French fried foie gras is a traditional French food, which is known as the three major cuisines in the world. The raw materials of this famous dish are hard to come by. First, the geese born in spring are carefully selected and fed with a mixture of wheat, corn, fat and salt with a spoon, and at least 65,438+0 kg of feed is stuffed every day for at least 4 weeks until the foie gras is elongated.

These foie gras usually weigh 700 grams to 900 grams. In addition, the color of foie gras is also very important, and injured or damaged foie gras is not used.

Second, stewed veal in white sauce.

Stewed veal in white sauce is also a very classic French dish, which is not only delicious, but also an indispensable main course. Wine Matching: Bordeaux Dry Red.

Third, crispy onion soup.

Crispy onion soup is called "the queen of soup". The New York Times food expert Amanda? Amanda Hesser once commented: "This is the most amazing and delicious soup I have ever tasted. When the crispy onion soup is just baked, the shell looks golden yellow, much like bread pudding. " Wine Matching: Beaujolais New Wine.

Four, French dry fried flat fish

Sole, translated as "flat fish" in Chinese, is called "flat fish" by Shanghainese. It is a large number of marine fish produced in Normandy waters of France and the western Atlantic basin. Although the output of flounder in France is not small, this kind of fish has always been expensive because of its extremely delicate meat and important position in French cuisine. Wine Matching: White wine, such as Sansel.

Verb (abbreviation of verb) scallop St. Jacques

Scallop Saint Jacques is not only a delicacy, but also a landscape. The French really make food into works of art .. wine pairing: Chablis or Sauvignon Blanc.