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French cooking is well known all over the world because of the delicious, varied and elegant meals and fashionable ways of preparing food. From coq au vin to crème brûlée French food is an example of a culture that puts great stock in cooking. The preparation of French dishes is as basic as it can be while using the best quality of the ingredients to prepare the meals. The French culinary culture was inscribed into the World Heritage of Intangible Cultural Heritage list in 2010. Any lover of good food should therefore consider going on a culinary tour in France as a way of sampling the original meal.
Here are the 10 traditional French foods you must try in France
1.Soupe à l’oignon
Soupe à l’oignon is a French soup made from beef stock and served with bread and cheese. It was invented even in the Roman period but the dish that was prepared in the 18th century. The soup is made from onions which are first caramelised and brandy or sherry can be added during a long and slow cooking. It is thick and rich and is one of the French culinary specialties taken mostly in the winter period. If you are more adventurous there is also soupe de poisson à la rouille – fish soup from Marseilles, served with garlic and saffron mayonnaise.
2. Coq au Vin
Coq au Vin is the dish that became famous after Julia Child, chicken cooked in wine with mushrooms, onions, garlic and lardons (pork or bacon). The name of the dish translates as ‘rooster in wine’ but it contains chicken or capon not an expensive and tender bird, a rooster. The wine which can be used can be different however most often Burgundy wine is used, but there are variants with wine from Jura, Alsace even Champagne. Coq au Vin is one of the examples of the possibility of French cuisine and is a bright example that slow browning is an effective way of getting tasty dishes.
3. Cassoulet
Cassoulet is a French slow cooked beans and meat dish, that can include white beans and pork, duck, sausages or even lamb. This is a solid food which is called cassole after the cooking utensil; this food was created in the south of France, in Toulouse, Carcassonne and Castelnaudary. The easiest is simple and it is associated with French country cuisine; it could be what the chef has on him or her at the time of preparing the food and therefore it is personal to the chef. This recipe is suitable for the colder months where one would prefer to have food that has been well cooked and which contains a lot of taste.
4. Bœuf Bourguignon
A sort of beef casserole in red wine, Bœuf Bourguignon is, indeed, one of the most famous French dishes. Moreover, it has even been adopted into the French foods from what was, initially, a food for the commoners, namely the peasants. Furthermore, it is slow-cooked, and, as a result, the meat absorbs the wine and broth, which takes several hours of preparation. Originally, it was a method for soaking, specifically, two days marinated cheap cuts of beef to tenderize it and to make it more flavourful, which is, consequently, a part of French provincial cuisine. This is why, every August, Burgundy honours its culinary traditions with the Fête du Charolais, for which Bœuf Bourguignon is, undoubtedly, the meal of the day.
5. Chocolate Soufflé
Chocolate soufflé is a very much liked dessert that looks like a cake on the outside and which has a liquid inside. Furthermore, the outer surface of the chocolate soufflé is tough, while the inside is tender; therefore, it is quite enjoyable to consume the dessert. However, the most popular version is the sweet one with chocolate. On the other hand, cheese soufflé also looks quite yummy and provides a rather nontrivial variation to this dessert.
6. Flamiche
Flamiche is the Flemish word for cake and it is a dish prepared from puff pastry which is a French delicacy that originated close to Belgium. It is a little like a quiche but can have leeks and cream or other vegetables and/or cheese. There is also a pizza-like version with no top crust, which makes it yet even more of a light meal. Flamiche is a representation of French and Belgium cuisine and is very popular because it is very simple to prepare and is present in almost every restaurant.
7. Confit de Canard
Confit de Canard is a dish of duck meat. Which is preserved and cooked by the confit method this is one of the oldest methods of preparing food. The duck is seasoned with salt, garlic and thyme before it is left to stand in the refrigerator for 36 hours before roasting it in its own dripping. Other than making the foods tastier, this is healthier than frying and is the best method of preparing foods. Although every region in France adores Coq au Vin. And the best chefs prepare this dish from the tender meat of a duck.
8. Salade Niçoise
Niçoise is from Provence and is actually a French salad which is taken with food or as food. This is done by incorporating such short-life vegetables as tomatoes, green beans. And lettuce to the boiled eggs, tuna, anchovies, and olives to make the salad more appealing and yummier. Furthermore, Salade Niçoise should be had warm in summer. Because that is, in fact, a lighter dish with the perfect combination of how it feels and how it tastes. Additionally, there are other recipes of this dish; however, other proteins are added, or the vegetables are substituted. Nevertheless, the general idea is the same: a delicious and hearty meal that is Mediterranean, especially Provencal French.
9. Ratatouille
Ratatouille is a vegetable’s dish that originates in Provence and is prepared in almost all areas of the country. The method of preparation of the dish includes frying the vegetables. Such as the zucchini, eggplant. And the bell peppers and then arranging them in a baking dish. And baking them until they are tender. The French cook’s debate whether. And then combined, but in any event, ratatouille is always delicious and filling. If that doesn’t sound exactly like something you’d like to get your teeth into. And it contains ham and sometimes eggs.
10. Tarte Tatin
Today, one of the favourite desserts in France, Tarte Tatin, was, interestingly, An accidental discovery in the year 1898. Specifically, the upside-down tart of the Hôtel Tatin. It was the result of an accident involving Stephanie Tatin who, having cooked apples in sugar. Mistakenly put a pastry base on the top of the caramelized fruit and subsequently served the tart upside down. Furthermore, it is, in addition, a very soft, buttery dough with caramelized apples inside. And together they taste fabulous which is why such type of dough cannot be regarded. As anything other than a part of the French cuisine. This has become a gastronomic mistake of the first order. And is now a standard dessert which people appreciate for its lack of sophistication and density.
Conclusion:
French food has a significant portion of dishes that are conventional. And ceremonial in France and dishes of regional cuisines with taste. And sentiment for food. Here below are some French food recipes: Cassoulet, Bœuf Bourguignon, Coq au Vin, Confit de Canard. And many more tasty and simple foods to the most exquisite and traditional foods. Other desserts such as Chocolate Soufflé. The desire of the country to produce more outstanding well-cooked meals. That have already made their mark on the World map of culinary. From the Soupe à l’oignon to the Salade Niçoise.
If you simply take a bite from these meals. You will know the real French food. And how peasant food became French gourmet food in France. But to really capture the essence of France. One has to taste such foods because they are the pleasures of French culture. And the pleasure of good food goes on forever. To start this scrumptious affair, the first process of attaining the France Visa is the key to tasting everything described above first hand.
