A Guide To French Food – Some Interesting Facts And Information About French Dishes
French cuisine is often categorized as the national cuisine and regional dishes. National cuisine includes the foods that are an integral part of theFrench Culture age groups. These foods contain a variety of breads, savory dishes, desserts and cakes, and some canned food. Common bread in the kitchen are Ficelle French, baguette, flute, Pain, and Pain Poilane (large xed vegetables), bouillabaisse (fish soup), Les endives (Belgian endive), boudin blanc (Delicatethick crusted round loaf).
Savory dishes are Biftek frites (steak and fries), chicken fries (chicken & chips), Blanquette de veau (veal stew), coq au vin(Chicken in red wine), pot au feu (beef stew with spicy sausage similar mi) sausage, Civet de Lapin (rabbit), foie de veau (calf liver) and Andouillette (Chitterling) sausage.
Desserts and pastries including chocolate mousse, crème brûlée, Mille-feuilles, Choux à la crème (cream puffs), Tartes aux fruits (fruit cake), Religieuse (molded chocolate éclair that they like a nun), Madeleine (small cake-like cookie ) Tarte Tatin (caramelized apple tart)Gâteaux (cakes), Éclairs, and profiteroles (baked pastry (choux) with cream or ice cream) filled. And some canned food usually French cassoulet, choucroute garni and duck confit.
In the spirit of French geography influenced the French cuisine also offers a wide selection of regional dishes, including foods and foods of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany , Loire Valley / Central France, Burgundy,Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Cote d'Azur and Corsica.
LORRAINE dishes include quiche Lorraine, Lorraine, and Potée Pâté Lorrain. ALSACE specialties include garnie choucroute (sauerkraut with sausages, bacon and potatoes), spaetzle, baeckeoffe, Kouglof, Christmas cookies, Beerawecka, Mannala, Flammkuchen and Baba au Rhum.
NORD-PAS-DE-CALAIS (Artois, Flanders, Hainaut) –PICARDIE courts are Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (freshwater fish stew), ESCAVECHE (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables ), and Flamiche.
NORMANDY dishes include tripe à la mode de Caen (tripe cooked in cider and Calvados), Matelote (fish stewed in cider), moules à la crème Normande (mussels with white wine, garlic and cream cooked) and TarteNormande (apple pie). BRITTANY specialties include crepes, Far Breton (flan with prunes), boiled Kik ar Fars (pork dinner) with a type of dumpling) and Kouign Amann (galette pastry with a high proportion of butter.
Loire CENTRAL FRANCH courts rillettes (spreadable paste made from braised pork and rendered fat, like pie) and andouillettes (sausage made with tripe). Burgundy specialties include boeuf bourguignon (beef braised in red wine), Snails deBourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).
RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).
AVEYRON courts are tripoux (tripe 'parcels' in a tasty sauce), truffade (potatoes with garlic and young Tomme cheese), aligot (mashed potatoes blended with young Tomme sauteed), Pansette de Gerzat (lamb, tripe cooked in wine, shallots and blue cheese) and) Aveyronaise salad (lettuce, tomato, Roquefort cheese, nuts.
LANGUEDOC courts brandade de morue (puréed salt cod), Cargolade () Catalan-style snails, Trinxat(Catalan cabbage and potatoes), Bourride (monkfish with braised vegetables and wine, garnished with aioli), Rouille de Seiche (Similar to prepare the squid) and Encornets farcis (squid stuffed with sausagemeat) herbs.
PROVENCE / COTE D'AZUR specialties include Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes and herbs), Ratatouille (a vegetable stew with olive oil, eggplant, zucchini, peppers, tomatoes, onions and garlic), Pieds paquets (lamb's feet and tripe ' plots "in a tasty sauce), soupe au pistou (bean soup with pistou (served with fine Italian pesto used) by-chopped basil, garlic and Parmesan cheese), Salade Niçoise (different ingredients, but always black olives, tuna), Panisse and Socca.
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