Culinary France

France, Paris, soup, julienne, meat, sauce, vegetables, fish, seafood, bread, dessert, drinks, shrimp cake

Culinary France

Burgundy, Normandy, Champagne or Provence, as well as Gascony and other areas not mentioned in the text of the famous song from the popular novel by Dumas – all France. The country, a date to which everyone dreams of: “See Paris and die!” Country and romantic love. The country to which always add the name of “beautiful”! Of all the epithets attached to her name, among the first on the right can be called gourmet capital.

Country: France

Official name: French Republic

France on the world map: a state in Western Europe. On the north bordering the English Channel, to the west – the Atlantic Ocean and to the south – the Mediterranean Sea. France has borders with Belgium, Luxembourg, Germany, Switzerland, Italy, Monaco, Spain and Andorra.

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Share French cuisine in one small article, it is absolutely impossible. Show your admiration of using ordinary words as insufficient. On it, you can sing and sigh.

France Kitchen collected in itself all that we can allow the most vigorous imagination of the most sophisticated gourmet. Each province is proud to introduce its own cookbook, full of sophistication of dishes.

In the world of French cuisine is considered to be the most refined, the most diverse. But, for all its sophistication, it is also the most economical! Do not throw anything away – the whole is used in sauces, side dishes, ornaments. So the French housewives should learn more and save!

Another amazing fact about French cuisine – it has not always been the benchmark of taste! In the 15th century the French food was fresh, greasy, overcooked and flavored with unimaginable combinations of spices. A breakthrough occurred in cooking after climbing to the throne of Marie de Medici, trained subjects to washing hands, cutlery and culinary delights. The first step on the way to becoming a gourmet capital was made through the cooks of Florence, and the second – fancy French themselves.

The kitchen is high and casual

It is in these two categories is divided into traditional French cuisine. Haute cuisine traces its history from the royal banquets and lunches, meals consisting of a 10-2 (the lesser of six). However, it’s not just the amount of food, but also in their use: it should be enjoyed only a small portion of each to appreciate the taste of each culinary masterpiece, not to overeat unconscious.

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Kitchen casual, of course, does not provide for the presence on the table of oysters or frog legs, but has its own quirks and delights. Take, for what we call “grass-seasoning”: they are not crushed and tied into a bouquet that is lowered on a string, for example, into the boiling soup to remove only the flavor, and the bouquet thrown.

Another finding of French cooking – the addition of wine or brandy to the dish: red wine with meat, white – fish dishes. Or selection of meat products, which includes not only the freshness, a certain portion of the carcass and meat grade, but even so all the intricacies that are unknown to our hostess, but meticulously studied French.

For example, where grazed lamb, what time of year and at what age (lamb, of course), it is better to eat. Furthermore six different degrees of readiness in meat, not only roasted or “blood”. Side dishes also are easy. French side dish is at least several kinds of vegetables in the stew, plus a salad of fresh recruitment. Too generous? Not at all, as has been said, the French housewife born housekeeper! Peel, stale bread, greens vegetables and stuff like that does not fly in the trash and takes the form of soup, sauce, casseroles, salad, etc.

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French soup sometimes rightly called the overture to the opera, that is for dinner. This is not a mistake – a soup considered it an evening meal, not the first time for dinner. In the 19th century was part of the soup to a hundred different ingredients. Now they, of course, much simpler in composition, but no less exquisite. A short list of the most popular soups French cuisine:

cream soup, soup, gravy (coolies), soup of Diamonds (bisque)
soups with different additives (consommé)
soup julienne
Bouillabaisse from different varieties of fish
vegetable soups ( “Saint-Germain” green peas and vegetables, pot-au-feu of meat and vegetables in a pot, steam table (broth with garnish), the famous onion soup, soup of cauliflower Dubarry
PANADI – bread soups, soup eclair from milk, noodles and egg yolk and Parmesan cheese
And a whole bunch of all sorts of variations on the theme of soup, including exotic options (eg, soup with melon).


French cooking has no restrictions in the use of meat products. A number of Glan and the unspoken rules of its preparation could plunge into shock even the most experienced housewife, if she lives in another country. To be specified all – time harvesting of meat and methods of storage and hundreds of methods of processing. From the name alone meat dishes can choke and delight, rolling his eyes to it, try to dream a piece of one of them:

spicy pork “roll-sartoi”
White Parisian veal “Extra”
lamb stew with eggplant
tripe with white wine “la mode de Caen”
roast beef “roti”
various cold cuts of beef tongue “Lang de byuf”
pies, rolls, scallops, steaks ham and melted cheese
rooster stewed with wine and mushrooms “cook-o-ven”
I do this on your desk right now there? Well then, at least “Croc monsher” – a sandwich with ham and melted cheese!


Sauces in French cuisine is the magic component which forces change beyond recognition any ordinary dish and not even save udavsheesya. Almost every dish of French cuisine has its own sauce, put it, “in rank.”

And it’s true, because the official number of sauces close to 3 thousand recipes. Apparently, this is why the preparation of the sauce is a kind of test for the status of Cook. Of course, not all the sauces used in the daily diet is usually the cause is not more than a dozen, including mayonnaise (only taste the sauce is something different from what we see in our stores). To have some idea of sauces of French cuisine, enough to begin to master:

aioli (mayonnaise relative)
The second side (or first?) Business Card French cuisine after sauces – cheese! Cheese in France is not a food product, is cult! More than 400 varieties of French cheese known in the world, each restaurant has its own high-grade cheese menu that is stored in the special conditions for each variety of cheese.
The cheese is served in the early afternoon, and then as a dessert, for vegetables and wine, hotel class or cheese platter. The names of cheese varieties sound like the most beautiful music to the ear of the true connoisseur: Roquefort cheese (roquefort), brie (brie), bleu (bleu), Camembert (camambert), Tomm (tomme), goat cheese (chevre) – and it is only foreword!

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While the vegetables in the French menu are held in high esteem as a side dish, appetizer and a basis for salads, but the number of well-known vegetable dishes is not so great. But as an element of decoration and design dishes before serving vegetables act as an artist palette, writing a masterpiece of art. Artichokes, asparagus, all kinds of mushrooms, cauliflower, all varieties of onions – these special paint this palette, complementing the primary colors other vegetables.

Fish and seafood

Despite the prevailing opinion that the French eat very often oysters, frogs’ legs and snails, they are not main meals daily “fish of the table.” It is rather a refinement. More than usual, you can call the mussels, crab meat, crabs, the famous bouillabaisse, scallops. The fish is grilled, baked, smoked. As in most of the main dishes of fish not so much fish as the sauce to it.


About French bread is to say a few words. First – it is always fresh, not even the concept of “yesterday’s bread.” Pastries produce at least twice a day, but in smaller numbers, so the bread products on the shelves do not lie. There are a few popular types of bread: bread of coarse flour Peng-Peng komple de Campagne, a baguette and its variants and fisel flyute, croissants (without a stuffing), brioches, cakes and bread sticks.

Dessert and drinks

French desserts. One phrase conjures up something ethereal, tender with a delicate taste and palette sensations. In addition, they have such magical names:

millefeuille – cake with custard
ganache – chocolate biscuit
ribbed – thick waffles
Savarin – pecan pie
meringue flan, petit fours, eclairs etc, etc ….
All this and dozens of diverse sweet magic can be found in any cafe or pastry shop. Should we remember the diet, when in front of you a plate with real French delicacy? All the more so in a gentle cream with a delicate taste and aroma of the divine.

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Popular non-alcoholic beverages: juices, tea (including chamomile, Verbenaceae, lime, mint), coffee, lemonade and mineral water. Nothing special, if not deepen. But in France there is also a chocolate that can make a few dozen ways, and this you will not try anywhere else! In addition there are a number of interesting drinks that anywhere other than France are not common – it blends beverages:

Panache – a mixture of lemonade and beer
Monaco – a mix of lemonade, beer and syrup
Kir – white wine and berry liqueur or kir royal – liqueur with champagne
mouth – anise or licorice liqueur with ice water.
To talk about French wine, you need to not only be an expert in this matter, but also a poet. French wines – building Hotel is a topic of conversation, because France is one of the first places for the production of the most exquisite wines.

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Cooking in French

To cook like a real Frenchwoman, you need not only to be born in France, but also learn from the experience of the mother, and even better – from her grandmother. But we have one thing in common, which can help to learn French cuisine – prepared with a soul, and not just measuring out grams and milliliters, putting a piece of yourself, your taste and imagination into every dish. It is necessary not only to have time to prepare a meal, but also to apply it. Perhaps start introduction to French cuisine with simple but very tasty snacks and dessert. And to each of the dishes sounded French notes, turn on the music – anything from “Umbrellas of Cherbourg”.

Spicy grilled prawns (4 servings)


12 large prawns (no goals)
12 very thin slices of bacon (ventrèche)
1/4 tsp coriander
1/4 tsp cardamom
1/4 tsp paprika
1/3 Art. mayonnaise (homemade)
3. l. coconut milk

Shrimp peeled, leaving tails. Wrap each thin (up to transparency), a slice of bacon, securing with a toothpick. Mix mayonnaise and coconut milk, cool. Mix all the spices and sprinkle shrimp. Sauté shrimp in olive oil on each side for 2 minutes. Serve immediately with the sauce.

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You can cook the shrimp in another recipe.


1 kg of shrimp
1/2 tea spoon of pepper
1/2 tsp cumin
1/2 tsp turmeric
2 cloves garlic
1/2 tsp ginger powder
2 tablespoons soy sauce
for the sauce

1 tsp paprika
1 clove of garlic
150 ml mayonnaise (homemade)

Mix the chilli, cumin, turmeric, garlic, ginger and soy sauce and marinate shrimp for at least 15 minutes. Not washing seasonings, strung on wooden skewers and fry on the grill or in a frying pan in a little olive oil on both sides. Serve on lettuce with sauce.

Fried calamari rings (4 servings)

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1 kg of squid (prepared carcass)
3 cloves garlic
Olive oil for frying
salt to taste

Cut the squid rings up to 5 mm thick and marinate in olive oil with garlic (garlic, crushed and mixed with oil). Remove the garlic from the rings, each dipped in flour and fry in hot oil. Put on a paper towel to remove excess fat and serve with lemon slices.

Chocolate Cherry Clafoutis

200g cherries, pitted
150 g of dark chocolate
75 g flour
70g sugar
20 g butter
3 eggs
200ml milk
100 ml whipping cream
1 packet of vanilla sugar

Preheat oven to 180 degrees and prepare a baking dish with high sides – vystelit paper and grease. Put a cherry in shape. Beat the eggs with sugar, carefully add the flour and pour a thin stream of milk, continuing to stir. Add the melted butter and chocolate, broken into small pieces. Pour the mixture of cherries and bake for about 25 minutes. Serve warm, garnished with whipped cream with vanilla sugar.

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I think having mastered these simple recipes, you will not keep to the more detailed acquaintance with French cuisine and overpower the more complex its masterpieces.

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