Like any other, French cuisine is conventionally divided into folk-peasant and refined-aristocratic. However, the phrase “French cuisine” is associated exclusively with the sophistication of culinary art, as well as with the delicate and delicate taste of dishes. And this makes sense. After all, thanks to the efforts of local chefs, the first McDonald's restaurant appeared in France in 1983!
The French are happy to use any vegetables and herbs in cooking. Dairy products are mainly represented by cheeses, and olive oil and butter are used as fat (depending on the region). In coastal areas, seafood is traditionally preferred, in continental areas - pork and game (at least they were once preferred). Frog legs are a delicacy that is consumed very, very rarely by ordinary French people.
Separately, it should be said about wine and sauces, which are an integral part of the menu of any native French family. Moreover, wines are often not just drunk, but used in the preparation of all kinds of dishes, boiled down and completely exhausted during the cooking process. After all, the main thing is not the degree, but the taste, flavor and aroma!
In this collection, our chefs share recipes for French cuisine with photographs and step-by-step cooking instructions. Bon appetit!
French cuisine is not just a list of dishes prepared by local chefs. The concept of “French cuisine” has long become a stable expression, meaning delicate taste, subtle style and sophistication of culinary art. Listing the names of French dishes alone will take more than one page. After reading the photos of French cuisine and descriptions of the most popular ones, you will understand what French chic and the aerobatics of French cooking are.
National cuisine of France with photos: dishes of the Loire Valley
In terms of the number of wine styles, the Loire Valley is the most diverse wine region in France: here you will find standard sauvignon blanc and chenin blanc in all forms from sparkling to sweet, and roses known since the time of the Musketeers, and “oyster” Muscadet, various cremant, red from pinot noir and cabernet franc. Anything grows on the Loire. The region has the status of "Garden of France".
Traditional French dishes of the Lower Loire Valley (closer to the ocean) are seafood and sea fish (eel, flounder, alosa). The Upper Loire is rich in freshwater fish (pike, pike perch, carp). But both fish are most often prepared with beurre blanc sauce - butter with white wine, shallots and vinegar. A French dish like foie gras has its own appellation in the Loire Valley (foie gras de Mezenc). The forests are rich in mushrooms, and white (cepes) and chanterelles (chanterelles) are used in the cuisine. The Loire supplies 80% of all French lentils. Lentils are the first French vegetable to receive an appellation (Lentille verte du Puy): it is located in the Haute-Loire. Tours has a sweet specialty - Tours nougat (nougat de Tours) - a pie made of candied fruit on an apple “crust”.
The traditional cuisine of France received from the Haute-Loire a number of classic recipes of French gastronomy.
Rillettes (rillettes), which Rabelais and Balzac declared their love for, are stewed pork drenched in rendered fat.
Rillon (rillon)- Pork cracklings are very popular throughout France.
Tarte Tatin (tarte tatin)- the famous apple pie with caramel comes from the Loire.
Pay attention to the photo: French cuisine includes a huge amount of vegetables, herbs and fruits:
Asparagus from Vy-neuil-Saint-Claude, grown near the famous Chateau de Chambord.
Guignolet cherry, the liqueur of the same name is made from it.
Belle-Angevine pear- “beautiful anjou”, the famous dessert is prepared from it - pears in red wine.
Trufia (truffiat)- potato casserole with herbs.
Bardatt (bardatte)- cabbage rolls with hare or rabbit meat, borrowed from the Bretons, poached in white Loire wine.
Nantes valerianella (mache nantais)- a type of green lettuce controlled by origin (IGP, Indication Geographique Ptotegee).
Champignon (champignon) grown all year round in tuff grottoes. In the vicinity of Saumur, 800 km of underground galleries are occupied by mushroom plantations.
Laura cheeses
Loire cheeses - delicate Chabichoux, Sel-sur-Cher, Crotten de Chavignolles, Saint-Maur made from goat's milk - are very popular and widely exported. But there are also lesser known ones:
Goat Valencay pyramid-shaped, cow Feuille de Dreux, wrapped in grape leaves.
Olivet bleu- cow cheese with blue mold in sycamore leaves.
Couhe-Verac- a square goat with a slightly nutty flavor, wrapped in sycamore or chestnut leaves.
Popular French dishes of the Rhone Valley
The main city of the Rhone Valley, Lyon is the culinary mecca of France.
In addition to the greatest French chef of the 20th century, Paul Bocuse, dozens of other owners of many Michelin stars create here. But it’s not just that: in Lyon everything is imbued with the spirit of gluttony, and the quality of products is elevated to a cult. Proverbs like “don’t push yourself at work, but try your best at the desk” are an integral part of the worldview.
Popular French dishes from the Rhone Valley are as varied as the wines. From the south this classic French cuisine is Provençal, from the north it is Lyonnais with a clear influence of Burgundy.
Grattons and sausages (grattons et saucisson)- typical Lyon appetizer: pork by-products and sliced various sausages.
Jesus de Lyon (Jesus de Lyon)- a large sausage weighing up to 0.5 kg, made exclusively from pork meat and lard.
Servel de Canu(cervelle de canut)- Lyon appetizer: cottage cheese, herbs, shallots, salt, pepper, olive oil, vinegar.
Chicken Celestine (le poulet Celestine)- chicken sauté with mushrooms and tomatoes, flambéed in cognac or white wine.
Pigeon breasts in red wine(blancs de Pigeon au rouge).
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Duck dodin (dodine de canard a l'ancienne)- duck stuffed with foie gras, pistachios and truffles.
Avignon ext (daube avignonnaise)- beef in red wine sauce.
Trout Vaucluse style (true a la vauclusienne)- trout fillet in white wine. As you can see in the photo, this French dish is prepared with mushrooms or truffles.
Royal hare (lievre a la royale)- stewed with truffles and blood.
Bich sos grand veneur (biche sauce grand veneur)- venison with royal hunting sauce (another name is “Chief Jägermeister”).
The main products of the national cuisine of France in this region are black bull meat and black truffles.
Meat of black Camargue bulls (Taureau de Camargue AOC) Its taste is close to that of game. The herds graze in the wild, the main regulation is that each bull must have at least 1.5 hectares.
Rice from the Camargue IGP- 3/4 of France's rice is produced in the Rhone delta.
Salt from the Camargue, the “salt flower” of the Camargue (fleur de sel) is a delicious salt, and it comes in cute jars with a cork lid.
Without black truffle(la truffe noire) It’s hard to imagine Rhone cuisine; it’s brought to the town of Saint-Paul-Trois-Chateau from the entire eastern part of the valley, and chefs come here for it.
Cheeses of the Rhone Valley
Traditional French cuisine cultivated in the Rhône Valley are cheeses:
Saint Marcelin(Saint Marcellin)- delicate creamy soft cheese made from cow's milk, small rounds up to 80 g.
Bleu du Vercors-Sassenage (Bleu du Vercors-Sassenage AOP)- blue cheese made from cow's milk, made into rather heavy heads.
Rigotte de Condrieu (Rigotte de Condrieu AOP)- soft, unpressed cheese made from fresh goat milk with a light aroma of honey and acacia; aging for two weeks makes it sharper.
Picodon (Picodon AOP)- soft goat cheese of the Rhone Valley, round 40-60 g, 2-4 weeks of ripening.
Tomme d'Arles (Tomme d'Arles)- soft cheese made from sheep's milk.
Traditional Provencal cuisine of France
Provençal cuisine in France has a distinctly Mediterranean character. It is distinguished from the culinary traditions of other regions of France by the relative lack of sophistication of the recipes and the proximity to the primary qualities of the product. National French dishes prepared in Provence are replete with olives, olive oil, garlic and a whole variety of herbs, which gives them a special southern charisma.
In the depths of Provence there is more lamb, beef, and game, and on the coast - fresh fish. In Nice, the influence of Northern Italian cuisine is noticeable, in Marseille - Arabic.
Land mine(fougasse)- in Provencal bakeries you can find dozens of types of bread for almost every dish; one of them is fougasse, flavored with olive oil, similar to Italian focaccia.
Tapenade (tapenade)- a paste made from black olives, desalted anchovies and capers, which is spread on bread or toast.
Salad nicoise(salade nigoise)- green beans, cucumbers, tomatoes, peppers, anchovies, hard-boiled eggs, olives, olive oil, garlic, basil.
Mesclun(mesclun)- dandelion leaves, chicory, Mediterranean herbs.
Gran aioli (grand aiioli)- carrots, potatoes, green beans, boiled fish and boiled eggs with aioli sauce (garlic and olive oil).
Ratatouille (ratatouille)- as Joël Robuchon says, the secret of a good ratatouille is to cook all the vegetables separately, so that each tastes distinctly: zucchini, eggplant, tomatoes, peppers, onions, garlic and Provençal herbs.
Bouillabaisse(bouillabaisse)- the best season for this thick fish soup is May-August, when the sea has all the fresh fish it needs: striped lionfish, sea dragons, devils, roosters and eels, Saint-Pierres, whiting, sea bream, etc. Seafood in bouillabaisse is a departure from the classics.
Pie-e-pake(pieds et paquets)- the main ingredients are legs of lamb and sheep stomach.
Dob in Provençal (dube provengale)- beef, lamb or wild boar meat is marinated in red wine with carrots, garlic and Provençal herbs, then stewed for a long time over low heat.
Calissons (calisson d'Aix)- Aix's sweet specialty; The classic recipe contains equal parts melon puree, almonds and sugar. Today, along with melon, all fruit and berry varieties are used. The most unusual calissons are with olives and dried tomatoes.
Traditional French cuisine is prepared from exquisite products:
Asparagus from Lori (Asperge verte de Lauris)- between Cavaillon and Laurie, 12% of French asparagus is grown under black film. The film contains the secret of the early ripening and elegant taste of asparagus.
Black truffle- northeast Provence is the main truffle place in France. However, truffles are hunted throughout Provence, and owners of large estates allocate part of the forest for “mushroom plots”: truffles begin to appear when there is a lot of water and sun.
Cavaillon melons- in Cavaillon they take cantaloupes seriously; they can earn you a Michelin star.
Nicoise courgette (Courgettes nigoise)- a thin, long zucchini with an indescribably delicate and fresh taste.
Banon (Banon AOC)- soft goat cheese wrapped in chestnut leaves, which give it a special piquancy, and tied with ribbons of palm leaves. Good with fig marmalade and white wines from Provence.
Provençal(Provencal) herbs - thyme, marjoram, rosemary, sage, basil. It all goes into stews, salads, soups and baked goods, or simply sprinkles generously on fish, poultry or grilled meats.
Olive oil(Huile d'olive de Provence AOC)- Provence is unthinkable without olive trees (Van Gogh painted them endlessly in Saint-Rémy-de-Provence), and Provencal cuisine is unthinkable without olive oil. Since 2007, the AOC has regulated varieties and production methods.
Sisteron lamb (Agneau de Sisteron IGP)- the lamb is raised on mother's milk for two months, then another 1-3 months on grass, hay and grains. An excellent pairing for a red bandol.
Lavender honey (Miel de Provence IGP)- any Provençal honey is protected by a quality mark; lavender honey has a special creamy texture and delicacy.
And bati de volai - chicken giblets.
Agno de le percille - roasted lamb with parsley.
Aioli is a garlic paste ground with olive oil, similar to mayonnaise.
A la creole - any dish with a side dish of rice
A la nicoise - any dish prepared with tomatoes, garlic, zucchini, sometimes also potatoes, green beans, olives, capers and anchovies.
A la prentanière - any dish with a side dish of various vegetables.
A la Provencal - any dish with tomatoes, garlic, olives and eggplants.
A la financière - any dish with a side dish of mushrooms and olives.
A la flamande - any dish with cabbage, carrots, turnips, bacon, potatoes and sausage.
A la florentine - any dish (most often eggs or fish) with a side dish of spinach and cheese.
A la forestiere - any dish with a side dish of mushrooms, bacon and sliced potatoes.
Alumet - potatoes cut into sticks.
Amandine – anything cooked with almonds (often referring to fish fillets).
Au border - a dish with a side dish in the form of a rim (usually potatoes).
Andive in Normandy - chicory in cream.
Andouille is a sausage made from tripe and pork innards.
An krut - anything baked in dough with a crust.
An papilot is something baked in parchment or oiled paper.
Entrecote - literally: "between the ribs." Beef meat cut between two ribs, usually fried.
Entrecote marchand de vin - entrecote in red wine with onions.
Ariko - beans.
Ariko ver a la maitre d' - green beans mashed with butter, parsley and lemon juice
Arico ver saute o bur - fresh green beans in boiling butter.
Artichote a la vinaigrette is a sauce made from artichokes, vegetable oil and vinegar.
Asperge mornay - asparagus in a thick cheese sauce.
Asperge mousseline - asparagus in a sauce of egg yolks, lemon juice and whipped cream.
Baba o ryum is a cake soaked in rum after baking.
Baguette is an elongated French bread (a thin, elongated loaf).
Ballotin is a sliced roll of meat, fish or poultry.
Banana a Chantilly cream - bananas with whipped cream.
Bar-le-Duc - canned currants.
Belon - French shrimp.
Berre à la maitre d'hôtel - melted butter with parsley, salt, pepper and lemon juice. Served with meat, fish and vegetables.
Boeuf a la mode is a pre-fried beef stew in red wine.
Boeuf Bourguignon is the same Burgundy dish with onions and mushrooms.
Beef Miroton - beef stewed in onion sauce.
Beef roti - roast beef.
Billybi - creamy mussel soup.
Blanquette dagno al yancienne - stewed lamb with cream, onions and potatoes.
Blanquette de veau - stewed veal in white sauce.
Bon femme - bacon with onions, potatoes in a thick brown sauce.
Bouillabaisse is a famous Provençal dish of fish stewed with garlic, parsley, pepper, vegetable oil and tomatoes, with the addition of various ingredients according to the individual taste of the chef.
Bourgeois - anything cooked with carrots and onions.
Brioche is a round bun made from a special yeast dough called brioche.
Brioche de foie gras is a brioche dough pie filled with goose liver.
Brochette is something cooked on a spit.
Bush - Swiss pastry filled with cream or jelly
Bush de noel - Christmas cupcake.
Vel-o-van is a pie with a variety of fillings and brown or white sauce.
Vinaigrette is a sauce made from vegetable oil and vinegar, seasoned with salt, pepper and herbs. This sauce is often served with asparagus or stewed fish, as well as other dishes.
Vichyssoise - puree soup with potatoes and leeks in chicken broth, served cold.
Voliay - chicken, hen, bird.
Galantine is deboned turkey, duck or chicken, stuffed with sausage, cooked in a thickened wine broth. Usually served as a jellied dish
Garbyur is a thick peasant soup with cabbage.
Florentine-style gateau de crepe - puff pancakes with spinach in cheese sauce.
Gateau de crepe a la Normandie - flaky pancakes with apple slices and pasta.
Gigo dagno - leg of lamb.
Glas tu perfume is ice cream with various flavors.
Gratin dauphinois is a baked potato with a crust.
Grenobleuise gratin - baked potatoes with capers, melted butter and lemon.
Provencal style grenouille - frog legs in garlic butter sauce.
Darn de somont - thick slices of salmon.
Delis - something especially tasty (in France it refers to flour dishes, in the USA - to any).
Dob - stewed pieces of meat with vegetables.
Dusel - minced mushroom mixed with butter and vegetable oil, onion, wine and parsley.
Jambon Bayonnaise is a smoked ham produced near the town of Bayonne in the Pyrenees.
Jardiniere is a side dish of fresh vegetables for fried meat or poultry. Vegetables can be boiled and surround the meat.
Julienne - meat or vegetables cut into small strips.
Canape - a dried slice of bread, can be covered with various pastes. Used as a snack.
Canar al orange - duck in orange sauce.
Carbonade a la flemand - beef cooked with beer.
Kar dagno o herb - lamb side with various herbs.
Cassoulet is a pork and white bean stew with the addition of pork or duck. Toulouse cassoulet - stewed lamb, pork sausage or poultry with beans.
Iced coffee is iced coffee with whipped cream on top.
Ke-d-lobster - lobster tails.
Quesnel - quenelles (fish or meat dumplings).
Quiche Laurent is a special cake made from eggs, cream, cheese and bacon.
Kok-o-veen - chicken in wine sauce with mushrooms, garlic, onions and slices of pork.
Coquille Saint-Jacques in Parisian style - escalope with mushrooms in white sauce.
Confit dua - goose in its own fat.
Consommé is meat prepared in a special way.
Grilled côte de boeuf - beef ribs on the grill.
Cream caramel - cream with the addition of burnt sugar.
Chantilly cream - whipped cream.
Crepe de lobster - pancakes with lobster.
Crepe suzette - thin pancakes with Curacao liqueur and tangerine juice added to the dough.
Croque madame - grilled chicken and cheese sandwich.
Croque Monsieur is a fried sandwich with ham and cheese.
Croissant is a crescent-shaped bun made from puff pastry or yeast dough. Served for breakfast.
Krustad - puff pastry shells
Crude - raw vegetables as a snack.
Coulibyac de somon de crure - salmon, rice, mushrooms baked in a rectangular dough shell
Cup de fruit frais - a bowl of fresh fruit.
Chicken broth is a broth in which meat, fish and vegetables were cooked, seasoned with various spices.
Cuis de grenouille - frog legs.
Langoustines are small lobsters.
Letu breze is a pre-fried braised lettuce, usually Boston lettuce.
Lyonnaise is any dish prepared with onions, which grow in abundance in the Lyon region of France.
Madrilen - clear soup with tomatoes, served cold.
Mackero o vin blanc - mackerel in white wine
Margery - mussels in white wine, this dish is often used as a side dish for flounder fillet.
Maron glace - candied chestnuts.
Macedouane is a fruit salad made from chopped vegetables or fruits.
A medallion is any dish in the shape of an oval or circle.
Meuniere is fish rolled in flour and fried in butter, seasoned with a sauce of lemon juice, parsley and melted butter.
Meringue glace is whipped baked egg whites, usually served with ice cream.
Miropois - chopped vegetables stewed in butter.
Moule a la mariniere - mussels cooked in broth with melted butter
Mousse is a light, airy dish made from cream and eggs; it can also be made from fish, chicken, etc. or fruit and chocolate; served hot or cold
Nuset de chevreuil is venison cut into oval or round slices.
Aubergine a la Nicoise - eggplant with garlic and tomatoes. O gratin - any dish sprinkled with breadcrumbs and grated cheese, most often Parmesan
Lobster al American - lobster fried in vegetable oil with onions and tomatoes.
Lobster Newburg - pieces of lobster in a brandy and fish sauce. Lobster sauté - pieces of lobster stewed in butter with the addition of herbs.
Omelette o fin erb - omelette with parsley, tarragon and garlic. Omelette bon femme - omelette with onions and bacon.
Provençal omelette - omelette with garlic, tomatoes, onions and olives.
O sang - with blood (about meat)
Paillard de boeuf is a thin steak.
Pate - dough, baked goods; also refers to meat and fish baked in dough.
Pate maison is a dish made from dough or in dough, typical for a given restaurant.
Popit de sol - stewed flounder slices rolled into tubes.
Paisan is a peasant-style dish with vegetables and bacon.
Persilyad – chopped parsley, usually mixed with garlic
Petite marmite - stewed vegetables in a pot with meat broth, chicken and marrow bones.
Piperade - omelette with ham, peppers, tomatoes, garlic and onions
Plateau de fromages - an assortment of different types of cheeses.
Pomme de terre duchess - mashed potatoes with butter and pepper Can be used as a side dish
Pom de terre al-uille - potato salad with vegetable oil and vinegar sauce
Potage claire - soup broth.
Pot-a-fu (pot-a-fe) is a French version of a stewed second course.
Profiteroles are eclair cakes filled with ice cream, cream or some kind of fruit puree.
Puree de pomme de terre à lay - potato shore with garlic.
Poule-a-pot - stewed chicken with vegetables.
Poulet Chasseur - chicken with mushrooms, shallots, tomatoes in white wine. Literally: "hunter's chicken."
Poulet en cocotte - chicken baked in a pan.
Pule roti al tarragon - fried chicken with tarragon.
Pois a la française - peas stewed with lettuce and onions
Poitrin de Vaux - veal brisket.
Rabel de lapin - a hare's saddle.
Stew is a dish of meat, poultry or fish, cut into small pieces and fried. Can be served with or without a side dish. A widespread lamb stew is called navaren.
Raclette - hot melted cheese with baked potatoes (a Swiss dish).
Risot - rice baked in chicken fat
Rissolo - baked or fried meat pie
Rognon de veau - veal kidneys.
Rossini - any dish garnished with truffles.
Sabayon is a dessert dish made from beaten eggs, sugar and wine.
Savarin is a ring-shaped cake or pastry soaked in liqueur syrup; can be served hot or cold.
Salade de creçon is a salad made from watercress (an edible plant).
Salade nicoise - a salad of potatoes, beans with vegetable oil and vinegar, olives, capers, anchovies and tomatoes.
Sep Farsi - mushroom filling.
Sausisson is a large sliced sausage.
Saute is any dish cooked in boiling butter or other fat.
Sauce a la diable - a spicy sauce made from white wine, vinegar, onions, peppers, etc.
Sauce béarnaise is a thick sauce made from various types of onions, tarragon, thyme, bay leaves, vinegar, white wine and egg yolks. Often served with meat and fish.
Béchamel sauce is a sauce made from milk, butter and flour.
Bigarad sauce - consists of duck fat, orange and lemon juice, Curacao liqueur. Served with young duck.
Bordelaise sauce is a brown sauce made from wine and bone marrow.
Vincent sauce is prepared from mayonnaise, various herbs and hard-boiled chicken yolk.
Ver sauce is a sauce made from mayonnaise, spinach, tarragon and other herbs.
Dijonnaise sauce is made from egg yolks, Dijon mustard, salt, pepper, vegetable oil and lemon juice. Has the consistency of mayonnaise.
Dugler sauce - made from wine, tomatoes, cream, etc. Served with fish.
Sauce au capre is a sauce made from capers, often served with lamb.
Sauce o Madeira - sauce with Madeira wine
Marchand de vin sauce is a brown sauce with butter and red wine.
Mornay sauce is a sauce with cream and cheese.
Nantua sauce is a shrimp sauce.
Normandy sauce is an oyster sauce served with flounder fillet.
Olandez sauce - hot sauce made from egg yolks and butter, served with vegetables and fish
Sauce robert - onion sauce with white wine and mustard, served with roast pork dishes.
Soubise sauce is a sauce made from cream and onions.
Stique au poivre - steak with ground pepper.
Stick tartar - raw minced meat with salt, pepper and raw egg yolk, garnished with capers, onions and parsley.
Soup au pistou is a vegetable soup with garlic, basil and cheese, especially widespread on the French Riviera.
Soufflé is any dish prepared from mashed ingredients with the addition of egg yolks, beaten whites, vegetables, fish, fruits, nuts, etc.
Suprem de voile a blanc - chicken breast in butter and wine with white sauce.
This is young salmon.
Terrine is baked minced meat, fish or poultry served cold.
Tournedos are thin fried slices from the middle of a beef fillet.
Tournedos Rossini are the same slices, cooked in boiling butter on toasted bread and topped with sauce.
Trip de la mode de treasure - veal tripe and legs with vegetables in cider
Truffle - truffles (mushrooms).
Turbot poche holandaise - halibut in egg sauce.
Ouazo san tag - meatloaf with filling.
Fayette de fru-de-mer - baked goods with shellfish.
Fayette de lobster - same with lobster.
Fayette de rice de veau - sweet pastries.
Filet de boeuf-en-croute is beef fillet baked in pastry.
Filet mignon is a small piece of beef fillet for frying.
Flambé is any dish served in the flame of liqueur.
Fondue bourguignon is small pieces of beef cooked in boiling vegetable oil. The dish is served with various sauces.
Frez-o-liqueur - sugared strawberries with various liqueurs.
Chantilly cutter - strawberries with whipped cream.
Fricassee - meat with spices and vegetables in a thick sauce. Most often made from veal and poultry.
Fromage rale - grated cheese.
Frut-de-mer are edible sea animals.
Foie de volley en brochette - chicken liver, mushrooms and bacon on a skewer.
Foie gras - goose or duck liver.
Foie gras in Toulouse and Strasbourg style is prepared from liver, which weighs one and a half kilograms.
Farsi champignon - mushroom filling.
Chanterel is a common type of mushroom in France.
Chateaubriand - thick steak on the roaster with a side dish of potatoes and béarnaise sauce.
Chaudefroy is a white sauce based on aspic.
Choucroute garni - ham, bacon and sausage baked with sauerkraut.
Epinar au beurre noisette - spinach in melted butter.
Escalope - meat cut into slices, usually fried in butter, usually served two pieces per serving.
Escargot Bourguignon - snails baked in shells. Served with garlic butter.
Escargot a la Bourguignon is a Burgundy snail known for its juiciness.
Ef en jelly - hard-boiled eggs in aspic.
Ef argenteuil - omelette with asparagus.
Eff benedictine - eggs with salted cod in white sauce. In New York restaurants under this name, ham and eggs are served in a hot plate with olandez sauce and truffle slices.
Ef a la russe - hard-boiled eggs with mayonnaise, onions and a small amount of Tobasco.
Real French dishes can appear on the table of every housewife. There is no need to order delivery from a restaurant, because you can easily prepare them at home yourself. Delicious treats will surely please everyone at home and amaze your guests.
The cuisine of the country under discussion has its own unique characteristics and differences. Its traditions have been formed over several centuries by the best French chefs.
- Among other national cuisines, France is distinguished by the addition of alcoholic beverages to a variety of treats. Most often this is high-quality red and white wine. Fish, meat, and seafood are marinated and simmered in these drinks. They are also added to desserts. In addition to wines, cognac and Calvados are used.
- Another integral part of French cuisine is the abundance of original spices. Chefs from France prefer fresh herbs rather than ground seasonings. Added spices are removed from the bowl of the treat only immediately before it is served.
- The cuisine under discussion also became famous for its abundance of sauces. In French restaurants you can often find treats with original ingredients, the recipes of which are kept in the strictest confidence by the chefs.
- Much attention is paid to meat in the menu. Among culinary specialists, six stages of its roasting are known at once. The first of them offers to try meat fried for just a couple of minutes. It is served on a hot porcelain plate with original sauces. The last one is thoroughly fried ruddy meat pieces.
If we talk about original treats, they are prepared from snails, oysters, and frog legs. It is these dishes that have made French cuisine famous throughout the world.
Popular meat in French - history of the dish
Historians suggest that the casserole became the ancestor of the modern French meat recipe. It was prepared by chefs in France from veal, potatoes, onions and mushrooms. The obligatory treat included white Bechamel sauce and a large amount of cheese.
This delicacy was treated to the favorite of Empress Catherine, Count Orlov. He was very impressed with the dish and brought its recipe to Russia.
In Soviet times, when most products were in short supply, housewives greatly changed the recipe for a popular treat, adapting it to modern realities. A large amount of potatoes appeared in it, but meat, on the contrary, became less. Instead of veal, they began to use pork and even chicken. And Bechamel replaced regular mayonnaise.
The best national French dishes
Of the variety of national recipes in France, the following are especially popular among gourmets:
- Dessert “Creme Brulee”. This is the most delicate custard covered with a crispy caramel crust. Served in portions.
- "Kok-o-wen." This is a rooster marinated and baked in dry red wine. The bird is simmered for a long time with garlic and vegetables, after which it is served.
- "Escargot." These are freshly caught snails prepared in a special way. They are served directly in their shells with butter and garlic.
- Soufflé "Grand Marnier". A stunning dessert made from thoroughly beaten egg whites. Cognac liqueur is added to the delicacy.
- Blood sausage. Despite the fact that the name of this dish does not sound very appetizing, it turns out very tasty. The treat is prepared from pork blood and served with plenty of fresh herbs.
- "Riet." This is a salted pork pate. Prepared from steamed tenderloin with the addition of many spices. Served with crackers or fresh bread.
- "Cneuix de brochet." This dish is reminiscent of the usual dumplings. True, it is prepared from completely different ingredients. The recipe includes pike, butter, breadcrumbs and lobster sauce.
- Macaron cakes. It's a treat with their crunchy, crumbly almond pastry. Complemented with various gentle creams.
The most famous recipes
In addition to national dishes, which are served exclusively in French restaurants, the cuisine under discussion also contains recipes that have spread throughout the world. Even ordinary housewives prepare them in their kitchens.
- First of all, this is “Cassoulet”. The treat is a thick bean-based stew. It is prepared with various types of meat (depending on the region), but most often - rabbit or duck. A large amount of fresh herbs is also added to the stew.
- Also on the list is Ratatouille. This is a French stew that does not contain any meat products. It is prepared from fresh ripe tomatoes, eggplants, zucchini, and sweet onions.
- Quiche is a savory pie with numerous fillings. In Russia it is even prepared with sausage or offal. But according to original French recipes, bacon, egg, and cheese are added to the pie.
Gourmet menu from France
The first French meal traditionally begins with filled croissants, accompanied by your favorite hot drink. Less often - with yogurt and cheese toast. For lunch, soup (broth or cream soup) is served, as well as fish/meat with a vegetable side dish. Dinner includes salads, sweet pastries, and various types of cheese.
Salads on French menus are often even the main dish. This is not at all surprising, because they contain seafood, meat products, and sometimes even pasta, which makes them very filling.
Main dishes of French cuisine
It’s worth starting a conversation about French cuisine with the main hearty and original treats that are often served for lunch.
Baked Ratatouille
Ingredients:
- eggplant – 1 pc.;
- sweet pepper – 1 pc.;
- onion – 1 pc.;
- young zucchini – 2 pcs.;
- tomatoes – 2 pcs.;
- garlic – 3 – 4 cloves;
- olive oil – 5 dessert spoons;
- salt and pepper mixture.
Preparation:
- Wash all main ingredients and dry. Those that require cleaning - remove the skin and seeds.
- Set the tomatoes aside. Mix the remaining vegetables in a common bowl. Sprinkle with salt and pepper mixture. Drizzle oil over olives.
- Preheat the oven to 230 degrees.
- Place the vegetable mixture on a high baking sheet.
- After 15 - 17 minutes of cooking at the above temperature, mix everything. Distribute tomatoes on top.
Cook for another half hour. Serve with fresh flatbreads. You can complement the dish with boiled potatoes.
Cauliflower gratin
Ingredients:
- cauliflower inflorescences – 1 kg;
- butter fat – 70 g;
- milk - half a liter;
- cheese – 150 – 170 g;
- breadcrumbs – 1/3 cup;
- flour – 40 g;
- nutmeg and salt.
Preparation:
- Divide the cabbage head into florets. Soak the resulting “umbrellas” for 7 – 10 minutes in water with a little salt. Rinse.
- Boil fresh water in a saucepan. For 2 liters, add 2.5 dessert spoons of table salt and throw in the “umbrellas”. Cook for 3 – 4 minutes after boiling.
- Pour cold water over the cabbage to stop the cooking process. Dry.
- Warm up the milk. But don't boil.
- Separately, melt the butter (50 g). Add flour and fry until a characteristic aroma appears.
- Pour in milk. It is better to stir everything with a whisk to prevent lumps from appearing.
- After boiling, simmer the sauce until thickened. Then add most of the chopped cheese, salt and nutmeg to it.
- Pour some of the sauce into an oven-safe dish and place the vegetables on it.
- Cover them with the remaining milk mixture and cheese. Sprinkle with breadcrumbs.
- Distribute the remaining fat pieces on top.
Bake the dish at 175 degrees for 25 - 27 minutes.
First course recipes
There are several traditional French soups. Prominent among them are onion and “Dubbari”.
Onion soup
Ingredients:
- onion – 1 kilo;
- butter fat – 3 tbsp. l.;
- broth (vegetable/chicken) – 1 l;
- salt pepper;
- cheese and baguette.
Preparation:
- The ideal vegetable for such a treat is a sweetish one. It needs to be chopped into strips and fried in oil for at least 17 - 20 minutes. It is important to use dishes with a thick bottom for this.
- Pour the selected broth over the already golden onions. First it will take 1 glass, then it needs to be completely evaporated.
- Pour in the remaining liquid and cook the treat until medium thick.
- Add salt and pepper.
Serve with slices of toasted baguette topped with grated cheese.
Dubbari puree soup
Ingredients:
- cauliflower – 1 small head;
- chicken broth – 1.3 l;
- green onions - 4 feathers;
- heavy cream – ½ tbsp.;
- butter – 60 g;
- flour – 50 g;
- chicken egg yolks – 2 pcs.;
- salt.
Preparation:
- Finely chop the onion. Simmer in melted butter until softened.
- Add flour and boil it over low heat. At the same time, it should not darken much.
- Pour in all the broth in small portions. After each new infusion, grind the components with a spatula.
- Add vegetable florets. Cook for 35 – 40 minutes.
- Blend the dish with a blender.
- Combine the yolks with very heavy and lightly whipped cream.
- Add mixture to soup.
Serve the treat immediately before it becomes foamy.
Simple and quick French dishes
Such simple dishes are suitable for breakfast, dinner, and a snack.
Salad "Nicoise"
Ingredients:
- tuna – 100 g;
- egg – 2 pcs.;
- tomatoes – ½ pcs.;
- green beans – 1 handful;
- assorted salad – 1 bunch;
- mustard – 1 teaspoon;
- lemon juice – 2 teaspoons;
- anchovies – 2 fillets;
- honey – 1 teaspoon;
- olive oil – 2 tsp. spoons;
- salt.
Preparation:
- Cut the tuna into small pieces, add salt and fry until cooked.
- Cook the beans for 3 minutes.
- Cook the first hard-boiled egg, cut into slices.
- Cut the tomato into large pieces.
- Boil the second egg soft-boiled. Grind it with all the other stated ingredients.
- Beat the anchovies in a blender first.
- Whisk the sauce until smooth. Add salt.
Place assorted lettuce leaves on a plate. Distribute fish, beans, tomatoes, and egg pieces on top. Pour sauce over everything.
Brizol
Ingredients:
- eggs – 2 whole + white;
- minced meat – 150 – 170 g;
- salt, coriander, paprika;
- mayonnaise – 1/3 cup;
- garlic – 1 clove;
- cucumber – ½ fruit;
- tomato – ½ fruit;
- parsley - 3 sprigs.
Preparation:
- Cut vegetables and herbs as desired.
- For the sauce, combine mashed garlic with mayonnaise.
- Mix the minced meat with protein, salt, and spices. Good hit.
- Cover it with film and roll it into a flat cake.
- Separately, beat the whole eggs and pour them into a frying pan with oil.
- Place the meat patty on top.
- After 3 - 4 minutes, carefully turn over.
- After another 3 - 4 minutes, remove the brizol from the heat. Coat the resulting flatbread with sauce. Add vegetables. Add salt.
Cover the filling with the other half of the base. Serve the appetizer hot.
Ingredients:
- beef roast beef – 1 kilo;
- olive oil – 1 tbsp. l.;
- dry red wine – 2 tbsp.;
- salt, spices, rosemary - to taste.
Preparation:
- Trim excess fat from meat. Pour wine over it, add rosemary to the bowl. Leave the beef like this for at least 2 hours. Or better yet, for the whole night.
- In the morning, dry the meat, rub with olive oil, salt and spices.
- Place the workpiece in a bag for baking in the microwave. You can also use regular plastic, the ends of which are glued together with a vacuumizer.
- Remove all air from the bag. Close it tightly. You can additionally cover it with film.
- Place the meat in the bag in a pan filled with water. Press down with a weight on top.
- In this form, keep the beef in the oven for 3.5 hours at 80 degrees.
- Remove the almost finished meat from the bag and fry in a frying pan until the desired degree of browning. You can add salt and pepper.
It’s delicious to try this beef both hot and cold.
Julienne with porcini mushrooms
Ingredients:
- boiled porcini mushrooms – 100 g;
- fried chicken – 100 – 120 g;
- cream – ½ tbsp.;
- onion – 1 head;
- shredded cheese;
- salt pepper.
Preparation:
- Remove chicken from bones. Cut into small pieces.
- Fry small onion cubes with pre-boiled porcini mushrooms until golden brown. Mix with chicken.
- Sprinkle with salt and pepper. Pour in cream. Simmer for 8 – 9 minutes.
- Pour the mixture into cocotte makers and cover with cheese. Its quantity can be adjusted to your liking.
- Bake for a little less than half an hour in the oven at 190 degrees.
Traditional French cuisine is based on simple products from which complex dishes are created. Shrimp and lobsters, a variety of fish, many meat dishes, vegetables. And, of course, magnificent French cheeses, from the famous Roquefort and Camembert to goat cheeses from the villages of Languedoc.
It is impossible not to mention such famous French dishes as frog legs and snails. It’s simply impossible to imagine the country’s original cuisine without them. And of course, the main drink of France was and is wine. Or rather, wines, in all their multi-colored palette.
National dishes of French cuisine
Croissant. It was from France that this crispy pastry with a variety of fillings came to us. For the French, coffee with a croissant is a traditional breakfast.
Frog legs. Not everyone decides to try this original French delicacy, and it’s completely in vain. Frog legs are very tasty and resemble chicken.
Snails in garlic sauce. Another unique recipe from French cuisine, which is definitely worth trying.
Cock-a-wine. Chicken or rooster in red wine. One of the complex French recipes, all the subtleties of which can only be understood by a professional chef.
Foie gras. Goose liver pate. It is difficult to prepare, and the raw materials used are not simple, using only the liver of specially bred geese, fed on a special diet.
Ratatouille. Vegetable dish of stewed peppers, zucchini and eggplant. Ratatouille recipes may vary depending on region.
Fondue. A cheese or chocolate dish prepared by melting in a special heat-resistant caquelon container over an open fire.
Truffles. A delicious type of mushroom growing in the ground. A real dish of aristocrats.
Onion soup. Clear broth soup with onions, cheese and croutons is both a simple and sophisticated dish.
