As the birthplace of Michelin, France has the largest number of Michelin-starred restaurants. Among them, French cuisine, as a traditional dish in Michelin restaurant, has a long history and is deeply loved by food lovers all over the world.

Chinese food is the most important dish in western food and a pearl of western culture. French cuisine is characterized by extensive selection of materials, fresh materials, delicious taste, attention to the coordination of color, aroma, taste and shape, and a wide variety of colors. Beef, vegetables, poultry, seafood and fruits are widely used, especially snails, black mushrooms, asparagus, lilies and lobsters. Truffles still occupy a very important position in French cuisine. Black truffles, caviar and foie gras are also called "three great delicacies in the world". The best black truffles are produced in France, and 80% are in Provence.

Black truffles can often be seen in French dinners, and the most classic ones are black truffle sauce and steak. Known as the "king of world cuisine", black truffle is as expensive as gold, and it is an excellent ingredient that chefs in high-end hotels and restaurants all over the world expect every year. The annual output is about 35 tons, and it has even been auctioned for tens of thousands of days.

In addition, black truffles can be eaten raw and semi-baked, and can also be used as staple food and dessert. There are many common dishes in French cuisine: foie gras with black truffles, fried eggs with black truffles, and fragrant pears with black truffles. ......

The black truffles in Michelin restaurant are well known to many people.

The first hot spring egg

Hot spring eggs are half-invaded in asparagus truffle foam, covered with several big black truffles, and the pattern is beautiful. It is also decorated with grid-like truffle slices. Eggs, white and transparent, faintly with pink yolk. Break it open with a spoon, and the yolk slowly flows out, mixing with the truffle foam, and the soup is much thicker. Although protein is in a solidified state, the entrance is as tender and moist as the yolk truffle juice, and the cooking temperature and time are just right.

The second foie gras jiaozi

This dish was amazed by foie gras. "Lu Jie" foie gras is exciting enough as a dumpling stuffing, and the dumpling skin made of spaghetti is slightly hard. Looking for the softness of foie gras in chewy dough, the tongue has not yet noticed it. If it is soft, it will be full of it.

Third Pacific scallop

Needless to say, the delicacy of Pacific scallops was shocked by the side dishes: Jerusalem Jerusalem Jerusalem Jerusalem artichoke, slice by slice, translucent, like white radish slices or pear slices. The entrance is fresh and sweet.