Despite new trends, hype, and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. this is often how we celebrate citizenry by offering the simplest food to all or any of our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to mix ingredients together to urge the simplest taste out of them. However, anyone from anywhere can explore the planet of french cooking. to start out with, let’s determine what French enjoy eating.
Here are the highest 10 hottest recipes in France:
Roast Chicken
Indeed roast chicken isn't a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However, it's the foremost popular french dish. Roast chicken isn't stuffed inside. the key is to baste the poultry several times during roasting with butter and vegetable oil and to feature an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.
Boeuf bourguignon
The most famous stew in France. Boeuf bourguignon may be a traditional recipe from Burgundy. A recipe that the French use to cook a minimum of once every winter. the meat is cooked during a wine sauce, obviously a wine from Burgundy. Bacon, onions, mushrooms, and carrots add flavor to the recipe. But thyme, garlic, and beef broth are essential to cooking an honest boeuf bourguignon.
Mussels mariniere
A typical summer recipe very fashionable along the Atlantic and Mediterranean coast. Mussels are fresh and cooked during a wine sauce with parsley, thyme, bay leaf, and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. the key is to season carefully the meal and to discard any mussels that don’t look ok.
Sole meuniere
Although the only is an upscale fish, the taste is so elegant that it's considered the noblest fish. Sole meuniere may be a recipe from Normandy. The fish is cooked in a butter sauce with a touch little bit of flour and juice. Sole is traditionally served with rice or green vegetables.
Pot au feu
A typical family meal coming once more from Normandy. Pot au feu maybe a boiled beef with pork, chicken, and vegetables. It takes about 4 hours and a half to cook because the beef has got to simmer slowly to extract all its flavor. Pot au feu is additionally called Potee Normande in France.
Sauerkraut
Quite almost like the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However, the French recipe is often traced back to six centuries ago! Sauerkraut is fermented cabbage. Commonly sauerkraut includes sausages, pork knuckles, and bacon. Two essential ingredients are alsatian wine and juniper berries.
Veal stew
Called blanquette de veau in France, this is often another stew recipe from Normandy. The veal meat simmers in bechamel sauce as blanquette from blanc stands for white in french – with mushrooms and onions. The bechamel sauce is formed of egg yolks, light whipping cream, and juice. Veal stew is typically served with rice.
Lamb navarin
Another stew but this one is formed of lamb meat. it's also called spring lamb because it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock, and carrots. This stew takes less time to simmer than the other.
Cassoulet
A strange recipe that English often confuse with their traditional breakfast! a standard meal from the southwest of France. Each village has its own recipe but it always includes beans and meats. Cassoulet may be a rich combination of white beans and counting on the village lamb, pork, mutton, or meat. Cassoulet is that the cornerstone of the french paradox study describing why people from the southwest of France suffer but for others from infarcts.
Bouillabaisse
Bouillabaisse is closely linked with the town of Marseille on the Mediterranean coast. The recipe may be a fish soup from local fish and seafood products including crabs, scorpionfish, monkfish,h, et al. . Provencal herbs and vegetable oil are essential. For an extended time, the recipe was a secret jealously kept by the people from Marseille.
