France cooking. What French cuisine should every traveler try? National dishes of French cuisine

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.

1. 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.
2. 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.
3. 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.
4. 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:

1. Dessert “Creme Brulee”. This is the most delicate custard covered with a crispy caramel crust. Served in portions.
2. "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.
3. "Escargot." These are freshly caught snails prepared in a special way. They are served directly in their shells with butter and garlic.
4. Soufflé "Grand Marnier". A stunning dessert made from thoroughly beaten egg whites. Cognac liqueur is added to the delicacy.
5. 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.
6. "Riet." This is a salted pork pate. Prepared from steamed tenderloin with the addition of many spices. Served with crackers or fresh bread.
7. "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.
8. 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. She's getting ready with various types meat (depending on the region), but most often from 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:

1. Wash all main ingredients and dry. Those that require cleaning - remove the skin and seeds.
2. Set the tomatoes aside. Mix the remaining vegetables in a common bowl. Sprinkle with salt and pepper mixture. Drizzle oil over olives.
3. Preheat the oven to 230 degrees.
4. Place the vegetable mixture on a high baking sheet.
5. 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:

1. Divide the cabbage head into florets. Soak the resulting “umbrellas” for 7 – 10 minutes in water with a little salt. Rinse.
2. 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.
3. Pour cold water over the cabbage to stop the cooking process. Dry.
4. Warm up the milk. But don't boil.
5. Separately, melt the butter (50 g). Add flour and fry until a characteristic aroma appears.
6. Pour in milk. It is better to stir everything with a whisk to prevent lumps from appearing.
7. After boiling, simmer the sauce until thickened. Then add most of the chopped cheese, salt and nutmeg to it.
8. Pour some of the sauce into an oven-safe dish and place the vegetables on it.
9. Cover them with the remaining milk mixture and cheese. Sprinkle with breadcrumbs.
10. 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:

1. 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.
2. Pour the selected broth over the already golden onions. First it will take 1 glass, then it needs to be completely evaporated.
3. Pour in the remaining liquid and cook the treat until medium thick.
4. 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:

1. Finely chop the onion. Simmer in melted butter until softened.
2. Add flour and boil it over low heat. At the same time, it should not darken much.
3. Pour in all the broth in small portions. After each new infusion, grind the components with a spatula.
4. Add vegetable florets. Cook for 35 – 40 minutes.
5. Blend the dish with a blender.
6. Combine the yolks with very heavy and lightly whipped cream.
7. 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:

1. Cut the tuna into small pieces, add salt and fry until cooked.
2. Cook the beans for 3 minutes.
3. Cook the first hard-boiled egg, cut into slices.
4. Cut the tomato into large pieces.
5. Boil the second egg soft-boiled. Grind it with all the other stated ingredients.
6. Beat the anchovies in a blender first.
7. 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:

1. Cut vegetables and herbs as desired.
2. For the sauce, combine mashed garlic with mayonnaise.
3. Mix the minced meat with protein, salt, and spices. Good hit.
4. Cover it with film and roll it into a flat cake.
5. Separately, beat the whole eggs and pour them into a frying pan with oil.
6. Place the meat patty on top.
7. After 3 - 4 minutes, carefully turn over.
8. 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:

1. 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.
2. In the morning, dry the meat, rub with olive oil, salt and spices.
3. 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.
4. Remove all air from the bag. Close it tightly. You can additionally cover it with film.
5. Place the meat in the bag in a pan filled with water. Press down with a weight on top.
6. In this form, keep the beef in the oven for 3.5 hours at 80 degrees.
7. 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:

1. Remove chicken from bones. Cut into small pieces.
2. Fry small onion cubes with pre-boiled porcini mushrooms until golden brown. Mix with chicken.
3. Sprinkle with salt and pepper. Pour in cream. Simmer for 8 – 9 minutes.
4. Pour the mixture into cocotte makers and cover with cheese. Its quantity can be adjusted to your liking.
5. Bake for a little less than half an hour in the oven at 190 degrees.

The cuisine of France is refined, refined and aristocratic, famous throughout the world. But experts divide the national culinary traditions of this country into at least two varieties - regional everyday cuisine and aristocratic cuisine, which is no less than the national pride of this country.

Haute cuisine in France (so called by analogy with Haute Couture) dates back to the reign of the Bourbon dynasty. This is not just beautifully presented food made from expensive ingredients. This is true culinary art! The main features of French cuisine are the impeccable freshness of ingredients, elegance and ease of preparation. At the same time, regional French cuisine, which originated in the countryside many centuries ago, is also extremely interesting and original and arouses great interest among tourists.

The first associations with French cuisine immediately come to mind - hot croissants, crispy baguettes from the nearest bakery, various types of cheese, onion soup, foie gras and the obligatory glass of wine at lunch. In fact, it’s one thing to imagine; you have to try French cuisine. Few countries can give tourists as many gastronomic pleasures as France. Refined combinations, a variety of dishes, the freshest high-quality products and exclusive wines - all this is offered to its guests.

Haute cuisine of France

We will begin our acquaintance with this country with haute cuisine. The most famous French delicacy is perhaps frog legs. They taste like chicken meat and are quite easy to prepare. First, the meat is soaked in water for about a day, and then deep-fried or fried in batter and served with various types of sauce. Frog meat is very tasty and healthy, rich in vitamins and many unique microelements.

Another dish known far beyond France is fatty duck or goose liver foie gras prepared in a special way. It turns out that the preparation of this dish is even regulated by law, since foie gras is officially recognized as part of the cultural heritage of France.

The famous truffle mushrooms occupy a special place on the menus of expensive restaurants. Truffles are a mix of nutty and mushroom flavors and a very specific smell. They are very expensive and are not used in preparing everyday dishes, but in good restaurants You can appreciate the unusual taste of the legendary French delicacy.

Another pride of high national cuisine is dishes prepared from grape snails. For example, the famous escargot dish is Burgundy snails in white wine.

Regional cuisine of France

Speaking about the national culinary tradition, we, perhaps, will not dwell in detail on the specifics of the cuisine of a particular region, but will tell in more detail about the most delicious and most famous dishes of “simple” French cuisine. These, in our opinion, are definitely worth trying when traveling around France.

The world famous French dish is chicken in Coc-a-Vin wine sauce. The recipe necessarily contains chicken meat and wine, but each region has its own characteristics. Since the birthplace of this dish is Burgundy, the standard of preparation is "Rooster in Burgundy". The dish is prepared from a whole bird, and the same wine that is served is used for stewing.

France is the birthplace of soups prepared with clear broth. Who hasn't heard of the famous symbol of French cuisine - onion soup? Once a poor man's food, today onion soup can be found on the menus of the most expensive restaurants. The dish is prepared from onions, butter, low-fat broth, wine and cheese and is always served with crispy croutons. The main highlight of this soup is the amazing aroma of caramelized onions.

Another original representative regional cuisine - the French fish soup Bouillabaisse, popular on the Coast. Once upon a time this was the cheapest stew, it was prepared from fish leftovers that were not sold at the market - today it is a delicious soup of mixed fish and seafood, the price of one serving can reach up to 200 euros.

In the southern regions of France, where they prefer richer food, thick meat stew with cassoulet beans is very popular. To prepare it, use white beans, a variety of sausages, pork or fatty duck meat. The dish is stewed for a long time over low heat and the consistency is more like a stew than a soup.

Another traditional dish that has moved from the kitchens of the poor straight to the menu of Haute Cuisine restaurants is Boeuf Bourguignon. From the name of the dish it is clear that Burgundy is its birthplace, and red Burgundy wine is used in its preparation. In the classic interpretation of the recipe, beef is stewed in wine with the addition of vegetables, mushrooms and garlic. Once upon a time, in order to remove the toughness of the meat, beef was stewed for more than three hours. Nowadays in expensive restaurants the dish is prepared from marbled veal, so it turns out soft and tender without lengthy processing.

The French love casseroles. The most famous French casserole, gratin dauphinois, is made from potatoes with the addition of butter, cream and garlic, sometimes eggs and cheese are added.

A very popular, complex and beautiful dish is galantine, aspic made from meat (veal, poultry, rabbit or any minced meat).

And in France there is its own analogue (or rather, the progenitor) of the well-known Kiev cutlet - chicken de volley. To prepare this dish, chicken breast is thoroughly beaten, creamy filling is wrapped in it, rolled in breadcrumbs and baked or fried in oil.

The national Alsatian dish choucroute is very easy to confuse with German due to the combination of sauerkraut, meat and potatoes, which is uncharacteristic for other regions of France. Moreover, the cabbage is first fermented and then boiled in beer. The dish is usually served with knuckle or sausages.

Deserves special mention French open pies. One of the varieties of such pies is quiche Laurent or pie lorraine. This is an open pie on which the filling is laid out, poured with sauce and baked. The top of the pie is sprinkled with grated cheese and bacon. Now there are many options for filling the pie, but the classic one is the one with brisket and cheese. The second most popular dish is the open onion pie with anchovies Pissaladiere.

Well, where would we be without the famous French desserts? The most famous of them is perhaps creme brulee, which means “burnt cream.” The dish is prepared from a custard based on cream, eggs and sugar, and sprinkled with sugar on top, which is caramelized over an open fire using a gas burner right before serving. We cannot fail to mention the breathtaking French eclairs, very similar profiteroles and airy almond flour pastries - macarons.

And, perhaps, French wines and cheeses deserve a separate article, there are about 500 varieties of them in France. These two products are practically inseparable in the national cuisine; the French never wash down cheese with juices or tea, only wine. In general, winemaking in France is at such a level that it can be compared to art. The same is true for cheese making.

How much does food cost in France?

There are many cafes and restaurants in France, so here you can easily find an establishment to suit every taste and budget. The simplest and most casual food is served in small tea shops and bistros. For a few euros you can order a sandwich and coffee, quiche, an amazing dessert for every taste, or filled pancakes. And for 10-15 euros you can have a great lunch (or for 20-25 euros if the cafe is located in a popular tourist place). For this amount, you will receive a three-course set lunch in a small cozy cafe. In a small cafe you can have lunch and drink good wine for 40 euros for two.

If the set menu does not suit you, you can order dishes separately. The average price of a main meat dish is 14-15 euros, soup - about 10 euros, salad - 8-10 euros, a glass of wine - about 5 euros. You can save on food by staying in an apartment with a kitchen and refrigerator, and eating meals at home prepared from products purchased at the market.

And, of course, famous French restaurants, where the appropriate surroundings are required - impeccable service, snow-white tablecloths. The dishes and prices are completely different here. The cost of one dish in such restaurants starts from 50 euros, and the average bill is usually several hundred euros. But if you want to taste the masterpieces of French haute cuisine, you need to look for them in good restaurants.

It is interesting that the fast food culture in its European sense is almost undeveloped in France; people here like to have a measured and leisurely lunch, enjoying the food. For the French, the aesthetic side of a meal is very important - the presentation of dishes and serving. They almost never eat on the run, and even snacks on the street usually look like in the picture - picnics on perfectly trimmed park lawns.

Publication date: 2015-12-30

One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of income and food, there is a chance to create masterpieces that will remain in history for all time. Now we are talking not only about artists, sculptors or architects. The art of cooking is no less aesthetically pleasing and beautiful. And France is one of the striking examples of how gastronomy has developed.

French cuisine is conventionally divided into three parts: regional peasant cuisine, widespread national cuisine and highly refined cuisine, the basis for which was the royal court cuisine.

Regional cuisine southern provinces It is sharply distinguished by the spiciness of food, the widespread use of wines and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristic features, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean varieties of meat (lamb, veal, chicken, various game). Burgundy is famous for seafood and meat dishes with the addition of wine. Of course, the population of coastal provinces consumes a large amount of seafood.

French cuisine practically does not use dairy products, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost never eat cereals - they love fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. Using sauces helps enhance the flavor of even the most ordinary dishes.

The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, omelette, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word “gourmet” means, first of all, a lover of abundant and tasty food, while a connoisseur who understands the intricacies of exquisite dishes is called a gourmet (French gourmet).

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French cuisine for breakfast

(omelette) - a well-known and easy-to-prepare dish came to us from France. Traditionally, nothing is added to it; A real French omelette is beaten eggs fried in a frying pan in butter. It is made flat, not fluffy, rolled into a tube or folded in half.

In French cuisine, regular references to a dish called “omelet” are found in the 16th century (although there are earlier, but rare cases), but the omelet in its modern form appeared only in the 18th century.

(croissant) - a bagel made of puff pastry with filling, the most famous French pastry. Traditionally served for breakfast. Butter puff yeast dough gives baked goods a delicate airy structure. The modern croissant is a staple of French and Austrian bakeries and pastry shops. Thanks to the advent of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common pastry served with a continental-style breakfast.

Similar buns have been known in Austria since the 13th century, but they became popular only when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from Austrian confectioners, and came up with the type of dough themselves. There are various culinary legends around the bun, which have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.

The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruits, fresh fruits. By the way, it is in France that croissants without filling are most often sold.

(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the poached method is boiling eggs without shells in hot water. This is a method that allows you to achieve the desired result only with two components - the exact cooking time and the inadmissibility of boiling water.

There are different recipes based on poached eggs: they are sprinkled with herbs, salt, added to soups, and placed on sandwiches. One of the popular breakfast options is eggs benedict(bun with poached egg, bacon and sauce). The main thing is to use very fresh eggs. Chefs also recommend choosing the highest category of eggs (their yolk is bright and large). Then the cooked egg will consist of a delicate soft yolk in a thin, light, almost imperceptible layer of white.

Traditional French dishes for starters (soups)

(pot-au-feu) or pot-au-feu is a traditional “homemade” soup with beef and vegetables. Translated, its name - “pot on fire” - literally reflects the method of preparation: in winter, a pot of water was hung over the fire, where vegetables, meat and roots were placed. As they were cooked, they were selected and eaten, and a new portion of ingredients was added to the pot.

Potofyo takes a very long time to prepare, so the dish has practically disappeared from household use. Traditionally, the soup is topped with several pieces of inexpensive beef with bones, carrots, potatoes, onions, cabbage and turnips. Sometimes mushrooms are added. Onions are often deep fried for a smoky flavor. The presentation of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofe.

Over time, the term "potofyo" became a common noun. In Russia it was used as a synonym for the word “philistine”, since the soup is the simplest, “philistine”.

(coq au vin) or coq-au-vin is a traditional dish of French cuisine. Depending on the type of wine, there are several preparation options. It is generally accepted that the original recipe was invented in Burgundy, therefore Burgundy wine is considered the most suitable. You can also cook the rooster in champagne, Riesling, or Beaujolais Nouveau.

The dish is prepared from the whole bird, unlike, for example, duck confit, where only the legs are used. The sauce must include top-quality wine, which is also served with the dish at the table. Traditionally, it is served as a side dish with rooster in wine.

However, why a rooster? There is a legend about the origin of the dish from the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, thus wanting to emphasize the valor of Rome. Caesar “returned” the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.

(cassoulet) - a stew with meat and beans, similar in consistency to a thick stew. To prepare it, a cassette (a special deep pot) is used. Previously, the dish was prepared in ceramic casserole dishes, but today they are made from aluminum foil.

Cassoulet originated as a folk dish in the southern regions of France and is still very popular today in Languedoc and Occitania. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes, lamb is present in the recipe.

Cook over low heat in a closed container - this is done in order to reduce characteristic feature beans cause gas accumulation. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to prepare cassoulet from beans and fried meat, pre-boiled with vegetables.

(bœuf bourguignon) or beef Burgundy is a traditional French dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main “highlight” of the dish is a thick sauce based on red wine, naturally Burgundy.

The classic recipe for boeuf bourguignon is fried beef, which is stewed in a wine sauce with mushrooms, onions, carrots and garlic. However, these are very arbitrary ingredients, since there is no single generally accepted preparation option. Some cooks add tomato sauce, parsley and tomatoes to the dish.

Auguste Escoffier (1848-1935) introduced beef Bourguignon into the menu of “haute cuisine” in France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the toughness of the meat. Today, cooks use tender “marbled” meat, veal, and therefore there is no need for long cooking, as the French peasants did.

(bouillabaisse) is a French original fish soup, a popular dish along the Mediterranean coast. The name consists of two words: boil and simmer. Initially, it was a cheap soup made from leftover fish that could not be sold at the market during the day. Today, bouillabaisse includes halibut, hake, mullet, eel and even seafood - clams, mussels, crab, octopus. During cooking, add fish to the broth one by one and bring to a boil. The classic recipe also includes a set of Provençal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, and slices of grilled bread.

Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists on the southern coast of France created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, nuts, Calvados, vinegar are added to the soup, and a bouquet garni is used instead of Provençal herbs.

(vichyssoise) - onion soup-puree, named after the French resort of Vichy. The history of the soup causes debate among culinary specialists. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first prepared vichyssoise in 1950, based on childhood memories. Initially, a similar dish appeared as a hot soup made from potatoes and various types of onions (primarily leeks) at the end of the 19th century, and the chef’s innovation was that he came up with the idea of ​​whipping it with cold cream.

Traditionally, vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.

(consommé) - beef or chicken broth, strong but clarified. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve consommé of vegetables and even fruits.

Whipped egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, and leeks, which are removed before serving. The classic taste of consommé is achieved by cooking at high temperature and frequent stirring: this way the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.

Consommé is usually served hot because it hardens and forms a jelly. The side dish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.

(soupe à l "oignon) - a soup typical of French cuisine based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in their abundance. The current version of the dish originated around the 18th century. According to French legend, it was first prepared by King Louis XV, who, while hunting, was hungry, but late at night in the house there was only onions, champagne and butter. According to other sources, a similar dish was popular among Parisian workers and market traders. Today, French onion soup consists of caramelized onions in beef broth in a pot with croutons, with Comte cheese melting on top of the soup.

Thanks to the use of sauteed onions, the soup acquires a wonderful aroma and golden color. Cooks caramelize the onions for at least half an hour. For original notes, sherry or dry white wine can be added to the soup before serving the dish.

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Traditional French dishes for main course

(confit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat in the absence of the possibility of long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, the prepared dish could be stored for months.

Today the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is cooked in its own fat or in olive oil for several hours (from 4 to 10). Properly cooked duck confit in an airtight container can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with roasted potatoes.

(foie gras) - fatty liver, this is how the name of this most delicate dish is literally translated. Even the ancient Egyptians, Greeks and Romans mastered the practice of force-feeding waterfowl. By the way, we even owe the French word foie - liver - to the ancient Romans, whose geese were fed figs, and received from them “fig liver”, ficatum.

Today, mainly ducks and mulards (a cross between a duck and a goose) are fed to obtain liver. According to experts, the taste is practically indistinguishable. As a rule, foie gras is served before a hot dish and is accompanied by dessert white wine. But there are also original options - fried foie gras escalope.

(timbale) is a hearty and original dish, which is a pasta casserole in a special form. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish beautiful view. This was quite consistent with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to prepare multi-story “palaces” from such timbales.

Today, timbale refers to large, long pasta that is used to fill a baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is again pasta.

(cuisses de grenouille) is an unusual delicacy to which the French owe the offensive nickname “paddling pools.” Connoisseurs claim that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is eaten. According to statistics, more than 3 billion frogs are raised annually for this purpose.

(escargots de bourgogne) - snail appetizer, one of the specific famous dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be the classic and most delicious.

Escargot - exquisite delicacy, which is served in expensive restaurants. Of course, you can buy live snails or semi-finished products in markets and stores in France. In the first case, you will have to prepare them yourself (an extremely troublesome task) - soak them in flour and herbs for several days, pour them over with boiling water, and remove the meat. Snail shells can be used to serve a dish more than once.

A mandatory component of the escargot recipe is green butter (whip garlic and parsley with salted butter). This mixture is placed on the bottom of the shell, then it is filled with snail meat, and again covered with green oil on top. The snails are baked in the oven until golden brown and eaten with a fork and special tongs. White wine is served with escargot.

(galantine) - “jelly” in Old French, aspic made from chicken, rabbit, veal. Galantine is a rather difficult to prepare, richly decorated dish (hence the name: galantine - complex). The classic recipe is as follows: minced meat is mixed with seasonings and eggs, then boiled in broth or baked, and then cooled to form the outer layer of jelly. The dish is served cold. Galantine in France is traditionally prepared from chicken, duck, pheasant, pork and lamb. Nowadays, the term “galantine” refers not only to a specific dish, but also to the technology of its preparation.

(aligot) - mashed potatoes and cheese, often with the addition of garlic, served with fried sausage or pork. The dish originated in the Auvergne region and spread widely at the end of the 19th century, mainly due to urbanization.

Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilo of potatoes). As for the type of cheese, the Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on the way to Santiago de Compostela, asked at the abbey on the Aubrac plateau to eat at least “something”, which in Latin sounds like “aliquid”. Nowadays, red wine is recommended for the dish.

(côtelette de volaille) - a dish very similar to “Kiev cutlet”. A classic French recipe: pounded chicken breast is stuffed with a creamy sauce, coated several times with a mixture of egg and breadcrumbs, then fried or baked in the oven. A variety of ingredients can be added to a creamy sauce, which can significantly change the taste of the dish as a whole.

In 1918, cutlets de volai were first served at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, receiving the name “Kiev cutlet.” Later, during mass production, its recipe was simplified - cold butter was used instead of sauce.

(choucroute) - Alsatian-style sauerkraut, a regional French dish. Usually this word refers not only to cabbage itself, but also to a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The preparation method is as follows: finely shredded cabbage is infused for some time in brine, then it is boiled in beer or wine.

Sausages, knuckle, salted meat, and potatoes are traditionally added to choucroute. This is one of the popular Alsatian dishes. In 2012, shukrut was patented as a protected geographical name. Now manufacturers can produce products with this name only if the preparation technology complies with established standards. For example, heads of cabbage must weigh from 3 kg; when ripening, enzymes cannot be added and the temperature cannot be changed, and if choucroute is sold boiled, then only Alsatian alcohol is used for it. This guarantees high quality standards that have been developed over the years.

(gratin dauphinois) - potato casserole with cream. Names such as “potatoes a la dauphinois” and “dauphinois casserole” are also used. The dish was first mentioned in 1788. The original recipe included potatoes, garlic and butter, with cream and additional ingredients added later. The potatoes are cut into coin-thick slices, placed in layers and cooked in the oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. Some recipes call for pre-breading of the potatoes.

French desserts

(creme fraiche) is a French fermented milk product with a fat content of no more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Creme fraiche is practically not consumed as a separate dish, but is widely used as an ingredient for preparing a variety of soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.

(crème brûlée) is a dessert whose name translates as “burnt cream.” The earliest mention of it dates back to the 17th century and appears in the cookbook of François Messialot, chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and creme brulee was first prepared at Trinity College Cambridge.

Crème brûlée is a custard base of cream, egg and sugar, topped with a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, and in some cases with other additives. Another variation of the recipe is Catalan cream, which contains lemon or orange zest and cinnamon. Its base is prepared with milk, unlike traditional creme brulee. Another original version of the recipe is crème brulee flambé - the custard is sprinkled with sugar and caramelized with a burner right before serving.

(éclair) is one of the most popular French desserts. The long tube of choux pastry filled with cream was most likely created by a famous chef named Marie-Antoine Carême (1784-1833). In the USA, eclairs actually mean yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.

It's funny that in Germany these cakes were called "love bone" and "hare's foot." The characteristic oblong shape, glaze coating and delicate filling are the distinctive features of all eclairs. Choux pastry tubes are filled with vanilla, coffee or chocolate flavored cream, whipped cream, rum cream or fruit fillings and even chestnut puree. The glaze can be fondant, caramel, or chocolate.

French pies

Quiche lorraine, also known as Lorraine pie, is an open pie with filling and filling. The original savory quiche is made from shortcrust pastry, filled with smoked bacon and topped with a mixture of eggs and cream with pepper and sometimes nutmeg. Its main feature is the delicate baked crust that is formed from the filling.

Initially, quiche Laurent - a pie with Lorraine custard, as the egg-cream filling was called - appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time the cheese was replaced with bacon. Other varieties of pie also appeared - with fried onions or with fish and egg, or without any filling at all.

Today, quiche Laurent has become so popular that this name now refers to all savory pies with filling and filling. There are a lot of quiche recipes nowadays - vegetable, meat, fish, but quiche Laurent with brisket is still considered classic (sometimes supplemented with cheese; the original uses Gruyere cheese).

(pissaladière) - an open-faced onion pie with anchovies, similar to pizza. Originated in southern France and has become a traditional local dish, especially popular in the Nice area. A real pissaladiere should contain pissala (a salted puree of very small anchovies and sardines with herbs), but due to the ban on catching such small fish in the Mediterranean, the pie began to be made from the pulp of lightly cured anchovies (sometimes they are ground into minced meat). The onions are caramelized over time in olive oil, and garlic, thyme and black olives are also added.

(tarte tatin) is a French apple pie in which apples are caramelized in sugar and butter. It appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, while preparing a regular pie, forgot about the apples in the frying pan and almost burned them. Then she poured the dough directly onto the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned the finished pie over, which, to everyone’s surprise, turned out to be a delicious delicacy.

The unusual thing about tarte tatin is that it is baked upside down. So apple upside-down pie became the signature dish of the Tatin sisters. At least according to legend. The owner of the famous Parisian restaurant Maxim, having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be shortbread or puff pastry.

French pastries

(canelé) is a signature French dessert originally from Aquitaine. This is a small cake that has a hard crispy crust on the outside and a tender dough on the inside. The term originated from the architectural "flute" - a column with grooves. The dessert has the same shape.

There is a story that caneles appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is associated with winemaking in the Bordeaux region - in this area, the wine goes through a clarification stage with the help of beaten egg whites, while the unnecessary yolks were sent to the monastery, where a cake was invented based on them.

The required ingredients for canele include vanilla, rum, yolk and cane sugar. It is difficult to say whether 18th-century monastery pastries were the predecessors of modern canelets, but they were called, in any case, it seems - canoliers. Today, canele is one of the most popular “simple” desserts. They are even served with champagne and wine - this is a versatile, delicate and aromatic dessert.

(gougères) - savory pastries filled with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used that has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are filled with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served during wine tasting (cold), and as an aperitif - hot.

In the 18th-19th centuries, gougères were made from tubes of dough, sometimes it was just a flat pie. Even earlier, gougères meant stewed meat in dough, as well as a medieval cheese pie with filling. In England there is a similar pastry - scones. Gougères differ from them by the obligatory presence of cheese, which gives the baked goods a piquant taste.

(vol-au-vent) - a savory appetizer, a dish of French cuisine, the name of which translates as “flying in the wind.” This puff pastry confectionery product is usually filled with meat, fish or mushroom.

Initially, vol-au-vent was prepared as a small pie and had about 20 cm in diameter. The famous chef Antoine Carême (1784-1833) used the light and crisp puff pastry to create a savory or sweet unusual snack. They say that when the flat rings from which he made the cake expanded greatly in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the vol-au-vents were reduced in size by at least half, “to the queen’s bite.”

The filling for vol-au-vent can be very different: stewed meat, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several dough rings held together with egg whites. The appetizer is served hot.

(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as “stick”. The harbingers of these long rolls were known in France back in the days Louis XIV- they were described as six-foot thin loaves, looking more like a weapon or a crowbar.

The baguette is usually broken rather than cut. It is eaten only fresh; a few hours after cooking it goes stale. The main condition for creating an airy, light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.

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Other traditional French dishes

(andouillette) - an original type of French sausage; a typical dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouille is a stuffing made from ground up intestines and gizzard with seasonings, peppers, onions and wine that are used to stuff the pork intestines. The dish is practically not found anywhere except France and has a specific original smell that arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: “Politics is like andouillet, it should smell a little unpleasant, but not too much.” Andouillet is served fried or grilled, both hot and cold.

Biscuits(les galettes) is a flour product whose main property is a long shelf life. This word (translated as “boulder”) refers to several dishes, including cookies, crackers, crackers, pancakes and even a type of bread. For example, a typical snack in the French region of Brittany is sausage biscuits, thin pancakes in which a fried sausage or sausage is wrapped.

Simple types of biscuits - crackers and crackers - are made from low-fat dough. They are stored for several years. They are still used in army and expeditionary rations, and taken with them on hiking trips. Despite the density, the structure of such “cookies” is layered and it is easily soaked in liquid. Fat biscuits are also prepared, in which the fat content (butter) can reach 18%.

Simple biscuits are a well-known food of French peasants. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or shelf-stable bread. Thin buckwheat Breton spring rolls are a specialty of the local cuisine and are topped with eggs, meat, cheese, vegetables or fruit.

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.

Alsace region

• Difficulty Easy
• Type Main course
• Time 1 hour
• Persons 4

Ingredients

• 175 g flour
• 75 g butter

• 250 g cheddar cheese
• 4 tomatoes
• 200 g bacon
• 5 eggs
• 100 ml milk
• 200 ml cream
• freshly ground black pepper
• fresh thyme

Preparation

1. Mix flour and salt in a deep bowl. Beat in softened butter until crumbly. Add a few tablespoons of ice water to achieve a soft dough consistency. Wrap and put in the freezer for 30 minutes.
2. Take out the dough, roll it into a thin layer and place it in a mold with a diameter of 22 cm. Place it back in the refrigerator.
3. Place special baking balls or regular beans into the dough pan and bake the dough for 20 minutes. Remove pressure and place in oven for another 5 minutes.
4. Reduce temperature to 160 degrees.
5. Grate the cheddar and place it in the bottom of the pan. Add thin slices of tomatoes and crispy bacon bits.
6. Mix the eggs, milk and cream in a bowl, pour the mixture over the cheese and bacon, and top with thyme and freshly ground pepper.
7. Bake for 30-40 minutes until the filling is set and the edges of the pastry are golden.
8. Let the dish cool and serve.

Salad Niçoise

Region Provence-Alpes-Côte d'Azur

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• head of lettuce
• 4 tomatoes
• 3 small onions
• 1 sweet bell pepper
• 3 hard-boiled eggs
• 200 g green beans
• clove of garlic
• can of anchovies
• can of canned tuna or 2 fresh fillets
• lemon juice

Vinaigrette sauce:

• olive oil
• vinegar
• garlic
• fresh basil
• salt pepper

Preparation

1. Mix all the ingredients for the sauce.
2. Boil green beans for 5 minutes and rinse with ice water.
3. Fry a clove of garlic and beans in olive oil. Cool and sprinkle with lemon juice.
4. Assemble the salad: In a bowl, place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, eggs, anchovies (if you don't have these, it's better to do without them than to replace them with other fish), beans and tuna.
5. Dress the salad with vinaigrette, drizzle with lemon again and serve.

Limousin region

• Difficulty Easy
• Type Dessert
• Time 1 hour
• Persons 4

Ingredients

• 300 g pitted cherries
• powdered sugar
• 1 tablespoon sugar
• butter for greasing the pan

• 60 g flour
• 1/2 teaspoon baking powder
• 3 eggs
• 60 g sugar
• 300 ml milk
• 1/2 teaspoon vanilla extract

Preparation

1. Mix all the ingredients for the dough until smooth and leave for half an hour.
2. Meanwhile, grease the pan with oil, place the cherries in a circle and place in the oven for 5 minutes.
3. Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.
4. Remove from the dish, sprinkle with powdered sugar and serve warm - for example, with vanilla ice cream.

Coq au vin or Rooster in wine

Region Burgundy

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 4

Ingredients

• rooster (you can take a good farm chicken)
• 1 bottle of dry red wine
• 200 g celery
• 3 onions
• 300 g carrots
• head of garlic
• fresh thyme and rosemary
• 50 g butter
• olive oil
• salt pepper

Preparation

1. Preheat the oven to 180 degrees.
2. Place carrots, celery stalks and onions, cut in half, on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
3. Divide the rooster into four parts and fry in a mixture of butter and vegetable oil until golden brown. Use a deep saucepan for this.
4. Place baked vegetables, crushed garlic, herbs on top, salt and pepper and pour wine. Simmer covered over medium heat for about half an hour.
5. Preheat the oven again to 100 degrees. Place the pan in the oven for another 40 minutes.
6. Arrange the poultry and vegetables on a platter, strain the liquid through a sieve and serve as a sauce.

Provence region

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 6

Ingredients

• 200 g tomato paste
• half an onion
• 4 cloves garlic
• 4 tablespoons olive oil
• 3/4 cup water
• salt and pepper
• 1 eggplant
• 1 zucchini
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• fresh thyme
• fresh cheese

Preparation

1. Preheat the oven to 190 degrees
2. Peel all vegetables and cut into thin slices or bars.
3. Cover the bottom of the mold with baking paper and grease it with tomato paste on top. Sprinkle with finely chopped onion and garlic, drizzle with a spoonful of olive oil mixed with a little water.
4. Place vegetables on top - in a circle, one after another, alternating colors. Drizzle with remaining olive oil, salt and pepper, and sprinkle with thyme.
5. Cover the dish with baking paper cut around the perimeter and place in the oven for 45 minutes.
6. Serve hot with fresh cheese.

Crepes Suzette

Region Brittany

• Difficulty Medium
• Type Dessert
• Time 40 minutes
• Persons 6

Ingredients

• half a liter of milk
• 250 g flour
• 4 eggs
• vanilla sugar
• butter

• 1 orange
• 1 lemon
• 50 g sugar
• 100 g butter

Preparation

1. Mix flour with eggs, add sugar and gradually pour in milk. Add a little melted butter.
2. Prepare the filling. Remove the zest from the orange and squeeze out the juice. Melt the butter, add sugar, orange juice and zest. Stir well.
3. Fry pancakes in butter in a hot frying pan. Use a potato or apple slice for basting.
4. In another frying pan, heat the orange sauce and fry the prepared pancakes in it. Add a teaspoon of orange liqueur during the process. If you wish, you can set it on fire - the pancakes will acquire a pleasant caramel flavor.

Rhône-Alpes region

• Difficulty Medium
• Type First course
• Time 1.5 hours
• Persons 6

Ingredients

• 6 large onions
• half a stick of unsalted butter
• 1 tablespoon flour
• 1.5 liters beef broth
• 1 baguette
• 350 g Gruyère cheese

Preparation

1. Melt the butter in a deep saucepan or frying pan and cook the thinly chopped onion in it for about 40 minutes, until golden brown.
2. Add flour and cook for another 3 minutes.
3. Gradually pour in the broth and cook, stirring, until the liquid boils and for another 20 minutes. Salt and pepper.
4. Cut the baguette into portions, sprinkle each with a generous portion of Gruyère and divide among plates.
5. Ladle the soup into bowls, on top of the bread.

Midi-Pyrenees region

• Difficulty Medium
• Type Main course
• Time 3 hours 20 minutes
• Persons 4

Ingredients

• 300 g white beans
• 4 pork sausages
• 250 g bacon
• 3 liters of meat broth
• 1 can duck confit
• salt pepper
• dried rosemary or thyme

Preparation

1. Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.
2. Heat the broth and cook the beans in it until almost done.
3. Lightly fry the duck thighs (you can use canned ones) until the fat has rendered. In the same skillet, fry the sausage and bacon until crispy.
4. Take a baking dish (preferably ceramic, flared at the top. In France, the pot for preparing this dish is called “cassoulet”), fold down the bacon, then the duck and sausages. Fill the mold with broth, salt, pepper and sprinkle herbs on top.
5. Preheat the oven to 160 degrees and bake the cassoulet for about 3 hours, adding broth as needed.

Rhône-Alpes region

• Difficulty Medium
• Type Main course
• Time 50 minutes
• Persons 4

Ingredients

• 2 large potatoes
• 3 tbsp butter
• 250 g bacon
• 1 medium onion
• half a cup of dry white wine
• 1 round reblochon cheese
• 1 chili pepper
• salt pepper

Preparation

1. Preheat the oven to 190 degrees.
2. Grease a baking dish with 2 tablespoons butter.
3. In the remaining oil, fry the bacon until crisp, 10 to 12 minutes.
4. Place bacon on paper towel. In the same frying pan, caramelize the onions, add the wine and reduce it to half volume.
5. Add thinly sliced ​​potatoes (best using a mandoline grater), salt and pepper and cook for 8-10 minutes.
6. Layer the potatoes, bacon and sliced ​​cheese into the pan (if you can't find Reblochon, substitute Camembert, but the taste will change). Place in the oven for 25 minutes.

Region Lorraine

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• 500 g veal or chicken liver
• 1 onion
• 1 clove of garlic
• 50 g butter
• 100 g heavy cream
• dry white wine
• olive oil
• salt pepper

Preparation

1. Clean the liver from the films, chop the onion and garlic.
2. In a mixture of butter and olive oil, fry the onion and garlic until soft, add the liver and fry for about 10 minutes.
3. Salt, pepper, add your favorite spices and wine. And after 5 minutes - cream. Let the liquid boil and turn off the heat.
4. Chop the liver and vegetables in a blender until smooth, place in portioned molds or in one long mold and pour melted butter on top.
5. Refrigerate and serve with croutons the next day.