Introduction to French Cuisine The French have a very high taste in the art of food. There are countless famous dishes in China, including foie gras, seafood, snails, cheese and so on. Every dish has its own unique cooking method, which will make your mouth water. In addition, the French also attach great importance to wine. French vineyards are distributed all over the country, producing red wine, white wine and champagne every year to match different dishes.

French cuisine prefers beef, snail meat, mutton, poultry, seafood, vegetables, snails, truffles, foie gras and caviar. In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used; When cooking, the heat plays a very important role. For example, beef and mutton are usually cooked until six or seven minutes are cooked. Seafood must be cooked properly, not overcooked, especially in the production of sauces, which are made of a wide range of materials, whether it is broth, wine, whipped cream, butter or all kinds of spices, fruits, etc., which are very flexible.

France is one of the proud producing areas of wine, champagne and brandy in the world. Therefore, the French are very particular about the collocation and use of wine in restaurants. For example, drink a light taste wine before meals; Drink white wine or rose wine when eating salads, soups and seafood; Drink red wine when eating meat; And drink a little brandy or sweet wine after meals. In addition, champagne is often used in celebrations, such as getting married, having children and celebrating.

French cheese is also very famous, and there are many kinds. According to the type, there are five categories: fresh and hard, semi-hard, hard, blueberry and smoked; Usually when eating cheese, bread, dried fruits (such as walnuts, etc.) and grapes are included.

In addition, French cuisine pays great attention to the use of tableware, whether it is knives, forks, plates or wine glasses, because these can set off the noble temperament of French cuisine.

Cafes and bars: mainly selling coffee and alcohol, but also engaging in food, cigarettes, lottery tickets, tax tickets, betting on horses, subway tickets or telephone cards. They usually open early, can have breakfast in them, and don't close until two in the morning, which is a place for people to relax. In other provinces, these places are very suitable for relaxing, and friends come here to get together in peace on weekends. In those small towns, pubs are also grain shops, newsstands and gas stations. The "Two Monkeys" coffee bar in Paris Saint-Germain Street is famous because Sartre, the master of existentialism philosophy, and Beauvoir, his lifelong lover, once wrote here.

Special food recommendation:

Duck breast

Duck breast is a special dish in France, with "Italian old vinegar and honey juice". It tastes very fragrant, and the duck breast is tender and full of flavor.

onion soup

onion soup is one of the most popular home-cooked dishes in France, and its status in France is the same as that of miso soup in Japan and red vegetable soup in Russia. It is a classic in traditional diet and shows the unique dietary customs and habits of the country.

The most authentic French onion soup takes the chef two or three hours to prepare successfully. The soup made in this way is warm and fragrant, and the whole soup is smooth and tender, which makes people feel relieved. Can you imagine the feeling of biting it down? . . . . . . Soft, slightly cheese-like acid, unwilling to swallow, has quietly merged into the tongue. In France, people usually drink a bowl of onion soup at 5 am on October 1.

French foie gras

Introduction of French cuisine French cuisine, which plays an important role in modern European cuisine, is often used as the blueprint for serving and menu combination in first-class restaurants and hotels. Among French cuisine, French fried foie gras is known as the world's three major cuisines.

The Romans probably knew how to cook fried foie gras more than 2,111 years ago. Later, in the period of Louis XVI, France, foie gras was deeply loved after being paid tribute to the French court. Since then, it has become a delicacy widely used in the court. At that time, many well-known musicians, writers and celebrities competed to praise it, and since then it has established its position as a top food.

Since foie gras can be regarded as the top food in the world, the feeding process of geese has its own uniqueness. Within 14 weeks after hatching, geese will be kept outdoors to provide a natural environment, so that their immunity can be greatly enhanced. After 14 weeks, breeders began to force feed geese with special corn three times a day for four weeks. In order to prevent the geese from being nervous or even dying during this forced feeding process, all the geese will be fed one by one, and they will be constantly patted or listened to music to help them swallow and calm their emotions. This is why the price of foie gras is so expensive, because its labor has almost accounted for most of the cost.

Foie Gras is French for foie gras and Saute for decoction, so if you see "Foie Gras Saute" in appetizers in French restaurants, it is French fried foie gras. When tasting fried foie gras, it is most suitable to match the sauce cooked with sweet wine, or add dried figs to fry it together, so that the aroma of foie gras can match the flavor of figs, and it has a unique taste.

Truffle

, together with foie gras and caviar, is also known as Truffe, also known as black mushroom, which is a kind of mushroom growing underground. Truffles, which have the reputation of black diamonds in France, are not strictly mushrooms, because they are parasitic on the roots of trees and buried deep in the earth, so they must be found by well-trained dogs with a keen sense of smell.

Truffles are very sensitive to temperature and humidity. If they are not handled properly, they can be "thin" by one tenth in just three days. Losing weight means that the money is gone, which often makes bosses feel distressed. Therefore, in order to preserve truffles, they are opened, for example, if someone puts truffles in a sealed rice barrel or in a room with eggs. The result was an unexpected surprise. Rice and eggs fully absorbed the smell of truffles, and at the same time kept the moisture of truffles from evaporating quickly, creating another flavor of truffles. The best taste season of truffles is from December to March, and Bordeaux wine can be drunk with ordinary red wine.

caviar

The most familiar caviar among the three great foods in the world is actually salted fin fish eggs. This famous food, as early as the 13th century, was hailed as the best in the world. Rumor has it that in a Danish newspaper at that time, it was mentioned that a local factory received an order to make finfish caviar, which should be the earliest record of caviar.

besides finfish, caviar also uses materials such as trout, sturgeon, cod and herring. Among them, the snakehead is the most special, because its growth place is limited to the Caspian Sea and the Black Sea. Caviar can be matched with any material without losing its delicious flavor, whether it is cold dishes, wine, cakes, etc., and caviar can be combined into a wonderful dish. If caviar is really the most commonly used place, it is probably an appetizer with champagne!

as for the eating method of caviar, first spread it gently on the tongue, and slowly crush the caviar grain by grain with the tip of the tongue, and you will feel the rich, sweet and clear sauce. The higher the grade, the higher the fish fat content in caviar will be, and the salt content will be reduced accordingly. Therefore, caviar with high quality and trade will generally have a sticky taste and a more refined flavor.

besides eating, you should also pay great attention to the spoon used to scoop caviar. In order not to let utensils overwhelm its elegance, and at the same time to prevent the quality of caviar from being affected by high temperature, shell spoons are generally used to eat. As for the metal spoons used in general dining, they are definitely prohibited because they will seriously damage the aroma of caviar. French snails

Snails, scallops, abalone and shark's fin are called the four famous French dishes. French snails are the favorite of the French. According to statistics, France consumes more than 311 million snails a year, and the French love for snails can be seen from this number. The French have different ways to cook snail dishes, such as sauteed snails with onions, stewed snails, palace-fried snails, slippery-egg snails, etc. Most French people like this French-baked snail.

Snails in New Batia are all semi-finished products flown in from France, so the quality is absolutely guaranteed. The chefs mixed herbs, butter and red wine to make a sauce, put a little in each snail shell, marinate it in cold storage for three days, let the snail meat fully absorb the flavor of the sauce, and then bake it in the oven for 5 to 11 minutes before serving. Use a special snail clip and a snail fork to dig out a piece and put it in your mouth. At this time, the snail meat is tender, the taste is smooth, and it tastes fresh and vanilla when chewed. Snails are also a kind of health food, which can reduce blood fat and soften blood vessels.