France is the country where really love and appreciate cookery. French cuisine is included in the list of heritage of UNESCO, at the same time tasty food is given here not only on holidays, it is preparing daily. Locals prefer freshly cooked dishes and strictly adhere to traditions. To understand what is pleasant to the French, it is worth glancing in any bistro – there for certain will be a couple of hits which will be estimated also by tourists.
Traditional lunch: step-by-step instruction
The typical Frenchman is 3 times a day. At 8 in the morning he is waited by a simple breakfast: a cup of svezhesvarenny coffee with croissant, bun with chocolate or just the toast smeared with jam or chocolate paste. Children are often given hot chocolate with bun or a toast.
The following meal – a lunch. The whole country has dinner at the same time, from 12 to 14 o'clock. At this time in brasserie, bistro and restaurants the present notice. At first serve light meal: a green salad with sauce vinaigrette, grated carrots with oil and vinegar, the spinach stewed with cream. In the winter instead of salad it is possible to afford soup. The French prefer light vegetables cream soups: carrots, tomatoes, squash, leek. For festive lunch serve home-made onions or fish soup or consommé with profiteroles.
The main dish will be rich and simple. Usually this meat or a bird, fish eat in seaside regions more often. Is popular bef-burginyon (meat in Burgundian). Beef in red wine with spices long pines, served with French fries or vegetables on couple. Among favourite dishes there are mussels with fried potato, a rabbit in a white or mustard sauce. Alternative option for those who don't manage to have dinner – huge sandwich from a baguette with lettuce leaves, ham slices, vegetables and light sauce.
The lunch finishes a dessert. Often the French replace it with several pieces of not too strong cheese. Will approach мимолетт, a kulomya, brie or Camembert. Yogurts or fruit will become a good dessert. Ready fruit juice-syrup mixtures with sugar or without it can be bought in any supermarket. The French eat chocolate, cakes and other high-calorie desserts only on weekends and to holidays. Instead of wine the lunch is accompanied by usual water, sometimes with several spoons of syrup. The meal comes to an end with a cup of coffee.
The dinner begins at 8 o'clock. It is a family meal, children and adults gather at one table, a sit-round gathering at the computer or the TV isn't welcomed. Usually the hostess cooks one-two dishes. Snack from vegetables is obligatory: crude, boiled, marinated. For dinner it is possible to prepare a rich and rich dish, for example, киш Lauren – pie from puff or shortcake dough with a fowl, spinach, mushrooms, cheese stuffing. Roast chicken, stewed rabbit flesh or a duck is popular. In the winter for dinner can serve lentil or haricot soup. Obligatory maintenance - a fresh baguette. The French don't like to consider calories, fats and carbohydrates, believing that it is much more important to eat food at the same time, there are only quality products and not to abuse fast food.
Regional kitchen: traditions and features
Each region of France is proud of the special dishes. For their preparation try to use exclusively local products.
The cuisine of Provence is founded on vegetables and olive oil. The region presented to the world ratatouille – bright, useful and surprisingly tasty vegetable stew. The recipe of the well-known dish is simple: in a deep frying pan fry onions, then add a paprika, garlic, eggplants and zucchini. The last component – pieces of tomatoes without peel. The proportion of vegetables can change a povkusa. Ratatouille is stewed by about 45 minutes, give as we heat, and cold.
In Provence love snack from anchovies, pastes from olives here. Provansaltsa not too favor meat, but pay tribute to a bird: to a duck, turkey and especially chicken. In Marseille cook the well-known bouillabaisse – the potage from different grades of fish flavored with tomatoes and white wine.
In Burgundy pay tribute to meat, here grow up the thoroughbred cattle and prepare the best sausage goods. Favourite delicacies – boiled ham in jelly with parsley, the vegetables and salted pork fat soup, snails stuffed with oil and greens, the rooster stewed in red wine. In Dijon do the well-known mustard which is added to many dishes. The most known – a rabbit in a mustard sauce.
Normandy is well-known for dairy dishes. Here do the desi, best in France, Normans and meat, especially Love pork. A traditional dish of the region – pork in cider and a Calvados. It is simple to train him: chops are fried in a frying pan or on a grill, and then filled in with cider sauce, a Calvados and a boiled meat fluid with a sour cream spoon. Serve meat with the fried onions shallot and the reddened slices of apples.
Holiday table: stage-by-stage giving
The French very much love joint lunches and dinners in a family or friendly circle. Solemn feasts are arranged at the slightest pretext, and the menu is formed on a classical canon.
At first aperitif moves: cocktail, light white wine, sometimes even beer. Cook the corresponding snack for drinks: vegetable verrina (peculiar salads in glasses), a canape, nutlets. Aperitif can last the whole hour, at this time guests actively communicate and prepare for a plentiful meal.
The festive dinner consists of snack, a main course, a dessert and cheeses. In quality Antčre (snack) serve foie gras paste with the dried toasts, cutting from a smoked salmon. One of favourite main courses – chicken. The French know hundreds of recipes for capons, young cockerels, chickens and a pulyarok. They are stuffed, fried on a grill, flamed or extinguished. Also the duck which is preferred to be prepared "with blood" isn't less loved, that is slightly underdoing. Among popular festive dishes there are a caret or a leg of a lamb with fragrant herbs, beef steaks, quails in sauce.
For a dessert will serve traditional tart татен (the open-faced turned apple pie with caramel), hot cakes with liquid chocolate and vanilla ice cream, portion to caramel cream, clafoutis with fruit. Lighter dessert – strawberry with whipped cream. Cheeses give on a board, each guest cuts off the pleasant piece. By rules of good form it is necessary to taste 2-3 options.
The final stage – coffee. It isn't given with a dessert at all. But can accompany a hot beverage диджестив: cognac, Armagnac, brandy, about ви. The festive meal lasts several hours, during it guests not only flirt, talk about art and everyday life, but also exchange favourite culinary recipes, planning the following joint dinner.