Famous local food to try when you are in France 🙂 French cuisine is characterised by its extreme diversity. Despite France’s history of political and cultural centralisation around its capital Paris, each region has its own distinctive specialities: cuisine from North-West France uses butter and cream. Provençal cuisine (from the southeast) favours olive oil and herbs and eastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut. Wine and cheese are an integral part of French cuisine, both as ingredients and accompaniments.
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Famous local food to try when you are in France 🙂
- Salade Niçoise
- Tarte Tatin
- Chocolate soufflé
- Boeuf bourguignon
- Confit de canard
- Coq au vin
- Soupe à l’oignon
Ratatouille is an eminently versatile dish—it will be served warm or cold, as the center of a meal, or as an hors d’oeuvre or accompaniment.It is a family favorite dish in France.
Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil.
Flamiche is a specialty of Picardy (located in northern France), and a puff pastry tart made with leeks and cream. The pastry is made of a brioche type dough. It resembles a quiche.
The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.
A great souffle must also convey a true mouth feel of flavor, bursting with the bright, clear taste of the main ingredient. The chocolate high notes should be clear and strong. A balancing act between egg whites, chocolate, yolks, and butter is the essence of a great chocolate souffle.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides
Confit de canard
Duck confit is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
Coq au vin
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne, etc.
Soupe à l’oignon
French onion soup is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top.
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