introduction to French cuisine. part 2

introduction to French cuisine. part 2

About French cuisine is written a lot of books, it is raised to the level of high art. The unique cooking process puts French food in the first place in the world. In my opinion, to go to Paris and do not enjoy it, it is an unforgivable mistake. So, forget the pizza and burgers. We are waiting for the next familiarity with French gastronomy.

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In Paris, you can easily find a restaurant for every taste and budget. There are quite a few shops that specialize in selling delicacies. For example, truffles, pate, cheeses, etc. One of these I particularly liked. It is located on place de la Madeleine. It is possible to buy truffles raw and canned goods, white and black — depending on the season. And that for me is very important, the products can be tasted in the cafe at the same store. Of course, no small price. But we’re in Paris — let us pamper you!

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So, truffles! It is, one might say, a royal dish. I think every eaten mushroom significant impact on the thickness of your wallet. Perhaps this is the most expensive product in the world. Look for truffles only specially trained pigs. We know from history that this fungus is worshiped by the ancient Romans. He is believed to increase sexual potency. So this delicacy demand is always there.

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Cheese — one of the main asset of the country. Usually it is usually served with a green salad. Traditionally, on a wooden board lay out at least four kinds of cheese. I decided on their preferences — mature Cantal, soft Camembert, Roquefort blue and white Rack du Poitou.

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For special connoisseurs of cheese — Chavignol, Berry and Camembert can be enjoyed in private tasting rooms, shops dairies, which in the French capital is sufficient to find «your».

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In French restaurants popular dessert cheese plateau des fromages — to advance sliced Comté and Brie served grapes, pear slices, biscuits and butter. you can try collectible cheese, if desired. But, honestly, I did not have the desire. The smell of damp basements and musty cellars parried all appetite. Only curiosity compelled me to try favorite cheese Sun King Louis XIV — Saint Nectar. In cheese crust gray with red spots, the fluid inside with a distinct rotten taste. Holding his breath, I still rasprobovali in pulp flavor of nuts and mushrooms. (This was the taste I enthusiastically told restaurateur places where we dined). Well, well … It is not for everybody … Louis XIV was a true connoisseur of high French cuisine! And I think, hardly even ever repeat such an order …

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introduction to French cuisine. part 2

Evening in Paris giddy as good cognac Courvoisier! Each restaurant seduces its menu and a variety of delicacies. I want to try something truly French … It seems that my stomach is waiting for a serious test …

Yes, of course, oysters !

introduction to French cuisine. part 2

Not to say that I’m a big fan of seafood, but this delicacy has not refused to try. So, we were served a huge plate of shellfish. I tried to look confident, though before that on a daily basis to eat a plate Maren and Arcachon. Note, this activity requires some habits, I would say, dexterity. Oysters accepted sprinkle with lemon juice (a slice is always included) and eat with your hands. The fingers then rinsed in a special bowl of acidulated water. In restaurants, it serves oysters on a mandatory basis. But be careful! To avoid stomach upset or even allergies, does not absorb too many oysters at one time. As you know, this is not just a shell, but also a very useful product impregnated with minerals.

oysters

oysters

oysters

To visit Paris and not to try frog legs? I resist this temptation is almost impossible! French themselves have long been fed up and they even do not consider a delicacy. Cautiously glancing in a dish, I still met with this national French food … white meat, quite tasty, reminiscent of chicken … If you will overcome the psychological barrier, you will not regret, I assure you.

frog legs

Frogs for traditional French dishes are grown on special farms. In the food are only the hind legs. Allegedly, frog legs are especially tasty stewed with garlic and wine.

introduction to French cuisine. part 2

Well, and the delights of French cuisine is unthinkable without snails. They also tantalized in wine with spices. Garlic is more … But it was very tasty.

I note, frogs and snails, the duo is very popular in Parisian restaurants. It is called «fute».

fute

fute

And now a real fetish French — foie gras!

This delicacy on the importance of love, and in France can be compared to the status of Russian caviar. Christmas parties and other celebrations can not do without foie gras. In a good restaurant be sure to say, with some farms received goose liver than there is fattened geese.

foie gras

foie gras

foie gras

And another dish, which I certainly would like to tell. Creme brulee!

But from what I can not give up ever! Tiny ceramic formochka with creme brulee cost in French restaurants is comparable to a full second dish. But this masterpiece of French culinary art I am ready to pay! ! Most delicious caramel crust that forms on the cream … In anticipation of ruining her spoon, and under it the most gentle cream … Sometimes at the bottom of a surprise — Fresh Malinka or strawberry. But most of the dish is decorated with berries on top.

Creme brulee

Ah, what a pity that dessert is not infinite … And I will repeat order.

Creme brulee

So, my Parisian culinary journey will long be remembered. It is with great pleasure and interest tasted many dishes of French cuisine. Something I really liked that — that is not quite had the taste … The only thing I am absolutely sure — in French sophistication can not refuse. And how nice to feel what it means, to be a little French girl!

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