantaloupes seriously; they can earn you a Michelin star.

Nicoise courgette (Courgettes nigoise)- a thin, long zucchini with an indescribably delicate and fresh taste.

Banon (Banon AOC)- soft goat cheese wrapped in chestnut leaves, which give it a special piquancy, and tied with ribbons of palm leaves. Good with fig marmalade and white wines from Provence.

Provençal(Provencal) herbs - thyme, marjoram, rosemary, sage, basil. It all goes into stews, salads, soups and baked goods, or simply sprinkles generously on fish, poultry or grilled meats.

Olive oil(Huile d'olive de Provence AOC)- Provence is unthinkable without olive trees (Van Gogh painted them endlessly in Saint-Rémy-de-Provence), and Provencal cuisine is unthinkable without olive oil. Since 2007, the AOC has regulated varieties and production methods.

Sisteron lamb (Agneau de Sisteron IGP)- the lamb is raised on mother's milk for two months, then another 1-3 months on grass, hay and grains. An excellent pairing for a red bandol.

Lavender honey (Miel de Provence IGP)- any Provençal honey is protected by a quality mark; lavender honey has a special creamy texture and delicacy.

France is famous for many things - its beautiful language, charming towns, luxurious beaches. However, it is French cuisine that is known and loved all over the world, and it is impossible to forget it. Whether it's a simple croissant or classic dish like a rooster in wine, French food will always resonate with sophisticated gourmets. In this issue, BigPiccha presents to your attention 32 dishes that you must try in France.

1. French baguette is perhaps the most popular French food. This crispy pastry is delicious on its own or topped with a traditional French cheese such as Gruyère or Brie. If you're in Paris, be sure to try a baguette at the bakery Le Grenier à Pain: this year they won the competition for the best baguette.

2. Creme brulee is the most famous and beloved French dessert. Once you hear the crunch of the hard caramel crust and dip your spoon into the custard, there is no turning back.

3. If you want to try the classic steak frites (steak with fries), you should definitely visit the Parisian restaurant Le Relais de l’Entrecote, which specializes in this dish. The establishment is popular with both tourists and Parisians, so queues are not uncommon here.

4. Although Moules Frites (mussels and fries) are considered a Belgian dish, Moules Marinières is a French dish from Normandy whose name translates to “sailor's mussels.” Imagine, in France this delicious dish is considered fast food.

5. "Croque Monsieur" - the French version of a hot cheese sandwich. Includes ham and processed cheese Gruyere, and also bechamel sauce.

6. Chicken in the “Kok-o-ven” dish (rooster in wine) by definition cannot be dry. It is believed that the birthplace of this dish is Burgundy, so a one-year-old rooster (weighing about three kilograms), stewed in red wine with vegetables and garlic, is classic recipe"Kok-o-wen."

7. Escargot - snails - seems like a strange dish for foreigners, but in France it is considered a delicacy. Snails are served hot in their shells with garlic and butter.

8. “Profiteroles” - a puff pastry dessert filled with vanilla ice cream and covered with chocolate sauce.

9. Potatoes are a common side dish in France, and in the French southeastern region of Dauphine they are prepared with milk or cream, called “Dauphine-style potato casserole” (“Graten Dauphinois”).

10. The word "soufflé" comes from the French verb "to breathe, to blow", this dessert is made from beaten egg whites. Grand Marnier soufflé is prepared with the addition of orange cognac liqueur.

11. The best oysters in France should be found in Brittany; they got their French name from the city of Riec-sur-Belon - belon.

12. Although " blood sausage“Doesn’t sound very appetizing, but it’s one of the traditional elements of French cuisine. The sausage contains pork blood and is served on its own or with a side dish such as potatoes.

13. Croissant is also a French classic. This flaky, buttery crescent-shaped bun can be found in every bakery in the country.

15. “Cneuix de brochet” is something like dumplings. They were invented in Lyon and are made from fish (usually pike), butter, breadcrumbs and lobster sauce. Easy, but hearty dish.

17. If you eat raw meat, you want to be sure that it is cooked correctly. “Steak tartare” - minced raw beef meat, served with onions and capers.

18. Ratatouille is the only French stew without meat. This dish, which first appeared in Nice, is made from delicious Mediterranean vegetables such as zucchini and eggplant.

19. Quiche is a savory pie that can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or “Quiche Laurent”. Prepared with bacon, eggs and sometimes cheese.

20. “Pan-o-chocolate” translates to “chocolate bread.” French bakers have brilliantly mastered the combination of pastries and chocolate.

21. Niçoise salad originates from Nice and is a combination of lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

22. “Boeuf Bourguignon” - a dish from beef stew originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

23. “Tarte Tatin” is not a simple apple pie, but an “inside out” pie. Before baking, the apples are fried in butter and sugar.

24. “Blanquette de Vaux” - veal, butter and carrots cooked in cream sauce. The meat does not darken during cooking.

25. Duck is a common feature in French cuisine. "Confit" - duck leg cooked in own juice, originally from Southern Gascony.

26. Trays of crepes (French pancakes) are all over Paris and you should stop and try them. Crepes can be either sweet or savory. The classic is “butter and sugar”.