French cuisine

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Not many people know that one of the most romantic countries in the world, which is identified with luxurious flavors, expensive cheeses and exquisite sauces, is also famous for its unique national cuisine. Since the reign of King Francis I (1515-1547), it has become the pride of the nation. After all, he deliberately introduced the nobility to culinary delights collected bit by bit from all over the world.

And when Louis XIV (1643-1715) ascended the throne, magnificent feasts began to be held at court, which the world had never seen. Chefs did not rest day and night, coming up with new recipes and cooking technologies. Thus, France gradually became a culinary trendsetter.

 

Today, she prides herself on her inimitable dishes, table setting and presentation methods. For the French, a meal is a special ritual elevated to the rank of a cult. It starts with the selection of quality foods. And it ends with joint gatherings, which can drag on, as they like to stretch the pleasure.

 

There is practically no fast food here. But there is a sufficient number of regional cuisines, each of which has its own characteristics. For example, in Provence they like to season everything with olive oil and herbs, in the northwestern part of the country – cream and butter. And in the eastern part of France, they adore beer, sauerkraut and sausage.

However, there are also common foods that are traditional for all regions:

  • Cheese. It is impossible to imagine France without them. More than 400 types of cheese are registered in it, of which Camembert, Roquefort, Bleu, Tomme and Brie are considered the most popular.
  • Red wine. The French call it a national drink, using it strictly 2 times a day, as well as seasoning desserts or sauces with it.
  • Vegetables, in particular: artichokes, asparagus, any cabbage, tomatoes, celery, lettuce, shallots, potatoes;
  • All types of meat;
  • Fish and seafood, especially mackerel, cod, carp, scallops, snails, lobsters and oysters;
  • Spices such as tarragon, marjoram, thyme, Provencal herbs.

The most popular cooking methods here are boiling, stewing, frying, grilling or steaming.

French cuisine prides itself on its sauces, desserts, vegetable, meat and seafood dishes. All of them in one way or another resemble France. But among them there are those who, due to their wide popularity, have become associated with it:

 

Baguette. Bread that symbolizes French cuisine. Its length reaches 65 cm, and its width is 6 cm in diameter. It is very popular for its crisp crust and, as a rule, is not cut, but broken into pieces.

Croissants. The French love to start their day with a cup of coffee, tea or cocoa with a crispy croissant.

Kish. An open pie with meat, fish or vegetables topped with a sauce of cream, cheese, eggs and spices and served with dinner or lunch.

 

Foie gras. Duck or goose liver. A delicacy that is not allowed in all countries. The reason for this is the special way of forcibly overfeeding the birds, the liver of which is used to cook it. The first month they are simply kept in dark rooms. The next one is closed in cells, offering food with a high content of starch and protein. In the third month, they are injected with about 2 kg of fat and grain through the use of special probes.

Rooster in wine. A burgundy dish that involves roasting or stewing a whole rooster in a good expensive wine.

Bouillabaisse. A Provencal dish that is essentially a fish and seafood soup.

 

Onion soup. It was once called a dish of the poor, but times have changed. Now it is a favorite delicacy of all French people, which is made from broth and onions with cheese and croutons.

Ratatouille. Stew of vegetables with Provencal herbs.

Beef bourguignon. It is made from beef stewed with vegetables in a wine sauce.

 

Lamb stew. The dish comes from Provence.

Pissaladier. A Provencal dish similar to pizza with onions.

Dried duck breast.

 

Escargot. Pickled snails with green oil.

Cheese soufflé.

Mariner Manier.

Creme brulee. An exquisite dessert with caramel crust custard.

Profiteroles. Custard cakes with cream.

Macaron. Almond flour cakes with cream.

Meringue. Meringue.

Saint-Honoré cake.

Christmas log.

Clafoutis. Fruit pie.

Useful properties of French cuisine

At the heart of French cuisine is a lot of fatty, flour and sweet. However, French women are incredibly slim and feminine. In addition, in France, only 11% of the population is obese. People smoke a lot here, but they do not suffer from high rates of cancer, as well as cardiovascular diseases. On the contrary, the French are considered a healthy nation.

The secret of their health is simple: high-quality nutritious food, a minimum of junk food, small portions several times a day, thorough chewing of each piece, literally savoring it, and invariable red wine.

A few years ago, a publication appeared illustrating the scientific experiment carried out by scientists on adult mice. For some time, resveratrol was added to their food in small doses. The results were striking – their aging process slowed down, their heart function improved, and their lifespan increased. By consuming resveratrol, mice literally rejuvenated themselves.

The scientific research was organized by Jamie Barger. In his findings, he wrote that the addition of this substance to food will not only allow you to forget about diets forever, but also improve the quality of your life. The irony is that resveratrol is found in grapes, pomegranates and red wine – the national French drink.

Based on materials Super Cool Pics

See also the cuisine of other countries:

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