A Guide to French Food – Some interesting facts and information on ex-Teller
French cuisine is often classified as national courts and regional courts. The national cuisine includes the foods that are part ofFrench culture for ages. These foods contain different types of breads, savory dishes, desserts and cakes, and canned food. Common bread in the kitchen is Ficelle, French baguette, flute, pain and pain Poilane (large vegetable SSO), bouillabaisse (fish soup), Les endives (Belgian endive), boudin blanc (Delicatethick crusty bread round).
Tasty meals are bifteki frites (steak with french fries), potato fried chicken (chicken and fries), Blanquette de veau (veal stew), coq auchicken (wine red wine), pot au feu (beef stew with spicy sausage-like m) sausage, civet de Lapin (rabbit), foie de veau (veal liver) and sausage (Chitterling) sausage.
Desserts and sweets, including chocolate mousse, crème brûlée, Mille-feuilles, Choux à la crème (cream puffs), Tarter aux fruits (fruit cake), religious (molded chocolate Eclair that, like a nun), cake Madeleine (small as a cookie) Tarte Tatin (caramelized apple tart)Gâteaux (cakes), cream puffs and profiteroles (pastry (choux) with cream or ice cream) filled. And canned food usually French cassoulet, choucroute garni and duck confit.
In the spirit of French geography influenced French cuisine also offers a wide selection of regional dishes, including food and food of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany , Pays de la Loire / Central France, Burgundy,Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cevennes, Provence, Cote d'Azur and Corsica.
LORRAINE specialties include quiche Lorraine, Lorraine, and Paw Pâté Lorrain. Specialties include ALSACE choucroute garni (sauerkraut with sausages, bacon and potatoes), spaetzle, baeckeoffe, Kouglof, biscuits Christmas Beerawecka, Mannala, Flammkuchen and Baba au Rhum.
Nord-Pas-de-Calais (Artois, Flanders, Hainaut) –Courts PICARDIE sausage Cambrai, Carbonada (beef stewed in beer), Potjevlesch (four-meat terrine), Waterzoï soup (freshwater fish), Carpioni (cold terrine of sweet water fish, wine and vinegar) , Hochepot (four stewed meat with vegetables) and FLAMICHE.
NORMANDY dishes include tripe à la mode de Caen (tripe cooked in cider and Calvados), Matelot (fish stewed in cider), Moules à la crème Normande (mussels with white wine, garlic and panna cotta) and TarteNormande (apple pie). BRITAIN specialties include pancakes, Far Breton (a cake with prunes), uncooked Kik ar Fars (dinner of pork) with a kind of dumpling) and Kouign Amann (pasta galette with a high percentage of butter.
Loire CENTRAL courts Rillettes Franch (Spreads meat braised pork pie and made of fat) and andouillettes (sausage and tripe). Specialties include Burgundy Boeuf Bourguignon (beef braised in red wine), snailsBourgogne (snails baked in shell with garlic butter), Fondue Bourguignon (with oil in the piece of meat is cooked melted) Gough (cheese pastry Choux) and Pochouse (fish soup) in red wine.
RHONE-ALPES courts melt Raclette (the cheese and potatoes, ham and dried meat, often served), Savoyard fondue (cheese fondue and white wine are dipped in bread cubes), and gratin dauphinoise tartiflette (a gratin of potatoes Savoy,Reblochon cheese, cream and pork).
Courts tripoux Aveyron (tripe 'parcels' in a delicious sauce), truffade (potatoes with garlic and young Tomme cheese), Aligot (mashed potatoes mixed with a little' Inch skipped) Pansette the Gerzat (lamb, tripe cooked in wine, shallot and blue cheese), e) Aveyronaise salad (lettuce, tomato, Roquefort cheese and walnuts.
Courts LANGUEDOC Brandade the Moru (salt cod puree), Cargo Charge () Catalan-style snails, trinxat(Catalan cabbage and potatoes), bourride (monkfish braised with vegetables and wine, garnished with aioli), Rouiller the Seiche (similar to preparing the squid) and farcis Encornets (squid stuffed with sausage) 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, pumpkins, peppers, tomatoes, onions and garlic), feet Pieds paquets (lamb and tripe 'tick'in a tasty sauce), au pistou soup (bean soup with Pistou (served with fine Italian pesto is used) with-chopped basil, garlic and parmesan cheese), salad Niçoise (different ingredients, but always black olives, tuna) , and socca Panisse.
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